Saturday, 4 February 2012

Every Kind of Sandwich Imaginable

What does a bread baker need most in her life? Sandwich inspiration!
Okay, even if you don't bake bread - sandwiches are the best thing since.... I don't know what.

400 Best Sandwich Recipes gives you 400 kinds of happy, wrapped up in breadie goodness. What could be better than that?

The chapters include: 
Breakfast, Appetizers, Lunch Box, Classics, Grilled Cheese Sandwiches, Burgers, Wraps, International Sandwiches, Regional American Sandwiches, Light and Healthy Sandwiches, Condiments, and Desserts.

That's a whole lot of sandwich love right there. And speaking of sandwich love - here is what we whipped up this week, and what you can try at home.

Happy sandwiching!

Huevos Rancheros Wraps
Huevos Rancheros Wraps
Serves 4

The first time I ever had huevos rancheros was in Boulder, Colorado, when I was in college. I ate them every Saturday morning while I was living there. I love making these still today.

4    large eggs    4
1⁄4 tsp    salt    1 mL
1⁄4 tsp    freshly ground black pepper    1 mL
1 tbsp    butter or margarine    15 mL
1    can (14 to 19 oz/398 to     1
    540 mL) black beans,
    rinsed and drained
1    small tomato, sliced    1
1⁄3 cup    sliced black olives    75 mL
2 tbsp    chopped red onion    30 mL
1 cup    salsa or Pico de Gallo     250 mL
    (page 328) or store-bought
4    8-inch (20 cm) flour tortillas,     4
    warmed (see Tip, page 23)
1 cup    shredded Cheddar cheese    250 mL
2    avocados, thinly sliced    2
2 tbsp    chopped fresh cilantro    30 mL
    (see Tip)

1.    In a bowl, whisk together eggs, salt and pepper.
2.    In a medium skillet, melt butter over medium heat. Sauté eggs for 3 to 4 minutes or until scrambled. Set aside.
3.    In a large nonstick skillet over low heat, combine beans, tomato, olives and red onion. Stir in salsa and sauté for 5 to 10 minutes or until heated and slightly thickened.
4.    Place tortillas on a work surface. Divide egg mixture equally in center of each tortilla. Arrange cheese, avocados and cilantro equally over top. Fold both ends over filling then roll up tortilla. Serve immediately.
Tips: Cilantro, also called Chinese parsley or coriander in its dried form, has a pungent flavor and fragrance and is used in many cuisines. Choose bunches with leaves that are bright and vibrant with no sign of wilting.
Don't forget to drain and rinse canned beans to get rid of excess salt.

Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.

Greek Pita - yes, it should be in a pocket but I accidentally bought Lebanese pitas. ☺
Greek Pita Pocket
Serves 4

This Greek-style sandwich is a delicious combination and is so easy to make. We love making these on busy weeknights.

1 cup    plain nonfat yogurt    250 mL
2 tbsp    freshly squeezed lemon     40 mL
+ 2 tsp    juice
1 tbsp    chopped fresh dill     15 mL
    (see Tips)
1⁄2 tsp    lemon pepper, divided    2 mL
12 oz    lean ground beef    375 g
1⁄2 cup    diced onion    125 mL
2    cloves garlic, minced    2
1 cup    quartered cherry tomatoes    250 mL
1 tsp    Greek seasoning     5 mL
    (see Tips, right)
4    6- to 8-inch (15 to 20 cm)     4
    pitas with pockets
11⁄2 cups    chopped romaine lettuce    375 mL
4 tsp    reduced-fat crumbled     20 mL
    feta cheese

1.    In a small bowl, combine yogurt, 2 tbsp (30 mL) of the lemon juice, dill and 1⁄4 tsp (1 mL) of the lemon pepper. Set aside.
2.    In a large nonstick skillet over medium_high heat, sauté beef, onion and garlic, breaking up meat with a spoon until beef crumbles, for 5 minutes or until beef is no longer pink and onion is tender. Stir in tomatoes, Greek seasoning, remaining 2 tsp (10 mL) of lemon juice and remaining 1⁄4 tsp (1 mL) of lemon pepper. Cook for 5 minutes or until heated through.
3.    Place pitas on a work surface. Spread yogurt sauce equally in each pita. Place lettuce, beef mixture and feta cheese equally in each pita.

Tips: Fresh dill can be kept for only about 2 days. It's wonderful in chicken salad, with seafood and as a garnish to many dishes.
To make your own Greek seasoning: In a small bowl, combine 1⁄4 tsp (1 mL) each dried oregano, dried parsley, dried garlic powder and salt.

Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.

Classic Club Sandwich
Classic Club Sandwich
Serves 4

My favorite club sandwich is at the Pine Tree Country Club in Birmingham, Alabama, where I live. They have been making it the same way since I was a child.

12    slices white bread (1⁄2-inch/     12
    1 cm thick slices), toasted
1⁄2 cup    Homemade Mayonnaise     125 mL
    (page 321) or store-bought
8 oz    sliced turkey    250 g
2    small tomatoes, sliced    2
8    slices Swiss cheese    8
8    slices bacon, cooked     8
4    lettuce leaves    4

Tip: Deli or roasted turkey can be stored in the refrigerator for up to 4 days.

1.    Place bread slices on a work surface. Spread mayonnaise on one side of 8 bread slices. Arrange turkey, tomato and Swiss cheese over mayonnaise on each slice. Stack 2 slices together, keeping toppings up, then place 2 slices of bacon and the lettuce on top of cheese. Cover with remaining top halves and press together gently. Slice into quarters. Secure with toothpicks to hold the stacks together.

Updated Club Sandwich: Use 1⁄2 cup (125 mL) aïoli instead of mayonnaise. Substitute 4 watercress leaves for each lettuce leaf, 8 slices applewood smoked bacon, for bacon, 8 oz (250 g) peppered turkey for turkey and 8 slices pepper Jack cheese for Swiss.

Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.

Classic Club Sandwich