Marian Platt

The warm days of September often linger into October here in our Sequim valley. We kind of have a blending of the seasons. But the crisp morning air, the faint trace of wood smoke, evening shadows that are beginning to grow deeper and a chill that settles in as evening returns assure us that fall definitely is here.

And with the fall I always think of sandwiches - a holdover from the packed lunches I once made.

Even though the sandwich was not born in the United States, Americans have embraced the sandwich as their own. We eat an average of 214 annually per person, according to researchers on consumer trends.

Sandwiches are to Americans what paninis are to Italians or what tortillas are to Mexicans. In fact, 'tis said that the sandwich is the nation's most popular meal both for lunch and dinner - a perfect fit for Americans' fast pace, shorter lunch breaks and casual style.

The simple sandwich has been progressively more under the media spotlight lately.

If you're tired of the same old sandwiches, here are a few new ideas -



Grilled Roasted Pepper, Ham and Cheese Sandwiches

4 slices whole grain bread

4 teaspoons soft butter, divided

4 thin slices lean ham

1 roasted red pepper (from a jar), patted dry and thinly sliced

3 ounces Monterey Jack or Cheddar cheese, sliced

Spread butter on bread. Divide ham, peppers and cheese between two slices of bread. Heat a large nonstick skillet over medium-low heat. Place sandwiches, buttered sides down, in skillet. Cook 5 minutes on each side or until golden brown.



Ham 'N' Swiss Monte Cristo

11/2 teaspoons Dijon

mustard

2 slices bread

1 slice deli ham

1 slice Swiss cheese

1 tablespoon flour

1/4 teaspoon baking

powder

1/8 teaspoon salt

dash pepper

2 tablespoons water

2 tablespoons beaten egg

Spread mustard over one side of each slice of bread, then layer with ham and cheese; top with remaining bread. In a shallow bowl, combine the flour, baking powder, salt, pepper, water and egg until smooth. Dip sandwich on both sides in egg mixture. Cook in a skillet coated with nonstick cooking spray until browned, about 2 minutes on each side.



Grilled Turkey Sandwiches

4 slices white bread

1 tablespoon mayonnaise

1/3 pound thinly sliced deli turkey

4 slices tomato

2 slices provolone cheese

1 tablespoon butter, softened

Spread two slices of bread with mayonnaise. Layer with turkey, tomato and cheese; top with remaining bread. Spread outsides of sandwiches with butter. On a hot griddle, grill sandwiches for 3-4 minutes on each side or until golden brown.



Southwestern Roast Beef Sandwiches

2 teaspoons butter, softened

4 slices white bread

2 slices cooked roast beef

2 slices pepper Jack cheese

2 canned whole green chilies, halved

Butter one side of each slice of bread. On the unbuttered side of two slices, layer the beef, cheese and chilies; top with remaining bread, buttered side up. On a hot griddle, toast sandwiches for

4 minutes on each side or until golden brown.



Creamy Onion Beef Sandwiches

3 tablespoons sour cream

1 tablespoon onion soup mix

1/2 - 1 teaspoon prepared horseradish

2 hard rolls, split

6 ounces sliced deli roast beef

2 slices process American cheese

In a small bowl, combine the sour cream, soup mix and horseradish. Spread over cut side of roll tops; set aside. Layer bottom halves with roast beef and cheese.

Place on an ungreased baking sheet. Broil 2-4 inches from the heat for 2-3 minutes or until cheese is melted. Replace roll tops.



Swiss Tuna Melts

1 can (6-ounce) light water-packed tuna, drained and flaked

3/4 cup shredded Swiss cheese

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup chopped onion

14 cup chopped celery

pepper to taste

8 slices bread

2-3 tablespoons butter, softened

In a bowl, combine the first 7 ingredients. Spread over

4 slices of bread, about 1/2 cup on each; top with remaining bread. Butter the outsides of sandwiches.

On a hot griddle, grill

sandwiches 4-5 minutes on each side or until lightly toasted.

All recipes from my files

The hillsides around our valley are robed in seasonal mustard golds, peppery reds, cinnamon tans and nutmeg browns now.

The tawny leaves have begun to dry and the serrated edges are curling inward - taking them in my hands I feel I'm holding autumn.

A perfect time to take that sandwich and go for a walk beneath a limitless blue sky and a sun bright, like a fine wine, and where you can hear the crunchy leaves underfoot.



Marian Platt can be reached at 683-4691 or

mlplatt@olypen.com.