The epitome of comfort food, the sandwich is celebrating the 250th year of its existence. So today, we present to you a few classic recipes that have been helping make bread better
The Classic BLT
- 12 slices of bacon
- 8 slices white bread
- 8 fresh leaves of iceberg lettuce,
- 8 slices of ripened tomatoes
- 8 tablespoons mayonnaise
- Cook bacon until crispy, then drain on paper towels.
- Toast the 8 slices of bread.
- Spread 1 tablespoon mayo on each slice of toasted bread.
- Lay a slice of lettuce and 2 slices of tomato on 4 pieces of mayo-spreaded toast,
- Arrange 3 slices of bacon evenly on top of tomato.
- Add 1 slice of lettuce on top of bacon.
- Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
The Grilled Cheese Sandwich
- 12 slices bread
- 12 slices cheddar cheese or 12 slices American cheese
- 8 tablespoons butter or 8 tablespoons margarine
- Butter each side of the bread slices with 1 t butter or margarine, and place on a baking sheet.
- Place cheese on each slice of bread. Top with remaining bread.
- Bake in preheated oven for 6 to 8 minutes at 450.
- Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.
Philly Cheese Steak
- 2 large hoagie rolls
- 1/2 lb deli roast beef (very rare, sliced wafer thin)
- 1 white onion (thinly sliced)
- 1 green bell pepper (thinly sliced) (optional)
- 2 teaspoons garlic (minced)
- 1/2 lb provolone cheese (thinly sliced)
- extra virgin olive oil (for grilling)
- salt and pepper
- marinara sauce or ketchup
- Heat a large saute pan over medium-high heat, add olive oil, onions and bell pepper and cook
- Add the garlic, salt and pepper, and cook for about 30 seconds.
- Add the meat to the hot part of the griddle.
- Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas.
- Mix the meat and the carmelised onions and bell pepper together.
- Divide into 2 portions, and top both portions with the cheese to melt.
- When the cheese is melted,flip the sandwiches over and add topping, such as marinara sauce or ketchup and serve
- 4 slices thick jewish rye bread
- 3/4 lb sliced corned beef (deli not packaged)
- 3/4 lb sliced pastrami (deli not packaged)
- 4 slices thick imported swiss cheese
- 6 ounces sauerkraut (well-drained)
- 6 ounces coleslaw
- Lightly toast slices of Rye Bread and generously spread with Russian Dressing
- Divide among 2 of the slices, the corned beef, pastrami, sauerkraut, coleslaw and Swiss cheese and close.
- Place both sandwiches on a baking sheet and bake in a preheated 400 degree oven for 3 to 5 minutes, until cheese is lightly brown.
- Remove from oven and cut each sandwich in half on the diagonal.
- Serve immediately, accompanied with dill or half-sour pickle and either potato chips or Freedom Fries.
- 1 1/2 lbs ground round
- 3/4 cup catsup
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons mustard
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 1 small onion
- Cook meat slowly in skillet with salt and onion.
- Meanwhile, make sauce by mixing together all other ingredients and cooking slowly over low heat for 15 minutes.
- Drain and add meat.
- Let simmer for at least an hour, stirring from time to time, to let meat absorb the sauce.
- Serve on toasted hamburger buns.