MAKES: 2 sandwiches
PREP: 10 minutes
COOK: 10 minutes

2 soft Portuguese rolls or soft French sandwich rolls, sliced lengthwise
Prepared mustard, to taste
1 large dill pickle, thinly sliced lengthwise
4 ounces roast turkey, sliced
4 ounces ham, thinly sliced
3 ounces sliced Swiss or provolone cheese
Butter, softened

1. Spread each roll with mustard. Arrange half of pickle, turkey, ham, and cheese slices on each roll; press together gently. Spread outsides of rolls with butter.

2. Place sandwiches in cast-iron skillet over medium-high heat. Put second skillet directly on sandwiches. Press down, and grill 5 to 10 minutes on each side or until cheese is melted and sandwich is flattened and browned.

photography: Charles E. Walton IV

MAKES: 2 quarts
PREP: 20 minutes
STAND: 30 minutes
COOK: 15 minutes

1 ounce dried mushrooms, such as shiitake or wood ear
6 cups canned low-sodium chicken or vegetable broth
2 tablespoons vegetable oil
3 garlic cloves, thinly sliced
2 tablespoons grated fresh ginger
1 lemongrass stalk, cut into 4 pieces and crushed (or 1 1/2 teaspoons lemongrass paste)
1 tablespoon red chili paste*
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon toasted sesame oil
1 (10.5-ounce) package firm tofu, drained and cut into 1/2-inch cubes
1 cup shredded cooked turkey
2 tablespoons cornstarch mixed with 3 tablespoons water (optional)
1 large egg, beaten
Salt, to taste
Pepper, to taste
Garnishes: thinly sliced scallions, fresh chopped cilantro
*Available in your grocer’s ethnic food section

1. Place mushrooms in a large bowl. Bring stock to a boil, and pour over mushrooms. Let stand 30 minutes or until softened. Strain mushrooms, reserving stock, and squeeze excess liquid into bowl. Slice mushrooms thinly; discard any tough stems.

2. Heat vegetable oil in large saucepan over medium heat. Add garlic and next 3 ingredients. Stir in mushrooms. Cook about 2 minutes. Add reserved stock, soy sauce, vinegar, and sesame oil; simmer about 3 minutes. Add tofu and turkey, and simmer about 3 minutes or until heated through. Stir in cornstarch mixture to thicken, if desired, and simmer about 2 minutes. Gently stir in egg to form thin ribbons. Remove lemongrass pieces, season with salt and pepper, and serve. Garnish, if desired.

photography: Charles E. Walton IV

MAKES: 4 to 6 servings
PREP: 10 minutes

1 head romaine or green leaf lettuce, chopped
8 ounces cooked turkey, chopped
1/2 small red onion, thinly sliced
1 avocado, pitted and cut into chunks
2 navel oranges, peeled and sectioned
4 ounces blue cheese, crumbled
1/2 cup walnuts, coarsely chopped and toasted
Cranberry Vinaigrette

Place lettuce on large serving platter or individual salad plates; arrange next 6 ingredients on top. Drizzle with Cranberry Vinaigrette.

1 cup fresh or canned cranberry sauce
5 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Salt, to taste
Pepper, to taste

Whisk together cranberry sauce and vinegar in a small bowl. Slowly add olive oil until well blended; add salt and pepper. Store, refrigerated, in an airtight container.