Multi-Decker Wraps, Pinwheel,
Category: Baked Sandwich
Domino or Checkered (Types) Baked Ham and Cheese Sliders
Servings:
Garnishing, Spreading, Layering, Piping, Portioning 24
, Molding, Cutting (Techniques) Ingredients
Category: Regular Sandwich ¾ cup melted butter
1 ½ tablespoons Dijon mustard
Caprese Salad Sub Sandwich 1 ½ teaspoons Worcestershire sa uce
1 ½ tablespoons poppy seeds
Yield: 4
1 tablespoon dried minced onion
Ingredients 24 mini sandwich rolls
1 pound thinly sliced cooked deli ham.
12 ounces fresh mozzarella cheese 1 pound thinly sliced Swiss cheese.
Kosher salt and freshly ground black pepper.
2 large ripe tomatoes (about 1 pound) Step 1. Gather all ingredients.
8 slices good sourdough bread Step 2. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
1 clove garlic Step 3. Mix butter, Dijon mustard, Worcestershire sauce, poppy seeds,
1 tablespoon extra-virgin olive oil and dried onion in a bowl.
A handful of fresh basil leaves
1/4 pound thinly sliced deli HAM
1/4 pound thinly sliced SALAMI
Step 4. Separate the tops from the bottoms of the rolls; arrange the bottom pieces in
Procedure a layer in the prepared baking dish. Layer about 1/2 of the ham onto the rolls. add a
1. Heat a stovetop grill pan or a broiler to high heat. layer of Swiss cheese and top with remaining ham slices.
2. Slice the cheese about 1/4 inch thick and season with salt and pepper.
Core the tomatoes, slice crosswise the same thickness as the cheese and season
with
salt and pepper. Step 5. Place the tops of the rolls onto the sandwiches. Pour mustard mixture
evenly over the rolls
3. Grill or broil the slices of bread, turning as needed, until evenly toasted, about 1
minute. Lightly smash the garlic. Rub 1 side of each slice of bread with the garlic
and drizzle with the olive oil. Roughly tear the basil leaves. Layer the mozzarella,
basil, tomatoes ham and salami on 4 slices of bread and top with the remaining
bread. Step 6. Bake in the preheated oven until the rolls are lightly browned and the cheese
has melted, about 20 minutes. Slice into individual rolls through the ham and cheese
Substitute: layers to serve.
* Mozarella - Provolone, Gouda, CHEDDAR, Edam, or Fontina
*Sourdough bread – Sliced Bread
SOURDOUGH BREAD is made from flour, water and salt fermented using lactic acid
bacteria and wild yeast. Substitute
*Fresh Basil - SPINACH, mint, oregano, PARSLEY, cilantro, arugula, CELERY LEAF, Poppy Seeds – SESAME SEEDS
lemon balm and tarrago
Category: Fried Sandwich
Category: Grilled Sandwich
Monte Cristo Sandwich
Servings:1
Grilled Cheese Sandwich
Ingredients
Servings:
2
2 slices bread
1 teaspoon mayonnaise
Ingredients 1 teaspoon prepared mustard
4 slices white bread 2 slices cooked ham.
3 tablespoons butter, divided. 2 slices cooked turkey meat.
2 slices Cheddar cheese 1 slice Swiss cheese
1 egg
Procedure ½ cup milk
1. Preheat a nonstick skillet over medium heat. Generously butter Procedure
one side of a slice of bread. Place bread butter-side down in the hot skillet. 1. Spread mayonnaise on one side of one bread slice. Spread mustard on
add 1 slice of cheese. Butter a second slice of bread on one side and place one side of remaining bread slice and top with alternate slices of ham,
butter-side up on top of cheese. turkey, and Swiss cheese. Close sandwich with remaining bread slice,
mayonnaise-side down.
2. Cook until lightly browned on one side; flip over and continue 2. Beat egg and milk in a shallow bowl until well combined.
cooking until cheese is melted. Repeat with remaining 2 slices of bread, Lightly grease a small skillet over medium heat.
butter, and slice of cheese. 3. Dip sandwich into egg mixture to coat on both sides. Transfer sandwich to
the
hot skillet and cook until golden brown on both sides and cheese is melted.
Serve hot.
Substitute:
*Turkey meat – ROASTED CHICKEN
Category: Open Faced Sandwich Category: Specialty Sandwich
Shrimp Po Boy Sandwich
R o a s t e d To m a t o Ta r t i n e W i t h
SERVINGS: 4 servings
Ingredients
Homemade Ricotta
1-pound medium shrimp, shelled, deveined,
and tails removed
Ingredients 3/4 cup fine cornmeal
Thick sourdough slices – Ciabatta 3/4 cup all-purpose flour
Roasted tomatoes – Cherry 1 tablespoon Cajun seasoning
Fresh ricotta – 1 teaspoon salt
Soft boiled eggs – 2 eggs, beaten.
Fresh herbs - Fresh dill, basil or parsley Peanut oil for frying
1/2 head iceberg lettuce, shredded.
2 to 3 tomatoes, sliced about 1/4 inch thick.
Procedure 4 small French sandwich rolls (Hotdog Buns )
The magic behind this sourdough tartine recipe is in the layering Remoulade
process. 1/4 cup mustard, preferably Creole mustard
All the toppings are assembled in a specific order to. achieve the best bites: 1 1/4 cups mayonnaise
2 teaspoons prepared horseradish
1 teaspoon pickle juice or vinegar
Step 1: Prepare the toppings. Slow roast the tomatoes in the oven and 1 teaspoon hot sauce (such as Crystal or Tabasco)
make a batch of fresh homemade ricotta . Once they’re done, soft boil the 1 large clove garlic minced and smashed.
eggs. Slice thick slices off of your sourdough loaf and briefly toast each one 1 tablespoon sweet paprika
Set everything out so the tartine is easy to assemble. 1 to 2 teaspoons Cajun seasoning
Step 2 : Add the creamy spread. Spread an even layer of ricotta on Procedure:
each piece of toast. 1. Make the remoulade sauce:
Step 3 : Layer the soft components. Start with a few roasted tomatoes, If you are making your own remoulade, mix all the ingredients together in a bowl and
set aside for 30 minutes or so; you do not have to wait that long, but the sauce will be
then place a soft-boiled egg on top. better over time.
Step 4: Finish with flavor. Finish by sprinkling fresh dill, salt, and 2. Heat the oil in the pan:
pepper on top of the sourdough slices. Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the
pan over medium-high heat until a small amount of flour sizzles immediately when you
drop some in.
Substitute: 3. Dredge the shrimps :
Mix the cornmeal, flour, Cajun seasoning, and salt in a large bowl. Working with a few at
Ricotta – CREAM CHEESE, GREEK YOGURT, SOUR CREAM a time, dredge The shrimp in the egg, then in the cornmeal-flour mixture .
4. Fry the shrimp:
Shake off any excess breading and fry the shrimp until golden on both sides, about 2
minutes total. Set the fried shrimp aside on paper towels to drain.
5. Assemble the sandwiches:
To assemble the sandwiches, slice the sandwich loaves all the way through and
smear remoulade. on both the top and bottom.
-Lay down a layer of shredded lettuce on the bottom of the sandwich,
then arrange the shrimp on top .
Lay 3-4 slices of tomato on the shrimp and press the top of the bread
down on the bottom, compressing the sandwich, a little .
Substitute:
Cornmeal – WHEAT FLOUR Cajun seasoning -1 tablespoon of CHILI POWDER, 1
teaspoon of DRIED THYME and 1/4- 1/2 teaspoon of
CAYENNE PEPPER.
Mustard – mix a spoonful of MAYONNAISE with a teaspoon of HONEY, a pinch of
GARLIC POWDER,
a pinch of CAYENNE PEPPER (or wasabi for a more mustardy flavor), and a teaspoon
of WHITE VINEGAR.
Horseradish – WASABI ROOT, powder, sauce
