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Show he Daily Utah Chronicle, Friday, September 30, 1983 Page Thirteen i Earl of Sandwich would be proud to gobble this one! by Ann Jardine Bardsley Sandwich calls for and Kathryn Samuel loaf of bread, 12" to 14" wide, 12" to 14" long and at least 4" thick 1 cup ricotta cheese '4 cup grated imported Romano cheese 1 egg yolk 1 With the return of school comes the return of the lunchpail, brown paper sack and the sandwich. While many students opt for cafeteria cuisine, others choose to brown bag it. Two hundred years ago, students also ate sandwiches, which are named after the Earl of Sandwich, an English nobleman who lived in the 1700s, While playing a card game, Sandwich ordered a servant to bring him two sljces of bread with a slice of roast - beef. ' 1 .. Vi rye bread Swiss cheese lettuce leaves 16 tomato slices 8 slices cooked breast of turkey 16 slices bacon, cut in half and fried crisp For each sandwich, place one slice rye bread on a luncheon plate. Top with a slice of Swiss cheese, lettuce, tomato slices, breast of turkey and bacon slices. Smother with Thousand Island Dressing and eat with a knife and fork. Serves 8. The following sandwich is from the Silver Palate Cookbook, by Julee Rosso, Sheila Lukins, the owners of a gourmet food shop in Manhattan. Although it is time consuming (it takes up to three days to prepare ingredients), it is worthwhile. The Big Bread tablespoons chopped Italian parsley teaspoon ground black pepper, plus additional to taste 'i . If you are looking for a new sandwich idea you might try one of our favorites. ; This sandwich, known to many as the "Marshall Fields Special," is served in the luncheon rooms of the famous Chicago department store. The recipe calls for: 8 slices 8 slices 8 large 5 teaspoon salt Marinated Eggplant Livia (see accompanying recipe and make three days in advance.) cup garlic anchovy dressing (buy at a deli) 16 thin slices of prosciutto (aged ham) 10 cherry tomatoes, cut horizontally into slices 8 thin slices of Fontina cheese 6 lettuce leaves 3 green bell peppers, seeded and cut into thin strips 4 sweet red peppers, seeded and cut into thin strips 2 tablespoons olive oil 6 sweet Italian sausages cut lengthwise into halves 6 hot Italian sausages cut lengthwise into halves 1 cup sliced pitted black olives Slice bread horizontally into four slices, one inch thick. Combine ricotta, Romano cheese, egg yolk, 2 tablespoons chopped parsley, Vi teaspoon ground black pepper and teaspoon salt in a small bowl. Spread cheese mixture on the bottom bread layer. Arrange the Eggplant Livia over the cheese and pour on a bit of marinade from the eggplant. Top with next slice of bread. Pour some of the garlic anchovy dressing over the bread and cover with layers of prosciutto, tomatoes, Fontina cheese, lettuce, salt, pepper and oregano to taste, add more parsley and more vinaigrette. Cover with the third slice of bread. Saute the red and green pepper in about 2 tablespoons olive oil with the sweet and hot sausages until peppers and sausages are browned. Add salt and pepper to taste. With a slotted spoon, transfer peppers and sausages to the third layer of bread and top with sliced black olives and more parsley and oregano. Drizzle the cooking oil over the cut side of the top layer and set layer in place. Wrap the sandwich in clear plastic wrap. Place between two cookie sheets, put something heavy on top to weight the sandwich and refrigerate for three hours. To serve, place on a large cutting board and cut into wedges with a serrated knife. Serves 10 to 12. For the Marinated Eggplant Livia use: 1 eggplant (abort 1 pount) salt for draining eggplant plus additional to taste 1 Vi cups fruity green olive oil 2 small dried red chilies 3 whole garlic cloves slightly crushed 3 tablespoons red wine vinegar 2 tablespoons dried oregano 1 tablespoon dried basil 1 tablespoon coarsely black crushed pen' r corns 1 XA Cut unpeeled eggplant into 's inch crosswise slices. Arrange in layers in a colander and salt heavily. Weight with a heavy plate or bowl and let stand for one hour. Whisk together remaining ingredients. Rinse eggplant slices well, pat dry with paper towels, arrange in layers in a bowl and pour the marinade over each layer as you go. Cover eggplant and let it marinate refrigerated for three days, stirring once a day. Drain eggplant, remove chilies and garlic and use eggplant in sandwiches, salads or as part of an antipasto. Save marinade for other uses. HAPPY HOUE at THE PIE PIZZAHIA MONDAY THROUGH FRIDAY 3:00-5:0- 0 LlSS Kennedy Now that you're in college, investigate the opportunities afforded by NROTC. Every year many of our "walk on" students earn full scholarships (tuition, books, fees and $1 00 a month) by the third quarter ot tneir Tresnman year, or auumco ai c Surface Warfare. Flight Training, Nuclear Engineering, and for NS 112 (two Starting salary currently is $18,000. Register hours) this quarter it mteresiea. piau Martin & Tharp Doug Wintch Mark Menlove Fri. & Sat Sunday Next Thurs. t PHARMACY) (UNDER THE UNIVERSITY : V 582-019- 3 t l Contact: The Naval Science Department at 3 for further information or drop by and see Lt. Melfa 581-672- 1320 East 2nd South m |