November 2011 COTM: Gourmet II: Sandwiches and Pizzas
Please use this thread to discuss and review recipes from the chapter about sandwiches and pizzas.
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Tuna and Artichoke Panini p. 187
I cheated on October and dipped into November this weekend. Looking for a quick lunch I found this recipe. An olive mayonnaise made of kalamatas, capers, garlic, lemon zest, reserved artichoke marinade and mayo is spread on ciabatta. This olive mayo had a lavender color which was a little distracting. The taste was ok, but I think I might have enjoyed it more without the mayo (and I do love mayo). The sandwich is filled with tuna in oil (drained) and chopped marinated artichokes. The sandwich is finished with black pepper and parsley leaves. Overall it was passable, but not something I’d repeat.
Tuna Nicoise Sandwiches (Pan Bagnat) p. 186
This was a quick and tasty weeknight dinner last night. Boston lettuce leaves are put on the bottom of a kaiser roll, top with tomato slices (I used cherry tomatoes), undrained tuna in oil that is seasoned with lemon, s&p, and red wine vinegar and thinly sliced red and white onions (marinated in salt, red wine vinegar, olive oil and s&p), then slices of hard boiled eggs, anchovy fillets (packed in salt), nicoise olives, sliced radishes and green onions. Both the Mr. and I enjoyed this sandwich. I especially enjoyed the different layers of flavors and textures. Although my husband loved the kaiser roll, I found it a little too bready. I would have enjoyed a bread with less filler and a little more texture like a bolillo or baguette
Cuban Sandwiches p.192
I made the Cuban Style Pork Loin on p.468 specifically so that I could use it in these sandwiches. This made for a delightfully tasty, hearty lunch. Having never enjoyed this particular type of sammie before, I didn't know what to expect. I am very glad to have tried it.
Layers of cold sliced roast pork, black forest ham, dill pickles, and Swiss cheese are sandwiched between mayo and yellow mustard-slathered Portuguese rolls. Rolls are brushed with butter, pressed until about 1" thick, and grilled to crunchy golden brown perfection. It's even better when a bit of the molten cheese leaks out onto the frying pan and sizzles into a lacy, crispy pile. I don't have a sandwich press, so I improvised by placing my cast iron pan over the bread and weighting it with a couple of cans of tomatoes.
My husband *loved* these sandwiches, and told me that I could make them anytime. I also found them to be very agreeable, though I would make sure that next time (and there will be a next time) I add a lot more mustard, and make my pickle slices very thick. That extra tang is needed from all of the heaviness of the pork.
The grilled eggplant with feta mint and aioli is an amazing summertime lunch. One of the problems with a book like this being assigned to a given month is that so many of these recipes are seasonal. There are some that I have waited years to make because I never remember to cook them during apricot season ... or some other narrow time window.
stymie, COTM stands for Cookbook of the Month, a cookbook that posters choose to cook from collaboratively each month on the Home Cooking board, in a fairly informal way. Anyone who wants to cooks things (or even just one thing) from the book and posts about the experience. We (meaning anyone who wants to) nominate and vote on books each month, but you don't have to vote to participate. Here's the master thread this month, is stuck to the top of this board: http://chowhound.chow.com/topics/815190
This is a list of all the books that have been done and explanation of how it works: http://www.chow.com/cookbook_of_the_m...
It's a pretty fun way to discover new cookbooks and learn from people's experiences with the recipes.