Vài loại bánh mì sandwich dễ làm

Bánh mì sandwich thường là món ăn được làm bằng bánh mì kẹp bên trong là các loại thịt (như roasted beef, pork, chicken, …), cá (smoked salmon, …), Cold cuts (Ham, salami, pastrami, …), rau sà lách, cheese, … và sốt. Sandwich rất đa dạng về hình dáng, cũng như thành phần bên trong. Sandwich thường là món ăn nhanh. Bánh mì làm sandwich cũng có nhiều loại, như: Toast (white, whole meal, multi grain, rye …), baguette, ciabatta, focaccia, pita bread, …

White toast
White toast
Baguette
Baguette
Ciabatta
Ciabatta
Focaccia
Focaccia
Pita bread
Pita bread

CLUB SANDWICH
Ingredient: 4 portions
Toast                                     8slice
Chicken breast, cooked     250gr
Bacon rashers, grilled        8 nos
Lettuce
Tomatoes, sliced                  4
Mayonnaise                          100 ml
Toothpicks, fancy                16
Butter                                     100gr.

club sandwich
Method:
1/. Toast the bread, trim off the crust and butter well.
2/. Place a trimmed lettuce leaf on the toast.
3/. Add the sliced chicken, grilled bacon, tomato and mayonnaise.
4/. Finish with another trimmed lettuce leaf and a second slice of toast.
5/. Press well and insert four fancy toothpicks to hold it together.
6/. Cut into 4 triangles. Serve upright on a doily on a plate or platter.
Note: some chefs, they like put well-cooked fried egg in sandwich

RADICALLY ROASTED BEEF SANDWICH

Ingrdients:(24 portions)
For Roasted garlic horseradidh spread:
Mayonnaise                                                    3 cups
Roasted garlis                                                8 ounce
Prepared horseradish                                   6 tbsp

6-inch sundried tomato barguete, split     24
Red onion slices                                              24
Beef top (inside) round, fully-cooked
Thinly sliced                               4 pound, 8ounces
Salt, if desired to taste
Arugula leaves                                                 12 ounces

Hình mimh họa
Hình mimh họa

Method:
1/. To make roasted garlic horseradish spread: In a bowl, mix ingredients until thoroughly blended. Cover and refrigerate. Yield: about 3 ¼ cups.
2/. For each serving, to order: Spread 1 tbsp roasted garlic horseradish spread on each cut side og baguette section. On bottom half place 1 onion slice, separated into rings, 3 tomato slices and 3 ounces roasted beef.
Sprinkle lightly with 1/8 tsp salt (or to taste) if desired. To with ½ ounce arugula and top baguette half. Cut in half and plate.

REUBEN QUESADILLA
Lean corned beef layered with caraway sauerkraut and Swiss cheese on flour tortilla, grilled quesadilla-style and served with Thousand Island dressing.

REUBEN QUESADILLA

Ingredients (24 portions):
Drained sauerkraut              2 pounds
Caraway seeds                       ¼ cup
Corned beef, thinly sliced    6 pounds
10-inch flour tortillas            48nos
Shredded Swiss cheese          4 pound, 8ounces
Thousand Island dressing     3 to 4 cups

Method:
1/. Mix sauerkraut and caraway seeds. Cover and set aside.
2/. For each serving, to order: On flat-top griddle, heat 4 ounces corned beef. On the same griddle, place 1 tortilla, Cover with 1 ½ ounces cheese. Layer with corned beef, 2 ounces sauerkraut mixture and 1 ½ ounces additional cheese. Top with 2nd tortilla. Griddle about 2 minutes on each side until tortilla are lightly browned and cheese is melted. Cut into 4 wedges, plate and serve. Accompany with 2 to 3 tbsp dressing in ramekin.

ROSE’S STEAK HERO
Slices of grilled flank steak piled on Italian ciabatta bread with caramelized onions, crumbled blue cheese, spinach and a Creole mustard aioli.

STEAK HERO
Ingredients (24 portions):
For caramelized onions:
Butter                                    5 ounces
Onions, sliced                      5 pounds
Minced garlic                       1  tbsp
Balsamic vinegar                 2 tbsp

Beef flank steak                   7 pounds
Black pepper                        3 to 4 tsp
Salt                                         1 to 2 tsp
Individual ciabatta breads, split 24nos
Spinach leaves                     6 ounces
Blue cheese, crumbled        1 pound, 8 ounces.

Method:
1/. To make caramelized onions: In rondo over medium heat, melt butter. Add onions and sauteé until caramelized, stirring often. Add garlic and sauteé 1 minute Stir in vinegar. Cool and cover. Yield: about 1 pound, 8 ounces.
2/. For each serving, to order: Grill 1 steak to medium. Season with ½ tsp pepper and ¼ tsp salt. Slice 4 ounces steak thinly at an angle across the grain. Cover and reserve remaining steak. Spread 1 tbsp Creole mustard Aioli on each cut side of bread. Top bottom bread half with 1 ounces blue cheese, the warm steak slices, 1 ounce caramelized onion, ¼ ounce spinach leaves and other bread half. Place and serve.

Note: creole mustard aioli: mix 2 ½ cups mayonnaise, ½ cup Creole-style mustard, 2 tbsp minced garlic. Cover and refrigerate. Yield: 3 cups.

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