The Perfect Sandwich Bread

I love sandwich making and am often amazed with all the options in the world we all get in what I call the "Sandwich Rut".  Meaning we eat the same sandwich over and over again.  Same bread, same spread, same same same.  Recently I was interviewing  some children and their mother.  They told me they were sick of the same lunch every day and the mother was frustrated that they were not happy.  Come to find out they were eating the same sandwich day in and day out.  No wonder they all were frustrated.  I have a saying that I use often.  "Change the Bread, Change the Spread, Change the Experience".  Pretty simple,  in a rut, the easy way out is to change the bread and the spread.  We can use the same lunch meat and cheese longer if we are creative in what we do.    I love baking different types of breads and my family loves the change.  

When it comes to spreads we often change just by adding something to the mayo.  My personal favorite is Smoked Spanish Paprika,  it is amazing and totally changes the sandwich experience.  So simple, yet the results is a wonderfully flavored mayo.  Something as simple as adding lemon and lemon zest to yogurt or mayo can be refreshing and amazingly wonderful.  

So take my advise and "Change the Bread, Change the Spread, Change the Experience".  Your family will be glad you did.  

 This is a simple focaccia bread with spinach and sourdough added to make it amazing.  I weight the dough to 8 to 10 oz.  Let it rise and bake it.  I can make these ahead and freeze.

 

This is a great way to make sandwiches.  Extra large Rosemary flat bread.   It makes a huge sandwich and I just slice it into squares to serve.

This is a large round focaccia bread.  Makes an amazing sandwich that served eight to sixteen depending on how big you want the slices.  Twelve is really the perfect sandwich size.  I cut each slice just like a pizza.  

Sour Dough Spinach Bread

1 cup sour dough starter *available at www.chefbrad.com 

1 cup cooked grain, barley is great

2 cups drained, chopped frozen spinach

2 cups hot water

3 tablespoons Xagave

1 tablespoon salt

1 cup corn flour,  or fresh ground popcorn

2 eggs

¼ cup olive oil

3 tablespoons yeast

Flour 5 to 8 cups

Preheat oven to 475 degrees.  Place all ingredients in Bosch Bowl using 4 cups flour, placing yeast on top of flour.  Turn on mixer and add more flour until dough pulls away from the sides of the bowl.  Knead for 6 minutes.  Remove from bowl and divide dough into  2 to 3 pieces.  Roll out in large 1 inch thick circles.  Place on parchment paper and let rise.  After dough has risen, using finger, make indents all over the surface of dough.. Brush liberally with olive oil.  Sprinkle with dried rosemary and kosher salt.  Bake until golden brown on a hot pizza stone if you have one.    

Here are a few of my favorite sandwich spreads. 

Spreads

Garlic Rosemary Spread

1 cup mayonnaise

2 garlic cloves, crushed

1 tables fresh rosemary, crushed

Mix ingredients in a bowl.

Lemon Curry Dressing

½ each  sour cream, yogurt and mayonnaise

Zest one lemon and Juice one lemon

2 teaspoons curry powder

Mix ingredients in bowl.

Yogurt Honey Dressing

1 cup yogurt

½ cup sour cream

½ cup honey

Dash garam masala

Mix Ingredients in bowl.

Sandwich making should be a fun and exciting adventure.  Even if you are using your normal bread, take time to change the spread.   Even something as simple as pesto sauce can dress up a sandwich.  Sandwiches are a mainstay in our lunch routines, why not up the flavor so our families don't get to bored with what we are doing.   Have a great lunch.  Chef Brad~America's Grain Guy