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    Sandwiches!: More Than You've Ever Wanted to Know About Making and Eating America's Favorite Food
    Sandwiches!: More Than You've Ever Wanted to Know About Making and Eating America's Favorite Food
    Sandwiches!: More Than You've Ever Wanted to Know About Making and Eating America's Favorite Food
    Ebook256 pages1 hour

    Sandwiches!: More Than You've Ever Wanted to Know About Making and Eating America's Favorite Food

    By Alison Deering and Bob Lentz

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    About this ebook

    Anyone can make a great sandwich that's the beauty of America's favorite food. And thanks to this fully illustrated cookbook, kids can easily assemble and enjoy a variety of delicous sandwiches for breakfast, lunch, dinner, or dessert. With fun factoids and sandwich trivia, plus an array of vegetarian sandwiches and regional specialties, this truly is the ultimate guide to what takes place between the bread.
    LanguageEnglish
    PublisherCapstone Young Readers
    Release dateAug 1, 2017
    ISBN9781623709488
    Sandwiches!: More Than You've Ever Wanted to Know About Making and Eating America's Favorite Food
    Author

    Alison Deering

    Originally from Michigan — the Mitten State! — Alison learned the value of a good book and an excellent sandwich early on. After earning a journalism degree from the University of Missouri, she started her career as a writer and editor. Alison currently lives in Chicago, Illinois, where she makes, eats, and talks about as many sandwiches as humanly possible.

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      Book preview

      Sandwiches! - Alison Deering

      ever.

      TOOLS

      Making a sandwich is half the fun — obviously the main event is eating it! It’s also easy. All you need are a few key tools:

      These will help you out too:

      PLATE AND KNIFE

      Whether you’re slicing bread, vegetables, or other ingredients, knife safety is a key component of cooking — and one of the first steps in becoming a sandwich-making superstar.

      Start with adult supervision. If you’ve never used a sharp knife before, it’s good to have a grownup around to help you.

      Make sure you’re at the right height. The countertop or cutting surface should be about waist-high. That way you can see what you’re cutting. (Grab a stool if you need a boost!)

      Get a good cutting surface. Using a clean cutting board is best for chopping, slicing, and dicing.

      Make sure you’re using a sharp knife. Dull knives are actually more dangerous because you have to apply more pressure in order to cut.

      Hold your knife correctly. Use your dominant hand to grip the handle of the knife, keeping your fingers behind the bolster. (That’s the thick part of the knife between the handle and the blade.) This is called a handle grip. Once you’re more experienced, you can try the blade grip — gripping the knife with your thumb and index finger in front of the bolster.

      Keep your other fingers out of the way. Make sure the hand holding whatever you’re cutting is far enough back from the blade of the knife. Try folding the tips of your fingers under, so your knuckles are bent and facing out, on your non-moving hand.

      CHEF’S KNIFE

      This multipurpose knife comes in several different sizes and is good for a variety of kitchen-related jobs, including slicing and chopping vegetables, meat, and other ingredients.

      BREAD KNIFE

      A longer, thinner knife with a serrated blade. The teeth on the blade make slicing through bread without squishing or tearing easy. Serrated knives are also good for slicing tomatoes.

      SANDWICHES

      PB&J

      BOLOGNA

      CUCUMBER CREAM CHEESE

      TURKEY SWISS ROLLUP

      HUMMUS

      CHICKEN BROCCOLI ROLLUP

      HAM AND CHEESE

      CAPRESE

      FLUFFERNUTTER

      ICE CREAM

      PESTO CHICKEN

      ROAST BEEF

      FRIED CHICKEN

      BUFFALO CHICKEN

      STUFFED FRENCH TOAST

      ROASTED VEGGIE

      TURKEY LEFTOVERS

      MUFFULETTA

      CLASSIC ITALIAN

      LEVEL 1 — PLATE AND KNIFE

      PB&J

      (Peanut Butter & Jelly)

      Peanut butter and jelly sandwiches — more commonly known as PB&Js — are a sandwich staple around the country. Chances are good that you’ve eaten at least a few in your lifetime. And while a PB&J might sound basic, it’s anything but. The sweet jelly combined with the sticky, savory peanut butter make this classic sandwich practically irresistible.

      THE HISTORY OF THE PB&J

      PB&J sandwiches may be a lunchbox staple in schools across the country, but that wasn’t always the case. In fact, peanut butter used to be considered a delicacy. In the early 1900s it was served at upscale parties and fancy tearooms in New York. (Think peanut-butter-and-pimento and peanut-butter-with-watercress sandwiches.)

      It wasn’t until 1920 that the price of peanut butter dropped, and it became available to the masses, in part because sugar was added to the mix. Then, in the late 1920s, Gustav Papendick invented

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