Spicy Sandwiches

Green Chile Pimento Sandwiches
Southern Living

• 2 (8-ounce) blocks extra sharp Cheddar cheese, shredded
• 1 (8-ounce) block Monterey Jack cheese with peppers, shredded
• 1 cup mayonnaise
• 1 (4.5-ounce) can chopped green chiles
• 1 (4-ounce) jar diced pimiento, drained
• 1 medium poblano chile pepper, seeded and minced
• 1/4 small sweet onion, minced
• 2 teaspoons Worcestershire sauce

STIR together all ingredients in a large bowl. Yield: about 6 cups. Prep: 15 min.

Note: Spread 1/2 cup cheese mixture on 6 to 8 whole grain bread slices; top with bread slices. Trim crusts, and cut sandwiches lengthwise into thirds. Reserve remaining cheese for other uses.

SPICY ROAST BEEF SUBS
Southern living

• 1 (1-ounce) envelope onion soup mix
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 cup water
• 1 cup chunky salsa
• 2 (16-ounce) Italian bread loaves
• 4 cups shredded lettuce
• 1 pound deli roast beef slices
• 2 tomatoes, seeded and diced
• 2 cups (8 ounces) shredded colby-Monterey Jack cheese blend

COMBINE first 4 ingredients in a microwave-safe bowl. Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once. Stir in salsa.
SLICE off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch-thick shells. Place 1 cup lettuce in bottom of each shell. Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce.
COVER with bread tops, and press down lightly. If desired, wrap in plastic wrap and chill. Makes 8 to 10 servings.

PHILLY FIRECRACKERS
Southern Living

• 1/2 cup sour cream*
• 1/2 cup mayonnaise*
• 1 green onion, chopped
• 2 tablespoons prepared horseradish
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 (12-inch) flour tortillas
• 1 pound roast beef, cut into 24 thin slices
• 2 (6-ounce) packages deli-style sharp Cheddar cheese slices (optional)
• 2 cups shredded iceberg lettuce

STIR together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and, if desired, 2 cheese slices. Sprinkle evenly with shredded lettuce.

ROLL up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours. Yield: 8 servings.

Prep: 20 min., Chill: 8 hrs.

Note: For testing purposes only, we used Sargento Deli Style Sharp Cheddar Cheese slices.

* 1/2 cup light sour cream and 1/2 cup light mayonnaise may be substituted.

SHRIMP-AND-AVOCADO SOFT TACOS
Southern Living

Preparation time: 10 to 15 minutes

• 1 pound cooked medium-size fresh shrimp, peeled and deveined
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15 1/4-ounce) can whole kernel corn, rinsed and drained
• 1 cup salsa
• 1 tablespoon lime juice
• 3 small avocados peeled and cubed
• 1 (15-ounce) package 8-inch flour tortillas
• 1 (8-ounce) container sour cream
• 1/4 cup chopped fresh cilantro

STIR together first 6 ingredients, and spoon evenly onto tortillas. Roll up, jellyroll fashion; top with sour cream and cilantro. Serve at room temperature. Makes 15 tacos.

GOAT CHEESE QUESADILLAS

SERVINGS: 2 DOZEN bite size

Salsa

• 3 large plum tomatoes, seeded and finely chopped
• 1/8 teaspoon kosher salt
• 1/3 cup Calamata olives (2 ounces), pitted and finely chopped
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon finely chopped red onion
• 1 tablespoon balsamic vinegar
• 2 teaspoons fresh lime juice
• 1 teaspoon hot sauce
• 1/2 teaspoon minced garlic
• 1/4 teaspoon dried oregano

Quesadillas

• Eight 6-inch flour tortillas
• 4 ounces goat cheese, softened
• 4 small scallions, thinly sliced
• Freshly ground pepper
• 2 tablespoons vegetable oil
• Kosher salt

MAKE AHEAD

The quesadillas can be prepared through Step 2 and refrigerated for up to 1 day.

STEPS:

1. Make the salsa: In a strainer set in the sink, toss the tomatoes with the salt and let drain for 10 minutes. Transfer the tomatoes to a bowl and add the olives, parsley, onion, vinegar, lime juice, hot sauce, garlic and oregano. Mix well.

2. Make the quesadillas: Cut the tortillas into 4-inch rounds, using a small saucer as a template. Spread the tortillas with the goat cheese and sprinkle with the scallions and pepper; sandwich to make 4 quesadillas.

3. In a large skillet, heat the vegetable oil. Add the quesadillas and cook over moderately high heat until golden and crisp, about 1 minute per side. Transfer the quesadillas to a cutting board and cut each one into 6 wedges. Sprinkle with salt and top each wedge with 1 teaspoon of the salsa. Serve immediately, passing the remaining salsa separately.

CHICKEN AND JALAPENO QUESADILLAS
Bon Appétit, January 1999

This recipe can be prepared in 45 minutes or less.

Guacamole-there are many kinds in the freezer section these days-and a new sweet fruit salsa are good accompaniments to these quesadillas. (The quesadillas make good use of shredded mixed cheeses and pre-seasoned, precooked chicken.) Have sliced oranges and red onions atop romaine for a salad, and buy flan or vanilla pudding to top off the meal.

• 4 9-inch-diameter (burrito size) jalapeño- or other chili-flavored flour tortillas
• Vegetable oil
• 1 1/2 cups (packed) shredded Mexican-blend cheeses
• 1 1/2 cups (packed) shredded Mexican-seasoned or other purchased roasted chicken
• 1/4 cup chopped fresh cilantro

Preheat oven to 375°F. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet. Sprinkle each with 1/4 of cheese, half of chicken, half of cilantro, and 1/4 of cheese, leaving 3/4-inch border. Top each with 1 tortilla, pressing to adhere; brush top with oil.

Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.

Transfer quesadillas to plates. Cut into wedges and serve.

Serves 2; can be doubled.

MEXICAN-STYLE CHICKEN SANDWICHES
Bon Appétit, April 1999

This recipe can be prepared in 45 minutes or less.

• 2/3 cup mayonnaise
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons grated lime peel

• 1 15- to 16-ounce can black beans, drained, 2 tablespoons liquid reserved
• 1 1/2 teaspoons ground cumin
• 4 French rolls, split horizontally, lightly toasted
  
• 4 skinless boneless chicken breast halves
• 3/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 4 1/4-inch-thick slices hot pepper Monterey Jack cheese
  
• 2 medium tomatoes, sliced
• 1 large avocado, peeled, pitted, sliced

Whisk mayonnaise, lime juice and lime peel in small bowl to blend; season with salt and pepper. Stir beans and cumin in small skillet over medium heat until heated through, about 5 minutes. Add reserved bean liquid. Using fork, mash beans in skillet to coarse paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates. Spread with bean mixture.

Sprinkle chicken with 3/4 teaspoon cayenne pepper and salt. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 4 minutes per side. Top chicken with cheese slices. Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.

Place chicken on bean mixture. Top with tomato, then avocado. Spread lime mayonnaise generously on cut side of each roll top; press onto sandwiches.

WARM TURKEY, TOMATILLO, AND SMOKED MOZZARELLA PITA SANDWICHES
Gourmet, April 1997

Can be prepared in 45 minutes or less.

• 2 pita loaves with pockets
• 6 fresh tomatillos (about 1/2 pound total)
• 1 fresh jalapeño chili, seeded and chopped (wear rubber gloves)
• 1 garlic clove, chopped
• 6 ounces thinly sliced cooked turkey breast
• Half a 7-ounce jar roasted red pepper, rinsed and patted dry
• 2 ounces smoked mozzarella, cut into 6 slices
• 1/4 cup fresh coriander, washed, dried, and chopped
• 1 teaspoon olive oil

Preheat oven to 350° F.

Split pita loaves horizontally to create 4 rounds.

Discard husks from tomatillos and rinse under warm water. Chop tomatillos and in a blender purée with jalapeño, garlic, and salt and pepper to taste until smooth. In a small saucepan cook purée over moderate heat, stirring, until thickened, about 4 minutes.

Spread 1/4 tomatillo purée on rough side of each pita round. Arrange 2 pita rounds on a baking sheet and top evenly with turkey, roasted pepper, mozzarella, and coriander. Top with remaining pita rounds, tomatillo sides down. Brush tops of sandwiches with oil and season with salt and pepper. Bake sandwiches in middle of oven 10 minutes, or until cheese is slightly melted and tops of pitas are golden brown.

Cut sandwiches into wedges if desired.

Makes 2.