<![CDATA[FLEXITARIAN DINNER PARTY - Sandwich corner]]>Sun, 08 Dec 2024 23:06:50 -0500Weebly<![CDATA[Meatloaf sammich]]>Thu, 19 Aug 2021 21:11:57 GMThttp://flexitariandinnerparty.com/sandwich-corner/meatloaf-sammichClassic use of leftover meatloaf. 
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Sammich best served pressed. 

Meatloaf, caramelized onions, ketchup sauce, roasted tomato slices, cheddar served on whole grain bread. Panini pressed until the cheese melts. 
]]><![CDATA[Lobstah rolls!]]>Thu, 19 Aug 2021 20:46:26 GMThttp://flexitariandinnerparty.com/sandwich-corner/lobstah-rollsThis is a vegan/vegetarian riff on lobster rolls. 
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Makes about 8 sandwiches

Ingredients: 
  • 1 28 oz jar of heart of palm (or 2 14.5 oz cans), drained
  • 1 stalk celery ribbed and minced
  • 1 TBSP shallot, diced *
  • Juice of 1 lemon
  • 4 TBSP vegan mayo (or regular mayo/aioli for vegetarian)
  • Chives and old bay for garnish
  • Hot dog buns of your choice
  • Margarine (or butter for vegetarian) for toasting the buns

Roughly cut heart of palm on the bias and put in medium bowl. Add celery, shallots*, lemon juice and mayo. Stir to coat. Taste for salt and pepper. Adjust seasonings as necessary. 

Toast hot dog buns in generous amount of butter. Fill buns with salad mix and garnish with chives and Old Bay seasoning to taste. 

*Shallots: if you are making these ahead of time then omit the shallot until ready to serve. Otherwise they will be too strong. You can substitute these out for 2 sliced spring onions if you are making this ahead of time as well. 
]]><![CDATA[The Club]]>Tue, 10 Nov 2020 16:44:33 GMThttp://flexitariandinnerparty.com/sandwich-corner/the-clubThe club sandwich is a classic. Toasted bread, mayo, lettuce, tomato, bacon ham and turkey. I've taken it a step up with a dijon aioli and rosemary pecan bacon. 
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For the Dijon Aioli: 
  • 1 tsp apple cider vinegar
  • 1 tsp water
  • 1 extra large egg yolk
  • 1/2 tsp kosher salt
  • 1 clove garlic, minced
  • 2 tsp dijon mustard
  • 3/4 c neutral oil (I used grapeseed)
  • 1 green onion, thinly sliced
In a medium bowl, whisk vinegar, water, yolk, salt, garlic and dijon until smooth. Whisking constantly, drizzle the oil in a slow steady stream. The mixture will thicken as you add. Make sure all the oil is being incorporated as you whisk, if the mixture is pooling oil, stop adding oil and continue whisking vigorously until it is all incorporated before adding more. When all the oil is incorporated, add in onions. Mixture tastes better if allowed to meld for an hour but may be used immediately. 
For the Rosemary Pecan Bacon:
From Southern living brunch magazine, July 19 pg 27 
  • ​1 cup pecans, finely chopped
  • 6 TBSP brown sugar
  • 1 1/4 tsp fresh rosemary, chopped
  • 3/4 tsp black pepper
  • 12 slices bacon

Preheat oven to 350F. Mix sugar pecans and spices on a plate. Dredge bacon in the mixture, coating both sides (I usually pack the mixture on the top part of the bacon). Place on a foil lined baking sheet with racks. You may sprinkle leftover sugar mixture over the tops of the bacon. 

Bake for 40-50 minutes until crispy. 
The Club: 
  • 3 slices whole grain bread, lightly toasted
  • 4 TBSP dijon aioli
  • 1.5 slices rosemary pecan bacon
  • 3 slices oven roasted turkey breast
  • 3 slices black forest ham
  • 3 thin slices beefsteak tomato, lightly salted
  • 2 leaves boston lettuce

The top layer consists of aioli, lettuce and tomato. the bottom layer is aioli, bacon, turkey and ham. I heated the turkey, ham and bacon in a skillet before assembling. 
]]><![CDATA[Poached pear croissant with caramelized onions and brie]]>Mon, 12 Oct 2020 18:08:34 GMThttp://flexitariandinnerparty.com/sandwich-corner/poached-pear-croissant-with-caramelized-onions-and-brieThis sandwich made me feel fancy. The steps listed will make 4 sandwiches. 
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I cut one pear into slices and poached it in 1 TBSP brown sugar, 1 TBSP brandy and a pinch of cinnamon. Toss the pears to coat them in the sauce.

One sweet yellow onion was julienned and caramelized in light oil with salt and pepper.

I placed thin slices of brie on each sandwich, layered caramelized onions and the pear slices and baked the sandwich for 5 minutes at 350 F to melt the brie. 
]]><![CDATA[The Bahn Mi]]>Wed, 22 Jul 2020 13:31:25 GMThttp://flexitariandinnerparty.com/sandwich-corner/the-bahn-miWhen done properly, a balanced bahn mi sandwich will satisfy any craving. It's sweet, salty, tangy and spicy all at once. With the herbs and sauces that go with it it packs a lot of flavor. This sandwich is a go to for leftover chicken pork or tofu. I lightly adapted this from another wonderful blog post found here.  It seems like a long list of things to do, but it really comes together quickly. 
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This list will make one sandwich. 

Pickled veg: 
  • 1/2 cucumber, seeded and julienned
  • 1 medium carrot, julienned
Brine: 
  • 1/2 cup white vinegar
  • 1/2 cup rice vinegar
  • 1 cup water
  • 1 Tbsp sugar
  • 1 tsp salt 
​
Stir fry sauce: 
  • 2 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp sugar
  • 2 tsp sweet chili sauce

Bahn mi sauce: 
  • 1/4 c mayo
  • 1 tsp rice vinegar
  • 1 tsp sweet chili sauce
  • 1/2 tsp curry powder
  • 1 tsp sriracha

Rest of it:
  • Leftover pork, chicken, or tofu
  • Bun- I used a french roll 
  • Sliced jalapenos
  • Cilantro or basil or both
To make: 
  1. Cut up the cucumber and carrot and place in a small bowl. Mix the brine ingredients in a mason jar and shake until sugar and salt dissolve. Cover the veggies with the brine and allow to sit while you assemble the rest of the sandwich. 
  2. Mix the stir fry sauce together in a small bowl. Mix the Bahn mi sauce together in a separate bowl. 
  3. Heat a small skillet with a bit of butter or oil to toast you bun. Remove to a plate when it's done.
  4. In the same small skillet over medium heat and add your protein (pork used here) and the stir fry sauce and heat through, tossing to coat with the sauce. 
  5. Layer the sandwich with your protein, the Bahn mi sauce, pickled vegetables and garnishes of your choosing. Don't skimp on the sauce! 


Notes: If you're in a pickle for time (see what I did there) you can thinly slice the cucumber and carrot with a vegetable peeler instead of juienning them as a time saver. Cutting up the vegetables and maybe finding everything in the fridge are the longest parts of this recipe. 

Also, there are so many ways to adapt this for all sorts of diet restrictions. Check them out here. 
]]><![CDATA[The BLT]]>Tue, 21 Jul 2020 18:06:33 GMThttp://flexitariandinnerparty.com/sandwich-corner/the-bltThe BLT is pretty classic. This one here is a bit stepped up with a herbed shallot aioli (post for that below). For a vegan version, you can adapt the aioli by using vegan mayo and mixing in the extras, and making coconut, mushroom, or eggplant bacon. 
The BLT is fairly simple, but there's always enough room to make things as complicated or simple as you want to. I happened to make the bread and aioli from scratch, but if you're pressed for time or not baking inclined, store-bought bread is perfectly fine. You can even cheat on the aioli by mixing the extras into plain mayo for an extra kick to a normally basic sandwich. 

Ingredients: 
  • Cooked bacon, 4 slices
  • 2 slicing tomatoes, you want 4-6 good slices from it
  • Herbed shallot aioli 
  • Italian bread 
  • 3-4 leaves of romaine lettuce

I like to toast the bun in bacon fat, if I'm making the bacon at the same time. Otherwise, just toast the bread with some butter but DON'T skip the toasting, it's important. Once the bun is toasted, I salt the tomato slices and assemble the sandwich. 
]]><![CDATA[Canadian cuban!]]>Mon, 20 Jul 2020 17:35:05 GMThttp://flexitariandinnerparty.com/sandwich-corner/canadian-cubanCuban sandwiches are a staple at my house. This riff has sweet maple all throughout instead of the normal cuban ingredients!
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Ingredients for one: 
  • Cuban bun, halved 
  • 1 tbsp butter, softened
  • Maple dijon sauce
  • 1 slice Havarti
  • 3 slices black forest ham
  • 4 slices maple brined pork
  • 1/4 red apple, thinly sliced
  • 2-3 leaves romaine lettuce

I preheated the oven to 350 to warm the main ingredients. Butter both sides of the bun and add the maple dijon sauce evenly on top and bottom. Layer havarti, ham slices and pork onto one side and place in oven until warmed through. Add the lettuce and apple slices and close the sandwich. 


Enjoy!
]]><![CDATA[The Monte Cristo]]>Mon, 20 Jul 2020 14:55:32 GMThttp://flexitariandinnerparty.com/sandwich-corner/the-monte-cristo
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The Monte Cristo- basically a super fancy ham and cheese sandwich. For this version, I used homemade brioche with turkey, ham and swiss. It's kinda like a french toast grilled cheese. 

​Ingredients for two: 
  • 2 Brioche buns
  • 2 Tablespoons butter, softened
  • 1 teaspoon dijon mustard
  • 4 slices ham
  • 4 slices turkey
  • 4 slices swiss
  • 1 egg
  • 1 tablespoon milk
  • pinch salt
  • pinch nutmeg
  • oil for the pan
  • powdered sugar to dust
  • barrel aged maple syrup for serving (or regular syrup, or try strawberry jam!)

Construction: 
  1. Butter the buns
  2. Assemble the sandwich: smear of dijon on the bottom bun, slice of swiss, slice of ham, slice of turkey, slice of swiss, slice of ham, slice of turkey, top bun
  3. Wrap the sandwiches with saran wrap, foil, or parchment paper and press with a heavy skillet or a skillet with some cans on top. Make sure it's balanced so the stack doesn't tip! 
  4. Meanwhile, beat the egg with a pinch of salt, nutmeg, and the milk. Heat a cast iron skillet over medium heat with a little oil and remaining butter.
  5. Dip the pressed sandwich into the egg mixture on both sides until it is lightly coated but not soggy. 
  6. Cook for 4-5 minute son each side, until the bun is crisp and golden and the cheese has become melty. 
  7. Dust with powdered sugar and serve with maple syrup or strawberry jam! 
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