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Posts tagged ‘sandwich’

Fried Red Tomato And Egg Salad Sandwich

Fried Tomato and Egg Salad

A couple of weeks ago I was showing homes to a friend of mine and we decided to have lunch, we found ourselves in Williamsburg, Brooklyn at a trendy and wonderful restaurant called “The Diner”. It’s a very cool spot, their menu changes using only fresh seasonal ingredients. We decided to split a raw kale salad and a fried green tomato and egg sandwich. Both were delicious, fresh and just plain wonderful. The sandwich had breaded fried green tomatoes, a fried sunny side up egg, sweet pickles and mayo on grilled brioche. YUMMY!! It reminded me of a sandwich from my childhood, egg salad, tomatoes, pickles and crushed potato chips on toast.   I took both sandwiches and combined them. I fried tomatoes (there were no green tomatoes to be found) that are breaded with crushed potato chips, made egg salad  and instead of sweet pickles I used dill slices, all this on grilled brioche. This sandwich is not diet food, well, fried tomatoes and mayo laden egg salad but it’s ok to splurge every now and then right? I like my egg salad straight up nothing in it but mayo but you can add whatever you like, herbs, celery or whatever is your favorite way to prepare.

Makes 1 sandwich

1 firm tomato

2 hard boiled eggs

mayo (add as much as you prefer)

1/2 cup crushed potato chips (I used kettle chips with sea salt)

1 tbs flour

dill pickle slices

1 egg or egg white beaten to dip the tomato slices

Fill saucepan with warm water and add some salt. Gently lower the eggs into the water and turn the heat up to high. When the water comes to a boil let it boil for 5 minutes. Turn the flame off and let the eggs sit in the hot water for another 5 minutes. Rinse the eggs until cooled in cold water and peel.

Slice tomato into thickish slices, lightly salt and pat dry with paper towel, crush your chips and add the flour (I used a zip lock bag, dip the tomato slice in egg and then in crushed chips. Set aside on cooling rack while your skillet heats. I used a non stick skillet, heat with some olive oil about 1/4 inch until its good and hot, gently add the tomato slices and fry until lightly browned on each side. I found it took about 2 minutes per side using a medium high heat. Remove from pan, drain on paper towels.

Chop the hard boiled egg then mash with a fork. I like the yolks and whites very fine and kind of smashed together. Add pepper (salt if you wish) now mix in the mayo.

Slice the bread if you are using a unsliced loaf or take two bread slices, brush with melted butter and grill until lightly browned.

Slather some mayo on each slice of bread, lay the fried tomato, now some of the egg salad and finally 2 or 3 pickle slices. Put it together and enjoy.

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.

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