Vicksburg Tomato Sandwiches Recipes

VICKSBURG TOMATO SANDWICHES

Vicksburg Tomato Sandwiches image

This recipe is from "Ambrosia". The cookbook is from Vicksburg, MS. This is an excellent sandwich with homemade mayonnaise.

Provided by SouthernBell2627

Categories Lunch/Snacks

Time 10m

Yield 36 sandwiches

Number Of Ingredients 14

Ingredients

4 loaves day-old bread
6 -8 medium tomatoes, peeled
salt, to taste
black pepper, to taste
1 onion, grated with juice
paprika
1 1/2 tablespoons vegetable oil
1 -1 1/2 teaspoon Dijon mustard
1 teaspoon salt
1 egg
1 egg yolk
1 teaspoon Tabasco sauce
1 1/2 cups vegetable oil
1 lemons, juice of or 1/4 cup lemon concentrate

Steps:

SANDWICHES:.
Cut bread with biscuit cutter into 72 rounds.
Slices tomatoes thinly and place on double sheets of paper towels to drain.
Salt and pepper tomato slices.
Spread Homemade Mayonnaise on bread rounds.
Place well-drained tomato slices on half the bread rounds and sprinkle again with salt and pepper.
Sprinkle 1/2 teaspoon onion with juice over each tomato and top with remaining bread rounds.
Sprinkle with paprika.
HOMEMADE MAYONNAISE: (Yields: 2 cups).
Combine first 5 ingredients in food processor blender.
Blend 45 seconds to 1 minute.
Gradually add oil with processor running until mixture thickens.
When thick, turn off and add lemon juice.

Nutrition Facts : Calories 212.3, Fat 11.4, SaturatedFat 1.7, Cholesterol 11.1, Sodium 372.9, Carbohydrate 23.8, Fiber 1.4, Sugar 2.6, Protein 3.9

VICKSBURG CHEESE BALL

Vicksburg Cheese Ball image

Roquefort cheese and paprika give this cheese ball its special, bold flavor. Chopped mixed nuts form a pleasant, crunchy coating.

Provided by Noirne

Categories Cold Cheese Dips

Time 20m

Yield 28

Number Of Ingredients 5

Ingredients

⅓ (8 ounce) package shredded Cheddar cheese
⅓ (8 ounce) package cream cheese, softened
⅓ (3 ounce) package Roquefort cheese
2 tablespoons paprika
1 cup chopped mixed nuts

Steps:

In a medium bowl, blend the Cheddar cheese, cream cheese and Roquefort cheese with a fork until smooth.
On a large sheet of wax paper, sprinkle paprika. Form cheese mixture into desired shape, and roll in the paprika until covered.
Sprinkle mixed nuts on wax paper. Roll cheese mixture in mixed nuts until coated. Place in a medium bowl between sheets of wax paper, and chill in the refrigerator until serving.

Nutrition Facts : Calories 61 calories, Carbohydrate 1.9 g, Cholesterol 6.6 mg, Fat 5.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.8 g, Sodium 83.1 mg, Sugar 0.4 g

SIMPLE SALAMI SANDWICH

Simple Salami Sandwich image

This simple salami sandwich is perfect for those hot summer days when you don't want to fire up the oven. The olive mixture poses as a dressing for the lettuce and tomato but also soaks down in that top piece of bread so it's not dry.

Provided by Soup Loving Nicole

Categories Sandwiches

Time 10m

Yield 1

Number Of Ingredients 9

Ingredients

1 hoagie bun, toasted and split
1 teaspoon yellow mustard
6 slice (3-1/8" dia x 1/16" thick)s salami
2 slices Colby-Jack cheese
2 slices tomato
1 leaf red leaf lettuce
2 teaspoons sliced ripe olives, drained
2 teaspoons sliced green olives with pimiento
2 teaspoons zesty Italian-style salad dressing

Steps:

Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.

Nutrition Facts : Calories 986.9 calories, Carbohydrate 77.3 g, Cholesterol 138.9 mg, Fat 55 g, Fiber 4.8 g, Protein 44.7 g, SaturatedFat 23.9 g, Sodium 3238 mg

BALSAMIC-MARINATED TOMATO SANDWICHES

Balsamic-Marinated Tomato Sandwiches image

Make and share this Balsamic-Marinated Tomato Sandwiches recipe from Food.com.

Provided by Neta7853

Categories Lunch/Snacks

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons red wine vinegar
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 garlic clove, minced
4 beefsteak tomatoes, sliced 1/4 inch thick (or 6 medium tomatoes)
1 small red onion, thinly sliced
6 loaves French bread, individual size (these are sandwich size loaves)
6 leaves boston lettuce (or 1 cup arugula or watercress)
2 avocados, sliced

Steps:

In small bowl, whisk together oil, balsamic vinegar, red wine vinegar, tarragon, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic.
Place half the tomato slices and half of the onion slices in a shallow baking dish; drizzle with half of the olive oil mixture. Add remaining tomato and onion slices; drizzle with remaining olive oil. Let stand at least 2 hours, spooning juices over tomato and onion 4 or 5 times.
To assemble sandwiches: Split bread loaves and place, cut side up, on a platter; brush cut sides with marinade. Divide tomato and onion mixture among loaves. Top with lettuce and avocado; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

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