Sandwiches for Days by Evan McEldowney

Sandwiches for days

Sandwiches for days A collection of breaded masterpieces for your consumption

By Evan McEldowney Falling Anvil Publishing

Copyright ÂŠ 2010 by Wily E. Coyote All rights reserved Printed in the United States of America First Printing, 2010 ISBN 0-9000000-0-0 Falling Anvil Publishing 123 Mesa Street Scottsdale, AZ 00000 www.FallingAnvilBooks.com

Contents Breakfast

Lunch

Dinner

The Southerner

The Pilgrim

The Communist

The Mountie

The Worker

The New Yorker

The Vegan

The Student

The Surfer

The Strong Man

The Teacher

The Dancer

The Capitalist

The Dean

The Fat Man

Breakfast

Breakfast In North America, a breakfast sandwich is any sandwich filled with foods associated with the breakfast meal. Breakfast sandwiches are served at fast food restaurants and delicatessens or bought as fast, ready to heat and eat sandwiches from a store. Breakfast sandwiches can also be made from scratch in the home. Breakfast sandwiches typically are made using breakfast meats (generally cured meats such as sausages, patty sausages, bacon, country ham, Spam and pork roll), breads, eggs and cheese. These sandwiches were typically regional specialties until fast food restaurants began serving breakfast. Because the types of bread common, such as biscuits, bagels, and English muffin were similar in size to a fast food hamburger buns, they made an obvious choice for fast food restaurants. Unlike other breakfast items, they were perfect for the innovation of the drive-through. These sandwiches have also become a staple of many convenience stores, that serve them as take-away items.

Although the ingredients for the breakfast sandwich have been common elements of breakfast meals in the English-speaking world for centuries, it was not until the 19th century in the United States that people began regularly eating eggs, cheese, and meat in a sandwich.What would later be known as "breakfast sandwiches" became increasingly popular after the Civil War, and were a favorite food of pioneers during American westward expansion. The first actual recipe for a "breakfast sandwich" was in an 1897 American cookbook.

Breakfast

The Southerner Prep Time: 5 hours

Cook Time: 1 hour

Sandwiches: 4

This picture definitely do not due this sandwich justice. This idea was suggested by one of my friends and my mom. I didn’t want to do just a plain waffle with a piece of chicken on top. So, I added a little bacon to the waffle batter and topped with a spicy and sweet slaw with maple and jalapeño. This recipe, takes two days so prepare in advance. Both the chicken and the waffles have to rest over night. It is well worth the wait!

Ingredients Buttermilk Brined Chicken 4 chicken cutlets 1 tsp salt 1 tsp sugar ½ tsp paprika 1 tsp hot sauce 2 garlic cloves 1 cup buttermilk

Bacon Waffles 1 ½ cups buttermilk 6 tbs melted butter 1 tbs sugar ½ tsp salt 2 eggs 2 cups flour 1 package active dry yeast 4 slices of apple wood smoked bacon

For Breading ½ cup flour ¼ cup panko 1 tsp salt 1 tsp garlic powder ½ tsp paprika ¼ tsp cayenne

Maple Jalapeño Slaw 1 cup shredded cabbage 1 large carrot shredded about ½ cup ¼ cup mayo 1 tbs finely chopped jalapeño 1 tsp apple cider vinegar 1 tbs maple syrup

Breakfast

Directions Buttermilk Brined Chicken: 1 Combine all ingredients except for chicken in a bowl and whisk to combine. Add chicken cutlets, cover with plastic wrap and refrigerate at least 5 hours, overnight is best. 2. For Breading

Combine all ingredients in a shallow bowl. Remove chicken cutlets from buttermilk and dredge in flour/panko mixture. Set aside. After bacon is cooked for the waffles, add enough vegetable or canola oil to pan with bacon drippings about 1/2 inch thick. Heat oil and fry cutlets about 5 minutes per side until golden brown and cooked through. Cooking time my vary depending on thickness of your cutlets. Drain on paper towels. 3. Bacon Waffles

Add all ingredients to a bowl except for bacon. Whisk well to combine. Cover bowl with plastic wrap and let sit out at room temperature for one hour. Place batter in refrigerator and let rest overnight. The next day, chop bacon in small cubes and cook until crispy. Drain on paper towel and fold bacon into waffle batter. To cook waffles, spray waffle iron with cooking spray and cook according to manufacturers instructions.

4. Maple Jalapeño Slaw

Combine ingredients and mix well. Refrigerate until ready to use. 5. The Southern

To assemble sandwiches, cut one waffle in half, add chicken cutlet and top with maple jalapeño slaw. Serve with maple syrup on the side.

Breakfast

The Mountie Prep Time: 10 minutes

Cook Time: 20 minutes

Sandwiches: 2

Directions

We add this bacon to our scrambled egg roll with Vermont cheddar and slowroasted tomatoes,but it’s just as delicious on a BLT or any place a smoky, sweet and wonderfully caffeinated slab of bacon is welcome!

Espresso Maple Bacon: 1 Stir together the espresso and the syrup. Add the cardamom pods and let steep together in the fridge overnight. Remove the cardamom pods.

Ingredients

2. Lay the bacon out on a sheet pan. Bake in a 350-degree oven, turning once

Espresso Maple Bacon ½ pound thick-cut nitrate-free bacon 3 shots Bedford Espresso ½ cup pure Vermont Maple Syrup 6 whole cardamom pods Sandwich 2 focaccia rolls 2 slices of vermont chedder 1 tomato 4 eggs

Breakfast

until bacon is mostly crisp but not too dry. Remove from the pan. Brush 1⁄2 teaspoon of the Espresso - Maple syrup on each slice of bacon and let cool a bit before devouring. Sandwich 3. Toast the focaccia rolls in a toaster at medium. 4. Take two eggs and crack them into a bowl. Whisk the eggs and heat in a

greased pan until cooked. 5. Place two slices of tomato and a slice of vermont chedder on top of the eggs

and then layer place this and the bacon within the toasted focaccia rolls. Repeat.

Breakfast

The Vegan Prep Time: ½ hours

Cook Time: 10 minutes

Directions

Sandwiches: 1

You're probably going to have a hard time finding a vegan or vegetarian breakfast at a restaurant, so make your own! You can also try swapping veggie sausage patty for the tempeh bacon for another tasty variation.

Tempeh Bacon 1 To make the marinade, whisk all the ingredients, except tempeh, in a small bowl. Give it taste and make any adjustments.

Ingredients

2. Dip each slice of tempeh in the marinade. Lay in a

Tempeh Bacon 3 Tbsp. soy sauce 1 Tbsp. apple cider vinegar 1 tsp. liquid smoke 1 tsp. tomato paste 1 tsp. brown sugar ½ tsp cumin ½ Tbsp. water ½ package tempeh, thinly sliced Oil for brushing Sandwich 1 whole wheat english muffin 2 Tbsp shredded or sliced vegan cheese 4 grape tomatoes, sliced in half OR 1 thick tomato slice ½ tsp fresh rosemary, chopped ½ tsp fresh thyme, chopped 1 tsp vegan buttery spread 1 thick sweet onion slice 1 mashed avocado

shallow dish and pour or the remaining marinade over top. Refrigerate for at least an hour: the longer the better. 3. Pre-heat oven to 400 degrees. 4. Lay tempeh slices on a baking sheet lined with

parchment paper (this worked much better than directly on a greased baking sheet). For extra crispness: mix a little oil with the left over marinade and brush on the slices. You can also skip the oil and just brush the marinade. 5.

Bake 8-10 minutes, flip over and brush again. Bake another 8-10 minutes, or until crispy and browned.

Sandwich 6. Toast the whole wheat english muffin. 7. Spread each side with vegan buttery spread. Set

aside.

7. With heat still on, top tempeh bacon slices with

cheese. Remove tempeh bacon and cheese pile from pan, pile on one side of English Muffin-cheese side down to stick to bread. 8. Place onion slice in still hot greased pan to do

a quick braise on each side. This should take 5 seconds on each side. You just want the flavors and heat to absorb into the outer sides of the onion. 9. Layer to onion on top of the tempeh bacon. 10. Sprinkle the chopped herbs and parsley in between

the tempeh and the onion. The heat will gently release the fresh flavors. note: you can also add the fresh herbs to your pan when cooking the tempeh bacon. 11. Place the tomatoes on top of the onion. Place the

top half on the muffin Secure with 2 toothpicks. Cut in half. 12. Remove the toothpicks. Serve with a garnish of

fresh lemon and parsley.

Breakfast

Lunch A sandwich is a food item consisting of one or more types of food placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for some other food. The sandwich was originally a portable food item or finger food which began its popularity primarily in the Western World, but is now found in various versions in numerous countries worldwide. The immediate culinary precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist John Ray observed[that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"â&#x20AC;&#x201D; explanatory specifications that reveal the Dutch belegde broodje, open-faced sandwich, was as yet unfamiliar in England. Initially perceived as food that men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of industrial society and the working classes made fast, portable, and inexpensive meals essential. It was at the same time that the European-stye sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the Mediterranean.

The Pilgrim Prep Time: ½ hours

Cook Time: 10 minutes

Sandwiches: 1

Directions

The best thing about Thanksgiving is the food and the best thing about the following days other than escaping your relatives is still the food. Here is a great leftovers sandwich to bring you back to turkey day. Feel free to mix and match with whatever is left of your feast.

Pour the sliced almonds on a baking sheet and bake at 350 degrees for 2minutes, until just brown. Set aside.

Spread 1 teaspoon of butter on one side of each slice of bread. Toast the buttered side of bread in a grill pan or skillet and set aside.

Ingredients

Place 2 slices of bread on a work surface, toasted side facing down. Layer 2 tablespoons of the cranberry chutney, half of the roasted almonds, and 4 slices of turkey on top.

Beat the egg in a shallow bowl. Pour the panko into a shallow bowl. Dredge the Brie in the egg, and then in the panko. Repeat, dredging the Brie in the egg and panko again. Press the panko into the Brie, forming a thick layer around the cheese.

Heat the olive oil in a skillet over medium-high heat. Add the panko coated Brie. Toast each side for 2 minutes, or until golden brown.

Let the fried brie cool for 3 minutes, and then slice. Place half of the Brie on each sandwich. Add additional leftovers.

Top with the second slice of bread, grilled side facing out, and serve.

¼ cup Sliced Almonds ¼ slices Country White Bread 4 teaspoons Butter 4 slices Roast Turkey 4 tablespoons Cranberry Sauce 1 wedge Fried Brie 1 Egg ½ cup Panko 1 wedge of Brie, chilled 2 tablespoons Olive Oil

Lunch

Breakfast

The Grid Evan McEldowney Type 2 Fall 2014

Losbster Lobster 2 Cronos Pro

Grid: Primary Layout

The Southerner Prep Time: 5 hours

Cook Time: 1 hour

Directions

Sandwiches: 4

Ingredients

Buttermilk Brined Chicken: 1 Combine all ingredients except for chicken in a bowl and whisk to combine.

Add chicken cutlets, cover with plastic wrap and refrigerate at least 5 hours, overnight is best. 2.

For Breading Combine all ingredients in a shallow bowl. Remove chicken cutlets from buttermilk and dredge in flour/panko mixture. Set aside. After bacon is cooked for the waffles, add enough vegetable or canola oil to pan with bacon drippings about 1/2 inch thick. Heat oil and fry cutlets about 5 minutes per side until golden brown and cooked through. Cooking time my vary depending on thickness of your cutlets. Drain on paper towels.

Buttermilk Brined Chicken 4 chicken cutlets 1 tsp salt 1 tsp sugar ½ tsp paprika 1 tsp hot sauce 2 garlic cloves 1 cup buttermilk

Bacon Waffles 1 ½ cups buttermilk 6 tbs melted butter 1 tbs sugar ½ tsp salt 2 eggs 2 cups flour 1 package active dry yeast 4 slices of apple wood smoked bacon

3. Bacon Waffles

For Breading ½ cup flour ¼ cup panko 1 tsp salt 1 tsp garlic powder ½ tsp paprika ¼ tsp cayenne

Maple Jalapeño Slaw 1 cup shredded cabbage 1 large carrot shredded about ½ cup ¼ cup mayo 1 tbs finely chopped jalapeño 1 tsp apple cider vinegar 1 tbs maple syrup

4. Maple Jalapeño Slaw

Combine ingredients and mix well. Refrigerate until ready to use. 5. The Southern

To assemble sandwiches, cut one waffle in half, add chicken cutlet and top with maple jalapeño slaw. Serve with maple syrup on the side.

Grid Tertiary Layout

The Example Prep Time: ½ hours

Cook Time: 10 minutes

Sandwiches: 1

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Ingredients ¼ cup Sliced Almonds ¼ slices Country White Bread 4 teaspoons Butter 4 slices Roast Turkey 4 tablespoons Cranberry Sauce 1 wedge Fried Brie 1 Egg ½ cup Panko 1 wedge of Brie, chilled 2 tablespoons Olive Oil ¼ cup Sliced Almonds ¼ slices Country White Bread 4 teaspoons Butter 4 slices Roast Turkey 4 tablespoons Cranberry Sauce 1 wedge Fried Brie 1 Egg ½ cup Panko 1 wedge of Brie, chilled 2 tablespoons Olive Oil

Directions 1

Pour the sliced almonds on a baking sheet and bake at 350 degrees for 2-3 minutes, until just brown. Set aside.

Spread 1 teaspoon of butter on one side of each slice of bread. Toast the buttered side of bread in a grill pan or skillet and set aside.

Place 2 slices of bread on a work surface, toasted side facing down. Layer 2 tablespoons of the cranberry chutney, half of the roasted almonds, and 4 slices of turkey on top.

Beat the egg in a shallow bowl. Pour the panko into a shallow bowl.

Dredge the Brie in the egg, and then in the panko. Repeat, dredging the Brie in the egg and panko again. Press the panko into the Brie, forming a thick layer around the cheese.

Heat the olive oil in a skillet over medium-high heat. Add the panko coated Brie. Toast each side for 1-2 minutes, or until golden brown.

Let the fried brie cool for 3 minutes, and then slice. Place half of the Brie on each sandwich. Add additional leftovers.

Top with the second slice of bread, grilled side facing out, and serve.

Pour the sliced almonds on a baking sheet and bake at 350 degrees for 2-3 minutes, until just brown. Set aside.

10.

Spread 1 teaspoon of butter on one side of each slice of bread. Toast the buttered side of bread in a grill pan or skillet and set aside.

11.

Place 2 slices of bread on a work surface, toasted side facing down. Layer 2 tablespoons of the cranberry chutney, half of the roasted almonds, and 4 slices of turkey on top.

12.

13.

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