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Sandwich
Tips
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| Crust
helps keep the bread fresh and should be trimmed just before serving. Do
this neatly for a clean, crisp edge. If you can slice sandwiches just before
serving. Experiment with different ways of cutting the bread. |
| When
toast is preferred, trim the crust before toasting, and spread the toast
with butter and filling the moment it is done. |
| Open
Face sandwiches dry out more quickly than those with a second piece of
bread, so you should make these last. |
| Hors
d'oeuvres and tea sandwiches generally begin with a slice of buttered bread.
The butter acts as a sealer, preventing the filling from seeping into the
bread and making it soggy. Be generous with the butter, making sure it
extends to the edges of the bread. |
| Never
make a sandwich with salted butter or cold butter. The butter should always
be sweet (unsalted) butter that has been softened -- never melted - to
room temperature. |
| Spreads
should be creamy, not soupy, and, like the butter, should extend to the
edges of the bread. Keep them well chilled before making sandwiches. |
| Never
overwhelm an hors d'oeuvre with too many flavors; one or two main ingredients
are enough. Use paper thin slices of meat, cheese, and vegetables.
The only thing worse than a soggy hors d'oeuvre is one that is so loaded
with topping that it drips all over you. |
| Keep
garnishes as simple as possible- and edible. Avoid those that wilt easily. |
| To
store sandwiches, stack them in a shallow container lined with a damp kitchen
towel. Place a piece of wax paper between the layers. Cover with wax paper,
then another damp towel. The sandwiches will keep for several hours. |
Try
Our Delicious Sandwich Recipes |
Nancy
Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights
at
Campanile-by N.Silverton
There are recipes for some truly
addictive bar snacks, like Cheese Fritters and Candied Spicy Walnuts, to
serve before the meal. Recipes for tantalizing spreads and condiments that
go well beyond the ordinary. And for the cook who wants to make everything
from scratch, recipes for different breads |
Panini,
Bruschetta, Crostini: Sandwiches, Italian Style
by
Viana La Place (Author)
The world of sandwiches, Italian
style. These heavenly bread-based creations include recipes for breakfast,
lunch, and dinner, antipasti, party foods, and delicious desserts and indulgences
for any time of the day. |
Vegetarian
Sandwiches: Fresh Fillings for Slices, Pockets, Wraps, and Rolls by Paulette
Mitchell, Ondine Vierra (Photographer)
Think a veggie sandwich is just
cheese and sprouts? Think again.Try brown bagging it with Mexican Black-Bean
Pitas, wowing a dinner party with elegant Pear Crostini, or satisfying
a hungry crowd with Eggplant Parmesan Poor Boys. |
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