November 3rd is World Sandwich Day! How will you celebrate? Pick your favorite sandwich and enjoy every morsel!
Stuck for ideas? Try these recipes for 3 classic sandwiches.
PHILLY CHEESESTEAK
The Philly Cheesesteak originated in Philadelphia in the 1930’s by a man named Pat Olivieri, a hot dog vendor. Olivieri grilled some beef and put it on an Italian roll. A cab driver caught a whiff and ordered a steak sandwich and the Philly Cheesesteak was born!
INGREDIENTS
– Hoagie rolls
– 3 tablespoons butter
– 1/2 green bell pepper, sliced thin
– 1/2 white onion, sliced thin
– 3 mushrooms, sliced thin
– 16 ounces boneless ribeye steaks, sliced thin
– 1/4 tsp salt
– 1/4 tsp pepper
– 1-1/2 teaspoons worcestershire sauce
– 3 slices white American or Provolone cheese or equivalent Cheez Whiz
INSTRUCTIONS
1. Butter the insides of hoagie rolls with 1 tablespoon of butter and toast in a toaster oven.
2. Over medium heat, add 1 tablespoon of butter to a medium sauté pan. Once the butter is melted, add bell pepper, onions and mushrooms. Cook, stirring occasionally, until vegetables are lightly browned and onions are translucent. Remove from the pan and set aside.
3. Add salt and pepper to the ribeye. Melt 1 tablespoon of butter in the same sauté pan, then add ribeye to the pan and cook for 3-5 minutes, stirring occasionally. Add worcestershire sauce to the pan and stir to combine.
4. Reduce heat to low. Add veggies back to the pan and stir to combine. Place the cheese on top of the meat and vegetable mixture and allow it to melt, about 1-2 minutes.
5. Spoon cheesesteak mixture into hoagie rolls and serve immediately.
REUBEN
The Reuben sandwich has competing origin stories. The most prevalent tale is that the sandwich was born in a hotel in Omaha in 1928 to feed some hungry poker players, one of them named Reuben. The competing story is that the sandwich was created at a Reuben’s Restaurant and Delicatessen in New York City in 1914 to feed actress Anna Selos, a colleague of Charlie Chaplin.
– 4 slices rye bread
– 2 tablespoons butter, slightly softened
– 4 slices Swiss cheese
– 1/2 pound thinly sliced corned beef
– 1/2 cup sauerkraut, drained
– 1/4 cup Russian or Thousand Island dressing
INSTRUCTIONS
1. Butter one side of each bread slice.
2. Flip over bread and add dressing on the other side of each slice.
3. Top half of the bread with sauerkraut, corned beef and cheese mixture on the dressing side.
4. Assemble the slices into sandwiches with butter on the outside.
5. Over medium-low heat, cook each sandwich in a skillet approximately 2-3 minutes on each side or until the cheese is melted.
6. Remove from the pan and serve immediately.
CUBAN
The early beginnings of the Cuban sandwich began in the 1500’s by the Taino tribe in Cuba. In the 1800’s Cuban cigar makers moved to Key West and then migrated to Tampa. There is some dispute about whether the modern-day version has its roots in South Florida or the Tampa Bay area. The Tampa version of a Cuban also includes salami.
INGREDIENTS
– 1 loaf Cuban bread (can also use French or Italian)
– Small Dill pickle slices
– 2 slices Swiss cheese
– 2 ounces yellow mustard
– 8-10 thinly sliced pieces of ham
– 3-4 slices roasted pork, tenderloin or other
– 4 tablespoons butter
INSTRUCTIONS
1. Cut the bread into slices to make two sandwiches. Butter the top and bottom sides of the bread.
2. On the inside of the bread, spread mustard on the top.
3. Next, layer a few small pickle slices on top of the mustard.
4. Add a slice of cheese on top of the pickles.
5. On the bottom half of the bread, add the ham and the pork.
6. Close the sandwich and prepare for grilling.
7. Using a sandwich maker, panini press or waffle maker, place the sandwich inside, making sure it is being slightly smashed. Cook until the top slice of bread starts to brown and the cheese is melted, approximately 5 minutes.
8. Remove from the press and serve immediately.
RELATED ARTICLES
Pre and Post Workout Nutrition
