Tag: sandwich

Posted on » by Dino » Theme:

The Rachel Sandwich

Notes

The Rachel Sandwich is a delicious spin on the classic Reuben, with roasted turkey in place of corned beef, and coleslaw in place of sauerkraut.

I thought the coleslaw was a little bit on the sour side, next time I would cut  the amount of vinegar and up the sugar.

Ingredients

Russian Dressing

Recipe from Epicurious

Yield: Makes about 1¼ cups

  • 1 Tbsp finely chopped Onion
  • 1 cup Mayonnaise
  • ¼ cup ketchup-style Chili Sauce
  • 4 tsp bottled (regular; not packed in beet juice) Horseradish
  • 1 tsp Hot Sauce, preferably Frank’s Red Hot Sauce
  • 1 tsp Worcestershire sauce
  • ¼ tsp Sweet Paprika
  • Fine Salt (*see notes, I omitted it)

Coleslaw

Recipe from All Star Sandwich Bar in Cambridge, MA

  • 1 small or ½ large Cabbage, shredded
  • 1 Carrot, grated
  • ¾ cup cider vinegar
  • 1 cup Mayonnaise
  • ¼ tsp ground Black Pepper
  • ½ tsp coarse Sea Salt
  • ½ tsp Celery Seed
  • 2 Tbsp Sugar

Sandwich

Recipe based on Martha Stewart’s version

  • 5 ounces sliced Roasted Turkey Breast
  • 2 slices Sourdough Bread
  • Unsalted butter
  • 2 Tbsp Russian Dressing (above)
  • 3 thin slices Swiss Cheese
  • 1/4 cup Coleslaw (above)

Directions

Russian Dressing

  1. In a mortar and pestle, mash the onion to create a paste, or use a large heavy knife to mince and mash the onion into a paste.
  2. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika.
  3. Season with fine sea salt, if desired. (*I did not think it needed any)

The dressing can be prepared ahead and refrigerated, in an airtight container, up to 2 weeks.

Coleslaw

  1. Wisk all ingredients together in a bowl
  2. Refrigerate for an hour

Sandwich

  1. Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
  2. Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle.
  3. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with 3 slices of cheese.
  4. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes.
  5. Sandwich turkey and coleslaw between bread. Slice and serve immediately.
Posted on » by Michael » Theme:

Bánh Mì Sandwich

This is the recipe I used to compile my pickled carrots & radish with sticky chicken and the modified baguette recipe. I didn’t end up making my own mayonnaise. I couldn’t find Maggi seasoning so I used light soy-sauce.

For each sandwich:

1 petit baguette roll or a 7-inch section cut from a regular length baguette, purchased or homemade
Mayonnaise, real (whole egg) or homemade mayonnaise
Maggi Seasoning sauce or soy sauce
Your choice of boldly-flavored meat or tofu, sliced and at room temperature
3 or 4 thin seeded cucumber strips, pickling or English variety preferred
2 or 3 cilantro sprigs, roughly chopped
3 or 4 thin jalapeño pepper slices
Everyday Daikon and Carrot Pickle (do chua)

  1. Slit the bread lengthwise, and then use your fingers or a bread knife to hollow out the insides, making a trough in both halves. Discard the insides or save it for another use, such as breadcrumbs. If necessary, crisp up the bread in a toaster oven preheated to 325ºF, and then let it cool for a minute before proceeding.
  2. Generously spreading the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. Start from the bottom portion of bread to layer in the remaining ingredients. (As with all sandwiches, you’ll eventually develop an order for layering the filling so as to maximize the interaction between flavors and textures.) Close the sandwich, cut it in half crosswise for easy eating, and enjoy.

 

Posted on » by Dino » Theme: ;

Halal Chicken on a Pita

Based on: Chicken and Rice NYC Street Meat Style by Eric Rhee and Michelle Won

Notes

Rafiqi’s Delicious Food carts are numerous and abundant in NYC. The delicious odor of garlic and middle-eastern herbs permeated my afternoon commute one day back in 2004 and I’ve been a Rafiqi’s addict ever since.

Rafiqi’s chicken is spicy, it’s tender, it’s packed with flavor, and best of all- it tastes exactly like that amazing smell which drew me in- enticing me to wait on a very long line on a scorching, muggy day back in 2004.

I had a rather successful attempt at recreating the chicken on a pita back in 2006, however the times I’ve tried since then didn’t work out so well. While the chicken was yummy, it didn’t have the depth of flavor you get at Rafiqi’s. I nailed the white sauce though, and that is the cornerstone of the meal!

*updates in red

Chicken Halal

Ingredients

  • 6 chicken thighs, fat trimmed, cubed (you can use bone-in, but boneless will be easier to work with)
  • 3 garlic cloves, minced
  • 2 Tbsp lemon juice
  • 1 Tbsp Oregano
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp dried minced onion
  • 1 tsp fenugreek
  • ½ tsp ground coriander
  • ¾ cup greek yogurt
  • sea salt
  • freshly ground black pepper
  • 3 tbsp olive oil
  • 1 tomato, cubed
  • ½ head iceberg lettuce, chopped
  • Pita bread

Instructions

  1. Combine all the spices, garlic, lemon juice and 1 tablespoon of olive.
  2. Generously salt and pepper.
  3. Work in the Greek yogurt.
  4. Add the cubed chicken thighs and onions and let it marinate overnight.
  5. Put 2 tablespoons of olive oil in a hot skillet.
  6. Add the chicken.
  7. When the chicken has browned, stir and place pitas on top.
  8. Once the pitas are warm, place a pita in a large square of tin foil and add the chicken.
  9. Top with lettuce and tomato.

White Sauce

  • 1 Cup Greek yogurt
  • 1 Cup mayonnaise
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 4 Tbsp white vinegar
  • 1.5 Tbsp. lemon juice (½ lemon)
  • 1 Tbsp. olive oil
  • 1 tsp dill (dry or fresh)

Red Sauce

  • 4 parts Harissa
  • 1 part Sriracha