The Rural Voice, 1998-01, Page 40RURAL LIVING
Today's sandwiches — wrapped, stuffed, or filled
Selected by Bonnie Gropp
Sandwiches no longer have to mean
slapping a cold cut between two
slices of bread or trying to find what
to put with peanut butter. Wrapped,
stuffed or filled, hot or cold, today's
breads offer a variety of ideas for
nutritious lunch bag cuisine or
wholesome, but speedy family
dinners.
TOMATO PAN BAGNA
Salad:
4 medium tomatoes, chopped
1 medium green pepper, seeded
and chopped
1/2 cup (125 mL) sliced radishes
3 green onions, sliced
1 large clove garlic, minced
Dressing:
1/3 cup (75 mL) vegetable oil
2 tbsp (25 mL) red wine vinegar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) paprika
freshly ground pepper
1 cup (250 mL) shredded, cooked
chicken
1 long French baguette or
6 crusty rolls
In large bowl, combine all salad
ingredients. In small bowl, combine
dressing ingredients; pour over
vegetables. Refrigerate at least 30
minutes.
Cut bread in half lengthwise.
Carefully pull out some bread from
centre of each half. Be sure to leave
1/2 in. (1.5 cm) wall. Using slotted
spoon, put one half salad mixture into
lower half baguette. Arrange
shredded chicken over salad, then
mound remaining mixture over
chicken (this will fill top half of
hollowed -out bread). Place top half
of bread over filling. Tie at intervals
with string. Wrap securely in foil and
refrigerate for 3 hours.
To serve, remove foil, cut string,
then with sharp bread knife cut into 2
inch (1.5 cm) pieces.
CHICKEN FAJITAS
4 medium onions
2 small sweet peppers (preferably
1 red and 1 green)
4 skinned, boneless chicken
36 THE RURAL VOICE
This is a fast way to make full flavoured and colourful chicken to tuck into warm
tortillas. It's a great easy-going party entree and it's low-fat and low-cost as
well. This is also good served on a bed of rice or in pita bread.
breasts (about 1 lb/500g)
2 tsp (10 mL) ground cumin
1 tsp (5 ml) each ground coriander
and chili powder
1/4 tsp (1 mL) cayenne pepper
1 tbsp (15 mL) vegetable oil
1 can (10 oz/284 ml) condensed
chicken broth
1 lime (optional)
1/2 cup coarsely chopped fresh
coriander or Italian parsley
8 large flour tortillas, warmed
salsa, chopped avocado and sour
cream (optional)
Peel and cut onions into bite size
strips by slicing in half through root
end, then thinly slicing each half;
separate into strips and set aside.
Seed peppers and slice into julienne
strips; set aside separately. Slice
chicken in 1/3 in (8 mm) wide strips.
Blend together cumin, coriander, chili
powder and cayenne; set aside.
In large, wide saucepan or deep
frying pan, heat oil over high heat.
Add onions and stir, gradually
sprinkling with 2 tsp (10 mL) of
blended seasonings; stir until evenly
coated. Add chicken broth. Cook,
uncovered, over high heat for about
10 min., stirring frequently, until
onions are soft and broth is reduced
to about 1/3 cup (75 mL). Using
slotted spoon, remove onions to dish.
Immediately add chicken and
pepper strips to broth remaining in
pan; sprinkle with remaining
seasonings. Cook, stirring over
medium-high heat until chicken is no
longer pink and most of the liquid is
reduced, about 2 min. Stir in onions
just until hot. Squeeze lime juice over
top (if using). Stir and turn on large
heated platter. Sprinkle with
coriander. Spoon chicken mixture
onto centre of warm tortilla. Top with
salsa, chopped avocado and sour
cream, if desired. Fold tortilla over
filling and enjoy.
SASSY SOUTHWESTERN
FAJITAS
1 lb (500 g) beef stir -fry strips or
inside round or sirloin up steak, cut
into strips
1/2 cup (125 mL) steak sauce
2 tbsp (30 mL) lime or lemon juice
1-2 tsp (5-10 mL) minced garlic or
1 tsp (5 mL) garlic powder
1 large green pepper, cut into
strips
1 large onion, cut into strips
flour tortillas, warmed
Combine steak sauce, lime juice
and garlic; stir in beef until coated.
Let stand a few minutes, if desired.
Heat a large oiled skillet over
medium-high heat. Add beef, stir -fry
just until beef loses its pink colour
and sauce thickens slightly. Remove