Whether it is for school meals or a quick lunch at the office, make yourself a feast..easy ideas from the American 1970's
SEAFOOD ROLLS makes 4
8ozs any cooked fish or shellfish
1/2 cup mayonnaise
2 tbsp ketchup
2tbsp sweet pickle relish
2 hard boiled eggs peeled and chopped fine
4 large sandwich rolls
Boston or Butter lettuce (soft leaves)
1cup grated cheese (optional)
Chutney or sliced dill pickles (optional)
Mix the mayonnaise with the ketchup and sweet pickle relish.
Fold in the egg and mix well.
Spread this on both cut sides of the sliced rolls .
Top this with the cooked fish.
Then top with the grated cheese and lettuce leaves.
Add chutney or pickle slices and press both halves together well.
Slice in half if necessary and wrap tightly in wax or parchment paper and then foil
This originally was made with canned lobster, but any cooked fish works, if using shrimp make sure they are drained.
Variations :
add rinsed and chopped olives, capers, celery, Worcestershire sauce
Irish Dandies
Makes 6 sandwiches
2 cups coleslaw
2 tsp caraway seeds
1 pound sliced corned beef or 1 x12 ozs canned corned beef sliced
1 cup sliced tomatoes
12 slices dark bread (whole wheat, rye or pumpernickel)
1 stick softened butter
Drain the coleslaw and add the caraway seeds
Butter each slice of bread and top with the sliced meat.
Then add a layer of finely sliced tomato.
Top with the drained coleslaw and place top slice on.
Cut in halves and wrap as for previous sandwich
Variations:
use potato salad in place of coleslaw
use cooked ham in place of beef, or even sliced/grated cheese works well
SPICY Stacks
Makes 6 sandwiches
1 cup mayonnaise
2tbsp lemon juice
1-2 tsp hot sauce (optional)
12 slices egg bread (soft, rich bread)
6 hard boiled eggs shelled and sliced
6-8 ozs canned tuna, drained and mashed
Iceberg or butter lettuce
Mix mayonnaise, lemon juice and hot sauce together well and use this to spread over the bread slices.
Top with egg slices and then the fish.
Add torn lettuce leaves and top with second slice
Slice in half and continue as previous.
Variations: The original idea was to use canned sardines, you may also use canned mackerel or salmon.
Add peeled and seeded minced cucumber for a more refreshing sandwich, and or minced parsley.
Very juice burgers for a hot lunch..these are wonderful, no more dried "hockey pucks on a bun"
makes 8 hamburgers or 16 sliders these are broiled or grilled not BBQ'd
2 pounds very lean ground beef
salt and pepper to taste
Hot sauce to taste (optional)
1 large egg
1/2 cup dairy sour cream
1 tsp Worcestershire sauce
8 HAMBURGER BUNS, or 16 small dinner rolls
1/2 cup mayonnaise
1 cup caramelized onions (slice 4 large onions very thin, and cook in butter and oil for 20-30 mins,in a heavy skillet, without burning, and allow to get golden brown, season once browned with salt & pepper, do not season before as they will not caramelize)
4 salad tomatoes sliced thin.
Potato chips to serve
Mix the cold ground beef with the salt and pepper (you will need approx 2 tsp sea salt, less if using regular salt)
With wet hands shape into 8 thin 5 inch patties and keep cool until use.
When ready for serving broil or burgers to desired doneness ( eg 6 inches from heat and 3 mins* per one side then flip and cook next side just for 2 mins)
Meanwhile, whip the egg with the sour cream and Worcestershire sauce, top each burger and then broil for 2 mins more.
Until the topping is set.
Spread the cut buns with the mayonnaise, add a cooked burger, top with caramelized onions and tomato slices and serve hot with potato chips.
You may also add torn lettuce, mixed fresh herbs in salad dressing of choice.
There is no need to add any cheese.
Serve mustard and ketchup on the side.
* for the sliders make the a bit thicker than the burgers and cook for the same amount of time
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