Wednesday, August 12, 2009
Italian BLT Sandwiches and Coleslaw with Orange-Cilantro Vinaigrette
Italian BLT Sandwiches
1/2 (16-ounce) Italian bread loaf
1/4 cup Italian dressing
1/3 cup shredded Parmesan
1/2 cup mayo
1/2 cup mustard
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced mortadella or bologna (don't do bologna, we had turkey)
4 slices provolone cheese
Romaine lettuce leaves
3 plum tomatoes, sliced
8 bacon slices, cooked and cut in half
Garnish: green olives
Start bacon cooking.
Cut bread diagonally into 8 slices; arrange on baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.
Bake at 375 degrees for 6 minutes or until lightly toasted.
Stir together mayo and mustard; spread untoasted side of bread evenly with mayo mixture.
Layer 4 bread slices, mayo mixture side up, with salami and next 5 ingredients. Top with remaining 4 bread slices, mayo side down. Secure with toothpick and garnish with green olive.
(Southern Living, October, 2002)
Coleslaw with Orange-Cilantro Vinaigrette
1/4 cup fat free plain yogurt
1/4 cup light mayo
1/4 cup orange juice
3 T white vinegar
1 1/2 tsp. honey
7 cups shredded green cabbage (10 ounces)
1 cup shredded carrots
NOT 1/2 cup slivered red onion
1/3 cup fresh cilantro, chopped
In a large, resealable plastic container, whisk together the yogurt, mayo, juice, vinegar, and honey. Add the cabbage, carrots, NOT the onion, and cilantro. Stir until well combined. Season with salt and pepper. Cover and refrigerate for at least 3 hours or up to 2 days.
(Serves 6 generously)
(Biggest Loser Cookbook)
Loved this and loved them together as well. The coleslaw was liked by more than just myself--a big surprise. The orange juice makes it!