Great Sandwiches E-Book

Katherine Bebo

• Herausgeber: CICO Books
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 79

Veröffentlichungsjahr: 2023

Beschreibung

A collection of the finest sandwich recipes from around the world. From the humble cheese and tomato sandwich to an enormous meatball sub, the sandwich is both a comforting classic and the most versatile type of food imaginable. Whether you want a simple snack to stick in your lunchbox or something more substantial to see away a Sunday morning hangover, Great Sandwiches has delicious recipes from around the world involving the key ingredient, bread, to make paninis, burgers, hogies, boccadillos, tartines, and more. With beautiful illustrations to showcase the true variety and deliciousness of the world of sandwiches, you will find recipes for everything from the classic BLT and Pastrami on Rye, to exciting creations from further afield like the Katsu Sando and Cubano, as well as more practical creations in between bread such as the Roast Dinner Leftover Sandwich.

Leseprobe

Great

Sandwiches

Great

Sandwiches

The world’s best combos, from stacks and clubs to melts and subs

Katherine Bebo

First published in 2023 by Dog ’n’ Bone Books

An imprint of Ryland Peters & Small Ltd.

20–21 Jockey’s Fields

London WC1R 4BW

341 E 116th St

New York, NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text © Katherine Bebo 2023

Design & commissioned illustrations © Dog ’n’ Bone Books 2023.

The author's moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, or otherwise, without the prior permission of the publisher.

A CIP catalog record for this book is available from the Library of Congress and the British Library.

ISBN: 978 1 912983 65 0

E-ISBN: 978 1 91298 372 8

Printed in China

Art Director: Sally Powell

Designer: Geoff Borin

Senior Editor: Abi Waters

Editorial Director: Julia Charles

Creative Director: Leslie Harrington

Head of Production: Patricia Harrington

Illustrator: Kaitlin Mechan

Indexer: Vanessa Bird

CONTENTS

THE BEST THING SINCE SLICED BREAD

SPREAD THE LOVE

CHAPTER 1

classics

CHAPTER 2

breakfast feasts

CHAPTER 3

A HUG ON A PLATE

CHAPTER 4

east is east

CHAPTER 5

go west

CHAPTER 6

live life on the veg

CHAPTER 7

summer treats

CHAPTER 8

GO BIG OR GO HOME

CHAPTER 9

A DIFFERENT KETTLE OF FISH

Index

The best thing since Slıced Bread

Food fads come and go. In the 1970s, fondues and quiches were all the rage; people couldn’t get enough kale and quinoa in the 2010s; and anything and everything that could be cooked in an air fryer was the plat du jour in 2023. But the classic sandwich has endured the test of time. Ever since 1762, when John Montagu – the 4th Earl of Sandwich – asked for a serving of roast beef between two slices of bread so he didn’t have to interrupt his card playing to go and eat, the world has been relishing sandwiches with glee.

Sandwiches come in many forms: paninis, wraps, pittas, tortillas, rolls, baguettes, bagels, subs, butties, hoagies… With seemingly endless combinations of breads, meats, cheeses, vegetables and spreads, there are more possibilities than you can shake a French stick at. This book has narrowed them down to 50 of the most stand-out servings from around the globe.

The East is East and Go West chapters will take you on a taste-bud-tingling tour of the world – stopping off in Israel to scarf a Sabich and Italy to polish off a Piadina. The selection of Hugs on a Plate are so comforting, as you sink your teeth into them it’ll be like sinking into a warm bubble bath. The Go Big or Go Home recipes are as thrilling as they are filling; the Breakfast Feasts serve up a first-thing flavour frenzy; and the Classics will take you on a tasty trip down memory lane. Healthy happiness is on the menu with Live Life on the Veg, while A Different Kettle of Fish invites you to take the plunge into the world of seafood sarnies. Last but by no means least, Summer Treats will bring sunshine to your life – and your plate.

Great Sandwiches offers paninis with panache, buns with bounce and flatbreads with flair. True flour power, whichever way you slice it.

SPREAD THE LOVE

Yes, you can buy these spreads, mayonnaises, dips and sauces ready-made from the supermarket, but homemade is always best. So flick through the recipes in this book and see which sandwiches you might want to jazz up with a little something extra. Then don your apron and hit the kitchen. Each recipe in this section will make far more than you need for one sandwich, so you could either add your creations to many different sandwiches or branch out and use them in other culinary delights – pasta and pesto, anyone?

Baic Pesto

1 large garlic clove, crushed

100 g/3½ oz. pine nuts, toasted

2 bunches fresh basil, stems removed

150 ml/⅔ cup extra virgin olive oil

100 g/3½ oz. Parmesan

cheese, finely grated

salt

Makes about 300 g/1½ cups

Place the garlic, pine nuts and basil in a food processor. Keep the motor running and slowly pour in the olive oil. Scrape the mixture into a bowl and stir in the Parmesan and a small pinch of salt.

Pour the pesto into an airtight container. Once sealed the pesto will keep in the fridge for up to 10 days.

Tartare Sauce

225 g/1 cup mayonnaise (see page 8)

80 g/½ cup pickles/gherkins

1 teaspoon capers, chopped

2 teaspoons Dijon mustard

2 teaspoons chopped shallots

2 tablespoons chopped spring onions/scallions

2 teaspoons freshly squeezed lemon juice

salt and freshly ground black pepper

Makes about 300 g/1½ cups

Mix all the ingredients together in a mixing bowl. Store in an airtight container in the fridge for up to 2 days.

Mayonnaise

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon white pepper

2 egg yolks, at room temperature

180 ml/¾ cup grapeseed or sunflower oil

3 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 teaspoon caster/superfine sugar

Makes about 400 g/2 cups

In a food processor, pulse the mustard, salt, pepper and egg yolks. With the motor running, slowly drizzle in the oils until they are incorporated. Add the lemon juice and sugar and pulse again. Spoon into an airtight container. Refrigerate for up to 4 days.

VARIATIONS:

Simply stir these extra ingredients into the freshly prepared mayonnaise:

Saffron garlic Add 1 teaspoon crushed saffron threads (soaked in 1 tablespoon hot water) and 1 crushed garlic clove.

Caperberry, chive and onion Add 1 tablespoon each of chopped caperberries, chives and caramelized onion.

Fresh herb Add 3 tablespoons mixed fresh chopped herbs such as tarragon, parsley, basil, coriander/cilantro, chives or dill.

Orange, olive and parsley Add 1 tablespoon finely grated orange zest, 1 tablespoon chopped black olives and 2 tablespoons chopped fresh parsley.

Smoky paprika Add 1 tablespoon sweet Spanish paprika, 1 crushed garlic clove and 1 teaspoon finely grated lemon zest.

Lemon and fennel seed Add the finely grated zest of 1 lemon, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon ground fennel seeds and 1 tablespoon chopped fresh parsley.

Mustard and shallot Add 2 tablespoons grainy mustard, 1 tablespoon Dijon mustard and 1 tablespoon finely chopped shallot.

Black Olıve Paste

500 g/1lb 2oz. dry-cured black olives, stoned/pitted

2 tablespoons capers, rinsed

8 canned anchovy fillets, rinsed and chopped

½ teaspoon freshly ground black pepper

1 small hot chilli/chile, finely chopped, or 1 garlic clove, chopped (optional)

1 teaspoon dried oregano, marjoram or thyme

100 ml/scant ½ cup extra virgin olive oil

Makes about 500 g/2 cups

Put the olives in a food processor with the capers, anchovies, pepper, chilli or garlic, if using, and the dried herbs. Chop in several short, pulsing bursts. With the machine running, slowly pour in the oil through the feed tube, until the mixture forms a rich, coarse purée. Don’t over-process: some contrast is important.

The paste can be stored in the fridge for up to 2 weeks.

Hummus

1 x 400-g/14-oz can chickpeas/garbanzo beans, drained

freshly squeezed juice of 1 lemon

5 tablespoons light tahini paste

2 tablespoons light olive oil

1 garlic clove, crushed

2 tablespoons boiling water salt

Makes about 400 g/2 cups

Put the chickpeas and lemon juice in a food processor or blender and work to a smooth purée. Add the tahini paste, olive oil and garlic and blend until smooth. Scrape down the sides of the blender and add the boiling water. The consistency of the mixture should be fairly loose and light. Taste and adjust the seasoning with a little sea salt if necessary. The hummus will keep in the fridge for a couple of days.

CHAPTER 1

classics

Who doesn’t love an oldie but a goodie? With this scrumptious selection of timeless treats, every bite will bring the sweet taste of nostalgia. The PB&J may evoke childhood lunchbox recollections, while the Coronation Chicken Sandwich might transport you back to your auntie’s annual garden party. The Roast Beef and Mustard, Pastrami on Rye and Sloppy Joe will offer your red-meat fix, while the Chip Butty will embrace you in a carb-on-carb cuddle.

Pastrami on Rye

Described as ‘New York’s signature sandwich’, the Pastrami on Rye was created by Lithuanian immigrant Sussman Volk in 1888, who owned one of the first delis in NYC. Since then, Katz’s Delicatessen has become known as THE PLACE to get your pastrami fix. As well as being famous for its smoky, salty, spicy meat, Katz’s has also made a name for itself on the big screen, featuring in many films, including Donnie Brasco, We Own the Night, Enchanted and When Harry Met Sally – in the unforgettable ‘I’ll have what she’s having’ scene. YES! YES! YES!

225 g/8 oz. pastrami, thinly sliced

2 slices Swiss cheese

2 slices rye bread

1 tablespoon Dijon or yellow mustard

65 g/½ cup coleslaw (optional)

Makes 1

Place the pastrami in a frying pan/skillet over medium heat. Cook both sides for 2–3 minutes, then add the cheese on top and continue to cook until it’s melted.