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    Great Sandwiches
    Great Sandwiches
    Great Sandwiches
    Ebook170 pages56 minutes

    Great Sandwiches

    By Katherine Bebo

    ()

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    About this ebook

    A collection of the finest sandwich recipes from around the world.
    From the humble cheese and tomato sandwich to an enormous meatball sub, the sandwich is both a comforting classic and the most versatile type of food imaginable. Whether you want a simple snack to stick in your lunchbox or something more substantial to see away a Sunday morning hangover, Great Sandwiches has delicious recipes from around the world involving the key ingredient, bread, to make paninis, burgers, hogies, boccadillos, tartines, and more. With beautiful illustrations to showcase the true variety and deliciousness of the world of sandwiches, you will find recipes for everything from the classic BLT and Pastrami on Rye, to exciting creations from further afield like the Katsu Sando and Cubano, as well as more practical creations in between bread such as the Roast Dinner Leftover Sandwich.
    LanguageEnglish
    PublisherCICO Books
    Release dateJun 13, 2023
    ISBN9781912983728
    Great Sandwiches

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      Book preview

      Great Sandwiches - Katherine Bebo

      The best thing since Slıced Bread

      Food fads come and go. In the 1970s, fondues and quiches were all the rage; people couldn’t get enough kale and quinoa in the 2010s; and anything and everything that could be cooked in an air fryer was the plat du jour in 2023. But the classic sandwich has endured the test of time. Ever since 1762, when John Montagu – the 4th Earl of Sandwich – asked for a serving of roast beef between two slices of bread so he didn’t have to interrupt his card playing to go and eat, the world has been relishing sandwiches with glee.

      Sandwiches come in many forms: paninis, wraps, pittas, tortillas, rolls, baguettes, bagels, subs, butties, hoagies… With seemingly endless combinations of breads, meats, cheeses, vegetables and spreads, there are more possibilities than you can shake a French stick at. This book has narrowed them down to 50 of the most stand-out servings from around the globe.

      The East is East and Go West chapters will take you on a taste-bud-tingling tour of the world – stopping off in Israel to scarf a Sabich and Italy to polish off a Piadina. The selection of Hugs on a Plate are so comforting, as you sink your teeth into them it’ll be like sinking into a warm bubble bath. The Go Big or Go Home recipes are as thrilling as they are filling; the Breakfast Feasts serve up a first-thing flavour frenzy; and the Classics will take you on a tasty trip down memory lane. Healthy happiness is on the menu with Live Life on the Veg, while A Different Kettle of Fish invites you to take the plunge into the world of seafood sarnies. Last but by no means least, Summer Treats will bring sunshine to your life – and your plate.

      Great Sandwiches offers paninis with panache, buns with bounce and flatbreads with flair. True flour power, whichever way you slice it.

      SPREAD THE LOVE

      Yes, you can buy these spreads, mayonnaises, dips and sauces ready-made from the supermarket, but homemade is always best. So flick through the recipes in this book and see which sandwiches you might want to jazz up with a little something extra. Then don your apron and hit the kitchen. Each recipe in this section will make far more than you need for one sandwich, so you could either add your creations to many different sandwiches or branch out and use them in other culinary delights – pasta and pesto, anyone?

      Baic Pesto

      1 large garlic clove, crushed

      100 g/3½ oz. pine nuts, toasted

      2 bunches fresh basil, stems removed

      150 ml/⅔ cup extra virgin olive oil

      100 g/3½ oz. Parmesan

      cheese, finely grated

      salt

      Makes about 300 g/1½ cups

      Place the garlic, pine nuts and basil in a food processor. Keep the motor running and slowly pour in the olive oil. Scrape the mixture into a bowl and stir in the Parmesan and a small pinch of salt.

      Pour the pesto into an airtight container. Once sealed the pesto will keep in the fridge for up to 10 days.

      Tartare Sauce

      225 g/1 cup mayonnaise (see page 8)

      80 g/½ cup pickles/gherkins

      1 teaspoon capers, chopped

      2 teaspoons Dijon mustard

      2 teaspoons chopped shallots

      2 tablespoons chopped spring onions/scallions

      2 teaspoons freshly squeezed lemon juice

      salt and freshly ground black pepper

      Makes about 300 g/1½ cups

      Mix all the ingredients together in a mixing bowl. Store in an airtight container in the fridge for up to 2 days.

      Mayonnaise

      1 tablespoon Dijon mustard

      ½ teaspoon salt

      ½ teaspoon white pepper

      2 egg yolks, at room temperature

      180 ml/¾ cup grapeseed or sunflower oil

      3 tablespoons extra virgin olive oil

      1 tablespoon freshly squeezed lemon juice

      1 teaspoon caster/superfine sugar

      Makes about 400 g/2 cups

      In a food processor, pulse the mustard, salt, pepper and egg yolks. With the motor running, slowly drizzle in the oils until they are incorporated. Add the lemon juice and sugar and pulse again. Spoon into an airtight container. Refrigerate for up to 4 days.

      VARIATIONS:

      Simply stir these extra ingredients into the freshly prepared mayonnaise:

      Saffron garlic Add 1 teaspoon crushed saffron threads (soaked in 1 tablespoon hot water) and 1 crushed garlic clove.

      Caperberry, chive and onion Add 1 tablespoon each of chopped caperberries, chives and caramelized onion.

      Fresh herb Add 3 tablespoons mixed fresh chopped herbs such as tarragon, parsley, basil, coriander/cilantro, chives or dill.

      Orange, olive and parsley Add 1 tablespoon finely grated orange zest, 1 tablespoon chopped black olives and 2 tablespoons chopped fresh parsley.

      Smoky paprika Add 1 tablespoon sweet Spanish paprika, 1 crushed garlic clove and 1 teaspoon finely grated lemon zest.

      Lemon and fennel seed Add the finely grated zest of 1 lemon, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon ground fennel seeds and 1 tablespoon chopped fresh parsley.

      Mustard and shallot Add 2 tablespoons grainy mustard, 1 tablespoon Dijon mustard and 1 tablespoon finely chopped shallot.

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