The Perfect Sandwich Pool:
This summer, indulge in this delicious packed sandwich! Let see how to make The Perfect Sandwich Pool.
Setup Time: 15 minutes Cooking Time: 10 minutes Cooling: 15 minutes
Total Time : 40 minutes Number of Servings: 6 Produce: six sandwiches
We used to spend the entire day at the communal pool when I was a child. We would eat chips and popsicles slowly before it was time to have lunch. Nobody was eager to get dressed, dry off, and get home for lunch. Mayonnaise was unsafe and didn’t travel well in the summertime. Although they were a solution, peanut butter sandwiches suffered from the heat.
I sought a better lunch substitute because my kids enjoy the pool as much as I do. The response? Sandwich stuffing. a few wet pool fingers, they are easy to eat and carry well. A round loaf full of sandwich fixings makes preparation straightforward, whether done the night previous or first thing in the morning. Extra taste is added with a butter and mustard coating baked on.
The sandwich can be made using any deli meat and cheese that you happen to have on hand because the components are simple. Young hands can assist with the procedure as well. Just manufacture or purchase a round, unsliced loaf of bread, chop off the top, remove the insides, and stuff. The finished spherical sandwich keeps well in the refrigerator for the night. Cut it into slices and store in zip-top bags. Alternatively, hold it in a circle shape and wrap the whole sandwich before slicing and serving by the pool.
Cooks Note for The Perfect Sandwich Pool:
You can keep this pool sandwich in the fridge for up to three days. Add a tiny bit more: You can boost the flavor and texture of the butter/mustard combination by adding sesame seeds, poppy seeds, or everything bagel seasoning. Instead of using yellow mustard, try a mustard with honey or a grainy mustard.
Because the consistency varies, baking times may range slightly. Because honey mustard has a higher sugar content than other mustards, start with five minutes of baking time. Summertime Substitutes: Try shredding rotisserie chicken or use other deli meats and dairy products that you happen to have on hand.
Next, spread some feta cheese over the remaining piece of bread and top it with some sun-dried tomato chunks and deli turkey slices.
Using a sharp knife, thinly slice the tomato and the Persian cucumber. You could also slice your cucumbers with a potato peeler for ease and convenience. Vegetables cut thinly make a huge impact! Top each slice of bread with the vegetables.
Using layers of seasoning is the secret to an amazing sandwich. Thus, season the tomatoes with additional salt and pepper! Afterwards, add some sliced red onion to the sandwich to amp up its flavor.
Lastly, generously top with the marinated spinach and a balsamic glaze drizzle.
Ingredients for The Perfect Sandwich Pool:
1 round loaf of bread
2 tsp butter
2 tsp yellow mustard
1 cups of iceberg lettuce, shredded
1 and a half pounds of sliced deli ham and turkey
6 pieces of Swiss cheese
6 pieces of Colby or cheddar Jack cheese
Directions for The Perfect Sandwich Pool:
Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Like you would when preparing a soup bread bowl, cut a large circle out of the top of the loaf of bread. Lift off and place the bread top aside with care.
Carefully hollow out the inside of the bread, taking care not to puncture the sides. There is no waste because the inside of the bread can be utilized to make croissants.
In a small bowl, melt butter and mustard in a microwave for 15 seconds. Blend thoroughly. Spread the butter mixture over the top and outside of the loaf; put the loaf and topping on the baking sheet. Bake for ten minutes in a preheated oven. Allow to cool.
After patting the lettuce dry, stuff it into the bottom of your hollowed-out baguette. Place cheese on top of the lettuce. Spread some turkey and ham on top. Continue until there is no more loaf. Place the saved bread top on top.
Place the sandwich on a baking sheet after wrapping it in plastic wrap. Put something heavy on top of the second baking sheet to balance it. After the sandwich is finished, place it on the prepared baking sheet and refrigerate for at least one hour or overnight. Either leave the sandwich together whole or slice it into several manageable triangle pieces.
Nutrition Facts: |
|
| Servings Per Recipe 6 | |
| Calories 776 | |
% of Daily Value : |
|
| Total Fat 27 g | 36% |
| Saturated Fat 15g | 71% |
| Cholesterol 99mg | 34% |
| Sodium 1773mg | 92% |
| Total Carbohydrate 66g | 35% |
| Dietary Fiber 5g | 15% |
| Total Sugars7g | |
| Protein 47g | 76% |
| Vitamin C 5mg | 6% |
| Calcium 546mg | 51% |
| Iron 7mg | 39% |
| Potassium 457mg | 13% |
The 2,000 calorie diet is the basis for the percent daily values. Depending on how many calories you require each day, your figures may be greater or lower. Not all ingredients have nutritional information accessible. The amount is determined by the available nutritional data. For this nutrient, there is presently no information available. Before making this dish for your own use, please check with your physician or qualified dietitian if you are on a medically restricted diet.
