Great Sandwiches From The DIY Forum

Compiled by Alden Smith

The DIY forum is a great place to find good recipes. Here are some sandwich recipes from the forum, with a recipe for turkey tamales that I just couldn't resist throwing in.

Tuna Triangles

1 can (12oz) chunk light tuna
1 cup shredded cheddar cheese
2 tablespoon Ranch-style dressing
12 can (8oz) refrigerated crescent roll dough

Prep Time: 15 min Bake Time: 14-16 min

Combine tuna, cheese and dressing. Separate crescent dough into four rectangles. On an ungreased baking sheet, press each rectangle to about 4" x 8". Cut each rectangle in half to form eight squares.

Mound tuna mixture on a diagonal half of each square, leaving a 1/2" border around the filling. Fold dough squares in half to form triangles; press edges with fork to seal, and cut a slit in top.

Bake at 375F for 14-16 min until golden brown. Makes four serving. If desired, up to 1/4 cup chopped peppers, onion, celery or olives may be added to the filling.

Tamales

I know, I know - but tamales are really a type of sandwich, don't you think? These tasty treats use corn husks instead of bread!

24 corn husks, soaked

Turkey Tamale Filling:

1 lb. ground turkey or ground turkey breast
1 Tbsp. olive oil
12 cloves garlic (1 med. head of garlic)
finely minced 4 Serrano chilies, finely chopped (or use Ancho chilies)
2 jalapenos
1 tsp. cumin powder.
1/2 tsp. black pepper
1/2 tsp. salt
1/2 cup onion minced
1 medium tomato
diced 1/4 cup cilantro, minced

Corn Filling:

2 cups masa harina or yellow cornmeal
6 Tbsp. butter
2 15-oz.cans DRAINED kernel corn
2 Tbsp. water
1 tsp. salt
1/2 tsp. black pepper

Cover corn husks with hot water and soak for 30 minutes, until soft.

Remove seeds from peppers and dice finely. Dice onion, garlic, tomato and cilantro. Sauté onion, peppers, cumin, salt and black pepper in olive oil over medium heat for 2 minutes. Add ground turkey, garlic, cilantro and tomato. Lower heat to low and break up ground turkey. Turn heat up to medium heat and cook for 5 min. or until turkey is lightly browned. Put turkey mixture in a colander to drain.

Put the corn and water with the butter in a food processor or blender and puree. Place in a bowl. Add enough masa harina or cornmeal to make a moist, firm dough. Mix in salt and pepper. Rinse corn husks: Separate corn husks and rinse thoroughly.

Spread 2 Tbsp. (more or less, depending on size of corn husk) corn mixture in the middle of a corn husk. Spread it out to form a square. Place 2 Tbsp. turkey filling in the middle of the corn layer. Fold the right and left edge of corn husk over filling. Corn meal should meet in the middle. Roll horizontally. Fold the broad end of the corn husk up. Fold the tapered end of the corn husk up.

Place tamales upright in a pot on a vegetable steamer with water in the bottom of the pot. Cover with corn husks and a damp towel. Cover with a lid. Steam for 2 - 2 1/2 hours or until done. Keep adding water to the steamer from time to time. To test for doneness, open a tamale and see if the corn meal pulls away from husks.

Washington Tuna Pitas

Hearty little sandwiches of tuna salad and fresh vegetables provide not only a pita-pocketful of flavors and textures but also the convenience of a portable lunch.

Preparation time: 10 mins Cooking time: 5 mins Standing time: 30 mins

Ingredients

4 eggs, beaten
1 can tuna, 6-oz.each, drained
1/4 cup mayonnaise
1/4 cup diced cheddar cheese
1/4 cup chopped drained water chestnuts
1 tablespoon finely sliced green onion
1 teaspoon lemon juice
1 teaspoon brown mustard
1/2 teaspoon crushed dried dill weed
4 pita rounds, halved
1 cup alfalfa sprouts
1 cucumber, peeled and thinly sliced
1 tomato, cored and sliced

Directions

Coat a skillet with vegetable cooking spray and cook beaten eggs, covered, over low heat for 5 minutes or until just set; cool and dice.

In a medium bowl, combine eggs, tuna, mayonnaise, cheese, water chestnuts, green onion, lemon juice, brown mustard and dill weed; refrigerate for at least 30 minutes to allow flavors to mingle.

Fill halved pita pockets with alfalfa sprouts, cucumber and tomato; add tuna mixture. Serve immediately.

Serving Size: 8