There is so much more to making a sandwich than slapping all sorts of ingredients between two slices of bread. This week, we will take the sandwich and elevate this portable package to new heights. Is there an art and a formula to making a great sandwich? We sure think so.
With attention to detail, carefully sourced ingredients, and a little extra time, you can make an unbeatable sandwich. First, it all starts with the bread… should it be crusty, crispy or chewy? The bread is the blank slate, the perfect landscape, think about your ingredients, are they right for your bread, you don’t want a soggy vessel. Look for hearty, healthy, local artisanal bread with texture. Next, choose high quality protein and fresh, local produce. Add vegetables such as cucumbers for an extra crispness then try apples or pears for added sweetness and crunch. Finally don’t forget to spread on the house made condiments, which are easy to make and you control what goes in your spreadable. Great bread, great ingredients, well-thought out flavors, textures and combinations equal a great sandwich.
Argentinian Steak Sandwich
The steak sandwich has taken many forms over the years, in different parts of the country and all over the world. It has also spawned many other tremendous sandwiches like the cheesesteak, the French dip, my personal favorite the Italian beef and so many more. The basis for them all is a good piece of meat (or a well marinated and/or seasoned one) and great bread. It only figures that a country like Argentina that loves its steak would also be home to one of the most flavor packed steak sandwiches in the world here is our take:
Ingredients:
• Skirt Steak
• Chimichurri–MDF Chimichurri Recipe
• French bread loaf of roll
Directions:
1. Rub skirt steak with Chimichuri and marinate for at least 2 hours. (we do ours overnight in a zip lock bag)
2. Grill to desired doneness. (no more than med-rare)
3. Slice on bias against the grain about 1/2 inch thick.
4. Shingle on bread and top with more chimichurri.
5. Serve with more chimichurri as a dip.
Variations:
• Add grilled red pepper
• Serve with mayo, lettuce and tomato
• Serve with sautéed onions
Note:
For a great side dish toss chimichurri sauce on potato wedges and roast in 400°F oven until just tender, about 40 minutes.
Grilled Salumi and Cheese with Mustarda
By all accounts the good ‘ol American style grilled cheese sandwich has been around since the 1920s and there are versions of this standard in just about every culture around the world. We love a good grilled sandwich as much as anyone so this is our fusion of a grilled cheese, a Croque-monsieur and a Panini. The key, to the perfect grilled sandwich is that the flavors and textures all compliment each other and we think this one does just that…
Ingredients:
- 8 slices of thick sliced sourdough bread
- 4 tablespoon MDF Spicy Mustarda http://moderndayforager.com/2013/08/22/moderns-take-on-mustarda-and-chimichurri/
- 8 thick slices of your favorite Salumi (we love Cristiano Creminelli’s Barolo Salami)
- 1 pound Gruyere Cheese, sliced
- 1 tablespoon butter
Directions:
- On one piece of bread, spread the mustarda in an even layer.
- Fan the salumi slices over mustarda.
- Lay the cheese on top of the salumi.
- Top with another slice of bread.
- Spread 1/2 teaspoon butter on the top slice of bread.
*Repeat this for the remaining three sandwiches.
- Heat a large non-stick skillet over medium high heat and add the remaining butter to the pan. Once the butter is foaming, place the non-butter side of the sandwich in the pan. (we used our Panini maker)
Heat for 5-6 minutes until golden brown and the cheese begins to melt. Using a spatula, flip the sandwich to the other side for another 3-4 minutes until golden brown and the cheese is completely melted.
Modern Day Forager
Modern Day Forager 