The Ultimate Club Sandwich. Let’s just get this humble-brag out of the way now: I’m REALLY good at making sandwiches.
It’s mostly just about piling delicious things onto fresh bread. It’s not really rocket surgery. Making a sandwich for someone is dang important. A good sandwich can’t be faked. Avocado must be ripe. It’s a science… but it’s not a science at all. Can we just talk about sandwiches? I call this sandwich The Ultimate Club because it’s totally top-shelf. We’ve got crisp Black Forest Bacon, whole grain mustard, ripe tomatoes, baby spinach, roasted turkey, and ripe avocado.
Mustard is smeared. Flavor layering, featuring BACON! Bacon should probably be on every sandwich ever, including this Peanut Butter Pickle Sandwich. Only two things could make this sandwich better: avocado and grilling. By now you may know that I have a serious obsession with outrageous sandwiches. This Ultimate Club is easily one of my new favorites.
The Ultimate Club Sandwich. Italian Chicken Hoagies with Roasted Red Pepper Sauce. Kate posted an easy no-cook dinner earlier this week as she was preparing to head out of town to start her summer travels.
Part of those travels include a visit all the way up here to Idaho to visit ME! I’m so excited, and my kids can’t wait to see their Southern buddies. When I’ve mentioned her upcoming visit to other people, often their first comment is, “Wow you guys must be planning on making the best food together!” Um, no. I mean, we love to eat good food, but the last thing we want to do on vacation is slave away in the kitchen! You’ll need a clove of garlic. And a 7-ounce jar of roasted red peppers.
Pop those in a food processor along with a little mayo, and blend ‘er up. You can make this on any type of sandwich roll or buns, but I found it worked really well on a french baguette loaf. Spread some of the red pepper sauce you made on the bottom of the sandwich and then top with shredded chicken. My Best Tomato Sandwich recipe on Food52.com. Author Notes: The tomato sandwich is, in my opinion, both under and over-appreciated, depending on the camp you fall into.
Some just don't appreciate the magic of a perfect tomato sandwich, while others, like me, think about it more often than is technically healthy. (I figure if fantasizing about tomato sandwiches is among the worst of my vices, I’m probably okay.) When tomato season is in full swing I tend to have a tomato sandwich for lunch at least three days a week. It’s nothing fancy, but over the years I tweaked until I came up with the tomato sandwich that best suits my taste: two pieces of whole grain toast spread with mayo and stuffed as generously as possible with slices of ripe tomato, plus some salt and coarsely ground black pepper.
(less)Author Notes: The tomato sandwich is, in my opinion, both under and over-appreciated, depending on the camp you fall into. Makes 1 sandwich This recipe is a Community Pick! Popular on Food52 and Provisions Tags: Sandwiches, Summer, tomatoes. Roasted Tomato Jam recipe on Food52.com. Author Notes: This recipe was inspired by the following conversation on Hotline about whether or not you can make jam by roasting it in the oven: No stirring?
No mess on your stove? No worrying about burning the preserves if you walk away from the stove for a few minutes? I had to try it! Roasting jam delivered on its promises -- I layered sliced tomatoes with sugar and spices in a round braising pan, and let the oven do the rest of the work. I checked on the jam a few times but with the even heat of the oven, there was never any worry that the jam would stick to the pan base. Makes about 3 cups 2 cups sugar 3 pounds ripe beefsteak tomatoes, cored and thinly sliced (1/4 inch) Large pinch salt Grated zest of 1 lemon Juice of 1 lemon 1 cinnamon stick 1/2 teaspoon fennel seeds, lightly crushed 2 dried red chiles Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish.