Recipes #204 – #213 SITHCCC103 Prepare sandwiches Improving life through innovative learning Contents Cold sandwiches # 204 # 205 # 206 # 207 # 208 Conventional sandwich Pinwheel sandwich Open sandwich Tea/pullman sandwich Falafel and hommus wrap Hot sandwiches # 209 # 210 # 211 # 212 # 213 Club sandwich Bookmaker sandwich Chargrilled vegetable focaccia Roast beetroot bruschetta Fig, blue cheese and prosciutto piadina Disclaimer While every effort has been made to ensure that the information contained in this product is free from errors and omissions and is not misleading in any way, Didasko International (‘Didasko Learning Resources’) makes no representations or warranties and is not liable for any loss or damage or injury of any kind (however caused) under any theory of law including negligence resulting from or in any way connected with the use of its products. Copyright 2013 © This product and the concepts, information and material contained in it are the copyright of Didasko International ACN 146 241 223 (‘Didasko Learning Resources’) and may not be used or reproduced in whole or in part without the prior written consent of Didasko. All rights reserved. V1.0 Cold sandwiches # 204 Conventional sandwich Yield: 1 portion Ingredients Fresh bread (brown, white, mulitgrain) Mustard flavoured butter Rare roast beef Tomato, thinly sliced Carrot, peeled and grated Lettuce leaves, washed, drained and trimmed Alfalfa sprouts Salt and pepper Quantity 2 slices 30 g 2 slices 1/2 20 g 2 10 g to taste Step Method 1 Spread the bread with the mustard butter. 2 On one slice of bread, evenly layer the beef so that it covers the bread without overhanging. 3 Continue to build the sandwich with the tomato, carrot, lettuce and sprouts. 4 Season to taste and place the second slice of bread on top. 5 Evenly press together to hold ingredients in place. 6 Cut the sandwich diagonally from corner to corner to result in four triangles. 7 Serve the sandwich with the points facing up on a plate lined with a paper doily. 8 Garnish with a chiffonnade of lettuce and a trimmed spring onion. Note This is only an example of a conventional sandwich. Other spreads and fillings may be used to suit the requirements of the customer. 3 © 2013 Didasko International Cold sandwiches # 205 Pinwheel sandwich Yield: 1 portion Ingredients Fresh white bread, cut lengthwise from a sandwich loaf, 4 mm thick Avocado Cream cheese, softened Lemon juice Tabasco sauce Pepper and salt Quantity 1 slice 1/2 60 g 1 teaspoon few drops to taste Step Method 1 Place the avocado, cream cheese, lemon juice and tabasco into a blender to make a smooth paste. Season to taste with the pepper and salt. 2 Carefully remove the crusts from the bread. 3 Use a pallet knife to evenly spread the paste over one side of the bread. Make sure that you spread it to all edges and corners. 4 Starting at one end, tightly roll the slice into a pinwheel. Wrap with plastic film and chill to set the cheese. 5 Remove the plastic and cut the roll into 1 cm slices. Arrange on a suitable platter and garnish as desired. Variations Any other soft spread filling may be substituted, or make a variety of mixtures to vary the flavours and colours. 4 © 2013 Didasko International Cold sandwiches # 206 Open sandwich Yield: 1 portion Ingredients Rye bread Butter Mignonette lettuce leaf, washed, drained and trimmed Poached prawns, peeled and de-veined Fresh mango slices Mayonnaise Dill sprigs Lemon slice, peeled Quantity 1 slice 15 g 1 3 3 20 ml 1 1 Step Method 1 Spread the bread with butter and arrange the lettuce neatly on top so that the butter holds it in place. 2 Arrange the prawns and mango slices neatly on the lettuce. 3 Place the mayonnaise into a small greaseproof piping bag, trim the nozzle to about 1 mm in diameter, and pipe it in a criss-cross fashion over the prawns. 4 Garnish with the sprig of dill and the lemon slice. Note • This is only an example of an open sandwich. You can use other spreads and toppings to suit the requirements of the customer. • Presentation is a major consideration when making open sandwiches. 5 © 2013 Didasko International Cold sandwiches # 207 Tea/pullman sandwich Yield: 1 portion Ingredients Wholegrain bread Lettuce, washed, trained and trimmed Egg, boiled and mashed Curry powder Mayonnaise Quantity 3 slices 1 leaf 1 1 tspn 1 tbls Step Method 1 Combine mashed boiled egg, mayonnaise and curry powder. 2 Spread 2 slices of bread with the egg mixture on one side. 3 Lay the third slice of bread on top of the first slice. 4 Add the lettuce leaf followed by the last slice of bread. The egg mixture should be up against the lettuce. 5 Cut away crusts. 6 Cut into fingers or squares and serve immediately. 6 © 2013 Didasko International Cold sandwiches # 208 Falafel and hommus wrap Yield: 4 portions Ingredients Multigrain pita bread Hommus Baby cos lettuce, leaves separated and torn Tabouli Lebanese cucumber, cut into ribbons Falafel, halved Quantity 4 pieces 1/2 cup 1/2 head 150 g 1 6 Step Method 1 Spread hommus along centre of each wrap. 2 Place lettuce, cucumber, tabouli and three falafel halves on each wrap. 3 Roll up pita bread firmly to enclose filling and wrap tightly in greaseproof paper to hold the wrap together. 4 Cut diagonally in half and serve on dinner plate with side of salad greens. Note This is only an example of a wrap. There are many other spreads and fillings available to suit the requirements of the customer. 7 © 2013 Didasko International Hot sandwiches # 209 Club sandwich Yield: 1 portion Ingredients White bread Wholemeal bread Mayonnaise Chiffonnade of lettuce Peeled tomato Bacon rashers, rindless Cooked chicken breast Pepper and salt Quantity 2 slices 1 slice 100 g 2 leaves 3 slices 2 1 to taste Step Method 1 Wash and drain the lettuce and tomato. 2 Chiffonnade the lettuce. 3 Peel the tomato and cut it into thin even slices. 4 Grill the bacon until it becomes slightly crispy. Drain off fat and keep warm. 5 Toast the three slices of bread to a golden brown and spread one side of each piece with mayonnaise. 6 Cover one slice of white bread (mayonnaise side facing up), with the tomato slices and half of the lettuce. Place the cooked bacon squarely on top. Season. 7 Place the wholemeal toast on top of the bacon (mayonnaise side facing up), and cover with the remaining lettuce. 8 Slice the cooked chicken and spread evenly over the lettuce. Season. 9 Place the second slice of white bread, (mayonnaise side facing down), on top of the chicken and press firmly to hold all ingredients in place. 10 Cut the sandwich diagonally from corner to corner into four triangles. 11 Secure each quarter with a toothpick to hold the sandwich together. 12 Serve the sandwich with the points facing up on a plate lined with a paper doily. 13 Garnish with potato chips and a sprig of parsley. 8 © 2013 Didasko International # 210 Hot sandwiches Bookmaker sandwich Yield: 1 portion Ingredients Bread, white or brown Butter, softened Fillet steak, pounded out with meat bat English mustard Pepper and salt Quantity 2 slices 20 g 120 g 20 g to taste Step Method 1 Season the steak and grill for 30 seconds on each side. 2 Remove from the grill and evenly smear with the mustard on both sides. Retain hot. 3 Toast the bread on both sides and butter each slice. 4 Sandwich the steak between the two slices of buttered toast. Trim the crusts and then press the sandwich firmly between two plates so that the juices soak into the bread. 5 Cut the sandwich into three fingers and serve on a doily lined plate. 6 Garnish with spring onion (optional). 9 © 2013 Didasko International Hot sandwiches # 211 Chargrilled vegetable focaccia Yield: 1 portion Ingredients Focaccia bread, halved and split Black olive tapenade Chargrilled eggplant Chargrilled zucchini Semi-dried tomatoes Provolone cheese, thinly sliced Salt and pepper Step Method 1 Preheat the sandwich press. 2 Spread cut sides of focaccia with the olive tapenade. 3 Layer the base with eggplant, zucchini, semi-dried tomatoes and cheese. 4 Season with salt and pepper. 5 Put focaccia top on layered ingredients and place in sandwich press. 6 Cook for 4 to 5 minutes or until toasted and heated through. 7 Cut diagonally in half and serve on dinner plate with side of salad greens. Quantity 1 loaf (300 g) 1/4 cup 8 slices (180 g) 10 slices (180 g) 1/2 cup (110 g) 60 g to taste Note This is only an example of a focaccia. There are many other spreads and fillings available to suit the requirements of the customer. 10 © 2013 Didasko International Hot sandwiches # 212 Roast beetroot bruschetta Yield: 6 portions Ingredients Ciabatta bread Beetroot bulbs, root and stems removed, cut into 1 cm cubes Olive oil Red wine vinegar Salt and pepper Baby rocket leaves Feta, crumbled Quantity 12 slices 3 1 tbs 2 tsp to season 40 g 50 g Step Method 1 Preheat oven to 190 °C. 2 Place beetroot in a roasting pan and drizzle with half of the oil and vinegar. Season with salt and pepper. 3 Roast beetroot in oven for approximately 20 minutes or until tender. Allow to cool. 4 Brush ciabatta with remaining oil and chargrill for approximately 1 minute on each side. 5 Combine beetroot and rocket in bowl. Spoon even portions of mixture onto ciabatta slices. 6 Sprinkle crumbled feta over ingredients. 7 Serve 2 pieces of bruschetta on side plate. Sprinkle with cracked pepper. Note • This is only an example of a bruschetta. There are many other combinations of fillings available to suit the requirements of the customer. • Presentation is a major consideration when making bruschetta. 11 © 2013 Didasko International # 213 Hot sandwiches Fig, blue cheese and prosciutto piadina Yield: 1 portions Ingredients Flour tortillas (18 to 20 cm) Mozzarella cheese Blue cheese Fresh figs, thinly sliced Prosciutto slices Step Method 1 Spread blue cheese evenly over one of the tortillas. 2 Sprinkle half the mozzarella on top of the blue cheese. 3 Lay figs and prosciutto evenly on top of cheeses. 4 Cover with the second tortilla. 5 Heat a little oil in large frypan. 6 Fry tortilla on each side for 2 to 3 minutes. 7 Remove from pan and cut lengthwise. 8 Serve hot on a warmed serving plate. Quantity 2 50 g 25 g 2 2 Note This is only an example of a piadina. There are many other spreads and fillings available to suit the requirements of the customer. 12 © 2013 Didasko International
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