Before I came to Israel, a large part of my life included sandwiches. While my children were growing up in Israel I would ask them if they want a peanut butter and jelly sandwich, and to my great surprise, their answer would always be "No!" How could anyone go through life without eating peanut butter and jelly sandwiches? Maybe there is still hope with my kids. When I tell them my favorite sandwich is toasted peanut butter and jelly with potato chips inside, they think I'm nuts. I say, "Yes, I prefer chunky."
Some of my fondest memories growing up are of eating toasted tuna fish sandwiches, fried egg sandwiches, toasted lettuce tomato and beef fry sandwiches, pastrami sandwiches, corned beef sandwiches, roast beef sandwiches and fried salami sandwiches. One of the most wondrous combinations was peanut butter, marshmallow fluff and bananas.
Here are some exciting alternatives to your regular selection of sandwiches. I would like to hear from you with your best inventions. Send them to email@example.com . Enjoy!
-- Chef Herschel
All of the following recipes for sandwiches were found on Epicurious.com
Pita Sandwiches with Eggplant, Peppers, Tomatoes and Cucumber
· 1 cup nonfat plain yogurt
· 1/2 cup light mayonnaise
· 1 7-oz. jar roasted red peppers, drained, chopped
· 1/3 cup packed fresh basil leaves, thinly sliced
· 1 large garlic clove, pressed,
Whisk yogurt, mayonnaise, peppers, basil and garlic in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate.
· Non-stick vegetable oil spray
· 1/4 cup olive oil
· 1/4 cup balsamic vinegar or rice vinegar
· 1 1/2 tbsps. dried oregano
· 2 eggs
· 2 tbsps. water
· Fresh breadcrumbs made from French bread
· All purpose flour
· 1 medium eggplant (about 1 1/4 lbs.), unpeeled, cut crosswise into 1/4-inch-thick slices
· 6 pita bread rounds
· 4 plum tomatoes, sliced
· 1 cucumber, cut diagonally into 1/4-inch-thick slices
· 1 7-oz. jar roasted peppers, drained, cut into strips
Preheat oven to 425°F. Spray 2 heavy large baking sheets with vegetable oil spray. Whisk olive oil, vinegar and oregano in small bowl to blend. Season to taste with salt and pepper. Whisk eggs and 2 tbsps. water in medium bowl to blend. Place breadcrumbs in shallow dish. Place flour in another shallow dish. Lightly dust each eggplant slice with flour, dip eggplant into egg mixture and then into breadcrumbs, coating completely. Place eggplant slices on prepared baking sheets. Drizzle with olive oil mixture. Let stand 15 minutes. Bake until brown on both sides and tender, turning occasionally, about 35 minutes. Remove from oven; cool eggplant on baking sheets.
Place 2 or 3 eggplant slices in each pita. Stuff each pita equally with tomatoes, cucumber and red pepper strips. Drizzle 1/3 cup sauce over filling in each pita and serve.
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Smoked-Turkey Tea Sandwiches with Arugula Mayonnaise
Try the arugula mayonnaise on burgers, and chicken and tuna sandwiches, too.
· 1/2 cup mayonnaise
· 1/3 cup (packed) coarsely chopped arugula leaves plus 30 whole arugula leaves (about 4 large bunches total)
· 1 tbsp. minced shallot
· 1 tbsp. chopped fresh parsley
· 1/2 tsp. grated lemon peel
· 12 thin slices firm white sandwich bread, crusts trimmed
· 10 ozs. thinly sliced smoked turkey
Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves atop turkey on each. Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.
Makes 6 servings.
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Tomato, Pickled Onion, and Coriander Sandwiches
· 8 1/2-inch slices whole grain bread, toasted lightly if desired
· 1/4 cup mayonnaise
· 2 large tomatoes, sliced
· 1/2 cup pickled onions (recipe follows)
· 1 cup fresh coriander sprigs
FOR THE PICKLED ONIONS
· 1 medium onion, halved lengthwise and sliced crosswise 1/8 inch thick
· 1/2 tsp. mustard seeds, crushed
· 1/2 tsp. freshly ground black pepper
· 1/4 tsp. ground cumin
· 1/4 tsp. salt
· 1/4 cup plus 2 tbsps. cider vinegar
· 1 tbsp. sugar
· 3 garlic cloves, crushed
Spread bread with mayonnaise and make 4 sandwiches with tomato slices, pickled onions, and coriander sprigs, pressing together gently.
In a saucepan of boiling water blanch onion 1 minute and drain. In a pan simmer onion and remaining ingredients 3 minutes. Transfer mixture to a small bowl and cool. Onions may be made 2 weeks ahead and chilled, covered.
Makes about 1 cup.
Makes 4 sandwiches.
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Steak Sandwiches with Crispy Onions
Can be prepared in 45 minutes or less.
· 1 cup thinly sliced onions
· 2 tbsps. margarine
· 1 tbsp. olive oil
· 3/4 cup thinly sliced mushrooms
· 1 garlic clove, minced
· 3/4 cup beef broth
· 1 1/2 tbsps. Pareve heavy cream
· 3 tbsps. ketchup
· 1 tsp. Dijon-style mustard
· 1 lb. grilled steak, cut into 1/8-thick slices
· 1 long loaf of Italian-style bread, halved horizontally and each half "margarined" lightly, cut into 4 pieces, and toasted
In a skillet cook the onions in the margarine and the oil over moderate heat, stirring occasionally, until they are crisp and golden and transfer them with a slotted spoon to paper towels to drain. In the fat remaining in the skillet cook the mushrooms and the garlic over moderately low heat, stirring occasionally, until the mushrooms begin to turn brown and transfer the mixture to a plate. Add the broth to the skillet and deglaze the skillet, scraping up the brown bits. Add the cream, the ketchup, the Worcestershire sauce, and the mustard and stir in the mushroom mixture and the steak slices. Divide the steak mixture among the bottom bread pieces, sprinkle with some of the onions, and top the onions with the remaining bread pieces.
Makes 4 servings.
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Mexican-Style Chicken Sandwiches
· 2/3 cup mayonnaise
· 2 tbsps. fresh lime juice
· 1 1/2 tsps. grated lime peel
· 1 15- to 16-oz. can black beans, drained, 2 tbsps., liquid preserved
· 1 1/2 tsps. ground cumin
· 4 French rolls, split horizontally, lightly toasted
· 4 skinless, boneless chicken breasts halved
· 3/4 tsp. cayenne pepper
· 1 tbsp. olive oil
· 4 1/4inch-thick slices Pareve cheese
· 2 medium tomatoes, sliced
· 1 large avocado, peeled, pitted, sliced
Whisk mayonnaise, lime juice and lime peel in a small bowl to blend; season with salt and pepper. Stir beans and cumin in small skillet over medium heat until heated through, about 5 minutes. Add reserved bean liquid. Using fork, mash beans in skillet to coarse paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates. Spread with bean mixture.
Sprinkle chicken with 3/4 tsp. cayenne pepper and salt. Heat 1 tbsp. olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 4 minutes per side. Top chicken with Pareve cheese slices. Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute.
Place chicken on bean mixture. Top with tomato, then avocado. Spread lime mayonnaise generously on cut side of each roll top. Press onto sandwiches.
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Curried Chicken and Mango Sandwiches
We particularly liked this sandwich on slipper-shaped ciabatta bread, although any type of soft Italian bread is suitable.
· 1/4 cup mayonnaise
· 1 tbsp. Pareve cream
· 1 1/2 tsps. chopped fresh cilantro leaves
· 1 tsp. curry powder
· 1/2 firm-ripe mango
· 2 skinless, boneless chicken breast halves (about 3/4 lb. total)
· 1 tsp. olive oil
· 1 7-inch length soft Italian bread such as ciabatta
· 4 small soft-leafed lettuce leaves
In a bowl stir together mayonnaise, Pareve cream, cilantro, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise.
Pat chicken dry and season with salt and pepper. In a 9-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken 4 minutes on each side, or until cooked through. Transfer chicken to a cutting board and let stand 5 minutes. Diagonally slice chicken and season with salt and pepper.
Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half.
Makes 2 servings.
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This old favorite is a delicious way to use up cold turkey.
Pareve cheese is a very high quality now. It is much better to serve Pareve cheese with real meat than Pareve meat with real cheese.
Allow 2 large slices of really good pumpernickel or black Russian rye, spread with margarine, for each sandwich. On one slice place a slice of pareve cheese, a generous slice of baked or boiled corned beef, a layer of really excellent cole slaw, a generous helping of cold white meat of turkey, and Russian dressing. Top with the second slice and serve with additional cole slaw and Russian dressing if you wish.
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