Conference turris::cooks

In my childhood I have eaten:
    
- banana sandwiches: 

- halva sandwiches: (sweet sesame blocks from middle-East)

- tomato sandwiches: cut a tomato in �, squeeze the pulp over the bread,
    		add salt,pepper, olive oil, place the skins etc on top
		after you have 'mooshed' it all together. Great in summer !

- French-fry sandwiches: Called in the North of England "Chip Butties"


    
    /Jeff

    Ok , I know some of these must make me seem weird, but here goes
    
    
    	Chip butties made from doorstop slices of bread
    
    	Triple decker fried egg sandwiches - Bread, egg, bread, egg,
    bread with tomato sauce liberally applied.  The yokes must be broken
    & the eggs fried on both sides.
    
    	Cold sliced potatoe and mint sauce
    
    	real sausages and bacon
    
    	A good open sandwich is to butter a slice of wholemeal toast,
    spread with mashed avocado, some thinly sliced tomatoes, sprinkle
    with flaked almonds and then toast under the grill until the almonds
    are golden.
    
    	Cheese and salami
    
    	Regards,
    		dave

    	>Chip butties made from doorstop slices of bread
         
    Dave, would you mind translating this from English to American?
    
    					andrew

    
    How about cold bean sandwiches?  Open a can of Campbell's beans,
    butter a slice of bread, pour on the beans and fold the slice and
    enjoy!

    
    
    Somehow, I get the idea that .0 is looking for gormet type sandwiches,
    not wierd flavor combinations.
    
    A Rew-Banz (Reuben) is very easy to make.
    
    	You can use either rye or pumpernickle for the bread....
    	You can use either pastrami or cornbeef for the meat....
    	You can use either cole-slaw or saurkraut for the tangy flavor....
    	And to my knowledge, the cheese has to be swiss.
    
    	I take pumpernickle bread, heap on the cornbeef, top with
    	saurkraut, swiss cheese and some mustard.  Spread butter
    	on the outside of the sandwich and grill.  Then put in a
    	350 degree oven for a few minutes to warm up the inside!
    	You can skip the oven if you let the ingredients come to
    	room temperature first.
    
    	Karen

    Well, my husband swears by Peanut Butter and American Cheese
    sandwiches, with or without the bread, for a very filling and hearty
    lunch.  You can spread the PB spread right on the cheese; fold; and
    eat.  Or use bread slices.
    
    They're a little strange, but if you want a bit more moisture, very
    thinly slice an apple, preferrably a tart McIntosh-like one, and
    include the slices atop the PB.  (It saves drinking after most every
    bite!)
    
    WARNING:  Don't eat too many of these!  You'll be digestively regretful!

    ref: .5
    
    That cold bean sandwich taste great with mayonaise also.
    
    Stu,

    When I make Reubons I eliminate the mustard....but load up on mayo...
    mmmmmm....delish
    
    Rick

    
    Re: .3 and .4
     
>              -< Once again, 2 countries separated by 1 language >-
>
>    	>Chip butties made from doorstop slices of bread
>         
>    Dave, would you mind translating this from English to American?


    I'll do the honours:
    
    'Chip' approximately translates to 'French Fry', but proper chips are
    thicker, soggier and eaten with liberal quantities of vinegar.
     
    'Butties' are sandwiches, only they taste better!
          
    'Doorstop slices' are slices thick enough to.... you guessed it...
    
    use as a doorstop! (ie about one inch thick) The term 'doorstop'
    is often used alone to refer to a thick sandwich, eg a cheese and
    onion doorstop.
    
    A chip doorstop made with proper chips and bread would probably be
    around three inches thick, comparitively thick for a British sandwich,
    since in the UK a ham (for example) sandwich would probably only have
    two or three thicknesses of ham, not the 15-20 typically found in
    the US variety.
    
    As an expatriate-Welshman living in Mass. the only time I have come
    close to culture shock (apart from the lack of beer) is every time
    I want to get a sandwich. In the UK you go to the counter and ask
    for a ham sandwich and in a posh (or health concious) place you
    might get to choose the colour of the bread. In the US you get the
    third degree, and have to design your gastronomic fancy from first
    principles. I thought I had it cracked last week, I went to the
    counter, and asked for " roast beef and Swiss cheese on wholewheat,
    no mayo, no tomato, no lettuce and hold everything else". 
    The guy nodded and set to work,and I really thought that I'd finally
    managed to think of everything but....
    
    
    
    "You want a toothpick in that?"
    
    
    AAAAAAAAARRRRRRRRRRGGGGGHHHHHHHHH!!!!!
    
    
    
    Andy
    

    
    Popovers make an interesting sandwich. Make a batch of popovers.
    When they are cooled carefully cut it in two. Stuff it with
    chicken salad, tuna salad, turkey salad, or ham salad. You may
    want to add some vegetables or lettuce to the sandwich because
    if the popovers come out nice and big and it's filled with a
    heavy salad, it makes for a very heavy sandwich.

    
    Linda
    
    
    

    I used to be part owner of a deli, and these were a couple of our
    hot sandwiches:
    
    Ruben's Cousin:
    ---------------
    French Bread Roll
    Cheddar Cheese Sliced Thin
    Roast Beef
    Cole Slaw
    
    Place the meat next to the bread, the cheese on top, and heat
    in the microwave on medium until cheese melts. Then fill with
    cole slaw - delicious and easy.
    
    The Bird
    ---------
    1 Slice Lite Rye, 1 Slice Dark Rye
    Turkey
    Stuffing
    Cranberry Sauce (jellied)
    
    Make two layers of the following - turkey, stuffing, gravy - then
    heat in micro on medium until very hot. Spread cranberry sauce on
    each piece of bread - place turkey and stuff in middle!
    
    
    Veggie Pocket
    -------------
    Roasted Red and Green Peppers
    Swiss Cheese
    Slice of Bermuda Onion
    Sliced Tomatoes
    Sliced Black Olives 
    Salt/Pepper
    1 Dash Oil
    Syrian Bread - cut in 1/2 down the center, then pulled open
     
    Squeeze the liquid from the peppers. Place the cheese next to the
    bread, the peppers next, tomatoes, onions, then olives. Sprinkle
    with salt, pepper, and oil - heat on medium in micro till melted.
 
           
    Have fun.
    

Quite by accident, I found a great sandwich the other day.  I placed a 
slice or two of turkey breast and a slice of provolone cheese in a pita
pocket and added chic peas.  Then I topped it with this salad dressing
I found in the oriental section of my grocer - some kind of ginger spiced
dressing.  I absolutely love the combination!!  Something you have to put
together and eat right away.  Storing it till lunch time can result in soggy
bread, yuck!!

--sandy

    Here's a sandwich I've enjoyed eating since I was a child.
    
    Spread grape jelly on some bread and place slices of cheddar
    cheese on top.  'Tis odd but I like it.

    This may not fit the description of a sandwich, but it is
    great for use with left over Chinese food or an actual take
    home order.
    
    Take the crust off of white bread, push the bread into muffin
    tins (normal size or very small which is a great appetizer 
    for company) and fill with the Chinese food.  put under the broiler
    until the bread browns along the edge.
    
    What a way to go.

    As a teenagers (with pocket money) we would hang out at the local
    deli.  The best sandwich there was an IVAN...
    
    I don't know the proportions, I always make them with tons of
    everything so bear with me....
    
                          IVAN SANDWICHES
    
    Whole wheat bread
    Thinly sliced roast beef
    onions
    Swiss cheese, sliced
    Russion Dressing (although I've used french and thousand island)
    
    In a pan sautee the onions until golden  
    While onions are cooking, spread dressing on bread
    When onions are almost done, put roast beef in on top of them so
     it heats through                      
    Pile beef and onions onto bread, cover with sliced cheese and quickly
     top with slice of bread so cheese melts against meat and onions
                        
    
    It's yummy and gooey and tasty!  
    
    (It didn't start out this way, but guess what we're having for dinner
     tonight?)
    
    
    Danielle Marie

    more than just toasted cheese...
    
    mushrooms, green/red/yellow peppers, onions, spring onions, tomatoes,
    salami, ham, any other cold meat, any other suitable (to your taste
    buds) vegetable...
    
    toast your bread on only one side.  slice your veg and/or meat fairly
    thinly.  turn your bread over, place the above things on it, cover
    with cheese of your wish, and toast till cheese melts all over the
    filling and begins to run down the side of your bread....
    
    truly delicious.
    
    Linda.

    I learned this (believe it or not) from Delta Airlines.
    
    Take two slices of the freshest imaginable light, fluffy whole grain
    bread.  Add a healthy layer of alfalfa sprouts (or leaf lettuce if you
    prefer, but *NOT* iceberg), a layer of sliced cucumber (about 1/4 inch
    thick), and a layer of fresh-out-of-the-garden sliced tomatoes.  Eat.
    It doesn't need anything spread on the bread at all, nor is salt and
    pepper necessary, which makes it a light, low-cal, low-fat, and
    generally healthy summertime snack or lunch. 
    
    							Pat

    A GREAT FRIDAY NIGHT SUPPER FOR TWO!! (MEDITERRANEAN STYLE)
    
    This is a great light supper for when seasons change from Summer
    to Autumn.
    
    6 loaves of Pita bread(medium size, cut in half)
    1 lb of cherry tomatoes cut in half
    1 pint of Calamato olives(pitted)
    2 green peppers(cleaned and cut into 1 inch squares)
    1 lb. of feta cheese(cut into small cubes)
    1 lb. of kielbasa(sliced and fried)
      
    Arrange the last 5 ingredients on a large serving platter. Place
    the bread into a serving basket lined with a paper napkin. serve
    with a good bottle of Beaujolais and enjoy!
    
    
                    
    
    

    One of my favorites is from Blazing Salads in Boston.  I've stolen
    the idea, and make it at home all the time.  Sorry, I don't have
    exact measurements.
    
    CHICKEN CALYPSO
    
    Cooked chicken breasts, marinated in Italian dressing (or your favorite
    marinade).  Cut into bite size pieces.  I usually use 2 or 3 breasts.
    
    Cooked broccoli, carrots and cauliflower.  I usually use 1/2 of
    a bag of frozen veggies.  This combination is usually available.
    
    Rice pilaf.  About 1/2 of a box of Near East.
    
    Swiss Cheese
    
    Syrian Bread - Med. Size.
    
    In a bowl, combine the chicken, veggies and rice.  If they are not
    all hot, heat in microwave.  (I often make the chicken ahead of
    time).  Cut the syrian bread on one side just so you can open it
    enough to fill it.  Place swiss cheese on one or both sides, depending
    how much you like cheese.  Fill with chicken, veggie, rice mixture
    and bake at 350 just long enough so the cheese is melted.
    
    If you wanted to cut calories, I'm sure you could leave out the
    rice.
    
    Gail
    
    

    RE: .20
    
    My mother and I live on those sandwiches in the summer!  They are
    even more delicious with some avocado slices and a sprinkling of
    Spike.  We also toast our wheat bread.
    
    Ohmigosh, my mouth is WATERING!!
    
    Cara

    
    How about this one.... Below are rough amounts per pitta bread filling.
    
    Pitta Bread
    Two rashers of meaty smoked bacon, not too much fat.
    Dollop of mayonaise to taste - I like Hellman's
    Dollops of Chilli sauce, with a garlic base, I like lots of this....
	I recommend Yeo's chilli sauce which is made in Singapore I think. It
	is fiery hot with a pleasant sweet taste.
    handful of sliced cucumbers to line Pitta
    handful of thinly sliced tomatoes to line Pitta
    � firm banana, that is split right down the middle
    handful of thinly sliced onion rings to line Pitta

    
    Grill Pitta for a minute or so both sides so that it puffs up. The
    Pitta must be malleable and not crisp. Make a pocket by cutting
    at the top of the pitta. Start grilling the bacon. When enough fat has
    run off pour into a frying pan and fry the banana on both sides until
    brown and slighly caramelised on both sides, add more lard if you need
    to. Make sure the bacon is not crisp bu fairly chewy so you may
    have to keep warm. 
    
    When all is done line inside of pitta with cucumber, onion and tomatoe
    slices, insert bacon and banana and then smear in as much of the
    chilli sauce and mayo as you wish. 

    Grab a load of paper napkins and eat. Your lips should be burning
    slightly as you try and munch it all down.
    
    If you are watching your weight and you have to try this then try
    grilling the bananas but baste them in bacon fat.
    
    Lovely! I also used to enjoy hot bacon and marmalade sandwiches
    when younger!
    
    

    Some old classics from my youth:                                   
    
                       Cream cheese and olive  or
    
           Turkish paste (egg salad with cr. cheese and olive)  or
    	
              Cream cheese and jelly (the only 1 of the 3 I like!)
    
    My mother and grandmother still eat these. It's been years for me.

    
    
    Cream cheese and honey on warm (freshly made) bagels are great also.
    Bagel Bakery in Burlington, VT was where I first saw them.  At home,
    I'll toast the bagels under the broiler (they won't fit in my toaster).
    
    Curried ground lamb (known as Keema) on toast is also good, at least I
    think so! :^)
    
    The unusual one I've heard of is peanut butter and bacon on toast,
    although I don't eat this one.
    
    				Nitin

    Italian or French bread spread with a small amount of butter and sliced
    banana.

    Here's a lo-cal one my mom used to make when I was a wee tot...
    
    Warm French bread, insert a Hershey milk choc. bar and chow down!! 
    Could this have been the start of the chocolate Croissant?
    

     My Mom made these for me when I was little and I've kept up the 
     tradition with my kids -- they love them.  

       		     OPENED FACED BROILER SANDWICH 
    	       (variation on the grilled cheese sandwich)
    
     Arrange slices of white bread on broiler pan and cover each piece with
     a slice of tomato and top with a slice of cheese and a slice of
     bacon.  (the bacon should be half cooked or translucent, 30 seconds
     per slice in the microwave works well) Broil until the edges of the
     bread are toasted and the cheese and bacon start to brown.  
     Serve just like it was a slice of pizza.
    
     -JFK-

    I have one that is truly delicious:
    
    Take Hamburger buns and split them apart.
    
    Mixture:
    
    1 lb Hamburger (ground chuck)
    about 1/4 C finely diced onions
    salt & Pepper to taste
     2 Dashes Garlic Powder
    
    Spread about 1/4" think on 1/2 of the bun.  Pop in the broiler until
    meat is done
    
    Eat and enjoy!
    
    
    Jackie
    

    My kids absolutely love this sandwich, made for them by me when they
    were little and still asked for!  Don't ask how I got the idea; I must
    have just been trying to clean up odds and ends in the fridge.  Anyway,
    here goes the recipe for what we call "Silly Sandwiches":
    
    Two slices of bread, any kind (we like white)
    On one slice of bread, spread mustard. Lay a piece of bologna down. Add
    a slice of cheese (we like American).  Slice a cucumber and place as
    many slices on the cheese as will fit on the bread (only one layer).
    Add a layer of lettuce (any kind).  Spread mayo or Miracle Whip on the
    other bread slice.  Now EAT!  Anyone who's ever had this sandwich has
    loved it.
    
    As a matter of fact, the originator of this note, Shelley Parshley, who
    is now married and has left DEC, used to live next door to me when she
    was 12 and has remained my cooking protege since then.  So, now that I
    know she's looking for an unusual recipe for sandwiches, I'm going to
    call her and remind her of this one, because she used to down them at
    my house all the time!
    

    
    
    	I don't know if this has been entered yet but my Grandmother used
    to make these when it was her turn to provide sandwiches for her
    get-together group.
    
    
    	You need 4-5 slices each of white and dark(rye, pumpernickle,ect..)
    	bread.  Use your favorite spread-tunafiish, egg salad, ect..
    	
    	Start by spreading a slice with the spread, then cover with the
    'other' color, spread, cover...... until you have a stack that is just
    about a perfect cube, of alternate coleored breads, with the filling in
    between.  Let the stak set for a few minutes for everything to settle.
    You also might want to trim all of the edges now.
    
    	Now, slice down through the stack-making each slice about as thick
    as a piece of bread, and Ta Da.. Ribbon Sandwiches!

	If you like celery stuffed with peanut butter, try this sandwich:  
	peanut butter and iceburg lettuce in your favorite bread.  It's
	GREAT!

	Cara

    Take 2 slices of your favorite bread, spread with pb, then with mayo,
    slice bananas on top, put together and ENJOY!!
    
    Trudy

    While we're on the subject of pb...my fave has always been pb and
    pickles--dill or half-sour.  I've been known to eat this combo even
    without bread.  Yum!
    
    Nancy

    This is got ta be the best sandwich going.
    
    	Ingredients:	Jar Peanut Butter (I prefer "smooth")
    			Large Spoon
    
    	Preparation:	Open Jar of PB
    			Scoop golf ball size portion of PB
    			Close Jar
    			Eat PB
    
    One other sandwich that I've been eating since I was a small boy.
    
    Mix 2 parts Peanut Butter (I prefer "smooth") and 1 part Molasses (my
    fav), Honey, or Syrup until well blended.
    
    Spread on bread and top with another slice of bread.
    
    Goes great with a tall glass of cold orange juice.
    
    .../Ken 

    A favorite of mine which I acquired when stationed in England about
    20 years ago is the salmon salad sandwich. Make with the following
    ingredients all thinly sliced:
    
    cucumbers
    tomatoes
    radish
    green onion
    green bell pepper
    optional is any other veggie you may like in a salad.
    
    canned salmon very well drained.
    mix salmon with malt vinegar, salt and pepper to taste
    
    Use butter on bread then layer salad veggies and cover
    with salmon mixture.
    
    Make lots of these as they usually disappear quickly.
    
    Dave
    

    Whenever I make ratatouille (see note 110.1) I save a healthy protion
    to be used in sandwiches...  Great with turkey and lettuce or your fav
    luncheon meat.. sometimes a dash of hot pickle relish.  BTW it is good
    hot or cold.
    
    Bob

    
    
    
    
    
    
    
    Toasted Bagel
    Cream Cheese
    Thinly Sliced Turkey Breast
    Thinly Sliced Salmon (optional)
    Thinly Sliced Onion
    Avocado (mashed or sliced)
    A little salt
    
    Assemble all of the above together into a sandwich. Best when eaten
    while the bagel is still warm. Be sure to have lots of napkins handy!!
    
    Ummmm Good!!!!
    
    Laura
                 

This makes the sandwich makers in the caf cringe - but _I_ like it!

 vegemite
 lettuce
 tomato
 grated carrot (optional)
 cottage cheese (optional)

nice on any kind of bread but does not keep well.
Try and keep the tomato away from the vegemite, as the salt in the vegemite 
makes the tomato weep.

Chele