1/4 cup chopped pimiento-stuffed green olives and/or pitted ripe olives, drained
1 clove garlic, minced
1 Tbsp. olive oil or salad oil
1 9 inch round loaf unsliced Italian bread
6 oz thinly sliced lower-sodium fully cooked ham
4 oz sliced provolone cheese
4 oz thinly sliced salami
Drain vegetables, reserving 2 tablespoons liquid. Chop vegetables. Combine vegetables, reserved liquid, olives, garlic, and oil. Slice bread in half horizontally. On bottom half layer ham, cheese, and salami. Top with vegetable mixture. Sprinkle with black pepper. Cover with bread top. Secure with toothpicks. To serve, cut into wedges. Makes 6 to 8 servings.
1 3 lb. boneless beef round rump roast
1 14 1/2 oz can beef broth
1/2 cup water
6 gloves, minced
2 tsp. dried oregano, crushed
1/2 to 1 tsp. crushed red pepper
1/4 tsp. black pepper
3 green sweet peppers, seeded and cut into strips
8 hoagie buns, split
Place roast, fat side up, on a rack in a shallow roasting pan. Roast, uncovered, in a 325░ oven for 1 1/2 to 2 hours or to 145░ (do not overcook or meat will be tough). Transfer roast to a platter. Skim fat from the pan juices. (Transfer juices to a covered container; chill.) Cool roast 30 minutes. Cover; chill. Using a very sharp knife, electric knife, or meat slicer, thinly slice the chilled roast across the grain. To serve, in a 3 quart sauce pan combine the reserved meat juices, beef broth, water, garlic, oregano, red pepper, and pepper. Bring broth mixture to boiling; reduce heat. Add sliced meat and green strips. Simmer, uncovered, 5 to 10 minutes or till peppers are tender. Remove from heat. Keep warm. Meanwhile, warm buns in a 350° oven for 5 to 10 minutes. Spoon beef, peppers, and juices onto buns. Pass remaining juices. Serves 8.
1 15 inch sesame seed American cracker bread (lahvosh) or 2 10 inch tortillas
4 oz soft-style cream cheese with chives and onion
1/4 cup chopped, drained marinated artichoke hearts
2 Tbsp. diced pimiento
1 tsp. dried oregano, crushed
6 oz thinly sliced prosciutto or fully cooked ham
4 oz sliced procolone cheese
1 large romaine lettuce leaf, rib removed
To soften lahvosh, dampen both sides by holding it briefly under gently running cold water. Place bread, sesame side down, between 2 damp clean kitchen towels. Let stand about 1 hour or till soft. In a bowl stir together cream cheese, artichoke, pimiento, and oregano. Remove top towel from lahvosh. Spread cream cheese filling onto lahvosh to edges. Arrange prosciutto or ham over cream cheese. Spread cheese slices in the center. Place lettuce leaf along one side of the cheese. Roll from lettuce edge, using the towel to lift and roll the bread. (Or, if using tortillas, spread cream cheese mixture onto the tortillas. Divide remaining ingredients between the tortillas. Roll up tortillas.) Cover and chill, seam side down, for 2 to 24 hours. Cut roll into 1 inch thick slices. Serves 6.
1 lb. boneless turkey breat pieces, such as steaks, slices, or tenderloins
1 Tbsp. olive oil or cooking oil
1 tsp. lemon-pepper seasoning
4 oz Muenster or Monterey Jack cheese, sliced
1 1 lb. loaf unsliced French Bread
1 recipe Tomato Mayonnaise or mayonnaise
2 cups torn mixed greens (such as mesclum) or torn spinach
1/2 cup of a red onion, thinly sliced
If using whole tenderloins, use a sharp knife to cut each in half horizontally, making four 1/2 inch thick steaks. Rinse turkey; pat dry. Brush with oil. Sprinkle lemon-pepper seasoning. Place turkey on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 4 minutes. Turn and broil for 4 to 5minutes more or till tender and no longer pink. Top with cheese; broil 1 minute or till cheese melts. Use a serrated knife to cut bread. Spread bottom layer with about 2 tablespoons of the Tomato Mayonnaise or mayonnaise. On bottom half layer greens, turkey, and onion. Spread top bread half with 2 tablespoons mayonnaise. Place atop sandwich. Makes 6 servings.
1 8 oz carton plain nonfat yogurt
1/3 cup crumbled feta cheese
2 tsp. snipped fresh oregano or mint, crushed
1 pint deil-style marinated vegetables
1 6 oz package thinly sliced fully cooked beef
8 whole Greek olives or 1/3 cup pitted rip olives
4 whole wheat or plain pita bread rounds, halved crosswise, or 8 6 inch flour tortillas
For sauce, in a blender container or food processor bowl combine yogurt, feta cheese, and oregano or mint. Cover and blend or process till smooth. If desired, cover and chill till sering time. To serve, place sauce in a small serving bowl. If desired, garnish with additional oregano or mint. Drain vegetables; discard marinade. On a large platter arrange serving bowl of sauce, vegetables, meat, olives, and pita halves or tortillas. To assemble, fill pita or tortillas with desired fillings and sauce. Makes 4 main-dish servings.
