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Sandwiches : Have a Loaf

July 05, 1991|BETTY ROSBOTTOM | Rosbottom is a cooking school director and a cookbook author

As a hostess, I love the idea of box suppers. The meal is completely prepared ahead, which means no last-minute worries, and I think guests look forward to seeing a table piled high with white cardboard boxes tied with fanciful ribbons. Like youngsters receiving presents, they're anxious to open their packages and see what's inside.

There is almost always a sandwich. One menu I planned included a Stuffed Sandwich Filled With Curried Cheese, Turkey and Chutney and a container of chilled cucumber-and-coriander soup; a tomato-and-lentil salad in a light vinaigrette dressing; a bowl of blueberries, strawberries and sliced peaches in a cinnamon-scented wine syrup; and chocolate-and-toasted-almond brownies.

The sandwiches are prepared with a round whole-wheat loaf, which is halved horizontally, scooped out and spread with curried Cheddar and cream cheese, then layered with slices of roast turkey, chutney, green onions and parsley. The loaf is weighted down for several hours and then cut into thin wedges, which reveal the colorful pattern of the filling. Each loaf is sliced into 12 wedges, with three wedges per person for a boxed meal.

STUFFED SANDWICHES FILLED WITH CURRIED CHEESE, TURKEY AND CHUTNEY

2 (7- to 8-inch round) whole-wheat or sourdough loaves

1 pound light cream cheese

1/2 pound shredded medium-sharp Cheddar cheese

2 teaspoons curry powder

8 ounces thinly sliced smoked or roast turkey

1 1/2 cups mango chutney

1/2 cup chopped green onions

1/2 cup chopped parsley, preferably Italian parsley

1/2 cup coarsely chopped pecans

Slice each bread loaf in half horizontally. Scoop out halves, leaving hollowed-out shells. Save scooped-out bread for another use.

Combine cream cheese, Cheddar cheese and curry powder in bowl of electric mixer. Beat on medium speed until mixture is well blended and smooth, 2 to 3 minutes, or mix by hand with wooden spoon.

Spread 1/4 of cheese mixture on each bread half. Arrange half of turkey slices on each bottom bread round. Spread chutney over turkey, then sprinkle with green onions, parsley and pecans.

Place top rounds on sandwiches. Wrap sandwiches in plastic wrap and refrigerate. Weight down each sandwich with heavy object such as heavy skillet or brick at least 2 hours or up to 5 hours.

To serve, unwrap sandwiches and slice 12 wedges from each loaf. Makes 8 to 10 servings.

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