William Penn Life, 2015 (50. évfolyam, 1-12. szám)
2015-09-01 / 9. szám
with Főszakacs Béla Sandwiches for school .w % FÁRADJON BE A MAGYAR KONYHÁBA! As children are heading back to school, I was asked by many mothers who read The Hungarian Kitchen to help with sandwich ideas for their kids' lunches. I wrote a column on sandwiches some time ago, so here it is again with details on how you can create and serve the perfect sandwich. Sandwiches are easy to make and require no cooking skills. Whether it is a grilled cheese, BLT, or bologna and mustard on white bread, a sandwich makes a perfect snack, lunch or quick meal. A sandwich can be very simple or complex with many ingredients created by an imaginative chef. A sandwich can be served hot or cold, closed- or open-faced, for breakfast, lunch or dinner. Basic Ingredients. A sandwich consists of three basic components: bread, spread and filling. Bread is the means by which the sandwich is held or kept together. It is the base of the sandwich in the case of a hot, open-faced turkey sandwich or a slice of pizza. Any bread can be used to make a sandwich, with the most popular being white, rye, whole wheat, pumpernickel, hard rolls, biscuits, bagels, croissants and baguettes. Flat breads for sandwich making include lavash, tortillas, pocket breads and pitas in which the spread and filling are totally enclosed by the bread, wrapping or pocket. Breads can be plain, savory, whole grain, fruit-filled, toasted or freshly sliced. Spreads provide flavor, moisture and richness to the sandwich. Spreads include mayonnaise, cream cheese, flavored butter or plain butter. Butter can be combined with other ingredients. A compound butter, in which savory or sweet ingredients are added, gives a different flavor profile to any sandwich. Mayonnaise is the most popular sandwich spread. It can be applied directly to bread or mixed with a protein to create a composed filling, like tuna salad or chicken salad. A spread can also serve as a filling, such as hummus, Tabouleh, cream cheese or peanut butter. Filling, also known as the main ingredient, is the body of the sandwich. It provides most of the flavor. The filling can be simple, such as tuna salad, roast beef, or ham and Swiss cheese. It can also be complex, such as the Reuben combination: corned beef, sauerkraut and Russian dressing. When crafting a filling for your sandwich, make sure the components complement each other to make for a perfect flavor profile. Popular fillings include beef, pork, poultry, fish and shellfish, vegetables, eggs and egg products, cheese (both aged and unripe), and bound salads (such as tuna, chicken, ham, egg and vegetable). Types Of Sandwiches. Hot Closed Sandwiches are those in which the filling and spread are covered by the bread and served hot, such as a hamburger, hot dog, grilled cheese or Monte Cristo. A hot closed sandwich can be basic, grilled or deep-fried. A Basic hot closed contains a hot filling served between two pieces of bread. Additional fillings may include sliced tomatoes, lettuce and onions. Examples are tacos, quesadillas, burritos and wraps. A Grilled hot closed contains a filling placed between two slices of bread that are buttered then cooked on a griddle or in a sauté pan. Grilling a sandwich does not cook the filling but just warms it, so any meats must be fully cooked before assembling this type of sandwich. A Deep- Fried hot closed is made by dipping a closed sandwich into an egg batter or bread crumbs then deep frying. The most common deep-fried sandwich is the Monte Cristo, which is white bread filled with sliced ham, turkey, Swiss cheese and Dijon mustard. For Hot Open-Faced Sandwiches, the bread is laid flat on a plate then topped with hot meat or other filling, which is then topped with a heated sauce, gravy or melted cheese. The ultimate hot open-faced sandwich is pizza. Cold Closed Sandwiches comprise two or more pieces of bread and one or more fillings. There are three styles of cold closed sandwiches: basic, multidecker and tea. A Basic cold is made with The Hungarian Kitchen is a trademark of William S. Vasvary.
