Loading…
Sunday, April 20, 2014
Current Weather
Loading Current Weather....
HomeA&EFood
Published: 8/8/2004

New twist on the sandwich

BY KATHIE SMITH
BLADE FOOD EDITOR

As summer wanes, thoughts turn back to school, back to work, back to brown-bag lunches.

From elementary school to adult schedules, those lunches from home can and should offer nutrition, flavor, and maybe something different.

Here's a new twist on a sandwich. Make cracker bread by turning frozen Texas rolls into flatbreads.

Flatbreads, which are unleavened bread or cracker bread, have more than one life: they can be eaten fresh; they can also be dried out or left over, seasoned and crisped into crackers, write Jeffrey Alford and Naomi Duguid in HomeBaking (Artisan, $40).

That s what the principle is in Cracker Bread Roll-Up. However the flat bread is fresh and made from three Texas rolls, frozen and thawed. To crisp the bread, sesame seeds are sprinkled on the bread which is rolled into a 12-inch circle and then baked. After cooling, technique takes over: the baked cracker bread is rinsed under water and held between damp towels for 45 minutes so that you can roll it without cracking.

Then prepare beef filling or turkey filling, which teenagers will love for school lunch. One cracker bread makes two sandwiches if carefully stored, enough for two days lunches.

Because of the size of these sandwiches, little hands may have a hard time handling them. They won t however have any problem with Easy More Squares, which is a bar cookie version of the ever-popular Smores. These are portable in a lunch box and great for any age.

Contact Kathie Smith at: food@theblade.comor 419-724-6155.



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.