Sandwiches sweet and savoury

I love these delightful sandwich recipes from cooking class.

Chocolate, Cherries and Orange Liquor

2 tablespoons orange liquer

20 cherries or 10 strawberries, halved

Chocolate spread

4 slices challah

Drizzle the orange liquer over the cherries and marinate for several minutes. Generously spread the chocolate over the challah slices and top with the soaked cherries.

Peanut Butter, Apricot and Walnuts

4 sliced apricots or dates

2 tablespoons golden raisins

2 tablespoons chopped walnuts

1/4 cup peanut butter (chunky or smooth)

1/4 cup honey

4 slices raisin-walnut bread

Chop the apricots and raisins, add the walnuts, peanut butter and honey and mix well. Spread over 2 slices of the bread and cover with the remaining slices.

Ricotta and Brandied Raisins

1 cup raisins

1 cup brandy or cognac

2 tablespoons sugar

1 tsp grated lemon peel

1 tsp vanilla extract

2/3 cup ricotta cheese

4 tablespoons butter, softened

Confectioners' sugar

4 slices challah or toast

Shrimp, Asparagus and Herb Mayonnaise

1/4 cup mayonnaise

1 tsp dijon mustard

1 tsp lemon juice

1 clove garlic, minced

2 tablespoons minced mixed herb mixture (chives, parsley and basil)

Salt

Freshly ground black pepper

Combine the mayonnaise, mustard, lemon juice, garlic and herbs in a bowl. Season with salt and pepper to taste and mix well. Spread w bread slices with half the mayonnaise mixture. Place the shrimp and asparagus spears on top. Dollop on the remaining mayonnaise and cover with the other 2 bread slices.

Spicy Shrimp and Cucumber

Shrimp Marinade

1/4 cup olive oil

1 tsp minced fresh ginger

2 cloves garlic, minced

1 red chile pepper, minced

2 dhallots, chopped

2 tablespoons minced cilantro

1 tsp grated lemon peel

Salt

Freshly ground black pepper

1 cucumber, halved lengthwise and cut into 4-inch strips

4 slices peasant bread

Combine all the marinade ingredients in a bowl. Add teh shrimp, make sure that they are well coated, and marinate for 30 minutes.

In another bowl, mix the olive oil, lemon juice and salt and pepper to taste and add the cucumber and scallion. Let them absorb the liquid.

Heat a barbeque grill or grill pan and cook teh shrimp on for 2 minutes on each side. Place the cucumber and scallion slices on 2 pieces of bread. Add the marinated shrimp and cover with the remaining bread.