Gabryelle - Sandwich Surprises: The Perfect Culinary Treat!

Summary

There simply just comes a time when a sandwich is the only thing you want to eat we often crave this handy delight for the easiness and the variety they offer. Anything can be used to make a sandwich they no longer require bread as lettuce has become the new wrap and leftover pancakes have replaced sliced bread.

This book offers you a wide selection of sandwiches some very quick and easy, others that take a little bit of time, but are well worth the effort in the end. Youll find new ingredients and new ways to use old ingredients in a sandwich and youll love the versatility of these recipes mix and match or substitute at your will.

Whether it is a quick sandwich for breakfast or lunch, or a family gathering where this delightful culinary treat is perfect youll find something for everyone in this book.

Enjoy!

Introduction

The sandwich is one of the most favorite forms of food found in the world today in America, it is estimated that about 300 million are consumed every day which almost equates to the total population of citizens who live here. It is almost the perfect food portable, simple or elaborate and it offers a variety that no other form of food can offer. The sandwich is king!

Legend tells us that the 4th Earl of Sandwich, John Montagu, is responsible for inventing the sandwich as a necessity to support his gambling habit he wanted something he could hold in his hands while remaining at the card table playing. But historians know that Montagu got the idea from his travels to Greece and Turkey where people were already putting meats and cheeses and such between slices of bread and eating them. Wherever it originated, the sandwich is found all over the globe and it is a cornucopia of ingredients, breads and condiments.

The inventions of several popular American sandwiches have come about from various economic and social experiences in this country. For instance,

• The Po Boy : A submarine sandwich from New Orleans, Louisiana. Started by two brothers who came to New Orleans from a rural community and found employment as conductors on the street cars. Eventually, they opened a sandwich shop, and when the conductors went on strike, the brothers promised to feed all the striking workers. When one of the strikers came into their sandwich shop, one brother would yell, Here comes another po boy. Thus the Po Boy sandwich was born.
• The Sloppy Joe : A sandwich made of meat and a tomato sauce with peppers and onions, came about as a version of a short-order sandwich popular in the Midwest. A diner cook named Joe added the tomato sauce to his loose meat sandwich one day and served it for lunch it was a requested item thereafter. Others believe the Sloppy Joe originated in Havana, Cuba or possibly even in New Jersey or perhaps a bar in Florida. Wherever it came from, the Sloppy Joe remains a favorite in the United States today.
• The Reuben : A sandwich of corned beef and cheese on rye bread with sauerkraut and Russian dressing has the most guesses as to where it originated. The location ranges from Omaha, Nebraska to New York City, but the truth cannot be determined. The best story is that it was named after a weekly poker player in Nebraska where he and his partners played in a hotel. The hotels owner loved the sandwich concoction so much that he put it on his menu and the rest is history.

Almost every family has their favorite sandwich and place to eat it, whether at home or in a restaurant. But the best part of a sandwich remains with the freedom of choice and the variety of ingredients that may be assembled into a stackable delicacy that satisfies the appetite. Yes, the sandwich is king!

Table of Contents

(To access a recipe, place the cursor on the title, hold CTL and CLICK)

Steak and Chimichurri

Simple and delicious!

Ingredients:

• 8 ounces of steak, about 1-inch thick
• Salt and pepper to taste
• 2 ciabatta buns, sliced
• 1 tablespoon butter
• 2 eggs, whole

For the chimichurri sauce:

• 3/4 cup parsley, chopped
• 1/4 cup chopped cilantro
• 1 clove minced garlic
• 1/4 cup, plus 2 tablespoons red wine vinegar
• 1/2 cup virgin olive oil

Instructions:

1. Make the chimichurri sauce: Combine all the ingredients together in a blender or food processor. Blend or pulse until creamy; season with salt and pepper, if desired.
2. Have the steak at room temperature; season with salt and pepper. Grill or cook on high for 3 minutes per side or until the desired degree of doneness is reach. Let the steak rest for 5 minutes to absorb juices; slice it again the grain in thin slices.
3. Lightly toast the ciabatta buns; set aside.
4. In the butter, cook the eggs until the white is done and the yolk is still runny, about 3 minutes.
5. Place 1/2 of the steak on the bun bottom and spoon some chimichurri over it. Top the steak with the egg and drizzle more chimichurri sauce over it, if desired. Top the sandwich with the ciabatta top and serve immediately.

Breakfast Pita Frittata

With bacon, cheese and cayenne

Ingredients:

• 1/8 teaspoon cayenne pepper (or to taste)
• 3 tablespoons chopped herb mixture, your choice
• 3/4 cup sharp cheddar cheese, grated
• 5 eggs, large
• 1/4 cup each: milk and heavy cream
• Salt and pepper to taste
• 2 bacon slices
• 1 whole pita, sliced in half (top and bottom, not two open halves)

Instructions:

1. Preheat the oven to 425 degrees.
2. In a bowl, combine the eggs, cream, cayenne, milk, herbs and half of the grated cheese with a whisk. Beat well and season with salt and pepper.
3. Cook the bacon in a skillet until crispy, about 7 minutes. Crumble the cooked bacon into the egg mixture.
4. Drain all the fat into a container except for 1 teaspoon of it; cook the top half of the pita in the bacon fat for 3 minutes, turning midway through. Remove the pita from the pan and set aside.
5. Put another teaspoon of bacon fat into the pan and cook the bottom half of the pita the same way, ending with the cut side up.
6. Pour the egg mixture over the pita and let sit on the heat for about 30 seconds just to heat up. Put the top half of the pita over the egg mixture (cut side down); place in the oven and cook for 8 minutes.
7. Remove the pita from the oven; sprinkle with the remaining cheese and return to the oven for another 8 minutes, or until the frittata is puffed and slightly browned.
8. Remove the frittata from the oven and let sit for 3 minutes before cutting into 4 wedges and serving.

Banana Bliss Breakfast

OMG! A toasted banana sandwich!