Category Archives: Sandwiches

Lamb Burgers

Posted on by October 28, 2014

It’s Summer, and that means lots of outdoor cooking and probably too many burgers. A little variation, like this Lamb Burgers instead of a hamburger makes even a very simple meal feel a little bit special and intriguing. I also switch out the conventional bun and serve it on some really good bread. It’s amazing what good crusty bread rather than a processed hamburger bun can do to complete the feeling of everyday elegance. The cool yogurt cucumber sauce and some Summer tomatoes enhance the Mediterranean flavors of the Lamb Burgers. Serve it with a lightly chilled pinot noir and you’ve got all you need. Serves 4 1 pound ground lamb 1 cup diced red onion 2 cloves minced garlic 1 teaspoon celery salt ½ teaspoon black pepper 1 teaspoon oregano 1 teaspoon hot paprika 1 teaspoon sumac if you can find it or lemon zest if you can’t 2 teaspoons ground cumin 1 teaspoon dried parsley flakes 2- 4 ounces of feta cheese 4 inches cucumber ½ cup yogurt 1 stem mint leaves salt to taste lettuce tomato bread or bun Dice the onions. Sauté the onions in 1 teaspoon olive oil until they’re becoming translucent. Add the minced … Continue reading →

Assemblage Cooking: Leftover Summerado Salad Sandwiches

Posted on by April 9, 2014

It doesn’t get much easier than this assemblage meal. Marc and I both love leftovers, which force you to get creative in a hurry and allow you to have a really great meal at a moments notice. 1 pound frozen or fresh shrimp (this is enough for 4-6 sandwiches) 1 lime 2 tablespoons butter salt and pepper 4 rolls, wraps, or naan leftover Summerado salad Heat a frying pan to medium and brown the butter. When it’s beginning to separate and look nice and golden, add the lime zest. Cook for a minute or two. Add the shrimp. Cook until just cooked through and tender- a minute or two for fresh, 5-7 for frozen typically. Add salt and pepper to taste and spritz the juice over the shrimp. Toast your bread. Spoon some of the salad into the sandwich. Top with shrimp. Enjoy! … Continue reading →

Lobster Rolls on French Baguettes

Posted on by October 29, 2015

Lobster Rolls on French Baguettes are admittedly a bit of a project. In fact, breaking it into two parts on two days makes it a lot more fun, as neither day is that much work. This is particularly true if you’re making thevcomplete Happy 4th of July Picnic Menu. Another this that makes Lobster Rolls on French Baguettes a bit of a special occasion only experience is the expense. But, if you use the lobster shells to make stock, then you can sort of justify the cost and enjoy some awesome risotto or paella with the leftovers. I like to make my Lobster Rolls on French Baguettes with a tiny amount of mayo, razor thin celery slices and a little lemon zest, and that’s about it. I really want the lobster to shine through and not be hidden behind the dressing. That said, you should feel free to adjust as needed to make the Lobster Rolls on French Baguettes to your liking. Different strokes for different folks and all. The hint of lemon goes nicely with my Lemon Verbena Smash, and the creaminess of the lobster meat is reinforced by the sheep’s milk cheese in the Farro Salad and the … Continue reading →

Pretzel Sandwiches

Posted on by January 20, 2015

Upon moving to Philly, Marc and I learned that Philly is well known for pretzels. While the fame of the cheesesteak seems to overshadow the pretzel, for us, this is a great sadness. While I don’t care much for cheesesteaks at all (blasphemy, I know) I really love a great pretzel sandwich. We first had one at TenStone pub. And then we discovered that you could buy pretzel baguettes at Whole Foods and we started making our own Pretzel Sandwiches at home once and awhile. We found the perfect mustard and chose a favorite beer. And then Whole Foods stopped carrying them. It was really sad. Finally, after a weekend of cooking with my friends Susan and Katie I was exposed to homemade pretzels via smittenkitchen. I went back to the Martha Stewart source recipe and re-sized it to make big pretzel rolls and voila! Marc and I were back in business. Of course I’ll share my favorite mustard and beer with you, but you should experiment yourself too every time you have delicious Pretzel Sandwiches. … Continue reading →

Watermelon Radish Tea Sandwiches with Mint Butter

Posted on by April 27, 2015

Watermelon Radish Tea Sandwiches with Mint Butter are perfect for afternoon tea with the ladies or an afternoon cocktail party leading up to the races. They definitely make my list for must have dishes at a Derby Party. Not only are tea sandwiches a Derby tradition, but these Watermelon Radish Tea Sandwiches with Mint Butter are both extra gorgeous and extra delicious. I love the color and texture the watermelon radishes provide- they’re so beautiful and it’s just about this time of year that it starts getting easy to find them at farmer’s markets and specialty produce stands. Using Mint Butter as the spread on the bread makes them decadent, delicious, and bright in flavor as well as a nice complement to all the Mint Juleps you’ll be downing to slake your thirst and calm your gambling frayed nerves. Using the cocktail rye bread that’s already tiny (each slice is about 2 inches square) and pre-sliced makes this easy as (Definitely Not Derby) Pie. Serve these Watermelon Radish Tea Sandwiches with Mint Butter with the Cucumber Tea Sandwiches for a beautiful display and a nice contrast in flavor and you have place your own personal bet on which will disappear first. … Continue reading →

Cucumber Tea Sandwiches with Spinach Basil Mascarpone

Posted on by April 27, 2015

Cucumber Tea Sandwiches with Spinach Basil Mascarpone are sliced, stacked and ready to be enjoyed, because one type of tea sandwich just isn’t enough for my Kentucky Derby Party! These Cucumber Tea Sandwiches with Spinach Basil Mascarpone are cool and refreshing and a nice contrast to the slightly spicy Radish and Mint Butter Tea Sandwich. The cocktail rye bread makes them easy to prepare, and they turn out the perfect size without you having to remove their crusts. Removing the crust for tea sandwiches that always makes me feel guilty, probably a good thing, it is wasteful after all, but it does make for perfect little sandwiches that feel really special and rather dainty all at the same time. Make sure you taste one assembled before you make the whole batch, you may like to adjust the salt level or add a bit more basil, etc. to make these Cucumber Tea Sandwiches with Spinach Basil Mascarpone perfect for you. I like to stack them tall in squares on smaller plates and replenish them often. Again, there’s something about the small plates piled high with Cucumber Tea Sandwiches with Spinach Basil Mascarpone that makes the feel indulgent and elegant. … Continue reading →

Grilled Vegetable Naan Sandwiches

Posted on by September 22, 2014

This is one of my go-to Summer weeknight meals. It’s really delicious and nutritious and I can grill a big mess of veggies on a Sunday and have them all week long. The yogurt sauce really ties this dish together. And if you’re in a meat sort or mood, some grilled shrimp or chicken on this sandwich is a great addition. I usually marinate them in tandoori paste if I’m going that route. Depending on how many veggies you eat on the side, there’s enough for 4 – 8 servings. 4- 8 frozen naan; defrosted 4 small to medium zucchini, yellow and green; sliced ¼ inch thick 1 medium eggplant; sliced ¼ inch thick ramps or scallions; roots removed tomatoes; quartered ¼ cup olive oil 2 tablespoons white balsamic vinegar (or red, white wine, champagne) zest of one lemon 1 teaspoon garlic paste salt and pepper ½ cup thick yogurt ½ teaspoon salt ¼ teaspoon cayenne ½ teaspoon curry powder Marinate the vegetables in the olive oil, vinegar, zest, garlic and salt and pepper. I quickly dip the eggplant first and then toss everything else in while I grill the eggplant. The eggplant wants to suck up all the oil, … Continue reading →

Brioche

Posted on by January 18, 2015

Making bread is always an adventure. And this recipe has tripped me up in the past. It’s a good reminder to read all recipes carefully well in advance of cooking them. First of all, I didn’t bother to read the recipe more than a day ahead. This is a major error when baking. Some recipes require long rise times, and this is one of them. This recipe is best started a full day ahead of time! It’s important to read the texture descriptions associated with each step carefully, as that is how you will notice if a baking recipe isn’t working quite right if you are an inexperienced baker. The good news is, this is a forgiving recipe probably because with all the eggs and butter, it’s going to be delicious no matter what. Also, I’ve bolded all the rising times so that you won’t make the mistakes I did. Don’t be intimidated by the amount of time required by the rolls. Most of that time, they’re hanging out and you’re doing other things- like sleeping. Just make sure that you make enough rolls so that there’s some brioche leftover for breakfast tomorrow. Top with a poached egg or some … Continue reading →

Fig, Goat Gouda, Prosciutto Sandwich

Posted on by January 13, 2015

I’m not sure whether she or I coined the term, but my sister-in-law, Liza, is an infamous assemblage cook. While I don’t always (or even often) practice assemblage cooking, it’s an important weapon in any culinary arsenal. Assemblage cooking, or assembling as Liza calls it, is the category of cooking devoted to keeping a variety of ingredients in your pantry and refrigerator that can be called upon to put together something in the semi-decent to supremely awesome area of last minute food needs. I will try to only expose you to the supremely awesome area; I’m sure you’re already perfectly sufficient at the semi-decent. You know what I mean: canned pineapple and cottage cheese, old ritz crackers and unknown cheese from the drawer, canned tomato sauce and boxed pasta. There’s nothing wrong with these quick weeknight meals but with a little planning, assemblage cooking can be so much more. Such as this delicious Fig, Goat Gouda, Prosciutto Sandwich worthy of a good bottle of wine, but so fast and easy you can have it ready in under 10 minutes. For those nights when you circle the block from 8 until 8:45 looking for a parking spot, try this Fig, Goat Gouda, … Continue reading →