Deli Sandwich Salad

 Have you ever wondered why it is that sub sandwiches that you get at the deli always taste better than yours? I mean, no matter how hard you try to replicate that sandwich, it’s never quite as good, is it? The reason for that may not be what you’d expect. It has nothing to do with the bread, or your selection of meats and cheeses; it has everything to do with the salad. Salad, you ask. Yes, the salad the tops that sandwich. I don’t know if you have ever deconstructed one of those sandwiches and taken a good look, but it is way more than just lettuce. There is a lot of flavor there, a lot of ingredients, and all that combines to make your sandwich delicious. This deli sandwich salad will keep in the refrigerator for up to three days. Use it on top of any meat or cheese sandwich. I think you will be surprised at the difference that it makes. Vive la différence!

Deli Sandwich Salad

Adapted from closetcooking.com

 ¼ c. Duke’s mayonnaise

½ T. red wine vinegar

1 t. Italian seasoning

1 t. Melissa’s minced garlic

1 T. grated Parmesan

½ t. red pepper flakes

¼ t. kosher salt

¼ t. freshly ground black pepper

4 c. lettuce, thinly sliced

¼ c. Melissa’s pickled yellow peppers

¼ c. red onion, thinly sliced*

 Mix the mayonnaise, vinegar, oregano, garlic, Parmesan, red pepper flakes, salt and pepper.

 Mix the mayonnaise, vinegar, oregano, garlic, Parmesan, red pepper flakes, salt and pepper.

 *I used a mandolin

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KFC Coleslaw

I’m going to say something a bit controversial here, and I’m sure that I’m in the minority, but I like coleslaw. It’s a great picnic food, it’s wonderful with breaded shrimp, it makes a great topping for sloppy joes or barbecued beef, it’s inexpensive, fairly nutritious, no trouble to put together, and generally makes a LOT! Occasionally I’ll rummage around looking for new recipes and recently when I did I came upon this one, supposedly a clone of coleslaw from KFC. I haven’t been to KFC in more than a decade, so I honestly can’t say if this is like their coleslaw or not, but with my changes, it is very good. It also keeps in the refrigerator for 4 to 5 days, becoming more flavorful as each day passes. Be sure to give it a stir daily to keep things fresh.

 KFC Coleslaw

Adapted from the original

Coleslaw 

½ Melissa’s organic cabbage, finely chopped (about 3 c.)

1 large carrot, grated

1 small Melissa’s shallot, minced

 Dressing:

 ¼ c. Duke’s mayonnaise

3 T. granulated sugar

2 T. whole milk

2 T. buttermilk

1 T. freshly squeezed lemon juice

1 T. apple cider vinegar

¼ t. salt

1/8 t. ground pepper

Pinch cayenne

Pinch dry mustard

Rather than use a grater, the way that I like to chop cabbage is with a sharp knife. I will slice it in half from top to core, cut out the half core that remains in the slice, put the cut side down on a cutting board, and start at one end and make thin slices. Then I will chop through those slices top to bottom, bottom to top, right to left, and left to right until everything is chopped fine. I do the same thing with the shallot. After all of your vegetables are chopped (or grated as in the case of the carrot, and you might want to run a knife through it to keep everything even) place it into a medium/large bowl.

 Whisk the dressing ingredients thoroughly until combined. Pour over vegetables. Cover and refrigerate overnight, stirring once or twice. Stir again before serving.

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Deviled Ham Cheese Ball

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Remember that deviled ham that I made earlier in the week? It was delicious, but it was a lot. After I enjoyed it on crackers, bagels, and a sandwich, I’d pretty much had enough. Then, I stumbled upon an ancient recipe cut from a newspaper from days gone by. It was so yellowed and crackly that I was lucky to be able to read it. It was for a Deviled Ham Cheese Ball. Think about that for a minute. The zippy tastiness of deviled ham and the creamy deliciousness of a cheese ball, all in one. I had to try it, and am I ever glad that I did. This is the best, most flavorful cheese ball I have ever eaten. Coating it with Melissa’s Green Hatch Pepper Pecans instead of plain ones (that you are welcome to use if spicy bothers you) took this over the top! Give it a try; you know you want some.
 

Deviled Ham Cheese Ball

1 c. deviled ham salad
1 8-oz. pkg. cream cheese, room temperature
1 8-oz. pkg. shredded cheddar cheese
1 sm. Melissa’s shallot, finely minced
1 T. dried parsley flakes
1 T. fresh lemon juice
1 t. Liquid Smoke
1/2 t. celery salt
1/2 t. garlic powder
1/2 c. ground Melissa’s Green Hatch Pepper Pecans

In a medium mixing bowl combine all ingredients EXCEPT nuts. Chill until slightly firm. Form into a ball, roll in nuts, and wrap in plastic wrap to store in the refrigerator several hours or overnight. Serve with crackers.