MY FIVE FAVORITE SANDWICHES

Sandwiches are the perfect food, to me. There’s something about an excellent sandwich that is innately satisfying – every flavor and texture gets a moment. For today’s video, I made some of my favorite sandwiches inspired by the best ones I’ve had recently, including some delicious and fresh vegetarian options. What’s your favorite sandwich? Enjoy!

INGREDIENTS (BAGUETTE, CHIVE BUTTER, ARUGULA, SALAMI):

For 1 Sandwich

1/3 baguette, sliced in half crosswise

4 slices salami

1 tablespoon butter, softened

1/2 teaspoon chives, finely chopped

1 small handful arugula

DIRECTIONS:

Combine butter and chives, mixing together. Spread both slices of baguette with butter and add the salami. Top with arugula.

INGREDIENTS (SOURDOUGH, HAM, RADISH, TAPENADE, BRIE):

For 1 Sandwich

2 slices sourdough

3 slices ham

2 radishes, thinly sliced

4 slices brie

2 tablespoons tapenade

DIRECTIONS:

Spread one slice of bread with tapenade and add the brie. Top with radish and ham. Season with a little salt and pepper.

INGREDIENTS (BROWN BREAD, ROASTED CARROTS, GOAT CHEESE, PESTO, SPINACH):

For 1 Sandwich

2 slices brown bread

A few roasted carrots, tops removed

1 small handful spinach

1 tablespoon pesto

3 tablespoons goat cheese

DIRECTIONS:

Spread both slices of bread with goat cheese and add the carrots. Drizzle with pesto, top with spinach.. Season with a little salt and pepper.

INGREDIENTS (WHOLE WHEAT, CHICKEN, MOLE):

For 2 to 3 sandwiches

2 poached chicken breasts (recipe below), chopped or shredded, cold

1 cup mole sauce (recipe below), plus 3 tablespoons, cooled

6 slices whole grain bread, lightly toasted

DIRECTIONS:

Place the shredded chicken in a bowl and season with a little salt and pepper.  Add a cup of the mole sauce and stir until the chicken is coated.  Spread a tablespoon of mole over the two interior sides of the toast, add the chicken, and press into a sandwich.  Enjoy!

INGREDIENTS (MOLE SAUCE):

For 2 cups mole sauce

3 tablespoons sesame seeds

1/4 cup vegetable oil, plus a little more if necessary

2 tablespoons ancho chili powder

2 pasilla chilies (a pasilla is a dried poblano), tops removed

2 garlic cloves, peeled

1/4 cup raw almonds

1/4 cup raisins

1/4 teaspoon cinnamon, preferably freshly ground mexican canela

pinch ground cloves

2 tablespoons masa

1/2 ounce mexican or unsweetened chocolate, roughly chopped

2 cups chicken broth

2 tablespoons sugar

salt and pepper to taste

DIRECTIONS:

In a small dry sauté pan over medium heat, toast the sesame seeds until golden brown, about five minutes. Set aside.  Place the pasillas in the sauté pan over medium heat and lightly toast, about 2 minutes a side. Remove the pasillas any place in a small bowl and cover with boiling water.  Let the chiles sit for 20 minutes until just soft. Remove the chiles, lightly drying on a paper towel, and reserve the chile water.

In a medium sized pot over medium heat, heat the oil until hot. Add the ancho chili powder, pasillas, and garlic cloves to the oil, cooking for about 30 seconds until fragrant.  Stir continually so nothing burns. Add the sesame seeds, almonds, raisins, cinnamon, and cloves. Stir for about 30 seconds, then add the masa, chocolate and chicken broth. Cook for 10 minutes, then pour everything into a blender and puree under very very smooth. Add chile water to thin it out if necessary. Simmer for another 30 minutes, until the mole is slightly thickened.  Season with kosher salt, freshly ground pepper, and the sugar.

INGREDIENTS (CHOPPED OR SHREDDED CHICKEN):

2 boneless, skinless chicken breasts

1 onion, sliced

1 bay leaf

3 sprigs parsley

1 sprig thyme

10 black peppercorns

1 garlic clove, peeled and smashed

1 tablespoon kosher salt

DIRECTIONS:

Place the chicken breasts at the bottom of a wide, deep pan. Add enough water to cover the breasts by an inch. Add the remaining ingredients and bring the water to a boil, then lower it to a simmer. You should see a few gentle bubbles rise up from time to time, but definitely not a full rolling boil. Simmer for about 10 minutes, then turn off the heat, cover the pot tightly and let the chicken breasts stand in the hot water for another 15 to 20 minutes, depending on how big the chicken breasts are.  Remove the breasts and chop up for immediate use or hold in the fridge until ready to use.

INGREDIENTS (SOURDOUGH, CUCUMBER, ALFALFA, BASIL, CREAM CHEESE):

For 1 Sandwich

2 slices sourdough bread

1/2 cucumber, thinly sliced lengthwise

1 small handful alfalfa

3 basil leaves

2 tablespoons cream cheese

DIRECTIONS:

Spread both slices of bread with cream cheese and add the cucumber. Top with basil and alfalfa. Season with a little salt and pepper.

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