Archives for posts with tag: Sandwich

I’m an odd one who likes to have a sandwich for breakfast.  I’ll pass up eggs, cereal, french toast, pancakes, waffles for a sandwich.  Though I like all of those things, I prefer this sandwich.  When I visit my parents, I’m always sure to get some jalapeño chicken sausage and make a sandwich out of it for breakfast.  Unfortunately, I can’t find any pork-free chicken sausage here, though I’m sure they exist, so I opt for this vegetarian version.

With or without chicken sausage I am a lover of cheese, bread with almost any other combination.  I like to add basil, chives, and/or cilantro as well.  My sister and I came up with this (genius ;)) combination for breakfast.  We’re big on sandwiches and are known to turn meals into a sandwich.  All you really need is bread.

Spicy chilies and flavors are also a favorite of mine.  Hence, the radishes and jalapeños .  I think everything melds so nicely here: spicy, creamy, and fresh.  The textures all work, too.  Not too shabby if I say so myself.  I have created the perfect form of food in a sandwich.  Yes, I’m being totally sarcastic and I’m sure someone reading this will turn their nose up at this and think, “what is she going on about???”  Regardless, this is my favorite breakfast, lunch, and/or dinner for when I’m not in the mood for something that takes effort to make and after eating this sandwich I’m truly satisfied.

My Favorite Sandwich

There are absolutely no directions on how to make this sandwich.  I’ll give you some rough ideas and you go ahead and make your perfect sandwich.

Ingredients

nice hearty bread (I used honey, nut, flax)

radishes

avocados

good quality tomatoes, like heirloom

cucumbers

jalapeño peppers (fresh or pickled)

cheese of your choice (I used a semi-soft sheep’s milk cheese.)

lime juice

herbs: basil, chives, cilantro, dried herbs de Provence

sea salt

extra-virgin olive oil

Method

Toast bread drizzle on olive oil and dress with toppings of your choice.  I make them open-faced.   Easy!

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There are just some foods you always use.  If I am eating a sandwich, 9 times out of 10 it has arugula in it.  I do not usually buy steaks, but this day I was feeling it.  I mean I love red meat, juicy, tender, and flavorful, but I am not that confident cooking it at home.  Therefore, it is usually reserved for restaurants.  This should change.  After making this steak sandwich I realized it is not hard at all.  Yes, this should be reserved for an occasional splurge, but I had to share it for the times you are feeling carnivorous.  (Sorry, vegetarians and vegans).  Yes, you can substitute chicken or eggplant, or tofu, but in this case I choose not to!  Yes, that was a little mean.  I promise, I am not mean.  All in good fun!

I used strip loin steak, which served its purpose well here.  I smothered it with a chipotle, feta, herb, and roasted garlic dip.  I realized this is a signature move of mine: making a dip full of herbs in my mini food processor.  I swear, it is so easy and so yum!  Plus, the combinations are endless.  I must say, I love making dips.  I am a mad woman with my food processor.  Honestly, I do not know what i would do without it.

I should stop gushing about my food processor, you might get the wrong idea.  This post is supposed to be about my steak sandwich!  I caramelized onions (another “habit” of mine) with yellow peppers, jalapenos, and mushrooms.  This steak sandwich does have a few identity issues.  Does it want to be Southwest, Philly, Mediterranean style?  Does it really matter?  I do not think so.  All the combinations taste good together and that is what is important to me.

Also, be warned, this sandwich is messy!  I love to eat messy.  It is more fun.  There is a time and place is be civilized and dainty, but not when it comes to a steak sandwich.  I will leave the proper decorum to the finger sandwich and scone crowd.

New York Strip and Caramelized Onion, Mushrooms, Peppers and a Chipotle Feta Dip Sandwiches (what a mouthful!)

makes 3 Sandwiches

Ingredients

extra virgin olive oil

1 pound Strip Loin Steak

kosher salt

freshly ground black pepper

1/2 a red onion, sliced thinly

3 sprigs of thyme

handful of cilantro leaves

1/2 a bell pepper, sliced (any color you prefer)

1 jalapenos pepper, seeded and julienned

10 mushroom caps, kept whole (any variety you like)

fresh baby arugula leaves

1 avocado, sliced

1 multigrain baguette

For the dip

1/2 cup reduced-fat sour cream

2 tablespoons lite mayo

1-2 chipotle peppers (1 for medium spicy, 2 for extra hot)

10 sprigs of chives, roughly chopped

1/2 cup parsley, roughly chopped

1/2 cup cilantro, roughly chopped

5 cloves of roasted garlic (Take the cloves of garlic, add salt, pepper olive oil, wrap them in foil and bake at 350 degrees for 30-45 minutes, or until they are soft and spreadable like butter)

1/4 cup feta cheese

juice of half a lime

dash of extra virgin olive oil

1 teaspoon honey

kosher salt, to taste

freshly ground black pepper, to taste

Method

Preheat the oven to 400 degrees.  Heat an oven safe pan on medium heat.  Add a little olive oil to the pan.  Season the steak generously with salt and black pepper.  Sear  the steak for about 2 minutes per side.  Transfer the pan to the oven for 8 minutes for medium-rare.  Remove from the oven and allow to rest for 10-15 minutes.  After resting slice on a bias against the grain.

In a pan on medium-low heat sauté the onions with the thyme for about 10 minutes until they begin to caramelize.  Add in the mushrooms and cook for 5 more minutes.  Season with salt and pepper.  Add in the bell peppers and some cilantro and allow the peppers to soften, about 2-3 minutes.  Set aside.

For the dip, in a mini food processor add all the ingredients and pulse until combined.

To assemble the sandwiches, spread the dip on the baguette, lay the steak, avocado, caramelized onions, peppers, mushrooms, top off with the baby arugula and dig in!

Bread and a combination of cheese, meat, vegetables, and spreads is absolute bliss to me.  This sandwich is so quick, I think everything was done in 15 minutes from start to finish.  My husband is having exams these days so he’s home for dinner then back to the library.  I’m on a deadline!  Sandwiches fit in perfectly with these “deadlines.”  No, he’s not at all a tyrant who will scream if dinner is not on the table, but I would just like him to maximize his study time.

I coated the shrimp in cornstarch, chili flakes, and salt and lightly pan fried them so that they would slightly resemble the shrimp in po’ boys.  MMMMmmmmMMMMmmm po’ boys, how I love thee.  I guess this is my ultra quick version of a po’ boy minus the remoulade and the french bread.  But, hey I had some sort of inspiration to lead me to this sandwich.

If you recall I used harissa in a salad. I wanted to spruce up the regular mayo but didn’t have the time to chop up herbs and the like, so a squeeze of harissa into the mayo created a really nice spicy mayo that I would make again the same exact way even if I had the time to chop herbs.  My favorite sandwich combination is arugula, tomatoes, avocado, and red onion.  I forgot the red onion in this one, though I have no idea how I did. 🙂  This turned out to be a triple decker club, hope you enjoy it!

This recipe is one of those recipes that you wonder why I would even post it because it’s so easy.  I feel like that when I watch some cooking shows and they teach you something anyone can do without thinking.  But this was really yum, so I wanted to share it with you. 🙂

Shrimp, Avocado, Tomato, Arugula, Harissa Mayo Club

Makes 2 sandwiches

Ingredients

1 pound peeled and deveined shrimp, tails removed

2 1/2 tablespoons corn starch

1/2 teaspoon red chilli flakes

1/2 teaspoon salt

handful of arugula

half an avocado, sliced

1 tomato, sliced

3 tablespoons of mayo mixed with 1 teaspoon of harissa paste

6 slices multigrain bread, or any bread of your choice (if you don’t want to add an extra slice of bread just use 2 slices)

2 tablespoons olive oil

Method:

Toss the shrimp with cornstarch, chili flakes, and salt.  Pan fry in oil about 3 minutes per side or until cooked.  Toast the bread and spread the harissa mayo on the bread (both sides or one side).  Add the shrimp and arugula to one layer and then tomato and arugula on the next layer of the triple-decker.  Cut across diagonally and serve.