Table Of Content

Summary There simply just comes a time when a sandwich is the only thing you want to eat – we often crave this handy delight for the easiness and the variety they offer. Anything can be used to make a sandwich – they no longer require bread as lettuce has become the new wrap and leftover pancakes have replaced sliced bread. This book offers you a wide selection of sandwiches – some very quick and easy, others that take a little bit of time, but are well worth the effort in the end. You’ll find new ingredients and new ways to use old ingredients in a sandwich – and you’ll love the versatility of these recipes – mix and match or substitute at your will. Whether it is a quick sandwich for breakfast or lunch, or a family gathering where this delightful culinary treat is perfect – you’ll find something for everyone in this book. Enjoy! Introduction The sandwich is one of the most favorite forms of food found in the world today – in America, it is estimated that about 300 million are consumed every day – which almost equates to the total population of citizens who live here. It is almost the perfect food – portable, simple or elaborate and it offers a variety that no other form of food can offer. The sandwich is king! Legend tells us that the 4th Earl of Sandwich, John Montagu, is responsible for inventing the sandwich as a necessity to support his gambling habit – he wanted something he could hold in his hands while remaining at the card table playing. But historians know that Montagu got the idea from his travels to Greece and Turkey where people were already putting meats and cheeses and such between slices of bread and eating them. Wherever it originated, the sandwich is found all over the globe – and it is a cornucopia of ingredients, breads and condiments. The inventions of several popular American sandwiches have come about from various economic and social experiences in this country. For instance, The Po’ Boy: A submarine sandwich from New Orleans, Louisiana. Started by two brothers who came to New Orleans from a rural community and found employment as conductors on the street cars. Eventually, they opened a sandwich shop, and when the conductors went on strike, the brothers promised to feed all the striking workers. When one of the strikers came into their sandwich shop, one brother would yell, “Here comes another po’ boy.” Thus the Po’ Boy sandwich was born. The Sloppy Joe: A sandwich made of meat and a tomato sauce with peppers and onions, came about as a version of a short-order sandwich popular in the Midwest. A diner cook named Joe added the tomato sauce to his “loose meat” sandwich one day and served it for lunch – it was a requested item thereafter. Others believe the Sloppy Joe originated in Havana, Cuba or possibly even in New Jersey or perhaps a bar in Florida. Wherever it came from, the Sloppy Joe remains a favorite in the United States today. The Reuben: A sandwich of corned beef and cheese on rye bread with sauerkraut and Russian dressing has the most guesses as to where it originated. The location ranges from Omaha, Nebraska to New York City, but the truth cannot be determined. The best story is that it was named after a weekly poker player in Nebraska where he and his partners played in a hotel. The hotel’s owner loved the sandwich concoction so much that he put it on his menu and the rest is history. Almost every family has their favorite sandwich and place to eat it, whether at home or in a restaurant. But the best part of a sandwich remains with the freedom of choice and the variety of ingredients that may be assembled into a stackable delicacy that satisfies the appetite. Yes, the sandwich is king! Table of Contents (To access a recipe, place the cursor on the title, hold CTL and CLICK) Steak and Chimichurri Breakfast Pita Frittata Banana Bliss Breakfast The Classic Breakfast Sandwich Leftover Pancake Sandwich Baked Ham and Cheese Make-Aheads The Cowboy Rustler Crescent Circle Avocado and Turkey Club Tarragon Creamed Chicken Pumpernickel and Salmon Curried Chicken and Fruit Indian Chicken Pitas Tomato and Turkey Surprise Peanuts and Tofu Southwestern Panini Stuffed Pork Chop Sandwich Vietnamese Steak Turkey and Corn Wrap Melted Cheese and Tuna Crispy Fish and Pineapple Kentucky’s Favorite Beets and Spinach with Goat Cheese Beans and Eggplant Steak and Chimichurri Simple and delicious! Ingredients: 8 ounces of steak, about 1-inch thick Salt and pepper to taste 2 ciabatta buns, sliced 1 tablespoon butter 2 eggs, whole For the chimichurri sauce: 3/4 cup parsley, chopped 1/4 cup chopped cilantro 1 clove minced garlic 1/4 cup, plus 2 tablespoons red wine vinegar 1/2 cup virgin olive oil Instructions: 1. Make the chimichurri sauce: Combine all the ingredients together in a blender or food processor. Blend or pulse until creamy; season with salt and pepper, if desired. 2. Have the steak at room temperature; season with salt and pepper. Grill or cook on high for 3 minutes per side or until the desired degree of doneness is reach. Let the steak rest for 5 minutes to absorb juices; slice it again the grain in thin slices. 3. Lightly toast the ciabatta buns; set aside. 4. In the butter, cook the eggs until the white is done and the yolk is still runny, about 3 minutes. 5. Place 1/2 of the steak on the bun bottom and spoon some chimichurri over it. Top the steak with the egg and drizzle more chimichurri sauce over it, if desired. Top the sandwich with the ciabatta top and serve immediately.