I decided to add this section because i think sandwiches are highly under-rated. In our house, we have sort of a pattern – every Thursday is a soup and sandwich dinner. Of course – the soups are homemade and recipes for the most popular ones are coming soon! And the sandwiches! They are always creative, never just 2 slices of white bread with a piece of meat or something in between. And you can do this too – believe it not, some things can be prepared well ahead of time, even frozen! I have a good number of Ziploc bags in my freezer with soups and sandwich goodies – I am going to put a few special sandwich suggestions here and I am looking forward hearing back from you with your creative suggestions and comments!
- Spread 2 slices of break (1 white and 1 brown) with butter, cream cheese or jam. Press together. Spread top side.
- Place another slice (either white or brown) on top so that the two outside slices are the same colour; press together to form 3 slices.
- Wrap in foil or waxed paper; chill for 1 hour or more.
- Just before serving, trim off crusts using a sharp knife. Cut into 1/2″ slices. If desired, cut each slice into halves, thirds or triangles.
Kids love these and will eat them without objections!
- Trim cust off bread slices.
- Roll slices with rolling pin (if you don’t have one, use wine bottle)
- Cover slice with butter, cream cheese or desired filling.
- Place red or green cherries, gherkins, pitted dates, stuffed olives, vienna or cocktail franks at one end.
- Roll up carefully and wrap in foil or waxed paper; twist ends to seal.
- Chill for 1 hour or more.
- Just before serving, cut into thin slices.
Make same as Pinwheel sandwiches, but place cooked asparagus spears or stuffed celery at one end. Wrap and chill. Do not cut to serve.
Toasted Rolled Sandwiches:
Fasten Rolled sandwiches with a toothpick. Toast in hot oven (450F) for 5-7 minutes. Remove toothpicks and serve hot.
- Allow 3 slices of buttered toast for each sandwich
- Arrange lettuce, crisp bacon, sliced tomato and mayonnaise on first slice; cover with another slice of toast, butter side up.
- Arrange lettuce, sliced chicken and mayonnaise on second slice; cover with third slice of toast; butter side down.
- Serve warm.
Egg salad: Mix chopped, hard-boiled eggs with mayonnaise, salt and pepper to taste, chopped green onion (about 1 teaspoon per egg) and finely chopped cellery. You can also add a little mustard or horseradish to taste
Variations: You can also add crisp bacon bits, chopped parsley, chopped cooked chicken, tuna or salmon and chopped pickle.
Chicken salad: Season finelly chopped cooked chicken (great for leftover chicken meat from roast chicken dinner!), mix with mayonnaise or salad dressing to moisten, add finelly chopped celery, radish and green onion and mix well.
Following the pattern in the above directions, you can make almost unlimited number of salad sandwiches – chopped cold meats, salmon or tuna, crab, lobster ot shrimp….. get creative and remember – these are great for using up leftovers!
I sandwich loaf
1/2 cup of creamed butter
1 package (8 oz) of cream cheese
Thin cream or mayonnaise
Fillings as suggested
Select a small sandwich loaf or use 2/3 of large loaf; remove outside crusts with a very sharp knife. Cut loaf lengthwise into 4 slices, parallel with bottom of loaf. Spread bread with butter on both sides except bottom and top slices which are spread on one side. Spread bottom layer with desired filling; cover it with a slice of bread that has been buttered on both sides and spread with another filling. Repeat and place top slice, buttered side down, on top. Press down gently. Mix cream cheese to a smooth paste with a little thin cream or mayonnaise, spread over entire loaf. Chill for 1 hour or until needed. Just before serving, decorate top with bits of parsley or pimiento. Slice into 1 inch slices to serve.
Fillings: Select your favourite sandwich filling. The most popular are:
- Lettuce and tomato with mayonnaise
- Chopped or ground meat with pickle
- Egg salad
- Creamed or sliced cheese