Sandwiches are all about the bread. A sandwich is a good as the bread you put it
on. You can pick up beautiful artisan
breads now in almost any grocery store, even in little Maquoketa. After you have picked your bread, you need
to decide if you are going to grill it, toast it, or even to make the bread
yourself. How you serve it will
determine texture and extra flavor.
There are so many wonderful breads out there it is hard to
pick. Just a few choices in breads might
be:
Croissant
Multi grain
Soft rolls
Hard rolls
French bread or a baguette
Bagel
Country biscuit
Sour dough
Soda bread
Beer bread
Different seasoned breads like onion, cheese or herbs
Foot long subs
Bread machines are wonderful things. You can start it in the morning and come home
to warm bread hours later. The smell of
warm just baked bread is heavenly.
Don’t be afraid to make your own. It might be time consuming, but it is sure
worth everything you put into it. That
will be another chapter. I’ll give you
the few recipes I use for bread in another blog.
The best sandwiches I ever had… I remember two. One was years ago at a place called the
Unicorn in Clinton . It was an open faced sandwich on Brownsberry
Oatmeal bread. That started me on buying
Brownsberry bread. It had lots of sliced
roast beef piled high and sliced cucumbers on it with a dill mayo. I make it once in awhile, but it is not the
same. Guess that first time is always
special and it is hard to duplicate.
The second one was a lobster sandwich in San Diego .
It was served on a long hard roll and was not over dressed so you could
taste the lobster. I believe that
delicate meats should not have over powering flavors like peppers or onions on
them. I want to taste the lobster and I
did. The mayo was fresh homemade and out
of this world.
My favorite sandwich shows what a plain Jane I am. I used to work at a Maid Rite years ago and
would watch it get made up each morning but Duane Hayes would never share the
secret. After all these years I find out
it is simply a ½ side of beef ground so you are getting a types of cuts of meat
for flavor and the little something that he added was Worcestershire
sauce. There is no longer a Maid Rite
in Maquoketa so if I see one in Dubuque , Cedar Rapids or Davenport ,
I’ll often stop. I have to have mustard,
ketchup and pickle on mine. My mom loves
them too so we often go together which adds to the pleasure.
Chicken Sandwich
Roasted chicken with lots of flavor (I like to buy a
rotisserie chicken from the deli to save time, work and mess. They are usually well seasoned)
White crusty bread
Arugula, bib, or lettuce of your choice
Heirloom tomato from the garden if possible (It is not thick
skinned, was ripened on the vine and has more flavor)
Avocado
Mayo
Additional flavor can be added in the form of bacon and or golden
brown, caramelized onions. You can also
add a mild cheese like mild cheddar, Queso Fresco, brie or Colby.
Veggie Sandwich
Avocado
Tomato
Grilled Portabella Mushroom
Onion powder and garlic powder
Salt and pepper
Swiss Cheese
Kaiser Roll
Grill your portabella mushroom in butter with a little
garlic powder, onion powder, salt and pepper sprinkled on it. Grill on both sides and put a slice of Swiss
cheese on top to melt. Serve on a
grilled hard crusty Kaiser roll with mayo, an avocado and a tomato.
Grilled Ham and Cheese
Sandwich with Strawberry Jam
Here is an over the top grilled ham and cheese
sandwich. You can grill cheese with many
meats and have an over the top sandwich.
¼ inch thick slices of brioche bread (French sweet bread)
Strawberry jam or my tomato preserves (see tomato blog)
Slices of baked ham
Slices of Gruyère cheese
Softened unsalted butter
Heat a large griddle. Spread the brioche slices with the
jam. Top with the ham and Gruyère and close the sandwich. Lightly butter the
outside of the sandwiches and cook over moderate heat until toasted and the
cheese is melted, 2 minutes per side. Cut in half and serve right away. Want to have a sweet, sour and spicy
taste? Add a tad bit of red wine vinegar
and mustard to the strawberry jam for that sweet and sour taste.
Breakfast Sandwiches
You can put your entire breakfast into a sandwich. The question is do you put it on a bagel, a
croissant, a biscuit or grilled artisan bread. Always grill it if you can no matter what
bread you are picking. I love croissants
and like to put a sausage patty, scrabbled egg and cheese on it. You can use Canadian bacon or bacon to
substitute the sausage. Great way to
start a morning.
Meatball Sub
1
pound ground beef
3/4
cup bread crumbs
2
teaspoons dried Italian seasoning
2
cloves minced garlic
2
tablespoons chopped fresh parsley
2
tablespoons grated Parmesan cheese
1
beaten egg
1
French baguette
1
tablespoon extra-virgin olive oil
1/2
teaspoon garlic powder
Salt
to taste
Your
favor canned spaghetti sauce
Provolone
cheese or fresh mozzarella
Preheat the oven to 350 degrees F. In a medium bowl, mix by hand the ground
beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and
egg. Shape into 12 meatballs, and place in a baking dish.
Bake the meatballs for 20 minutes in the preheated oven, or
until cooked through. Cut the baguette
in half lengthwise, and remove some of the bread from the inside to make a well
for the meatballs. Brush with olive oil, and season with garlic powder, a
little Parmesan cheese and salt. Slip the baguette into the oven during the
last 5 minutes of the meatball's time, or until lightly toasted.
While the bread toasts, warm the spaghetti sauce in a
saucepan over medium heat. When the meatballs are done, use a slotted spoon to
transfer them to the sauce. Spoon the meatballs and sauce onto the baguette and
top with slices of provolone cheese or my preference mozzarella. Return to the
oven for 2 to 3 minutes to melt the cheese.
Barbeque Sandwich
1 small red onion
2 cups each of shredded green and red cabbage
¼ cup Mayo
1 bottle of your favorite barbeque sauce (I like Open Pit Hickory and add a little
honey or maple sugar to it to sweeten it.)
1 Tbsp. oil
Sliced beef brisket
1 can of beef broth
2 minced cloves garlic
Kaiser rolls split in half
Heat your oil in large skillet. Add meat; cook 5 min. or until browned on both sides, turning after 3 min. Transfer to 13 x 9 inch baking dish or crock pot. Chop onion; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
Bake for 2 ½ to 3 hours or until meat is done (meat thermometer at 160 degrees). Let stand, covered, 10 min. Shred meat with forks; place in large bowl. Add remaining barbecue sauce; toss to coat.
Pile meat on each Kaiser roll and top with coleslaw just before serving.
Ruben
Rye bread
Thousand Island dressing
Can of drained sauerkraut
Swiss cheese
Pastrami from the deli
Butter
Heat a large skillet over medium high heat.
Spread each slice of bread with Thousand Island dressing.
Top the bread slices with sauerkraut, cheese and pastrami. Place the remaining
bread slice on sandwich. Spread butter on the outsides of each sandwich.
Grill until browned and flip. Grill other side until heated through, the
bread is well toasted and cheese is melted.
You must serve this with a dill pickle.
It is a rule not to be broken….ever.
Pizza Burger
1 pound ground beef
1/4 pound pepperoni – chopped or ¼ Italian sausage (or both
and cut back on beef)
1/4 cup pizza sauce - extra to use as a condiment
1 clove minced garlic
1/4 cup minced onion
1 teaspoon Italian seasoning
Salt and pepper to taste
Mozzarella cheese or provolone cheese
Crusty rolls
In a mixing bowl, combine the ground beef, pepperoni (and or
sausage), pizza sauce, Italian seasoning, garlic and onions. Mix well to combine all of the
ingredients. Divide into four equal parts
and pat into burgers. Salt and pepper
each burger to taste.
Fry the burgers in a large skillet or they can easily be
grilled. Cook approximately 6 minutes on each side or until they reach the
desired doneness.
Place a slice of mozzarella or provolone cheese on each
right before they are finished cooking. Allow the cheese to completely melt
over the burger.
Variation: I have also taken fresh mozzarella and
put it inside the patty. I really like
it this way, but is takes more work. I
do not put the cheese on top then, but you could do mozzarella inside and a
provolone on top to really goose it up.
Grill buns. Spread a
tablespoon of pizza sauce on each grilled bun. Place a burger on top.
No matter what sandwich I pick, I want a big dill pickle on
the side to go with it. I will ask you
for yours if you don’t eat it. It is
simply a must to serve with most sandwiches in my mind. You can skip it on the breakfast
sandwich.
I can go on and on with recipes on sandwiches I love like
brats, poboys, sliders, egg salad, tuna salad, pork chop, or the Elvis grilled peanut butter and banana sandwich, but I need
to stop somewhere. You can add to this
list and share under comments if you have something you love. I’m always into sharing. I did not post any of the sandwiches that I
have already blogged like the BLT, my real hamburger, the tomato or cucumber
sandwich. You can look them up in my
blog under ham loaf, lettuce, or tomato.
Soup and sandwich…it’s what’s for lunch.
Be happy and may God bless you and yours.
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