Ingredients:
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/3 cup mayonnaise
1/4 teaspoon each, salt and pepper
1 (1 lb) loaf French bread
3 large tomatoes, thickly sliced
Preparation:
In a small bowl, combine lemon zest and juice, mayonnaise, salt, and pepper. Stir well.
Cut eight slices (about 1/2-inch thick) from center of bread loaf. Toast lightly under the broiler if desired. Spread mayonnaise mixture on each slice of bread. Arrange tomato slices on 4 bread slices; top with remaining bread slices, mayonnaise side down. Cut each tomato sandwich in half to serve.
A delicious lunch sandwich, served with chips and pickle slices, or with soup.
Serves 4.
INGREDIENTS:
1 1/2 lb. round steak
4 lg. Kaiser or sandwich rolls
1 med. onion, thinly sliced
2 med. tomatoes, sliced thinly
3/4 lb. Swiss cheese, sliced
8 leaves spinach, rinsed
SANDWICH SPREAD:
1 ripe avocado
4 tbsp. mayonnaise
4 tbsp. Dijon style mustard
1 tbsp. minced garlic
METHOD:
Broil the steak. When done to your liking, remove from oven. Slice the rolls in half and open flat on counter. Combine spread ingredients in a small bowl, mashing the avocado and stirring it well with other ingredients to make a paste. Spread a portion on each half of roll.
To assemble: On the bottom half of each roll. Layer the ingredients in this order: steak, onion, tomatoes, cheese and spinach. Top with a little of the sandwich spread. Place the top half of the roll on the sandwich. Serve.
