Great Falls Tribune
Somehow, I don’t think a food named the Montagu would be a lunch staple served in many forms around the world.
John Montagu was the Earl of Sandwich and 250 years ago, the aristocrat ordered meat tucked between two pieces of bread, so he could eat while continuing to play cards and cribbage without getting the meat grease on the cards.
The name sandwich first appeared in “A Tour of London” in 1772, but for centuries people from Israel, Morocco, Ethiopia and India wrapped meat and other ingredients in flatbread. During the Middle Ages in Europe, thick slabs of bread served as plates.
Sandwiches became popular among the working class in the 19th century because they are so easy and portable.
The Montana State Fair culinary department decided to honor the sandwich this year with the Fleischmann’s Yeast “Sensational Sandwich Bread” Contest on Saturday, Aug. 4. Be they a bagel, a bun, a biscuit or any bread in between, the six most sensational sandwich breads will earn prizes, with $1,000 going to the grand prize winner.
For more information on all fair food contests go to www.montanastatefair.com.
To celebrate the sandwich’s 250th birthday send in your favorite sandwich recipes. Here’s a few sandwiches to get you started.
Sauté onions in oil for three minutes or until translucent and tender. Add garlic and mushrooms and cook about five minutes, stirring often. Add peas, salt, pepper and cook three more minutes. Finally add vinegar and season to taste.
Halve mozzarella slices and place one half slice inside each pita. Spoon one cup of pea mixture into each pita. Put pitas in oven, toaster oven or on the grill set at 350 degrees. Cook just long enough to melt cheese.
This sandwich recipe was a Better Homes and Gardens contest winner.
In a large skillet combine 1 cup water, soy sauce, ginger, raisins and onion. Cover and bring to a simmer over medium-high heat. After five or six minutes, remove raisins and onions with a slotted spoon. Add 1/4 teaspoon of pepper and pork to cooking liquid. Cook uncovered, seven to eight minutes until pork is cooked through, turning once. Serve pork on buns with cucumbers, raisins and onions. Makes four servings.
This recipe uses eggplant, zucchini and squash, which are soon to be in season.
Drizzle olive oil, herbs, salt and pepper on eggplant, zucchini, pepper, onion. Coat a shallow roasting plan with cooking spray and add veggies. Roast vegetables at 400 degrees for 30 minutes. Add tomatoes and roast 15 to 20 minutes more. Rub toasted bread with garlic. Sprinkle veggies with balsamic and toss gently to coat. Place veggies on either two small slices or one big slice on bread. Garnish with fresh thyme. Makes four servings.
A Great Falls cook answered a reader’s call for salads that can be served for dinner. This one is a guaranteed crowd pleaser with strawberries, pecans and gorgonzola.
Shake dressing ingredients in jar and set aside. Put half the lettuce in a bowl. Layer with half the chicken, cheese, pecans and strawberries. Repeat. Just before serving, pour dressing over salad.
Makes a big bunch.
This lemony salad gets an extra punch of crunch from Maifun noodles, which look like plastic strings but fluff up the second they hit hot oil.
CHINESE CHICKEN SALAD
2 chicken breasts, grilled and shredded
1 head of romaine lettuce
3 celery stalks, sliced
3 green onions, cut on diagonal
4 slices of ginger, chopped
2 ounces sliced almonds
1/4 package of Maifun noodles (found in Asian grocery aisle) fried
Dressing
6 tbsp. sugar
2 tsp. salt
1/4 cup olive oil
Juice of one lemon
1/4 tsp. pepper
4 tbsp. vinegar
Mix dressing in jar. Toss lettuce, shredded chicken, celery, green onions and ginger. Add dressing, almonds and Maifun noodles immediately before serving.
Send your requests and your summer salad and sandwich recipes to Give and Take, PO Box 5468, Great Falls, MT 59403 or emailgiveandtake@greatfallstribune.com.
