Graham Bread Strips
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
Possible health benefits
General information, not medical advice.
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Salad dressing
High in vitamin K · 66 µg per 100 g, 88% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in unsaturated fat · 27 g per 100 g, 83% of its fatty acids unsaturated
- Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
- Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..
Source of vitamin E · 3.1 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of omega-3 fatty acids (ALA) · 2.5 g per 100 g, at least 0.3 g per 100 g and per 100 kcal
- ALA contributes to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with a daily intake of 2 g of ALA.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet
Nutrients per 100 g of “Salad dressing, coleslaw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take thin slices of graham bread and spread lightly with butter and then with prepared mustard, then grated cheese;
- press slices of bread firmly together, cut in inch-wide strips, brown in the oven.
- To be eaten with salads.
- A sandwich which enjoys great vogue at New York teas is easily made.
- Butter three slices of white bread and two of graham.
- Lay light then dark on top of one another alternately and press carefully together, then cut like layer cake in pieces half an inch wide.
- Cut thin slices of Boston brown bread, in rounds, or any odd shapes, spread them lightly with cream or Neufchatel cheese, take a corresponding number of slices and spread with olives and pimentos chopped and mixed with salad dressing;
- press the slices together with a leaf of crisp white lettuce between each sandwich.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater