Here at Bap Express! we believe in ‘Old Fashioned Food,
Cooked the Traditional Way’TM.

But we also believe in convenience, speed,
and making the most of every moment.

Which is why we believe in the sandwich.

Over the next few pages you’ll see what makes Bap Express! the way it is, and how to recreate the Bap Express! experience
in your own home.

GOOD HONEST FOOD FOR GOOD HONEST PEOPLE

What Next With Tuna?
The key to any great sandwich is of course great ingredients.

Which is why in our Great Ingredients TM range of sandwiches we at Bap Express! prefer to use the best tuna steaks from our suppliers, the McKay family, fishermen for five generations up in the north of Scotland.

But we realise of course that it’s not always possible or desirable to use fresh tuna, so we’re happy to compromise and use tinned tuna: brine or sunflower oil, it doesn’t matter which, as long as the tuna is thoroughly drained before use.

Lemon Pepper Tuna Brownie

Tin of tuna
Chopped celery
Chopped onion
Cracked pepper
Lemon juice

Mix the tuna with the onion and celery. Season.

Spread mixture between two slices of brown bread.

Squeeze lemon.

Dilled Tuna

1 tin tuna, with juice from can
1/4 c. sliced onions
1/4 c. chopped, fresh dill
2 tablespoons chopped, fresh flat-leaf parsley
3 tablespoons low-fat mayo
2 tablespoons plain, low-fat yogurt
1 teaspoon Dijon mustard
Salt and pepper
8 slices good-quality bread (sourdough, French, Italian or rye)

Combine all the ingredients.

Season with salt and pepper to taste.

Spread a good amount on four slices of the bread.

Top with the remaining slices.


The Philadelphia Story: Low Fat Cottage Cheese
A lot of us these days are watching our waist-lines - even here at Bap Express!, where we’re run off our feet making delicious sandwiches day and night - so not surprisingly low-fat cottage cheese has become established as a sandwich-filling favourite. These sandwiches are best served chilled.

Savory Date & Nut
2 tubs cottage cheese
1/2 tsp. salt
2 c. chopped walnuts
2 2/3 c. chopped dates
Blend until creamy; then add nuts and dates.

Makes enough filling for 100 tea sandwiches.

Savory Ginger & Rum
1 8oz tub of cottage cheese
2 Tbsp. light rum
1/4 c. finely minced candied ginger
Mix softened cream cheese with light rum and minced
candied ginger.
Spread on lightly buttered bread and cut into
finger sandwiches.

Savory Olive & Nut
20 oz cottage cheese
3/4 c. chopped olives – black or green
2 c. chopped toasted (in margarine) pecans
1/2 to 3/4 c. cream or milk
Whip cream cheese; add milk until soft enough to spread.
Fold in nuts and olives.
Spread on thin sliced bread.
Trim crust (use white, raisin or cinnamon bread).
Cut into fingers or triangles.
Chill; keep covered until ready to serve.

Home Made Burgers That Don't Fall Apart
Here at Bap Express! we believe in the simple things in life – and for many of us that means burgers.
A burger should be sturdy and comforting and juicy. Make your own and you'll never look back.
The Savory Combo Cowboy Burger.

1lb minced beef
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon soy sauce
4oz mushrooms
3/4 c. Cheddar cheese grated
6 slices bacon fried, crumbled
1 tablespoon dried parsley

Thoroughly combine the minced beef, salt, garlic salt, pepper, and soy sauce.

Divide mixture into 8 equal patties (patties should be thin).

Combine remaining ingredients; divide evenly atop 4 patties.

Place another patty on top of each; seal edges (may be refrigerated at this point until ready to cook).

Cook on grill.

Nutty Burger

1lb minced beef
1/2 cup walnuts, finely chopped
2 tablespoons green onion, finely chopped
1 egg, beaten
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 c. sour cream
1 tablespoon walnuts, chopped

Combine first 6 ingredients; mix well.

Shape into 4 patties; grill 8 to 10 minutes on each side.

Transfer patties to serving platter.

Top each with a dollop of sour cream; sprinkle 1 tablespoon walnuts evenly over patties.

Burger Cooking Tips and Ideas

• Adding a tablespoon or two of vegetable oil per pound to ground sirloin will replenish the moisture and some of the fat.
• Use coarsely ground meat (rather than finely ground) for moister burgers.
• Lightly mix ground meat with other ingredients. Over-mixing results in dense, heavy burgers.
• Wet hands with a little water to keep the mixture from sticking when you form your patties.
• Add a few tablespoons of tomato or vegetable juice to each pound of ground beef for extra flavour and juiciness.
• When freezing patties, raw or cooked, separate with squares of plastic wrap.
• Add minced leftover vegetables to the meat mixture.
• For a smoky flavour add 1/4 cup diced cooked bacon or ham before forming into patties.
• Dip patties in beaten egg, then in bread or cracker crumbs for "chicken-fried" burgers.

Wafer Thin
There used just to be Ham.
But then there came Wafer Thin Ham.
Purists have of course complained, but at Bap Express! we believe in progress, and we embrace the new.
Try these new recipes, designed specially for the thinnest ham around.

Croque Monsieur Savory Style

2 large slices good-quality white bread, buttered
2 oz (50 g) Gruyère, finely grated
2-3 slices wafer-thin ham
1/2 oz (10 g) butter, melted
1 level dessertspoon finely grated Parmesan (Parmigiano Reggiano)
salt and pepper

Pre-heat the grill to its highest setting.

On one slice of the buttered bread, spread half the grated Gruyère, then cover with ham, folding them to fit the size of the bread.

Now sprinkle the rest of the Gruyère on top of the ham, season, then press other slice of bread on top and press down firmly.

Brush half the melted butter on the top side of the sandwich, sprinkle it with half the Parmesan.

Now transfer the sandwich to the grill pan and grill it for about 2 minutes, 2 inches (5 cm) from the heat.

When golden brown, turn over, brush the other side with the remaining melted butter, sprinkle the rest of the Parmesan all over and grill for another 2 minutes.

Remove from grill, cut into quarters.

The Savory Baked Special
This, finally, is it, the sandwich that everybody talks about – our absolute best-seller, year-in, year-out, and winner of the Sandwich Guild Sandwich of the Year 2003-2004.

If you’ve never tried it, you have a treat in store.

1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic
1/8 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon Italian seasoning
1/4 pound sliced deli ham
6 thin slices mozzarella cheese
1/4 pound sliced, deli, smoked turkey breast
6 thin slices cheddar cheese
Pizza sauce, warmed, optional

On a baking sheet coated with non-stick cooking spray, roll dough into a small rectangle. Let rest for five to 10 minutes.

In a small bowl, combine the butter and seasonings.

Roll out dough into a 14-inch by 10-inch rectangle.

Brush with half of the butter mixture.

Layer the ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within half an inch of edges.

Fold dough over, and pinch firmly to seal. Brush with remaining butter mixture.

Bake at 400 degrees F for 10 to 12 minutes or until golden brown.

Cut into 1-inch slices.