Text 26306, 77 rader
Skriven 2012-06-20 08:56:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Strange meat
====================
-=> JIM WELLER wrote to NANCY BACKUS <=-

 -=> Quoting Nancy Backus to Jim Weller <=-

 JW> ... Hey, it's bread with stuff on it, so it's a sandwich.

 NB> I thought that should be bread with stuff between it...  ;)

 JW> I am of the camp that maintains that the open faced sandwich is
 JW> legitimate kind of sandwich.

I'm not. It might be many things - but, it ain't a sandwich (mis-named: should
be a Shrewsbury) unless it can be picked up and eaten in one hand. The 1st
recorded sandwich was made by rabbi Hillel the Elder in 1st century BC. But, my
sources (some of them) claim that George Talbot (14th Earl of Shrewsbury and
14th Earl of Waterford) is the actual gent who ordered the meat and bread
concoction that has been popularised to Edward Montagu the 4th Earl of
Sandwich. It may be because Talbot was a dick and Montagu was more popular with
the mob that Sandwich is credited with popularising the assemblage of meat and
bread. Or something very like that. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Italian Sandwich
 Categories: Pork, Cheese, Beef, Condiments, Breads
      Yield: 4 servings
 
      8 sl Crusty Italian bread
    1/2 c  Mixed olive mayonnaise
      1 tb Dijon mustard
    1/2 c  Italian sandwich spread
     24 sl (thin) summer sausage
           +=OR=+
     24 sl Salami
      8 oz Fresh mozzarella cheese;
           - cubed
           +=OR=+
      4 oz Processed mozzarella; sliced
      1 lg Roasted bell pepper; in 16
           - slices
      4 oz Provolone or feta cheese;
           - thin sliced or crumbled
    1/4 c  Extra virgin olive oil
 
  Spread mayonnaise inside tops and bottoms of the bread and
  spread mustard on the inside tops only. Cover bottoms with
  sandwich spread. Layer the salami, mozzarella, the pepper
  slices, and provolone in that order over the spread. 

  Put the sandwiches together, brush the outside tops and
  bottoms with olive oil, and grill until the crusts are
  golden brown and the cheeses have melted. Transfer the
  sandwiches to a cutting board, let them set up for 2
  minutes, cut, and serve.
  
  VARIATIONS: Chicken Sandwich, substitute 8 oz. cooked
  chicken, torn into bite-sized pieces or sliced for salami.

  Vegetable Sandwich, substitute 12 fresh spinach leaves,
  washed and patted dry with paper towel, for salami. 

  Cold Sandwich, use 4 small panini loaves in place of
  bread. To serve, put the sandwiches together, wrap in
  waxed paper and let the flavors set for 15 minutes before
  serving. Serve at room temperature.

  Yield: 4 sandwiches.
  
  Recipe By: Heidi Rabel

  Uncle Dirty Dave's Kitchen
 
MMMMM

... None can build his security on the nobleness of another person-Willa Cather
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