THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Thursday, January 18, 1996 TAG: 9601180570
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
COLUMN: MORSELS
SOURCE: RUTH FANTASIA
LENGTH: Medium: 95 lines
IF I HAVE TO look into my oven before the daffodils bloom, it will be too soon. After cooking myself into a frenzy for the holidays, I can barely stand the sight of the kitchen.
Any meal that requires longer than 30 minutes preparation or more than two pots is out. But that doesn't mean the family isn't eating.
When my husband doesn't volunteer to cook, sandwiches are the solution. We're not talking peanut butter and jelly here. Though PBJ sandwiches are healthful and tasty, they aren't substantial enough to pass for dinner in our home.
The rule: If it's hot, it's hearty. So here are a few hot sandwiches that can pass for dinner with a side of delicatessen salad or fries.
Grilled turkey with roasted red peppers and provolone on sourdough. This sandwich is adapted from one I had at LaPrimavera in Virginia Beach last summer.
Heat deli-sliced turkey breast on the grill or in the microwave and top with a slice of provolone. Place on a sourdough slice and add some roasted red peppers out of a jar, shredded lettuce and a light vinaigrette.
Grilled tuna with shredded lettuce, tomato, feta, olives and vinaigrette on French loaf. Grill the tuna and toss with the vegetables and cheese like you would a salad. Sprinkle on a bit of dressing and stuff into a loaf of French bread. For a good sandwich in the dead of winter, use salad-ready tomatoes in a can.
Grilled cheese with tomato and bacon on sourdough. OK, this isn't just close to cafeteria fare, it is cafeteria fare. It also keeps some of the most powerful executives I've met going through a day. I figure if it's good enough for the boss's lunch, I can eat it for dinner. The trick is to place one slice of American cheese next to each slice of bread and keep the tomato and bacon in the center.
Turkey, bacon and Swiss on an English muffin is similar to a sandwich I had years ago at Elliot's. Cook extra bacon at breakfast, then stack it on the sandwich that evening. Warm these open-faced gems in the toaster-oven or microwave. Substitute crab meat for the turkey and Cheddar for the Swiss and you have one of those wonderful Crab Muffins like they serve at the Beach Pub in Virginia Beach.
Finally, Arizona Grilled Chicken Sandwich is from Sargento cheese. It used to be called the California Chicken Sandwich, but since the Super Bowl is in Arizona . . .
To make it, marinate two boneless, skinless chicken breast halves in three tablespoons Italian or ranch salad dressing. Grill chicken breast for three minutes on one side. Turn over and top cooked side with a slice of Muenster cheese and cook for two to three minutes more.
Slice Kaiser rolls in half and top bottom halves with a spinach leaf, 1/4 cup alfalfa sprouts and three avocado slices. Place each chicken breast on top of avocado and dress with a tablespoon of salsa. MATCH GAME
If you think Chianti is only served with pasta, Mahi Mah's will prove you wrong with an Italian wine tasting and dinner at 7 p.m. Friday.
Donald Kinnan, founder of the Society for American Wines, will explain the subtleties of matching Italian wines with non-Italian cuisine.
The five-course dinner and wines will cost $50 a person, and you need to preregister to attend.
Mahi Mah's is in the Ramada Inn on Atlantic Avenue at Sixth Street in Virginia Beach. Call 437-8030. LOAVES ON THE MOVE
Baker's Crust, the European-style bread bakery at Hilltop Shopping Center in Virginia Beach, now has a second location in the Palace Shops on 21st Street in Norfolk. With its rough brick exterior and green roof, the building is hard to miss, even though it's tucked off the road.
The Norfolk store carries the familiar breads and treats, plus crepes, specialty coffees, wines and beer.
The Ghent shop is open from 8 a.m. to 10 p.m. Mondays through Thursdays, from 8 a.m. to 11 p.m. Fridays and Saturdays and from 10 a.m. to 10 p.m. Sundays. Call 625-3600. KITCHEN QUIET
``My cooking is not that bad, it's just the smoke alarm going berserk.''
That's a frequent explanation to dinner guests when I have to use the oven at more than 350 degrees.
But now there's a solution. First Alert Smoke and Fire Detector Model SA88 has an alarm silencing button, reports The Washington Post. If your cooking trips the ceiling-mounted alarm, simply press the tip of a broom handle against the button. You get 3 minutes of silence, after which the alarm resets itself.
Look for it in hardware stores for about $13. ILLUSTRATION: FILE COLOR PHOTO
Sandwiches can pass for dinner when served with a side of
delicatessen salad or fries.
by CNB