Bridal Shower Sandwiches

Despite almost burning down a 100 year old church when one of the luminaries burst into flames, I'm happy to report last weekend’s bridal shower was a success and there were no injuries to report!

Roasted Veggie Cream Cheese & Cucumber Sandwiches

2 Zucchinis

1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
½ Red Onion
2 Cloves Garlic (pealed)
3 8oz Packages Cream Cheese (room temperatures)
2 Medium Size Cucumbers
1 Loaf Pumpernickel Bread

Preheat oven to 400º F
Line shallow baking dish with foil. Chop vegetables into large chunks and drizzle with olive oil. Season with salt and pepper. Arrange vegetables on in baking dish, trying not to overlap. Roast for 45-60 minutes until edges start to brown. Cool completely and remove skin from peppers.

In food processor, combine vegetables and cream cheese. Pulse food processor until well combined. Season with salt and white pepper to taste. Cover and refrigerate for 30 minutes.

To assemble sandwiches: Remove crust from bread. Spread layer of cream cheese and top with cucumbers. Cut sandwiches into triangles and refrigerate until ready to serve

*Leftover spread is great on bagels or used as a dip for crackers and veggies




Peppered Turkey and Pesto


½ lb Peppered Turkey Breast (can be found in your grocer's deli case), thinly sliced
2 Cups Basil
1 Clove Garlic
½ Cup Pine Nuts – Toasted
3 Tbsp Grated Parmesan Cheese
¼ – ½ Cup Olive Oil
½ Lemon – Juiced
1 Loaf Wheat Bread
Salt & Pepper

Using a food processor, process the nuts, garlic, basil, cheese, lemon juice, and 1⁄2 teaspoon salt until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Drizzle in olive oil until paste becomes pourable but will thickly coat a spoon.

To assemble sandwiches: Remove crust from bread. Liberally spread pesto onto the top side of bread. Layer 4-5 slices of turkey per sandwich and cut into triangles. Refrigerate until ready to serve.




Country-Chunky Chicken Salad

4 9.5oz Cans of packed Chicken Breasts
2 Tbs Flat Leaf Parsley
2 Tsp Fresh Tarragon
1 Cup Mayonnaise
½ Cup Dried Cranberries
2 Celery Stalks
4 Tbs Red Onion
1 Tbs Dijon Mustard
½ Lemon – Juiced
Salt and Pepper
Serve on a potato roll or whole wheat bread.

Drain chicken and set aside. Mince celery, onions, dried cranberries, tarragon, parsley, and garlic. In large mixing bowel combine all ingredients using fork to break up any large pieces of chicken. Cover and refrigerate until ready to serve.
*Makes 12 sandwiches or 24 dinner roll size sandwiches