Garlicky Sandwich Meat Food

PASTA WITH BEANS, CRISPY LUNCH MEAT, GREENS AND GARLIC

Steps:

• Bring a pot of water to a boil and salt liberally. Drop the pasta in the water and give it a stir. Cook according to the package instructions for al dente. Reserve 3/4 cup of the pasta cooking water and then drain the pasta.
• Meanwhile, heat a large saute pan over medium heat and add the oil. Once the oil is hot, add the lunch meat and cook until crisp. Add the garlic and cook, stirring, an additional minute. Add the beans and greens and cook, stirring, 1 minute more.
• Add the pasta and reserved pasta water to the pan and simmer for 1 minute. Remove from the heat, toss in the cheese and chile flakes if using and serve.

GARLICKY HAM AND SWISS

Steps:

• Melt the butter in a medium saucepan over medium-low heat and add the minced garlic. Cook to infuse the garlic flavor into the butter and until the butter turns brown, about 15 minutes. Remove from the heat and strain.
• Lay out 4 slices of the bread on a work surface. Layer each with 1 slice of the cheese, some ham and then some of the cornichons. Top with 1 more slice of cheese. Close the sandwiches with the remaining bread and brush with butter until fully coated on both sides.
• Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. If desired, rub the outside of the toasted bread with the garlic halves to add a little more garlic flavor.

GARLIC BREAD TOPPED WITH CRAB MEAT AND SPINACH

Steps:

• Preheat oven to broil.
• Place all slices of bread on a cookie sheet in a single layer.
• Place under broil to lightly brown one side flip lightly brown other side.
• Mix all topping ingredients together gentle.
• Top the bread with the topping mixture.
• Sprinkle with cheese and drizzle lightly with oil. Place under broiler a couple minutes till bubbly and lightly browned.

PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)

Steps:

• Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like).
• If this isn't your style, just push the garlic slices in with your finger.
• In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
• Remove to a dish and reserve.
• To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
• Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
• Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--).
• Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through.
• Serve steaks and onions on warmed crusty sandwich rolls.

AWESOME GARLIC CHICKEN SANDWICH !

Steps:

• Heat the oven to broil.
• Cut the crusty buns in half.
• Place the butter / margarine in a small bowl.
• Mix the garlic powder and parsley into it.
• Spread the garlic butter mixture on the crusty buns.
• Toast the buns under the broiler for a couple of minutes, until golden brown.
• Remove and layer the chicken, tomatoes, lettuce, olives (optional) and mayo onto the buns.
• Enjoy while still warm !