Pregnancy Delight Sandwich Recipes

OPEN-FACED SARDINE MELT

Steps:

• Preheat the oven to 'broil'.
• Mix the drained sardines with a dash of sea salt and mayo.
• Spread the sardine mix atop a slice of toasted bread.
• Top with the thin slices of tomato.
• Top the tomato with the cheese.
• Broil until cheese is bubbly (1-2 minutes).

BLT WITH AVOCADO

Steps:

• Spread mayo on one side of Portuguese roll.
• Layer bacon, lettuce, tomato, and avocado.
• Season with salt and pepper.
• Enjoy!

DASH'S DONAIR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
• Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.
• Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
• Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. Serve, or allow the meat to chill before slicing and reheating.
• To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.

PREGNANCY DELIGHT SANDWICH

Steps:

• Soak the sundried tomatoes for 30 minutes in warm water.
• Preheat Grill or broiler.
• Open the can of artichoke hearts and pour into small saucepan, top with a few ounces of water, heat but do not boil. Once warmed, slice 4 hearts into pieces and set aside.
• Heat small amount of olive oil in pan and add the fresh baby spinach. Cook for a few moments. Drain onto the papertowels and set aside.
• Fry back bacon and drain on papertowels, break into small pieces and set aside.
• Drain sundried tomatoes and cut into small pieces. Sautee in a 1/2 tablespoon olive oil with sprinkling of garlic and dried red chilli. Drain onto papertowels and set aside.
• Slice 3 pitted green olives.
• Lightly toast slices of bread.
• Combine 6 tablespoons olive oil and 6 tablespoons red wine vinegar in a small dish. Place bread onto grill pan and brush the combination onto each slice of bread.
• On once slice of bread place 3 slices of pastrami, folded. Top with sauteed sundried tomatoes, baby spinach, artichoke hearts, sliced pickled green pepper and green olives.
• On the other slice of bread place 4 rolled slices of Turkey Ham, pieces of fried bacon and thick slice of cheddar cheese.
• Place in grill or broiler open faced - just until the cheese melts.
• Slice small fresh tomato and drizzle with olive oil.
• Remove sandwich from grill or broiler sprinkle with dried basil and coarse black pepper. Add Fresh lettuce leaves and 2 slices of the fresh tomato.
• Lastly, add mayo and dijon mustard.
• Close sandwich and enjoy.