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Stacking Sandwiches

southern.chef's picture
Ingredients
  Strong coffee 1⁄3 Cup (5.33 tbs) (105° To 115)
  Molasses 3 Tablespoon
  Dry yeast 1 Tablespoon
  Evaporated milk 1 Cup (16 tbs)
  Regular oats 2 Tablespoon, uncooked
  Vegetable oil 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  All-purpose flour 2 Cup (32 tbs), divided
  Whole wheat flour 1 Cup (16 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Lettuce leaves 4
  Pimiento cheese spread 1 Tablespoon
  Alfalfa sprouts 1⁄2 Cup (8 tbs)
  Egg salad spread 1 Tablespoon
Directions

Combine coffee, molasses, and dry yeast in a large mixing bowl, let mixture stand for 5 minutes.
Add milk, oats, oil, salt, and ginger, stirring well.
Stir in 3/4 cup all-purpose flour and 1 cup whole wheat flour; beat at medium speed of an electric mixer 1 minute.
Gradually add remaining 1 1/4 cups flour, stirring with a wooden spoon.
Spoon dough into 2 well-greased 1-pound coffee cans.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Bake at 350° for 25 to 30 minutes.
Remove bread from cans, and cool completely on wire racks.
Slice each loaf horizontally into 8 slices, counting the rounded top as a slice.
Make a sandwich with the bottom 2 slices from one loaf using a small amount of mayonnaise, a lettuce leaf, and one-fourth of Pimiento Cheese Spread.
Make a sandwich with the next 2 slices of bread using a small amount of mayonnaise, sprouts, and one-fourth of Egg Salad Spread.
Place egg salad sandwich on top of pimiento cheese sandwich.
Repeat filling and stacking sandwiches, alternating filling flavors, until both loaves are completed.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Sandwich
Servings: 
8

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