food
ime cooking
C o m fo rt
C lubs
T u r n f a v o r it e f la v o r c o m b o s
i n t o s t a c k e d s a n d w ic h e s . M a k e t h e s e v e r s io n s , o r
c r e a t e a c l u b w i t h p o t r o a s t , c a r r o t s , a n d c a r a m e liz e d
o n i o n s o r la y e r s o f c r i s p y f i s h a n d c h ip s .
M eat L o a f & P o tato es Club
S ta ck s o f m eat lo a f w ith sp icy k etch u p , c ris p fren ch
frie s, and m elted A m e rica n c h e e s e m ak e th is
g en ero u s sa n d w ich an in s ta n t h it.
START TO FINISH 15 m in .
PB&J Club
T h is sa n d w ich h a s sm a sh ed fre sh b e rrie s plus a
sp rin k lin g o f g ra n o la fo r c ru n c h . S erv e a w hole
sa n d w ich fo r d in n e r o r h a lf sa n d w ich fo r b re a k fa st.
START TO FINISH 15 m in .
12
slic e s 12-grain or o th e r w h o le g rain b read ,
lig h tly to a ste d
1
cup n a tu ra l p ean u t b u tter
1
pin t fre sh ra sp b e rrie s
l/ 4
cu p h o n ey
V2
cup g ra n o la w ith p ea n u ts (b reak up
larg e clu sters)
1
. Sp read eig h t s lic e s o f to a st w ith p ea n u t b u tter. In
a sm a ll bow l lig h tly m a sh ra sp b e rrie s w ith a fork.
D ivide m ash ed b e rrie s a m o n g p ea n u t b u tter-to p p ed
to a sts. D rizzle w ith h o n ey and sp rin k le w ith g ran o la.
2
. S ta c k o n e b e rry -to p p e d to a s t o n a n o th er, to p w ith
p lain to a st. R ep eat w ith re m a in in g to a st slice s. S lice
to serv e. M a k es
4
sa n d w ich es
(8
serv in g s).
e a c h
s e r v i n g
4 2 0
ca/,
19
g fa t, o m gchol,
2 8 9
mg
sodium ,
4 5
g curb,
10
g fiber
;
17
g pro.
■
y2
cup k etch u p
y2
tsp . h ot (M ad ras) c u rry p o w d er
8
slic e s co o k ed p u rch a se d or le fto v e r m eat lo a f
12
slic e s Italian b read to p p ed w ith sesa m e see d s
4
slic e s A m erican ch ee se
8
g re en o n io n s, sliced
2
cu p s h o t co o k ed fre n ch frie s or
1 cup p o ta to s tic k s or p o ta to ch ip s
W a te rcre ss o r a ru g u la (option al)
1
. S tir to g e th e r th e k etch u p an d c u rry p ow d er; se t
asid e. H eat a larg e sk ille t o v er m ed iu m h ea t. In
sk ille t h ea t m e a t s lic e s , tu rn in g o n ce , u n til ligh tly
b ro w n ed an d h eated th ro u gh .
2
. M ean w h ile, broil bread o n a very large bakin g
sh eet to toast. T u rn bread th en to p fo u r slices w ith
A m erican ch eese; sp rin k le w ith o n io n s. C on tin u e
broilin g u n til to asted , ch e e se is m elted , and o n io n s
are slightly co o k ed .
3
. L ayer fo u r s lic e s o f b read w ith w a te rcre ss, m eat
lo a f, an d so m e o f th e k etch u p . T o p w ith ch e e s e to a st,
c h e e s e sid e up. Add a layer o f fre n ch frie s. Sp read
th e re m a in in g fo u r b read slice s w ith sp icy k etch u p ;
p la ce o n fries. Sk ew er w ith san d w ich p ick s an d c u t to
serv e. M a k es
4
sa n d w ich es
(8
serv in g s).
e a c h
s e r v i n g
333
cal
,
13
g fat,
4 7
mg chol,
9 6 8
mg
sodium,
41
g curb,
3
gfiber, i
6
g pro.
I
1^4
BETTER HOMES AND GARDENS |
MAY 2011 |
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