Text 38914, 77 rader
Skriven 2010-06-11 23:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Jaskass sandwiches
==========================
-=> Quoting Carol Shenkenberger to Michael Loo <=-

 CS> Had one today.
 CS> Butter toasted bread
 CS> Soft white american cheese
 CS> Tomato
 CS> Right side had pickles, left had onions
 CS> Butter toasted bread
 CS> right had pulled pork
 CS> Left had paastrami 
 CS> (Don's left had minched cooked rib eye?)
 CS> Right had cole slaw
 CS> My left had grilled green peppers
 CS> Don's left had mushrooms and russion dressing with ?hot sauce?
 CS> Bottom is more butter fried bread.

So it looks like they can be almost anything at all so long as there
is three slices of toast, cheese, tomato, two meats and usually two
vegetable layers.

German sandwiches often have two spreads and two meats but they are
constructed differently...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: German Open Faced Sandwiches
 Categories: German, Jw, Appetizers, Snacks, Sandwiches
      Yield: 1 Text file
 
           Sandwiches
 
  Most German restaurants and all cafes feature a group of light meals
  known as Toasts and Belegtes Butterbrot: open faced sandwiches eaten
  with a knife and fork.
  
  The breads: French white, German Rye, Pumpernickel, crisp breads.
  Sauteed on both sides [the "toast"] and drained with hot toppings OR
  plain bread slices with cold toppings.
  
  The butters: Flavored butters are generally used, not plain. Soften
  butter, then mash and mix in one or more of: dill, parsley, other
  green herbs, caraway seeds, hot or sweet mustard, anchovy paste,
  pounded cooked crab, shrimp or lobster, sauteed and minced mushrooms,
  mashed sardines, grated horseradish, grated cheese, mashed hard
  cooked eggs, curry powder, lemon juice and rind, powdered walnuts or
  almonds, brandy, garlic, chopped chives or minced onion.
  
  The toppings: These sandwiches are generally served in pairs with two
  different complimentary toppings. Some good combos are: ham or smoked
  salmon with sliced hard cooked egg or chicken salad with asparagus tips
  and mayo. Other good toppings are beef tartar with hard cooked eggs
  and anchovies, wursts, cheeses, sardines with paper thin lemon
  slices, sliced tongue, rare roast beef with horseradish, meat or fish
  salads, caviar, goose liver pate, creamed mushrooms with ham,
  Roquefort cheese and apples, ham and asparagus au gratin, scrambled
  eggs with minced ham and chives, grilled ham and Swiss cheese with
  pineapple, smoked oysters or mussels with lemon horseradish, a small
  grilled steak. [A great way to utilize left over just about anything!]
  
  The garnishes: Serve with a selection of gherkhins, pickles, pickled
  beets, raw vegetables, small salads, lemon slices etc. Lettuce is
  sometimes a garnish or side but never a sandwich topping ingredient.
  
  From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
 
MMMMM

Cheers

YK Jim


... Be daring! Mustard instead of mayo on that bologna & Wonder bread

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