• Supermarket sandwiches

    From JIM WELLER@1:123/140 to SHAWN HIGHFIELD on Wednesday, May 23, 2018 22:13:00

    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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  • From Shawn Highfield@1:229/452.4 to JIM WELLER on Friday, May 25, 2018 20:47:52
    Quoting JIM WELLER to SHAWN HIGHFIELD <=-

    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,

    Drooool! I've had those from the loblaws as well here in Bowmanville.
    Also ONCE a lobster roll at 50% off real real lobster meat. I'm alwyas
    there at 1:05pm hoping for the best!

    Shawn

    ... Everyone is entitled to my opinion.
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