8 inch round loaf sourdoug
2 tsp prepared horseradish
1/4 lb thinly sliced roast beef
2 tbsp mayonnaise
4 slice swiss cheese
2 tbsp prepared mustard
1/4 lb thinly sliced cooked ham
1 medium tomato, thinly sliced
4 slice bacon, cooked and drained
4 slice american cheese
1/2 medium red onion, thinly sliced
1/4 cup butter or margarine, softene
1 tbsp sesame seeds, toasted
1/8 tsp onion powder
Directions
Slice bread horizontally into 6 equal layers using an electric or
serrated knife. Spread horseradish on first layer, and top with
roast beef and second bread layer. Spread mayonnaise on second layer,
and top with Swiss cheese and third bread layer. Spread mustard on
third layer, and top with ham and fourth bread layer. Cover fourth
layer with tomato slices, bacon, and fifth bread layer. Top fifth
layer with American cheese, onion, and remaining bread layer. Combine
remaining 3 ingredients; spread over top and sides of loaf. Place
loaf on a baking sheet; bake, uncovered, at 400 degrees for 15
minutes. Slice into wedges with an electric knife. Yield: 8 servings.
Servings: 1 servings
Big Wheel Sandwich Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Sandwich
The History of Recipes
It is quite possible to track the history of written cooking instructions back into history, certainly as far back into recorded history as the Egyptians, and quite possibly further than that. However, generally, these ancient recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to historians is a series of ancient tablets in Sumerian which describe the preparation 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 `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a few documents detailing recipes prepared by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, main meal and afters, something that is very familiar to us today. He also describes how the ancient chefs made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and asafoetida. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, including parsley, basil and rosemary. These new foods and spices prompted an explosion in manuscripts on cookery, some of which are kept safe in private collections. By the time we get to the twentieth century, cooking books were highly popular due to increased literacy, more leisure time and having more money. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Big Wheel Sandwich Loaf recipe.
