William Penn Life, 2015 (50. évfolyam, 1-12. szám)
2015-09-01 / 9. szám
two pieces of bread or a split roll, a spread and one or more fillings. A multidecker is made with three or more pieces of bread, one or more spreads, and two or more fillings. The best example is a club sandwich made with turkey, bacon, lettuce, tomato and mayonnaise. Tea sandwiches are small and made with light, soft, trimmed breads, delicate fillings and spreads. They are cut or rolled into shapes like diamonds or pinwheels and served at cocktail parties, where the fare is not a full meal but light. Most Popular Sandwiches. Here are a few of the most frequently eaten sandwiches with their basic ingredients: • BLT: bacon, lettuce, tomato on two slices of bread with mayonnaise as the spread. • Croque Monsieur: ham and cheese dipped in beaten egg and grilled. Popular in France. • Deli: any variety of meats commonly sold in a delicatessen (e.g., pastrami, corned beef, ham, roast beef), sliced thin and piled high between two slices of bread. • Fluffernutter: peanut butter and marshmallow fluff spread on white bread. Popular during the 1960's. • French Dip: thin slices of roast beef on a crusty French roll or baguette, served with aujus. • Gyro: rotisserie roasted lamb, thinly sliced and wrapped in a pita pocket with onions and a cucumber yogurt dressing. • Panino: a crusty roll layered with cold cuts (salami, ham, prosciutto) and cheese (Fontina), typically grilled and served warm. Panini is the plural term for this sandwich. • Po' Boy: French bread loaf split and filled with numerous ingredients, traditionally shrimp, oysters and remoulade sauce. Popular in New Orleans in the 1920's. • Reuben: corned beef, Swiss cheese, sauerkraut and mustard or Thousand Island dressing, grilled between two slices of rye bread. Created in the 1900's by Arnold Reuben, owner of a restaurant in New York City. • Rachel: pastrami, Swiss cheese, cole slaw and Thousand Island dressing grilled between rye bread. In some areas of the United States, sliced turkey is used instead of pastrami and barbecue sauce replaces the dressing. Enjoy the recipes. Have a wonderful month and enjoy the great fall weather!Jo ^^at- ßsza^öS ße£ä Basic Salad Recipe This is a basic salad recipe you can use to make any protein salad. 16 ounces protein (chicken, turkey, ham tuna or eggs) 3 ounces celery Zi cup mayonnaise • Zi ounce lemon juice Salt, to taste White pepper, to taste 6 lettuce leaves 12 slices bread or 6 rolls Dice the protein of your choice and place into a mixing bowl. Add the remaining ingredients and toss until thoroughly mixed. Place the bread on plates and cover the bottom with a lettuce leaf. Spread the filling evenly on each of the six bottom pieces of bread. Put the tops on the sandwich and slice in half. Serve with a dill pickle or sweet pickle chips. Chicken Salad with Cherries & Tarragon 2h cup mayonnaise 'h cup thick vanilla yogurt I tablespoon tarragon, freshly chopped 20 ounces chicken breast, diced I cup dried cherries, chopped Salt, to taste Freshly ground black pepper, to taste In a mixing bowl, combine the mayonnaise, yogurt, chopped tarragon, salt and pepper. Let stand for 30 minutes in íoto of turkey wrap sandwich © Can Stock Photo Inc./sadakko • Photo of submarine sandwich © Can Stock"PhoTtffflc./studiotouch the refrigerator. Stir in the chicken and coat with the dressing. Stir in the cherries; garnish with extra tarragon leaves. Serve cold to your guests. Tuna Salad I large can tuna, drained of all liquid 3 tablespoons fresh parsley, chopped Zi cup celery, minced I cup mayonnaise Vi cup red onion, minced I teaspoon garlic powder Zi teaspoon salt Zi teaspoon black pepper In a large bowl, combine all the ingredients. Blend well, taste and adjust seasoning if necessary, then refrigerate for 30 minutes until chilled. If the salad appears too dry, use more mayonnaise, adding a tablespoon at a time. Continued on Page 26
