Awesome Sandwiches for Home or Entertaining

Awesome Sandwiches for Home or Entertaining

I don’t know about you, but I love a great sandwich.  I recently posted my recipe for a great, flavorful tuna sandwich, but I have a bunch of others I really enjoy.  At a birthday brunch for my hubby recently, I made an assortment of open face sandwiches that were a huge hit. All three are good as a regular sandwich too (with a top slice of bread). Enjoy!

Chicken with Paprika Aioli, Caramelized Onions and Watercress

Basic Ingredients:
8 1/4″ slices of rustic bread, toasted lightly
enough sliced roasted chicken or turkey for 4 sandwiches
1 bunch fresh watercress, leaves removed from stems, washed and dried

Aioli:
3/4 cup mayonnaise
1 clove minced garlic
1 Tbsp smoked paprika
1/2 tsp salt
a few grinds of fresh black pepper

Caramelized onions:
1 large yellow or red onion
1 Tbsp olive oil
1/2 tsp salt

Make the aioli by combining the mayo, garlic, paprika, salt and pepper in a bowl and mix well. Refrigerate until ready to use. To caramelize the onions, slice them thinly then place in a sauté pan with the olive oil and sprinkle with salt. Cook over medium heat until deep caramel in color but not browned, about 20 minutes. Lower heat to medium-low during cooking if they begin to brown. Remove from heat and let cool slightly.

To assemble, spread a bit of the aioli on each slice of bread. Layer the chicken or turkey slices on 4 of the pieces of bread. Top the chicken or turkey with caramelized onions and fresh watercress. Top with the remaining slices of bread, and you are good to go!

iStock_000024422585XSmall

Prosciutto and Fontina sandwich with Arugula Pesto and Pickled Shallots

8 1/4″ slices of rustic bread, slightly toasted
1/4 pound thinly sliced prosciutto
sliced Fontina cheese (enough for 4 sandwiches)

Arugula Pesto:
2 cups arugula
1/4 cup olive oil
1/2 cup pine nuts
1 tsp salt
1 tsp lemon juice
1/2 tsp sugar

Pickled Shallots:
2 shallots, very thinly sliced
2 tsp kosher salt
2 tsp sugar
2 Tbsp red wine vinegar
enough water to cover the shallots

Make the arugula pesto by combining all the ingredients in a food processor or blender and blend until a thick puree is created (it should be the consistency of mayonnaise). If needed, add a couple tablespoons of water to get the desired consistency. Taste for seasoning and adjust lemon and salt as needed. Refrigerate until ready to use.

To pickle the shallots, put the sliced shallots, salt, sugar and vinegar in a bowl. Add enough cold water to cover them completely and mix to distribute all ingredients. Allow to sit for at least 30 minutes and up to an hour.  Drain the liquid and place on paper towels to absorb extra moisture.

To assemble, spread some of the arugula pesto on each slide of bread.  Top 4 of the slices with prosciutto, then sliced fontina, and some of the pickled shallots. Top with the remaining bread slices and enjoy!

Smoked Bacon, Lettuce and Tomato sandwiches with Garlic Aioli

Ok, everyone knows how to make a BLT. But it really is in the perfect combo of smoky, peppered bacon, ripe sweet tomatoes, and soft butter lettuce. Complimented with a garlic aioli and you have an amazing sandwich! Start by finding the best bacon you can get, preferably an applewood smoked bacon, and even better if it is peppered. Also look for heirloom tomatoes that are just ripe. This obviously means tomatoes need to be in season, so this is a summer/early fall sandwich.

8 1/4″ slices of rustic bread, lightly toasted
16 slices of smoky bacon
enough butter lettuce leaves for 4 sandwiches, washed and dried if needed (the small, inside leaves are more tender)
8 slices of tomato

Aioli:
3/4 cup mayonnaise
2 cloves minced garlic
1/2 tsp salt
1/2 tsp fresh lemon juice

Make the aioli by blending all ingredients in a bowl (you can also process in a mini food processor). Refrigerate until ready to use. Cook the bacon either in a sauté pan over medium high heat until just crisp, or you can also do in the oven at 400 degrees on a cookie sheet.

To assemble, spread all slices of bread with some of the aioli. Top 4 slices of bread with bacon, then with 2 tomato slices per sandwich, and finally with butter lettuce leaves. Top with remaining slice of bread and enjoy.

I hope you like these recipes — all quite simple but absolutely delicious!

Bon appetit!

Share This Post

Leave a reply