‘Sandwiches’ Category

  1. Cheesy Fishburger

    November 3, 2010 by Tarrant Figlio

    I have a 1976 Farm Journal cookbook by Nell B. Nichols Called “Homemade Snacks-How to eat better when you eat on the run”

    I flipped through it idly today dreaming of yummy homemade snacks that were healthy. Potted Cheese-mmm a 2-week recipe–you add the next week’s ingredients to the remnants of the first week’s potted cheese. Have they seen Denise and me with ready made cheese spreads? Right. Not healthy. Moderation is key here.

    It being 1976, I suppose the definition of healthy was a bit different from today–but this one took the cake for me. (and probably IS one of my favorite “snacks” but since I don’t cook fish at home–I must sneak through a local drive-thru to get it.) Just in case you want a “healthy” snack made at home–here you go:

    By the way–the particular nutrient in this sandwich according to the book–calcium, not fat. hmmm.

    Cheesy Fishburger

    1 portion frozen breaded fish
    vegetable oil
    1 slice process American Cheese
    1 hamburger bun, split

    Golden Tartar Sauce

    Cook fish in hot oil until golden brown on one side, about 3 minutes. Turn and top with cheese slice cut to fit fish. Continue cooking until golden brown on other side about 2 minutes. Place in split hamburger bun and top generously with Golden Tartar Sauce. Makes 1 serving.

    Speaking of tartar sauce, I do always make my own at home–not buy prepared but I can’t imagine ever using this much pickle relish-maybe a 1/4 cup. Add as you see fit. I also recommend draining a bit so it isn’t too watery.

    Golden Tartar Sauce

    “Use at least one tablespoon of sauce per sandwich”
    1 cup mayonnaise
    1/2 cup sweet pickle relish
    1 1/2 tsp prepared mustard
    1 tsp grated onion

    Combine all ingredients. Cover and refrigerate. Sauce will keep a week or two. Makes about 1 1/2 cups.

    Category Fish, retro food, Sandwiches, Sauces | Tags: | No Comments

  2. Muffaletta

    February 5, 2010 by Tarrant Figlio

    Last night in numbering the reasons for actually having a team to cheer for in the Super Bowl, I pulled out the winning reason: New Orleans has much better food. Apologies to my father who grew up in Indiana and to my love’s mother also an Indiana native…Indianapolis may have some good food but truly no one thinks “Let’s go to Indiana to eat!”

    New Orleans on the other hand – I day dream about meals there. Debris sandwiches, Po Boys, beignets, red beans and rice, aspic from Commander’s Palace…I could go on. But one must eat a muffaletta in New Orleans even vegetarians and low calorie, low fat people. It makes for a lovely lunch. None made outside the parish can compare but you still can try. It makes for good football food too.

    My Non Native But Makes My Family Happy Muffaletta

    1 round loaf Italian bread (no, you won’t get this exactly right unless you are in New Orleans)
    3/4 cup olive salad (might be found in your grocer-especially in Chicago area or gourmet grocer (poke around the tapenade area for something chunkier than a tapenade. If worse comes to worse use green olives in oil, some giardiniara, and garlic mixed together and call it good-or I suppose you could look for a recipe)
    1/2 lb Genoa Salami
    1/4 lb Capicola or Ham
    1/4 lb Mortadella
    1/2 lb Sliced Mozzarella
    1/2 lb Provolone

    Slice bread in half lengthwise. Brush bread with olive oil from olive salad. Layer the meats alternating with the cheeses. Add top side of bread. Press down. Cut into quarters or smaller wedges.

    Category Appetizers, retro food, Sandwiches | Tags: | 4 Comments

  3. Egg and Green Pepper Family Club Sandwich

    January 29, 2010 by Tarrant Figlio

    Chicago seems to have a thing for egg and green pepper sandwiches-not quite like this one though. You can get them year-round in some places-other places seem to save them for Lent. Instead of fish on Friday…it is an egg and pepper sandwich on Friday.

    Your corner sandwich shop doesn’t have these adorable retro beauties. You can’t beat them for thrifty, fun and tasty though!

    Imagine fighting childhood obesity too-one sandwich for the whole family. Of course, if I tried to feed this to the whole family, my kids would choose no dinner. (One hates mayo, two not keen on eggs, three not fond of green pepper) That is quite all right-I find it the right size for a casual meal for the two of us.

    Note the hot mayonnaise sauce is NOT spicey-but rather a cream cheese sauce with olives and pimento-adding a nice touch to this sandwich. Skip the spreading of mayo as you prepare if you plan to “pass the hot mayonnaise sauce” as suggested OR just make the hot mayo sauce and spread while assembling.

    Egg and Green Pepper Family Club Sandwich

    Remove the crusts from a day-old loaf of unsliced enriched or a specialty white bread. Cut in 3 lengthwise slices. Toast lightly under the broiler. Spread with mayonnaise. Place on a tray or platter. Arrange sliced green pepper on 1 slice. Cover with another slice of bread, then with a layer of hard-cooked eggs. Cover this with the remaining slice of bread. Top with seasoned sliced tomatoes. And here’s a tip–pass hot mayonnaise sauce.

    Hot Mayonnaise Sauce

    Combine 1/3 cup real mayonnaise, 1 (3 oz) package cream cheese and 3/4 cup milk. Beat with rotary beater until smooth. Add 1/3 cup each sliced olives and diced pimentos’ heat thoroughly in the top of a double boiler, stir occasionally.

    Category Eggs, Recipes, retro food, Sandwiches, Sauces | Tags: | No Comments

  4. Mushroom Club Sandwiches

    January 28, 2010 by Tarrant Figlio

    I have a fondness for club sandwiches. I blame a childhood where such things were ladylike and fancy. Of course, I failed at ladylike anything…but I sure did like some grown up lady food. I couldn’t figure out the dresses, heels, discussions or make-up. I didn’t quite understand why all the ladies didn’t have “jobs” but never had a minute to spare. I did understand the club sandwich, but not why it was marked “lady food.”

    I still like club sandwiches. My love does not…but I aim to convince her with…the MUSHROOM club sandwich! Yes! A mushroom club sandwich. Coarse cut butter fried mushrooms instead of the original chicken. I need to investigate the peppy mayo though. Because I live with an anti bacon person…I have to skip that too…making it a vegetarian dream sandwich. You know why? Because a little bit of olive makes a fine substitute for bacon when it comes to vegetarians.

    I will start with the “Original” club sandwich and continue with the mushroom. Look at the photo though for the Turkey, Duck, Goose, Tongue, Roast Pork, Lobster, Salmon, Flounder Cheese, Boston, or Oyster Club sandwiches.

    The Original Club Sandwich

    3 slices toast
    Butter or Margarine
    Lettuce
    Mayonnaise
    2 slice cooked white chicken meat
    2 crisp cooked bacon slices
    2 slices tomato

    Toast the bread and spread with butter or margarine.Cover one slice with chicken; spread with mayonnaise and top with a lettuce leaf. Place bacon and tomato slices on top. Cover with the remaining toast slice. Fasten securely with 4 wooden toothpicks. Cut the sandwich diagonally into 4 triangles. Stand them upright on a plate. Garnish with pickles, olives, or halved slices tomato.

    Mushroom Club Sandwiches

    Make according to directions for the original club sandwich; but use instead of chicke, a layer of coarse-chopped butter-fried fresh mushrooms. Add a little chopped scallion or minced olives and use “pepped up mayonnaise”

    Better Cooking Library, Sandwich and Party Snack Cook Book, 1964

    Category Poultry, Recipes, retro food, Sandwiches, Vegetables | Tags: | 3 Comments

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