Introducing the Sandwich of the Month series with a classic – pulled pork!

May31

Lately, I’ve been trying to think of ways to enhance my blog content. I want to challenge myself – to broaden my cooking horizons, if you will – and I want you, my readers, to have something to look forward to. (Way back when, I had a short stint with soups but quickly grew sick of making them, especially since I insisted on posting one recipe each week). The answer came to me in a rather organic way and it excited me much more than soup. I love sandwiches and chances are you love sandwiches, so why not write about some fricken’ sandwiches?!

Pulled pork has been on my “recipes to try” list for several years now. Seriously. I put it there because it is one of my very favorite foods ever, but it has remained there so long for two reasons. The first being that every recipe I seemed to come across called for a slow cooker, which I don’t have. The second being pure fear. Because I love it so, I was afraid to mess it up and be forever disappointed in myself (I do not take failure lightly). But alas, a ray of hope appeared, by the name of Melissa Clark, no less. A few weeks ago, a recipe and video for pulled pork was featured on the New York Times’ Diner’s Journal blog. Clark made it look for easy and delicious, and I just knew my time had come. And the best part – no slow cooker needed!

Inspired by this Melissa Clark recipe from The New York Times

(Yield: 6 sandwiches)

Ingredients:

2 lb pork butt

Store-bought barbecue sauce

6 hamburger buns or potato rolls

Dry rub:

2 tbsp brown sugar

1 tsp chili powder

1 tsp garlic powder

1 tsp freshly ground black pepper

3/4 tsp cumin seeds

1 1/2 tsp kosher salt

Procedure: Rinse pork, pat dry with paper towels and place into a roasting pan. In a small bowl, combine the dry rub ingredients. Massage the meat generously with dry rub and let stand at room temperature for one hour.

Heat oven to 300F and roast pork for 3 hours. Remove from oven. When the meat is cool enough to handle yet still warm, shred it using two forks or your fingertips.

Toss the pulled pork with about 1/2 cup (or more if desired) of your favorite barbecue sauce.

Divide the meat evenly amongst the rolls and serve immediately.

Now tell me, what is your favorite sandwich?

Panini press not required

Jun21

Summer has officially arrived and New York City is definitely feeling the heat. Our first heat wave set in yesterday and it is expected to last through today and tomorrow. Upon stepping outside, at first it feels like a gentle embrace by the heat of the sun, but about 30 seconds later, it feels like a hug from a stinky, sweaty, obnoxious third cousin who seems very happy to see you since last year and refuses to let go!

It is disgusting.

When it is too hot to cook a big dinner at home and you don’t want to order in, omelets and sandwiches are ideal. But of course no one wants to have a soggy, limp, cold sandwich after a long day of work, and that’s where panini come in. Fact: “Panini” = plural, “panino” = singular. And don’t worry, you don’t need a fancy panini press to make them. All you need is a grill pan, which almost every household has these days, and a heavy pot or pan.

This recipe also features pistou – the French equivalent of the Italian pesto, usually sans pine nuts or cheese. I made mine in a food processor but I kind of had a hard time. I could not get the sauce to be fine and smooth the way it’s meant to be, but I think that was because I failed to properly dry the leaves prior to working with them. Do you have any idea where I went wrong?

(Yield: 2 sandwiches)

Ingredients:

4 slices of bread

About 6 slices deli ham

2 tbsp goat cheese, softened

1 tomato, thinly sliced

About 2 tbsp pistou (recipe follows*)

Olive oil, for the grill

Procedure: Place a grill pan over medium heat. Dip a piece of paper towel into olive oil and rub on grill. Spread goat cheese on two slices of bread and set aside. Spread pistou on remaining slices. Top with ham and tomatoes and close sandwiches. Place sandwiches on grill and top with a heavy pot or pan (this presses down on the sandwich so they compress and grill marks appear). Flip sandwiches after two min and replace pan on top. Serve immediately.

*Pistou: Combine 1 cup of dry basil leaves and 1 roughly chopped garlic clove in a food processor. Pulse to start breaking down leaves. Add a pinch of salt and about 3 tbsp of extra virgin olive oil. Leave processor running until the sauce reaches a smooth consistency.

Mushroom Bruschetta (or: The Cure for the Common Cheeseburger)

May24

As most of you should have realized by now, Memorial Day is coming up this weekend, and you know what that means: BBQ time. Yes, folks, barbecue season is officially starting. For us meat-eaters, this means juicy burgers, hot dogs, fat Italian sausages, pork chops and sizzling T-bone steaks. (Drooling yet?) But for those who don’t/can’t eat meat, this means… Well, actually I have no idea what it means. What do vegetarians eat at barbecues? Do vegetarians go to barbecues? Did I forget to put on deodorant again?

Hopefully this recipe will address at least two of these three concerns.

Mushrooms are the go-to substitute for meat, and these mushroom topped crostini are the chic and petite antidote to the cheeseburger. If you’re a vegetarian that’s hosting/attending a barbecue this weekend, this recipe is for you.

(Yield: 8 pieces)

Ingredients:

10 oz crimini mushrooms

1 small/ 1/2 medium yellow onion, diced

2 garlic cloves, chopped

1 tbsp butter

1 tbsp olive oil, plus extra for drizzling

4 slices Muenster cheese, cut into 2 pieces

8 slices white bread

Salt/pepper

Procedure: Wash mushrooms under a gentle stream of lukewarm water. Dry on paper towels and thinly slice. Preheat a large skillet over medium-low heat. Add oil and butter. When butter melts, add onion with a pinch of salt, and cook until translucent, about 3 min. Stir in garlic and cook for 60 sec, until fragrant. Add mushrooms and cook for 5-6 min. Season with salt and pepper, and turn heat off.

Preheat a grill pan over medium heat. Drizzle bread with olive oil and place oil side down on grill. Toast for about 2 min, flip, and top each slice with about 1 tbsp of mushrooms. Then place a cheese slice over each piece. Turn heat off and cover grill pan with a foil tent until cheese is melted, about 3 min. Serve warm.

Homemade roasted bell peppers

Mar13

When people say, “I have an addictive personality,” to describe their cigarette smoking habits and the like, I say it’s BS. However, I do think it’s possible to like one thing so much that it seems as if you’ll never want to stop doing/smoking/eating it. And I do think it’s possible to be prone to liking one thing very much rather than liking many things just a little. Such has been the case with my breakfast routine as of late – a grilled cheese sandwich with roasted red peppers every morning. Every. Single. Morning. Also, I’ve only been listening to the music of Lana del Rey for like a month. But I digress.

This (the breakfasts, not LDR) is partially due to the fact that my mom has taken to roasting and marinating peppers, and keeping them in the fridge, until their destiny as a sandwich component comes to fruition. I’ve grown quite fond of this habit and decided to make this week’s batch myself.

And, if you follow me on Twitter, you know this…

Yes. This wonderful ingredient that proudly sits on every Asian restaurant’s counter is now at my disposal. Eager to test it out, I decided to incorporate it into the peppers.

Ingredients:

3 bell peppers (red and/or orange)

3 tbsp vegetable oil, divided

1 tsp sriracha sauce (optional)

1 tbsp honey

1 clove garlic, crushed

2 tsp white vinegar

3 tbsp water

Pinch of salt and pepper

Preheat oven to 375F. Wash and dry peppers. Divide 1 tbsp of oil amongst peppers and rub to coat evenly. Place on a baking sheet covered with foil and roast for 35 min, or until skin is charred and blistered. Remove from oven and cool completely.

In a bowl, whisk together all remaining ingredients. Set aside.

When peppers are cool enough to handle, peel off skin and discard along with ribs and seeds. Slice each pepper into 4 pieces and coat evenly in marinade. Refrigerate overnight, and come morning, they’ll be ready to be thinly sliced and enveloped in a crispy, cheesy sandwich.

The sriracha gave the peppers a great kick, BTW, so I highly recommend you purchase yourself a bottle.

The ever-elusive chick pea wrap

Feb29

Some years ago, I bought a wrap in my school’s cafeteria. The wrap was, along with the other items in that refrigeration unit, catered (for lack of a better term) by a nearby Middle Eastern restaurant. The overpriced, flatbread wrap contained lightly mashed, well-seasoned spicy chick peas, and I thoroughly enjoyed it. I never ate it again though – I rarely eat cafeteria food – so I don’t know why I remembered about this insignificant school meal today but remember I did.

I attempted to re-create the wrap and I must say that I came dangerously close to success. However, I used a regular wrap instead of flatbread and added tomatoes for some pizazz. Next time, I think I will add garlic and sautéed onions.

It’s also worth mentioning that this is a great lunch or dinner idea for vegetarians (you sick bastards… Just kidding… Or am I?)

(Yield: About 6 wraps)

Chick pea wrap filling:

2 15 oz cans chick peas, rinsed, drained

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1.5 tsp yellow curry powder

1 tsp cumin seeds

1 pinch cayenne pepper

¾ tsp freshly ground black pepper + ¾ tsp salt

Procedure: Combine all ingredients in a food processor fitted with the blade attachment. Puree until chunky (we’re not making hummus) and re-season if necessary. Ta-da!

Croque Madame

Nov11

This is one of my favorite French foods. During the month I spent in Paris, I ate it like every other day – it was cheap, and along with omelettes and crepes, it was on almost every brasserie menu. Oh the crispy, cheesy, saucy memories!

(Yield: 2 sandwiches)

Ingredients:

4 slices white bread

4-6 slices deli ham

2 slices Gruyere cheese

2 eggs

2 tbsp butter, divided

Salt and pepper

(For Béchamel sauce)

1 tbsp butter

1 tbsp all-purpose flour

8 oz whole milk

1/8 tsp grated nutmeg

Begin by preparing the sauce: Melt the butter in a small sauce pot over medium-low heat. Whisk in flour and cook for 60 seconds, until it is tan in color, stirring constantly (this is a roux). Then whisk in milk. Cook for 4-5 minutes, until the sauce comes to slight boil and thickens, stirring frequently. Turn heat off. Season with nutmeg and salt and pepper to taste. It should be thick enough to coat the back of a wooden spoon.

Then the rest: Preheat the broiler. Butter one side of each bread slice. On a work surface, place two of the slices buttered side down. Spread one tablespoon of the sauce over the two slices, and top with ham and cheese. Cover with the remaining bread, buttered side up. Spread another tablespoon of the sauce over the top of each sandwich. Place on a baking sheet and broil until the bread is toasted and the cheese is melted, 4-5 minutes. In the meantime, fry the eggs ‘sunny side up’ in the remaining butter over medium heat until crispy at the edges. When the sandwiches are ready, top each one with an egg, and serve immediately.

As seen on Appetude

Apple-stuffed french toast

Oct9

God, I love this stuff. I have now attempted three variations of it. Besides apple, I’ve stuffed French toast with canned peaches and fresh strawberries. Next time I think I’ll flambé the apples with brandy before putting them into the sandwich.

(Yield: one mouthwatering breakfast)

Ingredients:

2 slices white Wonderbread

1 heaping tbsp cream cheese, divided

5-6 thin apple slices

1 egg

2 tbsp milk

1/2 tsp cinnamon

1 tsp butter

Maple syrup or powdered sugar for the grand finale

Procedure: In a shallow dish, beat together egg, cinnamon and milk, seasoning with a pinch of salt. Set aside. Divide cream cheese between two bread slices and spread evenly. Layer apples over cream cheese on one slice and close sandwich. Dip entire sandwich into egg mixture on both sides. Melt butter in skillet over medium heat until it begins to bubble. Place sandwich in skillet. Cook 2-3 min per side (or until golden brown), flipping once. Serve immediately.

Stuffed French Toast

Aug5

This breakfast is creamy, sweet, delicious and beautiful. It works wonders on significant others. Doesn’t it just implore to be eaten in bed? I assure you the other in question will be impressed. And you might even get some.

You’re welcome.

“T.J’s Cream Cheese and Strawberry-Stuffed French Toast” from the Deen Family Cookbook, 2009

(Yield: 1 luscious breakfast)

Ingredients:

2 slices white Wonderbread

1 heaping tbsp cream cheese

4-5 strawberries, sliced

1 egg

2 tbsp milk

1 tsp butter

Maple syrup or powdered sugar for the grand finale

Procedure: In a shallow dish, beat together egg and milk, seasoning with a pinch of salt. Set aside. Divide cream cheese between two bread slices and spread evenly. Layer strawberries over cream cheese on one slice and close sandwich. Carefully dip entire sandwich into egg mixture on both sides. Melt butter in skillet over medium-low heat until it begins to bubble. Place sandwich in skillet. Cook 2-3 min per side (or until golden brown), flipping once. Serve immediately.

The breakfast of chic champions.

Jul26

This morning I gazed into my fridge in despair, not craving either of my usual breakfast choices – grilled cheese sandwich or bran cereal with fruit. I scratched my head for several minutes, decided to gather some ingredients and then this happened.

Buttered crispy bread, fresh fruit, cheese and salty prosciutto – you can’t really go wrong in a this predicament.

(Yield: one chic sandwich)

Ingredients:

Butter

1 slice of white bread

4-5 thin slices of pear

1 slice Muenster cheese

2-3 slices Prosciutto di Parma (the real, good stuff)

Procedure: Butter one side of bread. Layer on pear slices and cheese on the opposite side. Place sandwich buttered side down in a skillet over medium-low heat. Cook for 2 min, cover with a lid and cook for 2 min, or until the cheese is melty. Take off heat and top with prosciutto. Enjoy with pride, basking in your own chicness.

My de-constructed meatball sub.

Feb5

I love the idea of a meatball sub but not its reality. It’s messy and difficult to eat. That’s why my version is so much better! All the flavor and satisfaction and none of the mess.

This sandwich is also great for those of you hosting Superbowl parties tomorrow night.

(Yield: 4 servings)

Ingredients:

2 tbsp olive oil

1 large or 2 small yellow onions, chopped

1 lb lean ground beef

Salt/fresh ground pepper

1 tsp chili powder

Cayenne pepper, to taste

1/2 tsp parsley flakes

1 1/2 c marinara sauce

Parmesan cheese

French bread

Heat the oil in a large skillet on low heat. Add the onions with a pinch of salt and saute for 3-4 min, until they start to sweat. Raise the heat to high and add the beef. Break it up with a wooden spoon and add the seasonings. Cook for about 6 min, stirring frequently. Stir in the marinara, lower the heat, and simmer for 5 more min. In the meantime, toast the bread. (The best way I find to do this is to heat a large griddle and toast for a few min on each side).

Fill the bread, top with cheese, and enjoy.