Coachman sandwich & marinated vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Roast beef; sliced |
| ¾ | pounds | Turkey; sliced |
| ¾ | pounds | Ham; sliced |
| ¾ | pounds | Swiss cheese; sliced |
| 12 | slices | Cheese bread or any bread |
| 1 | Head lettuce | |
| 3 | mediums | Tomatoes; sliced |
| Thousand Island dressing | ||
| 1 | cup | Cauliflower; cut 1\" cubes |
| 1 | cup | Carrots; sliced |
| 1 | cup | Broccoli florets |
| ½ | cup | Red bell pepper; thin strips |
| ½ | cup | Green pepper; thin strips |
| 10 | ounces | Kidney beans; drain, rinse |
| 2 | cups | Light Italian salad dressing |
Directions
MARINATED VEGS
Date: Thu, 02 May 1996 20:14:12 -0700 From: Dan Schamber <dansch@...> From Mickey's Gourmet Cookbook. Sandwich: Assemble as follows: one slice of bread, spread with TI Dressing; 2 sl roast beef, 2 sl turkey, 3 sl ham, 1-2 sl cheese. Fold meats individually and top sandwich with an additional slice of bread spread with TID. Secure with toothpicks; cut in half at an angle. Serve with lettuce and sliced tomatoes on the side and accompanied with Marinated Vegs if desired.
Marinated Vegs: Blanch cauli, carrots and broccoli in boiling salted water until almost done; drain, allow to steam dry in colalnder. Cool slightly and mix iwth remaining ingreds. Refrigerate 2 hrs. Mix well; serve on bed of lettuce.
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