Welcome to Street Prophets Thursday Coffee Hour cleverly located at the intersection of Street and Prophets. This is an open topic thread so grab a sandwich and something to drink and relax and tell us what is going on in your world. I thought today I’d talk about a very familiar item, the sandwich.
According to Wikipedia:
It was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat, although he was neither the inventor nor sustainer of the food. It is said that he ordered his valet to bring him meat tucked between two pieces of bread, and because Montagu also happened to be the Fourth Earl of Sandwich, others began to order "the same as Sandwich!" It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, particularly cribbage, while eating without getting his cards greasy from eating meat with his bare hands.
I think one of the most popular sandwiches has to be the peanut butter and jelly. Mom always made it with creamy peanut butter and grape jelly. I make them occasionally even now although I use chunky peanut butter and raspberry jam. Sandwiches are traditionally considered as something between two slices of bread. Of course now days we have variations of that with wraps being popular and open face sandwiches.
I have happy memories of two very funny incidents regarding sandwiches. Mom would often make BLT sandwiches. In those innocent days before cholesterol reared its ugly head bacon, tomato, and lettuce sandwiches were very popular. One evening Mom had made those and my cat Zonker jumped up on my Dad’s lap and reached over with his claw and pulled a slice of bacon from my Dad’s sandwich and jumped down and sauntered off. Dad just roared. He thought it was so funny. The other time I remember was when I was home for lunch and made an open-faced bologna sandwich. I put it on the table and went to get a glass of milk and when I came back the bologna was gone and my Mom’s dog Ruffles was slinking away with a very guilty look on her face.
I have a special kind of sandwich at my house. I call it a kitty sandwich. I will wake in the morning and I am sandwiched between Pixie the wall. It is just the best sandwich in the world.
Chicago Beef Hoagie
Serving Size: 10
Amount Measure Ingredient -- Preparation Method
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3 pounds chuck roast -- boneless
6 cloves garlic -- slivered
1 cup water
2 whole bay leaves
1 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
10 hoagie rolls
Heat oven to 300°F.
Cut slits all over roast and insert slivers of garlic.
Place meat in deep roaster and add remaining ingredients. Cover tightly and roast for two hours basting every half hour with liquids from meat.
Remove meat from pan and cut into paper thin slices.
Remove grease from juices in pan and return meat to juices. Serve hot over hoagie buns with juices spooned on.
You can make it in a crockpot cooking on LOW for 8 to 10 hours or HIGH for 3 to 4 hours.
Per Serving: 488 Calories; 24g Fat (44.6% calories from fat); 29g Protein; 38g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 663mg Sodium. Exchanges: 2½ Grain(Starch); 3 Lean Meat; 0 Vegetable; 2½ Fat.
Chicago Italian Beef Sandwich
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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3 pounds rump roast, trimmed
1 tablespoon Italian seasoning – see recipe
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon crushed red pepper flakes
1 large onion -- sliced
3 cloves garlic -- sliced
½ cup red wine
1 cup low sodium beef broth
2 whole bay leaves
2 large green peppers -- sliced 1/4-inch thick
1 cup giardiniera vegetables
6 whole hoagie rolls -- or other sturdy rolls
1 tablespoon olive oil
Mix Italian seasoning, salt, pepper, paprika, and crushed red pepper together. Rub over roast.
Place roast in large zip lock bag and add onion, garlic, wine, beef broth, and bay leaves. Marinate meat for 2 to 3 hours.
Heat oven to 350°F.
Place roast in pan on a rack and add marinade to roasting pan. Cook for 3 hours or until instant read thermometer registers 135°F.
Remove roast form pan and let cool. Slice very thin.
Cool marinade and skim off fat.
While beef is resting heat olive oil in a skillet and fry the green peppers.
Dip the meat in the marinade and place on rolls topping with green peppers and giardiniera.
Per Serving: 681 Calories; 26g Fat (36.0% calories from fat); 60g Protein; 43g Carbohydrate; 3g Dietary Fiber; 132mg Cholesterol; 844mg Sodium. Exchanges: 2½ Grain(Starch); 7 Lean Meat; 1 Vegetable; 1 Fat.
Philly Cheesesteak Sandwich
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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4 medium hoagie rolls
2 tablespoons olive oil
1 pound sirloin steaks -- frozen and sliced very thin
¼ teaspoon salt
⅛ teaspoon pepper
1 small yellow onion -- sliced
1 small red pepper -- sliced
4 ounces mushroom caps -- sliced
4 ounces provolone cheese
Heat 1 tablespoon of olive oil until hot. Sprinkle meat with salt and pepper. Cook steak to desired doneness. Remove from pan.
Add remaining tablespoon of olive oil and cook onions, peppers, and mushrooms until soft and starting to caramelize.
Split rolls and put ¼ of the steak in each roll. Top with ¼ of the vegetables. Add cheese and let melt.
Per Serving: 615 Calories; 33g Fat (48.0% calories from fat); 36g Protein; 43g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 822mg Sodium. Exchanges: 2½ Grain(Starch); 4 Lean Meat; 1 Vegetable; 4 Fat.