Tag Archives: sandwich

Curried Egg Salad with Pickled Beets

Food Network Magazine
Yield: 4 servings

Ingredients

10 large eggs
1 tablespoon curry powder
1/3 cup mayonnaise
1 tablespoon yellow mustard
Kosher salt and freshly ground pepper
2 small celery stalks, chopped (about 1/2 cup), plus celery leaves for topping
2 tablespoons chopped fresh chives, plus more for topping
4 slices pumpernickel bread, toasted and halved
8 Boston or butter lettuce leaves
1/2 cup thinly sliced radishes
1 1/2 cups alfalfa sprouts
1 16-ounce jar pickled beets, drained and chopped

Directions

Put the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Fill a large bowl with ice water. Drain the eggs and transfer to the ice water; let cool 5 minutes. Peel and chop the eggs and transfer to another large bowl.

Meanwhile, toast the curry powder in a small dry skillet over low heat, stirring often, about 1 minute. Let cool. Sprinkle over the eggs and add the mayonnaise, mustard, 1/2 teaspoon salt and a few grinds of pepper. Gently stir to combine. Stir in the chopped celery and chives.

Top the bread with the lettuce leaves, then the egg salad, radishes and sprouts; sprinkle with the celery leaves and more chives. Serve with the beets.
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Fried Chicken Sandwiches with Waffle Fries

Food Network Magazine
Yield: 4 servings

Ingredients

1/3 cup buttermilk
1 tablespoon habanero hot sauce
Kosher salt and freshly ground pepper
1/3 cup mayonnaise
4 skinless, boneless chicken thighs (about 1 1/4 pounds total)
1 22-ounce bag frozen waffle fries
1 cup cake flour (see Cook’s Note for substitute)
Vegetable oil, for frying
4 potato rolls, split
Iceberg lettuce and dill pickle slices, for topping

Directions

Whisk the buttermilk, hot sauce, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Transfer 3 tablespoons of the buttermilk mixture to a small bowl and whisk in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining buttermilk mixture; toss to coat and set aside.

Bake the waffle fries as the label directs. Meanwhile, combine the cake flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Heat 1/2 inch vegetable oil in a large Dutch oven or pot over medium-high heat. Dredge the chicken in the flour mixture and shake off the excess. Fry until golden and cooked through, 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain.

Season the waffle fries with pepper. Divide the buttermilk mayonnaise among the roll bottoms. Top with lettuce, the chicken, pickles and the roll tops; serve with the waffle fries.

Cook’s Note: If you don’t have any cake flour on hand, you can combine 3/4 cup plus 2 tablespoons all-purpose flour with 2 tablespoons cornstarch, then sift a few times.
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Hawaiian Roll Sliders

by Laura Rege
Hawaiian rolls are a guilty pleasure of ours: buttery and so addictive. These pull-apart sliders, layered with ham, Swiss, and caramelized onions, are a MUST at any party.
Yield: 1 dozen

Ingredients

For Caramelized Onions

2 tbsp. extra-virgin olive oil
1 large onion, halved and thinly sliced
Kosher salt

For Poppy-butter Topping

4 tbsp. melted butter
1 tbsp. poppy seeds
2 cloves garlic, minced
1/2 tsp. Worcestershire sauce

For Sliders

12 mini Hawaiian rolls
1/4 c. mayonnaise
1/4 c. honey mustard
2 lb. deli sliced ham
1 lb. sliced Swiss cheese

Directions

Make caramelized onions: In a large skillet over medium, heat oil. Add onions and season with salt. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Let cool slightly.

Preheat oven to 350°. Make poppy butter topping: In a medium bowl, combine butter, poppy seeds, garlic, and Worcestershire.

Make sliders: Split slider buns in half horizontally and place bottom halves on baking sheet. Spread mayo in an even layer on bottom layer of slider buns, then top with half the ham. Top with Swiss, then remaining ham. Spread ham with honey mustard and onions and close sandwiches. Brush poppyseed dressing on tops of buns until all buns are coated.

Bake until cheese is melty and buns are golden, 10 to 12 minutes.
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Avocado Bacon Breakfast Burger


1 serving

Ingredients

For the Tomato Jam:

2 pounds cored tomatoes (chopped)
1/2 cup sugar
1/2 lemon (juiced)
1 tablespoon fresh ginger (finely chopped)
1 pinch ground cumin
1 pinch ground cinnamon
1/4 tsp curry powder
1 teaspoon salt

For the Sausage-Infused Burger Patty:

1/4 pound grass-fed beef
2 tablespoons spicy sausage
Cooking spray
Salt (to taste)
Ground black pepper (to taste)

For the Breakfast Burger:

2 tablespoons tomato jam
1 sausage burger patty
2 tablespoons shredded gouda
1 everything bagel (toasted)
3 to 4 slices bacon (cooked with grease saved)
1 egg (cooked sunny side up)
1/4 avocado (sliced thin)
1 tablespoon tomato jam

Steps

Note: while there are multiple steps to this recipe, this breakfast burger is broken down into workable categories to help you better plan for preparation and cooking.

For the Tomato Jam

Add the tomatoes, sugar, lemon juice, ginger, cumin, cinnamon, curry powder, and salt to a stainless steel pot and turn the heat to medium-high.

Once the mixture begins to boil, reduce the heat to medium-low and continue to simmer, stirring often, until the mixture reduces and thickens into a jam-like consistency; about 1 hour.

While this is reducing, make the sausage-infused patties.

For the Sausage-Infused Burger Patty

Meanwhile, add your beef and sausage in a bowl and gently mix together, being sure not to overwork the meat and form into a patty shape and season with salt and pepper.

Set aside and heat up your grill or cast iron to medium-high heat.

Spray the surface of whatever you’re using to cook the patty and add the meat, allowing it to cook for a few minutes on each side until it’s cooked all the way through.

Turn the heat off and add the gouda on top.

Then prep the remaining ingredients for assembling the burger.

For the Breakfast Burger

Gather the ingredients.

Toast the everything bagel until crispy on the outside and smear both sides with the homemade tomato jam.

Add the cooked cheeseburger sausage patty, then top with egg, bacon, and avocado.

– MacKenzie Smith
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Cheesy Vegetable Melts

Ingredients

1/4 cup mayonnaise
3 tablespoons whole-grain mustard
2 tablespoons olive oil
1/2 small onion, diced
8 ounces asparagus, ends trimmed and cut into 2-inch pieces
8 ounces fresh mushrooms, stems removed and thinly sliced
1 medium red bell pepper, cored, seeded, and cut into 1/2-inch-wide strips
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups shredded kale leaves (about 6 ounces)
1 clove garlic, minced
2 tablespoons unsalted butter, at room temperature
8 (1/2-inch-thick) slices sourdough bread (from a 9-inch round boule)
1 1/2 cups grated Gouda cheese

Instructions

Arrange a rack in the middle of the oven, place a baking sheet on the rack, and heat to 450F.

Stir together the mayonnaise and mustard in a small bowl; set aside.

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the asparagus, mushrooms, and bell pepper, season with the salt and pepper, and cook, stirring occasionally, until the vegetables start to become tender, about 5 minutes. Stir in the kale and garlic, and cook until the kale is wilted, 2 to 3 minutes. Remove the pan from the heat.

Spread the butter evenly on one side of each of the bread slices, then spread the Dijonaise on the other side.

Carefully remove the hot baking sheet from the oven. Place all the bread slices, butter-side down, on the baking sheet. Evenly distribute the sautéed vegetables over 4 of the slices, then evenly sprinkle the cheese over the vegetables. Four slices of the bread will be without toppings

Return the baking sheet to the oven and bake until the cheese is melted and bubbling, about 5 minutes.

Transfer the bread slices with the vegetables to a cutting board. Top with the remaining bread slices, Dijonaise-side down. Cut each sandwich in half and serve.

Recipe Notes:

Make ahead: The Dijonaise spread can be made 1 day in advance and stored in a covered container in the refrigerator. The vegetables can be sautéed up to 1 day in advance and stored in a covered container in the refrigerator. Bring to room temperature or reheat on the stovetop before assembling the melts.
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Summer Vegetables Sub Sandwich with Garlic Cream Cheese

Ingredients

4 ounces cream cheese, at room temperature
1 clove garlic, minced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf soft French bread (not baguette)
1 (12-ounce) jar whole pimento or roasted red peppers, well-drained
1 medium tomato, thinly sliced
1/2 medium English or hothouse cucumber, thinly sliced
1 (12-ounce) jar quartered and marinated artichokes hearts, well-drained
1 1/2 ounces baby spinach (2 cups)

Instructions

Mash the cream cheese, garlic, olive oil, salt, and pepper together in a small bowl (or the cream cheese container) with a fork until combined.

Slice the French loaf horizontally almost all the way through. Open the bread and spread the cream cheese mixture onto both cut sides. On the bottom half of the bread, layer the vegetables evenly in this order: pimentos or roasted red peppers, tomato, cucumber, artichoke hearts, and spinach.

Close the sandwich and cut into crosswise into 4 sandwiches. Tightly wrap each sandwich in plastic wrap. Let sit at room temperature for 30 minutes before serving.

Recipe Notes

Make ahead: The cream cheese mixture can be made up to 2 days in advance and refrigerated. The sandwiches can be assembled a few hours in advance, wrapped, and refrigerated until ready to serve. The edges of the bread can get soggy after several hours, so be sure to drain your pimentos and artichokes well.

Storage: Leftover sandwiches can be wrapped and stored in the refrigerator for up to 2 days.
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Grilled Chicken Sandwich with Caesar-ish Dressing


Makes 4
Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

Ingredients

1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 garlic cloves, finely grated
2 Tbsp. plus 2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper, plus more
1/3 cup plus 2 tsp. extra-virgin olive oil, plus more for grill
6 Tbsp. mayonnaise
1/4 cup chopped cornichons (about 9)
Kosher salt
4 large or 6 small skinless, boneless chicken thighs (about 1 1/2 lb. total)
4 brioche buns, split
1 medium fennel bulb, thinly sliced crosswise, fronds reserved
1 cup basil leaves
1/4 tsp. crushed red pepper flakes (optional)
1 small head Little Gem lettuce
1 medium tomato, sliced 1/4″ thick

Instructions

Whisk mustard, Worcestershire, garlic, 2 Tbsp. lemon juice, and 2 tsp. black pepper in a medium bowl. Whisking constantly, stream in 1/3 cup oil until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons (this will be the special sauce). Season mayo dressing with salt; set aside.

Season chicken thighs with salt and add to medium bowl with remaining marinade. Toss to coat. Let sit at room temperature, tossing occasionally, at least 30 minutes, or chill up to 4 hours.

Prepare a grill for medium-high heat. Lightly oil grate. Grill chicken, turning once halfway through, until well charred and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes. If you have 6 chicken thighs, cut 2 of them in half and use 1 1/2 thighs per sandwich.

Grill buns cut side down until lightly charred, about 30 seconds. Transfer to platter with chicken.

While chicken rests, coarsely chop fennel fronds. Toss fronds, sliced fennel, basil, red pepper flakes (if using), and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl; season with salt and black pepper.

Spread reserved mayonnaise dressing on cut sides of each bun. Arrange 1–2 lettuce leaves and sliced tomato on bottom halves. Top each with chicken, then arrange fennel salad over. Close sandwiches with top buns.

Recipe by Molly Baz
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Mozzacado Sandwich

Ingredients

4 thick slices sourdough bread
1 medium avocado
1 small ripe tomato
4 thick slices whole-milk mozzarella
6 to 8 fresh basil leaves
Flaky sea salt and freshly ground black pepper

Instructions

Lightly toast the bread. Meanwhile, smash the pitted avocado with a little salt and pepper. Spread a thick layer of smashed avocado on the warm bread. Layer the cheese with the basil and tomato over the avocado.

Make two sandwiches, slice, share with someone you love, and enjoy.
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Pulled Pork Sandwiches

Yield: 12 sandwiches

Ingredients

For the Pork:

6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving

For the Barbecue Sauce:

2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup

Directions

If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.

Rub the pork

Make the Neelys’ go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)

Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don’t oversoak, or the wood will snuff out the fire.

Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.

Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.

Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.

Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.

Shred the pork: Transfer the pork to a rimmed baking sheet (you’ll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.

Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever.
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Egg Salad

Ingredients

6 hard boiled eggs peeled and chopped
2 1/2 tablespoons plain greek yogurt
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons dill pickle juice
2 teaspoons sweet relish
1 teaspoon dijon mustard
3 tablespoons freshly snipped chives plus extra for topping
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon smoked paprika

To Serve

butter lettuce
pickled onions
grainy bread toasted
smoked sea salt for sprinkling

Instructions

As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too.

To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first. Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.

I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt.

I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches.
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