Sandwiches The Food Of Choice For Off-Road Warriors

IN THE KITCHEN

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They are a rough-and-tumble lot -- the off-road warriors who live for weekends careening their quads around the back roads and trails of the Rim country. They're not afraid of the roar of ATV engines, rugged Rim roads, flying mud or all manner of insects.

And the hardy food that sustains these adventurous souls? The ever-popular sandwich. It's light to carry, easy to make and can include ingredients to suit any taste.

Since most quads are equipped to carry at least an ice chest on the back, hauling chilled sandwiches and drinks is easy for an outing with Danny's Quad Riders.

Chilled Pinwheels

6 large tortillas

Creamed butter, softened cheese or any very smooth spread

Green peppers, cut into long strips

Pimento strips

Stuffed olives, about 24 (optional)

Soft butter

Spread tortillas with creamed butter, softened cheese or choice of smooth spread. Lay alternating strips of green pepper and pimento, about one inch apart, over tortilla, top each tortilla with four olives, if being used. Roll tortilla, so that veggie strips are separated by each fold. Spread a little soft butter on far edge of tortilla to make it stick to the roll. Wrap rolled tortillas in waxed paper and chill. When ready to serve either eat whole or slice each into quarter-inch wide pinwheels.

A Hero for Half-a-Dozen

1 (3-ounce) package cream cheese, softened

Mayonnaise

1 long loaf French bread

Prepared mustard

Ham slices

Salami slices

Roast beef slices

Bologna slices

Swiss cheese slices

Fresh tomato wedges

Green and ripe olives

Small pickled onions

Gherkins

Endive

Watercress

Place cream cheese in small bowl and stir in enough mayo to make a smooth mix for spreading. Cut bread in half, lengthwise and spread each half with cream cheese mixture, followed by mustard. Arrange remaining ingredients, in order listed, on bottom half of bread, the place top half over filling, spreading with additional cream cheese mixture if desired. Cut diagonally in six serving pieces.

Sardine, Ham and Bacon Sandwich

12 sardines

1 cup chopped cooked ham

2 tablespoons chopped sweet pickles

1 teaspoon prepared mustard

1 teaspoon catsup

1 teaspoon lemon juice

12 slices bread or toast

2 tablespoons shredded lettuce

1 tablespoon mayonnaise

12 slices broiled bacon

Remove skin and bones from sardines; chop with ham and pickles. Add mustard, catsup and lemon juice and mix well. Spread on six slices of buttered bread. Sprinkle with lettuce, dot with mayo then arrange two slices of bacon on each sandwich, topping with second slice of buttered bread.

Tuna Danish Slim Sandwich

2 (6 1/2- to 7-ounce) cans water-packed tuna

1 cup coarsely grated cabbage

2/3 cup coarsely grated carrot

3 tablespoons low-calorie salad dressing (mayonnaise type)

1 tablespoon catsup

1 tablespoon lemon juice

1/2 teaspoon salt

Dash of pepper

6 lettuce leaves

6 slices low-calorie bread, toasted (12 to make regular sandwiches)

18 cucumber slices

Drain tuna and flake; combine cabbage and carrot with tuna. Mix dressing with catsup, lemon juice, salt and pepper, then add to tuna and vegetables and blend thoroughly.

Place lettuce on toast, top each slice with about 1/3-cup tuna salad, followed by three cucumber slices. Serve open face or top each with second slice of bread to make a closed sandwich.

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