Port Folio

of
Sandwich
 CLUBHOUSE SANDWICH (Filipino Style)

Procedure:
1. Prepare the bread: Spread mayonnaise on the
bread: Take 3 slices of bread and toast them in a
toaster. Spread 1 tablespoon of mayonnaise on 3
toasted bread.
2. Add the toppings on each slice and stack the bread
slices: Place 2 pieces of the sliced lettuce on top of the
first slice of bread and cover it with 2 slices of
12 slices of white bread tomato and season it with salt and pepper. Take 2
8 leaves of sliced Romaine pieces of bacon and stack it over the sliced tomatoes
lettuce leaves and then place your ham on top and slices of
scrambled egg over ham.
16 slices of tomatoes 3. Do the same for the second slice of bread, layer it
16 pieces of sliced ham the same way with the ingredients and place it over
5 large beaten eggs + pinch of the first slice.
salt, fried (precooked) 4. Lastly, top the 3rd slice of bread exactly like the
16 slices of cooked and crisp other slices with mayonnaise and then place it upside
bacon down over the second slice taking care to place it
3/4 cup mayonnaise neatly over the other two.
Salt and pepper to taste
16 toothpicks
 Hot Italian Chicken Sandwiches

Procedure:
Combine bread crumbs, parmesan cheese, garlic and black
pepper in a small, shallow bowl.
Dip chicken in melted butter, then dredge in bread crumb
mixture
Place chicken on a baking sheet lined with aluminum foil.
Pour the remaining butter over the chicken.
Bake for 20 minutes or until chicken has an internal
temperature of 165 degrees F.
Top chicken with spaghetti sauce and bake an additional 5
2cups Italian bread crumbs minutes.
1/2cup grated Parmesan cheese While chicken is cooking, heat olive oil in a small skillet
1teaspoon garlic, minced over medium heat. Saute red pepper, green pepper and red
1/4teaspoon freshly ground black pepper onion until tender. Stir in a few slices of hot banana pepper,
if you desire.
6tablespoons unsalted butter, melted
Place 3 cutlets on the bottom half of each baguette. Top with
6chicken cutlets shredded lettuce, sliced tomato and the hot pepper and
1/2cup spaghetti sauce onion mixture. Lay three slices of cheese on top. Top with
1teaspoon olive oil the other half of the baguette and slice each sandwich into
1red bell pepper, sliced thirds.
1green bell pepper, sliced
1small red onion, sliced
banana peppers, optional
2baguettes, sliced in half lengthwise and
toasted
1 1/2cups shredded lettuce
1tomato cut into 6 slices
6slices provolone cheese
 Roll up sandwiches
Procedure:
First of all, carefully slice the crusts from the bread. The leftover
crusts can be put into a food processor to make breadcrumbs, or
you could toast them and use for ‘croutons’ in soup.

Now it’s time for your child to get involved. Pass your helper a
rolling pin and ask them to roll each slice of bread as thin as
possible. Keep a watchful eye so that they don’t get too carried
away and make gaping holes!

Once the slices of bread are suitably flat and thin, your little
helper can use a table knife to spread on the filling, starting with
the margarine or butter.

If you choose to use grated cheese or carrot in your roll ups then
it’s best for you to do the grating, but children will love the job of
2 slices of bread per person sprinkling it over the bread.
Margarine or butter for spreading
Mashed banana is a great filling as your little helper can use the
back of a fork to mash the banana. There will be a great level of
A Selection Of Fillings Such As: satisfaction to have mastered every step by themselves!

Whatever filling you decide to use, now is the time to roll up the
Cream cheese and pickle bread. Make sure that the shortest edge is closest to you and
firmly roll the bread up into a spiral.
Grated cheese and ham
Grated carrot and hummus If you have time, wrap the rolled sandwich in a piece of cling
film, store in the fridge for a little while and then slice into three
Peanut butter and strawberry/raspberry or four pieces – or eat straight away!
jam (omit peanut butter if taking into
school)
Nutella
Mashed banana
 Peas & Potato Sandwich

Procedure:
1.Heat the pan and drizzle it with olive oil
and flash fry green chilies. Add the
potatoes and saute.
2.Add kaffir lime leaves, curry powder,
boiled peas, red chili powder, coriander
1 bowl Large peas , boiled powder and salt.
3 potatoes (grated), boiled 3.Mash the potatoes and peas and let it
2 green chilies, chopped
1/2 tsp Madras curry powder cook away for 2-3 minutes.
1/4 tsp coriander powde 4.Once cooked leave the filling to cool
r4 Kaffir lime leaves finely chopped down
1/4 tsp red chili powder
2 tbsp olive oil
5.Use slices of bread and butter them
6 Bread slices evenly.
Butter 6.Evenly spread the filling on 3 bread slices
to taste salt and now cover them each with a slice of
bread.
 Ploughman’s open sandwich

Procedure:
Step 1
Place onion in a heatproof shallow
bowl. Bring vinegar and mustard
seeds to the boil in a small
1/2 small red onion, very thinly sliced saucepan over medium-high heat.
125ml (1/2 cup) apple cider vinegar Pour over onion and set aside for
1/2 tsp mustard seeds
10 minutes to pickle.
Step 2
2 tbsp hummus
Spread hummus over each slice of
2 slices Abbott’s Village Bakery Harvest Pumpkin &
Sunflower Seeds
bread. Top with ham, cheddar,
apple, drained pickled onion and
50g traditional smoked ham, thinly sliced
watercress.
50g mature cheddar, thinly sliced

1/2 small red apple, very thinly sliced

Handful of watercress sprigs