Sandwich

Course: 

Remoulade Sauce

  • ​1/2 cup mayonnaise
  • ​2 scallions, minced
  • ​1/4 cup celery, minced
  • ​2 tablespoons parsley, minced
  • ​2 tablespoons dill pickle relish
  • ​2 tablespoons red wine vinegar
  • ​4 teaspoons Dijon mustard
  • ​4 teaspoons capers, drained and minced
  • ​2 teaspoons Worcestershire sauce
  • ​4 dashes hot pepper sauce (optional to taste)

Oysters

  • ​1 1/2 cups bread crumbs
  • ​3/4 cups all-purpose flour
  • ​1 teaspoon freshly ground black pepper (to taste)
  • ​1/2 teaspoon cayenne pepper
  • ​4 dozen oysters, shucked
  • ​4 large eggs, beaten
  • ​1/2 cup canola oil
  • ​8 crusty French rolls cut in half
  • 2 beefsteak tomatoes, thinly sliced
  • ​1 cup shredded romaine lettuce
  • ​2 lemons, cut into wedges

New Orleans Oyster Po Boy With Remoulade

Oyster Po'boy

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  • 4-5 lbs Boston butt pork roast
  • ​1 teaspoon salt, or more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil or more as needed
  • ​1 large onion, chopped
  • ​3 cloves garlic, minced
  • ​1 tablespoon grated fresh ginger
  • ​2 tablespoons tomato paste
  • ​1/4 cup honey
  • 2½ cups low-sodium beef broth
  • 1 cup bottled barbecue sauce, your favorite

Pulled Pork with Barbecue Sauce

Pulled Pork with Barbecue 

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Course: 

Pimento Cheese for Grilling 

  • 1 red bell pepper
  • ​8 ounces (about 3 cups) finely grated extra-sharp cheddar cheese
  • ​2 ounces (about 1/4 cup) softened cream cheese, cut into pieces
  • ​1 teaspoon crushed red pepper flakes
  • ​Salt and freshly ground pepper to taste

For each Grilled Pimento Cheese Sandwich

  • ​2 slices white bread
  • ​Three 1/3-inch-thick slices Pimento Cheese for Grilling
  • ​1 tablespoon unsalted butter

Note: Add 3 tablespoons mayonnaise to the cheese mixture for a traditional pimento cheese spread. This thinner spread is NOT suitable for grilling, however.

Grilled Pimento Cheese Sandwich

 

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Course: 
  • 2 red onions, thinly sliced
  • 2 tablespoons unsalted butter, plus 4 tablespoons softened
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh-leaf parsley
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • black pepper
  • 4 tablespoons crumbled Gorgonzola cheese, softened
  • 4 crusty Italian or French rolls, sliced in half horizontally 
  • 1 pound Black Forest ham, thinly sliced
  • 8 slices Gruyere cheese

 

Ham and Gruyere Panini

Ham and Gruyere Panini 

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Course: 
  • 4 oil-packed sun dried tomatoes drained
  • 1/2 cup mayonnaise
  • 1 tablespoon whole grain Dijon mustard
  • 8 ounces Andouille sausage, cut into 1 inch pieces
  • 2 1/2 lbs ground beef (15% fat)
  • 2 large shallots, minced
  • 2 teaspoons salt
  • 2 teaspoons ground back pepper
  • 1 teaspoon fennel seeds, crushed
  • 6 large sesame seed hamburger buns, split
  • 6 1/3 inch slices  red onion
  • olive oil
  • 1 cup Asiago cheese, coarsely grated
  • 1 7 ounce jar roasted red peppers, drained

Beef and Andouille Burgers with Asiago Cheese

Beef and Andouille Burgers with Asiago Cheese

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