Posts tagged sandwiches

Deborita’s Famous Travel Sandwiches

Long ago the Earl of Sandwich was so engrossed in a game of cards that he refused to leave the table for a meal.  Being an Earl, he had servants to take care of his every whim.  In this particular game of cards, his whim required a creation that would change the eating world forever.  “Jeeves dear sir” I’m sure he said, “put a bit of the roast between two slices of bread, oh and a bit of mustard sauce. Bring it to me straight away.”  Thus, the sandwich was born.

Properly made, sandwiches are the perfect travel food.  They hold up well to packing and can be an entire meal. Following a few guidelines will keep your sandwich delicious, not soggy:

  • Omitting tomatoes unless they are very firm and you seed them (which really makes them unworthy of eating)
  • Drying lettuce and other greens or waiting until you have arrived at your location to add greens to your sandwich
  • Wrapping each sandwich well in wax or butcher paper, then cutting into portions and re-wrapping in plastic wrap or wax paper
  • Avoiding soggy lunch meats (boiled ham, I’m looking at you)
  • Use scallions in place of onions or save the onions until you’ve arrived at your venue before adding them to your sandwich to avoid making everything taste like onions

My stepmother makes the most amazing sandwich for road-trips: they are filling, delicious and a great healthy alternative to fast food.  Additionally, they travel well because they don’t have any mayo or other things that will spoil and tend not to get soggy.  (Please, follow all the guidelines set forth by the USDA regarding proper storage temperatures.)

Deborita’s Famous Travel Sandwich

1 Large Sourdough Baguette

8 oz lowfat vegetable cream cheese, softened

2 carrots, shredded into ribbons with a vegetable peeler

1/2 an English cucumber, peeled and seeded, shredded into ribbons with vegetable peeler

3 red peppers

1 pint alfalfa sprouts

3 boneless skinless chicken breasts

1 clove of garlic, minced

zest of 1/2 a lemon

1/2 cup white wine or lemon juice

3 tbs olive oil

salt and pepper

Roast the red peppers under the broiler, charring on each side and turning frequently.  You want them to be black on all sides, then remove them to an ice bath.  Once cooled the charred skin should slip right off and the seeds will easily come out.  Wrap in paper towels to remove excess moisture then blend in a blender with 2 teaspoons olive oil. Heat remaining oil in a skillet over medium heat.  Season chicken breast with salt and pepper. When the oil shimmers add lemon zest and garlic until it becomes fragrant, then add the chicken.  Cook on one side for 4 – 5 minutes then flip and continue sauteing for 3 minutes.  Add wine/lemon juice and cover pan to cook on medium low until chicken is done. (Depends on the thickness of the breasts.) Remove chicken from cooking liquid and chill in the refrigerator. Once chicken is cooled slice thin. Shred carrots and cucumbers and wrap in paper towels to remove excess moisture. Slice baguette lengthwise and scoop out some of the spongy bread in the middle to make room for the fillings.  Spread the cream cheese, cucumbers and alfalfa sprouts on one half of the bread and on the other spread the red pepper pesto, carrots and chicken.  Season with salt and pepper, then sandwich the halves together and wrap tightly in wax or butcher paper.  Cut the sandwich into individual servings and wrap each of the portions tightly in plastic wrap.  This sandwich tastes better after chilling a few hours.  Serve with potato chips, an apple and iced tea.

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