A sandwich is a quick and tasty way to make a meal. It can make a great lunch or breakfast, and can be served either hot or cold. Below you'll find a general primer on how sandwiches work, as well as recipes and ideas for assembling your own.

• Total time: 5-20 minutes

Part 1

Sandwich Basics

1. 
   1
   Choose a bread. There are lots of different styles of bread that contain "whole grain" instead of "multi grain." These are the best ones to choose if you're trying to eat healthy, since multi grain has no nutritional benefits beyond normal bread. You can consider some of the following types of breads:

   • Sliced breads are the norm in most Western grocery stores and these are what is used to make most "standard" sandwiches, like peanut butter and jelly. You can get this bread made from many different ingredients (rye, potato, white, wheat, etc), and the different flavors will go better with some sandwiches than others.
   • Loaf breads are basically sliced breads that haven't been cut yet, but get used in much the same way. This bread is usually fresher and cut thicker than normal sliced bread.
   • Buns are small round or oval loaves that get cut in half to make the sandwich. This is common with hamburgers or Brioche sandwiches, but you can also use things like pretzel buns.
   • Raised flat breads include breads like focaccia bread or panini. These have a similar texture to pizza dough or true flat breads but are thicker, which means they can be sliced to create a true sandwich.
   • Flat breads include things like pita bread, naan, and tortillas. These do not make a true sandwich but instead make wraps or are cut in half and stuffed between the natural bread layers.
2. 
   2
   Choose your condiments. Condiments are meant to make the bread more moist. They aren't required, but they can really add to the flavor and texture of the food. When placed on the bread, the condiment should be spread as close to the edge of the bread as possible, making sure the bread is fully covered. Some condiments include:

   • Butter
   • Mayo
   • Mustard
   • Ketchup
   • Pesto
   • Barbecue Sauce
   • Hollandaise
3. 
   3
   Choose your fillings. Different sandwiches will include different things between the bread layers. This is where you can really get creative! Usually what's inside the sandwich determines which meal it's "appropriate" for, but don't let this stop you: if you want a bacon-and-egg sandwich for dinner, go for it! Fillings come in a few categories:

   • Meats like deli meat, sausage patties, loose meat (usually ground and in a sauce), or chicken breast.
   • Vegetables like salad leaves, stir-fry vegetables, sliced tomatoes, sliced onions, etc.
   • Cheese, which is generally always sliced for ease of use, though some cheese may be crumbled (like blue cheese). Good sandwich cheeses include swiss, muenster, brie, gouda, pepperjack, or cheddar.
   • Other items like egg salad, fried eggs, chili, peanut butter, jelly, marmite, and nutella.
4. 
   4
   Eat the sandwich cold. You can assemble the sandwich by layering the ingredients between the two pieces of bread and simply eating it cold, if you want to. This is common with lunch sandwiches. 
    
5. 5
   Cook the sandwich. Cooking of sandwiches or hot sandwiches are more common with breakfast and dinner. You should never cook a sandwich in a microwave, as this will steam the bread and make it soggy. However, there are several good ways that you can cook a sandwich or heat it up:

   • You can use a frying pan or griddle. This is most common with sandwiches like grilled cheese. When doing it this way, you should cover the bread that will be touching the pan with butter or mayonnaise and then cook the sandwich over low heat until the cheese melts, switching to high heat towards the end to brown the bread if it is not already. Don't forget to flip it!
   • You can use a broiler, which most modern stoves have. This is the drawer under the stove and is usually turned on with a special knob. It gets very hot! Put the sandwich on a pan and place in under the pre-heated broiler for about 5 minutes a side. Check is frequently to make sure it doesn't burn. This is closest to how sandwich shops (like Subway) cook their sandwiches.
   • You can use a panini grill, which is basically just a George Foreman grill (for the American crowd). This grill gets sprayed with cooking spray and then the sandwich gets pressed between the layers of the grill for about 3 minutes.
   • You can use a BBQ to cook a sandwich. Aside from the obvious prep of a burger, you can also put other kinds of sandwiches on a grill whole. However, the flames will have to be low or you will likely burn your sandwich.

Part 2

Sandwich Ideas

1. 
   Make breakfast sandwiches. Breakfast sandwiches are usually served hot, but don't feel like you can't eat them cold! Some breakfast sandwiches you can make include:

   • Fried egg and ham sandwich with butter
   • Sausage and egg sandwich with hollandaise
   • Bacon and cheese sandwich with mayo
   • Tomato and cheese sandwich with pesto
2. 
   2
   Make lunch and dinner sandwiches. Lunch sandwiches are usually cold, while dinner sandwiches are usually hot, but you don't need to follow those rules! These include sandwiches like:

   • BLT, which is bacon, lettuce, and tomato with mayo
   • Reuben, which is sauerkraut, mustard or Russian dressing, corned beef, and swiss cheese
   • Sloppy Joe, which is ground beef mixed with tomato paste and seasoning
   • Italian sandwich, which is salami and similar meats, with mayo, lettuce and tomato
   • Meatball sub which is meatballs and red sauce, covered in Parmesan cheese.
   • Tunafish sandwich, which is canned tuna mixed with mayonnaise, mustard, onions and pickles
3. 
   3
   Make unusual sandwiches. These include sandwiches like:

   • Sundried tomato, garlic, spinach, and pepperjack cheese on rye bread
   • Apple, chicken, and brie burrito
   • French toast, egg, and bacon sandwich, using the french toast as the bread.
   • Brie, raspberry, and Nutella on a brioche bun
4. 
   4
   Make regional sandwiches. For the US, these include sandwiches like:

   • Po Boy, common in the South, which is made with fried shrimp or oysters, lettuce, tomato, pickles, and sauce
   • Avocado, cream cheese, and salmon are common sandwich ingredients in the Pacific Northwest and West Coast of the US
   • Pork Tenderloin sandwiches are common in the Midwest
   • Bagel and Lox sandwiches are common in the East

    
   sumber :  http://www.wikihow.com/Make-a-Sandwich
   

                           Chicken Katsu

Directions

1. Season the chicken breasts on both sides with salt.
2. Place the flour, egg and panko crumbs into separate dishes.
3. Coat the chicken breasts in flour, shaking off any excess.
4. Dip them into the egg, and then press into the panko crumbs until well-coated on both sides.
5. Heat 1/4-inch of oil in a large skillet to 350°F.
6. Place chicken in the hot oil, and cook 3-4 minutes per side, or until golden-brown.

Chef's notes:

• It is important to cook at right temperature (350°F). The katsu's breading will separate from the meat if the temperature is too low and will burn if the temperature is too high.
• As you start frying, moisture content from the meat begins to show up as tiny bubbles. The size of bubbles get larger when the meat starts floating in oil.
• You should feel a moderate vibration as you pick up the meat with cooking chopsticks. This is a signal that meat is cooked through.

sumber :  http://www.foodrepublic.com/recipes/chicken-katsu-recipe/

What would the world be without chocolate pudding? Chocolate and cream, licked off a spoon, is one of the greatest desserts I know, ranked with fresh strawberry shortcake and warm chocolate chip cookies. But pudding has become a lost art, as baking books proliferate yet pudding only shows up in Snack Packs or on restaurant dessert plates. This is a secret opportunity for you as a cook, because when it comes to dessert, pudding is special, it's unusual, and yet it's a snap to make. Knowing how to make pudding from scratch is like having the golden key to winning dessert.
I am biased, I confess — I wrote a whole book about pudding, custard, and no-bake desserts so I've spent some time with these sweets. And yet I love them more and more. Come on into my kitchen and let me show you how to make rich and creamy chocolate pudding. It's a forgotten classic that every sweet-lover should know by heart.
Pudding's glamour can't be overstated. At first look it's homey and old-fashioned, but dress it up right and it's a dessert that drives everyone wild. Homemade pudding, whipped and ever so slightly warm, makes people's eyes go wide. It's love in a bowl.
The other little pudding secret, of course, is that it's naturally gluten-free. Like ice cream, as long as pudding is made with gluten-free ingredients, it's a welcome treat for celiacs and gluten-intolerant folks. Come to think of it, pudding is basically ice cream for the refrigerator — rich, creamy, infinitely adaptable to your whims, a scoop to please anyone. (But it won't melt on the dessert buffet.)
I could go on and on — but all these points are academic until you dip into a bowl of homemade chocolate pudding. So let's get started!
The process of making pudding — any pudding — is easy. Pudding is simply milk and cream, sweetened and thickened by a brief bout of cooking on the stovetop or in the oven.
Unbaked puddings, like this one, get their richness and thickness from a mixture of cornstarch and egg yolks. Chocolate pudding gets an extra boost from the chocolate itself, so. You need less when you're finishing the pudding with a handful of chocolate.
I also use both cocoa and chocolate for a richer flavor. This isn't a super-rich chocolate mousse, eaten by the thimbleful, but it's still rich enough for grown-ups, and not too sweet. You can mellow it out by omitting the cocoa, if you like, or by using semisweet chocolate instead of bittersweet. You can stir in instant espresso powder to go mocha, or dash in a slug of bourbon. As I said — infinitely adaptable.
I know I'm a pushy pudding evangelist, but really — I just want everyone to have the sweet experience of setting homemade pudding on the table. It's pure delight, and isn't that part of what cooking is all about?

Want more puddings like this one? I'd love to share my book Bakeless Sweets with you. It's chock-full of homemade puddings, panna cotta, grain puddings, fruit jellies, trifles, and no-bake cookies and icebox cakes. Beyond chocolate and vanilla there's butterscotch pudding, Nutella pudding, even maple bourbon pudding!

                           Baklava