The Sandwich, Four Ways
Today, we explored the limitless world of sliced bread filled (or topped) with stuff. Really good stuff. Scott and I each assembled two of our favorite sandwiches, much to the happiness of lurking, hungry apartment-mates.
One of them has bacon.
Another has basil.
Making and eating four sandwiches (even with help) was a test of endurance, but a relaxing and fun test. And absolutely delicious.
“We can do it real big, bigger than you ever done it”
Scott’s Orchard Melt
Serves 1
2 slices of sourdough bread
4 slices of cheddar cheese
4 slices of bacon
Half an apple, thinly sliced
1 tbsp. Dijon mustard
1 tbsp. honey
2 Romaine leaves
Mix together the mustard and honey. Spread on each slice of sourdough bread.
Assemble the rest of the ingredients (except for the Romaine leaves) on one slice of the bread. Top with the other slice and grill on a hot panini press for 7-8 minutes.
Carefully open the sandwich and add the lettuce leaves. Reassemble and enjoy!
Genna’s Caprese Foccacia
Serves 1
1 4” slice of focaccia, cut in half
1 small ball of fresh mozzarella, sliced
4 heirloom grape tomatoes, sliced (or 4 slices of vine-ripened tomato)
Handful of arugula
2 tbsp. pesto*
Spread pesto on each side of the focaccia bread. Layer the mozzarella and sliced tomatoes on one slice of the bread and top with arugula. Place other side of focaccia bread on sandwich and enjoy!
*Basil Pesto: Blend together 3/4 c. loose basil leaves, 2 tbsp. Parmesan, 1 tbsp. Pecorino Romano, 2 tbsp. dry roasted pignoli nuts, 1 clove of garlic, salt and pepper with about 1/4 c. extra virgin olive oil until it reaches a smooth consistency.
Scott’s Ham à la Mediterranean
Serves 1
2 slices of whole wheat bread, toasted
2 slices of honey cured ham
2 Romaine leaves
3 tbsp. garlic hummus (or your preferred variety)
Handful of chopped Kalamata olives
Spread the hummus on both sides of the bread. Sprinkle the olives on the hummus and press them down a bit so they stay in place. Layer the ham and lettuce on one slice of bread and top with the other. Enjoy!
Genna’s Avocado-Sardine Open Faced Sandwich
(an adaptation of an Alton Brown recipe)
Serves 2
1 avocado
1 can of sardines*
2 whole wheat rolls
1 clove of garlic, peeled
Juice of 1/2 a lemon
Salt & black pepper
A few drops of Sriracha sauce (or your favorite hot sauce)
Cut the whole wheat rolls in half and toast. Rub the garlic on the toasted bread.
Drain the oil from the can of sardines and transfer to a bowl. Flake the fish with a fork. Chop the avocado,** and mash in a bowl with the lemon juice, salt and pepper.
Spread half of the avocado mixture onto the two sides of one roll. Top with half of the flaked sardines and Sriracha sauce. Bon appétit!
*I use Cento Skinless & Boneless Sardines in Olive Oil here, but have used skin-on, bone-in and smoked varieties previously. All are good, so go with your preference.
**To chop an avocado: Cut it lengthwise around the pit. Gently tap the pit with a knife until it is slightly lodged and turn the knife, removing the pit from the avocado’s flesh. Score the avocado with a knife, creating a crosshatching pattern. Remove the flesh with a spoon, scraping as close to the skin as possible.
