Best San Francisco Sandwich Recipes

AMISH WHITE BREAD

Steps:

• Activate the yeast by disolving it with the warm milk and water. Add the sugar and stir until well dissolved. Let this sit for about 5 minutes until the yeast is bubbly.
• Mix the dough by adding the yeast mixture to the bowl of your mixer along with the salt, oil and flour. Hold one cup of flour back- you'll add this later if needed. With your mixer on low begin mixing. When all of the flour is incorporated, turn the mixer up to a medium speed. Kneed for about three minutes. Watch for the dough to come together as one mass and stop sticking to the sides of the bowl. Add a little extra flour if it still looks sticky after 5 minutes of mixing.
• The dough is done when it is smooth and elasticy. It should not be sticking to the sides.
• Let the dough rest by placing in in an oiled bowl and covering it with either plastic wrap or a towel.
• Shape and divide the dough by inverting the dough onto a floured surface. Press the air out of the dough and divide into two equal portions. Gently press each portion into a rectangle approx the same width as the pan. Firmly roll the dough into a loaf shape. Pinch the seam to seal.
• Proof the loaf by placing the dough seam down into an oiled loaf pan. Cover with plastic wrap or a towel. Allow the loaf to proof for about an hour. Use the poke test to see if the dough is ready to bake. When it is ready it will leave a small impression when touched.
• Bake the loaf by placing it into the center of a 350° preheated oven. Make sure there is no rack above the bread loaf. It will need room to rise. Bake for approx. 30 minutes or until the dough sounds hollow when thumped and smells aromatic like fresh bread.

SAN FRANCISCO SANDWICH

Steps:

• Creamy Onion Dressing: conbine these ingredients; mix well and chill for an hour. Makes approximately 1 1/4 cups.).
• For each sandwich, spread bread slice with miracle whip, you can put a thin layer or a thick layer your choice.
• Cover with as much or little of spinach, cheese, tomato, avacado, creamy onion dressing and alfalfa sprouts. (the above measurements were guesses as the cookbook didn't give solid measurements.).
• You can eat open faced, or put another slice of bread. Either way, enjoy! (not sure how many servings, this was just for one sandwich so it depends on how much of the ingredients you have left over that will determine if you can make several more.).

ALMOST IT'S-IT ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, cinnamon, baking powder and salt; gradually beat into creamed mixture. Stir in oats and, if desired, raisins., Shape into fourteen 1-1/4-in. balls; place 2-1/2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely., To assemble ice cream sandwiches, place 1/3 cup ice cream on bottom of a cookie. Top with a second cookie, pressing gently to flatten ice cream; place on a baking sheet. Repeat with remaining cookies and ice cream. Freeze until firm., Remove ice cream sandwiches from the freezer. Working over a small bowl, drizzle chocolate topping over half of each sandwich, allowing excess to drip off., Place on a waxed paper-lined baking sheet; freeze until serving. Wrap individually in waxed paper for longer storage.

SAN FRANCISCO STYLE SHRIMP AND CRAB SANDWICHES

Steps:

• Combine the crabmeat, shrimp, onion, celery, mayonaise, sour cream and lemon juice. Refrigerate for an hour or so, then serve on split sourdough buns.

CRAB MELT SANDWICH FRISCO-STYLE

Steps:

• Heat broiler.
• Combine first 5 ingredients
• Place toast slices in single layer on foil-covered baking sheet; top with spinach, crab mixture and cheese.
• Broil, 6 inches from heat, 2 min. or until cheese is melted.