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Posts from the ‘Sandwiches’ Category

Jun 14

10 Comments

Asian Inspired Pork Burgers

These pork burgers are inspired by bahn mi, with similar flavors. I topped the burgers with a crisp cucumber, scallion and carrot slaw. The sauce is a little sweet and salty and is used both in the burgers and as a glaze. The slaw goes perfectly with the burger, it’s dressed with rice vinegar, sesame oil, lime zest and some sriracha to give it a kick.

  Makes 4-6 depending on size
The Slaw:
2 kirby cucumbers julienned
1 medium carrot julienned
2 scallion chopped the light and dark parts
The Dressing:
3 tbs rice wine vinegar
1 tbs sesame oil
zest of half a lime
1/2 tsp sugar
splash of sriracha or your favorite hot sauce
Place the prepared vegetables in a bowl, whisk all the ingredients together for the dressing and pour over the vegetables, toss to combine, cover and refrigerate until ready to use.
The sauce/glaze 
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
2 tablespoons mirin
2 tablespoons sesame oil
Whisk all ingredients together and set aside.
The Burgers:
1 lb ground pork
2 scallions chopped white and dark green parts
3 tbs of the sauce
Several turns of the pepper mill (you judge how much pepper you like)
soft buns ( I used brioche)
melted butter for the buns
Mix the pork, scallions, pepper and sauce together. I did not season with salt. the sauce added enough salt for my taste. Shape into patties and refrigerate for 30 minutes. Heat grill pan on stove top or fire up the barbie. Brush one side of the pattie  with the sauce and place on hot grill, brush the other side. Grill to desired doneness, I found it took about 3-4 minutes per side.
Brush the buns with the melted butter and grill, place pork burger on bun and top with the slaw. Enjoy!

May 3

14 Comments

Flank Steak On Texas Toast With Chimichurri

Flank Steak With Chimichurri Photo by Helen Conroy

This sandwich won last years Food52 flank steak recipe contest and will be published in the second cookbook in October of this year. I was thrilled to win the contest and have my recipe published. With Memorial Day right around the corner, warm weather approaching (or already here) grilling is one of my favorite ways to enjoy both meat and vegetables. For this recipe I made a chimichurri with both parsley and baby arugula and used it both as a marinade for the beef and as a condiment by mixing some of it in with mayonaise. I was given permission to post the beautiful top picture from Helen who made the steak for a Food52 Mozzarella potluck party in California. It really makes my day when my fellow cooks try and really like my recipes, it’s validation and I am pleased and honored.  You can see the gorgeous picture taken by James Ransom on Food52, my less than beautiful picture is posted below.

Serves 4

The chimichurri and flank steak:

1 1/2 to 2-pound flank steak

1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)

1/2 cup baby arugula (finely chopped by hand or food processor)

2 cloves garlic, minced (you can add to parsley and arugula in food processor)

1/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

1/2 cup + 2 tablespoons olive oil

2 tablespoons red wine vinegar

salt and pepper to taste

For chimichurri, place all ingredients except flank steak into a bowl, stir to combine. For the steak, cover both sides of the steak with some of the chimichurri, put in ziplock bag and refrigerate for one or two hours. Cover and refrigerate the rest of the chimichurri.

Searing the Steak and Making the Sandwich


1 brioche pullman loaf or if you prefer a white pullman loaf

1/4 cup  mayonaise

1 beefsteak or heirloom tomato, sliced

Soft butter for bread

salt before you sear and pepper after

2 tablespoons Chimichurri to mix with mayonnaise

Remove steak from refrigerator approximately 45 minutes before you are going to cook it. Scrape off some of the chimichurri, salt the steak and let rest. While steak is resting prepare the other ingredients: slice tomato, slice bread in 1-inch thick slices, mix the mayonnaise and chimichurri.

To sear the steak: First with a paper towel pat the steak to remove any excess moisture. In a very hot fry pan lay steak, let it sear without disturbing it. Cook approximately 3-4 minutes on each side for a medium rare steak. (You will have to judge exactly how long to sear based on the thickness of the steak.) Remove from pan, lay on cutting board, pepper the steak now, let rest 5-10 minutes.

While steak is resting, heat a fry pan (if you have one with ridges it will make nice grill marks on the bread). Spread butter on each side of bread, place in hot pan and grill, about a minute per side.

When steak has rested, slice thinly, cutting across the grain. To put your sandwich together, spread the chimichurri mayonnaise on each side of bread, lay meat on bread, then add the tomato, put the other slice of bread on top and enjoy.

Apr 13

11 Comments

Portable Pork Sandwich

Roast Pork, slaw and sauce

The Brooklyn Flea is not just a flea market it has some of the best street food in Brooklyn. Every time I go I run to this food stand, there are two guys there who always have a huge pork roast, its juicy and tender, fragrent with herbs and oh so delicious. They slice it off right in front of you, lay it on a crusty ciabatta roll and you are in pork heaven. My recipe is honoring them and their tasty pork sandwiches. I have made a few changes to how they serve their sandwich. Instead of ciabatta I am serving on warm flatbread and they don’t put any sauce I have made a recipe for a simple but very tasty sauce that you drizzle over the meat. I am also adding a simple slaw that is equally delicious on the sandwich.

The pork roast is marinated with garlic, rosemary and olive oil  for at least 2 hours preferably overnight, I blast it in a 450 degree oven then roast at 350 degrees for at least 4 hours or until the meat literally falls off the bone. I use a graniteware pan for this, if you don’t have one of those black and white speckled roasters you should get one. Whether it’s chicken, pork, lamb, beef or turkey your meat comes out tender and juicy and perfectly roasted and I have to add that it takes less time in these pans, the lid fits tightly and the meat actually browns in the pan without uncovering it.

Serves 8 or more

The Pork roast:

1 Pork Shoulder Roast approx 5- 8 pounds bone in

4-6 Large Cloves garlic a larger roast use more garlic

1 stem rosemary (should yield 2 generous tbs of chopped rosemary)

1/4 cup olive oil

salt and pepper

  1. Pre-heat oven to 450 degrees
  2. Peel and crush garlic, remove rosemary from stem and give a rough chop, smash with some salt in mortar. Add the olive oil and smash it all together.
  3. Place your pork shoulder in roasting pan preferably one with a lid ( I use those black and white speckled ones,made by graniteware) if you don’t have a roasting pan with a lid just cover tightly with aluminum foil)
  4. Massage the garlic,rosemary olive oil paste into the roast. Give it a good rub down you want it to really penetrate the roast.Salt and pepper your preference how much. Refrigerate. (RECOMMENDATION:Its best to marinade 2 hours even better overnight so the pork really takes on the flavors). An hour before roasting take out of refrigerator and bring to room temperature. Cover with lid or aluminum foil and place in the oven at 450 for 20 minutes. Then reduce the heat to 350 and bake for at least 4 hours. You want that roast to be so tender it literally falls apart when you place the fork in.

The sauce

2 cloves garlic

1/2 cup olive oil

1 cup Chopped flat leaf parsley

1 pinch crushed hot pepper flakes

1 lemon juiced

salt and pepper to taste

The Slaw

1/2 Large head green cabbage (Or 1 whole small head of cabbage)

8 radishes

1/4 cup white wine vinegar

2 teaspoons sugar

1 teaspoon dijon mustard

2 tablespoons olive oil

1/2 teaspoon celery seed

1/2 teaspoon salt

A few turns of the pepper mill (3-4)

Flat Bread

  1. Mince the garlic finely, fine chop the parsley, add the hot pepper flakes and salt and pepper and add all to a mixing bowl, whisk to combine. Cover and let stand so the flavors will incorporate. NOTE: You can use food processor for the parsley and garlic 2 pulses.
  2. When the pork roast is done let sit for 30-60 minutes. Warm your flat bread. I use my tongs and heat directly on my gas burner flipping it so that each side is heated. Pull some of that delicious pork (you can dip the pork in the pan juices and place in the warm flat bread and drizzle with the sauce. Either fold or wrap your sandwich and enjoy
  3. The radish and cabbage slaw: For a large cabbage Cut in half then in quarters and slice into strips and for a small cabbage cut in half (use both halves) then slice into strips place into a bowl, julienne the radishes add to bowl. Toss to combine. For the dressing in a mixing bowl add the vinegar,olive oil, sugar and celery seed and salt and pepper whisk to combine and pour over your cabbage and radishes. Put a nice handful on top of the pork sandwich. Making in advance and letting the slaw sit in the refrigerator is best all the flavors will meld together.

Apr 9

8 Comments

Re-purposing Leftovers- Spicy Merguez Hand Pies

Spicy Merguez Hand Pies

I hate wasting or throwing away food, I freeze when its feasible, and try to come up with creative ways to use scraps and leftovers to create something new. I made a pie yesterday, the double crust lemon pie posted here and the other day I made a spicy merguez filling for a food52 contest to go with semolina pancakes. So I thought I would roll out the pie dough, cut into circles and fill with the merguez filling. The result is delicious and a wonderful lunch with a crisp salad, and you would never know its leftovers. This is not meatless (Meatless Monday) but using food rather than wasting it should apply any day of the week. These would be great filled with vegetables or cheese or both also. Here is the link to Semolina Pancakes With Spicy Merguez Filling. So if you have leftover dough from your pie, don’t throw it away, re-invent it.

Rolled out left over pie dough cut into circles, I was able to make 5 good size pies, I added a heaping tablespoon of filling closed into half moon shape, crimped edges with fork and baked at 375 degrees until golden brown. I served with a salad with yogurt, lemon and herb dressing.

Mar 15

5 Comments

Featured Recipe-Roasted Asparagus Sandwich With Pickled Onion,Bacon and Hard Cooked Egg Dressing

This amazing recipe is from Jenny aka gingerroot her cooks name on food52, she is a very talented cook, art educator, foodscaper and Mom to two gorgeous children and she is lucky enough to live in Hawaii, her recipes are stunning, expertly seasoned, paired and prepared. This sandwich is so delicious, I made it for the first time on Sunday and each ingredient fits with the other like a glove. I used flat bread rather than a baguette, no matter what kind of bread you use the ingredients speak for themselves. I think this would be an excellent sandwich to pack for lunch. Jenny will have several recipes published in the food52 cookbook coming out in October of this year, you might want to try her Late Night Coffee Brined Chicken, or her Roasted Carrot Harissa And Creme Fraiche Crostini, there are so many great recipes,  and like me you will want to make them all, you can view her 112 recipes on Food52. Don’t overlook her fabulous drinks either, my new winter staple is her Dirty Chai Toddy and I plan on trying it on ice this summer, its just that good!

Serves 1

1 6 inch baguette

4 asparagus spears, washed woody ends broken off

2 slices thick bacon

3-4 sprigs Italian parsley

olive oil for drizzling

sea salt

For the hard cooked egg spread

1 hard cooked egg (see note about cooking egg)2

2 tsp olive oil

1/2 tsp capers,drained, finely chopped

Squeeze of a small meyer lemon wedge (about 1 1/2 tsp)

freshly ground black pepper

For the pickled onions/leeks

1 cup negi onion or baby leeks, trimmed, thinly sliced

1/2 cup white wine vinegar

1/2 cup water

6 tablespoons sugar

1 tablespoon  kosher salt

1/2 teaspoon dill seed

1/2 teaspoon fennel seed

1/2 teaspoon celery seed

1/2 teaspoon whole black peppercorns

1 teaspoon whole white peppercorns

1 small hot dried chile, such as chile de Arbol, trimmed, seeds removed

PICKLE THE ONIONS AT LEAST 1 DAY AHEAD: Place thinly sliced negi or baby leeks in a heatproof container with a tight-fitting lid. Using a mortar and pestle, lightly crush seeds, peppercorns and chile. Combine vinegar, water, sugar and salt in a small saucepan. Add crushed spice mixture. Bring to a boil, cook for two minutes. Pour hot mixture over onions. Cover and refrigerate at least one day, up to two days. Note: This makes enough onions for at least two sandwiches.

WHEN READY TO ASSEMBLE SANDWICH: Preheat oven to 400 degrees. Line a small baking sheet with foil. Place asparagus on foil; drizzle with olive oil and season with a pinch of salt. Roast for 10 minutes, shaking pan once halfway. Asparagus are finished when they are fragrant, slightly wrinkled, but still juicy. Set pan aside to cool.

Meanwhile, toast baguette in a dry pan over medium low heat or in a toaster


Make hard-cooked dressing by slicing egg in half and removing yolk. Grate yolk into a small bowl. Finely chop cooked white and add to bowl. Add olive oil, chopped capers, lemon juice and mix thoroughly. Mixture should have an egg salad consistency. Add freshly ground pepper to taste.Place bacon in a cool, dry skillet and cook over medium heat until golden crisp and fat is rendered. Remove from pan and allow pieces to drain on a paper towel lined plate.

Lay toasted baguette halves on a plate. Spread hard cooked egg dressing on one half. Top with parsley sprigs, breaking to fit bread if necessary. On the other piece of baguette, break bacon slices to fit bread. Add a generous quarter cup of drained pickled onions. Top with roasted asparagus. Carefully put sandwich together, pressing down slightly. Cut in half and enjoy immediately.

Feb 4

Turkey Burger Parmigiano Slider

Turkey Parmigiano Sliders

This is my daughters recipe, and it’s so tasty and easy to make  I asked her if I could post on my blog. She juggles a full time job, 2 young children and is renovating a new house. Honestly, I don’t know how she does it and still manages to cook a delicious home cooked meal almost every day. Wonder Woman, I think. These little burgers take only minutes to prepare and I think just about everything you need is already either in your freezer, refrigerator or pantry. These are a big hit with kids, and perfect for game day or any day for that matter.

Makes: 8-10 depending on size

  • 1 lb ground turkey
  • 2 eggs (one to mix into turkey the other to dip the burgers in)
  • small handful parsley chopped
  • 1/4 cup parmigiano + more to sprinkle on burgers before broiling
  • 1 cup bread crumbs
  • salt and pepper to taste
  • splash of milk to mix with egg for dipping burgers
  • 8 oz fresh mozzarella thinly sliced

Mix ground turkey, egg, and parsley, refrigerate while you prepare the bread crumbs. Whisk the egg and milk, mix the breadcrumbs with the cheese season with salt and pepper.

Form turkey into small patties,beat the egg and milk and dip each burger in egg first then bread crumbs.Fry in olive oil until golden brown and cooked through.
Turn oven on broil
Slice your rolls, spoon a little tomato sauce on each side of roll, put a patty on, top with fresh mozzarella and a sprinkle of parmigiano on each side and place in broiler until cheese melts.

Feb 2

6 Comments

Game Day-What To Eat? Beef Kebob on Grilled Flat Bread

Beef Kebobs on Flat Bread

Every day until the big game day on Sunday I am going to post a easy to make, tasty recipe that will satisfy. This is a beef Kebob, I used organic, grass fed beef, some grated onion then formed it onto sticks and grilled on the stove top sprinkled with some sumac for a little Middle Eastern Flair and topped with a simple chopped cucumber and tomato salad dressed only with fresh lemon. Simple, portable and delicious and easily made in advance. You can make these and just keep them wrapped in foil in a warm oven. The flat bread I grill on the stove top, directly on the burner on a medium flame (You cannot do that on an electric stove) turning to heat and slightly char the bread, it takes less than a minute so you can do this to order or make a batch wrap in foil and keep warm in the oven. You can also top this with yogurt or crumbled feta along with the salad.

Serves a crowd at least a dozen kebobs

2 lbs ground beef (preferably organic grass fed)

1 onion grated on the largest grate and drained of juices

2 egg yolks

salt and pepper to taste

sumac (optional) to sprinkle on meat after cooking)

2 small cucumbers diced

2 tomatoes diced

1 cup chopped parsley (optional)

juice of 1 lemon

salt and pepper to taste

Grate the onion and drain, I squeezed it in a double paper towel. Put the onion in a mixing bowl, add the beef, egg yolks and some salt and pepper, Mix well. Refrigerate for 1 hour

If you are using bamboo skewers submerge in water while the meat is resting in the refrigerator. Dice the cucumbers,optional parsley and tomatoes, add the lemon juice and season with salt and pepper.

Form meat onto skewers whatever size you want, heat your grill and place meat skewers onto grill. You want the meat cooked medium done. Let grill 3-4 minutes on each side turning over once. Test for doneness, just poke with your finger it should feel firm but not dry.

Remove from heat and tent with foil while you prepare your bread. Grill the bread either on the burner or in a pan, brush with olive oil and lay kebob onto bread, sprinkle with a little sumac (optional) and spoon some of the cucumber and tomato on top.

Jan 27

10 Comments

Grilled Cheese Sandwich

Who doesn’t love a grilled cheese sandwich, melty gooey cheese, grilled bread, whats not to love. I participated in Lets Bake and Made Rustic Italian Bread and what better platform for a grilled cheese than home made bread. In keeping with the theme of the Italian Bread, I used pesto, fresh mozzsrella and oven roasted tomato. I am not happy just slicing a tomato on this sandwich so I  roasted them in the oven drizzled with olive oil and balsamic vinegar. I guess this is kind of like a grilled Mozzarella Caprese, it has all the components.  This is a pretty basic sandwich, nothing elaborate but its delicious and makes a wonderful meal.

Hot off the grill

For 1 sandwich

2 slices bread sliced 1/2 inch thick

2-4 slices tomato cut 1 inch thick (tomato is not in season use the best you can find plum or campari are a good choice)

1 tbs pesto

4 slices fresh mozzarella

Olive oil

Heat oven to 425 degrees, lay some parchment on small sheet pan, put tomato slices on parchment sprinkle each side of the tomato with salt and pepper, drizzle some balsamic vinegar and olive oil on each slice. Roast in the oven for 15-20 minutes or until tomato becomes soft and starts to caramelize. Remove from oven and set aside.

Slice the bread, spread pesto on one side of each slice. Add 2 slices of mozzarella, lay tomato on top of mozzarella and add the other 2 slices of mozzarella. Place skillet on med/high heat and let it get hot. Put your sandwich together and brush the top slice of bread with olive oil. Carefully place the olive oil side down in the skillet now brush the other slice with oil. Let it grill until its golden brown then flip it over and grill the other side.

YUM!

Jan 24

4 Comments

Open Face Steak Sandwich-Day 3 “Lets Bake”

Open Face Steak Sandwich

On day 3 of “Lets Bake” I put my final loaf in the oven and wondered what kind of sandwich I can make with this fabulous bread. I had a small rib eye steak that I got from the CSA and decided to do a quick steak sandwich. The steak is dry brined with salt,peppper and garlic flakes and pan seared. I made a citrus herb mayo, sliced some tomato and piled on some micro greens (from the CSA) and it was absolutely delicious. The soft, still slightly warm bread with the tender juicy steak and veggies made a satisfying and hearty sandwich.

1 rib eye steak (grass fed and organic)

garlic powder granulated (good one like from Penzy’s)

salt and pepper

1 tbs mayonaise

some parsley,taragon and lemon zest (for the herbed mayo) you can use whatever you have and like

sliced tomato

lettuce or some sort of greens

Take steak out of the refrigerator, pat dry and sprinkle the salt, pepper and garlic flakes on each side of the steak and let it come to room temperature about 15-20 minutes for one steak. Get your fry pan hot, add a little olive oil and put your steak in, let it cook undisturbed for 4 minutes. While your steak is in the pan, chop the herbs and mix with the mayonaise, grate a little lemon zest in and stir. Clean your greens and slice the tomato. Turn the steak over and sear for 4 minutes. When it’s done take it out of the pan and lay on cutting board and let rest for 15-20 minutes. Slice a nice size piece of bread, slather with herbed mayo. Lay slices of tomato and a handful of greens. After steak has rested slice thin pieces and lay on top of the greens.

I can’t think of a better way to use this great bread than a hearty sandwich.

Day 3 loaf Rustic Italian Bread

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