National Sandwich Day

rsz_national_sandwich_day

Celebrate National Sandwich Day with Recipes from World Sandwich Champ and Founder of Sandwich America – Jennifer A. Daskevich

www.sandwichamerica.com

 

November 3 is National Sandwich Day – it is also the birthday of the 4th Earl of Sandwich, John Montagu. So how are these two connected?  The story goes that John Montagu, The Fourth Earl of Sandwich, was an avid gambler and one night he didn’t want to stop playing to eat but was hungry.  He instructed his cook to bring him “beef in bread” so that he could hold it in one hand and keep gambling the night away.  Others soon began asking for “what Sandwich is having” and the rest, as they say, is history.

 

No matter the source of the name, Americans have truly made sandwiches their own.  Sandwiches are every meal, every occasion, casual, elevated and are inspired by every culture and way of life.

 

To honor the almighty sandwich we have today a full days meals of sandwiches from breakfast to dessert.  The amazing thing about sandwiches is there is nothing too elementary or too special to be a sandwich.

 

Breakfast Sandwich – Chorizo, Egg, & Cheese Sliders with Jalapeno Lime Compound Butter

 

Baked sandwiches have a long history so the technique here is borrowed from many that have come before.  The most popular version of this sandwich is the ham and cheese.  I wanted to turn it into an easy breakfast sandwich that could be made ahead and popped into the oven for a quick breakfast on a holiday or tailgating for early games.  This foots the bill and pays homage to a classic sandwich presentation.

 

 

Ingredients: 

 

  • 2 packages (12 count) Hawaiian Sweet Dinner Rolls
  • 1 pound of chorizo or your favorite sausage cooked and drained on paper towel lined plate
  • 12 eggs
  • ¼ cup milk
  • ½ cup melted butter + 2 tablespoons separated
  • 1 ½ cups grated cheddar cheese or Mexican combo cheese
  • 1 tablespoon minced jalapeno
  • ½ tablespoon lime zest
  • 2 tablespoons chopped cilantro
  • 1 teaspoon coarse kosher salt

 

Cut rolls in half and put bottom halves in two pans.   Melt 2 tablespoons of butter in large non-stick skillet over medium heat.  Beat eggs with milk and scramble in pan with melted butter.  (Scramble lightly leaving slightly wet as they will continue to cook in the oven).  Sprinkle cooked sausage on bottom rolls.  Top with scrambled eggs and shredded cheddar cheese.   Put tops on.  Mix lime zest, jalapeno and cilantro into melted butter.  Brush onto rolls.  Sprinkle with coarse salt.  Bake for about 15 minutes until cheese is melted and buns are toasty.  Serve warm.

 

 

Lunch Sandwich – Prosciutto and Burrata with Fig

 

Our lunch sandwich embodies what I love about sandwiches.  Take great quality pre-made ingredients and combine them together to make something that is greater than the sum of its parts.  This comes together like we want a fast sandwich to – just as fast as a bologna sandwich – but by elevating the ingredients we take it to another world.  All of these ingredients can be found at most gourmet grocery stores.

 

All you need for this delicious sandwich is the following:

 

  • Great Bread (our choice is a soft French baguette)
  • Good quality olive oil (garlic flavored if you want)
  • Fig Jam
  • Burrata Cheese
  • Baby Arugula
  • Thin Sliced Imported Prosciutto
  • Baby Arugula
  • Balsamic Reduction

 

Brush the inside of the bread with olive oil and toast in the oven to give it a little crunch.

 

Spread a light layer of the fig jam on the bottom piece of bread.   Spread on the burrata.  Top with arugula and then sliced prosciutto.  Drizzle with a bit of balsamic glaze.

 

Slice and enjoy.

 

 

Dinner Sandwich – Pulled Lamb Sandwich with Pomegranate Port Wine Sauce on Toasted Brioche Bun

 

 

One of my favorite things in the world is braised lamb shank.   I absolutely love it.  I love it right out of the pot over a bright celery root and Yukon puree.  I love it the next day mixed with fresh pappardelle pasta and I love it in a sandwich.  A beautiful brioche bun makes the perfect vehicle for this delicious rich pulled lamb sandwich with a touch of brightness from fresh pomegranate and mint.

 

 

  • 12 ounces Braised Lamb Shank (Recipe below)
  • 2 Brioche Buns
  • 1 tablespoon melted butter
  • Port Wine Au Jus (Recipe Below)
  • Fresh Pomegranate Arils
  • Fresh Chopped Mint

 

Brush brioche buns with butter and toast slightly.  Toss pulled lamb in port wine sauce.  Pile pulled lamb on bottom bun.  Top with fresh pomegranate arils and chopped mint.  Top with top bun.

Ingredients for Braised Lamb Shank

 

  • Steak Seasoning
  • Kosher Salt
  • 6 Australian Lamb Shanks (have the butcher cut them in half)
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 2 bay leaves
  • 2 springs of rosemary
  • 2 springs of thyme
  • 3 cloves of garlic minced
  • 1 1/2 cups pomegranate juice (1 for braise and 1/2 for final sauce
  • About 1/2 bottle Pinot Noir
  • 4 cups low sodium chicken stock

 

Ingredients for Pomegranate Port Wine Reduction Sauce

 

  • 4 cups braising liquid
  • 1 cup port
  • 1/2 cup pomegranate juice
  • 1 tablespoon butter

 

Preparing the Lamb

 

  1. Season and Sear

Pat the lamb dry with paper towels.  Season generously with Steak Seasoning and kosher salt.   Put oil in large dutch oven over medium heat.  When oil is heated brush evenly over surface of pan.  Place 1/2 lamb in dutch oven and sear until caramelized on each side.  Remove lamb from pot.   Repeat with second half of lamb.

 

  1. Sauté Vegetables

Put onion, celery, and carrots in pan and sauté until translucent (about five minutes).  Tie together bay leaves, rosemary and thyme with kitchen twine.  When vegetables are softened add herb bunch and garlic and cook until fragrant (about 1 minute).

 

  1. Prepare Braising Liquid and Cook

Deglaze pan with Pomegranate juice.  Add wine and chicken stock and mix.  Place lamb back in Pan.  Add enough water to cover top of lamb.  Turn stove to high and bring braising liquid to a simmer.  Place tinfoil over pot and put lid on.  Place lamb in 350 degree oven for 3 ½ to 4 hours until lamb is fork tender and falling off the bone.

 

Special Note

Lamb can be prepared up to this point 24 hours ahead, which makes it great for planning ahead for a dinner party.  If preparing ahead, let come to room temperature then store in fridge overnight.  Remove from fridge, skim fat off top of braising liquid and bring to room temperature.  Reheat in oven until heated through.

 

  1. Making the Sauce

Take out of oven and remove lamb from braise and into a large serving dish.  Strain liquid through a fine mesh strainer. Put four cups of liquid in saucepan and remaining liquid back over lamb. Tent the lamb with foil and place in 200 degree oven to keep warn.  To braising liquid add port wine and pomegranate juice and reduce by half. (about thirty minutes) When consistency is velvety and smooth, add butter and mix in with whisk.

 

You can serve the shanks whole over a beautiful puree or pull them for pasta and lamb or the delicious sandwiches above.  I use to use leftovers for the sandwich but now I make this special just to make the sandwiches.  These Aussie Lamb sandwiches are a great way to celebrate National Sandwich Day.  #ownyourparty

 

 

 

Dessert Sandwich – Bourbon Bacon S’mores

 

In case you were wondering if a s’more was indeed a sandwich, here is the official definition of a s’more:  “A traditional campfire treat popular in the United States consisting of a fire–roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker.”  Even the definition contains the word sandwich.

 

This S’more is a strictly adult treat.  Homemade marshmallows are a revelation –  you’ll never want processed store bought marshmallows once you try these easy to make and ridiculously delicious soft pillowy treats.   These s’mores are made with homemade graham crackers, bourbon marshmallows, candied bacon, and sea salt dark chocolate.  Salty, sweet, crunchy – a perfect dessert sandwich.  Although the homemade ingredients take some time, once they are prepped you can pack them up for your camping trip where they come together just as quickly as the s’mores you use to make with all store bought ingredients.  These are just a little messier as the homemade marshmallows get really soft and gooey.

 

Ingredients for S’Mores

 

  • Bourbon Marshmallows (recipe below)
  • Graham Crackers (store bought or recipe below)
  • Candied Bacon (recipe below)
  • Sea Salt Dark Chocolate

 

S’more Assembly

 

Put a bourbon marshmallow on a graham cracker square.  Torch marshmallow.  Put Chocolate Square on top.  Put halved piece of bacon criss-cross on top.  Add top graham cracker square, squish down and enjoy!!

 

 

Bourbon Marshmallows

 

  • 2/3 cup confectioner’s sugar
  • 1/3 cup cornstarch
  • 2 tablespoons Vegetable Oil
  • ½ cup cold water
  • 2 ½ tablespoons unflavored gelatin
  • ½ cup bourbon
  • 2/3 cup light corn syrup
  • 2 cups granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • (You will need a Candy thermometer or instant read thermometer – I prefer my instant read)

 

Sift the powdered sugar and cornstarch together into a small bowl.  Oil a 9 x 13 pan and sprinkle 2 tablespoons of powdered sugar mixture into the pan (use a basket sifter to get even coverage.)  Set pan aside.  Fit your stand mixer with the whisk attachment.  In the mixer bowl pour ½ cup cold water.  Sprinkle gelatin over water and let stand until gelatin “blooms” and becomes very firm – about 15 minutes.

 

Meanwhile, in a medium sized saucepan combine ½ cup bourbon and corn syrup and stir to combine.  Pour sugar and salt into center of bourbon mixture taking care not to let sugar touch sides of saucepan.  Bring mixture to a boil over medium heat and cook, gently swirling, until sugar dissolves completely and mixture reaches a temperature of 240 degrees.  (Use a candy thermometer or my favorite – an instant read thermometer to monitor the temperature of bourbon sugar).

 

With mixer on low, carefully pour hot syrup into gelatin mixture.  Slowly increase speed to high and whip until mixture is very stiff and coats whisk.  Approximately 15 minutes.  Stop to scrape down bowl as needed.  Add vanilla and mix to incorporate.

 

Quickly scrape mixture into prepared pan using greased rubber spatula and smooth top.  Sprinkle 2 tablespoons confectioners’ sugar mix over top.  Cover and let rest overnight at room temperature until firmed up.

 

Lightly dust cutting board with 2 tablespoons confectioners’ sugar mixture and lightly coat chef’s knife with non-stick cooking spray.  Turn slab onto cutting board and sift 2 tablespoons confectioner’s sugar mixture on top.  Cut into squares by first cutting I inch rows length wise then 1 inch rows width wise.  Toss marshmallows 3 or 4 at a time in the sugar mixture then shake in a fine-mesh strainer to remove excess sugar.

 

Graham Crackers – You can make your own graham crackers but the store bought ones also will work in a pinch – although once you make these you will never be satisfied with the store bought ones again.

 

1 ¼  cup softened butter

¾ cup brown sugar

½ teaspoon salt

3 tablespoons honey

1 ½ cup all-purpose flour

1 ½ cup wheat flour

1 tsp baking soda

1 tsp cinnamon

 

Combine butter, brown sugar, salt, cinnamon and honey.  Cream until blended.  Add in flour a little at a time alternating between white flour and wheat flour.  Roll out dough between parchment paper to about 1/8” thickness.  Cut into two inch squares.  Use the tine of a fork to make 9 holes in the crackers.  Freeze for 30 minutes.  Separate cookies and place on a silpat or parchment paper lined cookie sheet.  Pre-heat oven to 350 degrees.  Bake until cookies begin to brown – approximately 10 minutes.

 

Candied Bacon

Medium to Thick Cut Bacon

Light Brown Sugar

 

Pre-heat oven to 350 degrees.  Dredge bacon generously in light brown sugar.   Put on a rack on a sheet pan and cook until crispy.   About 15 minutes  – may be slightly more for thicker bacon.  Allow to cool slightly then remove from rack.

 

What is your favorite sandwich?  How will you celebrate National Sandwich Day?  Tag us on Instagram or Twitter n @sandwichamerica and share your favorites.

 

Let’s Hoagie!!

 

 

About the Guest Chef:

 

As an award winning competitive cook, lawyer, restaurant owner, wine sommelier, award winning food photographer and budding foodie entrepreneur – Jennifer’s life is more than just “A Little Gourmet Every Day” – it’s a full sprint living buffet.

In addition to multiple TV appearances, including her winning role in FYI’s Original Series “World Food Championships”, Jennifer competes and wins major competitions regularly.  Jennifer is the 2013 World Sandwich Champion and the 2015 Chevron Game Day Chef of the Year amongst many wins.  For more about Jennifer visit www.sandwichamerica.com and www.alittlegourmeteveryday.com or follow her on Instagram and twitter @sandwichamerica and @alittlegourmeteveryday.

 

Next time you are in the Orlando area visit her at her first restaurant, Coastal Grill and Bar – www.gocoastalgrill.com.

 

 

 

 

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