10

HOT
AND
COLD
SANWICHES
RECIPES
COMPILED BY:
GIESEL ANNE YEBES
9-MANGGA
 TABLE OF CONTENTS
HOT SANDWICHES

WHAT IS A SANDWICH?
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or
between slices of bread, or more generally any dish wherein two or more pieces of bread serve
as a container or wrapper for another food type.The sandwich began as a portable finger
food in the Western world, though over time it has become prevalent worldwide.
Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as
part of a packed lunch. The bread can be either plain, or coated with condiments such
as mayonnaise or mustard, to enhance its flavour and texture. As well as being homemade,
sandwiches are also widely sold in restaurants and can be served hot or cold.There are both
savoury sandwiches, such as deli meat sandwiches, and sweet sandwiches, such as a peanut
butter and jelly sandwich
Grilled Cheese and
Pepperoni Sandwich
INGREDIENTS

 6 tablespoons butter, softened,

divided
 3 tablespoons mayonnaise
 3 tablespoons finely shredded
Manchego or Parmesan cheese
 1/8 teaspoon onion powder


8 slices sourdough bread
4 ounces Brie cheese, rind removed
Directions
and sliced
 1/2 cup shredded sharp white  Spread 3 tablespoons butter on
cheddar cheese one side of each slice of bread.
 1/2 cup shredded Monterey Jack Place bread, butter side down, in a
cheese large skillet or electric griddle over
 1/2 cup shredded Gruyere cheese medium-low heat until golden
 24 slices slices pepperoni brown, 2-3 minutes; remove. In a
small bowl, combine cheddar,
Monterey Jack and Gruyere. In
another bowl, mix together
remaining 3 tablespoons butter,
mayonnaise, Manchego cheese
and onion powder.

 To assemble sandwiches, top

toasted side of 4 bread slices with
pepperoni; add sliced brie. Sprinkle
cheddar cheese mixture evenly
HOT PASTRAMI over brie. Top with remaining
bread slices, toasted side facing
SANDWICH inwards. Spread the butter-
mayonnaise mixture on the
outsides of each sandwich. Place
INGREDIENTS in same skillet and cook until
golden brown and cheese is
8 slices rye bread melted, 5-6 minutes on each side.
Spicy brown mustard Serve immediately.
24 ounces of deli-sliced pastrami
8 slices muenster cheese

DIRECTIONS
1. Place bread on baking sheet
 2. Broil 6-7 inch from  Top with chicken, another bread slice,
pre-heated broiler until bread is sliced tomatoes and bacon
lightly toasted on top side  Season sandwiches with salt and
3. Spread mustard on toasted pepper.
side  Top sandwiches with remaining bread
4. Divide all pastrami along all slices. Cut sandwiches into quarters.
bread slices  Insert toothpicks into
sandwiches. Serve.
5. Top with cheese
6. Broil until the cheese melts
7. Closed all sandwiches
8. Cut into halves

Panini
with
Turkey
and
Cobb Sandwiches
Cheese
Ingredients
 1 cup mayonnaise Ingredients
 1 tablespoon fresh parsley, minced  2 slices Italian bread
 2 teaspoons green onion, minced  1/4 cup baby spinach leaves
 2 teaspoons sweet pickle, minced  3 roasted red pepper strips
 4 teaspoons vinegar  1 Tbsp. olive oil
 6 slices bread, toasted  1 tsp. KRAFT Mayo with Olive Oil
 8 slices cooked chicken, thinly sliced Reduced Fat Mayonnaise
 6 slices tomato, thinly sliced  4 slices OSCAR MAYER Deli Fresh
 6 slices cooked bacon Oven Roasted Turkey Breast
 Salt and pepper to taste  1 KRAFT Big Slice Colby Jack
Cheese Slice
DIRECTIONS
DIRECTIONS
 Add the mayonnaise, parsley, green  Heat panini grill.
onion, sweet pickle and vinegar to a  Spread 1 bread slice with mayo. Fill both
small bowl. Mix to combine. Chill.
bread slices with all remaining ingredients
 Spread mayonnaise mixture on slice of
except oil
toast
 Brush outside of sandwich with oil
Grill 2 to 3 min. or until sandwich is golden Cuban Sandwiches
brown and cheese is melted.
Recipe
Ingredients

 2 (8- to 10-inch) sections Cuban bread, split

open horizontally (see note)
 4 tablespoons (60ml) yellow mustard
 6 ounces (170g) sliced Swiss cheese
 6 ounces (170g) thinly sliced dill pickles
 8 ounces (220g) sliced honey ham
 6 ounces (170g) leftover Cuban-style roast pork
 4 ounces (115g) sliced Genoa salami (optional;
see note)
 2 tablespoons (25g) butter

DIRECTIONS
OPEN-FACED HOT
1. Preheat a panini press or a large cast iron skillet
TURKEY SANDWICH or griddle over medium heat. Lay bread, open
side up, on a work surface and spread the bottom
Ingredients and top halves with mustard. Layer bottom and
top halves with Swiss cheese. Working only on
bottom halves, layer on all of the pickles, ham,
 1 container (12 ounces) McCormick®
roast pork, and salami (if using). Close
Simply Better Turkey Gravy
sandwiches, pressing gently.
 8 slices cooked turkey
 1 loaf baguette bread, (12 inches long) 2. Butter top and bottom of panini press and press
 1 cup fresh spinach leaves sandwiches with moderate pressure until crisp
 1 cup prepared stuffing, warmed on both sides, about 8 minutes. If using a cast
 1/2 cup cranberry sauce iron skillet or griddle, melt half of butter in pan
and add sandwiches. Use a second pan to press
on them as the first side crisps. When crisp, flip
DIRECTIONS sandwiches, add remaining butter, swirl to coat,
 Cook gravy and turkey slices in large and continue cooking while pressing until crisp
skillet on medium-high heat until heated on both sides, about 10 minutes total. Slice
through.
 Cut baguette in half lengthwise, then cut
each piece in half. Place bread, cut-side up,
onto 4 serving plates.
 Top bread evenly with spinach, turkey,
stuffing, any remaining gravy and
cranberry sauce.
sandwiches in half diagonally and serve Ingredients
immediately.

Hot Roast Beef

Sandwiches
Ingredients
1/4 cup mayonnaise
1/4 cup spicy mustard
3 to 4 tablespoons poppy seeds
3 tablespoons grated onion
1 tablespoon horseradish mayonnaise 2-1/2 cups shredded cooked chicken
Dash of Worcestershire 2/3 cup salsa
12 soft hamburger buns, sliced in half 1/3 cup sliced green onions
1 pound thinly shaved roast beef 3/4 to 1 teaspoon ground cumin
8 ounces sliced provolone 1/2 teaspoon salt
8 ounces American cheese 1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
DIRECTIONS 2 cups shredded Monterey Jack cheese
1. Preheat the oven to 350 degrees F.
Sour cream and guacamole
2. Mix together the mayo, mustard, poppy seeds,
grated onion, horseradish mayo and
Worcestershire. Taste the dressing and adjust DIRECTIONS
the ingredients however you wish. 1. In a large skillet, combine the first six
3. To assemble, spread the dressing on the top ingredients. Cook, uncovered, over medium
and bottom buns. On the bottom bun, lay on heat for 10 minutes or until heated through,
some provolone, roast beef and American stirring occasionally.
cheese, and place the top bun on top. Repeat 2. Brush one side of tortillas with butter; place
with the next sandwich. buttered side down on a lightly greased baking
4. Wrap each sandwich in a foil square, and either sheet. Spoon 1/3 cup chicken mixture over
bake right away or keep in the fridge. To bake half of each tortilla; sprinkle with 1/3 cup
right away, put them on a baking sheet in the cheese.
oven until the buns are slightly crusty and the 3. Fold plain side of tortilla over cheese. Bake at
cheese is melted, 15 to 20 minutes. Great for a 375° for 9-11 minutes or until crisp and golden
crowd!

Chicken Quesadillas

brown. Cut into wedges; serve with sour

cream and guacamole.
Deep-Fried
Cheeseburgers
 Ingredients with Creamy Vodka


2 hamburger buns
100 grams steak
Sauce
 100 grams ground beef
 Salt Ingredients
 Pepper  1egg
 4 slices cheese  6tablespoons seasoned bread crumbs
 Batter:  1 1/2pounds small skinless, boneless chicken
breast halves(6 breast halves)
 5 tablespoons tempura batter
 1/4cup canola oil
 5 tablespoons water  1/4teaspoon kosher salt
 Panko bread crumbs  1jar (24 ounces) Prego® Creamy Vodka Italian
 Other ingredients: Sauce
 Cooking oil  6slices mozzarella cheeseor Provolone cheese
 Ketchup  3Ecce Panis Ciabatta Rolls, cut in half and toasted
 Mustard  1/4cup fresh basil leaves, cut into thin strips
 Chopped parsley
DIRECTIONS
DIRECTIONS 1. Beat the egg in a shallow bowl. Place the
1. Finely chop the steak meat and combine with bread crumbs on a dish.Dip the chicken in the
ground beef, salt and pepper. egg.
2. Coat the chicken with the bread crumbs.
2. Cook the burger patties on medium heat until
3. Heat half the oil in a 12-inch skillet over
desired doneness. medium-high heat.
3. Make a double cheeseburger by stacking the 4. Add half the chicken and cook for 5 minutes
components together. or until browned on both sides and cooked
4. Mix tempura batter with water. through. Remove the chicken from the skillet
5. Carefully dip the burger into the tempura and drain on paper towels. Repeat with the
batter. Coat completely with the panko bread remaining oil and chicken. Season the chicken
crumbs. with the salt.
5. Heat the sauce in the skillet over medium heat
6. Deep-fry in hot oil at 170 degrees C until
until hot and bubbling, stirring
crispy and golden brown. occasionally. Return the chicken to the
7. Serve with your favorite condiments. skillet. Top the chicken with the
cheese. Cover and cook until the cheese is
melted.Divide the chicken among the roll
halves and top each with about 1
tablespoon sauce.
6. Sprinkle with the basil. Serve the remaining
sauce on the side for dipping.

Open Faced Chicken

Parmesan Sandwiches
 2. Top with the other slice. Enjoy the
sandwich with a tall glass of ice-cold
fruit juice or shake.

Triple-decker steak
sandwich
Ingredients
 2 x 200 - 250g/8oz-9oz pieces trimmed skirt of
beef
Hearty Cold Cut  4 garlic cloves, smashed and peeled small
bunch thyme
Sandwich Recipe 

6 tbsp olive oil
1 oblong loaf sourdough bread
 1 beefsteak tomato, sliced
Ingredients  6 long leaves Cos lettuce
 Mayonnaise  For the sauce
 batard bread, slicedblack  50g cocktail gherkin, finely chopped
 pepperlettuce leaves,washed and  1 heaped tbsp capers, finely chopped
 1 bunch flat-leaf parsley, leaves finely
dried
chopped
 cold cutscheese, sliced  7 tbsp good-quality mayonnaise
 large tomatoes, sliced  splash Worcestershire sauce
 pickles, sliced  4 shakes Tabasco sauce
 1 small red onion, finely chopped

DIRECTIONS
DIRECTIONS
1. Spread mayonnaise on two bread
slices. Sprinkle one slice with 1. Up to 2 days before, place the meat in a dish
pepper; place lettuce, cold cuts, with the garlic, thyme, 4 tbsp of the olive oil
and some freshly ground pepper. Cover and
cheese, tomatoes, and pickles.
chill until needed. To make the sauce, tip the
gherkins, capers, red onion and parsley into a
bowl. Add ayonnaise to just bind the
 ingredients. Season to taste with
Worcestershire sauce and Tabasco. Set aside.
Ingredients
2. Heat a pan until very hot and starting to  1/2 cup mayonnaise
smoke. Remove the meat from the marinade  2 tablespoons cherry preserves
and sear the meat in the pan for about 20 mins  4 teaspoons prepared horseradish
until it’s really browned and cooked to  8 slices whole wheat bread
medium-rare. If the pan isn’t big enough, you  3/4 pound sliced deli roast beef
may need to do one piece at a time. Set the  4 lettuce leaves
meat aside to rest.  1 large tomato, thinly sliced
3. Trim the loaf to a rough rectangle that will fit  Dash each salt and pepper
both steaks side-by-side, then cut the loaf
lengthways into three.
4. Give the pan a wipe with kitchen paper, then DIRECTIONS
place back onto a low-ish heat with the rest of
the olive oil. Fry each slice of bread on both
sides until crisp and browned, adding a drop 1. In a small bowl, combine the mayonnaise,
more oil to the pan if necessary. preserves and horseradish. Spread 1
5. When ready to assemble the sandwich, carve tablespoon over each of four bread slices.
the steak into thin slices. Starting with the Layer with roast beef, lettuce and tomato;
bottom of the loaf, build up with half the sprinkle with salt and pepper. Spread
lettuce leaves, then a generous spreading of remaining mayonnaise mixture over
the sauce, half the tomato, then a layer of remaining bread; place over top
sliced steak. Top with the middle piece of
bread and repeat the layers, finishing with the

6.
top of the loaf.
Press down lightly on the sandwich and secure
Hawaiian Ham
four times along the loaf with long wooden
skewers. Using a very sharp bread knife,
Sandwiches
carefully cut between the skewers to give you
4 tall sandwiches. Serve the sandwiches with
chips and any remaining sauce in a side dish.

Ingredients
Deli Beef Sandwiches
with Horseradish  4 slices Pepperidge Farm® Whole Grain 100%
Whole Wheat Bread
Mayonnaise 

¼ cup shredded reduced fat Colby cheese
2 leaves romaine lettuce
 4 reduced sodium deli ham
 2 thin slices fresh pineapple or drained canned DIRECTIONS
pineapple
1. Spread 4 slices white bread with butter.
 2 slices red onion
2. Top with ham and alfalfa sprouts.
 ½ teaspoon yellow mustard
3. Spread 4 slices wholemeal bread with butter.
Place over alfalfa, buttered side down.
DIRECTIONS 4. Top with cheese and carrot. Spread remaining
1. Toast the bread slices. Top each hot bread 4 slices white bread with butter.
slice with 1 tablespoon cheese. 5. Place over carrot, buttered side down Using a
2. Divide the lettuce, ham, pineapple and onion large, serrated knife, cut each sandwich into
between 2 bread slices. Top each with 1/4 quarters diagonally. Serve.
teaspoon mustard and the remaining bread
slices.

Turkey Bacon Ranch

Wraps
Ingredients
Ham and cheese decker

sandwich 
tortillas
ranch dressing
 deli sliced turkey meat

Ingredients 
sliced cheddar cheese
bacon
 8 slices white bread  shredded lettuce
 2 tablespoons butter or margarine,
softened
 60g shaved ham
DIRECTIONS
 2/3 cup alfalfa sprouts 1. Lay one tortilla out.
 4 slices wholemeal bread 2. Spread 1 TBS of ranch dressing down the
 4 slices tasty cheese middle of your tortilla.
 1 carrot, peeled, grated 3. Lay about 4-6 slices of turkey meat on top of
your tortilla.
4. Spread 1 or 2 slices of cheddar cheese down 3. Top with lettuce and about 6-8 pieces of
the middle of your tortilla. salami, or to taste, now slap ’em together and
5. Break 1 1/2 to 2 pieces of bacon up and put on enjoy
your tortilla.
6. Put about 1/3 -1/2 cup shredded lettuce over
everything.
7. Roll your tortilla up.
8. Repeat with additional ingredients, 1 wrap per
person.
9. Enjoy (or slice in half and enjoy)

Beef Sausage, Tomato

And Cheese Sandwich
Ingredients
Salami Cream Cheese
Sandwich  2 teaspoons olive oil
Ingredients  4 thick lean beef sausages
 8 slices white bread
 8 oz cream cheese, cold or room temp
 1/4 cup tomato sauce
 1/4 cup finely chopped green onion (fresh or
 1 1/2 cups shredded iceberg lettuce
frozen)
 1/4 cup finely chopped dill (fresh or frozen)  4 slices reduced-fat sliced tasty cheese
 1 garlic clove, pressed
 8 slices of sandwich bread (we used DIRECTIONS
sourdough)
 8-10 oz genoa salami
 4 large leaves of green lettuce
DIRECTIONS 1. Heat oil in a medium frying pan over medium-
1. In a small bowl, combine 8 oz cream cheese,
1/4 cup green onions, 1/4 cup dill, and press in high heat. Add sausages. Cook, turning, for 6
1 garlic clove. Mash herbs into the cream to 8 minutes or until browned and cooked
cheese until incorporated (P.S. This spread
keeps well in the fridge for 3-5 days!) through. Set aside to cool. Thinly slice.
2. Spread about 1-2 Tbsp of the cream cheese
mixture on one side of each bread slice
2. Place 4 pieces of bread on a flat surface.
Spread with sauce. Top with lettuce, cheese
 followed b y the to mato slices, roast
and sausage. Sandwich with remaining bread. chicken , pepperoncin i, and arugu la .
Cut each sandwich in half. Serve 3. Carefu lly, bu t qu ick ly, flip the top
half of b read o ver onto the
sandwich, trying no t to spill too
mu ch o f th e tapenade o ff. T igh tly

wrap the sand wich in p lastic wrap.

4. P lace a cast iron sk illet, or an othe r
equally heavy ob ject, o nto the
sandwich and let th e sandwich re st
for at least 1 hou r. If you have the
time, let the sandwich rest under the
heavy ob ject o vernig ht in the fridge
for b est flavo r.

French Sandwich
Ingredients


8 oz loaf o f c iaba tta
1/4 cup olive tap enade
SALMON


1 oz goa t che ese cru mb led
1/2 a large to ma to slice d th inly SANDWICHES
 1 cup sh redded roa st ch icken
 1/4 cup slic ed pepp ero ncin i
 2 oz arugula
DIRECTIONS Ingredients
 250 G / 8.8 Oz Hot Smoked Salmon
(Boneless)
1. Make a ho rizontal cut through the  100 G / 3.5 Oz Creme Fraiche
ciab iatta loa f to split it in to 2  2 Tbsp Lemon Juice
halves. Sp read the o live tape nade  Black Pepper
over ea ch ha lf of b read .  2 Tbsp Chives (Chopped)
2. Drop the cru mbled goa t cheese o ver  A Handful Of Rocket Salad
the bo tto m h alf of th e bread,  8 Slices Of Whole Wheat Bread
 DIRECTIONS

1. Prepare salmon paste by mixing together the

salmon, creme fraiche and lemon juice.
Season with black pepper and a pinch of salt
if your salmon is not already salted.
2. Add chopped chives.
3. Fill your sandwiches by adding some salmon
paste on four slices of bread. Add rocket
salad and cover with the remaining slices of
bread. Cut into half.