National Sandwich Day – An Homage to a Lunchtime Staple

 

By: Suzanne W.

 

Meet John Montagu; 18th century English aristocrat and 4thEarl of Sandwich. This great man was responsible for the invention and popularization of our beloved and oh-so-versatile ‘sandwich’. To commemorate his birth and incredible contribution to society, November 3rd has been deemed National Sandwich Day! This innovative concept came to Montagu while participating in a 24-hour gambling event. Hunger struck and, still needing use of at least one hand, he instructed his servant to bring him meat tucked between two pieces of bread. From that day on the transportable and utterly satisfying sandwich became a lunchtime favorite.

 

Here at Udi’s we LOVE a good sandwich and, in celebration of John Montagu’s timeless invention, we want to share some of our favorite, deliciously unique, and utterly satisfying sandwich recipes!

John, happy birthday and we owe you one!

 

Vicky Jean’s Maid-Rite

Makes 2 servings

Ingredients:

  • 2 Udi’s Classic Hamburger Buns
  • 2 lbs lean ground beef or turkey
  • 1/4 chopped onion (optional)
  • 2 cups Chicken Gumbo Soup
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Ketchup
  • 1 Tbsp Mustard
  • Sliced pickles for topping

 

Directions:

  1. Brown meat and chopped onion in a skillet over medium heat. Drain grease.
  2. Add the Chicken Gumbo Soup, ¼ cup of Brown Sugar, ¼ cup of Ketchup, and 1 tbsp of Mustard to the meat mixture. Stir together and let simmer for 1/2 hour (or heat in slow cooker).
  3. Increase brown sugar, ketchup and mustard to desired quantities after taste test.
  4. Simply place scoop of the mixture on a bun, add pickles and ENJOY!!!

 

 

Udi’s Famous Ice Cream Sandwich

Featured at New York City Wine & Food Festival – Sandwich Showdown

Ingredients:

Directions:

When preparing ice cream sandwiches for a larger party we recommend scooping out single serving size ice cream balls ahead of time. Place all ice cream balls on large sheet pan and refreeze. This will make assembling the ice cream sandwich a much easier task.

When ready to serve pair the following cookies and ice cream flavors and squeeze together:

  • Snickerdoodle Cookies with Pumpkin Ice Cream
  • Chocolate Chip Cookies with Vanilla Ice Cream
  • Snickerdoodle Cookies with Lemon Ice Cream & Blackberry Sorbet (for this sandwich you must use half of scoop of each ice cream flavor to create filling)

 

 

Grilled Portabella Mushroom and Pesto Sandwich

 

Ingredients:

  • 2 Slices Udi’s Gluten Free Bread
  • 3 or 4 marinated fresh mozzarella cheese balls
  • 1 medium to large Portabella mushroom
  • 1 Tomato slice
  • 1 Tbsp Pesto

Directions:

  1. Pre-heat grill to medium. Clean mushroom with wet paper towel and pull off the stem.
  2. Use some of the marinade from the mozzarella balls and brush both sides of the mushroom. Do the same with your slices of bread.
  3. Thinly slice mozzarella balls. Slice a tomato (I use one slice per mushroom).
  4. Take all your ingredients to the grill (including pesto). First grill your mushroom on medium heat about 2 min, then flip. When both sides are grilled, turn the mushroom so that the side that had the stem is up and spread pesto on the mushroom. Add cheese.
  5. Grill bread on both sides until golden brown. When cheese is melted, put tomato slice on top. Put mushroom between toasted bread. Enjoy!

 

 

Udi-Tella Sandwich

Recipe compliments of Robert Landolphi, Author of Gluten Free Everyday Cookbook.

Makes 4-6 servings

Ingredients:

  • 12 Slices Udi’s Gluten Free Bread
  • 6 tbsp Nutella Chocoalte Hazelnut Spread
  • 1 Banana, cut into 18 thin slices
  • Butter, as needed.

Directions:

  1. Place 6 slices bread on flat surface, and spread 1 tablespoon chocolate hazelnut evenly on each one
  2. Place 6 banana slices on chocolate and top with other slice of bread
  3. Preheat grill or fry pan to 375 degrees, and coat grill or pan with melted butter
  4. Place sandwiches in pan and grill until golden browned on bottom, flip over and cook second side until golden brown. Enjoy!

 

 

Open-Faced Lox Breakfast Sandwich

Ingredients:

  • 2 slices Udi’s Gluten Free Bread
  • 2 tbsp. Cream Cheese or Dairy Free Spread
  • 1 tsp. Chopped Dill
  • 3 slices of Lox or Smoke Salmon

Directions:

  1. Toast Udi’s gluten-free bread and spread cream choose on top
  2. Top with your choice of log or smoked salmon
  3. Garnish with chopped dill

 

 

Do you have any unique sandwich recipes!?

 

 

16 Responses to “National Sandwich Day – An Homage to a Lunchtime Staple”

  1. Varenikje says:

    These look great! I think I am getting hungry, and it is after midnight! Now look what you have done!

  2. I also could use coupons sent to me weekly.

  3. Linda says:

    Could you please work on your bagels! They are bagels in shape only, no chewiness, no flavor except for bun flavor. Thanks

  4. I also would appreciate having a thinner hamburger bun that is also a little larger to accomodate a nice portabella mushroom!!

  5. Deb says:

    Love your bread! It’s the only bread I will ever purchase….but I’ve noticed that deli’s and restaurants that serve Udi’s bread have larger slices, like typical loaves of bread. Can these larger loaves be sold to stores too? I’d love to have a typical sized sandwich!

  6. M.A.Wingate says:

    Some of us are diabetic, too,

    Any chance of working on recipes
    for those who suffer from diabetes too?

  7. Sue says:

    Oops, just noticed that the recipe calls for 2 lbs of ground turkey OR ground beef, not both! So if you change the recipe to read 2 PACKAGES of Udi’s Classic Hamburger Buns, and change the servings to 8, that’s 4 oz uncooked meat (~ 3 oz cooked) per bun, which is a reasonable serving. Sorry for the confusion!

  8. Sue says:

    Suzanne, the # of servings is way, way off on the “Maid-Rite.”

    4 pounds of ground meat, uncooked, serves MANY more than 2 people!

    Even if you had listed 2 PACKAGES of Udi’s Classic Hamburger Buns, that’s only 8 rolls. That’s 1/2 lb of ground meat, uncooked, per bun–still much too big a serving! It’s much more reasonable to say this recipe, plus 4 packages of hamburger buns, makes 16 servings.

  9. Evelyn says:

    Where do you find gluten free chicken gumbo soup?

  10. I am still waiting for my coupons to arrive in my e-mail. I NEED COUPONS, PLEASE, THANK YOU.

  11. I wish you could come up with some burger buns that are firm, like pocket texture yet thicker, say 1/2 inch thick only. I hate eating all that thick dry bread with burgers.

  12. wendy says:

    Suzanne,
    Delicious recipes especially my sis’ maidrites!!!
    Great to know you!!
    Aarons Aunt Wendy

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