Multi-Decker Wraps, Pinwheel, Domino or Checkered (Types)
Garnishing, Spreading, Layering, Piping, Portioning, Molding, Cutting (Techniques)
Category: Regular Sandwich
Caprese Salad Sub Sandwich
Yield: 4
Ingredients
12 ounces fresh mozzarella cheese
Kosher salt and freshly ground black pepper.
2 large ripe tomatoes (about 1 pound)
8 slices good sourdough bread
1 clove garlic
1 tablespoon extra-virgin olive oil
A handful of fresh basil leaves
1/4 pound thinly sliced deli HAM
1/4 pound thinly sliced SALAMI
Procedure
1. Heat a stovetop grill pan or a broiler to high heat.
2. Slice the cheese about 1/4 inch thick and season with salt and pepper. Core the tomatoes, slice
crosswise the same thickness as the cheese and season with salt and pepper.
3. Grill or broil the slices of bread, turning as needed, until evenly toasted, about 1 minute. Lightly
smash the garlic. Rub 1 side of each slice of bread with the garlic and drizzle with the olive oil.
Roughly tear the basil leaves. Layer the mozzarella, basil, tomatoes, ham and salami on 4 slices
of bread and top with the remaining bread.
Substitute:
* Mozarella - Provolone, Gouda, CHEDDAR, Edam, or Fontina
*Sourdough bread – Sliced Bread
SOURDOUGH BREAD is made from flour, water and salt fermented using lactic acid bacteria and
wild yeast.
*Fresh Basil - SPINACH, mint, oregano, PARSLEY, cilantro, arugula, CELERY LEAF, lemon balm and tarragon
Category: Baked Sandwich
Baked Ham and Cheese Sliders
Servings:
24
Ingredients
¾ cup melted butter
1 ½ tablespoons Dijon mustard
1 ½ teaspoons Worcestershire sauce
1 ½ tablespoons poppy seeds
1 tablespoon dried minced onion
24 mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese
Step 1. Gather all ingredients.
Step 2. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 3. Mix butter, Dijon mustard,
Worcestershire sauce, poppy seeds, and dried
onion in a bowl.
Step 4. Separate the tops from the bottoms of the rolls; arrange the bottom pieces in a layer in the
prepared baking dish. Layer about 1/2 of the ham onto the rolls; add a layer of Swiss cheese and top with
remaining ham slices.
Step 5. Place the tops of the rolls onto the sandwiches. Pour mustard mixture evenly over the rolls
Step 6. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20
minutes. Slice into individual rolls through the ham and cheese layers to serve.
Substitute:
Poppy Seeds – SESAME SEEDS
Category : Grilled Sandwich
Grilled Cheese Sandwich
Servings:
2
Ingredients
4 slices white bread
3 tablespoons butter, divided.
2 slices Cheddar cheese
Procedure
1. Preheat a nonstick skillet over medium heat. Generously butter one side of a slice of bread. Place
bread butter-side down in the hot skillet; add 1 slice of cheese. Butter a second slice of bread on
one side and place butter-side up on top of cheese.
2. Cook until lightly browned on one side; flip over and continue cooking until cheese is melted.
Repeat with remaining 2 slices of bread, butter, and slice of cheese.
Category: Fried Sandwich
Monte Cristo Sandwich
Servings:1
Ingredients
2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham
2 slices cooked turkey meat
1 slice Swiss cheese
1 egg
½ cup milk
Procedure
1. Spread mayonnaise on one side of one bread slice. Spread mustard on one side of remaining bread
slice and top with alternate slices of ham, turkey, and Swiss cheese. Close sandwich with remaining
bread slice, mayonnaise-side down.
2. Beat egg and milk in a shallow bowl until well combined. Lightly grease a small skillet over medium
heat.
3. Dip sandwich into egg mixture to coat on both sides. Transfer sandwich to the hot skillet and cook
until golden brown on both sides and cheese is melted. Serve hot.
Substitute:
*Turkey meat – ROASTED CHICKEN
Category: Open Faced Sandwich
R o a s t e d To m a t o Ta r t i n e W i t h H o m e m a d e R i c o t t a
Ingredients
Thick sourdough slices – Ciabatta
Roasted tomatoes – Cherry
Fresh ricotta –
Soft boiled eggs –
Fresh herbs - Fresh dill, basil or parsley
Procedure
The magic behind this sourdough tartine recipe is in the layering process. All of the toppings are
assembled in a specific order to achieve the best bites:
Step 1: Prepare the toppings. Slow roast the tomatoes in the oven and make a batch of fresh
homemade ricotta . Once they’re done, soft boil the eggs. Slice thick slices off of your sourdough
loaf and briefly toast each one. Set everything out so the tartine is easy to assemble.
Step 2: Add the creamy spread. Spread an even layer of ricotta on each piece of toast.
Step 3: Layer the soft components. Start with a few roasted tomatoes, then place a soft boiled egg
on top.
Step 4: Finish with flavor. Finish by sprinkling fresh dill, salt, and pepper on top of the sourdough
slices.
Substitute:
Ricotta – CREAM CHEESE, GREEK YOGURT, SOUR CREAM
Category : Specialty Sandwich
Shrimp Po Boy Sandwich
SERVINGS: 4 servings
Ingredients
1 pound medium shrimp, shelled, deveined, and tails
removed
3/4 cup fine cornmeal
3/4 cup all-purpose flour
1 tablespoon Cajun seasoning
1 teaspoon salt
2 eggs, beaten
Peanut oil for frying
1/2 head iceberg lettuce, shredded
2 to 3 tomatoes, sliced about 1/4 inch thick
4 small French sandwich rolls (Hotdog Buns)
Remoulade
1/4 cup mustard, preferably Creole mustard
1 1/4 cups mayonnaise
2 teaspoons prepared horseradish
1 teaspoon pickle juice or vinegar
1 teaspoon hot sauce (such as Crystal or Tabasco)
1 large clove garlic minced and smashed.
1 tablespoon sweet paprika
1 to 2 teaspoons Cajun seasoning
Procedure:
1. Make the remoulade sauce:
If you are making your own remoulade, mix all the ingredients together in a bowl and set aside
for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.
2. Heat the oil in the pan:
Pour enough peanut oil in a large frying
pan to come up about 1/4 inch, and set the
pan over medium-high heat until a
small amount of flour sizzles immediately when you drop some in.
3. Dredge the shrimp:
Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time,
dredge the shrimp in the egg, then in the cornmeal-flour mixture .
4. Fry the shrimp:
Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set
the fried shrimp aside on paper towels to drain.
5. Assemble the sandwiches:
To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear
remoulade on both the top and bottom.
Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.
Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing
the sandwich a little.
Substitute:
Cornmeal – WHEAT FLOUR
Cajun seasoning -1 tablespoon of CHILI POWDER, 1 teaspoon of DRIED THYME and 1/4- 1/2 teaspoon of
CAYENNE PEPPER.
Mustard – mix a spoonful of MAYONNAISE with a teaspoon of HONEY, a pinch of GARLIC POWDER,
a pinch of CAYENNE PEPPER (or wasabi for a more mustardy flavor), and a teaspoon of WHITE VINEGAR.
Horseradish – WASABI ROOT, powder, sauce
