Summertime, when the living is easy. . . which means no one wants to heat up the range or oven. So sandwiches can be a saving grace when coming up with meals during hot weather. Tulsa, is definitely experiencing hot-hot weather with temps in the upper 90’s and low 100’s, so bring on the cold food!
Now we’re not talking about the old ham and cheese slapped on two slices of bread, no way. We are talking about special sandwiches that require only a minimal of work.
An old family favorite is a twist on the lowly bologna. The recipe below is quick to make and can be served on bread, rolls or croissants, top with lettuce and sliced tomatoes. Enjoy these sandwiches with your favorite potato or corn chips, raw vegetable nibbles and iced tea.
The chicken salad recipe can be served as a sandwich or on a bed of salad greens for an inviting lunch adding red grapes cut in half for added splash of color and flavor.
Old Fashioned Bologna Spread
- 1 lb. beef bologna (sliced)
- 1 medium sized onion (cut in quarters)
- 3 hard-boiled eggs (peeled)
- 1/4 c. sweet relish
- 1/2-3/4 c. mayonnaise or salad dressing
- Black pepper to taste
Attach grinder tightly to counter or table edge. Insert one or two slices of bread to grind through to clean out the grinder. Set a large bowl under the grinder to catch the food being ground.
Insert bologna grinding until done, then onions and eggs. Stir mixture until blended; add sweet relish and mayonnaise adding a little at a time until the desired spreadable consistency. Season with black pepper. Chill and serve.
Suggestions: Sweet pickles can be used instead of relish by grinding the pickles. You can also use dill pickles instead of sweet.
Tip: Using a grinder is required. Using a blender or food processor usually results in a mushy spread that is not very appealing.
Chicken Walnut Salad
- 5 chicken breasts (boneless, skinless)
- 1 small red onion (fined diced)
- 1/2 green bell pepper (chopped)
- 1/2 c. celery (thinly sliced)
- 1 small can of ripe olives (sliced)
- 2/3 c. walnuts (chopped)
- 1/4 tsp. lemon peel
- 1/2 tsp. dill (dried)
- Black Pepper
Boil, bake or grill chicken breasts. Refrigerate until chicken is cold. Cut up into small chunks.
In large bowl combine chicken, onions, bell pepper, celery, olives, walnuts, lemon peel, and dill. Add mayonnaise a little at a time until of desired consistency. Season with black pepper. Chill.
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