The Saturday between

Cynthia
Cynthia Stone
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Today is the sandwich between two important events on the Christian calendar. If you celebrate, yesterday you may have eaten lightly, and are probably planning the opposite tomorrow, so let's take the middle ground today.
If a ham or turkey will grace your Easter Sunday table, the last thing you want to do tonight is peel more vegetables. How about we make today more about assembly than hard work? Do you think you could choose from this satisfying selection of supper sandwiches?

Tasty Tuna Kaisers

Don't even think about horrible globs of tasteless tuna paste on soggy white bread. This is the ultimate supper sandwich that makes the most of every ingredient.
4 plain or onion Kaisers
8 slices old cheddar or other flavourful cheese
1 can chunky light tuna packed in water
1/3 cup mayonnaise or salad dressing
2 tsp. lemon juice
4 thin slices red onion
thinly sliced green or red pepper - about half of 1 medium
4 thin lengthwise slices dill pickle
sliced pickled jalapeno or other hot peppers (optional)
handful fresh spinach, arugula or lettuce
lots of freshly ground black pepper
Split kaisers in half and place 1 slice of cheese on each of the 8 halves. Broil until cheese melts and rolls are toasted. Lightly stir together tuna, mayo and lemon juice - try not to beat up the tuna too much. Divide among the 4 bottom halves of the rolls. Top each with 1 slice of red onion, green pepper, dill pickle, a few hot peppers, and a layer of greenery. Sprinkle on lots of pepper and cover with the top halves of the rolls. Press down tightly and serve right away.

Grilled Salmon in Pita Pockets

These make fast food fish burgers blush in shame. Of course, the salmon fillets, slathered in sauce, would go perfectly with potatoes, rice or pasta, but go ahead and get your hands dirty tonight. If each salmon portion is about 5 ounces, these are hearty sandwiches so half a pita is plenty if served with a bowl of soup.
Sauce:
1/4 cup mayonnaise (not salad dressing)
1 tsp. lemon juice
1 tsp. drained capers, chopped (optional)
2 tsp. minced onion
1 clove garlic, minced
1/2 tsp. each Dijon mustard and ketchup
big pinch freshly ground black pepper
Fish:
4 pieces salmon fillet, skin removed
4 sprigs fresh thyme
1/2 tsp. each salt and pepper
1 tbsp. olive or vegetable oil
4 sandwich style pita halves
1/2 cup each diced English cucumber and tomato
lots of Romaine lettuce
Prepare the sauce first - which, by the way, makes a delicious spread for just about any sandwich you can think of. Whisk together all ingredients and refrigerate until ready to use. Sprinkle fish fillets with salt and pepper. Heat oil in a non-stick pan and place the 4 sprigs of thyme in the pan, evenly spaced. Lay 1 fillet on top of each sprig and fry 4 minutes. Flip carefully and cook another 3 or 4 minutes - don't overcook the salmon. Discard thyme stalks. Wrap the pita pockets in plastic wrap and microwave for about 20 seconds, just to take the chill off. Spread prepared sauce inside the pockets, then add cucumber, tomato and lettuce. Carefully place one fillet in the middle of each pocket and serve right away.

Toasted Boloney and Egg Sandwiches

Yes, you can have this for breakfast, but I'd rather enjoy one for supper any Saturday night. Some people prefer ketchup, but I think mustard is the only way to go - up to you. Use the sliced American style cheese if you want, but Swiss just seems to elevate these above their humble bologna base. For those of you who think this isn't a recipe, have you made these before?
4 medium-thick slices bologna
4 eggs
8 slices whole wheat or white sandwich bread
4 slices Swiss cheese
soft butter or margarine
mustard
Fry bologna in a non-stick frying pan until lightly browned on both sides; set aside. Break eggs into pan - add a little oil if the bologna was particularly lean. Break yolks or leave them whole if you prefer a softer egg. Toast bread - use your oven if you want them all ready at the same time. Spread lightly with butter and top four slices with cheese. Lay bologna then egg on each of the cheese slices. Spread mustard sparingly on remaining 4 slices of toast and finish the sandwiches. Press down and cut into halves to serve.

Ham and Cheese Wraps

If you can't find Serrano ham, substitute prosciutto or even Black Forest if that's all there is. These are fast and easy, taste great, and will appeal to everyone. Make the rolls small, cut them into 2-inch pieces and serve as appetizers at your next party.
4 oz. softened plain or light cream cheese or whipped cream cheese spread
1 tsp. prepared horseradish (optional)
1/4 cup currants or small raisins
8 small whole wheat or white flour tortillas
8 slices prosciutto
1 medium carrot, peeled (or a handful of packaged shredded carrot)
Stir together cream cheese, horseradish and raisins. Divide among and spread on top of tortillas. Layer prosciutto on top. Using a vegetable peeler, cut the carrot into fine strips and divide among wraps. Roll up firmly and serve right away or wrap tightly in plastic wrap and chill if you want the sandwiches to hold together better.

Cynthia Stone is a writer, editor and teacher in St. John's. Questions may be sent to her c/o The Telegram, P.O. Box 86, St. John's, N.L., A1E 4N1

Organizations: The Telegram

Geographic location: St. John's, Black Forest

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