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Sandwich of the Week: Fast Gourmet’s Chivito

Sandwich of the Week: Fast Gourmet’s Chivito

Two blocks north of the U Street Corridor on 14th Street in Washington, D.C., in the shop front of a grubby gas station, sits the neighborhood’s unlikely contender for the best bargain lunch. Fast Gourmet is located inside a gas station; you have to walk past the pumps to enter, and the café shares its space with the station vendor, purveyor of cigarettes and beef jerky from a cloudy Plexiglas booth. The café is scattered with spare black tables and lined by drink machines, and above the counter, in front of the exposed kitchen, hangs a board with the menu scrawled on it in colorful chalk. But Fast Gourmet is anything but generic. It delivers exactly what its name promises: sumptuous food at deli pace.

Fast Gourmet was founded by two Uruguayan brothers, Juan and Manuel Olivera, the former of whom trained as a chef in Italy and France, including at the prestigious Institut Paul Bocuse. The menu includes wraps, salads, and empanadas, but consists mostly of sandwiches. The first part of the sandwichmenu, titled "Urban Taste," features traditional-seeming fare such as roast beef, pork, and tuna. But the real standouts are the sandwiches on the so-called "Flair" menu, including the breaded-tenderloin Milanesa and the succulent Chivito. The Chivito is a traditional Uruguayan sandwich, and upon reading the ingredient list, you might be skeptical. How can a single sandwich meld beef tenderloin, bacon, Black Forest ham, mozzarella, green olives, hard-boiled eggs, lettuce, and tomato without losing its head along the way?

The most remarkable thing about the Chivito is that each ingredient manages to hold its own. Pressed in a soft white roll, it is exceptionally juicy, and each ingredient is so well cooked — when you reach inside to rip off a piece of tenderloin, it will practically fell apart in your hand — that the sandwich achieves a lovely balance, the flavors at once complementing and playing off each other. Each bite has a slightly different combination of ingredients and therefore a slightly different flavor profile. The briny olives pop against the rich meats, and the melted mozzarella lends the whole affair a touch of creaminess. Too often are tomatoes nothing more than a soggy clump at the bottom of a sandwich, but Fast Gourmet’s are firm and flavorful, and add a welcome tang. Perhaps the best compliment I can pay the Chivito is that, despite a potentially problematic addiction to hot sauce, the little bottle of DC Redbone sat untouched by my plate for minutes on end before I remembered it was there. I never so much as uncapped it.

Click here for other featured sandwiches or check out the 52 Best Sandwiches of 2011. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

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Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

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Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

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Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

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Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

Insert

Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

Insert

Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

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Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

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Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

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Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


50 Sandwiches

1. Steak with Blue Cheese Combine 1 tablespoon mayonnaise with 1 teaspoon steak sauce toss with 1/2 cup diced cooked steak, 1 cup chopped romaine, 1/4 diced avocado, 1/4 cup chopped tomato, 1 to 2 tablespoons crumbled blue cheese, 1 crumbled slice cooked bacon and salt and pepper. Roll up in a large flour tortilla.

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2. Pastrami with Slaw Toss 1/2 cup shredded red cabbage with 2 tablespoons apple cider vinegar and 1 teaspoon each sugar and chopped dill let sit 15 minutes. Mix 1 tablespoon yellow mustard with 1 teaspoon horseradish spread on the bottom of a split onion roll. Fill with sliced pastrami and the slaw.

3. Corned Beef with Horseradish Slaw Toss 1/2 cup shredded green cabbage with 1 tablespoon sour cream, 2 teaspoons each horseradish and water, 1 teaspoon grainy mustard and a pinch each of salt and pepper. Sandwich sliced corned beef and the slaw between 2 slices rye bread.

4. Roast Beef and Smoked Gouda Spread honey mustard on 2 slices challah bread. Sandwich sliced roast beef, sliced smoked gouda and romaine lettuce between the bread slices.

5. Spicy Roast Beef and Brie Spread 1 slice sourdough bread with pepper jelly. Top with sliced roast beef, sliced brie and watercress season with salt. Top with another slice of bread.

6. Italian Deli Mix 3 tablespoons olive oil with 2 tablespoons white wine vinegar, 1 grated small garlic clove and 1/2 teaspoon each Italian seasoning and sugar. Drizzle all but 1 tablespoon of the vinaigrette inside a split sub roll. Fill with shredded romaine and mozzarella, pepperoni, salami and prosciutto and sliced pickled peppers drizzle with the reserved vinaigrette.

7. Italian BLT Cook 4 thin slices pancetta in a skillet over medium-high heat until crisp, 5 minutes. Mix 2 tablespoons mayonnaise with 1 tablespoon chopped basil spread on 2 slices country bread. Sandwich the pancetta, baby arugula and sliced tomato between the bread slices.

Insert

Broccoli Rabe with Lemon Ricotta (No. 8)

Broccoli Rabe with Lemon Ricotta (No. 8)

8. Broccoli Rabe with Lemon Ricotta Heat 2 tablespoons olive oil and 1 smashed garlic clove in a large skillet over high heat. Add 3 cups trimmed broccoli rabe, season with salt and cook, stirring, until charred and tender, 4 minutes. Let cool, then chop. Mix 1/2 cup ricotta with the zest of 1/2 lemon and 1/4 teaspoon kosher salt spread on 1 slice Italian bread. Top with the broccoli rabe and another slice of bread.

9. Tomato and Mozzarella with Pesto Toss 1/3 cup each quartered cherry tomatoes and mini mozzarella balls, 1/4 cup chopped roasted red pepper, 2 teaspoons minced shallot, 2 tablespoons olive oil and 1 tablespoon red wine vinegar set aside 15 minutes. Add 1 tablespoon chopped basil. Cut one-third off the top of a soft sub roll and pull out some of the inside, leaving a 1/2-inch border around the edges spread pesto inside. Fill with the tomato mixture and replace the roll top.

10. Grilled Eggplant with Mozzarella Slice 1 small Japanese eggplant 1/2-inch thick toss with olive oil and salt. Grill over medium-high heat, turning, until charred, 5 minutes. Let cool. Toss with 1 tablespoon balsamic vinegar and 1/2 tablespoon each capers and currants season with salt and red pepper flakes and let marinate 1 hour. Split 1 ciabatta roll and brush the inside with olive oil fill with the eggplant, sliced fresh mozzarella and fresh basil.

11. Veggie Pimiento Cheese Mix 1/2 cup grated cheddar with 2 tablespoons each cream cheese and diced pimientos, 1 tablespoon each mayonnaise, chopped chives and parsley and a dash of hot sauce. Stir in 1/4 cup each diced bell pepper, cucumber and celery. Spread on 2 slices sourdough bread. Sandwich shredded romaine between the bread slices.

12. Turmeric Chickpea Pulse one 15-ounce can chickpeas (drained) in a food processor with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 garlic clove and 1/2 teaspoon ground turmeric season with salt and pepper. Spread on 8 slices multigrain bread. Sandwich lettuce, tomato and red onion between the bread slices. (Makes 4.)

13. Curried Cauliflower Cut 1/2 head cauliflower into small florets toss with 2 tablespoons olive oil and 1/4 teaspoon each kosher salt and curry powder. Roast at 450 degrees F until browned, about 25 minutes, sprinkling with 1/2 cup shredded mozzarella during the last 2 minutes. Let cool. Spread mango chutney on 4 slices white bread. Sandwich the cauliflower and cilantro between the bread slices. (Makes 2.)

14. Roasted Carrots with Goat Cheese Toss 1 1/2 cups thinly sliced carrots with 1 tablespoon olive oil and 1 teaspoon za'atar (Middle Eastern seasoning) roast at 425 degrees F until tender, 20 to 25 minutes. Let cool. Mash 2 ounces goat cheese, 1/4 cup chopped green olives and 3 tablespoons chopped parsley spread on 2 slices multigrain bread. Top each with the carrots, a drizzle of honey and another slice of bread. (Makes 2.)


Watch the video: Anthony Bourdain, Uruguayan Chivito (December 2021).