Club Sandwich

3 slices of toast, white or sourdough bread are best but you can use whatever bread you like

4 lettuce leaves, romaine or green leaf work best

4 slices of ripe tomato, I like heirloom tomatoes

6 slices of crisp bacon

6 slices of turkey or chicken, thinly sliced

Mayonnaise

4 decorative toothpicks

1. Place one slice of bread on your cutting board.

Spread some of the mayonnaise thinly on the toast.

Trim two of the lettuce leaves to fit the slice of bread.

Place three slices of turkey on the lettuce.

Place three slices of bacon on the turkey.

Place two slices of tomato on the bacon.

Spread some of the mayonnaise thinly on both side of the next slice of toast.

Place this piece of toast on the tomato.

Repeat the order from the bottom layer.

Only spread mayonnaise on one side of the top piece of toast and place that slice of toast mayonnaise side down on the sandwich.

Cut the sandwich into quarters, cutting from corner to corner so you end up with four little triangles.

Place a toothpick in the center of each quarter.

Source:www.goldminerecipes.com photo: www.calhoun.org

Monte Cristo

Photo:www.foodnetwork.com

6 slices cooked turkey
6 slices Swiss cheese
6 slices cooked ham
6 slices American cheese
18 slices wheat bread

Batter
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/3 cups water
1 large egg, beaten
Oil, for deep frying
Powdered sugar
Red raspberry jelly

Assembly of sandwiches: bread, turkey, Swiss cheese, bread, ham, American cheese, bread; cut in half diagonally. Whisk flour, baking powder, and salt together to blend well. Add water to the egg and add to the flour mixture mixing well.

Dip each sandwich half into the batter and deep-fry (oil must cover the sandwich) in oil pre-heated to 360 degrees F and fry until golden brown.

Remove from oil to paper towels. Sprinkle with the powdered sugar.

Serve with warm/room temperature jelly, if desired.

Bennigan's Turkey O'Toole®

photo:Kir Kanos

Pretzel Rolls

2 1/4 teaspoons dry yeast
1 1/4 cups warm water
3 1/4 cups bread flour
2 teaspoons salt
1/4 cup butter - softened
3 tablespoons baking soda
2 quarts water
1 large egg yolk

In a small bowl, whisk the yeast and 1/4 cup of the water until smooth.
In the bowl of a heavy duty electric mixer fitted with the dough hook, combine the remaining 1 cup water, the bread flower, yeast mixture, salt, and butter. Mix at slow speed for three minutes, scraping down the sides of the bowl and the hook as necessary the mixture blends evenly. When the ingredients are well combined, increase the mixture speed to high and continue mixing and occasionally scraping until the dough is firm and elastic (about 8 minutes). If the mixture is too firm for the mixer to handle, finish kneading it by hand.

Turn the ball of dough out onto a lightly flowered work surface and let rest for five minutes, loosely covered with a kitchen towel. Line a baking sheet that will fit in your freezer with parchment paper and set aside.Cut the dough into eight equal pieces, approximately 4 ounces in size. Roll each into a five inch long cylinder about one inch in diameter. With the palms of your hands, roll each cylinder into a rope about 12 inches long, of even thickness throughout the entire length. Tie the rope into a loose knot in the center, then tuck the ends under the middle and mold gently into an attractive shape. Place on the prepared baking sheet. Repeat with the remaining pieces of dough.

When the pretzel dough is shaped, let it sit in a very warm, moist place to rise until almost doubled in size, about 30 to 50 minutes. Freeze the shaped, risen pretzel dough uncovered on the baking sheet for at least 2 hrs. and up to 24 hrs; the dough should be frozen solid.

Before removing the pretzels from the freezer, combine the baking soda and water in a large sauce pan and bring it to a simmer. Preheat the oven to 425 degrees F. Remove the pan from the freezer and, using a large flat skimmer, dip each frozen roll in the simmering water for about 3 seconds, letting the excess water drain before returning it to the baking sheet. Brush the pretzels with the egg and water mixture, then sprinkle coarse salt over them. Immediately place the baking sheet in the hot oven. Bake for 10 minutes, then lower oven temperature to 375 degrees F and bake for 8-12 minutes more.


Source: Bennigan's