400 BEST SANDWICH RECIPES
400 BEST SANDWICH RECIPES
From Classics & Burgers to Wraps & Condiments
by Alison Lewis
Robert Rose Inc.
Contact: Martine Quibell
416-322-6552 x 3133
The time of day usually dictates the food you’re planning on making and eating. When thinking about the sandwich, we typically see it as the number one answer to fight off mid-day hunger. However, in her first cookbook, 400 BEST SANDWICH RECIPES, Alison Lewis proves that a sandwich is no longer reserved for lunchtime. In fact, these recipes can be enjoyed at any mealtime — and include a wide array of snacks, appetizers and desserts. Along with new twists on traditional sandwiches, there are selections of wonderful, intriguing and creative new recipes.
With hundreds of choices, 400 BEST SANDWICH RECIPES has the perfect sandwich for anyone’s craving, and every recipe can easily be prepared by the home chef. The recipes are organized into:
- Breakfast and brunch sandwiches
- Lunchbox sandwiches
- The classics
- Grilled cheeses
- Burgers and sliders
- International sandwiches
- Regional American favorites
- Light and healthy sandwiches
Recipes like Lunch Box Sushi and Classic Club Sandwich are ideal for the busy home cook who wants to serve tasty, healthy, portable and economical dishes made with fresh ingredients. Very little equipment is needed, and the condiment recipes will enhance any sandwich, turning it into a gourmet meal.
About the Author
Alison Lewis is a nationally known Recipe Developer, Television and Social Media Food Spokesperson and Consultant, Mom Food Blogger, Food Educator, Food Photographer/Stylist, Nutritionist, and President of Ingredients, Inc., a Food Consulting company in Birmingham, Alabama. She is known for creating healthy, family-friendly recipes that are easy to prepare, and she offers great and entertaining ideas on her blog, http://ingredientsinc.net. Alison’s recipes are frequently featured in well-known magazine publications and cookbooks like Southern Living, Oxygen, Weight Watchers, and Better Homes and Gardens. Previously, she was an Editor on the Food Staff at Southern Living Magazine and Oxmoor House Books after completing degrees in Marketing, Advertising and Nutrition. She attended culinary classes at The Culinary Institute in New York and Greystone and The Institute of Culinary Education in New York.
I came up with this idea because sushi for lunch is often requested at my house. These came out great, and I love using shrimp instead of crabmeat in this recipe.
Serves 4 to 6
1 teaspoon wasabi powder
2 tablespoon soy sauce
2 cups cooked sushi short-grain rice, cooled
2 tablespoons chopped green onions
1 teaspoon Mayonnaise
1⁄8 teaspoon hot pepper flakes
6 (10-inch) white or whole wheat tortillas
6 sheets nori
1-1⁄2 pounds peeled cooked shrimp, chopped
1 cup chopped avocado
1 cup finely chopped cucumber
1⁄3 cup soy sauce
In a small bowl, combine wasabi and 1 teaspoon water. Add 2 tablespoons soy sauce and mix well.
In a medium bowl, combine rice, wasabi mixture, green onions, mayonnaise and hot pepper flakes.
Line each tortilla with nori. Arrange rice mixture equally in center of each wrap. Add shrimp, avocado and cucumber. Fold both ends over filling. Roll up and serve with soy sauce.
Variation: You can use flavored tortillas in this recipe and imitation crab instead of shrimp.
Tip: Prepare your rice the day before. I like to prepare my sushi rice with seasoned vinegar and toasted sesame seeds.
My favorite club sandwich is at the Pine Tree Country Club in Birmingham, Alabama, where I live. They have been making it the same way since I was a child.
12 slices white bread (1⁄2-inch thick slices), toasted
1⁄2 cup Homemade Mayonnaise
8 ounces sliced turkey
2 small tomatoes, sliced
8 slices Swiss cheese
8 slices bacon, cooked
4 lettuce leaves
Place bread slices on a work surface. Spread mayonnaise on one side of 8 bread slices. Arrange turkey, tomato and Swiss cheese over mayonnaise on each slice. Stack 2 slices together, keeping toppings up, then place 2 slices of bacon and the lettuce on top of cheese. Cover with remaining top halves and press together gently. Slice into quarters. Secure with toothpicks to hold the stacks together.
Tip: Deli or roasted turkey can be stored in the refrigerator for up to 4 days.
Variation: Updated Club Sandwich: Use 1⁄2 cup aïoli instead of mayonnaise. Substitute 4 watercress leaves for each lettuce leaf, 8 slices applewood smoked bacon, for bacon, 8 ounces peppered turkey for turkey and 8 slices pepper Jack cheese for Swiss.
These recipes may be reproduced with the following credit:
Excerpted from400 BEST SANDWICH RECIPES: From Classics & Burgers
to Wraps & Condiments by Alison Lewis © Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.