Emeril Lagasse - Emerils Kicked-Up Sandwiches: Stacked with Flavor

EMERILS KICKED-UP SANDWICHES

STACKED WITH FLAVOR

Emeril Lagasse

WITH PHOTOGRAPHS BY STEVEN FREEMAN

For Hilda and Aldie, with love

CONTENTS

What makes a good sandwich great?

As someone who has spent a fair share of time in restaurant kitchens over the years, Ive witnessed some pretty inspired sandwich combinations. Is it the bread? Is it the condiments? Is it whats inside? Its all of the above, of course, and often the best combinations are the result of a happy accident or just using whats available. Just imagine what a restaurant cook can pull together from bits and pieces of this and that from around the stations of the kitchen! Who would have thought that leftover shrimp rmoulade from the salad station would make such a killer addition to a classic BLT? But waitkick it up one notch further by using a slice of fried green tomato from the appetizer station! The same is true at home: Dont overlook last nights dinner leftoversthey might form the basis of the next sandwich masterpiece! (Case in point: the much-anticipated day-after-Thanksgiving roast turkey sandwich with stuffing and cranberry sauce.) Inspiration is everywhere when it comes to sandwiches, and thinking outside the box when it comes to combinations sometimes pays off with real winners.

Who doesnt love a good sandwich?

Whether youre talking PB&J on soft white bread or a killer BLT on crisped toast with lots of mayo, for many of us sandwiches are part of a daily ritual that dates back to our childhooda ritual that is comforting in the most basic way and that is enjoyed by almost every culture around the world. Think Middle Eastern pitas, Latin American tacos and empanadas, or even the lettuce wraps of Korea. But take even the simplest sandwich and dress it up: add a condiment here and there and serve it up on artisanal or homemade bread (or a tortilla or a rice paper wrap!) and youll find yourself appreciating sandwiches in an entirely new way.

Dress it up!

A lot of what makes or breaks a sandwich is the condiments. Chefs love tinkering with basic condiments and putting their own spin on mayos and spreads of all sorts, and sandwiches are a great vehicle to showcase just about any kind of sauce or spread you can imagine. Add a simple flavored mayonnaise to a sandwich made of sliced roast chicken on toasted white bread and its instantly elevated to another realm. Chutneys, jams, salsas, and salad dressings are right at home on sandwiches, too, and are just the beginning of the ideas youll find in the extensive condiment chapter at the end of this book. It is my hope that you will use the recipes in that chapter not only for the sandwich combinations presented to you here, but also as an inspiration for other kitchen projects. Too much basil in the garden? Add some to a homemade mayonnaise and you have a delicious basil mayo. Not sure what to do with all the peppers from your CSA or farm box? Homemade harissa makes great use of those and is a delightful addition to many dishes. The possibilities are endless. Experiment, mix it up, make them your own.

Knead bread?

Its all about the bread, baby! Experiment with different textures and types, and if youre up for it, there are just under a dozen recipes for . But by and large, sandwiches can only be as good as the bread theyre served on. Its just that simple.

The years I have spent tinkering with various sandwiches in my kitchen prompted me to explore some seriously outrageous combinations from around the corner and around the worldsandwiches that I hope will make you hungry and inspire you to create your own personal classics.

4 sandwiches

Hey, guys, this is so easy to make at home. And just as delicious, if not better, as the one from your favorite shop. The freshly made Thousand Island Dressing is killer, and as long as you continue to build this sandwich with the best of ingredients, you cant lose. The other secret to this sandwich is to griddle, baby, griddle.

cup

8 slices rye bread

8 ounces sliced Emmenthaler cheese

1 cup sauerkraut, drained if necessary

1 pounds thinly sliced corned beef or pastrami

3 tablespoons butter, at room temperature

1. Spread 1 tablespoon of the Thousand Island Dressing on each slice of bread. Divide the cheese, sauerkraut, and pastrami among 4 of the slices, and top each sandwich with the remaining bread. Spread the tops of the sandwiches with half of the butter.

2. Heat a 12-inch (or larger) skillet over medium heat. Add the sandwiches, buttered side down, in batches if necessary, and weight them down with a cast-iron press or another heavy skillet. Cook the sandwiches until golden brown and crisped, 2 to 3 minutes. Butter the top of the sandwiches with the remaining butter, turn them over, and cook them for another 2 to 3 minutes. Transfer the sandwiches to a cutting board, slice them in half, and serve immediately.

4 sandwiches

The Rachel is the Reubens cousin, made with turkey instead of corned beef or pastrami. This one is even more special, with its homemade Russian Dressing and kicked-up Jicama Coleslaw.

8 slices rye bread

cup

8 ounces sliced Swiss cheese

12 ounces sliced roasted turkey breast

1 cup

1. Position an oven rack in the center and preheat the oven to 350F.

2. Arrange the bread in a single layer on a parchment-lined baking sheet. Spread 2 tablespoons of the Russian dressing on each of 4 bread slices. For each sandwich, layer 2 slices of the cheese on top of the dressing, then layer 3 slices of the turkey on top of the cheese. Transfer the baking sheet to the oven and cook until the bread is slightly toasted, the turkey is warmed, and the cheese is completely melted, about 6 minutes.

3. Remove from the oven and carefully transfer the sandwiches and the toast to a work surface. Divide the slaw evenly among the turkey-topped slices, and then top with the remaining toast. Serve immediately.

4 sandwiches

This sandwich was a special on the menu at Emerils in New Orleans. I love it so much that I just had to share it. It may seem like a lot of work, but trust me, its worth it. The shrimp and the rmoulade sauce can be prepared a day in advance to take some of the pressure off and then combined just before serving.