LITTLE ROCK, Ark. — How about trying something a little different for dinner tonight or at your next party? 

Debbie Arnold with Dining with Debbie is here with some delicious recipes for dinner or your bowl-watch party! 

 If you’re looking for something different to serve at your bowl-watch parties, make them a Sandwich in the Round. Serve it alongside a simple side such as this Butter Lettuce Salad with Lemon-Shallot Vinaigrette.

Sandwich in the Round 

Serves 8

Note: This is a very flexible sandwich. The ingredients listed are for one that lends itself to a Reuben. Vary the meats and cheeses to suit your tastes. 

Ingredients

  • 2 8-ounce cans crescent dinner rolls
  • 8-10 ounces shaved pastrami or corned beef
  • 4-5 slices Swiss, provolone or mozzarella cheese
  • 1 8-ounce can sauerkraut, drained and squeezed dry
  • 1/2 to 1 teaspoon caraway seed
  • 1/2 teaspoon sesame seeds

Garnish: mustard in your favorite flavor

Directions

  • Preheat oven to 400 degrees.
  • Separate 1 can of crescent rolls into 4 rectangles. Place in an ungreased 12-inch pizza pan, pressing over the bottom and 1/2-inch up sides to form the crust.
  • Press perforations together.
  • Layer meat, cheese, and sauerkraut over dough. Sprinkle with caraway seed.
  • Separate another can of crescent rolls into 8 triangles.
  • Arrange triangles in a spoke fashion overfilling with points toward the center.
  • Lightly seal outer edges of triangles to bottom crust.
  • Sprinkle with sesame seed.
  • Bake 15 to 20 minutes or until golden brown and heated through.
  • Allow to rest 5 minutes before serving, Serve with mustard of your choice, if desired.

Butter Lettuce Salad with Lemon Shallot Vinaigrette

Ingredients

  • 3-4 heads butter lettuce
  • 1 bunch fresh chives snipped (about 1/4 to 1/2 cup)
  • 2 sliced avocados
  • 1/4 to 1/2 cup blueberries
  • Glazed pecans or walnuts, optional

Lemon Shallot Vinaigrette

  • 3 Tablespoons fresh lemon juice
  • 3 Tablespoons red wine vinegar
  • 6 Tablespoons olive oil
  • 1 shallot finely minced
  • 2 cloves garlic finely minced
  • Kosher salt and freshly cracked black pepper to taste

Directions

  • Trim the butter lettuce leaves from the head. Rinse well and dry completely.
  • Gently toss the full leaves, avocado and snipped chives with the lemon shallot vinaigrette and serve on a large platter.
  • Garnish with blueberries and nuts, if using.


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