Monday, October 3, 2011

*SANDWICHES* A Culinary Art Form

According to popular legend, the sandwich was invented by John Montagu, the fourth Earl of Sandwich, who, while gambling, told his butler to put some meat between two slices of bread so he could eat without interrupting the game and getting grease on the cards. Although the tale is almost certainly apocryphal, apparently the Earl did lend his name to this gustatory delight.
At its simplest, a sandwich is two slices of bread enclosing a filling. It also is often a perfectly balanced meal, consisting of protein, vegetable, carbohydrate, often dairy and even fruit. This definition is somewhat broader: A sandwich is a filling enclosed in bread or pastry that can be eaten by hand.
In 1840, the sandwich was introduced to America by Elizabeth Leslie (1787-1858). In her "Directions for Cookery", she offers a recipe for ham sandwiches that she deemed them worthy to be a main dish. In the 1900's, with the industrial revolution underway, bakeries began to sell pre-sliced bread. The American public jumped at the ease of making a sandwich. The sandwich as institution was born. Human beings, being adventurous, have developed the sandwich into both a quick and easy meal, and an art form. How long would it take for us to reconfigure the possibilities: we toast the bread or serve it plain; we pile high the sandwich with the maximum ingredients, or keep it simple with one or two.
While the concept of the sandwich dates back at far as man's cultivation of grains, the first recorded idea of placing a filling between two slices of "bread" was accomplished by a 1st century B.C. rabbi named Hillel the Elder. He created what would in modern times would come to be known as the "Hillel Sandwich": a combination of bitter herbs and a spreadable mixture of chopped nuts, apples, and spices mashed together with wine, all of which was placed between two pieces of matzoh.
All the world loves a sandwich. Some sandwiches, such as the Cubano and the muffaletta, are associated with particular cities (Miami and New Orleans, respectively). Others, such as the Cuban pastelitos de carne or the Chilean barros luco, are associated with entire nations.
Wherever a sandwich is from, though, its foundation, its most important single element, is the bread. Great bread can elevate great ingredients to new heights. Bad bread can make even the finest fillings ho-hum.
You don't have to bake your own bread; good bread is readily available. However, the bread should be the first consideration, not an afterthought.

*Chicken Satay Burger*
"This is one of those videos where I hope some are inspired to take the idea and run with it.  This is a fun jumping off point in regards to doing burgers inspired by other classic dishes."
1 pound ground chicken
1 1/2 tbsp coconut milk
1/2 tsp cumin
1/4 tsp turmeric
1 tsp sambal chili sauce
1 tbsp bread crumbs
2 tsp soy sauce
3 cloves minced garlic
pinch of cayenne
For the peanut sauce:
Peanut butter thinned with a squeeze of lime, seasoned with more sambal or hot pepper
For the slaw:
1/2 cup grated or julienne carrot
1/2 cup grated or julienne cucumber
2 tbsp sliced jalapeño
2 tsp Asian fish sauce
1 tbsp seasoned rice vinegar
*Steak Sandwich*
"If you are looking for an outstanding, easy to make sandwich, then this is the recipe for you."
Ingredients
  • 2 tablespoons olive oil
  • 1 pound thinly sliced sirloin steak strips
  • 8 ounces sliced fresh mushrooms
  • 1 green bell pepper, seeded and cut into strips
  • 1 medium onion, sliced
  • 10 slices provolone cheese
  • 1 loaf French bread
  • 1 (14 ounce) can beef broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons Worcestershire sauce
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup Pinot Noir or other dry red wine
  • 1/2 cup prepared horseradish (optional)
  • 1/2 cup brown mustard (optional)

Directions
  1. Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
  2. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
  3. Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
  4. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.               

*Beef & Cheese Wrap*
Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi grain wraps for this light and tasty lunch.
Ingredients
  • 2 multi grain wraps
  • 2 tablespoons Neufchatel cheese
  • 2 leaves romaine lettuce
  • 1 cup fresh spinach
  • 6 slices deli sliced roast beef
  • 2 slices reduced-fat Swiss cheese
  • 6 cherry tomatoes, halved
  • ground black pepper to taste

Directions

  1. Heat the wraps in the microwave on High for 30 seconds.
  2. On the right side of one wrap (the side that will fold in last), spread 1 tablespoon Neufchatel cheese about 2/3 of the way down that side. Layer half of the romaine, spinach, beef, Swiss cheese, and tomatoes in the center of the wrap, leaving 1/3 of the wrap open at the bottom. Fold that third up over the bottom of your fillings, then fold in the left side and roll toward the right, letting the Neufchatel seal the wrap together. Repeat with the second wrap.
*Grilled Lobster Sandwich w/Corn & Avocado Salsa*

Ingredients

  • 4 par-cooked lobster tails
  • Canola oil
  • Salt and freshly ground black pepper
  • Charred Corn and Avocado Salsa, recipe follows
  • 4 soft, sesame-topped hamburger buns, toasted
  • 1 red onion, peeled and sliced into 1/4-inch-thick slices
  • 1 to 2 limes
  • 1/2 cup mayonnaise, optional

Directions

Preheat a charcoal grill for direct grilling.
Split each lobster tail down the underside with a heavy knife, taking care not to cut through the back shell, so that they are still in one piece that you can open like a book. Brush the lobster meat with some of the oil and sprinkle with salt and pepper.
Place the lobsters cut-side down on the grill and cook until lightly charred and heated through, about 4 minutes. Flip and heat briefly, another 30 seconds or so. Remove from the shell, being careful to leave the meat from each half in one piece.

Spread some of the Charred Corn and Avocado Salsa on the bottom of the hamburger buns. Top with 2 pieces lobster, some sliced red onions and a squeeze of lime juice. Spread extra mayo on the top bun, if desired, top the sandwiches and serve.

 Corn-Avocado Salsa:

  • 8 ears corn
  • 1 tablespoon kosher salt
  • 1/2 cup creme fraiche
  • 1/4 cup chopped fresh cilantro
  • 3 ripe avocados, peeled, pitted and diced
  • Juice of 2 limes
  • 1 serrano chile, grilled, unpeeled and thinly sliced
  • 1/2 small red onion, finely diced
  • Few dashes hot sauce, such as Tabasco
  • Salt and freshly ground pepper
Preheat the grill to medium direct heat.
Pull the outer husks down the corn to the base. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with the salt for 1 hour.
Remove the corn from the water and shake off any excess water. Place the corn on the grill, close the cover and grill until the kernels are tender, 15 to 20 minutes, turning every 5 minutes. Let cool slightly. Remove the kernels from the ears.
Put the corn kernels, creme fraiche, cilantro, avocados, lime juice, chiles, onions and hot sauce in a medium bowl and toss gently, breaking up the avocado a bit. Season with salt and pepper.

*BBQ Brisket Rueben Sandwich*

Ingredients

  • Tangy Russian-style Dressing
  • 1/2 cup sour cream
  • 2 tablespoons prepared dill pickle relish
  • 2 tablespoons ketchup
  • 2 tablespoons chopped fresh chives
  • Salt and freshly ground black pepper
  • BBQ Brisket Sauce
  • 1 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons cider vinegar
  • 3 tablespoons dark brown sugar
  • 2 fresh bay leaves
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon smoked sweet paprika, 1/3 palmful
  • A couple pinches ground cloves or allspice
  • Lots coarse black pepper
  • 1 1/2 pounds thinly sliced cooked beef brisket
  • Sandwich Fixins
  • 1 (16-ounce) package prepared sauerkraut, rinsed and drained
  • 8 slices good quality marble rye bread or 4 "wick" rolls (caraway and salt seeded buns)
  • Softened butter, if using bread rather than rolls
  • 8 slices Swiss cheese (recommended: Emmentaller)
  • 4 big deli pickles, for serving
  • Radishes, halved and salted, for serving

Directions

For the Russian-style dressing: In bowl, mix dressing of sour cream, relish, ketchup, chives, salt, and pepper.
Cook's Note: Store in a container and chill for a tangy Russian dressing for Reubens later in the week.
For the BBQ Brisket Sauce: Combine the ketchup Worcestershire sauce, vinegar, brown sugar, bay leaves, garlic, paprika, ground cloves, and black pepper in a small pot and reduce over low heat, 30 minutes. Cool and store for make-ahead meal with cooked, sliced brisket.
Cook's Note: The night you want to make sandwiches, reheat the brisket in the homemade barbecue sauce in a covered skillet, add a splash of stock or water to get things going if the sauce is too tight, then uncover and keep warm over low heat.
Warm the sauerkraut in a small pan.
Heat a sandwich press or a large griddle pan over medium heat.
Place a slice of Swiss cheese, folded to fit the bread, on 4 slices of bread, lightly buttered on one side and the buttered side facing out. Divide the meat among the sandwiches. Top the meat with some sauerkraut and another slice of cheese. Slather some dressing on the remaining sliced bread, lightly butter the side facing out.
Press the sammies on a sandwich press until the cheese melts or griddle the sandwiches until deeply golden on each side. Serve the sandwiches with halved deli pickles and salted radishes.

*Grilled Lamb Sandwich*

Ingredients

  • 1/2 tablespoon capers
  • 1 teaspoon fresh oregano leaves
  • 2 cups plain unsweetened yogurt
  • 2 tablespoons extra-virgin olive oil, plus more for grilling
  • 1/2 teaspoon lemon zest
  • Salt and freshly cracked black pepper
  • One 3 to 4-pound leg of lamb, butterflied
  • 1 sourdough baguette (use 2 if serving 8)
  • Harissa Mayo, for serving, recipe follows
  • Quick Pickled Sweet Cucumbers, for serving, recipe follows

Directions

Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
Preheat the grill to medium-high heat.
When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.

Harissa Mayo:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons store-bought harissa paste
  • 1/2 teaspoon red wine vinegar
  • 1/4 teaspoon ground cumin
  • Salt and freshly cracked black pepper
Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.

Quick Pickled Sweet Cucumbers:

  • 1 hothouse cucumber, finely sliced
  • 1/2 Fresno chile, halved lengthwise, seeded if desired and finely sliced
  • 3/4 cup sugar
  • 1 teaspoon kosher salt
Add the cucumber slices and chile slices to a medium bowl and toss to combine.
In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

*Smoked Salmon Tea Sandwich*

Ingredients

Herb butter:

  • 1/2 pound unsalted butter, room temperature
  • 1/4 teaspoon minced garlic
  • 1 tablespoon minced scallions (white and green parts)
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Sandwiches:

  • 1 loaf dense 7-grain or health bread, unsliced
  • 8 slices smoked salmon

Directions

For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

*Mini Open-Faced Steak Sandwich*

Ingredients

Directions

Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
Steak:
  • 1 boneless rib-eye, about 16 ounces
  • Salt
  • Freshly ground black pepper
Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
Parsley Oil:
Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

*Herbed Goat Cheese Sandwich*

Ingredients

For the Spread:

  • 8 ounces low-fat cream cheese, room temperature
  • 10 1/2 ounces mild goat cheese, such as Montrachet, at room temperature
  • 1 1/2 teaspoons minced garlic (2 cloves)
  • 1/2 teaspoon minced fresh thyme leaves
  • 3 tablespoons minced fresh parsley
  • 5 to 6 tablespoons low-fat milk
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the Sandwiches:

  • 1 loaf dense 7-grain bread, thinly sliced
  • 1 hothouse cucumber, unpeeled

Directions

To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.

*Mini Italian Club Sandwich*

Ingredients

  • 3 large eggs
  • 2 tablespoons whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon (about) unsalted butter
  • 10 slices bacon
  • 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
  • 1 cup purchased pesto
  • 8 ounces thinly sliced turkey
  • 4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

*Meatball Sandwich*


Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 egg
  • 1/2 small onion, chopped
  • 1 teaspoon dried parsley
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Parmesan Parsley Biscuits, recipe follows
  • Spaghetti Sauce, recipe follows
  • Provolone cheese, thinly sliced

Directions

Preheat oven to 375 degrees F.
In a large bowl, combine the beef, pork, veal, egg, onion, parsley, garlic, oregano, salt, and pepper and mix until well combined. Scoop the mixture into mini muffin tins. Bake until browned, about 15 to 20 minutes. Serve on split biscuits with sauce and cheese.

Parmesan Parsley Biscuits:
3 cups all-purpose flour
1 cup grated Parmesan
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 stick chilled unsalted butter, cut into cubes
1/4 cup chopped fresh parsley or chives
1 cup whole milk, chilled
Preheat oven to 400 degrees F.
In a large bowl, combine flour, 1/2 cup Parmesan, sugar, baking powder, salt, and pepper. Whisk until well blended. Add butter and combine with fingertips until a coarse meal forms. Mix in parsley. Gradually add milk, tossing with a fork until moist clumps form. Add extra milk if mixture is dry. Put dough on a floured work surface, folding 8 to 10 times until it becomes firm. Let rest for 10 minutes under a damp towel. Roll out on lightly floured work surface. Using a 2-inch-diameter biscuit ring, cut out biscuits and put on a parchment lined baking sheet. Sprinkle with remaining 1/2 cup cheese and bake until biscuits are puffed and golden, about 15 minutes.

Spaghetti Sauce:
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 (14-ounce) cans diced tomatoes
20 fresh basil leaves, chopped
In a medium pan over high heat, saute onion and garlic in olive oil until softened, about 3 minutes. Add tomatoes and allow to simmer until slightly reduced and thickened, about 25 minutes. Stir in fresh basil just before serving.

*Chicken Cordon Bleu Sandwich*

Ingredients

  • 4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 4 slices Black Forest ham
  • 8 slices smoked mozzarella
  • 1 baguette
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons dijon mustard
  • 1 bunch watercress or arugula, tough stems removed

Directions

Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.
Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.
Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

*French Dip Sandwich*

Ingredients

For the Onion Spread:

  • 3 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • Kosher salt
  • 6 medium shallots, thinly sliced
  • 2 bunches scallions, chopped (white and greens parts separated)
  • 1 1/2 cups sour cream
  • 1 cup mayonnaise
  • 2 teaspoons white wine vinegar
  • 2 teaspoons Worcestershire sauce

For the Sandwiches:

Directions

Make the onion spread: Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool.
Chop the onion mixture and transfer to a bowl. Add the sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day.
Make the beef for the sandwiches: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight.
Preheat the oven to 425 degrees F. Bring the beef to room temperature. Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion and parsley to the pan. Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve.
Meanwhile, make the jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth and bring to a boil, whisking. Remove the pan from the heat and stir in the sherry.
Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve the remaining jus in small bowls for dipping.







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