How to Make Pinwheel Sandwiches

Pinwheel sandwiches are cute and they make fabulous finger foods. Depending on the topping used, pinwheel sandwiches are very versatile; they're great for afternoon tea and elegant enough for cocktail parties. As an added bonus, these sandwiches are a perfect size for little fingers and are wonderful at kids' parties.

Pinwheel Sandwhich

STEPS:

1. Assemble bread and toppings.

2. Remove the crusts from your bread.

3. Flatten your pieces of bread with a rolling pin. Only roll once or twice at the most - you don't want limp bread!

4. Spread or place your toppings on each slice of bread. Be careful not to have anything overlapping the edges (or these will stick out when you roll them).

5. With two hands, roll up each slice to create the pinwheel.

6. Insert a toothpick if it won't stay rolled together on its own.

7. Wrap tightly in either plastic wrap or greaseproof paper and refrigerate. If you are freezing them, wrap twice in plastic and then place in a Ziploc bag to try to prevent the formation of ice crystals, and to keep out odors.

8. Slice them 1⁄2 inch (1.3 cm) thick and fasten with toothpicks before serving on platters with pieces of fruit or salad vegetables artfully displayed. Or, if it's a children's party, use colored sweets, toy animals etc. as part of the display, to draw in the children's interest.

How to Prepare an Open-Faced Sandwich

When most people think of preparing a quick, tasty meal, the one thing that pops into mind is simple sandwich like the “clubhouse” or “French-dip” or “double down.”

However, if you have a hankering for something complex, like an open-faced sandwich, you should be aware of exactly what you are getting yourself into

Open- Faced Sandwich

STEPS

1. Determine what type of open-faced sandwich you plan to make. This will be important for the next step.

2. Consult your local university, community college or city’s parks & recreation program. Several times a year, they will offer three-week classes in open-faced sandwich preparation and theory. If you have not followed step one (above), this could be a problem. While there are a few programs that offer generalized open-faced sandwich courses throughout the country, many of the accredited institutions only offer classes in specific types- e.g. roast beef, turkey, meatloaf, etc.

3. Once you have completed the mandatory coursework, call your state’s Department of Agriculture or consult their website. You should be able to download the necessary forms online, but you will have to make an appointment to go in for your open-faced sandwich exam.

4. Take the exam. This should not involve any supplies, as it will likely be a written exam. Some states may vary (Indiana, for example, requires applicants to make an open-faced sandwich before three-person panel, but meat, bread and gravy supplies are provided.).

5. Await results. Again, this is dependent upon your local authority. The standard time is 3-5 weeks.

6. If you have failed the exam, you may apply to take it again. However, if you pass, then you’ll get your OFS license in the mail and it’s time to make that open-faced sandwich!

7. Go to the store and purchase the supplies for your open-faced sandwich. You will be asked for your OFS license and one piece of photo ID.

8. Prepare the meat, gravy and potatoes/stuffing.9. Place one slice of bread on plate. Put the meat on the bread. Scoop desired amount of

potatoes/stuffing on top, perhaps spilling over the layer of bread/meat.10. Ladle gravy over the bread, meat and potatoes/stuffing. Season to taste

How to Make a Sandwich

Sandwich Basics

A sandwich is a quick and tasty way to make a meal. It can make a great lunch or breakfast, and can either be served either hot or cold. Below you'll find a general primer on how sandwiches work, as well as recipes and ideas for assembling your own.

Total time: 5-20 minutes

Regular Sandwich

1. Choose a bread. There are lots of different styles of bread that contain "whole grain" instead of "multi grain." These are the best ones to choose if you're trying to eat healthy, since multi grain has no nutritional benefits beyond normal bread. You can consider some of the following types of breads:

Sliced breads are the norm in most Western grocery stores and these are what is used to make most "standard" sandwiches, like peanut butter and jelly. You can get this bread made from many different ingredients (rye, potato, white, wheat, etc), and the different flavors will go better with some sandwiches than others.

Loaf breads are basically sliced breads that haven't been cut yet, but get used in much the same way. This bread is usually fresher and cut thicker than normal sliced bread.

Buns are small round or oval loaves that get cut in half to make the sandwich. This is common with hamburgers or Brioche sandwiches, but you can also use things like pretzel buns.

Raised flat breads include breads like focaccia bread or panini. These have a similar texture to pizza dough or true flat breads but are thicker, which means they can be sliced to create a true sandwich.

Flat breads include things like pita bread, naan, and tortillas. These do not make a true sandwich but instead make wraps or are cut in half and stuffed between the natural bread layers.

2. Choose your condiments. Condiments are meant to make the bread more moist. They aren't required, but they can really add to the flavor and texture of the food. When placed on the bread, the condiment should be spread as close to the edge of the bread as possible, making sure the bread is fully covered. Some condiments include:

Butter Mayo Mustard Ketchup Pesto Barbecue Sauce Hollandaise

3. Choose your fillings. Different sandwiches will include different things between the bread layers. This is where you can really get creative! Usually what's inside the sandwich determines which meal it's "appropriate" for, but don't let this stop you: if you want a bacon-and-egg sandwich for dinner, go for it! Fillings come in a few categories:

Meats like deli meat, sausage patties, loose meat (usually ground and in a sauce), or chicken breast.

Vegetables like salad leaves, stir-fry vegetables, sliced tomatoes, sliced onions, etc. Cheese, which is generally always sliced for ease of use, though some cheese may be

crumbled (like blue cheese). Good sandwich cheeses include swiss, muenster, brie, gouda, pepperjack, or cheddar.

Other items like egg salad, fried eggs, chili, peanut butter, jelly, marmite, and nutella.

4. Eat the sandwich cold. You can assemble the sandwich by layering the ingredients

between the two pieces of bread and simply eating it cold, if you want to. This is common with lunch sandwiches.

5. Cook the sandwich. Cooking of sandwiches or hot sandwiches are more common with breakfast and dinner. You should never cook a sandwich in a microwave, as this will steam the bread and make it soggy. However, there are several good ways that you can cook a sandwich or heat it up:

You can use a frying pan or griddle. This is most common with sandwiches like grilled cheese. When doing it this way, you should cover the bread that will be touching the pan with butter or mayonnaise and then cook the sandwich over low heat until the cheese melts, switching to high heat towards the end to brown the bread if it is not already. Don't forget to flip it!

You can use a broiler, which most modern stoves have. This is the drawer under the stove and is usually turned on with a special knob. It gets very hot! Put the sandwich on a pan and place in under the pre-heated broiler for about 5 minutes a side. Check is frequently to make sure it doesn't burn. This is closest to how sandwich shops (like Subway) cook their sandwiches.

You can use a panini grill, which is basically just a George Foreman grill (for the American crowd). This grill gets sprayed with cooking spray and then the sandwich gets pressed between the layers of the grill for about 3 minutes.

You can use a BBQ to cook a sandwich. Aside from the obvious prep of a burger, you can also put other kinds of sandwiches on a grill whole. However, the flames will have to be low or you will likely burn your sandwich.

How to Make the Perfect Tea Sandwich

1. Start with thinly sliced bread. 2. Use just enough mayonnaise―a light coating on each slice of bread―to stick all the sandwich contents together and prevent sogginess. 3. Select assorted sandwich fillings. In addition to liverwurst and cucumber, try turkey with watercress or roast beef and horseradish. 4. Exercise restraint when adding the filling (it's a tea sandwich, not a sub). 5. Trim the crusts after assembling the sandwiches to create a classic, clean look. Then cut into halves or quarters.

How to make a Pitta Bread

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close.

Ingredients

1 package of yeast, or quick rising yeast 1/2 cup warm water 3 cups all purpose flour 1 1/4 teaspoon salt 1 teaspoon granulated sugar 1 cup lukewarm water

PreparationDissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Ham and Cheese Bread Rolls

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Serves: 8 pcs

Ingredients

8 pcs sliced bread, edges trimmed 8 pcs champagne ham 8 cheddar cheese squares 2 eggs, beaten 2 cups bread crumbs oil

Instructions

1. Flatten each piece of sliced bread, place ham and cheese on top then roll it tightly. Set aside seam side down to prevent it from opening. Do it with the remaining bread.

2. Place eggs in a shallow container.3. Place bread crumbs in another shallow container.4. Dip bread rolls in eggs then into the bread crumbs.5. Add enough oil into a frying pan to cover surface then fry bread rolls seam down using medium

heat. Once one side turns golden brown turn bread around and brown the current side. Once all sides are golden brown remove from pan and place in a paper towel lined plate to remove excess oil.

6. Slice diagonally in half, serve while hot.

Beef and Salad Filled Roll

Our standard long white roll filled with roast beef lettuce egg tomato beetroot grated cheese and cucumber with a smattering of mayonnaise ... yum

Ingredients

Bread, Beef, Lettuce, Cheese, Carrot, Beetroot, Tomato, Egg, Mayonnaise (Egg), Cucumber, Margarine, Salt/Pepper

Bake Shack products are manufactured on equipment which may contain traces of: Egg, Dairy, Nuts, Seeds and Seafood.

Deep-fried Sandwiches

These are made by dipping sandwiches in a beaten egg and, sometimes, in bread crumbs and then deep fried. This type of sandwich is usually cooked on a griddle or in a hot oven instead, as deep frying can be greasy.

Monte Cristo sandwich

Ingredients:

2 slices white bread Butter 30 g sliced turkey 30 g sliced ham 30 g sliced cheese 1 egg, beaten 30 ml milk

Procedure:

1. Place the bread on a clean work surface. Spread both bread slices with butter on one side.2. Place the turkey, ham, and cheese slices on one of the pieces of bread. Top with the

remaining slice of bread, buttered side down.3. Secure the sandwich with 2 picks placed in opposite corners.4. Beat the egg and milk together.5. Dip the sandwich in the batter until it is completely coated and the liquid has partially

soaked into the bread.6. Panfry the sandwich in oil until golden brown.7. Cut in half and serve immediately.

Grilled Sandwiches

These are also called toasted sandwiches, simple sandwiches that are buttered on the outside and browned on the griddle or in a hot oven.

Grilled Cheese Sandwich

Ingredients:

2 slices White bread 30 g Cheddar or American cheese; 1 slice cut to the size of the bread Butter

Procedure:

1. Butter the slices of white bread.2. Place the slice of cheese between the slices of bread, buttered side out.3. Place on a preheated griddle.4. Grill until golden brown on both sides and the cheese starts to melt.5. Remove the sandwich from the griddle. Cut in half diagonally and serve immediately.

Regular Hot Sandwiches

It consists of hot fillings, usually meats, between two slices of bread or two halves of a roll. They may also contain items that are not hot, such as a slice of tomato or raw onion on a hamburger.

Barbecue Pork Sandwich

Ingredients:

180 g Marinated pork, liempo cut 4 Tbsp barbecue sauce Pinch of salt Pinch of pepper 1 Hotdog bun 25 g Barbecue sauce 100 ml water

Procedure:

1. Place pork in a shallow dish2. Add barbecue sauce on the meat3. Add salt and pepper4. Chill for 30 minutes-1 hour or overnight.5. In a sauce pan, combine the water and barbecue sauce.6. Add the marinated meat and simmer uncovered over low heat for 10-15 minutes until the

liquid has reduced and thickened slightly.7. Keep the meat hot for service8. Butter the hotdog bun.9. Place the meat mixture on the bottom half of the bun.10. Place the other half of the roll on top and serve immediately.

Multidecker Sandwiches

These are made with more than two slices of bread (or rolls split into more than two pieces) and with several ingredients in the filling.

Club sandwich

Ingredients:

3 slices white bread Mayonnaise 2 leaves lettuce 2 slices tomato (1/4 inch thick) 2 strips Bacon, cooked crisp 30 g sliced turkey

Procedure:

1. In a pan, cook the bacon until crisp.2. Place the 3 slices of bread on a clean surface. Spread the top with mayonnaise.3. On the first slice, place one lettuce, then 2 slices of tomato, then 3 strips of bacon.4. Place the second slice of bread on top, spread side down.5. Spread top with mayonnaise.6. On top of this, place the turkey, then the other lettuce leaf.7. Top with the third slice of bread, spread side down.8. Place the frilled picks on all 4 sides of the sandwich.9. Cut the crusts of the sandwich off.10. Cut the sandwich from corner to corner into 4 triangles. Each triangle will have a pick

through the center to hold it together.11. Place on a plate with the points up. The center of the plate may be filled with potato chip

as side dish.

Focaccia Bread

YIELD: 8 to 10 servingsPREP TIME: 20 minutesCOOK TIME: 30 minutesTOTAL TIME: 3 hours 5 minutes

ingredients:

1 3/4 cups warm (110-115°F) water1 package (2 1/4 teaspoons) instant yeast5 sprigs fresh rosemary leaves, chopped and divided1 tablespoons granulated sugar5 1/4 cups (23.63 or 670 grams) all-purpose flour, plus more for kneading1 tablespoon kosher salt, plus coarse sea salt for sprinkling1 cup extra-virgin olive oil, divided

directions:

In the bowl of a stand mixer, combine the water, yeast, 2 teaspoons of the chopped rosemary, sugar, and half the flour. Stir to combine. Fit the mixer with the dough hook and on low speed add in the remaining flour, salt, and 1/2 cup olive oil. Once the dough comes together, increase the speed to medium and knead for 5 to 6 minutes, or until smooth and soft. If the dough is really sticky, add in another tablespoon or two of flour.

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour. Make ahead: place the dough in a large plastic bag, or divide in half and place in two plastic bags, and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge or for a few hours at room temperature. Proceed with the recipe.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. Put the dough onto the jelly roll pan (you can divide the dough in half and bake in 2 smaller 9 by 13-inch pans) and begin pressing it

out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. Spread your fingers to make little holes all the way through the dough.

Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F.

Brush the focaccia with the olive oil on the pan and sprinkle liberally with coarse sea salt and the remaining rosemary leaves. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool slightly before cutting and serving.