When is a sandwich not really a sandwich? When the bread is
something other than slices from a loaf.
When is a sandwich not really a sandwich? When the bread is something other than slices from a loaf.
The recent popularity of different kinds of “wraps” is an example of how fillings can be enclosed in ways other than between two slices of regular bread. Usually starting with the basic idea of a burrito, where a combination of food is wrapped in a thin pliable bread, most wraps are kind of gummy for my taste.
There are other flatbread creations that I find more appealing and make good additions to a lunch box, picnic or appetizer platter.
Tortillas, both corn and wheat flour, are familiar to most of us. The Aztecs of Mexico were already treating corn with lime and using the result in tortillas when the Spaniards arrived in the 16th century.
White wheat flour tortillas are a more recent development and are still found mainly in the northern states of Mexico. In this country, they are used for all kinds of burritos and other wraps, as well as my favorite, quesadillas.
Here are a couple of quesadilla recipes that go beyond simple cheese fillings and are substantial enough for a casual meal.
Chorizo and Cheese Quesadillas
From Better Homes and Gardens Web site
Serves 8
8 ounces bulk chorizo
1/3 cup chopped onion
2 cloves garlic, minced
1 fresh jalapeno pepper, finely chopped
6 6- to 8-inch vegetable-flavored or plain flour tortillas
1 tablespoon cooking oil
1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 ounces)
2 tablespoons snipped fresh cilantro or parsley
Step 1: For filling, in a medium skillet cook chorizo, onion and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.
Step 2: Brush one side of three tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.
Step 3: Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges.
Steak Quesadillas with Black Bean Salsa
From Everyday Food Magazine
Serves 4
For the salsa:
1 can (15.5 oz.) black beans, drained and rinsed
1/2 cup cilantro, roughly chopped
2 plum tomatoes, cut into 3/4 inch pieces
1 avocado, halved, pitted, peeled and cut into 3/4 inch pieces
1 tablespoons fresh lime juice
1/8 to 1/4 teaspoons cayenne
Salt and freshly ground black pepper
Combine all ingredients except salt and pepper in a medium bowl. Stir gently, and season to taste with salt and pepper.
For the quesadillas:
1 strip steak (8 oz. and 1-inch thick)
1/2 teaspoon dried oregano
3 teaspoons olive oil
4 flour tortillas (10-inch or burrito-style)
1 1/2 cups grated pepper Jack cheese (6 ounces)
1 medium red onion, halved and thinly sliced
3/4 cup sour cream
Step 1: Rub steak with oregano and season with salt and pepper. In a 10-inch skillet, heat 1 tsp. oil over high. Add steak to skillet and cook, turning once, until browned and still rare. (Steak will cook a little longer in quesadillas during baking.)
Step 2: Transfer steak to a cutting board, and let rest 5 minutes before slicing 1/4-inch thick.
Step 3: Preheat oven to 425 degrees with racks in upper and lower thirds.
Step 4: Brush one side of each tortilla with remaining 2 tsp.s oil. Place one tortilla, oiled side down, on each of two baking sheets.
Step 5: Dividing evenly, layer each with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal.
Step 6: Bake, turning over once with a wide spatula, until lightly browned and crispy, about 5 minutes per side.
Step 7: Transfer to a cutting board; cut each quesadilla into 6 triangles.
Serve with black bean salsa and sour cream.
Another popular bread variation, from a different part of the world, is pita bread. Versions of this round, flat yeast bread with the typical pocket, are found from the Mediterranean to the Arabian peninsula. Careful flattening of the dough rounds and high-temperature baking allow steam to form inside the round, and this is what creates the pocket.
In the Middle East, pitas are used to scoop various foods in place of other utensils, but in this country they are more commonly used to hold fillings, either by cutting open to reveal the pocket, or by wrapping the filling in the whole pita.
Here is a recipe for a refreshing summer picnic sandwich.
Shrimp Salad Pita
From www. MarthaStewart.com
Makes 12
2 3/4 teaspoon coarse salt
3 pounds small shrimp in their shells
6 tablespoons capers, drained
Zest of 3 lemons
6 tablespoons homemade or prepared mayonnaise
1/2 teaspoon freshly ground pepper
2 tablespoons chopped fresh dill
1 package pita bread (6 pitas)
12 leaves Boston lettuce
1 cucumber, peeled, thinly sliced
Step 1: Make an ice bath: Fill a large bowl with ice and water. Bring a medium pot of water to a boil over high heat. Add 2 teaspoons salt and the shrimp, and cook until bright red and cooked through, 4 to 5 minutes. Transfer shrimp to ice bath, and let cool. Drain, and pat dry.
Step 2: Peel shrimp, and place in a large bowl. Add capers, lemon zest and mayonnaise, and stir to combine. Add remaining 3/4 tsp. salt, the pepper, and dill. Refrigerate shrimp salad until ready to use.
Step 3: Slice pitas in half, and open, being careful not to rip the bottom. Fill with shrimp salad, lettuce and cucumber slices.
