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How to make soggy sandwiches, including the RSS which as everybody Knows is the Rocket Science Soggy.We will give you three versions. First is SOGGIES FOR DUMMIES Make them with mayonnaise or similar type dressing on sliced white or whole wheat bread. Fill with egg salad, or ham and cheese, or chicken with lettuce and tomato. Keep them in the refrigerator for two hours. Serve.
Oh, you don't want them to be soggy, just moist? Well, use the same ingredients and eat within 30 minutes. OR to make in advance, soften butter until it is easily spreadable. If it's not soft enough it will tear the bread. Spread the butter lightly and evenly across each slice carefully to the crust. Keep the slices, singly, buttered side up on a cookie sheet and place in the fridge until the butter hardens. Then you can make your sandwiches and put them back in the fridge. They wont be soggy.
HOW ABOUT HALF SOGGY, HALF EDIBLE? This is about timing, less about ingredients. Start about 40 to 45 minutes before serving time. Slice a French or Italian loaf in half or baguettes in half. Spread a layer of moist pickle slices and thinly sliced tomatoes on the bottom half and then add the filling. Cover liberally with either a heavy Italian ranch style dressing or a heavy blue cheese dressing. Cut the loaves or baguettes into individual portions.
And here is the "RSS" SANDWICH: Assemble sliced bread or baguettes. Slice the baguette. Prepare cold slaw, baked beans, or a bolognese sauce with ground beef. These sandwiches should be served immediately.
Spread the sliced bread or the baguette with softened butter.
1) Add a teaspoonful of horseradish sauce. Add sliced roast beef and top with cold slaw. Top with another slice of bread or the baguette.
2) Add a cooked split hot dog or sausage. Top with baked beans. Cover with a slice of bread or the baguette.
3) Add sliced cooked pork. Cover with Bolognese sauce and the bread or the baguette.
A Rocket Science Soggy party. Pour the beer, wine, or the soft drinks, open the potato chips and you're all set.
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Cafe Party Sandwich Menu- You have a great looking family room off your kitchen. Here are all American sandwiches you can make with the guests helping. Teens can also be the chefs. Just try to have all the ingredients ready to be used. Put them, the ingredients, not the teens, in nice bowls or on plates, covered with cling film and keep them in the fridge until ready to use. An extra skillet or two is handy for the hot sandwiches. And a buffet table or kitchen counter with glasses, drinks, napkins and plates will take care of drinks. Add chilled soft drinks and fruit juices.
Hot sandwiches, recipes below:
• Grilled ham and cheese sandwich
• Toasted turkey club sandwich
• Tuna melt
Or Cold sandwiches:
• On Fire Egg
• Salt Mountain Cheese
• Tennessee Smokies
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All the fillings here can be used to fill wraps. Before you start, if you are using bread, spread each slice of bread with a thin layer of softened butter. Set aside buttered side up on cookie sheet and put in the fridge for about 15 minutes so the butter hardens. This prevents the sandwiches from getting soggy.
On Fire Egg- For each sandwich you need to boil one medium egg. Peel the shell off. Mash the egg and add the following: a pinch of freshly grated ginger, a tablespoon of finely diced celery, 1/8 teaspoon of curry powder and two teaspoon of mayonnaise. Refrigerate. When ready to eat, spread the filling on whole wheat bread. Slice in quarters and serve. For four people, use 4 eggs, 1/4 teapoon fresh ginger, 4 tablespoons finely diced celery, 1/2 teaspoon of curry powder, 1/2 cup mayonnaise. Mix well and chill. It tastes better if it rests a few hours in the fridge.
Salt Mountain Cheese-Choose regular cream cheese,. For each 8 ounce package use 8 anchovies. Mix the anchovies into softened cream cheese. Add 1/4 cup finely diced celery. If you're too lazy to dice it finely, leave it out. Refrigerate. When ready to eat, spread the mixture on white or whole wheat bread. Makes enough for 4 sandwiches.
Tennessee Smokies- In this recipe, you layer the ingredients and spread them all lightly with ranch dressing to act as a kind of glue to hold the filling together.
Buy 8 ounces of a smoked cheese and slice thinly into 8 slices. Buy 4 ounces of shredded cooked ham and divide into 4 equal portions. If you can almost see through the slices, it's the way you want them. For each sandwich, spread two slices of bread with ranch dressing. To one slice, add shredded lettuce, one slice of smoked cheese with ranch dressing spread on top. Add a thin slice of tomato, again dabbed with the dressing. Now add the second slice of cheese, also with dressing. Add a portion of the ham. Finish with the second slice of bread. Cut in half or quarters. Serve.
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Depression Sandwich; Been there. Oh Yes and done that. And don't make this carelessly. It takes finesse to get it right.
Two slices of white bread spread with mayonnaise, thickly, please but not too thick.
Thinly sliced garlic pickles, not wet, not dry but in-between. Too wet, the sandwich falls apart. Too dry, well, it's missing something
A small handful of potato chops, the accent is on small or else you'll gain weight.
Top this with the second slice of bread, spread with mayonnaise.
Press down lightly to crush the potato chips a little but don't overdo it.
Now cut in half. Pour yourself some milk, or fruit juice and eat your Depression Sandwich.
And use your leftovers wisely, turkey, chicken, ham, for casseroles and for make ahead party dishes.
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Three Sandwich or wrap fillings that are easy and quick
1.Cooked bacon strips and slices of chicken -
2.Avocado slices that have been lightly drizzled with lemon, cooked bacon and sliced turkey
3. Curried egg salad- hard boiled eggs mashed with curry powder,mayonnaise, finely diced celery.
Definitely, don't bother with tomatoes unless you like cardboard. They only waste space in your stomach.
If you want lycopene, the beneficial stuff found in tomatoes, use the canned tomatoes from Italy or wait until you can grow your own little cherry tomatoes this summer. Some few varieties still taste like tomatoes, as compared to the hockey puck varieties you buy in the supermarket.
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For the first two sandwiches we use the word sauté to mean fry. as you would fry an egg.
Grilled Ham and Cheese: Two slices of bread, spread lightly with butter. Add grated cheese, a half inch layer or one slice of cheese. Add the ham. Top with a second slice of cheese and then the buttered bread. Press together lightly. Melt butter in a skillet. When it is hot, put in the sandwich. Cook slowly and gently until it is brown on one side. Then flip it over carefully, and cook the second side until lightly browned. The cheese should be totally melted. Cut and serve. Or ue the filling for a wrap which you then saute on each side in the skillet,
Turkey Club: This is a bit tricky. I suggest you try it out on yourself first the day before. For each sandwich you need three thin slices of bread, two strips of
cooked bacon, mayonnaise, shredded lettuce, thin slices of pickle,
tomato, turkey and cheese.You begin by heating a large skillet with 2 tablespoons of butter.
To make the first part of the sandwich, add the two slices of bacon, thinly sliced turkey, and one rounded teaspoonful of shredded cheese. Top with a second slice. Spread the top slice on the outside with softened butter. Saute. Flip and brown the second side. While it is broning, add the third buttered slice to the skillet to sauté on one side only. When all are lightly browned, remove. Add mayonnaise, shredded lettuce, sliced tomato, and sliced pickle to the top slice of the sandwich. Press down lightly and put the three layer sandwich in the oven for up to 15 minutes to keep warm. When ready to serve, remove to a serving plate. Put four toothpicks at a slant into each quarter and then cut into four quarters. Optional: a small amount of mayonnaise on each plate for dipping. Try one first and you will see how easy it is. If you want to fill a wrap, just lay all the ingredients except for the mayonnaise on the wrap. S aute on all side. Offer mayonnaise as a dip for the wrap.
You can also put this mixture into a warmed tortilla round, fold up and then sauté the whole thing in butter, lightly turning once.
Tuna Melt: Start with a split English muffin and toast it lightly. Then top the English muffin with canned, drained tuna mashed with mayonnaise, diced celery and a teaspoon of finely minced onion. Top with shredded cheese. Place under a broiler until the cheese is melted. Keep warm in a 175' oven until ready to serve. Serve with potato chips.
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