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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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SANDWICH BASICS |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best SANDWICH BASICS recipe on the web!! The beauty of the versatile sandwich is that can be served cold or hot; grilled, baked or fried; layered, stacked, rolled or wrapped; open-face with knife and fork; cut in half or quartered. Almost every cuisine has its own version of a sandwich: filled Mexican tortillas, Middle Eastern pitas, Italian calzones, Chinese pork buns and the list goes on. Serve a hearty sandwich such as the Submarine Sandwich, and it’s a full-size meal. Tips for Sandwiches - Firm-textured breads work best for sandwiches because they’re sturdy enough to hold the filling without collapsing. Look beyond the usual when choosing sandwich bread: try nut breads, buns, tortillas, hard rolls. - Just say no to soggy sandwiches! Seal the sides of the bread that touch the filling by spreading them to the edges with spreads such as butter or cream cheese. If the filling is saucy, such as for Sloppy Joes (right), toast the bread before assembling the sandwich. Toasting helps seal the bread, too. - Some like ’em thick, some like ’em thin, so fill sandwiches according to individual likes and dislikes. - Hold together mixed fillings--chopped eggs, cut-up pieces of meat, vegetables--with mayonnaise, salad dressing, cream cheese, barbecue sauce or other sandwich spreads. Season with a little mustard, herbs, salt or pepper, if you like. - When freezing sandwiches, keep the following in mind: - Sandwiches can be frozen for up to 1 month. - Mayonnaise, sour cream, hard-cooked eggs, tomatoes and lettuce don’t freeze well, so wait to add them until just before serving. - Wrap sandwiches individually in moisture- and vaporproof wrap. - Sandwiches take about 3 hours to thaw at room temperature. Pack frozen sandwiches for school or work, and they’ll be ready to eat by lunchtime. If it’s going to be longer than 3 hours before sandwiches are eaten, put them in the refrigerator or on ice to keep them safe to eat. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Burgundy Beef Stew Chili White Chili Hungarian Goulash Everyday Cassoulet Shrimp Gumbo Quick Jambalaya Oyster Stew Easy Cioppino TIPS FOR BROTHS Fish Broth Vegetable Broth Chicken and Broth Beef and Broth Vegetable-Beef Soup Chicken Noodle Soup Gazpacho Cream of Broccoli Soup Borscht Beer-Cheese Soup Cream of Mushroom Soup French Onion Soup Wild Rice Soup Hearty Tomato Soup New England Clam Chowder Manhattan Clam Corn Chowder PREPARING SPLIT PEAS Senate Bean Soup Cuban Black Bean Soup Split Pea Soup Chicken, Artichoke and Red Onion Pizza American Grilled Cheese Barbecued Roast Beef Sandwiches Beef Burritos Calzone Chicken Salad Sandwiches Chicken Tacos Garden Vegetable Wraps Gyros Montana Panini Pizza Pizza Crust Reuben Sandwiches Sloppy Joes Submarine Sandwich Zesty Barbecue Sauce STEWS AND SOUPS BASICS QUICK HOMEMADE SOUP CHOWDER CHAT SANDWICH BASICS |
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