looking for layered salmon,cheese and chicken layered sandwich recipe that was printed on a recipe card ......

Question

this sandwich was on a recipe card.....it was layered with a salmon spread, a chicken spread and a cheese spread, then "frosted" with cream cheese........i haven't been able to find my recipe card in years.......decided to ask around.thanx for your help

Answer 1

Try substituting shrimp, chicken or cooked scallops in this recipe.

INGREDIENTS:
1 lb. thinly sliced cold smoked salmon
3 oz. cream cheese, softened
1/4 cup basil pesto
Sliced avocados, brushed with lemon juice
Fresh croissants or tortillas
PREPARATION:
Mix cream cheese and pesto. Use as a sandwich spread with the salmon, avocado, and croissants. Or spread on tortillas, top with other ingredients and roll up to make an easy-to-eat wrap. If you use tiny tortillas or pieces of tortillas, or miniature croissants, this makes a fabulous appetizer too.

Answer 2

cut the quorn sausages into diagonal slices and shallow fry in oil. FIrst, put some garlic and a little bit of red chili, salt and roasemary in the pan with the oil, before the quorn. When the garlic is soft, and the oil is nice and fragrant (this should take 5 minutes to sautee gently) then add some pine nuts or walnuts, and the quorn. Continue to sautee gently, then add some tomato puree, or a half can of dived crushed tomatoes ( whole canned tomatoes taste awful, as do fresh ones, so if you haven't got puree or crushed toms, use dried toms and a bit of veg stock in the same pan as the quorn. This is the sauce for the pasta. You can add a can of broth and simmer it down, or keep the quorn and tomato sauce gently simmering. Then cook the pasta. You can make pasta with chickpeas, if all that sounds complicated. Cook the pasta. Heat a drained can of chickpeas. Add rosemary, oregano, marjoram and lemon juice, olive oil, pine nuts and salt and pepper to a pan, and heat through. The chickpea mixture is a quite traditional pasta dish. Most pasta dishes don't have a really thick sauce. When you pour the chickpeas on the pasta, add lemon wedges, and some fresh chopped parsley.