Five Types of Sandwiches
Closed Sandwiches-
These types of sandwiches have two pieces of bread and what ever kind of filling you choose in between the bread. These types of sandwiches have two pieces of bread and what ever kind of filling you choose in between the bread.
Open-Face Sandwiches-
This type of sandwich has two pieces of bread plated side by side, the spread and the fillings are added to either the top or both pieces of the bread.
Triple Decker Sandwiches-
These sandwiches include three pieces of bread stacked with fillings between each layer.
Finger Sandwiches-
These fancy small sandwiches, are what you would usually see at family barbecues or any buffet with sandwiches. There closed sandwiches with the crusts removed and are often cut into various shapes.
Wraps-
These easy to eat sandwiches are made with soft, flat breads that are folded, or "wrapped", around the fillings. A wide variety of fillings can be used in these sandwiches.
Different Types of Breads:
Tortillas Recipe:
Serves 2 dozen
Ingredients:
- 4 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons lard
- 1 1/2 cups water
Directions:
- Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
- Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Fruit Bread Recipe:
Serves 1 8 and 1/2 by 4 and 1/2 inch loaf
Ingredients:
1. 3 cups all purpose flour
2. 2 teaspoons baking powder
3. 1 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1 cup white sugar
6. 1/2 cup vegetable oil
7. 2 eggs
8. 1 cup shredded apple
9. 3/4 cup chopped walnuts
10. 1/2 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 4 1/2 x 8 1/2 inch loaf pan.
- Mix flour, baking powder, soda, salt, sugar, oil, eggs, apple, walnuts, and vanilla only until dry ingredients are moistened.
- Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Focaccia Bread Recipe:
Recipe makes 1 Focaccia
Ingredients:
- 2 3/4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 tablespoon active dry yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 pinch ground black pepper
- 1 tablespoon vegetable oil
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon grated parmesan cheese
- 1 cup mozzarella
Directions:
- In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
- When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
- Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
Bagels Recipe
Makes 6 bagels
Ingredients:
- 1 1/4 cups water
- 4 1/2 cups bread flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon instant yeast
- 4 quarts water
- 1 cup honey (optional)
- 2 tablespoons poppy seeds (optional)
- 2 tablespoons sesame seeds (optional)
- 2 tablespoons dried onion flakes (optional)
- 1 tablespoon coarse salt (optional)
Directions:
- Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
- Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
- Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
- Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
- Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
- Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Pitas Recipe
Makes 8 pitas
Ingredients:
1 1/8 cups warm water (110 degrees F/45 degrees C)
2. 3 cups all purpose flour
3. 1 teaspoons salt
4. 1 tablespoon vegetable oil
5. 1 1/2 teaspoons white sugar
6. 1 1/2 teaspoons active dry yeast
Directions:
- Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
- Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
- Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Croissants Recipe
Makes 1 dozen
Ingredients:
- 1 1/4 teaspoons active dry yeast
- .3 tablespoons warm water (110 degrees F/45 degrees C) '
- 1 teaspoon white sugar
- 1 3/4 cups all purpose flour
- 2 teaspoons white sugar
- 1 1/2 teaspoons salt
- 2/3 cup warm milk
- 2 tablespoons vegetable oil
- 2/3 cups unsalted butter, chilled
- 1 egg
- 1 tablespoon water
Directions:
- Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
- Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
- Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
- To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
- Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
Round Loaves Recipe
Makes 32 servings
Ingredients:
- 4-1/2 cups all-purpose flour
- 1-1/2 cups whole wheat flour
- 2 packages (1/4 ounce each) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 3/4 cup shortening
- 1/2 cup honey
- 2 teaspoons salt
- 3 eggs
- 1 teaspoon butter, melted
Directions:
- In a large bowl, combine the flours; set aside. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, honey, salt and eggs. Beat in half of the flour mixture until smooth. Stir in enough remaining flour mixture to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into round loaves. Place each loaf on a greased baking sheet. Cover and let rise until doubled, about 35 minutes.
- With a sharp knife, make a deep X in top of each piece of dough. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks; brush with melted butter. Cool completely. Yield: 2 loaves.
Three Main Types of Spreads
Directions:
- Preheat oven to 350˚F. Peel the 10 onions and cut them into eighths, taking car to leave a piece of the root end on every wedge so that they don't fall apart. Cut the apple into similarly sized wedges. Toss the onions and apple in olive oil or bacon drippings, and arrange them in a single layer on a wire rack set in a sheet pan. Sprinkle with salt and then with sugar. Roast in the oven, turning the onion and apple wedges over once, until lightly browned and tender—about an hour or an hour and a half. Once cool enough to handle, cut the inedible root ends off the onions.
- Meanwhile, make bacon broth, as follows: In a heavy-bottomed pot, cook the confetti-cut bacon over medium low heat, stirring often until most or all of the fat is rendered out. Quarter and add the remaining onion to the pot, along with the carrot and celery. Cook, stirring for minute. Then turn the heat to high and add the thyme sprigs, cinnamon, bay, cloves, fennel seeds, and 6 cups of cold water. Scrape the yummy stuff off the bottom of the pot, bring to a boil, and simmer for a hour or so, while the onions roast.
- When the onions are almost done, strain the broth into a sauce pan, and boil hard until the liquid has reduced by half. While the broth reduces, cut the inedible root ends off of the onions wedges. Once the broth has reduced, add the roasted onions and apple to the broth and boil for another 15 minutes, or until the ratio of solid to liquid looks about right to make a thick puree. (You want relatively little liquid since there is a good amount of residual water in the roasted onions and apple.)
- Puree the mixture in a blender, along with the butter. Season. Put the puree back into the saucepan (after rinsing it out), and place it over low heat until ready to serve. (Don’t wait too long.)
- For the garnish, render the lardon in a small skillet, and then remove the crispy bacon pieces to a paper towel. Get the residual bacon fat very hot, and then quickly sear the shitakes until they are well-browned and tender, seasoning near the end. Serve the soup in a warm bowl garnished with the bacon lardon, the mushrooms, and a few fresh thyme leaves. Don’t forget some crusty bread action!
Olive Puree Recipe
Ingredients:
- 100 g stoned black olives
- 20 fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- lemon juice, to taste
Directions:
Purée everything together using a blender or hand mixer.
Serve along with some bread (I like to toast slices of French baguettes) or crackers
Avocado Puree Recipe
Ingredients:
Directions:
Combine all ingredients and mash.
Keep refrigerated.
Eggplant Puree Recipe
Ingredients
- 3 eggplant, halved lengthwise
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 1/4 cup sour cream
- 2 tablespoons minced red onion
- 1 garlic clove, chopped
- 1 tablespoon roughly chopped basil
- 1 tablespoon red wine vinegar
Directions
Preheat oven to 350 degrees F. Preheat a sheet pan in oven. Generously coat eggplant with olive oil and season with salt and fresh black pepper. Carefully place eggplant on preheated sheet pan flesh down. Bake in oven 45 minutes to 1 hour, or until flesh has fully cooked. Allow the eggplant to cool. Using a soup spoon, gently scrape the flesh from the skin (including any charred or browned portion). Reserve the flesh and discard the skin. Place the eggplant and sour cream in a food processor and pulse until eggplant is slightly smooth (a chunky puree). Empty mixture into a bowl and mix in the red onion, garlic, basil, and red wine vinegar. Season with salt and fresh black pepper.
List of Sandwich Fillings
Chicken
Turkey
- Beef
- Pork
- Egg Salad
- Tuna Salad
- Ham
- Corned beef and Sauerkraut
- Spicy chicken sausage and Red Peppers
- Broiled Crab and Cheese
- Chicken salad
- Vegetable Filling
- Bacon, Lettuce and tomatoe (BLT)
- Cream Cheese filling
- Corn Beef Salad
- Shrimp Sandwich Filling
- Carrot Olive Sandwich Filling
- Fruit Sandwich Filling
- Potato Filling
- BBQ Filling
Chicken Salad Recipe
Ingredients:
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 cups chopped cooked chicken meat
1/2 cup blanched slivered almonds
1 stock of celery chopped
Directions:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Tuna Salad Recipe
Ingredients:
- 1 can solid white tuna packed in water, and drained
- 1/4 cup creamy salad dressing (such as miracle whip)
- 1 tablespoon sweet pickled relish to taste
Directions:
- Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.
Cucumber Sandwich Filling
Ingredients:
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise (can add more if needed)
- 1 medium cucumber, peeled seeded, finely chopped
- 1/2 teaspoon fresh dill weed or 1/4 dried dill weed
- 1/4 teaspoon garlic salt
Directions:
1 Press the cucumber through a colander to remove excess moisture.
2 Process cream cheese and mayonnaise in a blender or food processor until smooth.
3 Combine mixture, cucumber, dill and garlic salt chill until ready to use to allow flavors to blend.
Egg Salad Sandwich Filling
Ingredients:
- 8 eggs
- 1 tablespoon mayonnaise
- 2 tablespoons prepared dijon-style mustard
- 1 tablespoon dried dill weed
- 1 teaspoon paprika
- 1/2 red onion minced
- salt and pepper to taste
Directions:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
- Serve on bread as a sandwich or over crisp lettuce as a salad.
Broiled Crab and Cheese Recipe
Ingredients:
- 4 ounces cheddar cheese, shredded
- 2 ounces cheddar cheese, shredded (for sprinkling on top) (optional)
- 1/3 cup mayonnaise (reduced calorie is fine)
- 1/4 teaspoon cayenne pepper (or (to taste) or 1/4 teaspoon hot pepper sauce (or (to taste)
- 4 sourdough English muffins, split
Directions:
1. Preheat broiler.
2. In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
3. Slice tomatoes into eight slices.
4 .On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
5. Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
6. Return to oven and broil until cheese browns. (3-5 minutes).
Five Sandwich Accompaniments
Chips
- with Sandwiches are a very common side dish that you would be served.
Fries
- with Sandwiches are a great delight. I personally love sandwiches and fries.
Salad
- with Sandwiches are always the healthier way to go, always a delicious course.
Potato Salad
- Very good with sandwiches
Cole Slaw
- Always a very appetizing side course
My Own Sandwich
Holly's Sandwich Recipe
Ingredients:
- 5 pieces of Bacon
- Bread (white or whole wheat)
- 1 or 2 eggs
- Shredded cheese
- Butter
- Mayonnaise
- Honey Mustard
- Salt and pepper
Directions:
- First you start by frying the bacon until crispy. Then when bacon is done drain grease, and start toasting the toast.
- Fry egg sunny side up so there is still some yolk, but not too much so as not to soak the bread
- When toast is done, apply butter to both sides the mayonnaise on one side, and honey mustard on the other.
- Take the egg and add some salt and pepper to taste, apply egg to toast and place bacon pieces on top, take shredded cheddar cheese, and sprinkle over bacon. When finished, put both pieces of bread together and enjoy the new Holly Breakfast Sandwich!
North African Vegetable Soup African Jollof Rice
This was the Honey Bread that was in the meal.
