Quoting Michael Loo to Jim Weller <=-

both rancid and salty from Miss Vickie's / I had it with a
Quizno's sandwich (my only one ever), which might have affected
my impression.

A lot of people knock Quiznos and I have only eaten at the one in
Yellowknife which may not be typical but I find their sandwiches OK.
They were the first major chain to toast their subs; of course now
everyone does. They are a bit pricey though and I prefer to make my
own.

George Varelas who ran a Canadian Pizza here for decades made the
best ever toasted pizza subs.

I find lavender and rosemary in the same flavor family
(others perceive rosemary as like pine needles) and take
them in small doses only.

That's interesting. I find them very different. Rosemary is indeed
resinous, in a good way, but lavender smells like my dead
grandmother's hideous potpourri.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dive! Brick Oven Mushroom and Turkey Cheese Sub
Categories: Sandwiches, Copycat, Turkey, Cheese, Mushrooms
Yield: 1 Serving

4 Mushrooms; Sliced
1 TB Butter
Salt And Pepper
6 oz Roasted Turkey
1/4 c White Cheddar Dipping Sauce
7 Inch Baguette;
-sliced open
2 oz Swiss Cheese; sliced

Preheat the oven to 450. Saute the mushroom slices in the butter.
Season with salt and pepper. Heat the roasted turkey breast in a
microwave until warm. Heat the white cheddar dipping sauce until
hot. Slice the baguette without cutting all the way through. Hinge
the bread open and spread some of the cheese sauce on the faces of
the bread. Load the turkey breast into the sliced baguette. Salt and
pepper it. Pour the remaining cheese sauce over the turkey. Spread
the mushrooms over the cheese sauce. Bake the open sandwich for 4
minutes. Put the swiss cheese on top of the other ingredients and
bake for 2 minutes more. Slice the sandwich in half before serving.

After: Steven Spielberg's Dive! Restaurant

Recipe By: Top Secret Restaurant Recipes by Todd Wilbur

From: Meg Antczak

MMMMM



Cheers

Jim


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