Accordion Sandwiches Recipes

ACCORDION POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Smash a clove of garlic and place it in a small saucepan with the butter. Melt over medium-low heat.
• Using a sharp knife, make crosswise cuts in each potato about 1/8 inch apart, stopping about 1/4 inch from the bottom. Brush each potato generously with the garlic butter and sprinkle with salt and pepper.
• Bake the potatoes for 30 minutes, then take them out and re-brush with the remaining butter. Bake for another 15 minutes, then (using tongs because they will be hot) stuff the potatoes with the cheese in between the slices. Sprinkle the remaining cheese on top of the potatoes and cook until the cheese has melted. Top with the sour cream, bacon and chives.

ACCORDION SANDWICHES

Steps:

• 1. Preheat the oven to 375 degree F. Cut bread into 16 slices, cutting to, but not through the bottom crust. In a small bowl stir together mayonnaise or salad dressing, Italian salad dressing, and Parmesan.
• 2. Tuck chicken or turkey, ham, and cheese slices between every other bread slice. Place a well-rounded teaspoon of mayonnaise mixture in the slits with the meat, spreading slightly. (If the loaf breaks apart, press a piece of foil around the bottom of the loaf.)
• 3. Place on a baking sheet. Bake loaf in the 375 degree F oven about 15 minutes or until hot. Makes 8 servings. 8 points per serving

ACCORDION SANDWICHES

Steps:

• Preheat the oven to 375°F.
• Cut bread into 16 slices, cutting to, but not through the bottom crust.
• In a small bowl stir together mayonnaise, Italian dressing and Parmesan.
• Tuck chicken or turkey, ham and cheese slices between every other bread slice.
• Place a well rounded teaspoon of mayonnaise mixture in the slits with the meat, spreading slightly.
• Place on a baking sheet.
• Bake loaf in the 375°F oven about 15 minutes or until hot.
• For easier preparation, try putting the mayonnaise mixture on before the meat and cheese.

3 CLASSIC FRENCH BAGUETTE SANDWICHES

Steps:

• Slice the baguette in half lengthwise, almost all the way through, and open.
• Slather both sides with the butter. Layer with the ham and cheese. Close, press, and divide into two or three sandwiches.
• Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with olive oil.
• Slice the tomato slices in half, so they are in half moons. Slice the goat cheese into thin rounds, then slice them in half into half moons.
• If using, layer arugula, then ham onto the bottom of the sandwich. Then add alternating slices of tomato and goat cheese along the length of the sandwich.
• Sprinkle with herbes de Provence. Close the baguette, press, and divide into halves or thirds.
• Make the Vinaigrette: In a medium-sized mixing bowl, combine the parsley, vinegar, Dijon, salt, pepper, anchovies, shallot, and 2 tablespoons of olive oil. Whisk until emulsified.
• Slice the baguette in half lengthwise, almost all the way through, and open. Drizzle the top and bottom baguette halves with the remaining 2 tablespoons of olive oil.
• To the vinaigrette, add the tuna, bell pepper, haricots verts, and arugula. Stir to mix well. The tuna will break apart somewhat.
• Spread the tuna mixture along the bottom half of the baguette. Layer the sliced hard-boiled egg and olives atop the tuna mixture.
• Sprinkle with herbes de Provence. Close the baguette, press hard, and let rest for 2 to 24 hours, preferably weighted down. Tip: Suggestions for weighing down the pan bagnat: the bottom of a cast-iron skillet, or sheet pan with heavy cookbooks on it. Slice into halves or thirds, and serve. Note: If the sandwich will rest for more than two hours, wrap it in plastic wrap and refrigerate. Before serving, allow to return to near room temperature.