Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | Dijon mustard |
1 \N | Loaf |
\N \N | Whole-grain bread |
\N \N | Dressing from Celery Root |
\N \N | Salad -- (see recipe) |
1 cup | Mayonnaise |
1½ tablespoon | Minced fresh basil |
1 \N | Loaf |
\N \N | Sourdough bread |
½ pounds | Smoked turkey -- sliced |
\N \N | Paper-thin |
½ pounds | Imported Emmenthaler or |
\N \N | Jarlsberg -- sliced |
\N \N | Paper-thin |
1 bunch | Fresh spinach -- stems |
\N \N | Removed |
1 \N | Head romaine lettuce -- |
\N \N | Washed and dried |
½ pounds | Ham -- sliced paper-thin |
\N \N | Best-quality sliced |
\N \N | Best-quality sliced |
To make one sandwich, spread mustard on one side of a slice of whole-grain bread. Spread salad dressing on one side of a second slice of whole-grain bread. Combine mayonnaise and basil; spread on both sides of a slice of sourdough bread. Put a slice of turkey, a slice of cheese, and two spinach leaves on one whole-grain slice. Top with sourdough bread. Stack a leaf of romaine and a slice of ham on top of that. Cover with remaining slice of whole-grain bread. Secure with two bamboo skewers and slice.
Makes 8 double-decker sandwiches.
Recipe By : The California Culinary Academy File