Crumbs to die for

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

Ingredients

• 12 slices of bacon
• 8 slices white bread
• 8 fresh leaves of iceberg lettuce,
• 8 slices of ripened tomatoes
• 8 tablespoons mayonnaise

Directions

1. Cook bacon until crispy, then drain on paper towels.
2. Toast the 8 slices of bread.
3. Spread 1 tablespoon mayo on each slice of toasted bread.
4. Lay a slice of lettuce and 2 slices of tomato on 4 pieces of mayo-spreaded toast,
5. Arrange 3 slices of bacon evenly on top of tomato.
6. Add 1 slice of lettuce on top of bacon.
7. Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.

The Grilled Cheese Sandwich

Ingredients

• 12 slices bread
• 12 slices cheddar cheese or 12 slices American cheese
• 8 tablespoons butter or 8 tablespoons margarine

Directions

1. Butter each side of the bread slices with 1 t butter or margarine, and place on a baking sheet.
2. Place cheese on each slice of bread. Top with remaining bread.
3. Bake in preheated oven for 6 to 8 minutes at 450.
4. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.

Philly Cheese Steak

Ingredients

• 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

Directions

1. Heat a large saute pan over medium-high heat, add olive oil, onions and bell pepper and cook
2. Add the garlic, salt and pepper, and cook for about 30 seconds.
3. Add the meat to the hot part of the griddle.
4. Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas.
5. Mix the meat and the carmelised onions and bell pepper together.
6. Divide into 2 portions, and top both portions with the cheese to melt.
7. When the cheese is melted,flip the sandwiches over and add topping, such as marinara sauce or ketchup and serve

The Reuben

Ingredients

• 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

Directions

1. Lightly toast slices of Rye Bread and generously spread with Russian Dressing
2. Divide among 2 of the slices, the corned beef, pastrami, sauerkraut, coleslaw and Swiss cheese and close.
3. 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.
4. Remove from oven and cut each sandwich in half on the diagonal.
5. Serve immediately, accompanied with dill or half-sour pickle and either potato chips or Freedom Fries.

Sloppy Joe

Ingredients

• 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

Directions

1. Cook meat slowly in skillet with salt and onion.
2. Meanwhile, make sauce by mixing together all other ingredients and cooking slowly over low heat for 15 minutes.
3. Drain and add meat.
4. Let simmer for at least an hour, stirring from time to time, to let meat absorb the sauce.
5. Serve on toasted hamburger buns.

Tags: Philly Cheese Steak, sandwiches, Sloppy Joe, The Classic BLT, The Grilled Cheese Sandwich, The Reuben

Category: Food & Drink, Life & Style