I know, I know, I know...yes, I'm posting another sandwich. This is just how my week is going. After the holidays and all the baking and slaving over a hot stove, I was just ready for a little break. So enjoy!Cheesy Bacon Potato Salad
Serves 4 to 6Ingredients:
1 1/2 pounds Yukon gold potatoes, boiled in jackets and cubed
3 green onions, chopped
6 slices bacon, fried crispy and crumbled
3/4 cup good mayonnaise
1/2 cup plain yogurt
4 to 5 ounces mixed Colby/jack cheese, shredded
salt and pepper to taste
Directions:
Toss all ingredients together, season and gently mix. Refrigerate until ready to use.
Cooks Note: If you want the cubes to stay reasonably in tact after you toss the salad, cook potatoes al dente and refrigerate the cubed potatoes until firmly set before tossing mixture together. Otherwise, the potatoes with mash somewhat when mixed.
Texas Style Pastrami & Turkey on Black Rye with Jalapenos
Serves 4 or more
Ingredients:
1 tablespoon butter
1 loaf dark rye bread, cut lengthwise into three long slices
8 ounces real deli turkey breast (not pressed)
8 ounces deli pastrami
4 slices Provalone cheese
2 large leaves butter lettuce or a nice handful of spring mix
4 to 6 large slices fresh tomatoes
2 to 3 pickled jalapenos, sliced or 15 or so slices
Mayo and/or mustard to taste
Salt & Pepper to taste
Directions:
In a skillet, add 1/2 tablespoon butter and toast all three slices of bread. In the same skillet, add the rest of the butter and heat turkey and pastrami for 2 to 3 minutes and remove.
Building the Sandwich:
Spread bread slices with mayo or mustard and place pastrami on bottom slice of bread, then add 1/2 the cheese slices to the top of the pastrami. Top pastrami and cheese with tomato and jalapeno slices. Add the middle bread slice and top with the turkey, the remaining cheese and lettuce. Add the top and secure the layers together with a long tooth pick or cocktail fork. Divide into individual sandwiches.
Cooks note: I like my deli meat cut on no. 1 or 2 thickness. This is also the cut we used in our restaurant and everyone seemed to really like it and even commented on it. However, to each his own. If you like thicker slices, ask for it. I prefer this particular thickness because it can be fluffed and is much more aesthetically pleasing. It's just plain looks purdy this way! As my Uncle Frank would say ; ).
