Make Sandwiches and Snacks for Different Occasions

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Sandwiches_cSandwiches were named after the Earl of Sandwich who was a keen card player, and became so absorbed in the game he ate slices of meat placed between bread, so that he could eat and play at the same time. The name today is used to cover a variety of different snacks based on bread.

 


Various types of sliced bread can be bought which are quick and easy to use for sandwiches. Unsliced bread should preferably be a day old, for easy slicing. Wholemeal and other wholegrain breads should be included as they are good sources of fibre as well as B-Vitamins, iron and some protein.

Sandwiches

Allow 1 1/2-2 full rounds of sandwiches per person for luncheon or supper. A small loaf will cut into about 16 slices, a large loaf 25-30 slices. 125g (4 oz) of Stork Special Blend margarine will be sufficient to spread one large loaf.

Serving Sandwiches

Sandwiches can always be made in advance and kept fresh for home use by wrapping in foil, a clean damp cloth or dampened greaseproof paper and storing in a cool place or refrigerator. If to be taken out on a day trip or a picnic it is best to wrap them in a polythene bag, in all-purpose wrapping foil or in an air-tight plastic box.

When serving sandwiches, garnish with tomatoes, watercress or parsley to make the arrangement look attractive and appetising.

Sandwich Fillings

Eggs: To sliced or mashed hard-boiled eggs add chopped tomato, ham, parsley or watercress.

Cheese: To grated cheese or curd cheese add finely chopped spring onions or chives, tomato, pineapple, dates or nuts.

Meat: To chopped or minced cooked meat eg. beef, corned beef, ham or chicken, add a little horseradish, mustard or chutney. To well grilled bacon add tomato and lettuce.

Fish: To flaked tuna, salmon or crab add mayonnaise or vinegar and finely chopped gherkins or cucumber.

Party Sandwiches

For parties a wide variety of shapes can be cut from slices of bread to make interesting sandwiches. Use a mixture of brown and white bread, fill brown bread with light coloured fillings, eg. egg; and white bread with dark colour fillings, eg. salmon.

Chequer Board Sandwiches

Spread slices of brown bread with filling. Sandwich together with white. Cut each into 4 small square sandwiches. Arrange alternatively brown and white to form a chequer board.

Ribbon Sandwiches

Slice loaf thinly lengthways, and remove crusts. Sandwich 4 layers, alternatively brown and white together with filling. It is important to make these in advance and store wrapped in a cold place or refrigerator to become quite firm. Just before serving, cut into slices.

Pin-wheels

Slice loaf thinly lengthways and remove crusts. Spread with sandwich filling and roll like a Swiss Roll. Store wrapped, in a cool place or refrigerator to become quite firm, before cutting into pin-wheels.

Asparagus Rolls

Slice bread thinly and remove crusts, roll with a rolling pin and spread with Stork Special Blend. Lay a piece of asparagus lengthways along a strip of bread. Carefully roll up like a Swiss Roll. Pack close together on a tray to keep in shape, cover and chill.

Open Sandwiches

Open sandwiches or smorgasbord originate from Scandinavia. They are ideal for substantial snack meals. Slices of brown bread, rye bread or baps are best Spread with Stork Special Blend margarine and arrange chosen fillings decoratively with a suitable garnish on top. Consider colour, flavour and texture when selecting ingredients.

  1. Slices of chicken with cottage cheese, slice of orange, pickled walnuts and parsley.
  2. Slices of cold roast pork, with apple sauce, watercress and tomato.
  3. Slices of liver sausage with lettuce, tomato and cucumber slices.
  4. Slices of beef with diced beetroot, watercress and potato salad.
  5. Slices of hard-boiled egg, sliced tomato, grilled bacon rolls and mustard and cress.
  6. Slices of hard cheese, sliced cucumber, lettuce and radishes.
  7. Prawns with lettuce, mayonnaise and cucumber slices.

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