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Sandwich Recipes

Thursday, April 25, 2013 · Filed Under:

Recipes courtesy Jeff Mauro

The Playa’s Club
INGREDIENTS
20 slices thinly cut pancetta

Tomato-Arugula Pesto:
1/4 cup pine nuts
1 cu.1p arugula (baby arugula or regular)
1 cup fresh basil leaves
1 cup grated Parmesan
1 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon fresh squeezed lemon juice
1 clove garlic
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Sandwich Build:
12 slices fresh challah bread, cut about 1/3-inch thick
Japanese mayonnaise
1 pound maple-glazed turkey breast, sliced thin
4 crisp leaves red leaf lettuce
DIRECTIONS
‣ Preheat the oven to 375 degrees F.
‣ Lay out the pancetta onto an ungreased baking sheet.
‣ Place in the oven and cook the pancetta until extra crispy, 18 to 20 minutes. Remove and let cool.

For the tomato-arugula pesto:
‣ In a dry skillet over medium heat, lightly toast the pine nuts until slightly golden, 3 to 5 minutes.
‣ Remove and set aside to cool.
‣ In a food processor, add the toasted pine nuts, arugula, basil, cheese, sun-dried tomatoes, lemon juice and garlic. Pulse until just combined. Slowly stream in the olive oil until the pesto has a nice rustic consistency, about 10 seconds. Season with salt and pepper.

For the sandwich build:
‣ On the bottom of a slice of challah, schmear a bit of mayo and then top with some of the turkey slices and a piece of lettuce.
‣ Schmear pesto on both sides of the second slice of challah and place it on top of the lettuce, and then more turkey and then some of the pancetta.
‣ Schmear mayo on the third challah slice and top off the sandwich.
‣ Use a toothpick to skewer the layers together.
‣ Repeat with the remaining ingredients.
‣ Cut it into quarters

Tip the D.J. to play your favorite jam (R-Kelly’s Ignition [remix]) and get to Clubbin’.


Homemade Sour Cream and Onion Chips
INGREDIENTS
1/4 cup plus 1 teaspoon kosher salt
3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10th of an inch)
8 cups peanut oil
3 tablespoons buttermilk powder
2 tablespoons onion powder
1 tablespoon garlic powder
1/2 teaspoon sugar
3 tablespoons minced fresh dill
DIRECTIONS
‣ Whisk together 8 cups water with 1/4 cup of the salt.
‣ Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
‣ Heat the oil a large Dutch oven to 350 degrees F.
‣ In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
‣ In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes.
‣ Toss immediately in a large bowl with some of the spice mixture.
‣ Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
‣Hold them in semi-airtight container for a few days, if you can stand it that long.


Chicken Pot Pie Sandwich
INGREDIENTS
Biscuits:
2 cups self-rising flour
1/2 teaspoon baking soda
1 stick cold salted butter, cubed, plus 4 tablespoons, melted
1 cup cold buttermilk
1 1/2 teaspoons chopped fresh thyme
Crushed black pepper

Filling:
4 bone-in, skin-on chicken breasts
2 tablespoons butter
2 carrots, diced
1/2 yellow onion, diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons dry sherry
3/4 cup heavy cream
3/4 cup chicken stock
1 sprig fresh thyme

Sweet Pea Pesto:
1 cup frozen peas, defrosted
1/4 cup fresh parsley leaves
1/4 cup toasted pine nuts
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
DIRECTIONS
For the biscuits:
‣ Preheat the oven to 425 degrees F.
‣ Whisk the self-rising flour and baking soda together.
‣ Then cut the cold butter into the dry ingredients.
‣ Mix until it resembles sand. In a separate bowl, whisk together the buttermilk, thyme and 1 teaspoon crushed pepper.
‣ Add the buttermilk mixture to the flour and butter mixture and, using a rubber spatula, mix until just combined. Do not over mix!
‣ On a silicon-lined baking sheet, scoop about a 1/4 cup of the batter to form each biscuit, leaving about 2 inches between each biscuit.
‣ Brush each with melted butter and sprinkle with crushed pepper.
‣ Bake until golden brown, about 15 minutes.
‣Let cool on wire rack.

For the filling:
‣ In the same oven, bake the chicken on a parchment-lined baking sheet until the internal temperature on an instant-read thermometer reaches 160 degrees F, 20 to 25 minutes. Let cool, remove the skin and shred.


Short Cake Club
INGREDIENTS
1 1/2 cups heavy whipping cream, cold
2 tablespoons powdered sugar
1 teaspoon vanilla paste
2 to 3 tablespoons salted butter, melted
18 round mini dessert cake shells
1 to 2 pints mixed berries (raspberries, blackberries, blueberries, strawberries, etc.)
DIRECTIONS
‣ Using a hand mixer, whisk together the cream, sugar and vanilla paste until stiff peaks. Set aside and keep chilled until ready to use.
‣ Heat a grill pan over medium heat. Wipe the grill with a thin layer of butter soaked into a paper towel.
‣ Grill the cake shells on each side until dark grill marks are achieved, about 1 minute per side. Set aside to cool.
‣ Into the well of each grilled cake, place a nice dollop of the whipped cream. Then place berries on top of the cream, place another cake on top and sandwich the two together.
‣ Add a berry (or two) to a skewer and then skewer the sandwich together.
‣ Eat with your pinkies up.

What is your favorite kind of sandwich?




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