Now that we?ve discussed how to make phyllo and how to handle it properly, why not use it for some great hot sandwiches? Phyllo can be used with thinly sliced meats and cheeses to enhance and showcase flavors while using less product. You can also use phyllo as a method for baking meats en crout (usually means to encase in puff pastry). Here, we?ve showcased a common fish, tilapia, but phyllo can be used to encase beef, pork, chicken, turkey, duck, most any meat. By properly preparing and seasoning the meat ahead of time, the phyllo will contain the natural moisture of the meat and allow your seasoning to embed themselves into the pastry and the meat. Presenting these sandwiches as a meal is as easy as slicing and plating.

Ham and Swiss Phyllo Sandwich

Makes two sandwiches:
6 sheets phyllo dough
1/2 c unsalted butter; melted to brush
4 slices ham
2 slices swiss cheese


Preheat the oven to 375. Keep the phyllo wrapped until the ham and cheese have been cut to size. Place 1 phyllo sheet on a damp towel with the short edge of the dough nearest you. Brush sparingly with butter; continue layering 2 more sheets in this manner. Set aside and
proceed with the next 3 sheets in the same way.

Fold the phyllo in half . Place a slice of ham in the center of the halved phyllo, leaving at least 1 and 1/2" uncovered dough at each side. Place a slice of Swiss cheese over the ham. Repeat with another piece of ham. Fold the margins in and brush with butter to seal. Carefully roll up the phyllo from one side to the other. Gently press flat.

Place the roll, seam side down, on a lightly buttered cookie sheet and brush the top with butter. Repeat this process for the second sandwich. Bake for 20 to 25 minutes until golden. Serve immediately.

Variation: Change the cheese to cheddar, muenster or pepper jack.


Tilapia with Roasted Romas Phyllo Sandwich

Makes three sandwiches:
6 tilapia fillets, skinless
1 cup roasted roma tomatoes or canned whole, peeled tomatoes
12 sheets phyllo pastry, thawed
6 tablespoons butter, melted

Puree roma tomatoes or canned tomatoes. Preheat oven to 400 degrees (Fahrenheit).

Layer 2 sheets phyllo on work surface, brushing each with butter; leave remaining sheets of phyllo covered with plastic. Place 1 fillet crosswise on the pastry.

Top with 1 T. puree. Then, gently fold the pastry over the tilapia and fold in the sides. Brush with melted butter to seal folds.

Roll the pastry into a rectangular packet to enclose the entire tilapia fillet. Brush the entire sandwich with butter. Repeat with the remaining pastry and tilapia.

Place packets on baking sheet and bake for 30-35 minutes until the tilapia is cooked through and the pastry is light golden brown. Top with the remaining tomato puree.

Variation: add roasted red peppers, roasted ancho, jalapeno, or Serrano peppers to puree for added flavor and heat. Try marinating the raw fish fillets in a favorite vinaigrette for one-hour before constructing sandwiches - be sure to pat dry before putting onto the phyllo.

These are some great ideas for warm, oozing and delicious sandwiches great for chilly, winter months by the fire or in front of a sporting program with the family. Alternate the cheeses and dressings to find your own flavor favorites.