 Sandwiches and salads are such a mainstay at my house
during hot weather that I'm constantly looking for creative ways to serve them.
How about a great Turkey and Tomato Cobb Wrap using
all the good things that go into a Cobb salad, including turkey, bacon, avocado,
and juicy fresh tomatoes? Or consider a Greek Salad on Pita featuring cucumbers,
feta cheese, olives, and fresh oregano.
I consider these exciting sandwiches. Don't get the
blahs when Kentucky tomatoes are no longer available-you can enjoy great Florida
tomatoes the rest of the year. The following recipes are from the Florida Tomato
Committee.
TURKEY AND TOMATO COBB WRAP
4 strips bacon
4 large flour tortillas
6 Tablespoons prepared blue cheese dressing
8 oz. sliced, cooked turkey breast
3 medium-size, fully ripened fresh tomatoes
(about 1 pound) cut in thin slices
8 leaves Boston, iceberg, or leaf lettuce
1 ripe avocado, peeled and cut into thin slices
Small bunch long fresh chives
Tomato wedges, green onions, avocado for
garnish
Fry bacon until crisp and drain well. Reserve. Spread
each tortilla with 1-1/2 tablespoons of the dressing. Top with layers of turkey,
tomato, lettuce, avocado, and reserved bacon, dividing evenly. Roll up tortillas.
If desired, tie each wrap with long fresh chives, or secure with long toothpicks.
On a serving plate, stand both portions of the wrap on the cut ends. Repeat
with remaining wraps. Garnish with tomato wedges, green onions, and avocado,
if desired. Serves 4.
GREEK SALAD ON PITA
1 large ripe tomato, sliced 1/4-inch thick
1 small cucumber, peeled and thinly sliced
1/4 lb. feta cheese, crumbled
20 Greek-style black olives, pitted and cut in half
1 Tablespoon fresh oregano
Salt and freshly ground pepper
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
4 pita breads, halved and opened into pockets
Layer the tomatoes and cucumbers in a small bowl.
Add the feta cheese, olives, oregano, salt, and pepper. Sprinkle oil and vinegar
over all. Let stand 30 minutes. Slip one quarter of the tomato mixture into
each pita pocket. Cut sandwich in half and serve. Serves 4.
GRILLED TOMATO AND ONION SANDWICH
1/3 cup olive oil
Salt and freshly ground pepper
1 Tablespoon fresh rosemary, or 1
teaspoon dried
2 large ripe tomatoes, cut into 1/4-
inch thick slices
2 onions, cut into 1/4-inch thick
slices
4 large Kaiser rolls, split
1 bunch arugula, washed and patted
dry
1/2 lb. fresh mozzarella, drained and
thinly sliced
Preheat grill or broiler to medium heat. Combine
olive oil with salt, freshly ground pepper, and rosemary. Brush the olive oil
mixture over each tomato slice, onion slice, and half roll. Grill or broil the
onion slices until they are tender and blackened. Briefly grill or broil the
tomato slices until they are warm. Do not overcook. Grill or broil the rolls
on one side until they are golden brown. Transfer all to a warm platter. Assemble
the sandwiches by layering the arugula, tomatoes, onions, and mozzarella on
the bottom half of the roll. Top with the second half of the bun. Cut in half
and serve. Serves 4.
Linda Allison-Lewis writes from her home in Bullitt County. She is the author of Kentucky's Best-Fifty Years of Great Recipes. Send letters, recipes, or requests to Kentucky Cooks, Linda Allison-Lewis, P. O. Box 40, Hillview, KY 40129.
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