A sandwich that is theoretically free (there is tution to pay) if you have a meal plan or a friend with a meal plan who is talented at stealing loaves of bread and bagels from the cafeteria and dormmates who leave their doors open. Active work time does not include obtaining ingredients.
I found this when I was in middle school in an old South Dakota cookbook. I like to knead in different ingredients according to what I'm cooking it to eat with (like different shreaded cheeses or spices). You can make these into small loaves and pull out the middle for a tasty bread bowl. Here's the original recipe and you can all use your imaginations!
Very good, better than fast food french fries.
Instead of doing as the recipe recommends, I use 4 potatoes and french cut them and proceed with the directions written with excellent results.
Use a heavy duty baking sheet because the intense heat of the oven may cause lighter pans to warp.
Compliements of Cooks Illustrated
This is a very, very old family recipe to be made at family gatherings. It takes years to perfect as great grandmother did so one person in the family rises to the top and after perfecting it can be the only one to make it each year. But, since not everyone has this family standard for tradition taste, I'll post it here.
Cut sandwiches after they are assembled to avoid messy edges and have a cleaner look. I find that extra chopped dill is nice. A nice looking garnish is a half a grape flat side down on a slice of cucumber.
A family tradition food. Served with dinner in a wine glass (without the wine) to have a bite of sweet with the stuffings and turkeys and potatoes of dinner.
If you're looking for a bigger or smaller batch, just use equal parts of ingredients to accomidate.
A few drops of food colouring can help this to cater to different seasons. We use green in the winter and orange and yellow for the summer.