Olive And Jarlsberg Salad Sandwich Recipes

OLIVE AND JARLSBERG SALAD SANDWICH

Olive and Jarlsberg Salad Sandwich image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Serves 4

Number Of Ingredients 9

Ingredients

an 8-inch round loaf of peasant bread
1/2 cup drained pimiento-stuffed green olives, chopped fine
1/2 cup drained Kalamata or other brine-cured black olives, pitted and chopped fine
2 1/2 cups grated Jarlsberg cheese (about 6 ounces)
a 6-ounce jar marinated artichoke hearts, drained and chopped fine
1 cup drained bottled roasted red peppers, chopped fine
2 cups packed fresh parsley leaves, minced
1 tablespoon drained capers, chopped fine
1/4 cup extra-virgin olive oil

Steps:

Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).

COLD SHRIMP SALAD

Cold Shrimp Salad image

A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.

Provided by Allrecipes Member

Categories Shrimp Salad

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
1 sweet onion, diced
chopped fresh cilantro
1 avocado - peeled, pitted and diced
salt and pepper to taste
½ cup olive oil
chili pepper flakes

Steps:

Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g

EGG OLIVE SALAD SANDWICHES

Egg Olive Salad Sandwiches image

My mom used to put a booth in a local church's fall craft bazaar. The church ladies made these sandwiches every year. They are simply amazing. I went back to the bazaar this past fall for the first time in years... They were still making the same sandwiches, but I didn't get one -- they were sold out!! The recipe comes from the church's cookbook. The book suggests only Sunbeam white bread, but since when do I follow rules?! Pita bread, whole grain bread, wheat bread, or just a a bed of lettuce... It's all good. :)

Provided by gypsysoul

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

5 hard-boiled eggs
1 (16 ounce) jar stuffed green olives
1/2 cup Hellmann's mayonnaise
1/2 cup finely chopped pecans
3 dashes Tabasco sauce

Steps:

Chop eggs and olives finely. The finer, the better. If you're adventurous, use a food processor.
Mix all ingredients gently by hand.
Tightly cover and cool the mixture for a few hours, maybe even overnight.
Make into sandwiches and cut into quarters or use cookie cutters to make fun shapes.
**start with a 1/2 cup of mayonnaise and add as needed **.

Nutrition Facts : Calories 470.1, Fat 43.6, SaturatedFat 6.6, Cholesterol 272.6, Sodium 2052.4, Carbohydrate 14, Fiber 5, Sugar 3.7, Protein 10.6

OPEN-FACED JARLSBERG SANDWICHES WITH GREENS

Open-Faced Jarlsberg Sandwiches With Greens image

From Good Housekeeping. Iron-rich and garlic-kissed, the sautéed spinach in this melted-cheese sandwich recipe adds a rich flavor.

Provided by Enjolinfam

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
1 garlic clove, thinly sliced
1 (6 ounce) bag Baby Spinach
salt, dash
pepper, dash
6 slices whole-grain artisan bread (1/2-inch-thick each cut from center of a round loaf)
2 tablespoons Dijon mustard
3 (3 ounce) plum tomatoes, sliced
6 ounces light jarlsberg cheese, shredded

Steps:

Preheat broiler. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add garlic and cook 3 to 4 minutes or until garlic is golden, stirring occasionally. Stir in spinach and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon each salt and freshly ground black pepper. Remove skillet from heat.
Meanwhile, place bread on cookie sheet and toast in broiler 2 minutes or until beginning to brown.
Turn toasted bread over and spread Dijon on top of bread slices; top with spinach, sliced tomatoes, then cheese. Broil sandwiches 2 to 3 minutes or until cheese melts and begins to brown.

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