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Summertime sandwiches

Any way you stack it, you can munch on sandwiches for breakfast, lunch and dinner

June 1, 2018
By Ashten Swartz - GRIT magazine , Farm News

By ASHTEN SWARTZ

GRIT Magazine

If John Montagu had a nickel for every sandwich consumed since his title became the eponym for the delectable and ingenious food invention, well, he probably would have spent them all at the card table. The Fourth Earl of Sandwich, who was fond of gambling, received the name and fame for the invention of the sandwich, but there are a lot of theories about where the first ones were actually consumed.

Article Photos

Creamy horseradish sauce dresses up this pulled pork sandwich

Many cultures have some form of meat and vegetables shoved between two slices of bread or bundled up in flatbread. From the Greek gyro to the Jewish Hillel to the Middle-Eastern falafel to the Philly cheesesteak sub, restaurants around the planet include some form of this favorite entre with their own signature spin.

Regardless of its historical roots, the sandwich is both a brilliant and simple culinary creation, being versatile and practical - and delicious to boot. Sandwiches are convenient, without the need for silverware, and are perfect for people on the job (like my own busy farmer who likes to keep one hand on the tractor's steering wheel while he consumes his fodder), the forgetful kid in the lunchroom (who may or may not have thrown a few of mom's spoons in the cafeteria waste can ... whoops!), or the mom trying to keep that picnic basket light, easy, and tasty.

The sandwich can be prim and fancy (think dainty English tea sandwiches) or thick and hearty (check out our Pulled Pork Sandwich With Portabella Mushrooms). It can include many or all of the food groups, and it's a great way to use up leftovers or a bumper crop of fresh tomatoes from the garden. There are scrumptious sandwich options for breakfast, lunch, and dinner. You could eat sandwiches all day if you really wanted to.

The versatility of texture, taste, and ingredients that make up the conglomeration of sandwich options are seemingly endless: soft or crispy, hot or cold, meat or vegetable, and a plethora of condiments and spreads. And, of course, the bread that holds it all together - homemade or fresh from the bakery, flatbread or wrap, whole grain or sourdough, hot and toasted or soft and fluffy. And not to be left out of the sandwich circle, there are myriad options for those avoiding certain foods like bread or meat. The countless ways you can combine all these ingredients means your taste buds never have to be bored.

So which sandwich will you choose? Here are a few recipes to get you started.

Meatloaf sandwich with tomato-pineapple dressing

Yields four sandwiches.

3/4 cup diced fresh pineapple, or 1/2 cup canned crushed pineapple, drained

1/2 cup canned tomato puree

1/4 cup coconut sugar or brown sugar

1 teaspoon cornstarch

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper, optional

8 slices rye bread

8 lettuce leaves

4 slices American cheese

Prepared meatloaf

Place pineapple in small saucepan, and mash with potato masher. Stir in tomato puree, coconut sugar, cornstarch, salt, pepper, and cayenne, if using. Bring to simmer over medium-low heat, stirring frequently until mixture starts to thicken. Remove from heat, and let cool slightly.

Assemble sandwiches with bread, lettuce, cheese slice, meatloaf, and spoonful of tomato-pineapple dressing.

Pulled pork sandwich with portabella mushrooms

Yields four sandwiches.

2 tablespoons butter

2 tablespoons Worcestershire sauce

8 ounces portabella mushrooms, washed and sliced

Hickory smoked salt, to taste

2 tablespoon prepared horseradish

1/2 cup sour cream

2 tablespoons mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon dry mustard

1/4 teaspoon ground red pepper

1 tablespoon honey

1/4 teaspoon salt

Prepared or leftover pork roast, shredded or chopped

8 slices bread of choice

4 slices cheese of choice

Melt butter in skillet over medium heat; add Worcestershire sauce. Add and saute mushrooms for 2 to 3 minutes, or until softened. Season with smoked salt. Remove from heat, and set aside.

In bowl, combine horseradish, sour cream, mayonnaise, apple cider vinegar, dry mustard, red pepper, honey, and salt. Mix well, and set aside.

Assemble sandwiches with bread, pork roast, cheese, cooked mushrooms, and spoonful of horseradish mixture.

Chicken salad

sandwich

Yields four sandwiches.

3 cups cooked, chopped chicken

3/4 cup mayonnaise

1/4 cup honey mustard

1/2 cup chopped dried tart cherries

1/2 cup chopped celery

1 tablespoon dried dill

1 teaspoon salt

1 teaspoon onion powder

8 slices pumpernickel bread

8 lettuce leaves

In large mixing bowl, combine chicken, mayonnaise, honey mustard, dried cherries, celery, dill, salt, and onion powder. Mix well.

Assemble sandwiches with bread, lettuce, and chicken salad.

Note: The chicken salad mixture is also delicious served in a cucumber sliced lengthwise with the seeds removed, great for those following a gluten-free diet.

Salmon salad sandwich

Yields two sandwiches.

3 ounces cream cheese, softened

2 tablespoons mayonnaise

1 tablespoon lemon juice

1/4 cup fresh, chopped parsley

1 teaspoon dried onion flakes

1/2 teaspoon dried dill

1/8 teaspoon black pepper

6 ounces salmon, cooked and flaked, or canned salmon, drained

4 slices bread of choice

Fresh greens of choice (such as lettuce, spinach, kale, chard, arugula)

Fresh lemon thyme, optional

In bowl, combine cream cheese, mayonnaise, lemon juice, parsley, onion flakes, dill, and black pepper. Stir in salmon.

Assemble sandwiches with bread, greens, salmon mixture, and fresh lemon thyme, if desired.

Breakfast sandwich

Yields four sandwiches.

1/2 cup cottage cheese

1/4 cup finely chopped, cooked bacon

3 tablespoons maple syrup

4 English muffins, split, toasted, and buttered

4 eggs, cooked to personal preference

8 strips bacon, cooked

4 slices cheese of choice

4 fresh tomato slices

In bowl, combine cottage cheese, chopped bacon, and maple syrup.

Assemble each sandwich with English muffin, cooked egg, 2 strips bacon, cheese, tomato, and scoop of cottage cheese mixture.

Gyro sandwich with tzatziki sauce

Yields six to eight sandwiches.

Gyro Filling:

1 pound ground venison

1 pound ground beef

1 pound ground pork

1/2 cup breadcrumbs

1 tablespoon onion powder

1 tablespoon dried oregano

2 teaspoon garlic powder

1 1/2 teaspoons salt

1 teaspoon pepper

Tzatziki sauce:

1 medium cucumber

1 clove garlic, pressed or finely chopped

2 tablespoons dried dill

3 tablespoons lemon juice

1 tablespoon olive oil

1 container (16 ounces) plain Greek yogurt

Salt, to taste

Sandwich:

14 ounces pita bread, toasted

Arugula

Sun-dried tomatoes, thinly sliced

Fresh cilantro

Fresh vegetables of choice, optional

Preheat oven to 350 degrees.

To make Gyro Filling:

In large bowl, combine venison, beef, and pork. Using hand-held blender or stand mixer, mix on low speed until thoroughly combined, 3 to 5 minutes. Add bread crumbs, onion powder, oregano, garlic powder, salt, and pepper. Mix well.

Turn mixture onto cookie sheet. Shape into loaf about 1 foot long by 4 to 5 inches wide. Bake for 1 hour, or until meat is cooked through. Remove from oven and let cool. Cut into 1/4-inch-thick slices.

To make tzatziki Sauce:

Peel cucumber and remove all seeds. Chop finely using food processor, or grate with cheese grater. Use fine-mesh sieve to press as much water from cucumber as possible.

In small bowl, combine cucumber, garlic, dill, lemon juice, olive oil, yogurt, and salt. Mix well using fork. Set aside.

To make sandwich:

Assemble sandwich with pita, sliced gyro, arugula, tomatoes, cilantro, and vegetables. Top with tzatziki Sauce, and fold pita together.

Excerpted from Grit, Celebrating Rural America Since 1882. To read more articles from Grit, please visit www.grt.com or call (866) 624-9388 to subscribe. Copyright 2018 by Ogden Publications Inc.

 
 

 

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