Issues → May/June 2007 → Food →
Sensational Summer Sandwiches
From fried oysters to turkey club to garden salad.
by Kara Newman
We all know the apocryphal story about the earl who was too busy playing cards to stop to eat a proper meal, so he "sandwiched" slabs of meat between bread for a quick bite. Today, the sandwich is limited only by your imagination.
The particular beauty of a sandwich is its portability: All of these recipes are designed to pack and go, perfect for a picnic at the beach, lake, or mountaintop -- or even a backyard barbeque. So pack up the car, grab a cooler full of sandwiches and fun fixings, and enjoy the best of summer meals.
Although most of these recipes are quick to assemble, like summer itself, they are best savored slowly. These sandwiches are too good to rush.
Fried-Oyster Roll
Fish and Seafood Recipes
Preparation Time: 45 minutes
Start to Finish Time: 60 minutes
Yield: 6 servings, plus extra coleslaw
Hot and crispy fried oysters get a zingy lift via a bright, lemony coleslaw topping. In a pinch, prepared slaw with a squeeze of fresh lemon will do.
- 18 shucked oysters, drained
- 1/2 cup milk
- 4 to 8 cups vegetable oil, for frying
- 1/2 cup cornmeal
- 3/4 cup flour
- Kosher or sea salt and freshly ground black pepper, to taste
- 6 hot dog buns, lightly toasted
- Lemony Coleslaw
In a small bowl, combine oysters and milk; set aside.
In a deep pot or deep fryer, heat 3 inches of oil to 375°. In a medium bowl or plastic bag, combine cornmeal and flour. Remove oysters from milk (discard milk), place in cornmeal-flour mixture, and gently toss to coat. Remove oysters, shaking off excess coating, and gently place them in hot oil (do not crowd pot -- fry in batches if necessary). Fry about 1 minute or until they are deep golden in color. Remove with a slotted spoon onto a paper-towel-lined plate. Season with salt and pepper. Nestle 3 or 4 fried oysters in each bun and top with a generous spoonful of Lemony Coleslaw. Serve immediately. (If traveling, fry and cool the oysters, pack coleslaw and buns in separate containers, and assemble at the last minute when ready to serve.)
Lemony Coleslaw
- 1 head cabbage, shredded
- 2 scallions, chopped
- 2 carrots, peeled and shredded
- 2 ribs celery, chopped fine
- 1 cucumber, peeled, seeded, and chopped fine
- Juice of 2 lemons
- 1/4 cup olive oil
- 2 tablespoons mayonnaise
- Kosher or sea salt and freshly ground black pepper, to taste
In a large bowl, combine all ingredients. Yield: about 4 cups
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Crab Salad Wrapper
Fish and Seafood Recipes | Sandwiches Recipes
Preparation Time: 15 minutes
Start to Finish Time: 15 minutes
Yield: 6 sandwiches
- 1 pound jumbo lump crabmeat, picked over
- 1 medium red pepper, seeded and diced
- 2 tablespoons chopped fresh parsley
- 4 to 6 pieces lavash or large tortillas
- Rémoulade
- 6 leaves romaine lettuce
In a small bowl, combine crabmeat, red pepper, and parsley. On each piece of lavash, spread 1 tablespoon Rémoulade, add 1 piece lettuce, and top with about 1/3 cup crabmeat mixture. Roll securely and cut each sandwich on the bias.
Rémoulade
- 1/2 cup mayonnaise
- 2 tablespoons capers
- 1 tablespoon lemon juice
- Dash of paprika
- Kosher or sea salt and freshly ground black pepper, to taste
In a small bowl, combine all ingredients. Yield: about 3/4 cup
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Prosciutto Tramezzini
Sandwiches Recipes
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
Yield: 4 sandwiches
These simple and elegant sandwiches are served in wine and coffee bars throughout Italy. The crusts are removed, then the sandwiches are cut on the diagonal into triangles. In addition to thinly sliced meat, other popular tramezzini fillings include canned tuna and capers, and hard-cooked eggs and mayonnaise. For an extra-special touch, butter the outside of the sandwiches and grill them in a sandwich press or on a grill pan -- or even give them a quick turn on an outdoor grill at your next barbeque.
- 4 tablespoons unsalted butter
- 8 slices thick country white bread, crusts removed
- 1/2 pound thinly sliced prosciutto
- 1 bunch (about 1/2 pound) arugula, washed and dried
- 1 fennel bulb, thinly sliced vertically
Lightly butter both sides of bread slices. Onto 4 slices of bread, layer prosciutto, a few leaves of arugula, and some fennel. Top with remaining bread slices. Grill in a sandwich press or grill pan until grill marks appear, about 30 seconds on each side. Cut sandwiches on the diagonal, creating two triangles.
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Turkey Club Sandwich
Sandwiches Recipes
Preparation Time: 15 minutes
Start to Finish Time: 1 days
Yield: 6 sandwiches
This is a great riff on the classic turkey club. Seasoned baked tomatoes add intense bursts of flavor, the Bibb lettuce is light and delicate, and the pickled onions adda bright note.
- Mayonnaise, for spreading
- 18 slices thin white bread (we like Pepperidge Farm), lightly toasted
- 1 pound thinly sliced turkey
- Fancy Oven Tomatoes
- 12 Bibb lettuce leaves
- Pickled Red Onions
- 18 slices cooked bacon
Spread a thin layer of mayonnaise on 1 slice of bread. Layer with 2 to 3 pieces of turkey, 2 or 3 Fancy Oven Tomatoes, and 1 lettuce leaf. Spread a thin layer of mayonnaise on both sides of a second piece of bread and place on top of first piece. Place a few Pickled Red Onions on top, then add 1 lettuce leaf and 2 pieces of bacon. Spread a thin layer of mayonnaise on a third piece of bread and place on top, mayonnaise side down. Place toothpicks through sandwich to secure pieces, and slice in half. Repeat with remaining ingredients.
Fancy Oven Tomatoes
- 6 plum tomatoes, cut in half lengthwise
- 1/4 cup olive oil
- 1 clove garlic, minced
- 2 teaspoons kosher or sea salt
Heat oven to 250°.
In a medium bowl, toss ingredients together. Spread into one layer on a rimmed sheet pan or in a casserole dish; bake about 2 hours or until tomatoes are soft and their skin is wrinkled.
Yield: 12 pieces
Pickled Red Onions
- 2 to 3 red onions, thinly sliced
- 1/2 cup cider vinegar or white vinegar
- 1/2 cup rice-wine vinegar
- 4 garlic cloves, peeled and smashed
- 3 tablespoons sugar or honey
- 1 teaspoon black peppercorns
- 2 teaspoons kosher or sea salt
In a medium saucepan, combine onions with just enough water to cover and bring to a boil. Remove from heat and drain well. In a separate medium saucepan, combine remaining ingredients and bring to a boil; add onions, reduce heat, and simmer 8 to 10 minutes. Transfer mixture to a container, cover, and refrigerate at least 1 day before serving. The onions will keep in the refrigerator up to 1 month.
Yield: about 3 cups
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Ultimate Garden Salad
Vegetables Recipes | Salads Recipes
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
Yield: 6 sandwiches
Juicy roasted portobello mushrooms make a luxurious sandwich for the vegetarians at your picnic table. Drape a slice of your favorite cheese over the top -- sharp Vermont cheddar or mild Muenster both work well.
- 6 large portobello mushrooms, stems removed
- Olive oil, for brushing
- Kosher or sea salt and freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 12 slices whole wheat or seven-grain bread (6 slices if serving open-faced)
- 1 English cucumber, peeled and sliced
- 1 4-ounce package alfalfa sprouts
- 1 ripe avocado, peeled, pitted, and sliced
- 6 slices Muenster or Vermont cheddar cheese
Heat oven to 400°. Brush mushrooms with olive oil and sprinkle with salt and pepper. Place on a baking sheet, gill side down, and cook about 8 minutes on each side (these are also great grilled). Remove from oven and cut into 1/2-inch strips. If possible, use while still warm.
In a small bowl, combine mayonnaise, lemon juice, and dill. Spread a thin layer of the mayonnaise on one side of bread slices. Divide ingredients among 6 slices of bread, layering them in this order: cucumber, sprouts, avocado, mushrooms, and cheese (if the mushrooms are warm, the cheese will melt a little and hold things together). Top with remaining slices of bread or serve open-faced.
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