Tag: sandwich
Sardine Sandwich
If you’ve heard it once, you’ve heard it 100 times.
WE LOVE TINNED FISH.
They are a delicious snack, full of brightness, flavor, and nutrients. And even better, you don’t have to cook any seafood to enjoy them!
Tinned fish is even more important and useful during these quarantined times because they are shelf-stable and can be the protein backbone for all sorts of meals. —> see all our other tinned fish recipes.
A simple and well-thought-out sandwich is hard to beat. This sandwich combines the briny and salty sardines, the acidic crunch of pickled carrots, spicy and creamy Calabrian mayo, all topped off with crunchy potato chips.
Use this recipe as a blueprint for more tinned fish sandwiches:
- Any tinned fish can be substituted – tuna, mackerel, salmon, clams
- “Quickle” any crunchy veggies you have on hand – radishes, onions, cucumbers, asparagus
- Feel free to add more to the mayo – lemon zest, grated garlic, chopped herbs
- Choose any bread that you have! If you are stuck at home and want to try making some for yourself, try this simple focaccia recipe from Bon Appetit
- Obviously, any potato chips will work, but we are partial to the Salt & Vinegar Sal de Ibiza chips
And remember, we are still here to supply all the goodies to make life still feel as normal as it can!
Sardine Sandwich
Ingredients
- 1 carrot
- 1 Tbsp vinegar, apple cider, sherry, white wine, etc.
- A pinch sugar
- 2-3 Tbsp mayonnaise
- 1 Divina Calabrian Chili pepper, finely chopped
- 1 tin Sardines
- A handful mixed greens
- A handful potato chips
- 1 square fococcia, sliced in half and lightly toasted
Instructions
- Thinly shave the carrot using a vegetable peeler. Place in a small bowl with the vinegar. Add a pinch of sugar and enough water to cover the carrot. Let sit for at least 15 minutes.
- In another small bowl, stir together the mayo and the chopped Calabrian pepper.
- Open the tin of sardines and remove the backbones if desired. Gently tear into chunks and set aside.
- Build the sandwich. Spread a good helping of mayo on both slices of bread. Arrange the sardines across the bottom piece of bread. Top with the pickled carrots and mixed greens. Carefully place a handful of the potato chips on the lettuce and place the top piece of bread on top.
- Gently smash down and enjoy immediately.
BCBLT – Blue Cheese Bacon Lettuce & Tomato Sandwich.
You’ve seen BLAT. You might have seen a PLT. Heck, you might have seen a SPLAT. But here, we present to you, the BCBLT – Blue Cheese Bacon Lettuce and Tomato sandwich.
We were inspired by our friend in cheese, Cheese Sex Death, and wanted to recreate her amazing idea of spreading funky, smokey and tangy blue cheese on an already almost perfect sandwich.
A general cooking rule of thumb, the fewer ingredients a recipe calls for, the higher quality those ingredients should be. And that holds true for a simple sandwich like a BLT. You will taste every component that goes into it, and the better they taste on their own, the better the sandwich will be.
Rogue River Smokey Blue is a GREAT cheese to use on a BLT. It almost has enough smoky richness that it could replace the bacon altogether. You shouldn’t. But you could. If this seems too strong for you, any creamy and mild (as opposed to sharp and acidic) blue cheese would work – Chiraboga, Gorgonzola, Bay Blue.
Look for a nice thick-cut smokey bacon. It is the main protein on the sandwich, so something with a nice chew and meatiness is best.
Choose your favorite crunchy and sturdy lettuce. Arugula, butter, iceberg, etc. Want to be fancier? Opt for pea shoots or sprouts. It’s your sandwich. You do you.
Arguably the most important component of the sandwich, the tomato. In season, use a juicy heirloom (the uglier the better.) Not in season, reach for a beefsteak. You should always salt the tomato while assembling the sandwich, but this is even more important when the tomato is a bit meh.
Mayonnaise brings some need creaminess to a traditional BLT. It is still necessary for a BCBLT, but don’t feel the need to slather it on thick. You’ll get some fatty creaminess from the blue cheese.
Making a quickle of radishes and red onions not only adds a nice crunchy texture to the sandwich but brings a fresh vinegary note to each bite. Thinly slice a few radishes and a quarter of red onion. Toss in a small bowl with your favorite vinegar and a pinch of sugar. Let sit for 5-10 minutes.
Last but not least, the bread. The unsung hero of the BLT. It doesn’t even get a letter in the name, but can make or break the sandwich. Something too crunchy and chewy will make the ingredients swish out and be too hard to bite into. But something too soft with soak up the tomato juice and get soggy. Bagels are a fun option, or a sturdy thick-sliced white or sourdough bread.
A sandwich recipe seems a little silly, so you are on your own here. But remember, there isn’t much better than a well-balanced and well-constructed sandwich. So stop and think about your components before you make a sandwich.
