Simply Scrumptious Sandwiches for a Crowd

From the kitchen of One Perfect Bite...Years ago,  I started using a technique that makes serving sandwiches to a crowd really easy. I found that by slicing loaves of sandwich bread horizontally rather than vertically, I could make one sandwich that would feed three to four people. I also learned that I could make four of these super sandwiches at a time. I wanted to share the technique and some applications of it with those of you who will be feeding a crowd on Super Bowl Sunday. Both these sandwiches are easy to make, and while they are very simple, I'll guarantee they'll please your family and friends. A sandwich loaf cut horizontally, will produce four long slices of bread that can be used to make these super-sized sandwiches. While each of the recipes I'm featuring makes just one long sandwich, the ingredients can be doubled, tripled or quadrupled, as is needed to feed the crew that you've brought together for the big game. While I don't assemble the sandwiches ahead of time, I make sure that all the ingredients are set to go, so when I'm ready, all I have to do is layer the ingredients and pop the sandwiches in the oven. I do hope you'll give these recipes a try. I'm especially fond of the toasted cheese sandwich and I highly recommend it to you. Here is how these simple super-sized sandwiches are made.

     Open-Faced Toasted Cheese Sandwich...from the kitchen of One Perfect Bite

Ingredients:
1 horizontal slice (9-inches long) of sandwich rye bread (cut 1/2 to 3/4-inch thick)
2 tablespoons mayonnaise
1/4 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
6 slices cooked, crumbled bacon
1 large tomato, cut 1/4 to 1/2-inch thick
4 ounces coarsely grated Cheddar cheese
Coarsely cracked black pepper

Directions:
1) Preheat oven to 475 degrees F.
2) Combine mayonnaise, mustard and Worcestershire sauce in a small bowl.
3) Lightly toast rye bread. Spread one side of toast with mayonnaise mixture and place on a foil or parchment lined baking pan.
4) Sprinkle toast with crumbled bacon. Top with tomato slices and cover with shredded cheese.
5) Transfer pan to oven and bake until cheese melts, about 5 minutes. Sprinkle with pepper. Cut into triangles and serve immediately. Yield: 3 to 4 servings.

Open-Faced Reuben Sandwich...from the kitchen of One Perfect Bite

Ingredients:
1 horizontal slice (9-inches long) of sandwich rye bread (cut 1/2 to 3/4-inch thick)
6 ounces shaved pastrami
1 cup rinsed and drained sauerkraut
Russian or thousand island dressing
4 ounces shredded Swiss cheese

Directions:
1) Preheat oven to 475 degrees F.
2) Lightly toast rye bread. Spread one side of toast with 2 tablespoons Russian dressing place on a foil or parchment lined baking pan.
3) Top toast with pastrami and cover with sauerkraut. Drizzle or spoon desired amount of Russian dressing over sauerkraut and then top with grated Swiss cheese.
4) Transfer pan to oven and bake until cheese melts, about 5 minutes. Cut into triangles and serve immediately. Yield: 3 to 4 servings.

                    

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