HOW TO

MAKE
SANDWICH /
LIST OF
SANDWICH
SUBMITTED TO: LAR LAROCO CACANANDO

SUBMITTED BY: LEEN PATRIZE D. PALTEP

 9- SAN LORENZO RUIZ
TYPES OF SANDWICHES

 Chicken Sandwich
 Egg Sandwich
 Seafood Sandwich
 Roast Beef Sandwich
 Grilled Cheese
 Ham Sandwich
 Nutella Sandwich
 Grilled Chicken Sandwich
 Bread Sandwich.
 Cheese Sandwich.
 Chicken Sandwich.
 Egg Sandwich.
 Fish Sandwich.
 Fried Egg Sandwich.
 Grilled Cheese Sandwich.
 Grilled Chicken Sandwich.
 SANDWICH INGREDIENTS:
Breads and buns:

White, potato, sourdough, whole wheat, 10 grain, sprouted grains, oatmeal, rye, pumpernickel, ciabatta, Italian,
French baguettes, focaccia, Kaiser rolls, hoagies, hamburger buns, hot dog buns, slider buns, pita.

Meat/seafood fillings:

Ham, deli turkey, deli chicken, deli roast beef, hamburger, buffalo burger, turkey burger, meatloaf, bacon,
chicken salad, ham salad, seafood salad, fish filets (fried or grilled), oysters, clams, tuna patties, tuna salad,
bologna, salami, mortadella, capicola, pickle loaf, pepperoni.

Vegetarian fillings:

Tofu, tofu salad, portabella mushrooms, eggs, egg salad, American cheese, Swiss cheese, provolone, Lorraine
Swiss, gouda, smoked gouda, cheddar, pepper jack, Colby, Morningstar Farms meatless fillings, Quorn, eggplant,
squash, bean burgers, peanut butter, almond butter, sunflower butter, jelly, jam, whole fruit spread, cream cheese
fillings, Nutella.

Moist condiments:

Mayonnaise, Miracle Whip, Ranch dressing, blue cheese dressing, Thousand Island dressing, yellow mustard,
stone ground mustard, spicy mustard, Dijon mustard, catsup, barbecue sauce, chutney, teriyaki sauce, pepper
sauce.

Extras:
Lettuce, butter lettuce, spinach leaves, alfalfa sprouts, tomatoes, peppers, onions, sweet pickles, dill pickles,
muffeletta spread.
CITTERIO HARD SALAME PANINI

Ingredients:
Olive oil to coat one side of each of the bread slices (I use Kirkland Extra Virgin Olive Oil.)
2 slices of sourdough bread
Muffaletta olive salad (I use That Pickle Guy's salad.)
Swiss cheese to cover the bread slices. (You may use any hard cheese of your choice.)
Hard salame (I used Citterio brand and covered the bread with salame that was three slices
deep.)
Spring greens to cover the salame (You could also use fresh spinach, romaine, or basil
leaves.)
Sweet onion shreds sliced very thinly
Mayonnaise to cover one slice of bread.
Stone ground mustard to go on top of the mayo (I use Inglehoffer Original Stone Ground
Mustard.)

Method:

You may use a panini press. Follow the manufacturer's instructions. You
may also use my iron skillet pressing method. Instructions are below the
sandwich assembly directions. If you don't care if the sandwich is pressed,
you may simply grill it.

Coat one side of each slice of bread with olive oil. Assemble the sandwich.
Place one slice of bread on the cooking surface, oiled side down. Spread it
with a thin layer of muffaletta olive salad to cover the slice of bread. Use a
fork and strain as much of the oil off of the olive salad as you can. Add a layer
of cheese to cover the muffaletta. Use a layer of hard salame (about 3 slices
thick) to overlay the cheese. Layer the greens over the salame and top the
greens with the onion shreds. Finally, cover the second piece of bread's
unoiled side with a thin layer of mayo, followed by the stone ground
mustard. Close the sandwich with the second slice of bread, oiled side out.
Toast the sandwich using the press or grilling method.

Use skillets that will nest together. You may use any size that works. I used
an 8” cast iron skillet for the bottom skillet part of the press and a 6” cast
iron skillet as the top of the press. Heat the smaller skillet over medium heat
for 3-5 minutes. The longer you heat it, the browner your sandwich will be.
You should smell the iron heating!

In the larger skillet, assemble the sandwich while the smaller skillet is
heating. Turn the heat to medium under the bottom skillet. Take the heated,
smaller top skillet and place it on top of the sandwich. Add a weight. This
could be a tea kettle that is filled about one-quarter full of hot water or a
larger iron skillet that has also been heated. Whatever you use as a weight
should also be hot, so that it does not siphon off the heat from the top
grilling skillet.. Grill the sandwich for about 3-5 minutes or until it is
browned to your taste.

Carefully remove the top skillet. The bread might stick. Have a spatula ready
to gently pry the bread away from the top skillet. If this happens, just put the
sandwich back together. Flip the sandwich over to the other side, and let it
rest in the pan for about one minute.

A grilled sandwich is tasty, but a pressed and grilled sandwich is a delight!

This skillet method really works well. It does not leave the little grill marks
like a panini press, but the sandwich is crunchy and pressed.