People love sandwiches. We love all kinds -- two slices of bread, filled pita pockets, rolled flat bread, and open-faced sandwiches. Canapes (tiny finger sandwiches) are popular again. Where did sandwiches come from?
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The sandwich was invented by a British nobleman, John Montague, the Fourth Earl of Sandwich. According to the Open Sandwich Website, he was a terrible gambler. Around 1762, legend has it that Montague asked a waiter to bring him cold roast beef between two slices of bread to avoid getting his cards greasy.
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The Food Reference Website describes Montague as a "notorious gambler, running from one pub to another." His lifestyle left little time for eating, the site goes on to say, and that is why he ordered meat between two slices of bread. Since then, people around the world have enjoyed sandwiches.
I had open-faced sandwiches in Copenhagen, Denmark. The artistic sandwiches, garnished with tiny sprigs of watercress and chopped egg, were so beautiful I was hesitant to cut them. Open-faced sandwiches and canapes are labor-intensive. And hot sandwiches usually take longer to make than cold.
Sandwiches can be as simple as grilled cheese or the thrifty British sandwich of baked beans on toast. Hot sandwiches taste especially good on cold days. Think about hot sandwiches when you are out of meal ideas. Your family will love these recipes: Turkey and Bacon with Cheddar Sauce, Salami and Cheese Ciabatta, and Thelm's Rolled Mushroom Sandwiches.
Turkey and Bacon with Cheddar Sauce
8 slices thick bacon
1/2 pound thinly sliced turkey breast
4 slices of bread
2 1/2 tablespoons margarine
2 1/2 tablespoons gravy flour
2 cups skim milk
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
3/4 cup grated cheddar cheese
Cook bacon until crisp. Toast bread and place one slice on each plate. Cut the slices in half. Place sliced turkey on top of each toast half and top with a slice of bacon. Melt margarine in medium saucepan. Whisk in flour, milk, mustard, and salt. Cook sauce over medium heat, stirring constantly, until it thickens. Pour over sandwiches and garnish with fresh fruit. Makes 4 servings.
Salami and Cheese Ciabatta
4 take and bake ciabatta rolls, unbaked
4.5-ounce package of hard salami
6.67-ounce package of reduced fat Colby-Jack cheese
Preheat electric grill pan or cast iron grill pan. Cut rolls in half. Fill each with 4 slices of salami and 1 sice of cheese. Coat tops of rolls with olive oil non-stick spray. Grill for about 8 minutes, or until sandwiches are light brown and crusty. Pair with a green salad or fresh fruit. Makes 4 servings.
Thelma's Rolled Mushroom Sandwiches
2 tablespoons minced onion
2 tablespoons butter
1/2 pound fresh mushrooms, chopped
1/2 teaspoon nutmeg
1 medium garlic clove, minced
3 tablespoons flour
1 cup half and half (or fat-free half and half)
thin slices of white bread
melted butter
Saute onions in butter until soft. Add mushrooms and saute another two minutes. Add nutmeg and garlic. Sprinkle flour over mixture and gradually stir in half and half. Cook sauce over medium heat until thick. Chill. Cut crusts from bread. Spread mushroom mixture over bread and roll. Lay sandwiches in a shallow pan. Brush the tops with melted butter. Bake in a 375-400 degree oven until hot and slightly brown. Serve immediately. Makes 6-8 sandwiches.
Copyright 2009 by Harriet Hodgson
Three Hot Sandwich Recipes, Perfect For Lunch Or Dinner
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