Master the Art of Hot Sandwich Making
No Need to Go to Philly for a Great Cheese Steak Sandwich
Oct 14, 2009
The key to a delicious sandwich starts with good bread. There are many wonderful types of bread that are available, so don't settle for chemical filled, tasteless bread that turns to mush as soon as it hits your mouth. Shop the bakery section of the local grocery store, specialty bread stores, or make your own. Master the Art of Sandwich Making has a list of types of breads. You'll also find ideas for great unheated sandwiches there. Hot sandwiches share a lot of the same ingredients as cold sandwiches, but some aren't as good heated.
Making a Cheese Steak Sandwich
A real Philly steak and cheese is made from extremely thinly sliced rib eye steak. Without a slicer, a couple of good alternatives to the difficult job of slicing raw rib eye at home include thinly sliced leftover cooked steak or frozen thinly sliced beef. Look for frozen steak with no additives. The Philly Steak is one brand of frozen beef that's good for sandwiches. Make your steak and cheese to suit you, with kudos to Philly.
For Each Sandwich
- sandwich roll
- thinly sliced beef
- 1/2 onion, thinly sliced
- thinly sliced mushrooms, optional
- 2-3 slices mild cheese, such as muenster
- salt and pepper
- 1-2 TBS olive oil
Saute the onions in olive oil until almost tender. Add sliced mushrooms, and continue to saute until thoroughly softened. Place on warm roll and saute the beef about 1 minute. Place cheese over steak and transfer all to the roll with the onions and mushrooms, add salt and pepper.
Grilled Cheese is Classic Goodness
Good bread and cheese make wonderfully good and gooey grilled cheese. Layer a piece of good crusty bread with real cheddar cheese, top with a second piece of bread. Saute in butter until nicely browned, flip and brown the second side until the cheese is completely melted. Serve with tomato soup flavored with a dash of Hawaiian Kine Spicy Rub.
Creamed Chipped Beef Sandwiches
This sandwich is heavier on the beef with less cream than traditional creamed chipped beef that is eaten over toast with a knife and fork.
- 2 sandwich rolls
- 1 pkg low sodium dried beef
- 2 TBS butter
- 3 TBS flour
- 1 1/2 cup milk
- salt & pepper
- Scoop out a little of the bread from both sides of the rolls to make a little well.
- Chop half of the beef into small pieces
- Melt the butter in a frying pan and saute the chopped beef until it sizzles
- Stir in the flour until completely incorporated into the butter
- Add the milk, stirring until thoroughly mixed with the flour mixture. Add salt & pepper to taste, and cook until the flour taste is gone and the mixture is thickened.
- While the flour taste is cooking out, toast the rolls.
- Spoon the creamed beef mixture on the bottom and top of each roll, place the remaining beef slices in the middle, and put together for a portable version of creamed chipped beef on toast.
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