Best Moms Ramadan Sandwiches Recipes

MOM'S (RAMADAN) SANDWICHES

Mom's (ramadan) sandwiches image

Yummy breaded sandwiches my mom made during ramadan. Can be served as an appetizer, but use a small cutter. Use different fillings if you like, next time i plan to try salami, cheese and salsa .. can be fried, baked or broiled, whatever you prefer ..

Provided by najwa

Categories Lunch/Snacks

Time 22m

Yield 3 sandwiches

Number Of Ingredients 7

Ingredients

6 slices bread
1 egg, beaten
breadcrumbs
1 boneless skinless chicken breast half, cooked
tomatoes, sliced
shredded lettuce
light mayonnaise

Steps:

Cut out (using a round cookie cutter) a circle out of the bread slices.
Shred the chicken breast into small pieces.
Prepare the sandwiches: spread with mayo, layer with chicken, tomato and lettuce.
Press down the sandwich using your hand, this makes the next step easier.
Dip into the egg, then the breadcrumbs.
Be sure to cover the sides of the sandwich as well.
Fry in a little oil until golden-brown.
Can be baked or deep-fried as well.

MOM'S SIT SANDWICH (AKA SQUISHY SORTA MUFFULETTA)

Mom's Sit Sandwich (Aka Squishy Sorta Muffuletta) image

From my Family Recipe Box, Mom loves this sandwich! "This sandwich is a 'smashing success'... in more ways than one. It's a great traveler." You must admit, it is pretty amusing. :) From the Family Recipe Box, dated 3/1/85. The sandwich keeps well, chilled, and is good for taking along on picnics and camping trips.

Provided by Julesong

Categories Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 large round loaf French bread (or oval "peasant" loaf, or sourdough)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained, liquid reserved (you can use the hearts whole or roughly chopped)
1/2 cup mayonnaise
3 large ripe tomatoes, sliced
3 ounces thinly sliced salami
1/2 lb thinly sliced unsmoked turkey breast
1/4 lb cheese slice, any kind (provolone and fresh mozzarella are my faves)
1 (2 1/2 ounce) can sliced ripe black olives, drained
1 purple onion, thinly sliced (amount to taste)

Steps:

Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
Reserve soft bread for another use.
In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
Place top half of bread over mound of ingredients.
Wrap entire loaf tightly with plastic wrap.
This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
Refrigerate.
Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.
Slice the loaf into wedges or slices to serve.
Note: I usually roughly chop the artichoke hearts, myself. Also, regarding the artichoke juice mixture: you can add only half of it to the mayo, if you like - how much of the spread you're going to need depends on the size of loaf you've gotten.
Note #2: other good additions I've made to the sandwich include strips of roasted red and yellow pepper, whole fresh basil leaves (placed on top of the tomatoes) or pesto into the mayo, pepperoncini and/or sliced sweet red cherry peppers, pancetta, and more salami or other hard sausage than the recipe calls for.
Note #3: any leftover mayo mixture, by the way, makes a great salad dressing! I once accidentally used the juice from a jar larger than the recipe called for and the mixture was far more than I needed -- so to thicken it up a bit I added a bit of lowfat sour cream, and made the leftover mixture (much to my husband's delight) available as salad dressing. Yum!