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PrintDressing up the classics
Try these fresh spins on favorite sandwiches for a dinner party or even a casual night in.
Sandwiches have always been at the top of my comfort food list. I think five of the best ingredients ever to be put together are bread, mayonnaise, bacon, lettuce and tomato. I’ve spiced up four of my favorites classics — the BLT, grilled cheese, egg salad and club sandwich — making them suitable for even the fanciest dinner party, but more than likely just for dinner tonight.
The Cobb-club sandwich
Makes 4 sandwiches
The club or “clubhouse” sandwich is usually a double-decker, layered with turkey, bacon, cheese and various other ingredients. I combined the classic club with the hearty chopped Cobb salad, elevating this bar staple to another level.
- 1/2 cup mayonnaise, preferably homemade (recipe follows)
- 3 tablespoons chopped flat-leaf parsley
- 1/2 cup crumbled blue cheese
- Coarse salt and freshly ground black
- pepper, to taste
- 12 slices sourdough bread, toasted
- 12 thin slices smoked turkey
- (about 8 ounces)
- 6 thin slices red onion
- 1 avocado, pitted, peeled, sliced
- 12 slices thick-cut bacon, cooked until crisp
- 2 tomatoes, sliced
- Romaine lettuce leaves
1. Stir together mayonnaise, parsley and blue cheese in small bowl to blend. Season to taste with salt and pepper and set aside.
2. Place 4 bread slices on plates. Spread each with 1/8 of dressing. Top with turkey, onion and avocado. Top each with a second bread slice, remaining dressing, bacon, tomato slices and lettuce. Place third bread slice atop each sandwich, pressing to compact slightly. Cut sandwiches into quarters; skewer together with extra-long toothpicks, if desired.
Croque madame
Makes 4 sandwiches
Not your average grilled cheese, this French bistro staple is inspired by a recipe of Julia Child’s. Served for breakfast, brunch or dinner, this saucy grilled ham and cheese with an egg on top has a bit of Paris in each bite. You also could make it with roast turkey or chicken or even smoked salmon. Traditionally, the eggs are cooked sunny-side up, with the eggs still runny, but feel free to cook them all the way through, if you prefer.
- 5 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch freshly grated nutmeg
- 2 1/2 cups grated Gruyère or Comté cheese
- 8 slices firm white sandwich bread
- 4 teaspoons Dijon mustard
- 8 ounces sliced ham
- 4 large eggs
1. To make the cheese sauce: Melt 2 tablespoons butter in a medium heavy saucepan over medium-high heat and then whisk in flour and cook, whisking, 30 seconds. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally until thickened, 2 minutes. Whisk in salt, pepper, nutmeg and 1/2 cup cheese until cheese is melted. Remove from heat and set aside.
2. Using remaining 3 tablespoons butter, butter 1 side of each piece of bread. Spread unbuttered sides of bread with mustard. Top 4 slices with ham and then top with 1/4 cup cheese. Sandwich with remaining bread slices, buttered side up. Heat broiler with rack 4 inches from heat. Heat a heavy non-stick skillet over medium heat and cook sandwiches until golden brown, about 2 minutes per side. Transfer sandwiches to a baking sheet, spoon sauce evenly over tops and then sprinkle with remaining cheese (1/4 cup per slice). Broil until cheese begins to melt, about 2 minutes.
3. While sandwiches are broiling, cook eggs. Wipe out skillet and place over medium heat. Crack eggs into skillet. Cover and cook until whites are set but yolks are still soft, about 2 minutes. Season well with salt and pepper, place 1 egg on top of each sandwich and serve.
Lobster BLTs
Makes 4 sandwiches
Lobster is the “king” of seafood, and usually comes with a royal price tag. For a more budget-friendly choice, substitute rock shrimp or even grilled salmon — or leave the seafood out altogether and layer it “Southern style” with some fried green tomato slices. You also can switch up the bread, using a crispy French baguette, croissants or even crisp waffles.
- 2 1 1/4 pound lobsters, or 2 cups cooked lobster meat
- 1 stalk celery, finely chopped
- 1 tablespoon fresh lemon juice
- Mayonnaise, preferably homemade (recipe follows)
- 12 slices thick-cut pepper bacon
- 8 slices country white bread, toasted
- 4 to 8 leaves of butter lettuce
- 2 heirloom tomatoes, thinly sliced
- Coarse salt and freshly ground black pepper
1. To cook the lobsters: Fill a large pot with enough water to come about 2 inches up the sides of the pot. Bring to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobsters and let cool.
2. When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 3/4 and 2 cups of meat. Set aside in a medium bowl. (Save the bodies and shells for snacking on or for making a delicious lobster broth.) Toss the lobster meat with celery, lemon juice and 2 tablespoons of mayonnaise.
3. Working in batches, fry bacon in a heavy skillet until crisp. Transfer to paper towels to drain. Toast bread and smear with mayonnaise. Layer bacon, lobster, lettuce and tomatoes on bread and season with salt and pepper.
Provençal egg salad
Makes 4 sandwiches
I like to serve this on toasted brioche with some tender pea shoots, or stuffed into a hollowed-out heirloom tomato. For a fancier presentation, cut the crusts off your bread, cut sandwiches in half diagonally, smear the long edge with mayonnaise and dip in a mixture of chopped herbs such as parsley and chives. Instead of that boring pickle spear, serve with pickled red onions and beets.
- 8 large eggs
- 1/2 cup mayonnaise, preferably homemade (recipe follows)
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon Dijon mustard
- 1 small shallot, finely chopped
- 1 tablespoon coarsely chopped capers
- 1/4 cup coarsely chopped black olives
- 1/2 fennel bulb, finely chopped (1 cup), plus 1 tablespoon finely chopped fronds
- Coarse salt and freshly ground black
- pepper, to taste
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes to cool. Peel eggs and chop coarsely. Combine mayonnaise, lemon juice and zest, mustard, shallot, capers, olives and fennel in a bowl. Stir in eggs and season with salt and pepper and serve.
Homemade mayonnaise
Makes 3 cups
Homemade mayonnaise tastes nothing like its jarred counterpart — you may never go back! Olive oil gives the mayo a heady kick, but I like to dilute it a bit with a lighter-tasting vegetable oil. Mayonnaise will keep, refrigerated in an airtight container, for up to a week.
- 2 large eggs
- 1 1/2 teaspoons coarse salt
- 2 tablespoons freshly squeezed lemon juice
- 1 cup light olive oil
- 1 cup vegetable or safflower oil
1. Place eggs, salt and lemon juice in a blender or the bowl of a food processor fitted with the metal blade; pulse until well combined.
2. In a measuring cup, combine the olive oil and the vegetable oil. With the food processor running, pour in the oil mixture in a slow, steady stream. The egg mixture will become thick and creamy.
Editor’s note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly or anyone whose health is compromised.n
