Serious Eats: Recipes - Sandwiches

Curried Peanut Spread (Thai Satay Sauce)

2012-05-14T21:25:00Z

[Photograph: Leela Punyaratabandhu]

This is great smeared on crackers or as a sandwich spread. Feel free to adjust the seasoning to taste. The spread hardens somewhat once refrigerated. To resume its spreadable consistency, simply microwave it briefly or whisk in a few drops of warm water as necessary.

Note: For best results, use only natural peanut butter. It should be the kind of natural peanut butter where you can see the peanut oil on the top and not the emulsified, spreadable-at-room-temperature kind. This is the only product that serves as a substitute for ground roasted peanuts most effectively.

About the author: Leela is the author of the Thai food blog SheSimmers.com. You can follow her at @shesimmers

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves makes about one cup, active time 5 minutes, total time 5 minutes

3/4 cup natural peanut butter (creamy)
1/3 cup dark or light brown sugar, packed
2 teaspoons Thai red curry paste, or to taste
1/3 cup coconut milk powder (available at most Asian grocery stores)
1 tablespoon white or apple cider vinegar
3/4 teaspoon kosher salt

Procedures

Place all ingredients into a medium, microwave-proof mixing bowl; whisk them all together until they are well mixed.
Microwave the mixture on high for one minute. Check to see whether the coconut milk powder has dissolved. The spread should be fairly smooth. If it is still too gritty, add 2 teaspoons of water and microwave it one more minute.
Correct seasoning as needed. Adjust the consistency with warm water, if necessary. The spread can be kept in an air-tight jar in the refrigerator for 2 weeks.

Deviled Ham Salad Sandwich

2012-05-14T14:55:00Z

Notes:

Recipe may be prepared 3 days in advance and refrigerated in an airtight container./li>
Recipe yields 1 1/2 cups salad; it can easily be doubled.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: food processor, rubber spatula

Ingredients

serves makes 1 1/2 cups salad or 6 small sandwiches, active time 20 minutes, total time 20 minutes

For the Deviled Ham Salad:
8 ounces smoked ham, coarsely chopped
1/3 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons honey
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/4 cup minced sweet gherkins, drained, plus 2 teaspoons liquid
2 tablespoons minced red onion
For the Assembly
6 small (3 to 3 1/2 inches) bread rolls, such as brioche or Hawaiian
3 tablespoons unsalted butter, softened
3/4 cup packed watercress leaves

Procedures

For the Deviled Ham Salad: Pulse ham, mayonnaise, mustard, honey, Worcestershire, pepper, garlic powder, onion powder, cloves, and cayenne in food processor until a coarse paste forms, 6 to 8 pulses. Scrape sides and bottom of food processor with rubber spatula and pulse for 1 second. Transfer to medium bowl. Stir gherkins and onion into ham salad.
For the Assembly: Slice bread rolls in half and spread with cut sides with butter. Distribute watercress evenly among the bottom half of rolls. Top watercress with 1/4 cup ham salad. Serve.

The Elvis Sandwich (Grilled Peanut Butter, Bacon, and Banana)

2012-05-09T18:31:35Z

Note: Day-old bread is best for this recipe. If you can't find brioche loaf substitute with challah.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: large nonstick skillet, paper towels, cooling rack

Ingredients

serves makes 4 sandwiches, active time 30 minutes, total time 30 minutes

8 strips thick-cut bacon, coarsely chopped
1 1/2 cups creamy peanut butter
8 tablespoons (4 ounces) unsalted butter, softened
2 tablespoons granulated sugar
8 (1 inch-thick) slices brioche loaf (see note above)
1/4 cup packed dark brown sugar
3 tablespoons bourbon
4 ripe but firm bananas, sliced into 1/4-inch thick rounds

Procedures

Cook bacon in large nonstick skillet over medium heat until crisp, 6 to 8 minutes. With slotted spoon, transfer bacon to paper towel lined-plate and cool to room temperature, about 5 minutes. Stir into peanut butter; reserve.
Transfer rendered fat to small bowl.
Combine butter and granulated sugar in small bowl. Stir in 2 tablespoons reserved bacon fat. Spread on 1 side of each bread slice.
Heat 2 tablespoons fat in now empty skillet over medium-high heat. Add bananas and brown sugar and cook until caramelized, 2 to 3 minutes. Remove from heat, add bourbon, and ignite with match. When flames die down, transfer to plate.
Spread each sliced of bread (on the plain side) with about 3 tablespoons peanut butter mixture.
Distribute banana slices evenly among 4 bread slices, then invert remaining 4 slices over them and press gently to adhere.
Heat skillet over medium heat. Cook sandwiches, 2 at a time, until crisp and golden, 2 to 3 minutes per side. Transfer to cooling rack and allow to set about 3 minutes prior to serving. Serve warm.

Vegetarian Grilled Zucchini Croque Mademoiselle

2012-05-03T20:55:00Z

[Photograph: Kerry Saretsky]

This vegetarian version of Croque Monsieur starts with thick, crusty slices of white sandwich bread. I stuff the inside with chargrilled slices of zucchini made earthy with herbes de Provence and tons of Emmenthaler, which gives a more delicate flavor than traditional Gruyère. Over the top goes a béchamel flavored with piquant Dijon mustard and a scrape of nutmeg. Then, more cheese, set under the broiler to bubble and blister. It's everything you want in a Croque Monsieur, made just slightly more delicate—hence, Croque Mademoiselle.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves makes 1 giant sandwich, active time 20 minutes, total time 20 minutes

1 medium zucchini, cut into 4 long planks
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
Pinch of herbes de Provence
1/2 tablespoon unsalted butter, room temperature, plus more for spreading on the bread
1/2 tablespoon all-purpose flour
1/2 cup milk
1/2 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
2 (2/3-inch) slices of fresh white sandwich bread
1 1/4 cups grated Emmenthaler cheese

Procedures

Preheat a grill or grill pan to high heat. Toss the zucchini lightly with olive oil, salt, pepper, and herbes de Provence. Grill until charred and cooked through, about 4 minutes per side. Set aside.
In a small saucepan, melt the butter. Whisk in the flour and cook over low heat for 1 minute. Whisk in the milk, and continue whisking until the mixture has thickened enough to thickly coat a spoon. Set aside.
Preheat broiler to high. Spread one side of each slice of bread with butter. Place 6 tablespoons grated cheese on un-buttered side of one slice of bread. Top with the zucchini, then top with 6 more tablespoons cheese. Close sandwich, buttered side out. Toast the sandwich in a nonstick skillet over medium heat until golden brown on both sides, about 3 minutes per side.
Place the sandwich on a foil-lined rimmed baking sheet. Spread the top with the white sauce, then top with remaining 1/2 cup cheese. Broil until the cheese is toasted. Serve immediately.

Smoked Salmon and Dill Tea Sandwiches

2012-05-02T17:50:00Z

[Photograph: Sydney Oland]

Throughout Britain and many of its colonies, tea is often served in the mid-afternoon as a quick bite between the midday and evening meal. Tea sandwiches as well as pastries, breads, butter, jams and small confections are served. Traditionally tea sandwiches are cold, two-bite sandwiches; some of the most common are egg salad, watercress, and smoked salmon. This version of the classic salmon tea sandwich uses a cream cheese with dill along with some red onion to brighten up the sandwich.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves makes 4 tea sandwiches, active time 15 minutes, total time 15 minutes

8 ounces cream cheese
2 tablespoons finely chopped fresh dill
1/2 lemon
Kosher salt and freshly ground black pepper
1/2 loaf whole wheat sandwich bread (8 slices)
1/2 loaf white sandwich bread (8 slices)
8 ounces smoked salmon
1/2 red onion, minced (about 1/2 cup)

Procedures

Mix together cream cheese and dill, add lemon juice to taste, then season to taste with salt and pepper. Remove crust from sliced bread and, using a rolling pin, gently flatten each slice of bread.
Take 4 slices of the flattened whole wheat bread and spread with a quarter of the cream cheese mixture. Cover with 4 slices of white bread. Spread with another quarter of cream cheese mixture. Divide smoked salmon and onions evenly between the four sandwiches. Spread another quarter of the cream cheese mixture on remaining white bread and place cream cheese side down on top of salmon. Spread with remaining cream cheese mixture and top with remaining whole wheat bread. Slice into quarters on the diagonal and serve.

Pork Sandwich with Romesco Sauce

2012-04-30T15:10:23Z

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: large rimmed baking sheet, foil, tongs, cooling rack, food processor, large skillet

Ingredients

serves makes 4 sandwiches, active time 25 minutes, total time 1 hour, 45 minutes

For the Romesco
1 dry ancho chili
3 strips thick-cut bacon, chopped
3/4 cup drained canned or jarred piquillo peppers
3/4 cup drained and crushed canned plum tomatoes
1 medium yellow onion, peeled and thinly sliced (about 1 cup)
4 large garlic cloves, peeled and smashed
6 tablespoons olive oil
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 slice hearty white bread, torn into pieces
1/3 cup toasted slivered almonds or toasted skinned hazelnuts
2 tablespoons sherry vinegar
For the Pork
2 tablespoons olive oil
1 (1 1/2 -pound) pork tenderloin, cut crosswise into 1 inch-thick medallions
Kosher salt and freshly ground black pepper
1 1/2 teaspoons smoked paprika
2 cups packed arugula
For the Assembly
4 (6-inch long) crusty rolls, such as ciabatta
1/4 cup mayonnaise (optional)

Procedures

For the Romesco: Place the chili in a bowl and add enough boiling water to cover. If necessary, weigh the chili down with a second bowl or other object to keep it submerged. Soak chili for 30 minutes, then pat dry, remove stem and seeds, and coarsely chop.
Adjust oven rack to upper-middle position and preheat oven to 425°F. Line a large rimmed baking sheet with foil. Toss chili, bacon, peppers, tomatoes, onion, garlic, 1/4 cup olive oil, and smoked paprika together in prepared baking sheet; season with salt and pepper.
Roast until onions are softened and slightly charred, 30 to 40 minutes, tossing mixture halfway through cooking. Transfer to cooling rack and cool 15 minutes.
Pulse bread in food processor until it breaks down into crumbs. Add pepper mixture, nuts, vinegar, and remaining 2 tablespoons olive oil. Season with salt and pepper.
Romesco may be made 1 week in advance and refrigerated in an airtight container.
For the Pork: Heat 1 tablespoon oil in large skillet over medium-high heat until just beginning to smoke. Pat pork dry with paper towels and season with salt and pepper. Rub all over with smoked paprika.
Cook pork until browned on both sides, 3 to 4 minutes per side. Transfer to large bowl. Using 2 fork, shred pork into bite-sized pieces.
Heat remaining 1 tablespoon oil in now empty skillet over medium-high heat. Add pork and cook until crisp and golden, stirring occasionally, about 5 minutes. Stir in arugula.
For the Assembly: Slice rolls in half and spread the inside of the top piece with 1 tablespoon mayonnaise. Spread a heaping 1/4 cup romesco on bottom half of each roll.
Distribute pork evenly among romesco-spread bread pieces, top with mayo-spread bread pieces and serve.

Welsh Rarebit on Beer Waffles with Bacon and Tomatoes

2012-04-23T16:54:30Z

Notes:

I have 2-waffle iron, with relatively deep grooves. I pour 1 heaping 1/4 cup of batter into each square. Recipe should yield 8 waffles.
Waffle recipe adapted from Bon Appétit Ham and Cheese Waffles.
Welsh rarebit must be served immediately as the sauce doesn't hold well.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: baking sheet, rubber spatula, waffle iron, whisk, electric mixer, tongs, large skillet or dinner plate and microwave oven, paper towels, large heavy-bottomed saucepan, cooling rack

Ingredients

serves makes 8 open-face sandwiches, active time 1 hour, total time 1 hour

For the Waffles
1 3/4 cups (about 8 1/2 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, separated
1 1/2 sticks unsalted butter (6 ounces), melted
1 cup buttermilk
3/4 cup porter ale
Cooking spray
For the Sauce and Assembly
16 strips thick-cut bacon
12 scallions, thinly sliced
4 tablespoons unsalted butter, cut into 4 pieces
4 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
1/2 cup heavy cream
1/2 cup porter ale
2 large egg yolks
2 cups (8 ounces) shredded extra-sharp yellow cheddar cheese
Salt and pepper
16 thick slices tomato from 4 large, ripe tomatoes

Procedures

For the Waffles: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 300°F. Place a baking sheet on lower-middle rack. Heat waffle iron according to manufacturer’s instructions.
In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk together egg yolks, melted butter, buttermilk, and ale.
In clean, dry bowl, beat egg whites on medium speed until firm, but not dry, peaks form.
Whisk beer mixture into flour mixture until incorporated. With rubber spatula, fold in egg whites.
Lightly coat waffle iron with cooking spray. Cook waffles according to manufacturer’s instructions, until crisp and golden. With tongs, carefully transfer to baking sheet in oven and repeat procedure until you run out of batter (see notes above).
For the Sauce: Cook bacon in 2 to 3 batches in large skillet over medium heat until crisp and golden, 6 to 8 minutes per batch. Reserve 2 tablespoons fat, and discard any additional rendered fat accumulated between batches. With slotted spoon, transfer cooked bacon paper towel-lined plate. Alternatively, line dinner plate with 2 layers paper towels. Arrange 4 bacon slices on top, then cover with 2 more layers paper towels. Microwave 4 to 6 minutes until crisp. Repeat with remaining bacon and fresh paper towels.
Cook scallions over medium heat in rendered bacon fat (if you microwaved the bacon, cook the scallions in 2 tablespoons butter) until softened, about 3 minutes. Reserve.
Melt 4 tablespoons butter in large heavy-bottomed saucepan over medium heat. Add flour and cook, stirring constantly, until pale golden, about 2 minutes. Stir in Worcestershire, dry mustard, and cayenne and cook 30 seconds. In a slow, steady stream add cream and ale, whisking constantly and vigorously to avoid lumps. Whisk in egg yolks. Add cheese and cook, stirring, until completely melted. Season to taste with salt and pepper.
For the Assembly: Transfer waffles on tray to cooling rack and increase oven heat to broil. Break each bacon strip in half. Top each waffle with 4 pieces bacon and 2 slices tomato, then sprinkle with the cooked scallions. Spoon about 1/4 cup sauce over each and broil on top rack until bubbling and brown at the edges (time will vary according to oven). Serve immediately.

Zakary Pelaccio's Lamb Burgers

2012-04-19T17:25:00Z

[Photograph: Michael Schrom]

Serving burgers with Hollandaise is one of those ideas that borders on mad scientist territory. Kind of insane but pure genius. These Lamb Burgers from Zakary Pelaccio's Eat with Your Hands take it a step further, using super fatty lamb to make the patties and serving them up with a duck egg Hollandaise and charred scallions dressed with salt and vinegar on fat English muffins.

And while beer might be the go-to burger drinks pairing, we're liking Pelaccio's Manhattan suggestion. You're going to need something boozy to cut through all of that lamby richness.

Recommended playlist and drinks pairing:

Listen: Michael Jackson, Thriller, to remind yourself how f-ing good that album is.

Drink: A Manhattan: Stir a two-to-one ratio rye to sweet vermouth (big surprise, I err slightly heavier on the rye) with ice. Strain into a chilled glass and add a couple dashes of Peychaud's bitters and a lemon twist.

What Worked: Everything. Charred lamb burgers, vinegary scallions, Hollandaise, and doughy English muffins are a match made in burger heaven.

What Didn't: No duck eggs on hand? No problem; chicken eggs make for a perfectly respectable Hollandaise.

Suggested Tweaks: Dare we suggest putting an egg on it?

Ingredients

serves serves 4, active time 45 minutes, total time 45 minutes

2 pounds freshly ground lamb, ideally fatty
Sea salt and freshly ground black pepper
2 duck egg yolks
1 teaspoon dijon mustard
1/2 pound (2 sticks) cold unsalted butter, cut into 1/4-inch cubes
1/2 lemon
12 scallions, trimmed
1 teaspoon neutral oil, such as grapeseed or canola
Splash of your favorite vinegar
4 English muffins, split

Procedures

Start a hardwood charcoal fire (or, fine, use a gas grill). Let it get nice and hot.
Season the ground lamb well with salt and pepper, using your hands to lightly work in the seasonings. Don’t overmix. Divide the meat into four balls and form each ball into a patty about 1 inch thick. Season them again on both sides with salt and pepper. If you’re going to grill within 30 minutes, leave the patties out. If not, cover and refrigerate them, then let them come to room temperature before you grill them.
Bring water to a simmer in a pot that will accommodate a double boiler or metal mixing bowl. Put the egg yolks in the double boiler or metal mixing bowl, whisk them to incorporate some air until they go from rich, deep yellow to a pale yellow and they’ve increased in volume. Add the mustard and a teaspoon of cold water and keep whisking.
Put the double boiler or bowl over the simmering water and start adding the butter, one piece at a time, whisking to incorporate completely before adding the next one. Once you’ve added all the butter, finish the sauce with a squeeze or three of the lemon and gradually add salt and pepper until it tastes really good. It should be rich, salty, and slightly acidic. If it is, congratulations, you just made Hollandaise. Cover with plastic wrap and put the double boiler or mixing bowl in a large bowl of warm water until you’re ready to use it.
Grill the burgers, flipping once, until medium-rare, about 8 minutes total. If the flame flares high around the burgers while you’re grilling, move them around a bit. You don’t want them to get too much color too quickly.
Toss the scallions in the oil and season with salt and pepper. Grill them until they’re slightly charred and tender, about 2 minutes a side. When they’re nicely charred and you’ve pulled them off the grill, chop them into big pieces and sprinkle them with some of your favorite vinegar and some more salt.
Toast the English muffins on the grill. Bun, burger, scallion. Big bowl o’ Mr. Holland’s daze (the egg sauce) on the side for dipping. Get excited, slap someone’s buns—anyone, no matter. Now you’re ready to eat.

Venezuelan-style Arepas with Pulled Pork (Arepas Rumberas)

2012-04-19T15:10:40Z

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves makes 8 arepas, serving 4 as a main course or 6 to 8 as an appetizer, active time 45 minutes, total time 3 hours 15 minutes

1 tablespoon vegetable oil
1 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
1 small onion, finely chopped (about 1/2 cup)
2 medium cloves garlic, grated on microplane grater (about 2 teaspoons
1 roasted poblano or hatch chili, fresh, frozen, or canned, finely chopped
2 cups low sodium homemade or store-bought chicken broth
2 bay leaves
1 cup finely crumbled queso fresco, cotija, or feta
1/2 cup fresh cilantro leaves
Kosher salt and freshly ground black pepper
Double recipe Venezuelan-style Arepas

Procedures

Heat vegetable oil in a large Dutch Oven over high heat until smoking. Add pork shoulder and brown on all sides, about 10 minutes total. Transfer to a large plate.
Reduce heat to medium-high. Add onions and garlic and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add chili and chicken stock and scrape up browned bits with a wooden spoon. Return pork to the pot along with bay leaves. Bring to a boil, then reduce to a bare simmer. Cover and cook until pork is completely tender, about 2 1/2 hours.
Remove pork from pot with a slotted spoon and transfer to a medium bowl. Discard bay leaves, and increase heat to high. Boil until liquid is reduced to 1/2 cup. Meanwhile, shred pork with two forks. Add liquid to pork and season to taste with salt and pepper (it may not need any salt).
Set aside while you make the Venezuelan-style arepas. Split arepas, stuff with pork, top with crumbled cheese and cilantro, and serve with lime wedges and avocado slices if desired.

Zakary Pelaccio's Lobster Club Sandwich

2012-04-18T18:00:00Z

The following recipe is from the April 18 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

[Photograph: Michael Schrom]

Part of the allure of the club sandwich is that extra piece of toast in the middle of the sandwich. Not only does it give the club height and and an excuse to use a frilly toothpick, but it also acts as the dividing line between the bacon tier of the sandwich and the chicken salad, or turkey, or whichever club you prefer.

Zakary Pelaccio, author of Eat with Your Hands, has upped the club sandwich ante by adding butter-poached lobster and turning that middle slice of bread into a riff on that classic Chinese restaurant app, shrimp toast, only here it's lobster toast. Sounds pretty good, right? Well, it also features slices of crispy bacon and sambal aïoli.

Recommended playlist and drinks pairing:

Listen: The Beach Boys, Pet Sounds, a classic—and well suited to gin and tonics and club sandwiches.

Drink: G&Ts—club service, nudge, nudge.

What Worked: This is an outrageous sandwich on its own but we're all for serving the lobster toast on its own as a kitschy app.

What Didn't: Don't skimp on the oil for the lobster toast; use too little and it will stick to the pan.

Suggested Tweaks: If you're not game for mixing up your own aïoli you can always sub in mayo and sambal olek.

Ingredients

serves makes 4 sandwiches, active time 1 hour, total time 2 hours

For the lobster toast:
About 4 cups peanut oil
1 cup parcooked lobster meat
1 1/2 teaspoons fish sauce
1/2 teaspoon MSG
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
1/2 cup rice flour
1 to 1 1/2 cups sparkling water
4 slices Pepperidge farm white bread, crusts removed
To finish the sandwiches:
8 tablespoons (1 stick) unsalted butter
Two (1 1/2-pound) lobsters, parcooked and meat removed from shells
12 slices bacon
8 slices Pepperidge farm white bread, lightly toasted
8 teaspoons Sambal Aïoli (recipe follows)
2 heads of Boston or Bibb lettuce, the best inner leaves only
4 slices medium gorgeous heirloom tomato, about 1/4 inch thick
Sambal Aïoli:
1 large egg yolk
2 small garlic cloves, minced
2 cups grapeseed oil
1 teaspoon brown rice vinegar
1 teaspoon lime juice
Sea salt
1 tablespoon Sambal Belacan, a Malaysian chile shrimp sauce

Procedures

For the Sambal Aïoli: Put the egg yolk and the garlic in the bowl of a food processor and pulse, using a spatula to scrape any yolk that gets stuck to the sides of the processor back to the blades, until smooth. Then purée, slowly adding the oil with the machine is running until the aïoli has emulsified. Add the vinegar and lime juice and process to combine. Season with salt to taste. Cover and refrigerate until you're ready to use it and stir the sambal belacan.
Make the Lobster Toast: Heat at least 2 inches of oil in a deep heavy pan over medium-high heat to 375°F (measured on a deep-frying thermometer).
In a food processor, pulse the parcooked lobster meat, fish sauce, MSG, 2 tablespoons of the all-purpose flour, 1 tablespoon salt, and 1 teaspoon pepper until a paste forms. in a bowl, whisk together the rice flour and the remaining all-purpose flour. Season it with salt and pepper. Then add the sparkling water, starting with 1 cup, whisking to incorporate evenly and ensure there are no lumps. Whisk in up to 1/2 cup more sparkling water if necessary to obtain the consistency of a slightly watery pancake batter.
Spread the lobster paste evenly over each piece of bread, all the way to the edges. The coating should be 1/4 inch thick. Working with one piece at a time, dip the lobster-smeared bread into the batter and coat fully, shaking off the excess. Carefully add each piece to the hot oil and fry, flipping once, until golden and crisp on both sides, about 3 minutes total. Transfer to a paper-towel-lined plate to drain and season with salt.
Finish the sandwiches: In a medium saucepan, heat the butter and 1/2 cup water over low heat, whisking until the butter has completely emulsified. Cut the lobster tails in half lengthwise. Add the tails to the butter mixture and poach gently until just cooked through, about 5 minutes. Transfer them to a plate and gently poach the claws until just cooked through, about 4 minutes. Remove the pan from the heat, return the tails to the liquid, and set the pan to the side.
In a medium sauté pan over medium-high heat, cook the bacon until brown and crisp, then transfer to a paper-towel-lined plate to drain. Cut the cooked bacon slices to fit perfectly on the bread and eat the trimmings.
Trim the crusts from the toasted white bread. Spread each slice with 2 teaspoons of the sambal aïoli. Top each of four of the slices with a few lettuce leaves, a slice of tomato, a slice of lobster toast, and 3 slices of bacon. Put half a lobster tail and a whole claw on each stack. Top with the remaining toasted white bread, slice each sandwich diagonally, and serve immediately.

Grilled Pimento Cheese, Ham, and Homemade Pickles Sandwich

2012-04-16T13:20:00Z

NOTES:

I prefer to use piquillo peppers because they are sharper, sweeter, and more flavorful than canned or jarred pimento peppers, but if you prefer pimentos, substitute them here.

For best results, use a sturdy loaf of bread, such as Pullman, and slice 3/4-inch thick.

Pimento cheese yields 2 cups, should you want to serve it on its own.

Special equipment: colander, medium saucepan, cheesecloth, microplane, small skillet, pastry brush, wooden cooking spoon, large skillet or griddle, spatula, cooling rack

Ingredients

serves Makes 4 sandwiches, active time 45 minutes, total time 1 hour, 45 minutes

For the Pickles
4 Kirby (pickling) cucumbers, sliced crosswise into 1/4-inch thick slices
1 tablespoon kosher salt
1 cup fresh dill, chopped
1 tablespoon black peppercorns
1 tablespoon dill seeds
1 tablespoon mustard seeds
1 1/2 cups distilled white vinegar
2 tablespoons sugar
4 garlic cloves, peeled and smashed
1/2 cup ice cubes
For the Pimento Cheese
4 tablespoons mayonnaise
1 tablespoon finely grated yellow or white onion
2 teaspoons dry mustard
1/8 teaspoon cayenne pepper
2 cups (8 ounces) extra-sharp orange cheddar cheese, finely grated
4 ounces cream cheese, softened
2/3 cup drained jarred or canned piquillo peppers, finely chopped (See Notes)
1 tablespoon Worcestershire sauce
Salt and pepper
Hot sauce (optional)
For the Assembly
8 slices sturdy white sandwich bread (See Notes)
6 tablespoons unsalted butter, melted
12 slices deli ham

Procedures

For the Pickles: Toss cucumbers with salt in colander set over bowl. Allow to stand at room temperature for 1 hour. Discard all liquid released by cucumbers.
Place 1/2 cup fresh dill, peppercorns, dill seeds, and mustard seeds in square of cheesecloth and tie together. Place spice bag in medium saucepan along with vinegar, sugar, and garlic and bring to boil over medium-high heat. Add cucumbers and reduce heat to medium-low.
Cook until cucumbers turn dark green, about 5 minutes. Transfer cucumbers and cooking liquid to bowl, add ice, and stir until melted. Chill, uncovered, at least 1 hour before serving. Discard spice bag and garlic and stir in remaining 1/2 cup fresh dill.
Pickles may be made up to 2 weeks ahead and stored, refrigerated, in a covered container.
For the Pimento Cheese: Melt 2 tablespoons mayonnaise in small skillet over medium heat. Add onion, dry mustard, and cayenne and cook, stirring often, until onion is softened, about 3 minutes. Transfer to large bowl and cool to room temperature, about 5 minutes.
Add cheddar cheese, cream cheese, peppers, Worcestershire, and remaining 2 tablespoons mayonnaise to bowl and stir to thoroughly combine. Season to taste with salt, pepper, and (optional) hot sauce.
Pimento cheese may be made up to 1 week ahead and stored, refrigerated, in a covered container. Bring the spread to room temperature prior to using in this recipe or serving.
For the Assembly: Brush one side of each slice of bread with melted butter, then flip so that un-buttered side is facing up.
Spread 1/4 cup pimento cheese on each slice of bread. Arrange 3 slices ham on 4 slices bread. Top ham with enough pickles to cover. Press remaining cheese-spread slices (cheese side down) over pickles.
Heat large skillet or griddle over medium heat. Cook sandwiches until golden and beginning to ooze cheese, 2 to 3 minutes per side. Transfer sandwiches to cooling rack and allow to rest 2 minutes before cutting in half.
Serve with additional pickles.

Cocoa Popovers with Chocolate Mousse and Raspberries

2012-04-09T16:25:00Z

Note: Don't use higher cocoa content chocolate, as it will affect texture of mousse.

Popover recipe adapted from Serious Eats by Carrie Vasios
(original recipe). Mousse recipe adapted form Gourmet, December 2002.

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Special equipment: large heavy-bottomed saucepan, whisk, candy thermometer, fine-mesh sieve, plastic wrap, electric mixer, 6 cup popover pan, pastry brush, cooling rack

Ingredients

serves makes 6, active time 40 minutes, total time 2 hours

For the Cocoa Popovers
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, melted
4 large eggs, at room temperature
1 1/2 cups milk, warm
1 cup plus 6 tablespoons all-purpose flour (about 6 3/4 ounces)
2 tablespoons natural cocoa powder
1 tablespoon sugar
1 teaspoon salt
For the Chocolate Mousse
2 cups heavy cream, chilled
4 large eggs, separated
1/4 cup sugar
2 teaspoons almond extract
6 ounces bittersweet (60%) chocolate, chopped (see note above)
1/4 teaspoon salt
For the Assembly
6 tablespoons honey
1 pint fresh raspberries
Maldon salt (optional)

Procedures

For the Cocoa Popovers: Adjust oven rack to middle position and preheat oven to 450°F. With pastry brush, coat popover pan thoroughly with 1 tablespoon butter. In large bowl, whisk together eggs and milk. Whisk in remaining 3 tablespoons butter. Sift flour, cocoa powder, and salt into a separate large bowl. Add milk mixture a small amount at a time, whisking until combined. Transfer mixture to refrigerator and allow to rest while you make the custard.
For the Chocolate Mousse: Bring 1 cup cream to simmer in large heavy-bottomed saucepan over medium heat. In large bowl, whisk together egg yolks and 2 tablespoons sugar until mixture is thick and pale yellow in color. Secure bowl to counter by wrapping a damp kitchen towel around the base, or by setting it on top of a rubber non-skid mat, then, slowly pour in the hot cream, vigorously whisking to incorporate.
Transfer mixture to now-empty saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon and registers 160°F on an instant read thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in almond extract. Set aside.
Melt chocolate in microwave in a microwave-safe bowl, stirring ever 20 seconds until chocolate is completely melted, smooth, and glossy. Alternatively, place chocolate in metal bowl that fits over a saucepan. Bring about 2 inches of water to boil in saucepan and arrange bowl over pan, making sure bottom of bowl does not make contact with water. Stir until chocolate is completely melted, smooth, and glossy.
Whisk melted chocolate into custard until thoroughly incorporated. Place piece of plastic wrap directly on surface of custard and place in refrigerator until completely cold, about 30 minutes. Alternatively, place custard bowl in an ice bath and stir until completely cold, about 10 minutes. Mixture will be very dense.
Once custard is chilled, in a stand mixer or with an electric mixer, beat egg whites on medium speed until frothy, then, slowly add remaining 2 tablespoons sugar and continue beating until firm, but not dry, peaks form. Stir 1/3 of whites into custard to loosen, then carefully fold in the remaining whites with a rubber spatula.
Wipe out egg white bowl, and beat remaining 1 cup cream on medium speed to soft peaks, then fold into mixture. Cover and refrigerate until needed (mousse may be made up to 24 hours in advance).
For the Assembly: Once popover mixture has rested (mixture should rest at lest 30 minutes) mix just to reincorporate. Divide batter equally between popover cups and bake until puffed and golden, about 30 minutes. Transfer to cooling rack and cool in pan about 5 minutes. Turn popovers out directly onto rack and cool an additional 5 minutes.
With serrated knife, cut off popover tops and remove crumb. Cool to room temperature, about 10 minutes, then fill with mousse. Drizzle with honey, top with raspberries, and sprinkle with (optional) Maldon salt. Top with popover tops. Serve immediately.

Herbed Cucumber Radish Tea Sandwiches

2012-04-02T13:55:00Z

Note: Start this recipe with a whole, unsliced sandwich bread loaf, such as Pullman, and slice the bread about 3/16 inch thick for delicate tea sandwiches. Labne is a yogurt cheese, available at many specialty markets. If you can't find labne, place 4 cups Greek yogurt in a cheesecloth-lined strainer over a bowl and allow to drain, refrigerated, for 12 hours. Do use the English cucumber in this recipe as it has fewer seeds and is less watery.

Ingredients

serves makes 12 tea sandwiches, active time 30 minutes, total time 30 minutes

1 1/2 cups labne (See note above)
1 1/2 cups finely chopped dill
2/3 cup finely minced chives
1 tablespoon lemon juice
1 1/2 teaspoons Worcestershire sauce
Salt and pepper
12 thin slices white sandwich bread, crust removed (See note above)
6 ounces (1 1/2 sticks) unsalted butter, softened
6 small radishes, scrubbed and sliced 1/8-inch thick
1 medium English cucumber (see note above), sliced 1/8-inch thick
3/4 cup pea shoots

Procedures

In medium bowl, combine labne, dill, chives, lemon juice, and Worcestershire. Season to taste with salt and pepper.
Spread one side of each slice of bread with butter. Spread about 1 tablespoon labne mixture over butter. Top 6 slices with cucumber and radish slices, arranging them in alternating rows.
Top vegetables with about 2 tablespoons pea shoots, then cover with the remaining labne-spread bread slices, pressing down gently.
Carefully cut each sandwich in half, lengthwise or diagonally and serve.

Reuben Danish

2012-03-27T17:41:00Z

[Photograph: Donna Currie]

If you've never made pie dough or puff pastry and you're a little afraid of the recipe, let me put you at ease. If you mess up and the butter gets incorporated into the dough rather than forming thin layers, you'll end up with a really buttery rye bread, which isn't such a terrible thing.

And if you don't want to make all four danishes, you can let the dough rest another day, or make croissants from the dough. Yes, rye croissants.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.

Ingredients

serves makes 4 large Danish (about 8 servings), active time 1 hour, total time Up to 2 days, depending on resting time

For the Pastry:
1 teaspoon instant yeast
1 1/4 cups cold water
9 ounces (about 2 cups) medium rye flour
4 1/2 ounces (1 cup) bread flour
2 tablespoons vital wheat gluten
1 teaspoon sugar
1 teaspoon salt
16 tablespoons (2 sticks) very cold unsalted butter
Eggwash (1 egg, plus 1 tablespoon water, beaten together)
1 tablespoon caraway seeds (or more as desired)
For the Filling:
About 1 pound cooked corned beef, thinly sliced or chopped
About 2 cups sauerkraut, drained
About 1/2 cup Thousand Island dressing
About 1/2 pound Swiss cheese, grated

Procedures

To make the Pastry: Combine the yeast and water in a medium bowl. Stir to combine. Place the rye flour, bread flour, gluten, sugar, and salt in the bowl of your food processor. Pulse several times to combine. Cut the butter into chunks and add it to the food processor. Pulse until you have pieces about the size of a garbanzo bean. It's fine if there are some larger and smaller pieces.
Add the flour/butter mixture to the yeast and water and mix gently until all the flour is moistened. Try not to break up the butter any more. At first the mixture might seem too dry, and after it is mixed it might seem too sticky. This is fine. Cover the bowl with a plastic bag or plastic wrap and refrigerate overnight.
The next day, remove the bowl from the refrigerator, flour your work surface generously, and turn out the dough. Flour the top of the dough and pat it into a rough square shape. Using a rolling pin, roll the dough out into a 10- by 18-inch rectangle. Flour the dough as needed to keep it from sticking to the counter and the rolling pin.
Working quickly so that the butter doesn't melt, fold the dough in thirds like a business letter resulting in a 6- by 10-inch rectanble. Roll the dough out into an 18- by 10-inch rectangle again. Repeat the folding, roll again, and fold once more. (If the butter begins to get soft, refrigerate the dough for 10 minutes before proceeding). After the third roll and fold, fold the dough in half crosswise resulting in a roughly 6- by 5-inch rectangle. Flatten it a bit, wrap it in plastic, and put it in the refrigerator for at least one hour or up to overnight.
To Assemble and Bake: Adjust two oven racks to upper and lower-middle positions and preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
Flour your work surface and cut the dough into 4 pieces. (If you work fast, you can leave them on the counter. Otherwise, refrigerate them until you're ready for them.) Roll the first piece into 9- by 12-inch rectangle. Layer one quarter of the corned beef, sauerkraut, Thousand Island dressing and cheese on the sandwich (use more or less of each ingredient as desired), keeping it within the center third of the dough lengthwise and leaving about an inch uncovered at each end. If you're a big fan of the Thousand Island dressing, I suggest being less generous on the sandwich and having some at the table to add as needed. If you use too much, you risk having a soggy sandwich.
Using a sharp knife, pizza cutter, or pastry cutter, make slits about an inch apart along the long ends of the dough, up to the filling. I make the cuts at an angle, but you can make the straight.
Fold one of the uncovered ends over the filling, then begin folding the strips over the filling one at a time, alternating sides and crossing them at the top. If they look a little too short to reach, don't worry—they'll stretch. When you get to the far end, fold the end over the filling first, before you fold the final strips over.
Transfer the Danish to your prepared baking sheet, cover with plastic wrap, and continue with the other three pieces of dough. Let the Danish dough rest until it feels puffy when you touch it, about 30 minutes.
Remove the plastic wrap from the dough, brush with the egg wash, and sprinkle with caraway seeds. Bake at 400 degrees until the pastry is nicely browned, about 35 minutes. Remove from the oven and transfer to a wire rack to cool slightly. Serve warm.

Monte Cristo Sandwich (Fried Ham and Swiss with Red Currant Jelly)

2012-03-26T14:55:00Z

Note: Day-old bread is best for this recipe. If you can't find brioche loaf substitute with challah.

Special equipment: small saucepan or microwave, cooling rack, rimmed baking sheet, large skillet, cutting board

Ingredients

serves Makes 4 sandwiches, active time 30 minutes, total time 30 minutes

1 cup red currant jelly
10 tablespoons unsalted butter, softened
8 slices brioche loaf, sliced 1-inch thick (see note above)
2 tablespoons Dijon mustard (optional)
12 slices ham
8 slices Swiss cheese, at room temperature
1/2 cup vegetable oil
4 large eggs, at room temperature
2/3 cup milk
1/4 teaspoon salt
1/4 cup confectioner’s sugar for dusting

Procedures

In small bowl, combine 1/4 cup jelly and 2 tablespoons butter. Spread 4 slices bread with mixture. Spread remaining 4 slices with (optional) mustard. Top each buttered slice in this order: 1 slice cheese, 3 slices ham, and 1 slice cheese. Top with bread (mustard side-down, if using) and press down lightly. Butter both sides of sandwiches with additional 4 tablespoons butter and set aside.
In small saucepan or bowl in microwave, heat remaining 3/4 cup currant jelly. Stir to smooth, cover, and keep warm.
In large bowl, whisk together eggs, milk, and salt. Carefully dip one sandwich in egg mixture and allow to soak for 10 to 15 seconds. Turn and soak for another 10 to 15 seconds. Transfer sandwich to cooling rack set inside rimmed baking sheet. Repeat with remaining sandwiches.
Heat 1/4 cup oil and 2 tablespoons butter in large skillet over medium-high heat until foaming subsides but butter is not brown. Fry 2 sandwiches at a time, until golden, 2 to 3 minutes per side. Transfer to cutting board. If skillet is dry, add remaining 1/4 cup oil and remaining 2 tablespoons butter and repeat with remaining 2 sandwiches.
Cool sandwiches 2 minutes, then cut in half, dust with confectioners’ sugar and serve with warm currant jelly.