Bologna and cheese with Miracle Whip.
Sometimes Genoa and cheese with Miracle Whip.
Sometimes Genoa and cheese with Miracle Whip.
what's your faavorite sandwich ????
- Thread starter old geezer
- Start date
BLT with avocado and smoked turkey on sourdough.
my fav is turkey w/slice of tillamook cheddar cheese,mayo,shredded lettuce, juicy tomato, sliced black olives and a quick shake of salt and pepper on fresh white bread. And then fried bologna w/melted cheese,mayo,mustard and lettuce on toasted bread.
Ummmmmmmmmm............
Quote:
That is a great substitute for bread!
Last edited:
- Jul 26, 2010
- 2,969
- 4
- 171
I make all sorts of breads, pizza-ettes, crackers and matzos from scratch and cook them here so we have a zillian different kinds of sandwiches on stuff right hot out of the oven. Matzos are so easy to make and they are fantastic. A basket of freshly made hot crackers or matzos look really - craggy - on a lunch, dinner or brunch table.
The pizza-ettes, crackers and matzos take courage, and require a noble and daring cook. These cook at very high temperatures, your oven is very hot so you must be swift and agile. The dough is very simple and it's all in how it's mixed, rolled, cooked.
The crackers I make are so easy - 3 c flour, 1 1/2 c warm water. A little salt, coarse salt, sesame seeds.
You can use all whole wheat flour, all white, or half and half white and wheat. I like half and half best.
Put 1 tsp salt in a food processor with the flour. Just spin it 30 sec to mix. Now pour in the water while the processor's running, pour it in a slow steady stream. Once all the water is in, run the processor 30 sec. You should see a ball of dough forming. Open the processor and prod the dough with your finger. If it's very sticky, run the processor while adding 2 TB flour. If it's so dry it's not coming into a ball, add 2 TB warm water while running the processor. You should see a (not totally perfect) ball form. When you see the ball, or at least a clump that holds togther pretty much, run the processor for one minute.
Take the dough out, spread a little flour on the counter(or big cutting board), put the dough on it, cover it with saran wrap, let it rest 30 min. After 20 min, turn the oven on to 400 degrees(matzos actually cook at 550 degrees, and they cook on top of a cookie sheet turned upside down and left in the oven as it heats up - no oil needed, LOL).
I like to have a lot of cookie tins so I can just keep moving along fast, but I've done this with 1 or 2.
With 5-10 min to go before the oven is fully heated up, divide the dough into 8 pieces, shape one into a ball and cover the rest with saran wrap (so it won't dry too much).
Then start rolling the dough. Use flour on the counter or a large cutting board. Put flour on the top of the dough, and on the rolling pin. If the dough sticks to the work surface, there's not enough flour. Keep flour on the work surface, the top of the dough, and the rolling pin, even as you roll. Roll it out to a very, very thin even rectangle.
The dough can be rolled around the rolling pin to move it to the cookie sheet. No grease or oil should be put on the cookie tins. Spread the thin rectangle of dough out on the cookie sheet. Even a few little tears or holes are not such a big deal, but the dough should be uniform in thickness. HOW THICK? THINNNN! LOL. That's what makes them crispy, like crackers. Just slightly less than transparent thinness is good.
Once the dough is rolled out and on the cookie sheet, take a VERY VERY sharp knife and cut the dough into rectangles (whatever size you want the crackers). Don't worry about separating the pieces entirely or getting every piece identical to the others - part of the charm is that they're a little irregular.
The fun part is next - to sprinkle the crackers with whatever you like - we love sesame seeds and kosher salt. A tablespoon of sesame seeds can cover the entire 3 c of dough once it's rolled out and put on cooking sheets. Some people try to press the seeds/salt into the dough a little but generally enough sticks that you don't have to fuss over that much. And if the dough is rolled out really thin you can mess it up trying to press stuff in.
We've used cumin seeds, fenugreek seeds, freshly cracked pepper, but coarse kosher salt is really really good.
Now get yourself a big wide bowl to toss the cooked crackers in, plenty of hot pads, tongs and put the children in the other room - this kitchen is now sacred ground, LOL. Meaning you're going to be opening the oven and chucking hot stuff all over the place.
Cook only 2-3 minutes. If you're fast, roll out one batch, throw a tray in the oven, roll out the dough while they cook, yank that batch out, grab the crackers and toss them in a big wide bowl, and throw on your next batch - cut, top with seeds, salt, chuck 'em in the oven.
Now when the come hot out of the oven, top them with anything you like and another cracker on top.
Suggestions -
shred then process in a food processor, carrots, salt, pepper, cooked chick peas, onions, walnuts and garlic. Add just enough olive oil so the ingredients puree. Serve like a dip or spread.
process in a food processor: 1% cottage cheese or ricotta cheese, garlic, scallions and fresh ground pepper, use like dip or spread.
fresh tomatoes
mozarella, feta, machugo or any other kind of cheese slices
The pizza-ettes, crackers and matzos take courage, and require a noble and daring cook. These cook at very high temperatures, your oven is very hot so you must be swift and agile. The dough is very simple and it's all in how it's mixed, rolled, cooked.
The crackers I make are so easy - 3 c flour, 1 1/2 c warm water. A little salt, coarse salt, sesame seeds.
You can use all whole wheat flour, all white, or half and half white and wheat. I like half and half best.
Put 1 tsp salt in a food processor with the flour. Just spin it 30 sec to mix. Now pour in the water while the processor's running, pour it in a slow steady stream. Once all the water is in, run the processor 30 sec. You should see a ball of dough forming. Open the processor and prod the dough with your finger. If it's very sticky, run the processor while adding 2 TB flour. If it's so dry it's not coming into a ball, add 2 TB warm water while running the processor. You should see a (not totally perfect) ball form. When you see the ball, or at least a clump that holds togther pretty much, run the processor for one minute.
Take the dough out, spread a little flour on the counter(or big cutting board), put the dough on it, cover it with saran wrap, let it rest 30 min. After 20 min, turn the oven on to 400 degrees(matzos actually cook at 550 degrees, and they cook on top of a cookie sheet turned upside down and left in the oven as it heats up - no oil needed, LOL).
I like to have a lot of cookie tins so I can just keep moving along fast, but I've done this with 1 or 2.
With 5-10 min to go before the oven is fully heated up, divide the dough into 8 pieces, shape one into a ball and cover the rest with saran wrap (so it won't dry too much).
Then start rolling the dough. Use flour on the counter or a large cutting board. Put flour on the top of the dough, and on the rolling pin. If the dough sticks to the work surface, there's not enough flour. Keep flour on the work surface, the top of the dough, and the rolling pin, even as you roll. Roll it out to a very, very thin even rectangle.
The dough can be rolled around the rolling pin to move it to the cookie sheet. No grease or oil should be put on the cookie tins. Spread the thin rectangle of dough out on the cookie sheet. Even a few little tears or holes are not such a big deal, but the dough should be uniform in thickness. HOW THICK? THINNNN! LOL. That's what makes them crispy, like crackers. Just slightly less than transparent thinness is good.
Once the dough is rolled out and on the cookie sheet, take a VERY VERY sharp knife and cut the dough into rectangles (whatever size you want the crackers). Don't worry about separating the pieces entirely or getting every piece identical to the others - part of the charm is that they're a little irregular.
The fun part is next - to sprinkle the crackers with whatever you like - we love sesame seeds and kosher salt. A tablespoon of sesame seeds can cover the entire 3 c of dough once it's rolled out and put on cooking sheets. Some people try to press the seeds/salt into the dough a little but generally enough sticks that you don't have to fuss over that much. And if the dough is rolled out really thin you can mess it up trying to press stuff in.
We've used cumin seeds, fenugreek seeds, freshly cracked pepper, but coarse kosher salt is really really good.
Now get yourself a big wide bowl to toss the cooked crackers in, plenty of hot pads, tongs and put the children in the other room - this kitchen is now sacred ground, LOL. Meaning you're going to be opening the oven and chucking hot stuff all over the place.
Cook only 2-3 minutes. If you're fast, roll out one batch, throw a tray in the oven, roll out the dough while they cook, yank that batch out, grab the crackers and toss them in a big wide bowl, and throw on your next batch - cut, top with seeds, salt, chuck 'em in the oven.
Now when the come hot out of the oven, top them with anything you like and another cracker on top.
Suggestions -
shred then process in a food processor, carrots, salt, pepper, cooked chick peas, onions, walnuts and garlic. Add just enough olive oil so the ingredients puree. Serve like a dip or spread.
process in a food processor: 1% cottage cheese or ricotta cheese, garlic, scallions and fresh ground pepper, use like dip or spread.
fresh tomatoes
mozarella, feta, machugo or any other kind of cheese slices
Last edited:
Wels..
Can I make the crackers without a processor?
They sound good.! The only store bought cracker that is decent is an Ak mac.
Thanks for sharing..
The "best" sandwich for me... Varies.. Usually it is while traveling, where you stop at little unique places and pick things up to throw together in the car.. A good crusty bread is a must..
ON
Can I make the crackers without a processor?
They sound good.! The only store bought cracker that is decent is an Ak mac.
Thanks for sharing..
The "best" sandwich for me... Varies.. Usually it is while traveling, where you stop at little unique places and pick things up to throw together in the car.. A good crusty bread is a must..
ON
Hard to beat turkey...not that processed stuff, I can't look at that since I got food poisoning from it 30 years ago, real turkey carved from Thanksgiving leftover overs on a good oat nut or wheat berry bread with enough mayo to shock a Subway sandwich technician. "No really....more please"
Add a slice of any good cheese and salt and pepper.
Add a slice of any good cheese and salt and pepper.
A good (ideally homemade) white bread with mayo, homegrown toms, and cukes.
I got my DD hooked on those because I grew up w/them. Can't wait for tomato season!!
I got my DD hooked on those because I grew up w/them. Can't wait for tomato season!!
Last edited:
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