Recipe Box
Build a Better Sandwich A Great Meal Any Way You Stack It
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The greatest appeal of sandwiches is usually convenience: Nothing is easier than slapping together a PB&J or basic turkey and cheese. But sandwiches can be as delectable as they are convenient. Craveable ingredients such as savory green olives, peppery salami and smoky roasted tomatoes can build delicious meals. Add excitement to your sandwiches while keeping preparation easy with these tips: Prep The Week: Create a shopping list based on your week’s menu, and prep your ingredients in advance so creating a delicious sandwich is quick and easy. Have a little fun and experiment. Bet you didn’t know that if you put two pieces of bread in the same slot of the toaster, the outside of the bread gets crispy and the inside stays soft. Spread the Love: Spice things up with a Smoked Bacon Ranch or Spicy Chipotle Pepper Hidden Valley Sandwich Spread & Dip. It’s a simple addition and guaranteed to be tasty. For more recipes, visit www.hiddenvalley.com/sandwiches. Nibble Ready: Stock your fridge with quick, grab-andgo snacks and sides. Fresh vegetables are a tasty treat when dipped in Country Herb Ranch or Oven Roasted Garlic Parmesan Hidden Valley Sandwich Spread & Dip. Made with white beans and cream cheese, each tablespoon has one-third the calories of mayonnaise. Cherry tomatoes, broccoli, cauliflower or bell pepper strips also make great dippers. Leftover Magic: Repurpose boring leftovers into delicious sandwiches to take on-the-go for school and office lunches. Simply add spread and bread. Yesterday’s roast chicken is today’s tasty Chicken Bacon Club.
BLT Boats Serves: 6 INGREDIENTS 1/2 cup Hidden Valley® Smoked Bacon Ranch Sandwich Spread & Dip, divided 2 cups chopped lettuce, 1/2-inch pieces 1 cup seeded and chopped tomato 1 cup chopped, sliced turkey (about 6 ounces) 6 hot dog buns DIRECTIONS In medium mixing bowl, gently stir together sandwich spread, chopped lettuce, tomato and turkey. Fill hot dog buns with mixture. If desired, garnish with bacon. 62
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October 2013 Prime Magazine