Text 21040, 78 rader
Skriven 2012-02-08 09:27:32 av Dave Drum (1:18/200.0)
  Kommentar till text 21024 av JIM WELLER (1:123/140)
Ärende: Pressed sandwiches
==========================
-=> JIM WELLER wrote to GLEN JAMIESON <=-

 GJ> When I was a child, my parents and their friends went through a phase
 GJ> of compressing sandwiches.  About 6 slices of very fresh bread,
 GJ> interleaved with cold meat, salads, gherkins, pickles, etc, and put
 GJ> into a book press which was screwed down hard, to about 3 or 4 cm
 GJ> thickness and left overnight.  Next day the sandwich block was cut
 GJ> vertically with a sharp knife every 5 mm or so, giving pretty looking
 GJ> sliced "things" which were eaten cold, with afternoon tea.
 GJ> I wonder if anyone experienced those in your part of the world?

 JW> It's an old fashioned idea I don't see anymore. We called them
 JW> picnic sandwiches when I was a kid.

We used to call them hunting sandwiches ... here's an example of something very
similar to what I am familiar with. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shooter's Sandwich
 Categories: Fat Ladies, Five, Beef, Breads, Mushrooms
      Yield: 3 servings

      1    (2" thick) rump steak; the
           - size of the loaf
      1    Whole wheat sandwich loaf
      3 lg Portabella mushrooms
           Salt & ground black pepper

  This is a fabulous sturdy picnic or BBQ food that's
  guaranteed to please the meat lovers. Traditional British
  dish, this would have been made in the morning, put on the
  bottom of the shooter's bag and eaten for lunch. The
  original recipe is from Two Fat Ladies.

  Cut the end off the loaf and remove as much of the center
  so that you can fit in the steak and the mushrooms. Save
  the crumb, in case.

  Season the steak with your favourite spices - I like mine
  spicy - but don't use salt (it'll draw all the liquid out
  of the steak).

  Sear the steak on a hot pan, leave the meat rare,
  otherwise you end up with a shoe sole. After you take it
  out of the pan, season with salt quite liberally.

  Fry the mushrooms in the same pan so that it'll soak up
  the juices.

  Stuff the loaf with the steak and the mushrooms, steak in
  the middle and mushrooms on the sides, if there's empty
  space left soak the left out crumbs briefly in the juices
  on the pan and stuff them in too.

  Replace the removed crust end of the loaf.

  Wrap the whole thing in a double sheet of foil paper and
  secure with string. Then secure again with parchment paper
  (or film) and more string. Place under a weighted board
  for 6 hours.

  When eating this sandwich just cut off a slice as required.

  Recipe by "The Two Fat Ladies" (Clarissa Dickson Wright
  and Jennifer Patterson) in 1996.

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 23 June 1998

  Uncle Dirty Dave's Archives

MMMMM

... I was 32 when I started cooking; up until then I just ate. - Julia Child
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