Question:

gourmet sandwiches

Cream Cheese & Shrimp Sandwiches

I like to top these sandwiches with thin slices of Vidalia onions, shredded lettuce and slices of fresh tomatoes when in season.

4 ounces salad shrimp -- chopped
4 ounces cream cheese -- softened
1 tablespoon chili sauce
1/2 teaspoon lemon juice
1/2 teaspoon worcestershire sauce
2 dashes garlic powder
2 tablespoons sour cream
hot sauce to taste -- optional
4 onion buns

1. In a medium bowl combine all ingredients except buns.

2. Spread shrimp salad on bun, top with choice of veggies.

Classy Club Sandwich

Take the classic club sandwich to new heights with this exceptionally good recipe.

3 ounces Cream cheese, softened
2 ounces Blue cheese, crumbled
1 teaspoon dry minced onion
1 dash Worcestershire sauce
2 Tablespoons Mayonnaise
12 slices Sandwich bread, toasted
8 slices Tomato
8 slices cooked chicken
4 slices Swiss cheese
Salt and pepper
8 slices Bacon, cooked
Lettuce leaves

Combine cream cheese, blue cheese, onion, worcestershire sauce, and 1 tablespoon mayonnaise; stir well.

Spread cheese mixture on 4 slices of toast. Top each with 2 slices tomato, 2 slices turkey, and 1 slice Swiss cheese; sprinkle with salt and pepper.

Add second slice of toast; top with 2 slices bacon and lettuce. Spread remaining toast with mayonnaise, and place over lettuce leaves.

Secure each sandwich with wooden picks; cut each sandwich into 4 triangles to serve.

Creamy Shrimp Sandwich

Choose your favorite savory bagel and top it with this delicious shrimp salad for an elegant lunch.

4 bagels, sliced
4 1/4 ounces shrimp, rinsed and drained
6 ounces cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons chopped fresh or 1/2 tsp. dried dill weed
1 small avocado, sliced

Toast bagels if desired. Mix the remaining ingredients except avocado.
Top 4 bagel halves with shrimp mixture. Top with avocado slices and
remaining bagel halves.

Serves: 4

Muffaletta

The Muffaletta is a tradition in New Orleans that's not to be missed. Try this homemade version if you're not a local.

***OLIVE SALAD***
2/3 cup green olives -- pitted and
chopped
2/3 cup black olives -- pitted and chopped
1/4 cup pimiento -- chopped
3 cloves garlic -- finely minced
1 fillet anchovy -- mashed
1 tablespoon capers
1/3 cup finely chopped parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup olive oil
***THE SANDWICH***
1 large loaf Italian bread
1/3 pound hard salami -- very thinly sliced
1/3 pound mortadella -- very thinly sliced
1/3 pound provolone -- thinly sliced

OLIVE SALAD: Mix together all ingredients and let marinate for AT LEAST 12 hours.

THE SANDWICH: Slice loaf in half horizontally and slightly scoop out insides. Layer on salami, ham and Provolone. Spread on olive spread at least 3/4-inch thick. Replace top half of loaf and eat.

Baked Crab Sandwich

A creamy seafood filling baked inside crisp bread makes and excellent meal.

1 loaf french bread or rolls
1/4 cup sour cream
1/4 cup mayonnaise
1 cup crab meat, (1/2 pound)
1/3 cup cheddar cheese, grated
2 tablespoons tomatoes, seeded & finely chopped
2 tablespoons onions, minced
1/4 teaspoon garlic powder
1 tablespoon lemon juice

Slice bread or rolls lengthwise. Remove excess bread to allow for filling. Preheat oven to 375 degrees

Combine the mayonnaise and sour cream in a bowl. Add remaining ingredients and stir. Stuff the bread loaf or rolls with crab mixture; replace top piece of bread. Wrap in aluminum foil and bake 25 minutes.

Slice if using the loaf and serve.

NOTES : "Soft rolls work just as well, perhaps better as they are easier to bite into.