Celebrating the sandwich

Nov. 20, 2012 @ 01:53 PM

 Sandwiches are a delicious, easy and affordable way to enjoy a healthy meal any time of day. From satisfying meat-and-cheese combos, to sandwiches piled high with savory vegetables, to the many “PB and” combinations, the possibilities for outstanding sandwiches are limitless. But all the deliciousness starts with one key, wholesome ingredient — bread.

The complex carbohydrates in bread provide lasting energy that busy adults and youngsters need on a daily basis. A big key to maximizing your energy and health is taking a look at how you fill your plate in a balanced way. The Dietary Guidelines for Americans and the USDA MyPlate program recommend eating six one-ounce servings of grain foods each day, half of which should come from whole grain sources.

To help you and your family get your “daily fix of six,” the Grain Foods Foundation has partnered with celebrity chef and sandwich aficionado Bryan Voltaggio to create these sensational sandwiches. To find more great sandwich recipes, visit www.gowiththegrain.org or GoWithTheGrain on Facebook and Twitter.

 

The Pastrami Reuben

Makes 6 sandwiches

            12 slices rye bread

            24 ounces sliced beef pastrami

            12 slices Muenster cheese, thin

            1 ½ cups sauerkraut, prepared and drained

            ½ cup Thousand Island dressing

            2 ounces butter, at room temperature

Lay out two slices of rye bread on a cutting board.

Top first piece of bread with one slice of Muenster cheese, then about 2 ounces of sauerkraut, 4 ounces (or roughly three to four thin slices) of pastrami, and a second slice of Muenster cheese. Set aside.

Spread second piece of bread with Thousand Island dressing, then place on top of the other half of the sandwich.

Brush top and bottom of sandwich with butter.

If you own an electric sandwich maker or Panini press, place sandwich inside for 2 1/2 to 3 1/2 minutes. If you don’t have a sandwich press, simply place sandwich in a sauté pan on top of your stove, set at medium heat. Cook for 3 1/2 to 4 1/2 minutes on each side.

Remove sandwich and while still hot; cut in half and serve.

 

The Banana, PB and Honey

Makes 6 sandwiches

            12 slices enriched white bread

            6 bananas, sliced

            1 cup spiced peanut butter (see recipe)

            2 tablespoons honey

            1 teaspoon sugar

            ½ teaspoon cinnamon

            2 ounces butter, at room temperature

Lay out two slices of enriched white bread on a cutting board.

Spread both slices of bread with peanut butter. Set one aside.

Take one slice and top with sliced bananas, then drizzle with honey. Place the reserved slice of bread on top.

Brush top and bottom of sandwich with room temperature butter.

If you own an electric sandwich maker or Panini press, place sandwich inside for 2 1/2 to 3 1/2 minutes. If you do not have a sandwich press, place sandwich in a sauté pan on top of your stove, set at medium heat; and cook for 3 1/2 to 4 1/2 minutes on each side.

While cooking, combine cinnamon and the sugar in small bowl.

Remove sandwich and while still hot, season liberally with cinnamon and sugar.

Cut in half and serve while hot.

 

Spiced Peanut Butter

Yield 1 cup

            1 cup peanut butter

            1 teaspoon salt

            1 ¾ teaspoons honey

            1/8 teaspoon ginger powder

            1/8 teaspoon cinnamon, ground

Mix all ingredients together in a bowl until well blended.

Place the peanut butter in an airtight container and store in the refrigerator for 6 to 8 weeks.

 

The Pilgrim

Makes 6 sandwiches

            12 slices seven-grain bread

            24 ounces turkey, sliced

            Orange Cranberry Compote, as needed (see recipe)

            Sage Cream Cheese, as needed (see recipe)

            4 tablespoons butter, at room  temperature

            Seasoning salt, to taste (see recipe)

Lay out two slices of seven grain bread on a cutting board.

Spread Orange Cranberry Compote evenly across one slice of bread. Set aside.

Spread Sage Cream Cheese evenly across second slice of bread, then top with about four ounces of turkey.

Place slice of bread with the Orange Cranberry Compote on top of turkey.

Brush top and bottom of sandwich with room temperature butter.

If you own an electric sandwich maker or Panini press, place the sandwich inside for 2 1/2 to 3 1/2 minutes. If you do not have a sandwich press, simply place the sandwich in a sauté pan on top of your stove, set at medium heat, and cook the sandwich for 3 1/2 to 4 1/2 minutes on each side.

Remove sandwich and while still hot, season liberally with seasoning salt.

Cut in half and serve while hot.

 

Orange Cranberry Compote

Yield 1 cup

            ½ pound cranberries

            1 orange, quartered

            ¼ cup sugar

            ½ teaspoon salt

            Pepper, to taste

  In medium sauce pot, cook cranberries, orange and sugar for approximately 20 minutes at a low simmer, then stir in a pinch of salt.

 Remove pieces of orange, and pour into blender or food processor. Puree until smooth, then lightly season with pepper.

 

Sage Cream Cheese

Yield 2 cups

            2 cups cream cheese, at room temperature

            15 sage leaves, finely chopped

            1 garlic clove

            ½ teaspoon salt

In bowl, combine cream cheese and sage using a rubber spatula, mixing well. Grate (or very finely chop) garlic, adding to bowl. Season to taste with salt.

 

Seasoning Salt

Yield 1 cup

            ¼ cup sea salt

            3 juniper berries, toasted and ground

            1 orange, zested

Lightly toast juniper berries in a pan, then place in a spice grinder and blend. Combine juniper, salt and orange zest in a mortar and pestle, and combine all evenly.

 

Photo Credit: Bryan Voltaggio, chef.

Photo courtesy of  Under A Bushel Photography