Different Types

Of

Sandwi
ches
Cold Sandwiches
&
Hot Sandwiches

 Open-faced Sandwich
Egg and Tomato Open-Faced Sandwich

Ingredients:
 4 (1 1/2-oz.) slices whole-grain bread
 1/4 cup chopped bottled roasted red bell peppers
 2 tablespoons finely chopped kalamata olives
 2 teaspoons red wine vinegar
 1/4 teaspoon kosher salt, divided
 1/4 teaspoon crushed red pepper
 2 teaspoons olive oil
 4 large eggs
 1/4 cup prepared hummus
 4 Bibb lettuce leaves
 1 large heirloom tomato (about 8 oz.), cut into 4 slices 3/8 teaspoon black pepper, divided
Materials Needed:
 Cutting Board
 Knives
 Measuring Cup
 Tablespoons
 Mixing Bowl
 Whisk
 Colander

Procedures:
 Preheat broiler to high.
 Arrange bread on a baking sheet. Broil 1 minute on each side or until toasted.
 Place bell peppers, olives, vinegar, 1/8 teaspoon salt, and crushed red pepper in a mini food processor; process 30 seconds.
 Heat oil in a large nonstick skillet over medium-high heat. Crack eggs into pan; cook 1 1/2 minutes. Cover and cook 1 minute or until
whites are just set. Remove from heat.

 Regular Cold Sandwich

Ultimate Ham Sandwich

Ingredients:
 1 large egg yolk (from a pasteurized egg
 1 tablespoon white wine vinegar or champagne vinegar
 Kosher salt
 1/2 cup vegetable or grapeseed oil
 1/2 cup extra-virgin olive oil

Materials Needed:
 Whisk
 Tablespoons
 Measuring Cup
 Cutting Board
 Knives

Procedures:
 Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread. Top with Bibb lettuce, sliced
tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese. Spread whole-grain mustard on
another slice of bread, then close the sandwich.
 Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic). Fill a
large bowl with ice water and set aside. Bring 2 inches water to a simmer in a saucepan over medium-low heat.
 Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water). Slowly whisk until a thermometer inserted into
the yolk mixture registers 150 degrees F, 4 to 5 minutes.
 Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold).
 Put the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon salt. Combine the oils in a measuring cup. Whisking constantly,
slowly drizzle the oil into the bowl in a thin stream until smooth and thick. If at any point the oil is not emulsifying into the mixture, stop
adding the oil and whisk to combine before continuing. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. Season with salt.
Cover and refrigerate up to 4 days.

 Pinwheel Sandwich
Ham and Cheese Pinwheels

Ingredients:
 Deli sliced ham or other meats of your choice
 Cheese (I used white and yellow American)
 Large tortillas of your choice (I used garden herb and sun-dried tomato)
 8oz package cream cheese – softened
 1/4 cup mayonnaise
 1/2 tsp dill weed
Materials Needed:
 Knives
 Cutting Board
 Plates
 Measuring Cups
 Wooden Spoon
 Measuring Spoon

Procedures:
 In a medium sized bowl, combine cream cheese, mayonnaise, dill weed, garlic powder, and onion powder. Mix until blended well.
 Spread a thin layer of cream cheese mixture on your tortilla. Spread it out well so that the whole tortilla has a thin layer.
 Down the middle of the tortilla, place a few slices of deli ham to cover the width of the tortilla. On top of the ham, place a layer of cheese
to cover the width of the tortilla.

 Tea Sandwich

Ingredients:
 24 bread slices (recommended: white, rye, whole grain, pumpernickel, or a combination)
 1 cup guacamole
 2 cooked chicken breasts, thinly sliced
 4 ounces cream cheese, at room temperature
 2 tablespoons chopped chives
 1/2 English cucumber, sliced into thin rounds
 1/4 cantaloupe, peeled, seeded and thinly sliced

Materials Needed:
 Cutting Board
 Knives
 Measuring Cup
 Plates
  Spoons
 Cookie Cutter

Procedures:
 Using a round cookie cutter, cut out the center of the bread, removing the crusts.
 Guacamole Chicken Tea Sandwiches:
 Take a piece of the bread and, using a butter knife, spread 1 side of it with guacamole. Spread 1 side of another piece of bread with mayonnaise. Top
guacamole with chicken and then the mayonnaise-smeared bread.
 Mix chives into the softened cream cheese. Spread 1 side of 1 slice of bread with the chive cream cheese.

 Multi-decker Sandwich
Ham and Cheese decker Sandwich

Ingredients:
 8 slices white bread
 2 tablespoons butter or margarine, softened
 60g shaved ham
 2/3 cup alfalfa sprouts
 4 slices whole meal bread
 4 slices tasty cheese
 1 carrot, peeled, grated

Materials Needed;
 Cutting Board
 Knives
 Tablespoon
 Measuring Cup
 Grater
 Plates
Procedures:
 Spread 4 slices white bread with butter. Top with ham and alfalfa sprouts.
 Spread 4 slices whole meal bread with butter. Place over alfalfa, buttered side down. Top with cheese and carrot.
 Spread remaining 4 slices white bread with butter. Place over carrot, buttered side down.
 Using a large, serrated knife, cut each sandwich into quarters diagonally. Serve.

 Wrap/Rolled Sandwich
BLT Wrap Sandwich

Ingredients:
 3 ounces cream cheese (softened)
 4 to 5 flour tortillas
 2 tomatoes (seeded and chopped)
 2 avocados (chopped)
 2 green onions (chopped)
 10 slices bacon (fried crisp and crumbled)
 1/3 cup ranch salad dressing
 2 tablespoons mayonnaise
 2 cups mixed salad greens

Materials Needed:
 Knives
 Cutting Board
 Measuring Cup
 Tablespoons
 Mixing Bowl
 Plates

Procedures:
  Spread some of the softened cream cheese on each flour tortilla and set aside.
 In a large bowl combine the tomatoes, avocado, green onion, cooked bacon, ranch salad dressing, and mayonnaise and mix well.
 Place this mixture on the tortillas and top with the salad greens; roll up. Serve immediately or wrap well and chill for 3 to 4 hours, then
serve.

 Cold Sandwiches
 Hot Sandwiches

 Regular Hot Sandwich

Hot Ham and Cheese Sandwiches Recipe

Ingredients;
 4 individual or 1 large Italian or
 French -style sandwich bread split in half lengthwise
 olive oil
 red wine vinegar
 1/2 teaspoon dried oregano
 1/2 teaspoon dried basil
 8 ounces thinly sliced ham
 8 ounces sliced Provolone cheese
Materials Needed:
 Cutting Board
 Knives
 Teaspoons
 Oven
 Pan
 Wooden Spoons
 Plates

Procedures:
 Preheat oven to 425º F. Open bread and drizzle olive oil and red wine vinegar onto both the top and bottom pieces. Sprinkle both sides with
a pinch of dried oregano and a pinch of dried basil. Arrange ham onto the bottom half of bread and then top with cheese. Place top half of
bread on top of cheese and arrange onto a rimmed baking sheet. Place into the oven to bake until the sandwich is warm and the cheese has
completely melted, about 10 minutes.

 Hot Open-faced Sandwich

Ingredients:
 1 slice white bread
 1 tablespoon mayonnaise
 1 slice ham
 1 slice American cheese
 1 slice tomatoes (large, thick slice)
 pepper (lots)

Materials Needed:
 Knives
 Cutting Board
 Plates
Procedures:
 Spread mayo on the bread.
 In sequence, place on the bread the ham, cheese& tomato.
 Generously shake pepper over all.
 Place under broiler until cheese starts to melt.

 Grilled Sandwich
Grilled Cheese Sandwich Materials Needed:
 Tablespoons
 Knives
 Cutting Board
 Oven

Ingredients:
 4 slices white bread
 3 tablespoons butter, divided
 2 slices Cheddar cheese

Procedures:
 Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1
slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip
over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

 Deep Fried Sandwich

Monte Cristo Sandwich - the Real One
 Materials Needed:
 Cutting Board
 Knives
Ingredients:  Measuring Cups
 Teaspoons
 1 quart oil for frying, or as needed
 Whisk
 2/3 cup water
 Mixing Bowl
 1 egg
 2/3 cup all-purpose flour
 1 3/4 teaspoons baking powder
 1/2 teaspoon salt
 8 slices white bread
 4 slices Swiss cheese
 4 slices turkey
 4 slices ham
 1/8 teaspoon ground black pepper
 1 tablespoon confectioners' sugar for dusting

Procedures:
 Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk
together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the
refrigerator.
 Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss
cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
 Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove
toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

 Filled Rolls, Focaccia or Pita Bread

Baked Deli Focaccia Sandwich

Ingredients:
  1 loaf (12 ounces) focaccia bread
 1/4 cup prepared pesto
 1/4 pound sliced deli ham
 1/4 pound sliced deli smoked turkey
 1/4 pound sliced deli pastrami
 5 slices process American cheese
 1/3 cup thinly sliced onion
 1 small tomato, sliced

Materials Needed:
 Measuring Cups
 Knives
 Cutting Board
 Plates
 Oven
 Kitchen Shears

Procedures:
 Cut focaccia horizontally in half; spread pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato.
Sprinkle with Italian seasoning. Replace bread top; wrap sandwich in foil. Place on a baking sheet.
 Bake at 350° for 20-25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges.