Tag archive for sandwich

Have you ever had someone tell you that they would basically disown you if you didn’t cook something for them? Yeah, that happened to me. The whole ordeal started about a week and a half ago at the grocery store when my partner in crime noticed the April cover of Bon Appétit. He is either fairly observant, or maybe just an eavesdropper, but he certainly is a tricker and some how knew how to play me to get just want he wanted. After examining the cover he said to me “Hey, weren’t you and Ginger going to try to cook the cover of Bon Appétit again soon?” You can guess what happened next. I absent-mindedly confirmed his suspicion and the next thing I knew the magazine was in our grocery bags and I had committed to spending my Sunday making Fried Chicken Sandwiches with Slaw and Spicy Mayo.

Long story short. I cooked the cover and it was delicious!
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If the world were to need a picnic champion, I could easily be that champion. I am the picnic proponent in my circle and am quick to point out that there is virtually no situation where a picnic isn’t appropriate. For example, it is sunny out after 6 days of rain… sounds like the perfect time for a picnic. It’s your birthday… we should go on a picnic to celebrate. The work week is complete… picnic. Just want to relax a little… picnic. Wanna hang out with your friends but haven’t cleaned your house lately… picnic. See what I’m saying? You probably want to have a picnic right now don’t you? What about a winter picnic? That sounds like marvelous fun to me too and yes, I have thrown the “p” word around a few times already this year.

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I am sure that it isn’t a big surprise to you that picnics can be great fun. But, you might find yourself thinking “If picnics really are so wonderful, why do I have them so infrequently?”. I’ll tell you why, because you haven’t embraced the pocket picnic yet. When it comes to picnics it is easy to over complicate them, preparing 7 different salads, packing the BBQ, bring 4 coolers of drinks, 17 blankets, a volley ball net… and the list goes on. Not every picnics should be that complicated. Picnics can also be easy, relaxing and spontaneous.

A few years ago while Ginger and I were vacationing in Paris (yeah vacationing, we are fancy that way) all of my preconceived notions about picnics being complicated affairs changed. Some of my best memories are of the outdoor lunches that Ginger and I enjoyed together. We arrived in Paris in late september. Paris has the most beautiful falls, the weather is crisp and fresh in the morning, but warms by early afternoon. There were many an afternoon where Ginger and I found ourselves in the middle of some city square, famished after a morning spent in a museum. In those moments nothing was more inviting than the warmth of the afternoon sun and a park bench.  This is how the Parisian pocket picnic came to be. Every Parisian street is not complete without a lovely bakery and the majority of those bakeries made wonderful baguette sandwiches and pastries (in my case I always went for the flan, big surprise). A sandwich and a small treat were easily stowed away in our pockets or perhaps even an oversized Longchamps tote while we headed off down the street in search of a patch of sun to enjoy a simple, yet tasty lunch in.

With a pocket picnic there are no excuses. A beautiful sandwich comes together quickly or is easily picked up at the local deli and before you know it, you are enjoying a sunny park bench. Some of my favourite sandwiches are the simple ones, filled with a nicely curated selection of vegetables, a hard boiled egg, maybe some beets, something pickled and of course Dijon mustard. Next time you see the sun peeking out from behind the clouds, pack up a quick pocket picnic and afterwards try to tell me that a quick hour spent in the fresh air didn’t just make your day.

We made these sandwiches two ways, one was vegetarian and the other had a spattering of French salami. Another fun way to customize your sandwich is with the mustard and the olive oil. We used a tarragon mustard and a good quality olive oil but, I imagine dijon and a nice lemony vinaigrette would also be a delightful addition.

Boiled Egg, Seared Asparagus & Pickled Onion Sandwiches
Adapted from The Kitchn | Serves 2

1/2 a bunch of thin asparagus spears (about 15-20 spears)
2 demi baguette
4 slices of cheese (go with something full fat like havarti, brie or chèvre)
2 eggs, hard boiled
2 tablespoons olive oil
2 tablespoons diced raw onion
2 tablespoons French tarragon mustard
1/4 cup red wine vinegar
salt and pepper

Hard boil eggs and set aside to cool. Prepare the asparagus by trimming off the tough ends, if you couldn’t manage to find thin spears cut them in half length-wise. Now for the quick pickle, dice the red onion and place it in a small bowl topping with red wine vinegar, set aside allowing the pickling magic to happen.

Bring a large skillet to high heat and add a splash of olive oil. Carefully add the asparagus to the pan searing for about 3-4 minutes per side. Only turn the asparagus once or twice as you want to spears to char a little.

Cut the baguettes in half and smear one side of the bread with mustard and the other with a little olive oil. Top each sandwich with two slices of cheese, half of the asparagus, a sliced egg, pickled onions and salt and pepper to taste.

 

This Sunday I had the pleasure of spending the better part of the day hanging out with the very talented Joann from Slice of Pai (don’t forget to check her out on Instagram). For a month or so Joann and I have been talking about doing a collaboration. On Sunday the planets or perhaps more accurately, our agendas finally aligned and we carved out a bit of free time in-between babyshowers and other such obligation to share some time baking and taking photographs. I have been really excited about this collaboration because Joann has an such an amazing eye for food styling and photography. The majority of the photographs you see here today are Joann’s handy work!

Our morning started nice and early (for a Sunday) with me arriving on Joann’s doorstep with a giant box of props and a bottle of whiskey. The whiskey was one of the props of course! Our plan was to bake shortbread two ways, savoury and sweet. I have always loved baking that mixes sweet and salty so when we came across a recipe for a delicate sweet and salty pre-dinner cocktail shortbread (enter the Whiskey) I was all in. For our sweet selection we chose an amazing buttery and crisp almond shortbread sandwich. The almond shortbread maybe one of the best shortbreads I have had in years; so good that I have since made a second batch. See below for recipes.

Sweet and Salty Herbed Shortbread
Recipe Adapted from Food52 

1 cup all-purpose flour
1/4 teaspoon fleur de sal
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1 1/2 teaspoon finely chopped fresh rosemary, thyme and lavender
1/2 cup room temperature unsalted butter cut into 1/2-inch pieces

Preheat oven to 350 degrees with a rack positioned in the centre. In a medium bowl sift together flour and salt. In a small bowl, combined 2 tablespoons of sugar and the chopped herbs. Using your fingers gently rub the sugar and the chopped herbs together, this will release the oils from the herbs. Stir the herb mixture into the flour.

Add butter chunks to the flour, mix using a fork until a soft dough forms. Transfer the dough into a 9-inch round or square baking pan; gently pat the dough down. Using a fork prick the dough and sprinkle the remaining teaspoon of sugar evenly over the dough.

Place the pan in the oven and bake the shortbread for 20 to 30 minutes, until it is golden and no longer looks at all wet. While the dough is still warm, score it into fingers using a very sharp knife. Allow it to cool completely in the pan before separating the pieces.

Almond Shortbread Sandwich Cookies
Recipe adapted from FineCooking

1 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 teaspoon fleur de sal
2-1/4 cups all-purpose flour
3/4 cup almond meal
Strawberry jam
Confectioners’ sugar for dusting

Line two baking sheets with parchment paper. Using a mixer combine butter, sugar and salt at low speed. Mix the ingredients on low speed for 1 to 2 minutes until the butter blends with the sugar but isn’t perfectly smooth. Continue mixing at low speed while adding the flour and almonds. Scrape down the sides of the bowl and continue mixing until the dough begins to hold together. Be careful not to overmix.

Turn the dough out onto a lightly floured work surface, quickly rolling the dough to about 1/8 to 1/4 inch thick. Thinner cookies will make a more attractive sandwich.

Make an even number of cookies and cut a smaller shape into the middle of half of your cookies. This will become the top of the sandwich. The tops of the cookies can be fragile so make sure the border is fairly wide. Transfer the cookies onto baking sheets and refrigerate for about 20 minutes.

While the cookies are cooling position oven racks in the upper and lower thirds of the oven and heat to 300°F. Bake the cookies until golden, about 30 min. Halfway through the baking time switch the pan from top to bottom and rotate them 180 degrees, cook for the remaining time.

Allow the cookies to fully cool. Place a small teaspoon of jam in the centre of the cookie bottoms and spread the jam lightly over the cookie avoiding the edges. Using a sifter dust the cookie tops with confectioners’ sugar. Place the sandwiches tops on the jammed cookie bottoms and very gently press together.

To me, the name egg salad seems to be a little bit of a misnomer – there really is not much by way of salad going on. But that doesn’t stop it from being delicious. And while egg salad seems to be a year-round favorite, I can’t help but think there is something especially spring-like about it.

Who knows how many variations on egg salad you’ll find out there. But I like to keep mine pretty simple. While there is a science to cooking the eggs just so, I also think that freshly cooked eggs, quickly mashed and eaten right away are most creamy. I know, egg salad is a versatile spread to whip up for future meals, but eaten right away, I’m betting you won’t find yourself added nearly as much mayo to the mix, if that is part of your recipe.

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I whipped up a batch last weekend and foraged for a few fresh herbs from the garden. The chives are going to town and needed to be trimmed back a little. And while I’d never added thyme, I though a few snips made a nice savory addition. I’m also still hoarding a few more Meyer lemons, so I added just a touch of zest – so good! Really, it’s hard to go wrong with the egg salad. And on a lovely afternoon, a little egg salad on a toasty slice of bread might be just what you’ve been looking for. Happy weekend!

The reality of the situation is that I eat sandwiches for dinner, sometimes pancakes and eggs and I’m not lying here, popcorn too. Sometimes the simple things are just what I need. For me having a dinner time sandwich is kind of like the times when arguing over crunchy vs smooth peanut butter is more interesting than grown up talk.
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The simple and delicious BLT is like an intellectual break for your mouth. It is simple to make, easy to sink your teeth into and comes as a welcome break from slaving over the stove for hours. Breaks are good, whether it is a break for your mouth, your mind, your body or whatever, breaks are good!