Fry Bread Sandwiches Recipes

HOMEMADE FRY BREAD

Steps:

• Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each. , In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.

FRY BREAD I

Steps:

• Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
• Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

FRY BREAD

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes., Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle. , In an electric skillet, heat 1 in. of oil to 375°. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.

TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH

Steps:

• Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
• Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
• Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

ITALIAN FRIED SANDWICHES

Steps:

• Spread the mustard evenly over the buttered side of the bread.
• Arrange the cheese on four slices, and top with the salami and remaining bread. Press firmly together.
• Beat the eggs and olive oil together, adding salt and pepper to taste.
• Heat the cooking oil in a frying pan.
• Dip each sandwich into the egg mixture, fry 2 sandwiches at a time until golden brown, turning with a spatula to crisp both sides.
• Drain on absorbent kitchen paper and serve.

FRY BREAD SANDWICHES

Steps:

• In a large bowl, combine the flour, baking powder and salt. Add milk and stir to form a soft dough. Cover and let rest for 1 hour. , Divide dough into six portions. On a lightly floured surface, roll each portion into an 8-in. circle. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry bread circles, one at a time, until golden, turning once; drain on paper towels. Keep warm. , Cut each circle in half. On six halves, layer the lettuce, ham, onion, cheese and tomato; sprinkle with chilies. Top with remaining bread.