A good sandwich starts with a good bread, so they say. And I believe that mantra. How many times have you bought hotdog sandwich in a convenience store only to get disappointed because the bread is too soggy from the steam?
“No matter how delicious and appetizing the filling is, it won’t matter if the bread is already stale, burnt or soggy. A fresh bread is always the good choice” enthused Gardenia president Simplicio Umali during The Next Big Sandwich Hit 2014 elimination rounds, where teams from different schools compete to become the “next sandwich guy.”
And while some breads, like Gardenia, are good to eat on its own, we always like it with our favorite spread like peanut butter, orange marmalade, coco jam, etc. Or made into sandwiches with ham, hotdog, or what have you. I remember my Lola Elena liked her bread with sardines.
But there are many things we can do with bread aside from the usual way we enjoy it. Here are two recipes you can try for some filling snacks:
8 slices Gardenia Classic white bread
1/2 cup mozarella cheese, grated
For the salsa dip:
1/4 kilo fresh tomatoes, finely chopped *you can remove the seeds or retain it*
1 piece onion, finely chopped
3 pieces mild chillies, finely chopped
a bunch of coriander, finely choppd
1 tbsp water
lime juice, to taste
salt, to taste
For the salsa:
Add all the ingredients and refrigerate before serving. But to add flavors, you can roast the tomatoes before chopping them, or stew the mixture. You can also just pulse the mixture in the blender or food processor for some texture.
For the Quesadillas:
Trim off the brown edges in each slice of the bread.
Then, spread one tablespoon of grated mozarella cheese on the one side of the bread. Cover it with another slice.
Flatten each sandwich using a rolling pin. Toast the flattened sandwich in a hot pan. Make sure to toast each side evenly, until slightly brown in color.
Cut the quesadillas diagonally. Serve with salsa dip.
SMOKED SALMON CANAPE
6 pieces Gardenia High Fiber Whole Wheat Bread
1 pack smoked salmon
4 tbsp cream cheese, softened *you can also use sour cream for some tangy twist*
ground pepper, to taste
taragon leaves for garnishing
Using a cookie cutter, cut the bread into rounds. Toast the bread until golden brown.
Spread a teaspoon of cream cheese on the bread. Top with smoked salmon. Sprinkle a dash of ground black pepper and garnish with fresh taragon leaves.