Saturday Sandwich recipes salvaged from an archive of Herriott Grace’s blog.
Recipes under the cut:
Roast beef baguette with fingerling chips
Steak sandwich worth crossing the street for
Spicy crab brioche
Roast beef baguette with fingerling chips
YOU’LL NEED
-1 batch homemade potato chips
(here’s a basic recipe, i like to substitute fingerlings for russets)
-baguette, sliced & pan fried in butter
-roast beef, thinly sliced
(leftovers from the night before are best, but your local deli will likely carry it ready to go)
-1 batch horseradish cream
(recipe follows)
-a hard white cheese, very thinly sliced (optional)
(i used parmesan this time, it’s okay if it’s a little crumbly)
-enoki mushrooms, sauteed
-spanish onion, thinly sliced
-frissee lettuce
-salt & pepper to taste
HORSERADISH CREAM
-crème fraîche
-fresh grated or prepared horseradish mustard
(i like Kolzlik’s Horseradish Mustard if you’re using prepared)
-a touch of pommery mustard
-a large pinch of fresh tarragon leaves, finely chopped
-a few stems of fresh chives, finely chopped
Mix together equal parts crème fraîche and horseradish.
(i was serving 2 so i used between 2 & 3 tablespoons of crème fraîche and less than a teaspoon of mustard)
Stir in a touch of pommery mustard and a small handful of tarragon leaves and chive stems.
Finish with salt & pepper.
HERE’S HOW:
Slice the potatoes, while they’re drying make the horseradish cream. Refrigerate.
Next, saute the mushrooms, slice the onions, bread and cheese.
Pan fry the bread in salted butter.
Next, build your sandwiches! I like a dollop of horseradish cream on the bottom,
then all the toppings and then a little more cream.
Serve alongside a good helping of chips and a touch bowl of ketchup.
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Steak sandwich
the process
make the tarragon and lemon crème fraîche, refrigerate
wash and dry the greens, set aside
slice and butter the bread, set aside
season and grill or pan fry the steak
allow it to rest for at least 5 minutes
pan fry both sides of 4 slices of bread that has been buttered on both side
fry two eggs, season with sel gris and bali pepper
slice the steak
mash the avocado with the back of a spoon
get ready to assemble
ingredients
1/4 loaf of country white bread, sliced
unsalted butter, room temperature
1 strip loin steak, seared or grilled
2 eggs, seasoned and fried sunny side up
1/2 a ripe avocado, roughly mashed
a couple handfuls of fresh arugula
a few dollops of tarragon and lemon crème fraîche
a small bit of cloth bound cheddar, shaved*
long bali peppercorns, cracked
fleur de sel
tarragon and lemon crème fraîche
1/4 cup crème fraîche
the juice of half a lemon, strained
2 1/2 teaspoons kozliks triple crunch mustard
1/4 of a small shallot, finely diced
a large handful of fresh tarragon leaves, lightly chopped
a couple pinches bali long peppercorns, freshly cracked
a couple pinches sel gris
wash and dry the tarragon, remove the leaves, discard the stems, chop and set aside
with a mortar and pestle grind a couple long bali peppercorns, set aside
juice and strain half a lemon and chop the shallots
in a small bowl mix the crème fraîche and lemon juice
add the mustard and shallots and mix in the tarragon
season to taste, cover and refrigerate
to assemble
spread the avocado on the bottom slice of each sandwich
arrange the arugula atop the avocado
divide the steak between the two sandwiches
add a couple dollops of the tarragon and lemon crème fraiche
season with fleur de sel and bali pepper
gingerly place the sunny side up egg atop there
shave a liberal portion of cloth bound cheddar on each
place the remaining pieces of bread
squish down a little and that’s it, you’re all done.
yum!
---
Spicy Crab Brioche
for the crab mixture:
3 tablespoons homemade mayonnaise
2 teaspoons grain mustard
1 teaspoon chopped parsley
the juice of 1/2 a lemon, strained
1 serrano pepper, finely chopped
1/2 a scallion, chopped
3 teaspoons tarragon vinegar
2 teaspoons capers
3/4 cup fresh crab (give or take)
pink australian salt to tastecracked black pepper to taste
mix all ingredients together and fold in the crab
to assemble:
slice brioche lengthwise and toast
place a small handful of pea shoots or salad greens on toasted base
slice avocado and place atop that
scoop a few spoonfuls of the crab mix
place the top of the braided bread on top that
finish with a touch of sea salt if need be
and that’s it, you’re done
super simple stuff and super tasty
[half][/half][half-last] [/half-last] We went here for a date last week and it was lovely. Creative, northwest-y small plates and wonderful cocktails and great service. Obsessed with this new cookbook from Joshua McFadden, and am planning on cooking my way through it for the rest of the year. We made this piri piri chicken last week and it was a little taste of Portugal. The internet is a…
