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7 ways to build a better sandwich
No baloney - these creations rival those from a deli04:20 PM CDT on Friday, May 2, 2008
Perhaps you've eaten too many ho-hum sandwiches – so many that you consider sandwich suppers a cop-out. If so, it's time to rebuild your sandwich repertoire.
Study the menus of many restaurants and delis, and one thing's clear: There's an upper echelon of sandwiches that are anything but boring. You won't find white bread and lunchmeat; instead, these are substantial, sophisticated sandwiches, brimming with interesting ingredients and clever combinations.
Restaurants charge close to entree prices for these large-scale models. So why not build your own version for dinner?
These giants tend toward the gourmet end of the sandwich spectrum, yet they require no culinary skills – just smart shopping. Most rely on ready-to-use ingredients from the supermarket. Others are great vehicles for leftovers. All are easy. And when lazy summer days make serious cooking unthinkable, assembling one of these super sandwiches is the smart option. A salad or chilled soup rounds out the meal. Their portability makes them perfect fare for the patio, pool, picnics – or poker.
Use these ideas as a blueprint for revamping your sandwich menu. Feel free to mix and match ingredients to suit your palate.
Tina Danze is a Dallas freelance writer.
Spread bottom half of a split baguette with bottled Alessi olive paté (or olive pesto).
Add a layer of bottled roasted red bell peppers.
Top with generous layers of sliced salami, mortadella, ham and provolone cheese.
Spread the top half of the baguette with mayonnaise, and place firmly over bottom half.
Slice into manageable squares or rectangles.
Split a ciabatta roll (sold at Central Market, Whole Foods Market and Tom Thumb Flagship). Drizzle both halves with good quality extra-virgin olive oil.
Top bottom half with half of a 6-ounce can of Starkist Gourmet's Choice tuna fillet solid light tuna in olive oil.
Drizzle with additional olive oil and a squeeze of lemon juice.
Sprinkle with capers, then add a few bottled anchovy fillets , to taste.
Top with sliced hard-cooked eggs, tomatoes, pitted kalamata olives and basil leaves.
Place top half of roll on sandwich and serve with plenty of napkins.
Spread one slice of sourdough bread loaf liberally with bottled mango chutney.
Top with slices of brie cheese. Place under a broiler until cheese begins to melt.
Cover brie with several slices of Black Forest ham.
Top with arugula.
Spread another slice of sourdough liberally with Dijon mustard.
Top the sandwich and serve immediately.
Toast two slices of country bread.
Spread each slice with softened goat cheese.
Slice a cooked chicken breast half (grilled, poached or pan-fried) into strips (or buy cooked chicken strips from the supermarket).
Drizzle chicken lightly with balsamic vinegar.
Arrange chicken strips on bottom half of sandwich.
Cover chicken with bottled sun-dried tomatoes in olive oil.
Top with baby spinach leaves.
Cover with remaining slice of country bread.
Split half a loaf of French bread horizontally.
Spread the bottom half with mayonnaise.
Top with a slice of leftover roast pork loin.
Top with a slice of deli ham.
Drain some bottled sauerkraut thoroughly in a colander.
Top ham with sauerkraut, then a slice of Gruyère cheese.
Spread top half of French bread with mustard and place over bottom half.
Cook in a sandwich press or skillet (pressing down on the sandwich with another skillet) until toasted and cheese begins to melt.
Combine 1/2 cup mayonnaise with 2 mashed garlic cloves.
Whisk in 1 tablespoon lemon juice and 1 ½ tablespoons olive oil.
Spread slices of country bread with about a tablespoon of the mayo mixture.
Layer thick slices of hard-cooked eggs on one slice.
Dab with additional mayo to taste.
Top with your choice of anchovies, capers or pitted kalamata olives.
Cover with basil leaves and remaining bread slice.
Note: You may substitute a bottled lemon-flavored mayonnaise. Don't skimp on the mayo; it's both flavor and glue.
Mix 1 tablespoon mayonnaise with 1 ½ tablespoons crumbled blue cheese.
Spread bottom half of a split onion roll or kaiser roll with cheese-mayo mixture.
Spread top half of roll with Kraft horseradish sauce.
Place several thin slices of roast beef over the blue cheese side.
Top with thinly sliced red onion, ripe tomato slices and red leaf lettuce.
Cover with remaining half of roll or slice of bread.
Note: Central Market's deli roasts its own beef; it's the best beef cold cut in town.
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