Archive for ‘Sandwiches’

September 3, 2012

Tuna Salmon Fish Sandwich

Fast lunch. This is an upgrade to your typical tuna fish sandwich

  • canned salmon
  • lemon juice to taste
  • 1 tbs Dijon mustard
  • 1 tsp+ dried dill
  • 1 tsp dried parsley
  • 2-3 tbs mayo

Mix in a bowl and serve on toast like tuna.

January 11, 2012

Open Faced Salmon Sandwich w/ Honey Mustard Sauce

Delicious sandwich.


  • 1 egg
  • Four 4-ounce salmon fillets, about 1 inch, no skin
  • Salt and freshly ground black pepper
  • 1 tomato cut into four 1/2 -inch slices
  • 1/4 red onion, sliced thinly
  • 8 slices dark rye or multi-grain bread
  • Mixed leafy greens
  • 1 avocado halved, pitted, and cut into 1/2 inch slices
  • 2 teaspoons capers, drained
  • 1 tablespoons Dijon mustard
  • 1/2 tablespoon honey
  • 1 tablespoons olive oil
  • 1/4 teaspoon lemon juice
  • salt/pepper

1. Whisk together the mustard and honey in a small bowl. Slowly drizzle in the olive oil, whisking continuously. Stir in the lemon juice and season with salt and pepper.

2. To hard boil the egg, put the egg in a small pot and fill with water to cover the egg by 1-inch. Bring the water to boil and immediately turn the heat off. Let the eggs sit in the hot water for exactly 7 minutes. Drain, rinse under cool water and peel when cool enough to handle. Cut the egg into quarters, lengthwise.

3. Heat a grill pan over high heat. Brush salmon fillets with 2 tablespoons of the olive oil and grill for 2 minutes on each side.

4. Toast bread.

5. To assemble sandwiches, first cut each piece of salmon into 2 pieces. Layering leafy greens, tomato, avocado, egg, red onion, grilled salmon and capers on each bread slice. Spoon the sweet mustard sauce on top and serve, opened faced.

May 28, 2011

Cheddar and Apple Grilled Cheese + Tomato Basil Soup

Inspiration for today’s lunch? Not that anyone needs a reason to make grilled cheese sandwiches and its perfect accompaniment, tomato soup, but I ordered this meal at a local cafe last week and for $12, I was less than impressed. One dimensional soup and what looked like packaged american cheese between two slices of heavily buttered Mr. Baird’s white bread.

Screw that. THIS is a bit more time consuming, but much more satisfying:


  • bread
  • 2 kinds of cheese, shredded/grated*
  • thinly sliced apples
  • butter

Preheat oven on 350-400F. Butter one side of each slice of bread. Place them, butter side down, on a non-stick frying pan heated on medium high. As it sizzles and browns, spread shredded cheese on each slice. Place sliced apples over the cheese of one slice of bread. Top with other slice of bread. Pop in oven and bake until apples warm through ~ 3-5 min.

*I used a sharp white cheddar mixed with a mild orange cheddar.

The second batch came out much thicker. Use more cheese! Also, green apples would’ve given a nice tart bite, but since I was using cheddar, which is already rather sharp, I wanted a sweeter apple to mellow it out. Here I used Gala.

adapted from Michael Chiarello’s recipe on

  • 1 can (14oz) of diced tomatoes
  • 1/4 cup milk
  • 1 cup chicken stock
  • 1 small carrot, minced
  • 1 small stalk celery, minced
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • olive oil
  • butter
  • 4 or 5 fresh basil leaves, large
  • 1 bay leaf
  1. Preheat oven to 450F
  2. Drain canned tomatoes from juice, set juice aside. On an aluminum lined oven pan, drizzle on ~ 1 tbs olive oil. Spread drained tomatoes over pan, rolling them to coat in oil. Distribute tomatoes evenly and as thinly over the pan as possible. Broil ~ 20 min to caramelize.
  3. Heat a small pat of butter over medium high heat in a small dutch oven/pot. *butter has a lower smoking point than olive oil. I actually keep a tub of homemade ghee in my fridge. That stuff never burns. Great for sauteing!
  4. Saute onions, carrots, celery, and garlic until soft ~10 min.
  5. Add roasted tomatoes, reserved tomato juice, chicken stock and bay leaf. Bring to a low boil, then reduce and simmer ~ 20 min.
  6. Basil CHIFFONADE: stack basil leaves on top of each other. Roll into a tube. Slice into ribbons from one end of tube to the other. Add to soup along with milk/cream.
  7. Remove bay leaves and process in food processor until smooth.
  8. Top with extra basil leaves for presentation.

May 12, 2011

Pistachio and Cranberry Chicken Salad

Adapted from this lovely recipe from Plum Pie:


  • 2 chicken breasts (bone-in, skin-on)
  • 1/4 cup pistachios, salted/roasted and chopped
  • 1/3 cup apples, minced
  • 1/2 cup dried cranberries, chopped
  • 1 tbs shallots, minced
  • 1/2 cup Greek yogurt
  • 2 tbs mayo (I used the new Olive Oil stuff..)
  • 1 tbs white wine vinegar (or apple cider vinegar)
  • 1 tbs rosemary, minced
  1. Preheat oven: 375F
  2. Lightly coat chicken in olive oil. Sprinkle with salt and pepper. Roast in oven for ~35 min or until fully cooked through. Set aside to cool.
  3. Mince apples and coat in vinegar.
  4. Add apples in a big bowl with pistachios, shallots, and rosemary.
  5. Shred chicken with a fork and knife into small bite-size pieces. Lightly salt. Add to mixture.
  6. Toss with yogurt and mayo. set in fridge to cool ~1hr.
May 7, 2011


Inspired by the well known sandwich of NY’s Kalustyans.


  • 1 part bulgar (soaked in double the volume of boiling water)
  • 3 parts green lentils (NOT french green lentils)
  • onions, caramelized
  • cumin
  • allspice


  • Pita bread
  • hummus
  • greek yogurt
  • cucumber slices
  • tomato slices
  • Mujadara

note: 1 cup lentils and 1/3 cup of bulgar + 2 onions yields > 5 cups of mujadara… I learned the hard way. So unless you have a family of 10 to feed, start with half a cup of lentils and 1/6th of bulgar…

I dont really have a picture of my own. Above photo is curtesy of Serious Eats. Though it tastes darn good, it’s lentil mush after all.  Also,  I don’t like iceberg lettuce, which is what Kalustyans serves with their version of the sandwich, so I used cucumbers for the extra texture. Yum yum.

January 13, 2011


wheat & oat baguette w/…

  • pepper crusted turkey
  • apple slices
  • gouda
  • greens

and a raspberry dijon sauce

veggie burger +

sautéed mushrooms:

  • cleaned and halved,
  • sautéed in butter
  • w/ herbs de provence
  • dash of white wine
  • sautéed until liquid absorbed.
January 7, 2011

Salmon Bocadillo + Tostones

my impromptu lunch. thank goodness for Fiesta supermarkets in the great state of Tejas. not even whole food carries plaintains here. what’s up with that, whole foods? you’re from austin, tx. get with the program.

anyway. had to get rid of my left over steelhead trout from last night.

inspired by Japanero’s salmon pepito entrée. although all i remember about that sandwich is the yummy tostones it came with… oh well. best part anyway

PS: using tony charchere’s cajun seasoning and store bought guac really cuts down on prep time. important when i’m starving and just got out of a two hour pharmacology class…

INGREDIENTS (serves 2)

  • steelhead trout or salmon, skins removed
  • 2 bolillos/small french bread
  • red onion
  • tomatoes
  • spinach or other greens
  • guacamole
  • cajun seasoning
  • plaintain

INSTRUCTIONS: (super easy!)


  1. season and pan fry/broil/bake your fish
  2. slice onion and tomatoes
  3. cut bread in half
  4. layer on spinach, fish, onions, tomatoes, then spread guac on other half.


  1. heat vegetable oil in frying pan. enough to just cover the bottom. oil should be shimmery and less viscous than when cold, but not quite smoking.
  2. slice plaintains in 1-1.5 inch thick discs.
  3. fry, both sides, until golden brown.
  4. remove from oil and flatten with butcher knife or flat plate.
  5. return to hot oil and fry again on both sides until golden.
  6. place on rack to drain. serve with extra guac.

close up shot! mmm… guacamole…

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