For The Love Of Bakeries

About Me

For The Love Of Bakeries

My name is Hannah and if you like eating sweet, delicious bakery goods, you'll also like this blog. When I was a child, my aunt and uncle owned a small bakery that was just down the street from our house. When I wasn't in school and during the summer months, I would spend most of my time in the bakery helping my aunt and uncle. I would watch them as they made mouth-watering baked goods and I remember the wonderful aroma inside the bakery. I never did outgrow my love of bakeries, so I decided to write a bakery blog. If you enjoy consuming fresh, baked goods as much as I do, I'm positive that you'll also find enjoyment while reading this blog.


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4 Regional Sandwiches To Serve At Your Next Backyard Luncheon
5 August 2016

If you're planning a backyard luncheon and are loo

4 Regional Sandwiches To Serve At Your Next Backyard Luncheon

If you're planning a backyard luncheon and are looking to serve sandwiches, then it would be cool to serve a variety of regional favorites. This would be a bit more exciting and interesting then the normal cold cut platter. Below is a list of four great regional sandwiches from around the United States.

Beef On Weck (Buffalo, NY)

This is a classic German style sandwich served in Western New York. The name comes from the roll. The roll used is a kummelweck, which is a type of Kaiser roll which has caraway seeds and salt on the crust. The type of beef used in the sandwich is roast beef. You can serve it either dry, or with au jus (which locals call dipped). It is served with either potato chips or German style potato salad.

Lobster Roll (Maine)

Hot dog buns and lobster don't normally go together, but once you try this delicious sandwich you will see why it's so popular. It started as a roadside sandwich served up in Maine, but it has spread around the country. The sandwich is made by steaming a hot dog bun and filling it with butter soaked lobster meat. The sandwich can be seasoned with salt, pepper, and a squeeze of lime juice. You can prep these ahead of time and keep them chilled. They are a good alternative to heavy beef sandwiches for people who want something a bit lighter.

Po'Boy (Louisiana)

The Po'Boy is a Louisiana institution. It is said to date back to the 1920s, and it gets its name from the fact it was made out of inexpensive ingredients for "poor" folk. Traditionally, the sandwich was made with bits of roast beef. Later on, fried seafood became popular. You will even find variations that are made with just French fries stuffed into the baguette. The baguette is the one common fixture. It's never sliced bread, a roll, or anything else, it's always a baguette.

If you're already serving a meat sandwich, you might want to serve the fried oyster or fried shrimp Po'boy. The baguette is sliced open and the insides are covered in a mayo mixture and some shredded lettuce. If you like, you can add a hot sauce to the mayo mixture. Then fill the baguette with fried oysters.

St. Paul (St. Louis, Missouri)

If you're a fan of Chinese take-out food, then you might want to serve this St. Louis specialty at your get together. The sandwich is made by serving an egg foo young patty in between two slices of white bread. The bread is slathered in mayo, and a slice of raw tomato and some shredded lettuce are used as a topping. You could order egg foo young from your local Chinese take out and have them leave out the gravy. If you get a mushroom or vegetable egg foo young, then this sandwich would be great for your vegetarian guests.

Look to a bakery like Klosterman Baking Company for rolls and supplies to make these fabulous sandwiches.