Recipes innovative learning Improving life through #204 – #213

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