Quoting Shawn Highfield to Jim Weller <=-
Quoting Shawn Highfield to Jim Weller <=-
The metro sandwiches (I know I'm plugging a supermarket again) are
really quite good. I get them when they are marked down to $3 and
have the "Enjoy Today" sticker on them, but they are still very
fresh.
Supermarket sandwiches and hot take out meals can certainly be
pretty good, the equal of many restaurants. Two examples spring to
mind.
When my two Loblaws stores (branded Extra Foods as they are smaller
than a regular Loblaws) converted into Your Independent Grocer
stores the quality went way up because the guy in large is a
franchisee out to make a profit and not some underpaid corporate
manager. As well they were free to pick what they wanted to stock
and even use outside suppliers. The large suburban one doubled the
number of items carried including a bunch of stuff considered pretty
exotic for a small town and the downtown one which is surrounded by
government high rise office towers put in a lunch bar that
serves more than adequate food at reasonable prices. That one is
directly across the street from my office so I go there fairly
often.
A couple of years ago Roslind had a conference in Whistler which is
pretty pricey even in the summer time. I was on my own all day
while she attended workshops and seminars. My lunches were often
from the fanciest most upscale IGA I have ever encountered and they
had wonderful sandwiches which were marked down 50% at one minute
after 1 PM! I recall in particular a large portion of crab salad,
with real crabmeat, stuffed into a large fresh Kaiser bun baked in
house,
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Crab Melt
Categories: Sandwiches, Crab, Cheese
Yield: 3 Servings
3 Kaiser or hard rolls; split
2 tb Butter or margarine
1 1/2 ts Dijon mustard
12 sl (12 oz.) Sargento Sliced
Monterey Jack or
Sliced Muenster Cheese
1 lb Cooked crabmeat
Or imitation crab
10 oz Frozen asparagus spears;
Cooked and drained
Paprika
Place roll halves, cut side up, on broiler pan. Broil 5 inches
from heat about 45 seconds or until toasted. Spread 1 teaspoon
butter and 1/4 teaspoon mustard on each toasted roll half. Top
each with 1 slice Monterey Jack cheese. Divide crabmeat and
asparagus spears evenly among roll halves. Broil 1-1/2 minutes.
Place 1 slice Monterey Jack cheese on top of each; sprinkle with
paprika. Broil 1 minute more or until cheese is melted and
sandwich is hot and bubbly.
Yield: 6 open-faced sandwiches.
Source: Louis's Charleston Grill, Charleston, SC
Downloaded from Recipes of America, Milwaukee PBS
Formatted by Gail Shermeyer
MMMMM
Cheers
Jim
... Maybe crabs make themselves tasty because they're altruistic.
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