COLD SANDWICHES

1. Open-faced Sandwiches

Open sandwiches make use of one kind of bread

with the filling on top. The slices of white bread
can be cut into squares, triangles or rounds.

Butter is spread lightly on top and pieces of

cheese or meat fillings are arranged and
garnished attractively like that make /use of
biscuits, cookies or toasts instead of using
breads.

2. Regular Cold Sandwiches

A plain sandwich is made up of two slices of
bread, preferably a day-old bread, toasted if
desired, and on which butter can be readily
spread. Its crusts may or may not be removed,
depending upon your preference. Butter,
mayonnaise or a prepared sandwich spread may
be used as lining to prevent the bread from
absorbing moisture from the filling. Moreover, it
ensures that the bread and the filling will stick
together.

3. Pinwheel Sandwiches
Pinwheels are made of bread cut lengthwise,
about 3/8 inch thick. Fresh cream bread is
preferable because they are easy to roll and will
not crack. Trim crusts and flatten long slices with
rolling pin. Spread bread with softened butter or
margarine and your choice of any smooth filling,
like creamed cheese, marmalades, cheese
pimiento, peanut butter, jams and jellies.
Smooth filling are ideal for pinwheel
sandwiches, because they do not have bulk and
can be spread thinly. Roll up bread like a jelly
roll.
 4. Tea Sandwiches

Tea sandwiches are small fancy sandwiches

made from light, delicate ingredients and bread
that has been trimmed of crusts. And may be
made ahead of time and frozen. They are often
cut into fancy shapes, squares, rectangles and
oblongs add to the variety. Fillings and spreads
can be the same as those for canapés.

5. Multi-decker Sandwiches

Are made with more than two slices of bread (or

rolls split into more than two pieces) and with
several ingredients in the filling. The club
sandwich is a popular multi-decker sandwich,
made of three slices of toast and filled with
sliced chicken, mayonnaise, lettuce, tomato and
bacon and cut into four triangles.

Hot Sandwiches
 Cheddar, Bacon, Chicken, and Apple Sandwich
You can thank us later for this serious lunch upgrade. You can serve this
sandwich open-faced to cut down on calories and carbs, but LBH, it's
really just so you get to the good (inside) stuff faster. (If you love all
things cheesy (and who doesn't?), you won't be able to resist these Easy
Vegetarian Quesadilla Recipes for Healthy Weeknight Meals.)

Reuben Po' Boys

When you take a classic Reuben and give it a New Orleans
makeover this is what you get. Po' boys typically feature
roast beef or seafood on a baguette, but this version swaps
in corned beef and Swiss cheese and adds a vinegar-based
slaw. Russian dressing gets replaced with a Southern
favorite—"comeback sauce." You'll be in fall as soon as you
try it.

Caramelized Onion, Mushroom, and Swiss Melt

This pressed sandwich is proof that even vegetarians can enjoy a hearty
and delicious lunch between two slices of bread. Prep the caramelized
onions the night before, then assembles the sandwiches at work and heat
in a toaster oven. (Discover even more healthy vegetarian sandwich
recipes.)
 Southwestern Crispy Grilled Turkey and Cheese Sandwich
Quit cold turkey and switch to something tastier this winter. This
recipe has simple ingredients, but the chipotle mayo adds a kick of
flavor. Toss in spinach, onion, or bell pepper to up the veggie quota.

Quinoa Meatball Subs with Grilled Peppers and Onions

On blisteringly cold winter nights, comfort food is the key to survival.
This sub has the all the flavors you love—grilled peppers and onions,
meatballs, pasta sauce—minus the meat. Instead, you'll use quinoa,
chickpeas, bread crumbs, and fresh herbs for the meat-free balls. Trust
us when we tell you this will become your #MeatlessMonday go-to.

Pesto Chicken Sandwiches

Here, the flavors of Caprese salad are reinvented as a grilled chicken
sandwich. Plus, pesto adds a ton of flavor without piling on the
calories. (Can't get enough pesto? Try these healthy pesto recipes that
don't involve pasta.)

Philly Cheesesteak Sandwiches

When you think hot sandwich, you probably think cheesesteak. The
secret to tender meat is in the marinade and this version is made with
Dijon mustard, balsamic vinegar, and Worcestershire sauce. Two types
of cheese, plenty of sautéed veggies, and spicy mayo on top and
you've got yourself the perfect lunch (or dinner, really).
Croque Monsieur
Save this recipe for those times when you deserve a break from calorie-
conscious eating and need to feast on something hearty after a tough
week at work. The traditional French sandwich puts cheese on the
inside and outside of the bread before baking, and you can't go wrong
with ham and a creamy sauce made with Dijon mustard and nutmeg
that's oozing its way out.
Vegan BBQ Pulled Carrots Sandwiches
Summer may be over but your love for its seasonal food won't be
sidelined. This vegan recipe requires a frying pan to make BBQ-flavored
veggies, then you just have to top them off with crispy coconut onions,
tahini sauce, and red cabbage. Vegans and non-vegans will agree: You
won't miss the meat in this recipe. (For even more vegan recipes, check
out these high-protein vegan meal ideas.)
Different Types of Sandwich

1. Open or Open-Faced
Open sandwiches use one kind of bread and
have the filling on top. The bread slices can be
cut into squares, triangles, or rounds.
Sometimes butter is spread lightly on top and
pieces of cheese or meat fillings are placed on
top. They may be garnished with slices of
carrots, raisins, pickles, and the like to make
them more attractive. Open sandwiches are
similar to canapés, a type of French hors
d’œuvre.

2. Plain
A plain sandwich is made up of two slices of
bread that is sometimes toasted. The crusts may
or may not be removed, depending upon your
preference. Butter, mayonnaise, or a prepared
sandwich spread may be used as lining to
prevent the bread from absorbing moisture
from the filling. Besides preventing the bread
from becoming soggy, the spread also adds
flavor and nutrients. Moreover, it ensures that
the bread and the filling will stick together.
Some examples you may be familiar with would
include a roast beef sandwich or a grilled cheese.
3. Pinwheel
Pinwheels are made of a flatbread bread (like a
tortilla or lavash bread) that is cut lengthwise,
about 3/8 inch thick. Fresh bread is preferable
because it's easy to roll and will not crack. Trim
crusts (if there are any) and flatten long slices
with a rolling pin. Spread bread with softened
butter or margarine and your choice of any
smooth filling, like creamed cheese,
marmalades, cheese pimiento, peanut butter,
jams, and jellies. Smooth fillings are ideal for
pinwheel sandwiches, because they do not have
bulk and can be spread thinly. Place sweet
pickles or several stuffed olives at the end of
slice. Roll the bread up like a jelly roll. Wrap each
rolled sandwich individually and chill for several
hours or until they are firm. When ready to serve,
unwrap the rolled sandwiches and cut into 1/2
inch slices. Use a sharp knife or a bread knife so
the cuts clear and neat. Arrange and serve them
on a platter. Garnish if needed.

4. Closed Tea
Closed tea sandwiches may be made ahead of
time and frozen. They should be removed from
the freezer at least three hours before they are
to be served.
Remove the crusts of a day-old bread. With
cookie cutters of various shapes and sizes, cut as
many pieces as possible from each sandwich. Try
to have a variety of squares, rectangles, and
oblong shapes. Save the scraps and crusts for
crumbs. For each sandwich, spread butter on
one piece of bread and filling on the other. Top
the filled side with the buttered side. Place on
wax paper or in a clean, damp towel and place in
an airtight container to freeze.
5. Ribbon
A ribbon sandwich is basically a multi-tiered sandwich.
Think something along the lines of bread, spread,
meat, cheese, another layer of bread, meat cheese,
third piece of bread. The image directly above is a
great example of a layered sandwich. A ribbon one
goes a step further by removing the crust and cutting
the layered sandwich into 1inx1in square sections.
Colored bread is suitable for this type of sandwich. Al-
ternate 3 slices each of pink and green bread with one
or more fillings spread between slices. Press together
the stack of slices, and then trim crusts. Wrap and chill
for several hours. When ready to serve, cut into 1/2-
inch slices.

6. Mosaic or Checkerboard
A checkerboard or mosaic version uses two
sandwiches. First you remove the crust, then you
cut them into similarly-sized squares, like the ham
and cheese squares above, and then you arrange
the pieces to look like a checkerboard! If you can,
this type of sandwich looks best when the types of
bread you use are different colors.
 SCRAP
BOOK
IN T.L.E
Jonlyn Joie Amante
GRADE 8 LAUAN