2 slice whole grain bread
1/2 ripe avocado, sliced
1 slice smoked monterey jack or smoked goud, a cheese
1 alfalfa sprouts
1 radish sprouts
1 slice very ripe tomato
1 olive oil
1 wine vinegar
1 fresh ground black pepper
Directions
Here's one I invented a lot of years ago for a
vegetarian friend. Not low fat, but it is good (what
can I say, I'm originally from California).
Lay the bread slices on a flat surface. Put half the
avocado slices on each bread half. Top one bread half
with the remaining ingredients, dressing this mess
VERY LIGHTLY with oil and vinegar. Top with remaining
avocado/bread half, and cut into quarters to serve.
For a non-vegetarian version of this, I've added thin
slices of smoked turkey.
I've also made this by piling the whole mess into
halves of pita bread, but if you can get good
whole-grain bread, that's even better.
Kathy in Bryan, TX
Servings: 1 sandwich
Kathy Pitts' Turkey & Cheese Sandwich Recipe brought to you by Recipe Ideas
Categories: Cheese; Poultry; Sandwich; Turkey
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into ancient history, in truth as far back as the ancient Egyptians, and possibly even further. Interesting though that maybe, mostly, these old recipes were just very basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents which described recipes prepared by wealthy Romans. In his publication, he recounts how the roman meals were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of Roman times used many aromatic flavors, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. Over the following few centuries, the powerful and wealthy houses tried to lay on the best banquets, and because of this the best cooks and their collection of recipes became highly prized. Even so, it was during the nineteenth century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, trying out, and publishing recipes common in their social group. The introduction of television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Kathy Pitts' Turkey & Cheese Sandwich recipe.
