Sandwich Basket Recipe

Sandwich Basket Recipe

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Sandwich Basket

by Lemon Drop from A Recipe Reborn

A picnic’s worth of scrumptious sandwiches, aesthetically arranged.
— Eorzea Database
  • Prep time: 30 minutes
  • Cook time: 55 minutes
  • Proof time: 2.5 hours
  • Yields 8 sandwiches

Shokupan / Pullman loaf bread

US

Ingredients

Metric

11 oz

bread flour

315 g

1.5 tbsp

sugar

15 g

1 tsp

yeast

6 g

1+¼ tsp

kosher salt

4 g

15 oz

warm water

225 mL

1.5 tbsp

butter

18 g

  1. In a large bowl, mix together the dry ingredients to combine.
  2. Stream in the water while mixing.
  3. Knead the dough for 6 minutes.
  4. Add the butter.
  5. Knead the dough for an additional 4 minutes.
  6. With oiled hands, Remove the dough from the bowl and form it into a ball.
  7. Grease the bowl and return the dough to the bowl.
  8. Cover the bowl with plastic and let the dough rise for 45 minutes.
  9. Punch the air out of the dough, cover, and then let it rise for another 30 minutes.
  10. Turn the dough out on to a floured work surface and cut it in half.
  11. Form the pieces into even balls by folding the edges towards the middle and then rolling them between your hands against the work surface.
  12. Cover and let the dough balls rest on the work surface for ten minutes.
  13. Grease the pan and preheat the oven to 200/392℉.
  14. Roll out each ball into a rectangle.
  15. Fold the rectangles in thirds toward the middle
  16. Rotate the dough 90 degrees and roll it into a spiral. Pinch the end to close the seam.
  17. Put both dough rolls into the pan. Ensure the dough spirals are rotating toward the middle.
  18. Cover the pan and let the dough rise until it is almost as tall as the pan, about 50 minutes.
  19. Place a greased cover over the pan and bake for 35 minutes.
  20. Turn the loaf onto a cooling rack and let it cool completely before slicing.

Egg Salad

US

Ingredients

Metric

2

eggs

2

¼ tsp

sugar

1 g

¼ tsp

kosher salt

1.5 g

to taste

black pepper

to taste

2 tsp

milk

10 mL

2 tbsp

mayonnaise

30 g

  1. Put the eggs into a small pot and cover them completely with water.
  2. Bring the water to a boil and let boil for another 12 minutes.
  3. Transfer the eggs to a bowl of ice water and let them cool completely.
  4. Peel and then rinse the eggs.
  5. Mash the eggs using a fork into small pieces.
  6. Add the sugar, salt, pepper, milk and mayonnaise and mix to combine.

Katsu Sando toppings

US

Ingredients

Metric

½ cup

panko bread crumbs

45 g

1 tbsp

vegetable oil

15 mL

2

boneless, skinless chicken thighs

2

 

salt

 

 

pepper

 

2 tbsp

flour

20 g

1

egg, beaten

1

 

cabbage or lettuce

 

 

mustard

 

 

tonkatsu sauce

 

  1. Put the bread crumbs and oil together in a small pan.
  2. Toast the bread crumbs over medium heat until they are brown.
  3. Preheat the oven to 400°F/205°C.
  4. Season the chicken thighs with salt and pepper and then coat them with flour.
  5. Dip the floured chicken thighs in the egg and then coat them with toasted bread crumbs.
  6. Lay the chicken thighs on a parchment paper lined baking pan and bake for 20 minutes.
  7. Top the katsu sando with the cabbage or lettuce, mustard and tonkatsu sauce.

Liver-Cheese toppings

 

Ingredients

 

 

duck liver pâté

 

 

jalapeño Monterey jack cheese, sliced

 

BLT toppings

 

Ingredients

 

 

bacon, sliced

 

 

tomato, sliced

 

 

lettuce

 

 

mayonnaise

 

 

salt

 

 

pepper

 

  1. Preheat the oven to 400°F/205°C.
  2. Lay the bacon in a single layer on a parchment paper lined baking pan.
  3. Bake the bacon to your desired doneness, approximately 15 to 20 minutes.
  4. Top the BLT sandwich with tomato, lettuce, mayonnaise.
  5. Season the tomato with salt and the mayonnaise with pepper to taste.

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