The Wich of Sandwich

The sandwich idea has certainly come a long way since the original notion was created by John Montaque, fourth Earl of Sandwich. This gentleman - so the story goes being such a keen gambler, did nowant to leave his cards to eat. So he asked that his cold beef be placed between two slices of bread, this making it easy to eat and at the same time allowing him to carry on with the game! The Earl of Sandwich would be amazed to see the kinds of sandwiches we eat today.

Even today the sandwich we enjoy is often similar to the original - two slices of bread enclosing a filling. With the ever increasing choices of breads now available - whole wheat, light or dark rye, pumpernickel, French, pita, bagels, and so on, delicious and imaginative fillings and toppings make them memorable.

There are bunch of types of sandwiches, open-face sandwiches, popular in Scandinavia and Germany, where only a single slice of bread is used and the topping decoratively arranged. Layered sandwiches with a variety of lavish fillings, tea sandwiches, dainty pinwheels where the filling is rolled up in the bread and then cut in slices and stuffed sandwiches using hollowed out loaves or rolls.

BREADS: Now a days it is possible to buy so many different types of breads with different textures, shapes and colors. When you need thinly sliced bread, Pre-sliced white, whole wheat, multigrain, rye, and pumpernickel are easy to find. Bread rolls and buns also used to make sandwiches, where as, pitas, bagels and English muffins do make tasty sandwiches. Pitas and bagels are now a days available in different taste from jalapenos', whole wheat, poppy, onion to everything.

SPREADS: Butter or margarine are very often used as spread in a sandwich. Taste can be added to butter by adding herbs, garlic, radish, mustard or pastes such as sun-dried tomato. Mayonnaise can also be added as a spread.

FILLINGS: There are so many types of sliced meat to use in sandwiches, from simple roasted chicken, cooked beef to smoked and grilled meats. Cheeses of all strengths of flavor and texture can be used in sandwiches. Hard cheeses can be thinly sliced or grated, and soft creamy cheese can be spread. Combine any meats, fish or cheeses with crispy vegetables, such as shredded carrots, lettuce, and add whatever you feel like adding.

Remember to keep any prepared sandwiches containing cooked meats, fish, seafood, eggs or cheese in the refrigerator until ready to serve.

Whether you are filling a lunch box, packing a picnic, planning a party or simply wanting something deliciously hot and tasty for supper, there is no doubt there is always a tempting idea for a sandwich to suit the occasion.

History of the Submarine Sandwich

The submarine sandwich, alias "Italian Hero," "Hoagie," "Grinder," "Poor Boy," "Dagwood," or any other name its individual creator wants to call it, originated in Naples, Italy as small meat and cheese sandwiches on little rolls with pointed ends. It is believed to have had its beginning in the town of Chester, Pennsylvania, by a Mrs. Agostino DiCostanza, who began making subs in the early 1900's.

The Naples origination eventually developed into its American counterpart to become a king-sized sandwich on an Italian loaf of bread approximately 12" long and 3" wide, filled with boiled ham, hard (or Italian type) salami, cheeses, lettuces, tomatoes, onions, and sometimes flavored with garlic and peppers. Throughout the years lovers of the sandwich added variations such as oil and vinegar, oregano, and anything else that may have suited their palate.

The Little King sandwich is a culmination of all the best variations. We take the freshest of Italian type loaves, add fresh boiled ham, provolone cheese, Italian hard salami, and garnish it with lettuce, tomatoes, oil and vinegar, oregano, salt, and pepper.

It is the most taste tempting treat known to sandwich lovers throughout the world.

Baked Pizza Sandwich

1 lb Lean Ground Beef
15 oz Tomato Sauce; 1 Cn,OR 15 oz Pizza Sauce; 1 Cn
1 ts Oregano Leaves
2 c Biscuit Baking Mix
1 ea Egg; Lg
2/3 c Milk
8 oz Cheese; *
2 oz Mushrooms;Sliced,Drained,1Cn
1/4 c Parmesan Cheese; Grated

*Use 1 8-oz package of sliced process American Or mozzarella cheese. Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving.

Serves: 6

Half-Time Beef Sandwiches

2 ts Lemon juice
1 x Small apple,finely chopped
1 x 3-oz pkg. cream cheese
1 tb Milk
1 tb Prepared horseradish
1/4 c Walnut pieces
6 ea Kaiser rolls, split
6 ea Lettuce leaves
1 lb Thinly sliced roast beef
2 tb Sliced green onions

Sprinkle lemon juice over apple. Combine cream cheese, milk and horseradish. Stir in apple and walnut pieces. Spread cut sides of rolls with equal amounts of the cream cheese mixture. Place equal amounts of lettuce, beef and grean onion on each bottom roll half. Cover with tops.

Serves: 6

Loosemeat Sandwiches

2 pounds ground beef
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups water
1 onion, chopped
24 slices dill pickle slices
4 ounces prepared mustard
8 hamburger buns

1. In a large skillet over medium heat, cook the ground beef until brown. Drain. Return to pan with salt, pepper, and water to cover. Reduce heat to low and simmer, uncovered, until water is gone, 15 to 30 minutes. 2. Serve meat on buns topped with chopped onion, dill pickle slices and mustard.

Serves: 8

Philly Steak Sandwich

1 pound beef sirloin, cut into thin 2 inch strips
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls, split lengthwise

1 Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef. 2 Heat half of the oil in a skillet over medium high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper. Preheat oven on broiler setting. 3 To serve, divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

Serves: 4

Reuben Sandwich

2 slices rye bread
1 tablespoon butter, softened
2 ounces thinly sliced corned beef
2 ounces sauerkraut
1 slice mozzarella cheese

1. Heat medium skillet over medium heat. Butter bread on one side. Place one slice of bread, buttered side down, in skillet. Layer corned beef, sauerkraut and mozzarella on bread. Top with remaining slice of bread. Cook, turning once, until bread is browned, sandwich is heated through and cheese is melted. Serve immediately.

Serves: 1

Super Sloppy Joes

1 lb. Ground Beef
1 small onion, diced
1/2 large green pepper, diced
1 clove garlic, minced
1 large can crushed tomatoes
2 Tblsp Worcestershire Sauce
1 Tspn Prepared mustard
2 Tspn Red wine vinegar
2 Tblsp Cumin
1 Tspn Crushed red pepper
Salt and Black pepper to taste
Toasted hamburger buns, and sliced cheese.

Brown ground beef. Drain excess fat. Add onion, green pepper, and garlic, and sautee' until onions and green peppers are soft.(About 10 mins)Add remaining ingredients, and, over low heat, simmer for 25 mins, covered. Serve over toasted hamburger buns, with sliced cheese, if desired.

Serves: 4

All-Day Egg Salad Sandwich

Eggs 18
Mayonnaise as needed
Yellow mustard 1 tsp.
Small sweet peas 7 oz.
Seasoned pepper 1 tsp.
Dried parsley flakes 2 tsp.
Salt to taste
Bread 10 slices
Swiss cheese 10 slices
Spinach leaves 20
Tomato slices 10

1. Place eggs in pot of cold water, bring to boil and cook 5 minutes. Remove from heat; let sit 15 minutes. Peel, dice and set aside.
2. Blend together eggs, mayonnaise, mustard, sweet peas, pepper, parsley and salt.
3. On 5 slices of bread, place 1 slice cheese, 4 spinach leaves and 2 tomato slices. Add egg salad and top with cheese and bread.

Yield: 5 portions

Chicken Burger with Three Mustard Sauce

Onion, finely chopped 3 Tbsp.
Thyme pinch
Fresh parsley, chopped 1 Tbsp.
Chicken breast, skinned, ground 1/2 lb.
Chicken drumstick meat, skinned, ground 1/2 lb.
Black pepper 1/4 tsp.
Worcestershire sauce 1/4 tsp.
Hot red pepper sauce 2 drops
Whole-grain hamburger buns 4
Tomato slices 4
Lettuce leaves 4
Three mustard sauce (recipe follows)

1. In small nonstick pan, saute onion, thyme, parsley over low heat until onion is translucent. Add water if needed to prevent scorching.
2. Combine ground chicken and onion mixture in medium bowl. Season with pepper, Worcestershire and pepper sauce.
3. Shape chicken mixture into 4 patties. Grill or broil.
4. Serve burger on bun with tomato slice and lettuce, with 2 Tbsp. Mustard

Sauce on the side.

Three mustard sauce

Saute 1 1/2 Tbsp. each diced onion and diced celery over low heat until onion is translucent. Add 1 Tbsp. white wine, 1 Tbsp. Dijon mustard, 1 Tbsp. dry mustard and 1 tsp. green peppercorn mustard; mix well. Add 1/4 cup chicken stock and cook over medium heat for 2 minutes. Remove from heat, stir in 2 tsp. chopped parsley. Set aside to cool.

Cucumber Sandwich


2 thick slices whole wheat bread
2 tablespoons cream cheese, softened
6 slices cucumber
2 tablespoons alfalfa sprouts
1 teaspoon olive oil
1 teaspoon red wine vinegar
1 tomato, sliced
1 leaf lettuce
1 ounce pepperoncini, sliced
2 avocados

Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

Yields: 1 sandwich

Chicken Salad Sandwiches

Roasting the chicken makes this chicken salad savory and flavorful


3 whole chicken breasts (about 4 1/2 pounds), on the bone with skin
3 teaspoons coarse salt
1 teaspoon freshly ground white pepper
2 tablespoons vegetable oil
2/3 cup mayonnaise
2 tablespoons chopped tarragon leaves
1 loaf whole wheat bread
1 head soft lettuce, such as Bibb

1. Heat oven to 325 degrees. Season the chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of pepper. Drizzle breasts with vegetable oil to coat completely. Place in a 9-by-13-inch glass baking dish. Transfer to oven, and bake until the flesh is firm and the juices run clear when pierced with a two-pronged fork, 60 to 75 minutes.
2. Remove from oven, and let the chicken cool completely, about 20 minutes. Remove, and discard the skin. Remove meat from bone in one piece, or in as large pieces as possible. Discard the bones, or reserve them to use for stock.
3. Cut chicken into large bite-size pieces, and place in a medium size bowl. Add mayonnaise, tarragon, salt, and pepper. Stir well to combine without breaking up the chicken.
4. Using a bread knife, slice 8 1/2-inch thick slices of bread. You can slice bread in the regular manner, or slice the long way, creating 8 very large 1/2-inch thick slices.
5. Cover 4 slices of bread with Bibb lettuce, and mound chicken on top. Cover with remaining slices of bread, and serve.

Serves: 4

Southwestern Club Sandwich


4 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
1 large garlic clove, pressed
1 small jalapeno chili, minced
1/2 teaspoon ground cumin
6 slices hickory-smoked bacon
4 slices sourdough bread
8 thin slices smoked turkey (about 4 ounces)
4 large tomato slices
1/2 avocado, pitted, peeled, sliced
Romaine lettuce leaves

Mix first 5 ingredients in small bowl. Cover and refrigerate until ready to use. Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Toast bread. Spread mayonnaise mixture evenly over bread slices. Cover 2 bread slices with turkey, then tomato, avocado and bacon. Season generously with salt and pepper. Top with lettuce and remaining bread slices. Cut diagonally into quarters. Skewer each with frilly toothpick if desired and serve.

Serves: 2

Recipe Sources:
Great Recipes On Line
Culinary Cafe
Restaurants and Institutions Magazine