NOURISH Network » Sandwiches

Spicy Fish Tacos

Lia Huber — Fri, 20 Sep 2013 21:36:48 +0000

These are the fish tacos of my dreams: a combo of spicy seared fish and zippy slaw tucked into a corn tortilla and drizzled with creamy sauce.

Sauce:
1-½ tablespoons light sour cream
1 tablespoon cilantro, minced
1-½ teaspoons lime juice
½ teaspoon red wine vinegar
Sea salt, to taste

Spice Mix:
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons hot paprika
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Remaining ingredients:
2 (6-ounce) white fish fillets (catfish, halibut and long-line caught swordfish all work great, but you can use any firm, white fish)
2 tablespoons Spice Mix
1 tablespoon canola oil
1 tablespoon butter
8 small corn tortillas
2 cups Essential Coleslaw
¼ cup cilantro, or 8 sprigs
1 lime, cut into 8 wedges

In a small bowl, whisk together Sauce ingredients and set aside.

Combine all Spice Mix ingredients in a small bowl (extra spice mix can be kept, tightly sealed, for up to 3 months). Rub each side of fillets with Spice Mix. Heat oil and butter in a large nonstick skillet over medium-high heat. Add fillets and cook for 3-4 minutes on each side or until fish flakes easily with a fork. Remove to a plate and tent with foil.

Have a 16-inch square of foil ready by the stove. Heat 2 tortillas in a large, stainless steel skillet over medium-high heat for 60-90 seconds per side, until slightly blistered. When cooked, wrap them (together) in the foil. Repeat with remaining tortillas.

When tortillas are ready, place two on each plate. Divide fish, slaw and cilantro between the tortillas. Spritz with lime and drizzle with Sauce.

Serves 4

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Double Decker Portobello Burgers

Lia Huber — Fri, 01 Jun 2012 18:32:00 +0000

Looking for a satisfying veggie burger recipe? These portobello burgers will win you over from beef burgers … they’re that good. Portobello mushrooms have a meaty texture that appeals even to committed carnivores.

Double Decker Portobello Burgers

Prep Time: 40 minutes

Cook Time: 15 minutes

Yield: Serves 4

Ingredients

¼ cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon red pepper flakes
6 cloves garlic, minced
Pinch of sea salt
8 large portobello mushrooms, gills scraped out with a spoon
½ sweet onion, cut crosswise into 4 thick slices
1 large firm tomato, cut crosswise into 4 thick slices
4 ounces fresh mozzarella cheese, cut into 8 slices
4 mini whole grain ciabiatta buns (or other whole grain bun), halved
1/4 cup Faux Aioli

Instructions

Whisk together first 5 ingredients. Place portobellos in a shallow dish, and rub with marinade. Pour any extra over the top and let sit for 30 minutes.

Preheat grill to medium-high. Brush onion and tomato with oil. Grill onion and mushrooms for 3-5 minutes per side, until tender and slightly bronzed. Grill tomato for 3 minutes on one side.

Turn mushrooms gill-side up and lay the mozzarella on top. Grill for another 3-4 minutes, until cheese is melted.

Toast the buns on the grill for 1 minute and spread both top and bottom with the Faux Aioli. Top each bun with two mushrooms, 1 onion slice and a tomato.

http://nourishnetwork.com/2012/06/01/double-decker-portobello-burgers/

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Pear, Goat Cheese and Prosciutto Panini

Lia Huber — Fri, 11 Nov 2011 22:49:37 +0000

Panini are the upscale Italian cousins to the average Joe grilled cheese sandwich, and these panini, made with pear and prosciutto are a perfect match with creamy soups. Feel free to mix up the cheese; I like to add a generous grind of pepper on top of the pears before topping too. You can use any type of pear you like, but Anjou pear’s sweet, citrusy tang pairs well with the goat cheese. If your pears don’t yield slightly to a squeeze, ripen them on the counter for a few days.

Serves 4 (serving size: 1/2 sandwich

2 ounces thinly sliced prosciutto
4 teaspoons Dijon mustard
4 slices whole grain sandwich bread
2 ounces creamy goat cheese
1 medium Anjou pear, halved, cored, and thinly sliced lengthwise
Cooking spray

Heat a large nonstick skillet over medium heat and cook prosciutto 8 minutes, turning occasionally, until crispy. Remove from pan and set aside on a paper towel.

Spread mustard on one side of all 4 slices of bread. Spread goat cheese on 2 slices. Add a layer of pear and prosciutto on top of the goat cheese and top with the other slices of bread (mustard-side down). Press down lightly with your palm to seal sandwiches.

Lightly coat both sides of sandwiches with cooking spray.

Wipe out the skillet you used for the prosciutto and heat over medium heat. Toast sandwiches 4 to 5 minutes per side, pressing down with the spatula, until golden brown on both sides and cheese is melted.

Slice sandwiches in half and serve.

Prep Time: 10 minutes

Cook Time: 12 minutes

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Greek Chicken Salad Pita with Lemon Vinaigrette

Alison Ashton — Mon, 09 May 2011 17:00:36 +0000

When chicken salad comes to mind, I always think of a mayonnaise-bound concoction (not that I don’t enjoy that). But this chicken salad recipe, from Alison Lewis’s new book 400 Best Sandwich Recipes (Robert Rose) updates an old favorite with a fresh, bright-flavored, colorful spin. There’s no added salt in this recipe, because the feta and Kalamata olives add plenty of salty kick. If you don’t want to buy a whole jar of olives, look for Kalamatas that you can purchase by the pound at the supermarket salad bar, olive bar or deli case. Lewis recommends using leftover grilled chicken or rotisserie chicken. Or, to change it up, sub chopped, cooked shrimp for the poultry. Use whole wheat pita bread, if you can find it.

Greek Chicken Salad Pita with Lemon Vinaigrette

Prep Time: 15 minutes

Yield: Serves 4

Ingredients

1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
2-1/2 cups chopped cooked chicken
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 tablespoons sliced pitted Kalamata olives
3 tablespoons diced red onion
1/4 cup crumbled feta cheese
2 tablespoons chopped flat-leaf (Italian) parsley
4 (6- to 8-inch) pitas with pockets
4 lettuce leaves
8 thin slices tomato (optional)

Instructions

Whisk together the first 4 ingredients in a small bowl.

Combine chicken, bell peppers, olives and onion in a large bowl. Add feta and parsley, and toss gently. Add dressing, and toss to coat.

Place pitas on a work surface. Tuck 1 lettuce leaf into each pita. Spoon chicken salad equally into pita pockets. Add tomatoes, if using.

Notes

Adapted from 400 Best Sandwich Recipes (Robert Rose).

http://nourishnetwork.com/2011/05/09/greek-chicken-salad-pita-with-lemon-vinaigrette/

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Devilish Egg Salad

Lia Huber — Fri, 22 Apr 2011 22:37:32 +0000

My husband claims to not be very fond of egg salad . . . but he loves deviled eggs. I, on the other hand, can’t be bothered with filling those fragile egg white shells. So this egg salad recipe is my compromise. It tastes like spicy deviled eggs (with a little added heft from minced celery), but it’s a much easier way to use up those Easter eggs. Heaven.

Devilish Egg Salad

Prep Time: 10 minutes

Yield: Serves 4

Ingredients

4 hard-boiled eggs, peeled and mashed
1/4 cup celery, minced
2 tablespoons red onion, minced
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Sea salt and freshly ground pepper
Dash of Tabasco to taste

Instructions

Mix together all ingredients together. Serve scooped onto crackers and dusted with additional paprika, or in whole wheat pitas lined with lettuce.

http://nourishnetwork.com/2011/04/22/devilish-egg-salad/

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Braised Kale and Feta Tartines

Lia Huber — Tue, 01 Feb 2011 00:03:00 +0000

These tartines (open-faced sandwiches) have become a staple in our house … in fact, they were our Christmas morning brunch this year. The cool thing is, they come together in about five minutes if you have some braised kale on hand; 15 or so if you’re starting from scratch.

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Braised Kale and Feta Tartines

Prep Time: 5 minutes
Cook Time: 15 minutes

Yield: Serves 4

Ingredients
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
1 pound kale, zipped, cleaned and chopped
1/4 cup vegetable broth
Sea salt and freshly ground pepper
3 tablespoons feta cheese
1/2 teaspoon dried oregano
4 slices of rustic bread
Instructions
Preheat broiler.
Heat 1 tablespoon oil in a large, deep sauté pan over medium heat, and add garlic. Sauté for 1 minute, or until fragrant. Add kale and vegetable broth to pan, season with salt and pepper, and toss well to coat. Cover pan, reduce heat to medium-low, and cook for 8-10 minutes, tossing occasionally, until kale is crisp-tender.
While kale is cooking, mix together feta, oregano and remaining 1 tablespoon oil in a small bowl. Set aside.
Remove lid and increase heat to medium-high. Continue to cook for 3-5 minutes, until any remaining liquid has burned off and kale is tender but still vibrant. Season to taste with salt and pepper.
Mound kale onto bread and spread cheese mixture on top. Broil for 3 minutes, until cheese is bubbly.
3.1
http://nourishnetwork.com/2011/01/31/braised-kale-and-feta-tartines/
Copyright 2014 by Nourish Network

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Pear and Goat Cheese Sandwich with Toasted Walnuts

Alison Ashton — Mon, 03 Jan 2011 22:09:50 +0000

This is inspired by my favorite vegetarian sandwich at Chez Lulu, a cafe and bakery in Birmingham, Alabama. I love the combo of thinly sliced sweet pear with pungent goat cheese, lightly dressed greens and toasted nuts. I used a plain version of our Knead-less Olive-Rosemary Bread, but any type of whole grain bread will do the trick.

Pear and Goat Cheese Sandwich with Toasted Walnuts

Prep Time: 10 minutes

Yield: Serves 1

Ingredients

1 teaspoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar
Pinch of sea salt
Pinch of freshly ground black pepper
1/4 cup mixed salad greens
1 ounce goat cheese
2 (1-1/2 ounce) slices whole grain bread
1 slice onion, separated into rings
5 thin pear slices
1/2 teaspoon chopped toasted walnuts

Instructions

Whisk together first 4 ingredients in a small bowl. Add salad greens, tossing to coat. Spread cheese on 1 slice of bread. Top with greens, onion, pear, walnuts and remaining slice of bread.

http://nourishnetwork.com/2011/01/03/pear-and-goat-cheese-sandwich-with-toasted-walnuts/

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Cold Salmon Sandwich with Lemon-Caper Mayo

Cheryl Sternman Rule — Tue, 27 Jul 2010 03:57:14 +0000

Buy a little extra salmon the next time you’re fillet-shopping and cook it all up at once. The next day, pair the cold leftover fish with a hit of lemon-spiked mayo and briny capers for a fancy-looking salmon sandwich that’s perfect lunch for one.

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Cold Salmon Sandwich with Lemon-Caper Mayo

51
Prep Time: 5 minutes

Yield: Serves 1

Ingredients
1-1/2 tablespoons mayonnaise
2 teaspoons drained capers
3/4 teaspoon fresh lemon juice
3 ounces cold leftover (cooked) salmon fillet
1 slice good sourdough or French bread
Salad greens
Instructions
In a small bowl, stir together the mayo, capers and lemon juice. Lay the salmon on a slice of sturdy bread, slather it with the lemon-caper mayo, and serve with fresh, crunchy salad greens.
Notes
Recipe licensed from Cheryl Sternman Rule at 5 Second Rule
3.1
http://nourishnetwork.com/2010/07/26/cold-salmon-sandwich-with-lemon-caper-mayo/
Copyright 2014 by Nourish Network

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Honey-Roasted Fig Tartine with Prosciutto

Lia Huber — Mon, 12 Jul 2010 21:21:51 +0000

I had a fantastic sandwich from Cowgirl Creamery while in Point Reyes, CA, this weekend that reignited my love of sandwiches … in particular, topless ones called “tartines.” I made this one with leftover Red Hawk from my visit, along with luscious figs picked up en route. Drizzling the fig with honey and popping it under the broiler gives it an impromptu jammy quality; especially good paired with gooey cheese and crisp prosciutto.

Honey-Roasted Fig Tartine with Prosciutto

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: Makes 1 sandwich

Ingredients

3 medium to large figs, cut in half lengthwise
2 teaspoons honey
Several grinds of black pepper
1/4 ounce of Camembert (or similar, like Red Hawk from Cowgirl Creamery), cut into thin slices
1 thin slice of prosciutto
1 half (cut lengthwise) of a quarter of a baguette

Instructions

Preheat broiler. Place figs, cut side up, on a piece of foil in the broiler pan and press down gently with a fork to flatten. Drizzle with honey, grind pepper over top and broil for 5-10 minutes, until bubbling and soft.

In the meantime, lay the cheese slices on the cut side of the baguette and top with prosciutto. Place on tray with figs and broil until prosciutto is just crisp and cheese melted, about 3-5 minutes.

Arrange figs on top of prosciutto and serve.

http://nourishnetwork.com/2010/07/12/honey-roasted-fig-tartine-with-prosciutto/

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Tilapia Po’ Boys

Alison Ashton — Wed, 09 Jun 2010 23:33:13 +0000

A po’ boy is a New Orleans sandwich traditionally made with deep-fried oysters (another sustainable seafood pick) or shrimp. In N’awlins’ lingo, these po’ boys are served “dressed” with lettuce, tomato and seasoned mayo. Look for U.S. farmed tilapia, as the most sustainable choice; otherwise, substitute domestically raised catfish.

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Tilapia Po’ Boys

51
Prep Time: 15 minutes
Cook Time: 12 minutes

Yield: Serves 4

Ingredients
1 tablespoon finely chopped onion
3 tablespoons mayonnaise
1 teaspoon finely chopped parsley
1 teaspoon Dijon mustard
1 teaspoon drained capers
1/2 teaspoon prepared horseradish
1/8 teaspoon hot sauce (Tabasco, Sriracha or your favorite hot sauce)
1 garlic clove, minced
1/2 cup yellow cornmeal
1/2 cup white whole wheat flour
Sea salt, to taste
1/4 teaspoon cayenne pepper
1 egg, lightly beaten
4 (3-ounce) tilapia filets
1/4 cup canola oil
4 hoagie rolls, halved lengthwise
8 tomato slices
4 butter lettuce leaves
Instructions
Combine first 8 ingredients in a small bowl; set aside.
Combine cornmeal, flour, salt and pepper in a shallow dish. Place egg in a separate shallow dish. Working with 1 filet at a time, dip fish in egg, allowing excess to drip off, then dredge in cornmeal mixture. Repeat with remaining filets, egg, and cornmeal mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 2 dredged filets to pan; cook 3 minutes on each side or until golden-brown. Repeat with remaining oil and filets.
Spread cut sides of rolls evenly with mayonnaise mixture. Layer each roll with 1 filet, 2 tomato slices, and 1 lettuce leaf.
3.1
http://nourishnetwork.com/2010/06/09/tilapia-po%e2%80%99-boys/
Copyright 2014 by Nourish Network

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