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Edward Bottone: Sandwiches and One SoupEdward Bottone
EdwardBottone.com
RECIPES
Egg of My Heart
Great Cod Almighty
Mac ‘n Cheese By Any Other Name
Sandwiches and One Soup
With Olives


WRITING · RECIPES · TEACHING · PHOTOGRAPHY

Sandwiches and One Soup

Grilled Cheese Sandwich

A perennial favorite: soft melted cheese and pressed, buttery toast.

2 slices Cheddar, American, or Swiss cheese
2 slices white bread
2 tbs butter

Put the cheese between the slices of bread. Heat 1 tablespoon of the butter in a skillet or grill and when melted add the sandwich. Gently press down with a spatula once or twice during the grilling. When one side is golden, add the remaining tablespoon of butter, turn the sandwich over, and brown.
Variations:
Grilled Cheese with Bacon.
Fry 3 slices bacon until cooked just this side of crisp. Pat dry of excess fat, add on top of the cheese, and grill as directed.
Grilled Cheese with Ham.
Put 2 thin slices ham on the cheese and grill as directed. Serve with sweet pickle.
Onion-Cheese Sandwich.
Follow the recipe, lightly coat 1 slice of bread with Dijon mustard. Sauté 3 to 4 slices onion in butter and put on top of the cheese. Cover and grill. Serve with Tomato Soup (below).
Tomato-Cheese Sandwich.
Follow the recipe, add two thin slices tomato to the sandwich before grilling.

Tuscan Tomato Soup

1/4 cup good olive oil
1 onion peeled chopped
3 garlic cloves chopped
3 1/2 cups ripe omatoes, blanched, peeled, seeded and chopped
2 tbs tomato paste
4 1/2 cups chicken stock
sprig of rosemary
salt and pepper to taste
6 fresh basil leaves
your favorite hot sauce to taste

Heat half of the oil in a pot large enough for all the ingredients. Sauté the onions and garlic therein until golden. Add the tomatoes and tomato paste and “sweat” them for about five minutes. Now add the stock a little at a time, the rosemary sprig and bring to a boil. Simmer for thirty minutes. Salt and pepper to taste. Add the basil and a few dashes of your favorite hot sauce to taste. Remove rosemary before serving. Fried croutons are appropriate with this chunky soup.

Cuban Sandwich
Also as Media Noche (“midnight”), something to eat after an evening of dancing and music. The present day Cuban sandwich seems to be a take-off of the favorite roast pork sandwiches of Cuba that were a favorite of the sugar mill workers of the 1930s.
for 4

Cuban Bread or 4 Cuban egg (sweet) rolls
2 tbs prepared mustard
6 – 8oz roast pork, thinly sliced
8 slices Swiss cheese
6 – 8oz ham, thinly sliced
sweet pickles (bread & butter), sliced

For each sandwich: Split roll in half lengthwise; spread roll halves with mustard. Layer sandwich with roast pork, Swiss cheese and ham; add sliced pickles and close sandwich. Lightly butter outside surface of roll and put in a sandwich press or grill on a hot griddle until lightly toasted on both sides and cheese is melted.

Classic Oyster Po’ Boy
The French phrase pour boire literally means “for drink” but it is also a tip one leaves a serving person or a delivery boy. These tips could be used to buy a small sandwich, which became known as poor boys. But the Po’ Boy Oyster classic sandwich was also called a peace maker — a traditional peace offering upon returning home late, or even the next morning, that a Po’ Boy might make contrition.
for 4 Handsome Po’ Boys.

For tartar sauce
1 cup mayonnaise
1/4 cup minced sweet pickle
1 hard-boiled large egg, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons drained bottled capers
1/2 teaspoon crumbled dried tarragon
2 tablespoons Creole or Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice

for the rest
24 shucked oysters, drained
yellow cornmeal, seasoned with freshly ground black pepper and cayenne, for coating
vegetable oil for deep-frying
4 soft-crusted 8 inch hoagie rolls
3 medium tomatoes, sliced
half an iceberg lettuce, shredded

In a small bowl stir together sauce ingredients. In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess. In a heavy kettle heat 1 1/2 inches of oil to 375°F. on a deep-fat thermometer and fry oysters in batches, turning occasionally, until golden and just cooked through, about 1 1/2 minutes — do not crowd them. Transfer oysters with a slotted spoon to paper towels to drain. Halve loaves horizontally leaving a hinge and spread each piece with about 2 tablespoons tartar sauce. Put some of the tomatoes and lettuce in each Po’Boy and top with oysters pressing gently together.

Muffuletta
for 4

one 10-ounce jar green olives with pimientos, drained, rinsed and chopped
1 1/2 tsp dried oregano
1 clove garlic, minced
3 tbs olive oil
1/4 cup fresh parsley, chopped
4 large, crusty rolls, split
1/4 lb Genoa salami, thinly sliced
1/4 lb Soprasatta salami, thinly sliced
1/2 lb ham, thinly sliced
1/2 lb provolone, thinly sliced

In a small bowl, combine the chopped olives with the oregano, garlic, oil, and parsley. Spread some of the olive mixture on the bottom half of each roll.
Top the olive salad with the salami, ham, and provolone. Cover with the tops of the rolls and then wrap each sandwich paper and serve at room temperature.
Variation: Heat the oven to 350 degrees, wrap sandwich in aluminum foil and bake until the cheese melts, about 15 minutes.

Panini
The panini (plural) or panino (singular) is made from a small loaf of bread, typically a ciabatta (or slipper bread due to its resemblance to a shoe) or foccacia.

Turkey, Smoked Mozzarella on focaccia
Preheat Panini press.
Assemble sandwich:
Spread a little chutney mayonnaise on the inside of both sides of the focaccia.
Add 3 oz. thinly sliced turkey, 2 slices smoked mozzarella. Press together and brush the outsides with olive oil and cook in the Panini press for 2 minutes or until toasted and the cheese has melted. Stuff greens (watercress, lettuce, arrugula) inside the hot sandwich.
Cut in half and pierce each together with frilled sandwich picks. Place in front of plate, place accompaniment behind sandwich on plate. Place olive garnish to right side of sandwich. Serve.

Mortadella, Fontina, tomato on ciabatta
Preheat Panini press.
Assemble sandwich:
Spread a little mustard mayonnaise on the inside of both sides of the focaccia.
Add 3 oz. thinly sliced mortadella, 2 slices Fontina, 2 slices just ripe tomato. Press together and brush the outsides with olive oil and cook in the Panini press for 2 minutes or until toasted and the cheese has melted. Stuff greens (watercress, lettuce, arrugula) inside the hot sandwich. Cut in half and pierce each together with frilled sandwich picks. Place in front of plate, place accompaniment behind sandwich on plate. Place olive garnish to right side of sandwich. Serve.

Prosciutto, mozzarella, tomato, arugula on ciabatta
Preheat Panini press.
Assemble sandwich:
Spread a little mustard mayonnaise on the inside of both sides of the focaccia.
Add 3 oz. thinly sliced prosciutto, 2 slices mozzarella, 2 slices just ripe tomato. Press together and brush the outsides with olive oil and cook in the Panini press for 2 minutes or until toasted and the cheese has melted. Stuff arrugula inside the hot sandwich. Cut in half and pierce each together with frilled sandwich picks. Place in front of plate, place accompaniment behind sandwich on plate. Place olive garnish to right side of sandwich. Serve.

Philadelphia Cheese Steak
based on The Original Pat’s King of Steaks® recipe
serves 4

24 oz rib eye or eye round steak thinly sliced
6 tbs oil
Cheese {we recommend Cheez Whiz®} American or Provolone works fine
4 crusty Italian Rolls
1 large Spanish onion, thinly sliced

Optional:
sweet green and red peppers sautéed in oil
Mushrooms sautéed in oil
Hot cherry peppers, sliced

Heat an iron skillet or a non stick pan over medium heat
Add 3 tablespoons of oil to the pan and sauté the onions to desired doneness. Remove the onions. add the remaining oil and sauté the slices of meat quickly on both sides Melt the cheez Whiz® in a double boiler or in the microwave. Place 6oz of the meat into the rolls. Add onions, and pour the Cheez Whiz® over top (alternatively lay your cheese slices on top of the meat as it cooks to melt). Garnish with hot peppers or fried sweet peppers, mushrooms, ketchup.

Falafel
Delicious eaten alone or piled into pita bread with lettuce, tomato, onion, and tahini sauce.
for 6 main-course servings

1 1/4 cups dried chickpeas (7 oz)
2 garlic cloves, finely chopped
3/4 cup finely chopped onion (1 medium)
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 tsp fine sea salt
3/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1/2 tsp baking soda
1/4 tsp cayenne
About 6 cups vegetable oil (48 fl oz)

Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours. Drain well in a colander. Purée chickpeas with all remaining ingredients except oil in a food processor until as smooth as possible — about 2 minutes. Spread purée in a 15- by 10- by 1-inch baking pan and let dry, uncovered, 1 hour. Scoop 2 tablespoons of purée onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty. (Pressing the purée will help the patty hold together when frying.) Make a small hole in center of patty with tip of your pinkie finger (to help cook evenly). Make more patties in same manner, arranging them in 1 layer on wax paper. Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340°F. Working in batches of 4, gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain. Return oil to 340°F between batches.
Serve falafel warm or at room temperature.

Cooks’ note: Chickpeas can be soaked up to 24 hours.

for 2

1/2 cup minced onion
1 clove garlic, minced
1/2 lb lean ground lamb
2 tbs lemon juice
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 cup cucumber, seeded & diced
1/4 cup yogurt, drained
1 tbs fresh mint, chopped
2 pita bread
1/2 cup shredded lettuce
1/2 cup tomato, diced

Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly. Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties. Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness. Combine cucumber, yogurt and mint in small bowl and mix. Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, one lamb patty and half the yogurt mixture.

Rueben Sandwich
Arnold Rueben, founder of Regine’s Restaurant and Delicatessen, made the first Rueben Sandwich in 1914 for the actress Annette Seelos, Charlie Chaplin’s leading lady.
for 1

2 slices rye bread
2 tsp butter, at room temperature
2 tbs Russian Dressing (below)
1/4 cup sauerkraut, well-drained
2 ounces thinly sliced Gruyère or imported Swiss cheese
1/4 pound corned beef, thinly sliced

Build the sandwich in the skillet. Butter each slice of bread evenly to the edges on one side. Place one slice, buttered side down, in the cold skillet.
Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly. Arrange the cheese over the sauerkraut, now add the corned beef. Spread a tablespoon of Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
lace the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a spatula. Grill until the bread is browned and crisped, then turn the sandwich over.
Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped.
Serve immediately.

Russian Dressing
1/2 cup mayonnaise
1/3 cup ketchup
1 tbs red wine vinegar
1 tbs onion finely chopped _
salt and pepper to taste
In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined. Refrigerate until ready to use

Tea Sandwiches

Trim the crusts from some nice, firm good quality white bread, homemade if you are so inclined.
Coat every slice on one side with mixed equal parts of softened sweet butter and mayonnaise. Between two pieces place thin, thin slices of cucumber and sprinkle with a little sea salt. Between another two put thinly sliced onion or radish. Between yet another pair layer fresh, bright green watercress. Shaved Virginia country ham would also make a nice tea sandwich. Now cut the large sandwiches into triangles, or circles (eating, of course, the extra). Coat the edges with some of the butter-mayo mix and roll them in minced parsley. A further variation utilizing the same procedure might find cream cheese and chutney between the bread, or Elsenham’s Patum Pepperium (also called gentlemen’s relish made with anchovies and butter) with thinly sliced tomato, smoked salmon and minced dill, sliced egg and watercress.
Experiment with sour cream and horseradish instead of butter and mayo coupling it with thinly sliced roast beef, pork, or mustard mayonnaise with sliced turkey or chicken.

Pinwheels

a loaf of good brown bread, unsliced
a loaf of good white bread, unsliced
good sweet butter Plugra or Irish
thin, thin slices of ham, smoked turkey or tongue
or your favorite egg salad

With a long serrated knife slice the bread lengthwise in long thin slices. Trim the crusts and press it down a bit. Spread a thin layer of butter on each slice. Put on a layer of your choice of filling and roll up each slice pinwheel style in to a log. Wrap in plastic wrap and chill in the refrigerator before serving remove wrap, slice crosswise into pinwheels and arrange decoratively.


WRITING · RECIPES · TEACHING · PHOTOGRAPHY