Sandwich Shells

Turn any sandwich into finger food with these delightfully light shells.

by Dani Yokhna
Sandwhich shell
Photo by Stephanie Staton

Yield: 20 to 25


  • 1 cup water
  • 1/2 cup butter
  • 1 cup sifted flour
  • 1/4 tsp. salt
  • 4 eggs

Preheat oven to 450 degrees F.

Bring water to boil in large pot. Add butter and stir until melted.

Combine flour and salt, and add all at once to butter-water mixture. Stir vigorously until mixture clumps together in a ball. Immediately remove to mixing bowl and add eggs one at a time, beating well after each addition, until smooth.

Drop by teaspoonfuls, spaced 3 inches apart, onto greased baking sheet. Bake 10 to 15 minutes; then reduce heat to 325 degrees F, and bake for another 15 to 25 minutes, until puffed and golden. Remove from oven and turn off heat. Split shells by cutting off tops, then reassemble and return to oven to dry for about 20 minutes. Remove from oven and let cool on a baking rack. Fill the bottom half of each shell with your favorite sandwich filling and cap with top half.

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