ISO: ISO: Your suggestion for a restaurant sandwich.....

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gayle-mo

gayle-mo

Well-known member
My cousin opened a wonderful restaurant on the town square in our small town in Missouri. She's brought some much needed wonderful food to our area from the Portland, OR area where she's lived the last 25 years.

She does really great sandwiches and is looking for a new one. Anyone have a wonderful trendy sandwich to suggest?

Among others, some she serves now are:

Salmon BLT with Aioli sauce (my very favorite)

Grilled Turkey Pastrami

Ham and Brie

French Dip

Turkey w/Cranberry Sauce (with horseradish cream cheese)

She's the first in our town to serve Sweet Potato Fries and she also has awesome salads. She is staying quite busy but wants to expand.

If you have a favorite sandwich you can share, please do. smileys/smile.gif

BTW the name of the restaurant is Estelle's. I'll attach a recent review from 417 Magazine.

I volunteered to help her find a new item as she doesn't have time to be online.

Thanks for any suggestions!

http://www.417mag.com/417-Magazine/April-2008/A-Square-Meal/

http://www.417mag.com/417-Magazine/April-2008/A-Square-Meal/

 
Thanks for the link, looks wonderful! I love the idea of ham & brie with the sweet potato fries.

 
Ham and egg salad sandwich

I just remembered a restaurant in New York near Wall St where we could get a sandwich with egg salad on one half and ham salad on the other OR, the best, piled on top of each other in layers. Have to be great versions with lots of pickle and mustard. This was in the 1950s so it may be a new concept again.

 
We have a fun restaurant here called Meltdown, Etc. - take a look at their menu

The goat cheese, fig and honey sounds amazing! DH got me a panini maker for Christmas and I have been using it and loving it... paninis are wonderful smileys/smile.gif

http://www.meltdownetc.com/

 
I'm going to point you to one of our favorite finds on Vancouver Island...

This woman, classically trained at CIA, was head chef at a $$$lodge on VI, then quit when the hotel wouldn't give her more time off after she had a child. (As she said, when you look out your window and there is a black bear on the mud flat, you just have to take the time to share that with your two-year old.)

So her and hubby opened a FOOD TRUCK, about 2 miles down the road from the $$$lodge, selling food of the same caliber as she had prepared at the $$$lodge. Tons of organic ingredients, interesting combinations and--best of all--when the food ran out, they closed up and drove away for the day.

They've upgraded to an actual non-moving facility and while I haven't eaten some of these items, Lar and I worked our way through her entire menu at the mobile unit and loved it all.

http://www.sobo.ca/pages/MULfrm.html

 
Turkey, brie and cranberry panini - and some more ideas...

Some more ideas:

roast beef, turkey, salami and provolone, with horseradish and dijon, some sliced raw onions if you like, all toasted

tuna mixed with red onion, lemon juice, dill, a teeny bit of mayo and a slice or two of cheddar, toasted

marinated veggies, grilled and add some goat cheese and radicchio, sun dried tomatoes, toasted

Choripan: a chorizo, split and grilled, served on a crusty roll or baguette with chimichurri

Schnitzel sandwich: breaded chicken cutlet, lettuce, tomato, avocado, grain mustard, little bit of mayo on a baguette or roll (very popular here, it's also good with cheese and toasted)

Thin minute steaks with caramelised onions and arugula

Crab salad made with wasabi, mayo and a bit of sour cream, with shredded iceberg

Grilled chicken breast with pesto and sundried tomatoes, arugula and shaved parmesan, maybe some roasted red peppers or olives...

 
REC: Wasabi Salmon Sandwiches. These are de-lish

Wasabi Salmon Sandwiches

Fish:
1/2 cup rice vinegar
1/4 minced shallots
2 T. brown sugar
2 T. minced peeled fresh ginger
1 T. minced garlic
3 T. low-sodium soy sauce
1.5 tsp. wasabi paste
4 (6 oz.) salmon fillets, skinned

Ginger-Garlic Mayonnaise:
2 T. low-fat mayonnaise
2 T. plain yogurt
1 tsp. wasabi paste
3/4 tsp. grated , peeled fresh ginger
1/2 tsp. rice vinegar
1 garlic clove

Remaining Ingredients:
1 T. dark sesame oil
4 cups baby spinach leaves
8 slices ciabatta bread, toasted

1) To prepare fish, combine first 7 ingredients. Place ¾ cup mixture in a large zip-top plastic bag. Set remaining mixture aside. Add fish to bag, seal, and marinate in the fridge 30 minutes, turning once.
2) To prepare ginger-garlic mayonnaise, combine all ingredients.
2)Preheat broiler.
3)Remove fish from bag; discard shallot mixture in bag. Place fish on a broiler pan; broil 10 minutes or until fish flakes easily when tested with a fork.
4)Combine the reserved shallot mixture and dark sesame oil in a large bowl. Add spinach; toss well.
5)Spread about 1 T. ginger-garlic mayonnaise evenly over each of 4 bread slices; top each bread slice with 1 fillet. Top each fillet with about 1 cup spinach mixture; top with remaining bread slices.

Source: Adapted from Cooking Light

 
Broiled open-faced cheeseburgers - easy, different and yummy

One pound makes 8 if you use regular/small buns. Kids love these - big ones, too! Serve 2 per order. You can pre-portion the burger mix for quick assembly.

1 pound ground beef (we use ground round - could try ground turkey or chicken)
1 Tbs dried minced onions softened in 1 Tbs hot water (I use 1 Tbs fresh microplaned)
1/4 cup ketchup
2 tsp mustard
1/2 tsp salt
dash ground pepper
1/8 tsp Tabasco (opt.)
4 small/regular hamburger buns (split and toasted - plan for 6 sandwiches with larger buns)
8 portions of sharp cheddar, American, crumbled blue or your choice

Mix burger ingredients. Toast bun halves until light brown. Thinly spread 1/4 cup of burger mixture on buns overlapping edge slightly (or the bun will burn as it broils and the meat shrinks.) Broil in preheated broiler 4 inches from the heat until brown about 6-12 minutes (depending on desired degree of doneness) Top with cheese and broil until melted (about 30 seconds).

 
Italian French Dip Sandwich

Italian French Dip - makes 4 sandwiches

4 Kaiser rolls
1 egg, beaten
2 Tbs caraway seeds
1 Tbs coarse salt
1 Tbs oil
1 Tbs butter
1 cup chopped onion
2 Tbs garlic, chopped
4 cups beef broth
1/2 cup dry white wine
1 Tbs tomato paste
2 tsp minced fresh thyme
1 1/2 pounds sliced roast beef
Horseradish cream sauce

1. Preheat oven to 375 degrees. Brush roll tops with beaten egg. Sprinkle with caraway seeds and salt. Bake for 5 minutes.
2. Heat oil and butter in a large sauce pan. Saute onion and garlic until golden brown.
3. Add broth, wine, tomato paste and fresh thyme. Simmer until reduced by half - about 15 minutes. Strain, return to pan. (I usually add roast beef slices to the au jus just to warm but it makes a knife and fork necessary to eat the sandwich - can't easily be picked up without a mess)
4. Dip inside of roll tops in the au jus. Pile meat onto the bun. Serve with horseradish sauce (I spread the horseradish sauce on the bottom before I add the meat) and a side of au jus for dipping.

 
Roasted vegetables and hummus on rye bread

This is my favourite sandwich.

I roast vegetables like zucchini, onion, peppers and eggplant in the oven (I toss them with olive oil and salt and let them roast in an ovenproof dish until done.)
Let cool.

Take a slice of rye bread, spread some hummus on one side and put a green salad leaf on it. Layer the roasted vegetables on top of the leaf and add hummus (about 2-3 tablespoons.)
Place a second slice of rye bread on top, push down gently so the top slice won't fall off, and serve.

Serve with freshly squeezed juice.

 
This one is also wonderful: French Pan Bagnat

This delightful sandwich from Nice, in the South of France, started out as a Salade Niçoise in which stale bread was crumbled about an hour before it was served. The name literally means "bathed bread" - alluding to the spreading of olive oil on the bread and the softening of the inside of the bread after the filling has been added. It can be made with varying ingredients and various amounts but the basics are listed below, feel free to adapt it to your own preferences. I make these the night before we plan to go on a picnic; I then wrap a piece of greaseproof/brown paper around each roll or baguette sandwich, and tie them with kitchen string - it keeps them all together and looks very "French Rustic"! (It also helps to hold the sandwich together whilst eating them!) A French classic which is essential on the picnic menu.
by French Tart

SERVES 4

1 baguette, the wider type such as Pain
4 ciabatta rolls
1 garlic clove, peeled
extra-virgin olive oil
salt
black pepper
2 hard-boiled eggs, peeled and thinly sliced
200 g good quality tuna
3-4 ripe tomatoes, sliced
6 salted anchovies
pitted black olives
1/2 red onion, finely sliced into rings
1/2 cos lettuce, leaves roughly torn (or something similarly crunchy)
white wine vinegar

Cut the baguette into even size portions.
Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
Drizzle with more oil, and a little white-wine vinegar.
Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
These can then be stored overnight in a covered container until next day. (
 
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Boston Seafood Rolls

Open-Faced Seafood Sandwich Rolls - makes 2-3 generous sandwiches

8 oz Louis Rich chunk Lobster or Crab Delights - either/or a combination of both - and/or salad shrimp
4 Tbs Hellmans mayonnaise
4 Tbs finely chopped celery
1 tsp finely chopped drained capers
pinch of coarse salt
dash of white pepper
(I have also added lemon juice, red pepper sauce, finely chopped green onions, red peppers, hard boiled eggs and/or fresh dill)
4 Tbs melted butter
2-3 plain white hot dog buns, split
lettuce leaves (leaf or romaine) or baby mixed greens

1. Combine seafood salad mixture. Chill.
2. Heat a griddle over medium. Dip tops and insides of buns in melted butter and grill until both sides are lightly brown.
3. Serve sandwich open faced - top grilled bun with lettuce leaves and seafood salad.

 
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