The World of Sandwiches

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sandwiches2I decided to add this section because i think sandwiches are highly under-rated. In our house, we have sort of a pattern – every Thursday is a soup and sandwich dinner. Of course – the soups are homemade and recipes for the most popular ones are coming soon! And the sandwiches! They are always creative, never just 2 slices of white bread with a piece of meat or something in between. And you can do this too – believe it not, some things can be prepared well ahead of time, even frozen! I have a good number of Ziploc bags in my freezer with soups and sandwich goodies – I am going to put a few special sandwich suggestions here and I am looking forward hearing back from you with your creative suggestions and comments!

ribbonstyle2Ribbon Sandwiches:

  1. Spread 2 slices of break (1 white and 1 brown) with butter, cream cheese or jam. Press together. Spread top side.
  2. Place another slice (either white or brown) on top so that the two outside slices are the same colour; press together to form 3 slices.
  3. Wrap in foil or waxed paper; chill for 1 hour or more.
  4. Just before serving, trim off crusts using a sharp knife. Cut into 1/2″ slices. If desired, cut each slice into halves, thirds or triangles.

Kids love these and will eat them without objections!

rolled-sandwich2Pinwheel Sandwiches:

  1. Trim cust off bread slices.
  2. Roll slices with rolling pin (if you don’t have one, use wine bottle)
  3. Cover slice with butter, cream cheese or desired filling.
  4. Place red or green cherries, gherkins, pitted dates, stuffed olives, vienna or cocktail franks at one end.
  5. Roll up carefully and wrap in foil or waxed paper; twist ends to seal.
  6. Chill for 1 hour or more.
  7. Just before serving, cut into thin slices.

pinwheel-sandwiches2

Rolled Sandwiches:

Make same as Pinwheel sandwiches, but place cooked asparagus spears or stuffed celery at one end. Wrap and chill. Do not cut to serve.

Toasted Rolled Sandwiches:

Fasten Rolled sandwiches with a toothpick. Toast in hot oven (450F) for 5-7 minutes. Remove toothpicks and serve hot.

club-sandwich2Club Sandwiches:

  1. Allow 3 slices of buttered toast for each sandwich
  2. Arrange lettuce, crisp bacon, sliced tomato and mayonnaise on first slice; cover with another slice of toast, butter side up.
  3. Arrange lettuce, sliced chicken and mayonnaise on second slice; cover with third slice of toast; butter side down.
  4. Serve warm.

egg-salad-sandwich2tuna-salad-sandwich21salmon_salad_sandwiches2

jelly-sandwich21

Sandwich fillings:

Egg salad: Mix chopped, hard-boiled eggs with mayonnaise, salt and pepper to taste, chopped green onion (about 1 teaspoon per egg) and finely chopped cellery. You can also add a little mustard or horseradish to taste

Variations: You can also add crisp bacon bits, chopped parsley, chopped cooked chicken, tuna or salmon and chopped pickle.

Chicken salad: Season finelly chopped cooked chicken (great for leftover chicken meat from roast chicken dinner!), mix with mayonnaise or salad dressing to moisten, add finelly chopped celery, radish and green onion and mix well.

Following the pattern in the above directions, you can make almost unlimited number of salad sandwiches – chopped cold meats, salmon or tuna, crab, lobster ot shrimp….. get creative and remember – these are great for using up leftovers!

sandwich-loaf2Sandwich Loaf:

I sandwich loaf

1/2 cup of creamed butter

1 package (8 oz) of cream cheese

Thin cream or mayonnaise

Fillings as suggested

Select a small sandwich loaf or use 2/3 of large loaf; remove outside crusts with a very sharp knife. Cut loaf lengthwise into 4 slices, parallel with bottom of loaf. Spread bread with butter on both sides except bottom and top slices which are spread on one side. Spread bottom layer with desired filling; cover it with a slice of bread that has been buttered on both sides and spread with another filling. Repeat and place top slice, buttered side down, on top. Press down gently. Mix cream cheese to a smooth paste with a little thin cream or mayonnaise, spread over entire loaf. Chill for 1 hour or until needed. Just before serving, decorate top with bits of parsley or pimiento. Slice into 1 inch slices to serve.

Fillings: Select your favourite sandwich filling. The most popular are:

  • Lettuce and tomato with mayonnaise
  • Chopped or ground meat with pickle
  • Egg salad
  • Creamed or sliced cheese
About the author

Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

3comments
How To Make Pin Wheel Sandwiches | All Wheels Blog - April 7, 2011

[…] how to make pin wheel sandwiches mama-knows.com […]

Reply
Nicole - March 17, 2009

LOVE the pinwheel sandwiches. It’s such an easy way to entertain and they look so fancy!

Reply
    Hanna Trafford - March 18, 2009

    I am so glad this one caught your eye! And you are right – it is easy to make and it is also what I am trying to do with all the recipes I post – I really believe that cooking can be fun! Thanks!

    Reply
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