Need some ideas for sandwiches?

MUFFALATTA OLIVE SALAD SANDWICH

Salad:

4 cloves garlic, finely minced

1/2 c. chopped green stuffed olives

1 c. chopped oil cured black olives, (pitted)

4-5 pepperoncini, minced

1/2 c. roasted red peppers, chunks

1 c. olive oil

3 tbsp. fresh parsley

large pinch red pepper flakes

1/4 tsp. each oregano and basil

2 tbsp. white wine or balsamic vinegar

Sandwich:

1 large round loaf bread

1/3 lb. salami, thinly sliced

1/2 lb. Provolone, thinly sliced

1/2 red onion, sliced in circles

1/2 lb. Havarti cheese, thinly sliced

1/3 c. Prosciutto or Capicola ham, thinly sliced

Combine ingredients for salad and allow to stand overnight so that flavors can mingle.

Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.

Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.

Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.

A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.

When preparing the salad, use 1/2 cup less olive oil.

Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.

This recipe is a nice take-along for picnics and Summer day trips.

Bread tends to get soggy after being frozen, and you would need to take into consideration the water content of the ingredients you would be using. Also, if you like lettuce - it doesn't freeze well. As an alternative, you could make bierocks, meat pies, or use flavored tortillas to make wraps.

Bierock Recipe:

2 packs yeast

1 tablespoon + 3/4 cup sugar

1 cup water

1 tablespoon salt

2 cups warm milk

4 cups + 4 cups flour

2/3 cup lard

2 eggs

1 pound ground beef or pork

2 onions (chopped)

1 head of cabbage (shredded)

Seasonings to taste (salt & pepper, soy sauce, herbs of choice)

A word about the filling. Most Bierock fillings are terribly bland. It's a matter of taste, but I season pretty heavily with garlic salt, pepper, caraway, a Bavarian herb mix, and soy. Because the mix is wrapped in dough, it can stand plenty of seasoning. The dough in this recipe is slightly sweet, which may affect your choice of seasonings.

Start out with three mixing bowls. In the smallest, proof your yeast mixture: yeast, tablespoon sugar, and water.

In the middle bowl, mix the milk, salt, and 3/4 cup sugar.

In the large bowl, mix the 4 cups flour and the lard, then the eggs.

Put all this stuff together into the big bowl and mix. This is the Vorteig, or batter. Let it rise.

After the Vorteig has risen, mix in the other 4 cups of flour, knead, and let the dough rise again.

While it rises, start the filling in a pot on the stove: brown the ground beef, add and cook the onions (chopped) and the cabbage (shredded).

Pre-heat oven to 350.

Roll out pieces of dough, spoon filling on, and wrap them up.

Bake about 15 minutes on greased sheets.

They freeze well, and you can eat them at room temperature if you don't have a microwave.

Yeah deff. keep it all seperated until you are ready to eat it. What I do is just put one of those ice packs in an insulated lunch bag and it is enough to keep it cold til lunch. As for different kinds of sandwiches, there are more than you would think. Some of them take a while to prepare though. Just stick with the regular cold meat for a while, then when you get tired of them or if you just want to know some different kinds email me and I will tell you how to make them in better detail than taking up so much room here. Just do keep the bread seperate though!

Freezing is not a good idea because the bread will become soggy.

Here are 3 simple sandwiches:

Sliced ham and cream cheese

Prosciutto and provolone

Pastrami and mustard on rye (a classic)

Butter, Eggs, salt and pepper are just simple ingredients which u need.

Smash egg into small chunks. Add in butter, salt and pepper for seasoning. Serve or serve cold.

what i do is keep my lunchmeat and lettuce and tomato in one baggie, and my bread in another one, if you make the sandwich and freeze it all together it's going to be soggy

Peanut butter and bacon.

Not only will it fill you up all day, there is no need to chill it!

Try this web.

cheese and ham