Lunch ideas

"Staycalm" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

I am contributing open sandwiches to my work lunch (about 20 people) on
Wed. Onto half small dinner rolls I am putting different toppings. I
thought I would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm not
sure they are the most interesting toppings in the world. The roast beef
needs something else at least - swiss cheese?

Liz

Mhhhhh!!! You have made a lot of beautiful and good couplings which I save
in my PC!
I don't like mustard on Roast beef . But is a question of my taste!
I would prefer, on it, for example a tartar sauce, or, more simple, a peas
cream or a cheese-potatoes purè(to have a side dish, too) !!!

Cheers
Pandora

Quoted message said:

Staycalm said:

I am contributing open sandwiches to my work lunch (about 20 people)
on Wed. Onto half small dinner rolls I am putting different toppings.
I thought I would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm
not sure they are the most interesting toppings in the world. The
roast beef needs something else at least - swiss cheese?

Liz

I, for one, would set the rolls and the meats, cheeses, etc. apart on a tray
and let people put their own together. (To me the roast beef begs for swiss
or provolone, for sure.) I, for one, do not like pre-prepared sandwiches.
I'd rather put my own together with what toppings I'd like.

(My apologies to Lady Pamela, The Mustard Queen, but I do not like mustard
except sometimes to do a pork tenderloin brushed with grey poupon and then
patted with fresh whole wheat bread crumbs with salt, pepper, minced garlic
and sage.)

Jill

Yes,Staycalm,let them build their own samitches!! More fun for them
,less work for you!

Staycalm said:

I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
Onto half small dinner rolls I am putting different toppings. I thought I
would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm not sure
they are the most interesting toppings in the world. The roast beef needs
something else at least - swiss cheese?

Those combinations all sound delicious to me. It would be nice to
have some different mustards, horseradish, chutney, pickles, etc.
alongside.

Tara

Staycalm said:

I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
Onto half small dinner rolls I am putting different toppings. I thought I
would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm not sure
they are the most interesting toppings in the world. The roast beef needs
something else at least - swiss cheese?

Liz

For the roast beef...perhaps horse radish, or maybe some jalapeno
peppers (cut in thin rings). Also maybe thin slices of tomato might fit
the bill on some of the sandwiches.

Garnishes like sprigs of parsely, cilantro, olive slices, etc...would
make them more appealing to the eye.

Consider a spread also... like chicken salad, tuna salad, egg salad,
deviled ham or whatever as well. Just some thoughts

"Staycalm" <[email hidden]> looking for trouble wrote
in news:[email hidden]:

Quoted message said:

I am contributing open sandwiches to my work lunch (about 20 people)
on Wed. Onto half small dinner rolls I am putting different toppings.
I thought I would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm
not sure they are the most interesting toppings in the world. The
roast beef needs something else at least - swiss cheese?

Liz

Put the mustard on 1/2 the roast beef and use a sage cream on the other
1/2. You can put the swiss on the side. You could also do 1/2 croissants
instead of dinner rolls, just a thought.

I also like to do a chicken, egg or tuna salad with this type of platter.
You are already serving most everything so if you want to add something, I
would add egg salad to the pot.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

"Staycalm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am contributing open sandwiches to my work lunch (about 20 people) on
Wed. Onto half small dinner rolls I am putting different toppings. I
thought I would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm not
sure they are the most interesting toppings in the world. The roast beef
needs something else at least - swiss cheese?

Roast beef needs *sharp* cheddar and horserasdish mayo. Or, a garlic-herb
cream cheese type spread, a little lettuce, and tomato (but tomatoes are
gross this time of year....maybe a litttle carmelized red onion?). The
turkey needs something else, but I'm not sure what. The smoked salmon would
be nice on tiny pumpernickel slices.

Quoted message said:

Liz

Staycalm said:

I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
Onto half small dinner rolls I am putting different toppings. I thought I
would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm not sure
they are the most interesting toppings in the world. The roast beef needs
something else at least - swiss cheese?

I liked one of the poster's idea about letting people make their own
sandwiches, although pre-made would look nicer, IMO. That plan would
also stop people from making mile-high sandwiches and having other
folks who get nothing.

* Your turkey sounds good. If I were eating it, though, I wouldn't be
interested in the cranberries.
* I'd put brown mustard (like Gulden's) on the ham and omit the
cranberry sauce.
* Roast beef would be great with horseradish, but that should probably
be set alongside. Not everyone likes horseradish. I don't think I'd
use mustard on roast beef.
* Salmon sounds good.

Corned beef with swiss cheese and a little mustard?

Have you considered making at least one form of vegetarian filling? I
can't think of any, but we have a few veggies here who will think of
something, I'm sure.

Please let us know what you decide to do, and how it goes over at the
office!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress said:

I liked one of the poster's idea about letting people make their own
sandwiches, although pre-made would look nicer, IMO. That plan would
also stop people from making mile-high sandwiches and having other
folks who get nothing.

Sorry. I said that backwards. Pre-made would prevent pillage.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress said:

Damsel in dis Dress said:

I liked one of the poster's idea about letting people make their own
sandwiches, although pre-made would look nicer, IMO. That plan would
also stop people from making mile-high sandwiches and having other
folks who get nothing.

Sorry. I said that backwards. Pre-made would prevent pillage.

Carol

LOL! John and I love those Capitol One commercials... we use to love
pillaging but lately we've had to find jobs... 🙂

Jill

Staycalm said:

I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
Onto half small dinner rolls I am putting different toppings. I thought I
would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm not sure
they are the most interesting toppings in the world. The roast beef needs
something else at least - swiss cheese?

If the roast beef is good enough it doesn't need anything besides salt
and pepper.

Top the sandwiches beforehand. Letting everyone build their own wastes
time, backs the line up, serves no purpose. But put extra condiments
out at the end of the line: mayo, ketchup, garlic chili sauce,
horseradish, etc.

Consider adding egg salad to your list, or curried egg salad. Lettuce,
mayo.

For the smoked salmon, whip some dill and a tiny bit of lemon juice
into the cream cheese before spreading it on the roll. -aem

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Staycalm said:

I am contributing open sandwiches to my work lunch (about 20 people)
on Wed. Onto half small dinner rolls I am putting different toppings.
I thought I would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm
not sure they are the most interesting toppings in the world. The
roast beef needs something else at least - swiss cheese?

Liz

I, for one, would set the rolls and the meats, cheeses, etc. apart on a
tray
and let people put their own together. (To me the roast beef begs for
swiss
or provolone, for sure.) I, for one, do not like pre-prepared sandwiches.
I'd rather put my own together with what toppings I'd like.

We don't have the room for this. Everyone else will bring stuff and we are
all used to eating the premade sandwiches provided when we have seminars and
meetings. No-one will bat an eyelid so long as they like at least one of the
choices.

Liz

Quoted message said:

Put the mustard on 1/2 the roast beef and use a sage cream on the other
1/2. You can put the swiss on the side. You could also do 1/2 croissants
instead of dinner rolls, just a thought.

The croissants are higher in fat and we have quite few staff on diets. Also
they are more expensive.

Quoted message said:

I also like to do a chicken, egg or tuna salad with this type of platter.
You are already serving most everything so if you want to add something, I
would add egg salad to the pot.

I like egg salad but won't have the time to make it beforehand.

Liz

"Chris" <[email hidden]> wrote in message
news:Vpgpf.28223$Ht4.9294@trnddc08...

Quoted message said:

"Staycalm" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am contributing open sandwiches to my work lunch (about 20 people) on
Wed. Onto half small dinner rolls I am putting different toppings. I
thought I would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm not
sure they are the most interesting toppings in the world. The roast beef
needs something else at least - swiss cheese?

Roast beef needs *sharp* cheddar and horserasdish mayo. Or, a garlic-herb
cream cheese type spread, a little lettuce, and tomato (but tomatoes are
gross this time of year....maybe a litttle carmelized red onion?). The
turkey needs something else, but I'm not sure what. The smoked salmon
would be nice on tiny pumpernickel slices.

It's summer here in Melbourne. Lots of lovely tomatoes. I'm doing the dinner
rolls to save money. If it were a home function I would use pumpernickel.

Liz

Staycalm said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Staycalm said:

I am contributing open sandwiches to my work lunch (about 20 people)
on Wed. Onto half small dinner rolls I am putting different
toppings.
I thought I would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm
not sure they are the most interesting toppings in the world. The
roast beef needs something else at least - swiss cheese?

Liz

I, for one, would set the rolls and the meats, cheeses, etc. apart
on a tray
and let people put their own together. (To me the roast beef begs
for swiss
or provolone, for sure.) I, for one, do not like pre-prepared
sandwiches. I'd rather put my own together with what toppings I'd
like.

We don't have the room for this. Everyone else will bring stuff and
we are all used to eating the premade sandwiches provided when we
have seminars and meetings. No-one will bat an eyelid so long as they
like at least one of the choices.

Liz

Hopefully no one will be as picky as me. In your scenario I'd walk along,
look, pick up nothing, go back to my table, drink some water and figure out
how I could leave to have lunch I *like* 🙂

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Staycalm said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Staycalm wrote:
> I am contributing open sandwiches to my work lunch (about 20 people)
> on Wed. Onto half small dinner rolls I am putting different
> toppings.
> I thought I would do:
> Turkey, cranberry sauce, lettuce
> Ham, camembert, cranberry sauce, pepper
> Roast beef, mustard, lettuce
> Smoked salmon, cream cheese, baby capers, cucumber
>
> Are there any better combinations or additions to jazz them up? I'm
> not sure they are the most interesting toppings in the world. The
> roast beef needs something else at least - swiss cheese?
>
> Liz

I, for one, would set the rolls and the meats, cheeses, etc. apart
on a tray
and let people put their own together. (To me the roast beef begs
for swiss
or provolone, for sure.) I, for one, do not like pre-prepared
sandwiches. I'd rather put my own together with what toppings I'd
like.

We don't have the room for this. Everyone else will bring stuff and
we are all used to eating the premade sandwiches provided when we
have seminars and meetings. No-one will bat an eyelid so long as they
like at least one of the choices.

Liz

Hopefully no one will be as picky as me. In your scenario I'd walk along,
look, pick up nothing, go back to my table, drink some water and figure
out
how I could leave to have lunch I *like* 🙂

Jill

In that case you will have bought something to share that you like and can
eat that. In our work place 90% of us just like food.

Liz

Staycalm said:

I am contributing open sandwiches to my work lunch (about 20 people) on Wed.
Onto half small dinner rolls I am putting different toppings. I thought I
would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm not sure
they are the most interesting toppings in the world. The roast beef needs
something else at least - swiss cheese?

Liz

Spread some of the roast beef with cream cheese spiked with horseradish.

Sprinkle the salmon rolls with dill weed.

Ham, camembert, sourcream mixed with mustard.

Turkey, lettuce, roasted red peppers.

What's the address and what time are you serving?

;-)
gloria p

jmcquown said:

Hopefully no one will be as picky as me. In your scenario I'd walk along,
look, pick up nothing, go back to my table, drink some water and figure out
how I could leave to have lunch I *like* 🙂

How bleeping rude to say that!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

jmcquown said:

Staycalm said:

I am contributing open sandwiches to my work lunch (about 20 people)
on Wed. Onto half small dinner rolls I am putting different toppings.
I thought I would do:
Turkey, cranberry sauce, lettuce
Ham, camembert, cranberry sauce, pepper
Roast beef, mustard, lettuce
Smoked salmon, cream cheese, baby capers, cucumber

Are there any better combinations or additions to jazz them up? I'm
not sure they are the most interesting toppings in the world. The
roast beef needs something else at least - swiss cheese?

Liz

I, for one, would set the rolls and the meats, cheeses, etc. apart on a tray
and let people put their own together. (To me the roast beef begs for swiss
or provolone, for sure.) I, for one, do not like pre-prepared sandwiches.
I'd rather put my own together with what toppings I'd like.

Jill

I (for one) get a bit annoyed when the sandwiches aren't premade and the
first three people to the serving table scarf up all the meat meant to
serve 25. And they take forever doing it. Most buffets end up like
that, unfortunately, unless they are really well catered.

Premade small sandwiches are really attractive on serving platters, and
tasty if they are kept from drying out. You can decorate the platters
with herbs, cornichons, grape tomatoes, etc.

gloria p