The Carefree Gourmet
by Joyce McCombs  - March 10

Sandwiches

One of my favorite movie lines involves two young ladies who are having a conversation about what to have for dinner. One of them has it down to a science and shares her plan with her friend. “Here’s what we do,” she says. “Two nights, I cook. Two nights, he cooks. Two nights, we go out. And the other night is sandwich night.”

Ever since I saw this movie (St. Elmo’s Fire, starring Demi Moore and various other young actors from the Hollywood Brat Pack), I’ve been enchanted with the idea of sandwich night. The possibilities and combinations are just about endless and it’s the rare cupboard that can’t produce at least a can of tuna or some peanut butter to keep those hunger pangs at bay.

I took a minute to look up the history of the sandwich for you, and just about everyone, including me, have believed for years that the Earl of Sandwich started the trend. A little checking around reveals people had actually been putting meats, cheeses and vegetables in tortillas, pitas, and even in between slices of bread for ages.

The Earl of Sandwich simply introduced this traditional workingman's fare to the upper class of England. There are two stories about how this happened.

The first, and most famous story is based on a known truth: the Earl's gambling addiction. There are accounts of how he would sit down to the card table and not leave for at least 24 hours. The Earl would not even allow himself meal breaks, so he asked the wait staff to put some meat and cheese between some slices of bread so that he could eat without getting his fingers greasy. I love facts like this. What a schmuck! I’d give real money to find out what that wait staff was saying about him back in the kitchen.

The second story claims that Sandwich was shot when he was 17 and working in His Majesty's Navy, which left him with a terrible gastro-intestinal problem that prevented him from digesting solid foods. Later in life, he visited France, where landowners were required to feed their workers at noon. In order to keep the workers in the field, a popular option was to send the workers meat, potatoes and other things contained between two thick slabs of bread. The Earl was so impressed with this efficient idea that he began to feed his own servants this way when he returned. I suppose I think a little better of him now, since he decided his servants were worth feeding. Other facts I found out about the Earl weren’t so nice, including his reputation as a notorious rascal in the love affair department, which resulted in some serious illnesses, the loss of all his teeth, and a rather alarming, disease related mental breakdown in his later years. We can only hope the hospital wait staff were kind to him and cut his sandwiches in tiny pieces, bless his toothless head.

What I know for sure about sandwiches is this: people are very particular about everything from breads to spreads and once they find their magic combination, woe to those who mess with perfection. During my student teaching years, one of my colleagues, who was a brilliant scholar, a perfect gentleman and a darn fine guitar player, had what my Grandma used to call a conniption fit because his wife had inadvertently put mustard on his turkey sandwich. For about five minutes, the atmosphere in the teacher’s lounge was heavy with doom, and most of us lost our appetite pretty quick. He didn’t cuss or anything, but the fact he simply couldn’t abide mustard completely devastated the man and it was something to see him carry on. So naturally, for his birthday the next month, we all chipped in and bought him every kind of mustard we could find in a fifty-mile radius. He did laugh, but he also left it on display in the school cafeteria instead of taking it home.
What kind of sandwiches do you like? I didn’t know there was more than PB & J, tuna or egg salad until I discovered the luscious combination of pita bread, cream cheese, tomatoes and alfalfa sprouts in the late seventies. From then on, there was no stopping my adventurous taste buds. I bravely ordered my first Reuben at fancy sandwich shop and found it very tasty, despite being terrified of the sauerkraut. A grilled cheese with Swiss, bacon and tomato appeared on the menu at a local eatery, and I put that in the win column at once. I learned never to order tuna without asking if raw onions (ick!) were involved, and that a hot dog and leftover champagne is a fine lunch on the second day of a honeymoon, no matter what those fancy magazines say.

Sandwiches are portable, filling, and nutritious and legal on almost every kind of food plan. Watch the high calorie spreads like mayo and salad dressing if you need to, and load up on the amazing variety of mustards or pickles you can get now days. Pack on the fresh veggies for added crunch and fiber and don’t forget that toasting the bread can sometimes make all the difference. Here are some interesting ideas for you to try on your next Sandwich Night!
 

Classic French Dip Sandwiches
1 lean beef roast (3 to 4 lbs.)
1 / 2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 to 4 whole peppercorns
1 teaspoon crushed garlic
2 tablespoons ketchup
French rolls, split and toasted
Remove and discard all visible fat from roast. Place in a slow cooker. Combine soy sauce, bouillon and spices; pour over roast. Add water to almost cover roast. Cover and cook over low heat 10-12 hours or until meat is very tender. Remove meat from broth; discard bay leaf and peppercorns. Add ketchup to broth and mix well. Cover broth to keep warm while you shred the meat with a fork. Pile meat on French Rolls and slice diagonally. Serve broth on the side for dipping.

The Classic Reuben or Rachel Sandwich
Serve giant pickles on the side with these, and then be assured you’ve had your sodium intake for about a week.
Rye bread
1/4 pound thinly sliced corned beef
Swiss cheese
Sauerkraut, blanched a minute in hot water and well drained
Russian salad dressing
The dressing goes on the bread, followed by the corned beef, a scoop of sauerkraut and as much Swiss cheese as you can get away with. Grill in a buttered skilled or griddle until lightly browned and cheese is melted.
Rachel: Substitute pastrami for the corned beef and top with coleslaw instead of sauerkraut.

Ham and Onion Sandwich Spread
Easter is just around the corner and if you’re lucky enough to have some leftover ham, I highly recommend this mixture. A spoonful mixed with your scrambled eggs in the morning is so good!
1 1/3 cups finely chopped ham
1/4 cup finely chopped celery
1/4 cup finely minced onion
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon lemon juice
pepper to taste
Just mix everything together in a food processor or mixing bowl. It’s best to let this sit overnight, but I doubt you’ll be able to resist it!
Apple Walnut Tuna Spread
I know, I know – I wondered about this too. Tuna is just about sacred to me, and as I mentioned before, get away from me with the raw onions. But this is really tasty and it’s got crunch galore. It’s a fun change from the ordinary and it’s a great after school snack spread on soda cracker. Just mix and serve!
2 cans (6 ounces) tuna in water, drained
1/2 cup chopped red apple
3 tablespoons light mayonnaise
1 tablespoon Dijon mustard
1/4 cup finely chopped celery
1/4 cup finely chopped toasted walnuts
1 tablespoon sweet pickle relish

Cheesy Sandwich Puffs
These hot open-faced sandwiches from Bisquick have many variations and are great for feeding a crowd. They really do “puff” and are really fun to watch bake!
1 1/4 cups Bisquick
3/4 cup mayonnaise
1 egg
1 loaf French bread -- cut lengthwise
One of the PUFF variations below:
ITALIAN PUFF
2 cups mozzarella cheese -- shredded
1/2 cup green pepper -- chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
4 ounces sliced pepperoni -- cut up
1/2 cup sliced black olives
CHICKEN PUFF
1 can chicken -- drained
2 cups Cheddar cheese -- shredded
1/4 cup celery -- chopped
1/4 cup onion -- chopped
3 Tablespoons lemon juice
HAM & BROCCOLI PUFF
2 cups Swiss cheese -- shredded
3/4 cup frozen chopped broccoli -- thawed
3/4 cup cooked ham -- diced
1/2 teaspoon dry mustard
Preheat oven to 450 degrees. Mix the baking mix, mayo and egg together. Stir in the ingredients for one of the variations. Spread the mixture evenly over the cut sides of the bread. Bake on an ungreased baking sheet until puffed and golden, 10 to 15 minutes.

Veggie Bean Bagelwiches
I got this one right off the Internet when I was looking for new bean recipes. Beans are so full of protein and so low in fat and so versatile that I want to use them more in every day cooking – not just in the pot of chili I make once a month!
This recipe makes five sandwiches.
First, make this:
White Bean Spread
1 can (15 ounces) white beans, rinsed and well-drained
2 tablespoons plain, low-fat yogurt
1 to 2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon honey
Salt and pepper
1 tablespoon sesame seeds
Combine all ingredients in a food processor and process until smooth. Taste, adjusting seasonings as desired. Chill bean spread in the refrigerator for a few minutes while you toast the bagels, keep them warm in the oven, and get these things organized:
2 avocados, sliced
1 cucumber, peeled and sliced
2 large tomatoes, sliced
2 cups shredded lettuce
5 slices Muenster or provolone cheese
To assemble the sandwiches, place bean spread on one side of toasted bagel and layer vegetables and cheese on the other. Cross your fingers and flip each half together.

Vermont Quesadillas
Another Internet discovery and I thought it would be fun to include a dessert sandwich. Sharply flavored Cheddar cheese is one of the few savory foods that work with sweets. In the same way that a slice of Cheddar on top of apple pie is appealing, so is this breakfast quesadilla, which combines cheese with sweet spiced apples and salty ham.

Vegetable oil spray
3 tablespoons unsalted butter
3 Golden Delicious apples, peeled, cored, and thinly sliced
1/4 cup sugar
1/2 teaspoon apple pie spice or
1/4 teaspoon cinnamon and a pinch of nutmeg and allspice
Six 6-inch flour tortillas
1/2 pound thinly sliced honey-baked ham
1 1/2 cups grated Cheddar cheese

Preheat the oven to 450 and cover a baking sheet with heavy-duty aluminum foil. Spray the foil lightly with vegetable oil spray.
Melt the butter in a skillet over medium heat, then add the apples, and sprinkle them with the sugar and apple pie spice. Cook 5 to 7 minutes, stirring frequently, or until the apples are soft and slightly browned. Set aside.
Arrange the tortillas so that they are half on, half off the baking sheet – sort of hanging over the edges. Place a layer of ham on the side of the tortilla resting on the baking sheet, and top with a portion of spiced apples. Sprinkle 1/4 cup cheese on top of the apples on each tortilla, and then fold the hanging side over the filling. Press gently with the palm of your hand or a spatula to enclose the filling. Spray the tops lightly with vegetable oil spray.
Bake for about 5 minutes, then turn gently with a spatula, and bake for an additional 5 minutes, or until they are browned. Remove the pan from the oven, and allow to sit for 2 minutes. To serve, cut in half and top with ice cream.

Index to Carefree Gourmet Articles

Sourdough Sensations June 29, 2007

Kitty Treats June 29, 2007

Dog Treats April 20, 2007

Sandwich Plan March 23, 2007

Carefree Wacky Ingredients March 8, 2007

Homestead Hearth January 25, 2007

Carefree Cooking 101 January 11, 2007

Holiday Punch December 23, 2006

Holiday Treats December 12, 2006

Thanksgiving II November 20, 2006

Standby Favorites October 16, 2006

Cabbage October 11, 2006

Apples September 22, 2006

Kids Cook July 6, 2006

Wacky Tips June 8, 2006

Graduation May 11, 2006

African Cuisine April 13, 2006

A Bit of Irish March 23, 2006

Crazy for Carrots March 9, 2006

February Vacation February 23, 2006

Easy Budget January 12, 2006

Christmas Treats December 22, 2005

Sweet Surprises December 8, 2005

Turkey Times  November 22, 2005

Grand Champions - Part 2 - October 13, 2005

Janet Boyer September 22, 2005

Grand Champions September 5, 2005

Blueberries  August 12, 2005

Halibut and Zukes July 28, 2005

Orange Juice July 14, 2005

Happy Birthday June 30, 2005

Honey June 9, 2005

Picnic Dishes May 26, 2005

Celebration Salads May 12, 2005

Kraft Foods April 21, 2005

Shrimp April 7, 2005

Carry on Airline snacks March 25, 2005

Sandwiches March 10, 2005

Back from Vacation February 24, 2005

Super Bowl Snack Attack  January 14, 2005

Ginger Snaps December 29, 2004

Christmas Memories - December 12, 2004

Thanksgiving November 23, 2004

Glen and Meat  October 29, 2004

Blueberry Pie Champion  September 30, 2004

Fair Winners  September 2, 2004

Glen's Knives June 11, 2004

Aunt Aggie Tells All... May 13, 2004

Crazy About Catsup April 29, 2004

Carefree Clearance Special April 8, 2004

Seattle Adventure March 26, 2004

Vegas, part 2 March 12, 2004

Vegas Wind February 12, 2004

Casserole Bonanza January 11, 2004

No Fuss Dishes  December 19, 2003

Fake and Bake Christmas  December 11, 2003