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What's the best thing you personally can make with white sliced sandwich bread?

SocksManly Feb 29, 2012 01:57 AM

What do you make with it, and how do you do it?

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    concretekid1 RE: SocksManly Feb 29, 2012 02:12 AM

    Bread wrapped mackerel with rhubarb sauce. Healthy and delicious! I make it all the time in spring. Here is a recipe I use -


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      flubber2012 RE: SocksManly Feb 29, 2012 03:35 AM

      Grilled cheese

      3 Replies
      1. re: flubber2012
        CanadaGirl RE: flubber2012 Feb 29, 2012 04:09 AM

        Only good use for it, IMHO. But what a use it is :)

        1. re: flubber2012
          biondanonima RE: flubber2012 Feb 29, 2012 11:30 AM

          +1. It's also the base for my husband's specialty, fried egg and cheese sandwiches (basically, a fried egg inserted into a grilled cheese sandwich).

          1. re: flubber2012
            LongIsland RE: flubber2012 Feb 29, 2012 06:18 PM

            Grilled cheese and toast. Its strange now that I think about it considering bread is always a "must have" on the grocery list.

          2. mamachef RE: SocksManly Feb 29, 2012 03:56 AM

            I don't use the squishy stuff, but Pepperidge farm makes a loaf that holds up beautifully as a canape base, it you're having a retro cocktail party. A local favorite which sounds too a little strange is actually really delicious: very lightly steam nice fat asparagus spears, and wrap with a thin half- cooked strip of bacon; bake 'til just done. Now, spread a flattened slice white bread with mayo and wrap that around the asparagus, and brush with melted butter;roll in parmesan broil 'til bread is toasted. It's a ridiculous and ungodly amount of work for an appetizer that people will go through like nobody's business and beg for more. :) Cutting out rounds and topping those with a thinly sliced round of onion and then spreading that with the parmesan mayo and broiling is addictive.
            I also like to slice those loaves lengthwise into thirds and make a layered sandwich; great for girls' night parties with a pitcher of something tasty and strong. I don't "do" gender-specific food per se, but if you wanted to "masculinize" this one, you could do a thick layer of rare roast beef spread with horseradish mayonnaise and another layer of crunchy bacon and melted cheddar with some sharp mustard, or a ham/turkey combo with melty swiss and slaw....

            2 Replies
            1. re: mamachef
              gingershelley RE: mamachef Feb 29, 2012 05:57 PM

              Yum to Mamachef's uses!

              My personal favorite is 'summer pudding' good white bread layered in a bowl with crushed raspberries, really ripe local strawberries, a few blueberries for interest; also line the bowl with bread slices. Press down on top overnight. Invert, and serve with creme anglaise or soft whipped cream. A beautiful fresh berry pudding that will get eaten in a flash! SO delicious and easy!

              1. re: gingershelley
                mamachef RE: gingershelley Mar 1, 2012 08:57 AM

                Awesome. I automatically went to savory, and here you go and remember the best use of all, IMO!!

            2. Uncle Bob RE: SocksManly Feb 29, 2012 04:30 AM

              A Tomato Sammich. ~~ Lots of Dukes Mayonnaise, Slices of homegrown/vine ripe tomatoes, and S&P

              6 Replies
              1. re: Uncle Bob
                mamachef RE: Uncle Bob Feb 29, 2012 05:01 AM

                As always, Unca Bob beats all! Especially with the Duke's.

                1. re: Uncle Bob
                  danna RE: Uncle Bob Feb 29, 2012 07:55 AM

                  Absolutely correct. Tomatoes require a soft, fairly tasteless bread to absorb the juices , hold the Dukes, and provide a vehicle for the tomato glory. If you get it right, there's nothing better. (although w/ my gardening skills, it would take less total time and money to fly to NYC and eat at Per Se than it does for me to grow a few backyard tomatoes. but they're worth it. they need to be warm from the sun when you put them on the sandwich.)

                  1. re: danna
                    LisaPA RE: danna Mar 1, 2012 08:35 PM

                    Agreed - except I use Hellmann's. Never seen Dukes. Another good use is a warm egg salad sandwich, where the egg is still warm from being boiled.

                  2. re: Uncle Bob
                    gingershelley RE: Uncle Bob Feb 29, 2012 05:57 PM

                    OOOh yeah!

                    1. re: Uncle Bob
                      lutherben RE: Uncle Bob Mar 1, 2012 08:16 AM

                      A tomato sammich is the best use and Dukes is the only mayo worthy. Try adding sliced cucumber and vidalia onion. YUM!!

                      1. re: Uncle Bob
                        perk RE: Uncle Bob Mar 19, 2012 08:02 PM

                        me too....please.....

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                        EmmaFrances RE: SocksManly Feb 29, 2012 05:00 AM

                        Creamed mushrooms on chive butter toast, from the Smitten Kitchen web site.


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                          RedTop RE: SocksManly Feb 29, 2012 05:02 AM

                          Cream Brulee French Toast. Decadent!

                          4 Replies
                          1. re: RedTop
                            SocksManly RE: RedTop Feb 29, 2012 01:26 PM

                            Recipe or it doesn't exist! :)

                            1. re: SocksManly
                              CanadaGirl RE: SocksManly Feb 29, 2012 04:48 PM

                              Right :)

                              Downright cruel to name that and not give us details.

                              1. re: CanadaGirl
                                subal RE: CanadaGirl Feb 29, 2012 07:41 PM

                                Go here: http://tinyurl.com/brf3so

                                1. re: subal
                                  RedTop RE: subal Mar 1, 2012 04:51 AM

                                  Yep. That's a servicable recipe! Thanks, subal for the look up.

                                  Great for dinner with a pound or three of bacon.

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                            masha RE: SocksManly Feb 29, 2012 07:33 AM

                            Stuffing or for a strata.

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                              CDouglas RE: SocksManly Feb 29, 2012 07:43 AM

                              PB&J "Club"

                              Using three slices of Pepperidge Farm white sandwich bread:
                              Toast one slice. Spread chunky peanut butter on one untoasted slice and spread jelly on the other untoasted slice. Lightly butter the toasted slice and place on the jelly side. Cover with the peanut butter side and cut off the crusts. Cut into four triangles and serve.

                              1. roxlet RE: SocksManly Feb 29, 2012 07:50 AM

                                I just made some white bread with cracked wheat yesterday, so today's breakfast was egg salad on toasted bread. It was delicious!

                                1 Reply
                                1. re: roxlet
                                  GraydonCarter RE: roxlet Feb 29, 2012 08:48 PM

                                  Egg salad is best on white. I tried it on Pumpernickle and it just ain't right.

                                2. h
                                  HillJ RE: SocksManly Feb 29, 2012 07:54 AM

                                  Remove crust, flaten thin and use for crispy spring rolls
                                  crumbled and added to meatloaf
                                  Fluffernutter sandwiches
                                  Shrimp toast-mash cooked baby shrimp and flavor with finely minced lemongrass, garlic and ginger; remove bread crust and flatten. Add filling, fold to triangle and quick fry.

                                  1 Reply
                                  1. re: HillJ
                                    othervoice RE: HillJ Mar 19, 2012 07:51 PM

                                    A fluffernutter sandwich isn't a fluffernutter unless it's on old fashioned white bread.

                                  2. r
                                    RelishPDX RE: SocksManly Feb 29, 2012 07:54 AM

                                    Once every so often I get a hankering for what's best described as a "gas station sandwich". You know, two or three slices of roast beef, if you're lucky, plus a slice of American cheese, a leaf of lettuce, with mayo and ballpark mustard, all stuffed into a plastic shell, then sealed up to get soggy. And it's gotta be on white sandwich bread, cut into two triangles.

                                    Since the soggy isn't my favorite part, once every five years or so there'll be one of those perfect storms where I notice that roast beef in the deli and American cheese are on sale at the same time, so I'll buy enough to do a half dozen sandwiches worth along with a loaf of regular white bread.

                                    I'll finish up the cheese doing grilled cheese sandwiches, and if there's any bread left, it'll go to the ducks and geese on the lake here.

                                    Otherwise, can't stand the stuff!

                                    1. itaunas RE: SocksManly Feb 29, 2012 08:03 AM

                                      I don't personally make it, but my favorite recipe in season is my mothers summer pudding (with blueberries) using extra-thin sliced sandwich bread. You can get a recipe from Epicurious. British tea sandwiches like cucumber sandwiches are a second and also not something I make much but enjoy. I sometimes serve it will pulled pork and vinegar sauce which it soaks up and I think Welsh rarebit goes fine with basic bread. What I do make is grilled cheese and ham and cheese sandwiches (misto quente) with a Brazilian sandwich iron (I have also seen them in Italian stores).

                                      2 Replies
                                      1. re: itaunas
                                        gingershelley RE: itaunas Feb 29, 2012 05:59 PM

                                        itaunas, I said the same above before reading through! Summer pudding is THE BEST! Discovered about 7 years ago, and have made it several times in summer each year now. People just love it, and can't believe how simple it is when you tell them what's in it:)

                                        1. re: itaunas
                                          Erika L RE: itaunas Mar 1, 2012 03:33 PM

                                          Another vote for summer pudding, made with fresh-from-the-vines strawberries and razzleberries! In fact, using a more virtuous type of bread (whole grain, artisan) ruins it.

                                        2. ttoommyy RE: SocksManly Feb 29, 2012 08:12 AM

                                          Blitzed in the food processor and then toasted in the oven for bread crumbs to bread veal (or chicken or pork) Milanese; torn apart and mixed with a little milk to make a panade for mixing into meatballs. My two favorite uses.

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                                            Jerseygirl111 RE: SocksManly Feb 29, 2012 09:45 AM

                                            Mozzerella en Carozza.
                                            Sorry, couldn't narrow it down.

                                            1. JungMann RE: SocksManly Feb 29, 2012 09:53 AM

                                              It's either sausage and mozzarella dressing or bread pudding with cardamom.

                                              1. ipsedixit RE: SocksManly Feb 29, 2012 11:08 AM



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                                                  JeremyEG RE: SocksManly Feb 29, 2012 11:12 AM

                                                  Traditional Herbed Bread Stuffing. Yum.

                                                  1. Veggo RE: SocksManly Feb 29, 2012 11:21 AM

                                                    Can't make a pimento cheese sandwich without it.

                                                    1 Reply
                                                    1. re: Veggo
                                                      mamachef RE: Veggo Mar 1, 2012 08:59 AM

                                                      True dat. There really are no substitutions for that one, are there?

                                                    2. tim irvine RE: SocksManly Feb 29, 2012 05:06 PM

                                                      These all sound great. Most sandwiches are IMHO ok with squishy white bread. I love the summer pudding, and if the mayonnaise is good and the dukes are small and tender I old eat twenty cucumber sandwiches. I think white store bought bread is a necessary ingredient in a proper SOS experience.

                                                      1. b
                                                        berkleybabe RE: SocksManly Feb 29, 2012 05:17 PM

                                                        BLT! with Pepperidge Farms sandwich bread. No substitute.

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                                                          Reston RE: SocksManly Feb 29, 2012 05:22 PM


                                                          2 Replies
                                                          1. re: Reston
                                                            Veggo RE: Reston Feb 29, 2012 05:36 PM

                                                            I'll drink to that but I prefer rye.

                                                            1. re: Reston
                                                              SocksManly RE: Reston Feb 29, 2012 06:02 PM

                                                              I raise. Toast with melted peanut butter.

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                                                              Meann RE: SocksManly Feb 29, 2012 06:09 PM

                                                              watercress sandwiches

                                                              1. Emme RE: SocksManly Feb 29, 2012 07:25 PM

                                                                Hot Open Face Turkey Sandwiches with mashed potatoes, stuffing, cranberry sauce and gravy. The bread gets perfectly soggy underneath the turkey.

                                                                Panzanella crouton filled Omelette - bread, remove crusts, mash the bread together working in a little tomato juice seasoned with salt and pepper. mush it up and form cubes or balls. dip in egg or egg white. pan fry til crispy. make your omelette - fill with onions, scant amount of diced tomatoes, bell peppers if desired, basil and capers. as late as possible add the croutons. roll and serve with a lemon garlic dijon vinaigrette.

                                                                3 Replies
                                                                1. re: Emme
                                                                  RedTop RE: Emme Mar 1, 2012 04:53 AM

                                                                  +1 (open faced Turkey, and...)

                                                                  1. re: Emme
                                                                    mamachef RE: Emme Mar 1, 2012 09:01 AM

                                                                    Yep, hot roast beef needs it too. Nothing quite like that soggy plank of gravy-drenched bread, all soaky and beefy and coming-apart....

                                                                    1. re: mamachef
                                                                      Emme RE: mamachef Mar 1, 2012 02:58 PM

                                                                      one of the few times i'm going for soggy...

                                                                  2. Niki in Dayton RE: SocksManly Mar 1, 2012 05:07 AM

                                                                    Shrimp toast ala David Rosengarten. I've modified his recipe to make it simpler. I just remove the crust, roll out each piece of bread, spread half of each piece with raw shrimp mixture (shrimp, garlic, ginger, green onions, a bit of soy sauce, a bit of sirracha, all processed in a food processor), then fold in half to make a triangle, seal edges with a bit of beaten egg, then dip edge in sesame seeds and fry until golden. Delish!

                                                                    3 Replies
                                                                    1. re: Niki in Dayton
                                                                      HillJ RE: Niki in Dayton Mar 1, 2012 06:31 AM

                                                                      hi Niki, I love a good shrimp toast! I suggested it above a day ago but didn't receive any OP love, ha! I have never dipped the edge in seeds and then fried. Or sealed with egg. I'll give that a go next time. Sounds interesting.

                                                                      1. re: HillJ
                                                                        Niki in Dayton RE: HillJ Mar 2, 2012 05:52 AM

                                                                        Thanks, Hill J! This is literally the only use I have for white sandwich bread, but every now and then I buy a loaf just to make it. IIRC, David's original recipe called for rolling the shrimp toasts into cylinders, but that seemed a bit too fussy (and labor intensive), so I started just folding over into triangles. And I agree with RelishPDX that frying unsealed shrimp toasts leads to lots of particulate matter left in the oil. Relish, I did get the recipe from his Taste show; I miss David on TV!

                                                                      2. re: Niki in Dayton
                                                                        RelishPDX RE: Niki in Dayton Mar 1, 2012 11:39 PM

                                                                        Oh how interesting! I've never had shrimp toasts folded (or rolled) over either. I made a half a batch from Ming Tsai's recipe in Blue Ginger last weekend and was less than impressed. Very bland and the open nature of them left a lot of "debris" in the oil, for lack of a better description. I'll have to give this a try and spice it up like you have.

                                                                        (I'd nearly forgotten David Rosengarten's "Taste" show on during the early days of FoodTV. That was where the recipe I found for his version online credited to.)

                                                                      3. AmyH RE: SocksManly Mar 1, 2012 06:36 AM

                                                                        The Chow Monte Cristo Sandwich! Holy moley it's great!

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                                                                          Harters RE: SocksManly Mar 1, 2012 06:40 AM

                                                                          Perfect for lining the basin for summer pudding.

                                                                          For savoury, white sliced is essential for a bacon butty.

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                                                                            ChiliDude RE: SocksManly Mar 1, 2012 06:41 AM

                                                                            Fresh bread crumbs with a food processor. I like rye bread, so white bread is a rarity in our home.

                                                                            6 Replies
                                                                            1. re: ChiliDude
                                                                              dratlover RE: ChiliDude Mar 1, 2012 07:23 AM

                                                                              I can't believe no one has mentioned that this is the appropriate bread for fried baloney sandwiches. Add mayo and mustard for a sublime treat.

                                                                              1. re: dratlover
                                                                                biondanonima RE: dratlover Mar 1, 2012 08:10 AM

                                                                                Oh yes, fried bologna on white bread - perfection. No condiments necessary (they interfere with the bread soaking up the bologna grease!).

                                                                                1. re: biondanonima
                                                                                  pine time RE: biondanonima Mar 1, 2012 09:15 AM

                                                                                  Biondanonima: that's what Fritos are for--soaking up all that grease. gotta squish 'em into the sandiwich, though.

                                                                                2. re: dratlover
                                                                                  Uncle Bob RE: dratlover Mar 1, 2012 03:48 PM

                                                                                  Love em.....Thin slice of Vidalia onion and Dukes. ~~ Sometimes sliced d'maters. Wow!!

                                                                                  1. re: dratlover
                                                                                    perk RE: dratlover Mar 1, 2012 06:17 PM

                                                                                    wow....what a flashback. the only thing my mother knew how to make.....
                                                                                    but i do miss it sometimes.....

                                                                                    1. re: dratlover
                                                                                      ChiliDude RE: dratlover Mar 6, 2012 12:53 PM

                                                                                      Not my thing. When it comes to salumi, I like Genoa salami, soppresatta, capocollo (not capicola or any other misspelling), that American stuff called pepperoni and prosciutto.

                                                                                  2. dave_c RE: SocksManly Mar 1, 2012 03:05 PM

                                                                                    Bologna sandwich with kraft cheese (the plastic cheese wrapped in plastic).
                                                                                    A great way to relive childhood memories.

                                                                                    2 Replies
                                                                                    1. re: dave_c
                                                                                      ChiliDude RE: dave_c Mar 6, 2012 12:54 PM

                                                                                      Again not my thing. When it comes to salumi, I like Genoa salami, soppresatta, capocollo (not capicola or any other misspelling), that American stuff called pepperoni and prosciutto.

                                                                                      1. re: dave_c
                                                                                        EWSflash RE: dave_c Mar 19, 2012 08:08 PM

                                                                                        Oh, mine is Oscar Mayer olive loaf, plastic Kraft cheese, and lettuce, with a ton of pepper. several slices of olive loaf, BTW

                                                                                      2. thymetobake RE: SocksManly Mar 1, 2012 05:39 PM

                                                                                        A breakfast casserole. One layer of white bread on bottom of pan. Pour over standard custard mixture, ham and cheese (or whatever you like). Top with a layer of bread and more custard mixture. Let sit in fridge for a few hours and bake. Although I do prefer a slightly firmer, potato bread - store bought, over wonder bread. It turns out very fluffy and almost souffle like.

                                                                                        1. s
                                                                                          sandylc RE: SocksManly Mar 1, 2012 06:13 PM

                                                                                          Simple cinnamon toast.

                                                                                          1 Reply
                                                                                          1. re: sandylc
                                                                                            Miri1 RE: sandylc Mar 1, 2012 06:32 PM

                                                                                            Mock blintzes. Cut crusts off of bread, roll thinly with a rolling pin. Place cheese filling, or filling of choice, on bread and roll up. Fry in butter. Mmmmm...

                                                                                          2. KarenDW RE: SocksManly Mar 2, 2012 12:03 AM

                                                                                            savory bread pudding, with sundried tomatoes, basil, onions, garlic. Oh, and cheese on top.

                                                                                            1. Caroline1 RE: SocksManly Mar 18, 2012 08:11 PM

                                                                                              White bread is excellent for craft projects! You make a clay-like material by mixing white bread crumbs (crustless unless you want colored clay) and Emer's glue. It was a BIG hobbyist fad a decade or three ago. Tiny perfect clusters of roses as earings or a pin made from white bread and Elmer's were a big thing!

                                                                                              Oh, and it also makes okay French toast. '-)

                                                                                              1. nomadchowwoman RE: SocksManly Mar 19, 2012 01:23 PM

                                                                                                The crust for Rick Bayless's Yucatan-style Fresh Coconut Pie, by far the best pie that I personally have ever made. A bit of work, but the reward is high.


                                                                                                1 Reply
                                                                                                1. re: nomadchowwoman
                                                                                                  Caroline1 RE: nomadchowwoman Mar 19, 2012 07:26 PM

                                                                                                  Now you"ve done it! Look out, hips, we're baking! <sigh> I'll never be a size two... <sob>

                                                                                                2. EWSflash RE: SocksManly Mar 19, 2012 08:06 PM

                                                                                                  Toasted, and add crispy fried bacon, tomato slices, romaine or green leaf lettuce, and a few slices of avocado.
                                                                                                  Salt and pepper. Perfection. We used to call them BLATs, rather than BLTs, due to the avocado. OH- and a little lemon on the avocado.

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                                                                                                    nicboston RE: SocksManly Dec 13, 2012 02:54 PM

                                                                                                    BLT BLT BLT

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