By Helen Graves
One hundred and one mouthwatering recipes to unfold in your bread. From the common-or-garden cheese and tomato sandwich to a massive meatball sub, the sandwich is the main flexible form of foodstuff conceivable. even if you will have an easy snack to stay on your lunchbox or anything extra big to work out away a Sunday morning hangover, one zero one Sandwiches has scrumptious recipes from all over the world regarding the major component, bread, to make paninis, burgers, hogies, boccadillos, tartines, and more. Read more...
summary: a hundred and one mouthwatering recipes to unfold in your bread. From the standard cheese and tomato sandwich to a massive meatball sub, the sandwich is the main flexible form of nutrition possible. no matter if you will have an easy snack to stay on your lunchbox or anything extra mammoth to work out away a Sunday morning hangover, one hundred and one Sandwiches has scrumptious recipes from around the globe regarding the main component, bread, to make paninis, burgers, hogies, boccadillos, tartines, and extra
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Extra info for 101 sandwiches : a collection of the finest sandwich recipes from around the world
Chip Butty The chip butty is a sandwich that, for many people in the UK, is a real taste of childhood. Across Britain there are many names for the chip butty including chip batch, chip cob (East Midlands), or my favorite, “piece and chips” (Scotland). A chip butty is often an added bonus element of a fish supper: white bread, thickly buttered, served with fish and chips. The diner stuffs said bread with chips, finishing with a blob of ketchup or gravy. Despite potential stylistic variation, there is one vital rule: the filling must always be “proper” chips, never French fries.
As lobster is expensive, it’s also a serious treat. Makes 1 INGREDIENTS The meat from 1 cooked lobster Mayonnaise Lemon juice Sea salt and black pepper, to taste 1 soft hot dog-style bun or 1 brioche roll (for uber-decadence), split open A few finely snipped fresh chives, to garnish Chop the lobster meat into similarly sized chunks and mix with just enough mayonnaise to bind, plus a very tentative squeeze of lemon juice (it’s always possible to add more but impossible to take it away). Season with salt and pepper, then load into the bun or roll and sprinkle with a few snipped chives.
Thinly slice the cucumber, then put the slices in a colander and sprinkle with salt. Set aside for 30 minutes to drain. Sprinkle over a little lemon juice and mix well. Spread each slice of bread thinly with butter, making sure to spread right to the edges. Add a layer of cucumber slices to 2 of the slices, then sandwich together with the remaining slices of bread. Remove the crusts and cut into finger sandwiches. Serve immediately. Dill, Shrimp, and Egg Smørrebrød As mentioned in the introduction to this book, the definition of what equals a sandwich and what does not can be a contentious issue.