Tips for Rookie Cooks

Sandwiches The second part

Herbed Tuna Salad Sandwiches with Apples and Almonds

This version of familiar favorite surprises and delights with the unexpected addition of tart green apple, crunchy almonds, and fresh herbs.

  • 2 6-ounce cans of solid white tuna, drained
  • 1 medium Granny Smith or other crisp, tart apple, cored and diced
  • 2 tablespoons minced red onion
  • 2 teaspoons minced fresh thyme or oregano
  • ¼ cup toasted slivered almonds
  • 3 tablespoons lemon juice (from about 1 lemon)
  • ½ teaspoon kosher salt
  • ¼–½ teaspoon freshly ground black pepper
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 8 slices rustic whole wheat sourdough or levain bread
  • 8 small or 4 large radicchio leaves

In a medium bowl, mix the tuna, apple, onion, herbs, almonds, lemon juice, salt, and pepper. Toss until thoroughly combined, and stir in the mayonnaise and mustard. Lightly toast the bread, and lay 4 slices on your work surface. Divide the tuna mixture evenly among the bread slices and top each with 1 or 2 radicchio leaves. Top with the remaining bread slices. Cut each sandwich in half, and serve immediately.

Make it ahead

  • The tuna mixture can be made up to a day ahead and stored, covered, in the fridge. Toast bread and assemble sandwiches just before serving.

Serve it with

  • Spicy Pickled Carrots
  • A salad of baby greens and tomato tossed with Balsamic Vinaigrette
  • A handful of good-quality potato chips

Change it up

  • Substitute halved seedless red grapes for the apples.
  • Add 1 tablespoon of curry powder in place of the fresh herbs and add ¼ to ½ teaspoon cayenne, if desired.

Olive and Sun-Dried Tomato Tapenade Sandwich

Our Olive and Sun-Dried Tomato Tapenade can be prepared several days in advance, making this sandwich easy to throw together right before serving. It’s perfect for a fancy bag lunch or picnic.

  • 1 10-ounce baguette, sliced in half horizontally and lightly toasted
  • 4 ounces chèvre
  • ¾ cup Olive and Sun-Dried Tomato Tapenade
  • 2 Roma tomatoes, sliced
  • 4–6 small romaine lettuce leaves

Spread chèvre on the bottom half of the baguette. Layer tapenade, tomato slices, and lettuce on top of the cheese. Close sandwich with the top half of the baguette and slice into 4 or 8 individual sandwiches.

Prosciutto and Taleggio Sandwich with Lemon-Raisin Salsa

Sweet, salty, spicy, and tangy, this sandwich has it all. Taleggio is an Italian semisoft-aged cow’s milk cheese. It’s rich and creamy, with both fruity and nutty notes. If you can’t find Taleggio, the milder Fontina is a decent substitute.

  • 2 ciabatta rolls
  • 6 ounces Taleggio cheese, sliced
  • Lemon-Raisin Salsa
  • 4 ounces (8 slices) prosciutto
  • 2 cups (loosely packed) arugula leaves

Split rolls and toast them until golden brown. While rolls are still hot, place the cheese on the bottom halves, dividing evenly. Spoon the salsa on top of the cheese, again dividing evenly, and drape 4 slices of prosciutto on each sandwich. (It should be rumpled like the sheets of an unmade bed.) Top with arugula. Place the top halves of the rolls on the sandwiches, cut each sandwich in half, and serve.

Prosciutto, Asparagus, and Fried Egg Sandwich

Adapted from a tattered old Italian cookbook, “THE Sandwich” was given its nickname by the envious co-workers who used to watch it baking in the toaster oven at one of our former workplaces. If you bring THE Sandwich to work, you too can become a lunchroom legend!

  • 1 pound slender asparagus, woody ends snapped off
  • olive oil or olive oil spray
  • ¾ teaspoon kosher salt, divided
  • 1 tablespoon butter
  • 4 large eggs
  • 4 slices hearty, rustic bread, toasted lightly
  • 8–12 slices prosciutto
  • 2 ounces (about 2/ 3 cup) grated Gruyère cheese
  • freshly ground black pepper, to taste

Preheat oven to 400°F

Place asparagus spears in a single layer on a baking sheet. Drizzle or spray with olive oil, turning spears to coat thoroughly. Sprinkle with ½ teaspoon salt. Roast in preheated oven for 10 to 15 minutes, depending on the thickness of the spears, until almost tender. While asparagus is roasting, heat butter in a heavy skillet over medium-high heat until melted and starting to bubble. Fry eggs to desired doneness. Top each slice of toast with prosciutto, one fried egg, a few spears of asparagus, and cheese, dividing evenly. (You may need to trim the asparagus to fit the toast.) Season with pepper and remaining salt. Place sandwiches on the baking sheet and bake another 5 minutes, until cheese is just slightly melted.

Make it ahead

  • Assemble sandwiches ahead and bake them when ready to eat.

To read the first part, click here

Leave a Reply

Your email address will not be published. Required fields are marked *