Indulge in a picnic with these tasty, classic sandwich recipes. Great for weekend entertaining too!
Reuben Sandwich plus Chicken and Corn Sandwich Platter Recipe
Serves 12
Chicken And Corn Sandwiches (Makes 6)
Ingredients:
1 corn cob, silks and husks removed
2 tbsp olive oil
1 barbecued chicken, skin and bones removed, coarsely shredded
2 celery sticks, finely chopped
¼ cup slivered almonds, toasted
½ cup mayonnaise
2 tbsp tarragon, coarsely chopped
2 tbsp chives, coarsely chopped
12 thick slices fresh sourdough bread
Method:
Heat a chargrill pan over high heat. Lightly brush corn with a little oil.
Cook corn on grill, turning, for 8 minutes or until tender and lightly charred. Remove from heat and set aside to cool slightly.
Use a small sharp knife to run down the length of the cobs to remove the corn kernels.
Place corn kernels in a large bowl with chicken, celery, almonds, mayonnaise, tarragon and chives. Gently fold to combine. Season with salt and freshly ground black pepper.
Spoon chicken mixture over half the bread slices. Sandwich together with remaining bread. Lightly brush with a little oil.
Toast chicken and corn sandwiches on preheated grill for 2 minutes each side or until bread is lightly toasted.
Cut sandwiches into halves and place on a serving platter. Serve immediately.
Reuben Sandwiches (Makes 6)
Ingredients:
⅓ cup mayonnaise
1 tbsp tomato sauce
2 tsp Worcestershire sauce
2 tsp lemon juice
12 slices fresh rye bread
12 slices pastrami
6 slices Swiss cheese
1 cup sauerkraut
6 cornichons, thinly sliced
1 tbsp olive oil
Method:
Preheat a chargrill on high. Combine mayonnaise, tomato sauce, Worcestershire sauce and lemon juice in a small bowl. Spread mayonnaise mixture over half the bread slices. Top with pastrami, cheese, sauerkraut and cornichons.
Sandwich with remaining bread slices. Brush bread with a little oil. Grill for 2 minutes on each side or until cheese begins to melt. Cut into halves and serve.
