whose tired of overly political questions? heres an easy one. Whats your best sandwich? I want best recipies?

Question

i want everyone to tell me your favorite sandwich, and how you make it.

Answer 1

Sultana sandwich.

Take one hot summers day
Remove a handful of juicy sultanas from refridgerator
Butter fresh white bread
Apply sultanas
Put lids on sandwiches
Cut into 'little' triangles
Enjoy!


Salt and Vinegar Potato Chip Sandwiches

Butter fresh white bread
Layer salt & vinegar potato chips (preferably ruffled or crinkle cut)
Apply sandwich lid
Eat whole, with two hands, and take big bites
Enjoy!

Answer 2

TUSCAN-STYLE GRILLED CHICKEN SANDWICH

Pat Christofolo runs the kitchen at this restaurant, located only a few minutes from downtown Phoenix. She's particular about the way she puts this sandwich together: The mayo should touch both the chicken and greens, so each has its own bit of dressing.

1/4 cup mayonnaise
4 teaspoons prepared pesto
2 4x4-inch squares focaccia or ciabatta*
2 skinless boneless chicken breast halves
Olive oil
4 thin slices fresh mozzarella
2 canned artichoke hearts, drained, thinly sliced
1/4 cup sundried tomatoes, jullienned
1 cup mixed baby greens

Prepare barbecue (medium-high heat). Combine mayonnaise and pesto in small bowl; whisk to blend. Cut bread horizontally in half. Brush chicken lightly with oil; sprinkle with salt and pepper. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board; cool slightly. Cut chicken on sharp diagonal into 1/2-inch-thick slices.

Spread pesto mayonnaise onto cut surfaces of bread. Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves. Top with bread tops.

* An Italian flatbread available at many bakeries and supermarkets.

Makes 2 servings.

Answer 3

Margaux's Curried Chicken Sandwich
Created by Margaux Sky
From the November, 2004 issue of O, The Oprah Magazine

20 whole black peppercorns
2 bay leaves
2 whole cloves
1/2 lemon
3 pounds medium chicken tenders
1/2 cup plus 2 tablespoons spicy brown mustard
1/2 cup honey
1 1/4 teaspoons curry powder
3/4 teaspoons lemon pepper
1/8 teaspoons salt
Butter for spreading
1 loaf challah or other rich egg bread, cut into 12 thick slices
1/2 cup shredded carrots
1/2 cup slivered almonds
2 medium tomatoes, chopped
1 bag (about 5 ounces) mesclun salad greens
Red grapes and assorted berries for garnish

In a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.

In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate at least 30 minutes, or up to 1 day.

Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once.

Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun and remaining bread slices. Serve with fruit.