A School for Sandwiches

Some people see sandwiches as summertime food. I think they make a great meal all year round. But simple and basic as they are, a few sandwich-making rules should not be violated.

The essential component of a sandwich is great bread. Whether it’s firm and tightly textured (perfect for tea sandwiches) or crusty and chewy, it must be fresh and of good quality. Otherwise, there’s no point in making a sandwich in the first place.

The sandwich filling should also be fresh and should complement the bread. The best-quality ingredients make the best fillings, even when we’re talking peanut butter and jelly, or leftovers. I’m also careful not to overload my sandwiches with filling, which makes handling them unwieldy and messy.

Good sandwiches can be as simple as a BLT or an open-face tea sandwich with mayonnaise and paper-thin slices of cucumber or as elaborate as a club sandwich or a lusty Reuben. Or consider the following sandwiches, which are excellent for informal entertaining. They’re all informal food--especially suited to sitting around the television and watching football or enjoying a roaring fire in the fireplace. Serve them with the Red Cabbage Slaw, a great filler for those who still feel hungry when the sandwiches have long disappeared.

Eggplant and Goat Cheese Lavash Spirals are good sandwich alternatives when fresh bread is not available. They’re also useful when you want to serve a more glamorous version of a sandwich--the spirals make fine cocktail snacks. They’re at their best served shortly after they’re assembled and cooked. And the assembly is easy once the eggplant is broiled.

EGGPLANT AND GOAT CHEESE LAVASH SPIRALS 1 (14-inch-diameter) lavash (Armenian cracker bread) 2 (12-ounce) eggplants, peeled, cut into 1/3-inch-thick vertical slices Salt 1/4 cup light-tasting olive oil 2 large cloves garlic, minced Freshly ground pepper 6 to 7 thin slices Jack cheese 2 to 3 teaspoons sun-dried tomato paste 24 fresh basil leaves 4 ounces soft goat cheese 1/4 teaspoon dried thyme 1/4 teaspoon oregano

Hold lavash under cold running water to wet both sides. Place between 2 damp kitchen towels until limp, at least 45 minutes.

Salt eggplant slices and place in colander 30 minutes. Rinse with cold water. Arrange eggplant on foil-lined baking sheet. Blot dry with paper towels.

Heat olive oil and garlic on stove top or in microwave oven. Strain oil through sieve, pressing some soft garlic through sieve. Brush garlic oil on eggplant, reserving 1 tablespoon. Season eggplant to taste with salt and pepper.

Broil eggplant until lightly browned on one side and tender, about 4 minutes. Let cool slightly.

To assemble, Place softened lavash on work surface. Cover with slices Jack cheese. Arrange eggplant in single layer over cheese. Spread with sun-dried tomato paste in very thin layer. Scatter basil leaves evenly over top. Divide goat cheese into small bits and disperse evenly. Sprinkle all with thyme and oregano. Roll up tightly, jellyroll fashion. Place on baking sheet, seam-side down. Brush surface with remaining oil.

Bake at 350 degrees on middle rack of oven until lightly browned and hot, about 20 minutes. Let stand 10 minutes before slicing. If desired cut into 1-inch cross-slices (trim off ends) and serve immediately. Or keep covered several hours at room temperature. Slice, arrange in single layer on greased baking sheet and reheat at 350 degrees 10 minutes. Serve warm. Makes 4 servings.

Each serving contains about: 684 calories; 1187 mg sodium; 39 mg cholesterol; 42 grams fat; 55 grams carbohydrates; 23 grams protein; 0.70 gram fiber.

This is a light, refreshing sandwich, a good choice for brunch. The seared tuna is a nice contrast with the chilled lettuce, tomato and red onion. Double or triple the recipe for a party as needed.

SEARED TUNA SANDWICH WITH MUSTARD MAYONNAISE 3 1/2 tablespoons light mayonnaise 1 1/2 teaspoons Dijon-style mustard 4 slices fresh, crusty bread (cut on long diagonal if using baguette) Leaf lettuce 2 medium plum tomatoes, about 2 1/4 ounces each, cut into thin lengthwise slices 8 ounces fresh tuna, cut into 1/4-inch thick slices, skin removed, rinsed with cold water 1 tablespoon light-tasting olive oil, heated 2 teaspoons lemon juice Salt Freshly ground pepper 6 paper-thin slices red onion

Mix mayonnaise and mustard and spread on 1 side of each bread slice. Divide lettuce leaves and tomato slices between 2 slices of bread.

Arrange tuna in single layer on foil-lined baking sheet. Brush with warm olive oil. Sprinkle with lemon juice and season to taste with salt and pepper. Broil on rack about 5 inches from broiler on 1 side only until seared but not cooked all way through, about 1 to 2 minutes. Do not overcook and do not broil other side.

Arrange hot tuna over tomato and lettuce. Cover with onion slices and remaining slices of bread. Cut in half. Serve immediately. Makes 2 servings.

Each serving contains about: 508 calories; 784 mg sodium; 36 mg cholesterol; 22 grams fat; 47 grams carbohydrates; 28 grams protein; 0.80 gram fiber.

Here, turkey is combined with celery, Kalamata olives, red onion and tomato. The alfalfa sprouts are arranged over the turkey salad once it’s spread on the bread. The results are crunchy and delicious.

TURKEY SALAD SANDWICH WITH SPROUTS 2 cups roughly chopped turkey meat 1 cup finely diced celery 8 Kalamata olives, pitted, flesh cut into small pieces 2 1/2 tablespoons finely diced tomato shell 2 1/2 tablespoons finely diced red onion 1/3 cup plus 1 tablespoon light mayonnaise 2 teaspoons balsamic vinegar Salt Freshly ground pepper 8 slices bread Unsalted butter or mayonnaise 1 cup alfalfa sprouts Leaf lettuce

Combine turkey, celery, olives, tomato, red onion, light mayonnaise and balsamic vinegar in small bowl. Season to taste with salt and pepper.

Spread 1 side of bread with butter. Divide turkey salad between 4 bread slices, spreading smoothly to edges. Place sprouts on turkey, then lettuce. Close sandwiches. Serve immediately or within 2 hours. Makes 4 servings.

Each serving contains about: 421 calories; 745 mg sodium; 50 mg cholesterol; 18 grams fat; 43 grams carbohydrates; 20 grams protein; 0.60 gram fiber.

Red cabbage slaw has a hidden asset; it improves as it stands. Here, it’s combined in a sweet-sour dressing that’s low in fat, a perfect accompaniment to a wide array of sandwiches. The ultra-thin slicing disc of the processor does a quick, professional job with the cabbage and onion.

SWEET-SOUR RED CABBAGE SLAW 1 (2 1/4-pound) head red cabbage, quartered, cored, thinly sliced 1 small red onion, halved, thinly sliced 1/4 cup honey 1/4 cup water 5 tablespoons red wine vinegar 2 tablespoons safflower oil 3/4 teaspoon dried thyme 1 teaspoon salt 2 1/2 teaspoons coarsely cracked black pepper

Combine red cabbage, red onion, honey, water, wine vinegar, oil, thyme, salt and pepper in large bowl. Toss to combine. Adjust seasonings and vinegar to taste. Can be made 1 day in advance and refrigerated, covered airtight. Just before serving, toss well and adjust seasonings to taste. Makes 6 servings.

Each serving contains about: 136 calories; 413 mg sodium; 20 mg cholesterol; 5 grams fat; 24 grams carbohydrates; 3 grams protein; 1.79 grams fiber.