Serves: 5
The beauty of the versatile sandwich is that can be served cold or hot grilled, baked or fried layered, stacked, rolled or wrapped open-face with knife and fork cut in half or quartered. Almost every cuisine has its own version of a sandwich: filled Mexican tortillas, Middle Eastern pitas, Italian calzones, Chinese pork buns and the list goes on. Serve a hearty sandwich such as the Submarine Sandwich, and it’s a full-size meal.
Tips for Sandwiches
- Firm-textured breads work best for sandwiches because they’re sturdy enough to hold the filling without collapsing. Look beyond the usual when choosing sandwich bread: try nut breads, buns, tortillas, hard rolls.
- Just say no to soggy sandwiches! Seal the sides of the bread that touch the filling by spreading them to the edges with spreads such as butter or cream cheese. If the filling is saucy, such as for Sloppy Joes (right), toast the bread before assembling the sandwich. Toasting helps seal the bread, too.
- Some like ’em thick, some like ’em thin, so fill sandwiches according to individual likes and dislikes.
- Hold together mixed fillings--chopped eggs, cut-up pieces of meat, vegetables--with mayonnaise, salad dressing, cream cheese, barbecue sauce or other sandwich spreads. Season with a little mustard, herbs, salt or pepper, if you like.
- When freezing sandwiches, keep the following in mind:
- Sandwiches can be frozen for up to 1 month.
- Mayonnaise, sour cream, hard-cooked eggs, tomatoes and lettuce don’t freeze well, so wait to add them until just before serving.
- Wrap sandwiches individually in moisture- and vaporproof wrap.
- Sandwiches take about 3 hours to thaw at room temperature. Pack frozen sandwiches for school or work, and they’ll be ready to eat by lunchtime. If it’s going to be longer than 3 hours before sandwiches are eaten, put them in the refrigerator or on ice to keep them safe to eat.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This SANDWICH BASICS recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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