There is definitely a difference between a lunch sandwich and a dinner sandwich. A dinner sandwich has the feel of a burger and the comfort of a simple PB&J. Is that crazy or can you imagine that too?
A few weeks back, Michael was finishing up a month long work rotation that was getting him home later than usual, so I put that extra time into building a proper dinner sandwich for a weeknight supper.
A few weeks back, Michael was finishing up a month long work rotation that was getting him home later than usual, so I put that extra time into building a proper dinner sandwich for a weeknight supper.
The architecture of a great sandwich relies on several principles:
(1) strong bread. Your bread must be able to support the sandwich contents and any liquid condiments that are applied.
(2) cheese. I am a "the cheese makes the pizza" kind of a girl. The same rules apply for a quality sandwich.
(3) contrasting flavors. I gravitate toward a tang and a spice -- these flavors can be as simple as a pickle and black pepper. But the base of neutral bread and cheese requires some excitement incited by contrasting flavors in every bite.
(1) strong bread. Your bread must be able to support the sandwich contents and any liquid condiments that are applied.
(2) cheese. I am a "the cheese makes the pizza" kind of a girl. The same rules apply for a quality sandwich.
(3) contrasting flavors. I gravitate toward a tang and a spice -- these flavors can be as simple as a pickle and black pepper. But the base of neutral bread and cheese requires some excitement incited by contrasting flavors in every bite.
The sandwich we enjoyed was a grown-up tuna salad sandwich. It met the protocol of sandwich structure with:
(1) fresh ciabatta rolls,
(2) provolone cheese slices, and
(3) tuna / spinach and artichoke / tomato flavor combinations.
The recipe was adapted from Rachael Ray's Spinach and Artichoke Tuna Melts. We left out a few more flavors that we are not so fond of, including: celery, capers, and red onion. Everything went really well until I over-broiled the sandwich-tops. Do you have any ideas for a true, dinner sandwich for a weeknight meal?
INGREDIENTS
(1) fresh ciabatta rolls,
(2) provolone cheese slices, and
(3) tuna / spinach and artichoke / tomato flavor combinations.
The recipe was adapted from Rachael Ray's Spinach and Artichoke Tuna Melts. We left out a few more flavors that we are not so fond of, including: celery, capers, and red onion. Everything went really well until I over-broiled the sandwich-tops. Do you have any ideas for a true, dinner sandwich for a weeknight meal?
INGREDIENTS
- 2 cans tuna (3 ounces each can), drained and flaked
- 4 artichoke hearts (canned)
- 1/3 box thawed frozen chopped spinach, drained well and pulled apart
- Few teaspoons of lemon juice to taste
- 1/4 cup extra virgin olive oil (EVOO)
- Few pinches of parsley flakes
- 2 tablespoons of chopped garlic
- Pepper
- Large ciabatta rolls
- Sliced provolone cheese
- Sliced tomato, for topping
PREPARATION
1. Position a rack in the center of the oven and pre-heat the broiler.
2. In a bowl, combine the tuna, artichoke hearts, spinach, lemon juice, onion, celery, EVOO, parsley, capers and garlic; season with pepper.
3. Split the ciabatta rolls and arrange on a baking sheet. Top the bottoms with even mounds of tuna salad and cheese. Broil to melt the cheese and toast the roll tops. Add the sliced tomato to the sandwiches, cover with the roll tops and serve.
1. Position a rack in the center of the oven and pre-heat the broiler.
2. In a bowl, combine the tuna, artichoke hearts, spinach, lemon juice, onion, celery, EVOO, parsley, capers and garlic; season with pepper.
3. Split the ciabatta rolls and arrange on a baking sheet. Top the bottoms with even mounds of tuna salad and cheese. Broil to melt the cheese and toast the roll tops. Add the sliced tomato to the sandwiches, cover with the roll tops and serve.
