Ingredients
8 oz cooked meat or poultry diced or sl, iced
2 long loaves french bread =or=- ital, ian bread
8 bacon rashers
1/4 cup olive oil
1 medium onion peeled & thinly sliced
4 slice brie cheese, 2 oz each
Directions
DEFROST COOKED MEAT, if necessary. Cut the ends off the bread and cut
each loaf in half the short way. Remove the center of the bread.
(Save the white centers for breadcrumbs.) Set the hollow loaves
aside. Arrange the bacon in a large skillet or fry pan and place over
medium heat. Cook, turning once, until crisp. Remove the bacon, drain
on paper towels and discard the fat in the pan. Replace the pan on
the stove, add 2 tablespoons oil and the onions. Cover and cook until
soft, about 7 minutes. Uncover, increase heat to high and cook,
stirring often until onions begin to dry out and turn a light golden
color, another 10 minutes or so. Remove from the heat, scrape the
onions into a bowl and set aside. Stuff a cheese slice and a bacon
rasher in each loaf of bread. Using the handle of a large wooden
spoon, stuff in the meat and onions. Choose a skillet or roasting pan
large enough to hold 4 sandwiches and choose a flat cover that is
smaller than the pan. Heat half the remaining oil over low heat,
place the sandwiches in the skillet with the cover on top of the
sandwiches. Place a 2-pound weight on the cover and cook for about 5
minutes. Remove the cover, turn the sandwiches and add the remaining
oil. Replace the cover and press down with the weights. Cook another
5 minutes. Remove the sandwiches from the heat and keep warm in a
250F oven while you cook the remaining 2 sandwiches. To serve, cut
each sandwich in half, then diagonally cut each half into triangular
pieces.
Servings: 4 servings
Pressed Sandwich Recipe brought to you by Recipe Ideas
Categories: Sandwich
The History of Recipes
Written recipes as a concept can be traced way back into distant history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these old cook books were just very basic pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Continuing our culinary historical journey, there were some books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that is familiar to us all today, but instead descriptions of the types of food on the menues of the nobility of the period. Over the succeeding few hundred years, the upper-class families of the West strove to serve the most exotic banquets, and consequentially the best cooks and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, trying out, and writing down recipes to help cooks of their time. When we get to the twentieth century, cookery publications were greatly in demand mostly due to better eduction, more leisure time and being a little richer. |
We hope you enjoy this Pressed Sandwich recipe.
