twenty fillings (five lists)

twenty fillings (five lists)

*corn

Ingredients: Sweet Corn (boiled), 1 cup
Bread Slices, 4
Butter, 2 tablespoon
Tomato (chopped), 1
Onion (chopped), 1
Cottage Cheese (grated), 2 tablespoon
Mint Paste, 1 tablespoon
Black Pepper Powder, 1 teaspoon
Salt, to taste

Procedure:
Mix all the ingredients, apart from bread and mint, in a bowl.
Spread mint paste over all the bread slices smoothly.
Spoon the corn-tomato-onion mixture over two slices equally.
Cover with the remaining slices.
In a toaster, toast the bread.

*bacon

Ingredients:

• 2 -3 slices back bacon, per person
• 2 slicesof farmhouse bread, 1cm to 2cm thick, per person, OR
• 1 crusty roll, per person
• butter (optional)
• HP steak sauce (optional)
• Worcestershire sauce (optional)

Directions:

1. 1
   Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
2. 2
   Cook until crispy, but not burnt or too dry.
3. 3
   (You can also fry the bacon in a pan if you wish).
4. 4
   Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
5. 5
   Add sauces to taste.
6. 6
   Enjoy!
7. 7
   The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
8. 8
   The Scientist's Formula:.
9. 9
   Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
10. 10
    They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
11. 11
    A shortlist was then tested with computers to measure the texture of each sandwich.
12. 12
    Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
13. 13
    The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

*lobster

Ingredients

• 4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat
• 1/2 cup mayonnaise
• 3 tablespoons freshly squeezed lemon juice
• 2 inner celery stalks and leaves, finely chopped
• 2 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper
• 4 rolls, split and lightly toasted
• Melted butter, for brushing

Directions

Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.

Cook's Note: Place lobster salad in refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.

Brush cut sides of the rolls with melted butter and fill with the lobster salad


*avocado

Ingredients:

• 2 slices of your favorite French bread or 2 slices Italian bread or 2 slices potato bread or 2 slices whole grain bread (what-have-you)
• 1/2 teaspoon mayonnaise (Best Foods, Hellmann's, or Vegenaise)
• 1/2 teaspoon Dijon mustard
• 2 -3 drops balsamic vinegar, to taste
• 1 slice provolone cheese
• 1 slice prosciutto or 1 slice ham (an extremely thin slice) (optional)
• 1/2 ripe avocado, pitted,peeled,and in slices
• 4 slices ripe tomatoes (thin slices)
• salt & freshly ground black pepper, to taste (I like a tri-color pepper mix)
• 1 leaf romaine lettuce or 1/4 cup alfalfa sprout (I often leave this off)

Directions:

1. 1
   If you like your sandwiches toasted, go ahead and toast your bread.
2. 2
   Mix the mayonnaise, mustard, and balsamic together, then spread it thinly on one side of each slice of bread.
3. 3
   Place cheese on a mayo/mustard side of a piece of bread; if including proscuitto, place it on the provolone.
4. 4
   Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mayo/mustard side facing the lettuce.
5. 5
   Note: using a fully ripe avocado is very important.

*tuna

 

Ingredients

1 6 ounce can water-packed tuna
a squeeze or two lemon juice
a generous splash olive oil
1 tablespoon Dijon mustard
1 tablespoon minced red or green onion
1 tablespoon minced celery
1 tablespoon chopped parsley
a sprinkle or two sea salt and freshly ground pepper
4 slices whole wheat bread
a few lettuce leaves
a handful potato chips

Instructions

Flake the tuna with a fork and then mix it with the lemon juice, olive oil, mustard, onion, celery and parsley. Unlike bland mayonnaise, olive oil will add lots of rich peppery flavour. Have a taste and then season to your liking with salt and pepper.
Spread a thick layer of the tuna salad on 2 slices of bread. Top with a layer of lettuce and crisp potato chips. Slap on the remaining bread. Press down a bit to even out the chips, then have a huge bite. Remember to share the other one!