CAFE CUISINE
3 french baguettes, 5 or hoagie rolls
2 tbsp dijon
6 oz prosciutto, paper thin
12 slice swiss cheese
12 slice tomato
1 cup carrots, julienned
1 cup zucchini, julienned
1 cup mushrooms, sliced
1 medium red onion, thinly sliced
1/4 cup mayo
1/2 cup vinaigrette dressing
Directions
Kramerbooks and Afterwords Cafe, Washington, DC.
Slice rolls horizontally, spread with mustard and layer each half with
prosciutto, cheese, tomato, another slice of cheese, carrots,
zucchini, mushrooms, and onion. Mix mayo with vinaigrette; pour over
top of each open face sandwich. Place on cookie sheet. Bake 375 F,
8-10 mins until tops are brown and dressing has set.
Servings: 6 servings
Cafe Sandwich Recipe brought to you by Recipe Ideas
Categories: Sandwich
The History of Recipes
We are able to follow the history of written recipes far back into ancient history, in fact as far as ancient Egypt, and possibly even further. Interesting though that maybe, generally, these early cook books were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to food historians are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. During the time of the Romans a man called Apicius compiled a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into starters, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the ancient chefs made use of a wide range of spices, including a few that will be familiar to modern cooks such as thyme, mint and parsley. Moving our culinary historical trip onwards, there are a couple of recipe books which were published in the 14th Century ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they have no connection with the curry that appears on menues today, but instead descriptions of the types of meals enjoyed by the rich and powerful of that period. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, such as basil and coriander. The introduction of these new tastes led to an explosion in publications on food, some of which are now in academic collections. Over the next few hundred years, the wealthy families of Wesstern Europe competed to serve the most extravagent banquests, and as a consequence, cooks and their recipe collections could command a high salary. However, it was during the 19th century that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, recipe publications are highly popular as a result of more people being able to read, people having more spare time and having more money to spend. The arrival of TV brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Cafe Sandwich recipe.
