Archive for the 'Sandwiches' Category

05
Mar
08

Ham and Cheese Layers

SANDWICHES

ham and cheese layers

What you need for this sandwich is unsliced loaf of bread. You can order for the unsliced one at your local bakeshop and make sure that the bread is not, too high so it doesn’t break when sliced.

Ingredients:

1 loaf of unsliced bread

1 bunch spinach leaves or camote tops or kangkong leaves

6 to 8 slices lean ham, thinly sliced

2 large tomatoes, thinly sliced

6 to 8 slices cheddar cheese, thinly sliced

1 onion, thinly sliced (optional)

Butter

Procedure:

  1. Carefully slice off top of unsliced loaf. Reserve the top.
  2. With bread knife, starting from within ½ inch of edges, carefully slice out entire center of loaf, keeping the bottom intact.
  3. Remove center of bread to form a hollow middle in the loaf.
  4. The bread should be hollow in the middle with the bottom intact. Set aside.

Preparing the filling:

Drop spinach, camote or kangkong leaves in a pot of boiling water. Let boil until tender, about 5 minutes. Drain then plunge the leaves into icy cold water. Drain well then squeeze leaves to remove excess water.

Filling the loaf:

  1. Layer the drain leaves on bottom base of loaf. Add a layer of ham, then tomatoes, cheese and onion (optional).
  2. Repeat layers until top of loaf is reached.
  3. Butter inner part of loaf top. Replace loaf top on bread. Press down firmly.
  4. Wrap tightly in plastic wrap, then in aluminum foil.
  5. Refrigerate for 1 hour or over night.
  6. Slice to serve.

This recipe is from FOOD Magazine, September 1999 issue.

05
Mar
08

Ribbon Sandwiches

ribbon sandwiches

These sandwiches are usually served at cocktail parties as canapé. However, it can also be served for breakfast. Again, order for unsliced loaf of bread, but there are bakeshops now that sells bread sliced so that will do.

Ingredients:

1 loaf unsliced bread, preferably pastel colored

1 block of butter, softened

1 block of cheese, grated

1 can pimientos, drained and sliced

Procedure:

  1. Slice top, bottom and side of loaf bread. Store crusts for other uses.
  2. Slice the loaf bread lengthwise, about half-inch thick. Set aside.
  3. In a large bowl, combine softened pimientos and mix well.
  4. Spread butter and cheese mixture on loaf slices. Starting from narrow end, roll bread towards other end, jellyroll fashion.
  5. Wrap each roll of bread tightly in plastic wrap.
  6. Refrigerate at least one hour to allow bread filling to firm up.
  7. Slice and serve.

Recipe is from FOOD Magazine, September 1999 issue.

*image courtesy of http://www.ninemsn.com.au

05
Mar
08

Pinwheel Sandwiches

pinwheel sandwich

 These sandwiches are usually served at cocktail parties as canapé. However, it can also be served for breakfast. Again, order for unsliced loaf of bread, but there are bakeshops now that sells bread sliced so that will do.

 

Ingredients:

1 loaf unsliced bread, preferably pastel colored

1 block of butter, softened

1 block of cheese, grated

1 can pimientos, drained and sliced

 

Procedure:

  1. Slice top, bottom and side of loaf bread. Store crusts for other uses.
  2. Slice the loaf bread lengthwise, about half-inch thick. Set aside.
  3. In a large bowl, combine softened pimientos and mix well.
  4. Spread butter and cheese mixture on loaf slices. Starting from narrow end, roll bread towards other end, jellyroll fashion.
  5. Wrap each roll of bread tightly in plastic wrap.
  6. Refrigerate at least one hour to allow bread filling to firm up.
  7. Slice and serve.

 

This recipe is from FOOD Magazine, September 1999 issue.

*image courtesy of http://www.pe.com

05
Mar
08

Parmesan Cheese Toasts

parmesan cheese toasts

Ingredients:

1 loaf baguette

½ cup melted butter

¼ cup grated Parmesan cheese

 

Procedure:

  1. Heat oven to 350ºF. Cut baguette diagonally into thin slices.
  2. Mix butter and cheese. Spread on sliced baguette. Place spread side up on slightly greased large cookie sheet.
  3. Bake 10 to 12 minutes or until lightly browned.

*image courtesy of jupiterimage.com

05
Mar
08

Hot Cross Buns

hot cross buns

Make the hot cross buns. This can take some time to make as you will make the bread from scratch. However, if you do not have time to make the bread, you can use other breads resembling the hot cross buns.

 

Ingredients:

2 tablespoons dry yeast

1 ¼ cups warm milk

2 tablespoons melted butter

6 cups all-purpose flour

½ cup sugar

1-teaspoon salt

1 cup raisins

1 egg, slightly beaten

 

Topping:

1 egg yolk

2 tablespoons water

 

Glaze:

¼ cup water

2 tablespoons sugar

 

Procedure:

  1. Dissolve yeast in warm milk and melted butter. Set aside 5 to 10 minutes and stir. In a bowl, mix 2 cups flour, sugar, salt and raisins. Make a well and pour dissolved yeast. Add egg. Mix well to form soft dough. Add the rest of the flour and knead 10 minutes or until dough is smooth and elastic.
  2. Place dough in a large, greased bowl. Cover and let rise in warm place, about 40 to 45 minutes, or until volume doubles. Punch dough in center. Knead for 1 to 2 minutes. Let dough rest 10 to 15 minutes to make it easier to shape.
  3. Divide dough into 16 pieces and shape each piece into a bun. Place buns about two inches apart on a greased baking sheet. Leave in a warm place to double in size about 25 minutes.
  4. Meanwhile, preheat oven to 375ºF. In a small bowl, combine egg yolk and water. When buns have doubled in size, brush top of each bun with egg yolk/water mixture. Slit small cross on top of each bun. Bake 15 to 20 minutes or until deep golden brown.
  5. To make glaze: In a saucepan, combine water and sugar. Bring to a boil slowly. Reduce heat and let simmer 3 to 4 minutes.
  6. After removing buns from the oven, brush top with glaze in the form of cross.

 

This recipe is from FOOD Magazine, September 1999 issue.

 

*image courtesy of http://www.failedsuccess.com




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