I have had a ”love and hate” relationship with sandwiches. As of right now, I am back to loving sandwiches. They can be as basic as peanut butter and jelly on white bread. Or, they can be fancy with layers of meats, cheeses, sauces, and veggies. There is so much to love about sandwiches!
Green goddess sandwiches
Green goddess mayonnaise (makes enough for 4-6 sandwiches):
- 1/3 cup packed basil leaves
- 1/3 cup packed tarragon leaves
- 1/3 cup packed chopped chives
- 2 medium-large garlic cloves
- 2 anchovy fillets
- zest and juice of 1/2 a lemon
- 1/4 teaspoon salt
- 1/2 cup good mayonnaise (such as Spectrum’s olive oil mayonnaise)
- pickled spring onions (makes enough for 4-6 sandwiches):
- 2 spring onions, bulb thinly sliced
- 1/2 cup white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon fine sea salt
- 1/4 teaspoon black peppercorns, lightly crushed
- 2 slices pan bread (I like something with a neutral flavor such as Josie Baker’s Wonder Bread)
- 1/2 a small, ripe avocado, sliced
- 2 fat slices fresh mozzarella
- 1 medium-sized green zebra tomato (or another heirloom tomato), sliced
- a few thin slices cucumber
- several slices pickled onion
- a handful of sprouts (such as broccoli sprouts), rinsed and dried
- a couple of small lettuce leaves (butter or romaine), rinsed and dried
Make the mayonnaise:
- In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.
Pickle the onions:
- In a medium-sized jar, combine the onion slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.
Assemble the sandwiches:
- Toast the bread and spread both slices with a thick layer of the mayonnaise. Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce. Sandwich with the other slice of bread and press down gently. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.
Delicious Baked Sandwiches
- 1 dozen buns or rolls
- 1/2 lb. to 3/4 lb. thinly sliced meat
- 12 slices of cheese
For the Sauce
- 1/2 c. melted butter
- 2 Tbsp. honey or brown sugar
- 1 Tbsp. mustard
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. poppy seeds
- Assemble sandwiches by layering your choice of meat and cheese on buns or rolls.
- Place sandwiches in a baking pan and set aside.
- In a small saucepan or glass measuring cup, mix all ingredients for the sauce and boil or microwave until butter is melted.
- Pour sauce over sandwiches.
- Sprinkle poppy seeds over sandwiches.
- Bake now (instructions below), or refrigerate for several hours (even overnight)
- Bake at 350ºF for 20 – 25 minutes, or until the tops are brown and the cheese is melted. Cover loosely with foil if you don’t want your sandwiches to get as brown.
Gourmet Banana Peanut Butter Sandwich
- 2 Slices Sprouted Wheat Bread
- 1 tsp chopped walnuts
- 1/2 banana sliced
- sprinkle of cinnamon
- 1 tbsp almond butter
- 1 tbsp peanut butter
- 1/2 tsp honey
- Spread the peanut & almond butter mixture on both slices of bread, and top one half with sliced bananas
- Add chopped walnuts on top of the banana slices along with a sprinkle of cinnamon and a drizzle of honey.
- Top with the other slice of bread (that already has peanut/almond butter spread on it), and put into the panini press (or grill in a griddle pan if you don’t have a panini press)
- Once the top has browned and is slightly crispy, remove from panini press and let cool for 1-2 min.
- Cut the sandwich in half and enjoy!