Sandwich Skewers Recipes

CLUB SANDWICH SKEWERS

Steps:

• With sharp knife, cut crust from toasted bread. Cut toast in half lengthwise; cut each half into 3 even squares. Cut slices of cheese, turkey and ham into similar-size squares.
• Onto each bamboo skewer, thread bread square, cheese, turkey, cucumber or tomato, ham, cheese and second bread square. Top with olive or pickle.
• Pack in lunch box with ice pack. Enjoy!

STEAK SANDWICH KABOBS

Steps:

• Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil. , Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. Top with cheese; grill 1-2 minutes longer or until cheese is melted., In a small bowl, combine coleslaw and walnuts. Serve with kabobs.

SANDWICH SKEWERS

Steps:

• Spread tortilla with mayo; top with Singles, ham and lettuce. Roll up; cut into 4 pieces.
• Thread onto 2 skewers alternately with tomatoes and cucumbers.

FRIED MOZZARELLA SANDWICH SKEWERS

Steps:

• Preheat oven to lowest setting.
• Combine eggs, milk, salt and pepper in a shallow 9x9 baking dish.
• Beat until well mixed and set aside.
• Place flour in another shallow pan and set aside.
• Trim crusts off bread slices.
• Using 8 slices of bread, make a stacked sandwich, fitting the mozzarella between slices.
• Imagine the stack divided into 4 equal quadrants.
• Stick a sturdy skewer right through the center of each one of the quadrants.
• Using a serrate-edge knife, cut the stack downwards, so there are 4 separate stacks with a skewer through the center of each.Repeat with the remaining bread slices and cheese.
• Pour enough oil into a heavy pan to reach 1 1/2 inches deep.
• Bring oil up to 350 degrees.
• Line a baking sheet with several layers of paper towels.
• Dredge each skewered sandwich in the flour, to coat lightly.
• Dip each skewer sandwich in the egg mixture and allow to drain briefly.
• Don't soak the bread till it's soggy, just lightly coat.
• Place skewers in oil, frying and turning with tongs until golden brown and crusty, about 4 minutes a side.
• Repeat as necessary until all skewers are cooked.
• Set all aside on paper towels to drain.
• SAUCE:.
• Heat olive oil and garlic in a heavy pan over medium heat until garlic is golden.
• DO NOT OVERCOOK the garlic as it will become bitter.
• Stir anchovies into oil until they dissolve.
• Add capers and cook until they begin to sizzle.
• Add lemon juice and white wine.
• Bring all to a vigorous boil and add the stock.
• Boil until thickened slightly, about 3 minutes.
• Stir in the parsley and remove from heat.
• Plate the sandwiches, 2 to a plate.
• Remove the skewers if desired.
• Serve the sauce in bowls on the side or poured around the sandwiches on the plate.