The Sandwich Islands were named for the Earl of Sandwich. Just what kind of guy gets a piece of paradise named after him? ADVERTISING The Sandwich Islands were named for the Earl of Sandwich. Just what kind of guy gets
The Sandwich Islands were named for the Earl of Sandwich. Just what kind of guy gets a piece of paradise named after him?
John Montagu, the fourth Earl of Sandwich, was a British first lord of the admiralty from 1748 to 1781 during the American Revolution. Because the earl was a promoter of exploration, Capt. James Cook decided to name the islands after him in 1778.
This was not the first honor for the earl. In 1762, the edible “sandwich” had also been named after him when he supposedly spent 24 hours at a gaming table with just that — some meat and some bread.
Certainly any sandwich created to satiate the insatiable would have to be worthy of dinner status. Not the kind you throw together and eat standing over the sink, and certainly no wimpy panini or tea sandwiches. This sandwich would be a two-handed deal with lots of meat or other protein, and savory, unusual condiments; perhaps some cheese and really good chewy bread. Here are a few that might do the earl proud.
Smoked turkey reuben
Here is a fat, but not fattening, delicious deli-style sandwich from Bon Appetit magazine.Makes four sandwiches.
Half bottle of Russian or Thousand Island dressing
2 tablespoons honey mustard
2 tablespoons minced fresh dill, or 2 teaspoons dried dill weed
3 cups finely shredded green cabbage
8 rye or pumpernickel bread slices
6 ounces thinly sliced Swiss cheese
8 ounces thinly sliced smoked turkey breast
1/4 cup unsalted butter, at room temperature
Whisk together dressing, mustard and dill in a small bowl. Season with salt and pepper. Mix in cabbage; let stand for 30 minutes. Top bread slices with cheese. Arrange turkey on top of cheese on four slices of bread. Top turkey with coleslaw mixture, dividing evenly. Place remaining four bread slices, cheese side in, atop coleslaw. Spread half of butter evenly over tops of sandwiches. Heat a large skillet over medium-high heat. Cook sandwiches, butter side down until bread is crisp and golden, about four minutes. Spread remaining butter over top of sandwiches; turn and cook until cheese is slightly melted, about three minutes. Cut sandwiches in half and serve warm.
Pan bagnat
This salad-in-a-sandwich can also use leftover grilled chicken or pork, with a little salami tucked in if you wish. It is best made at least two hours before serving. Recipe from Bon Appetit magazine. Makes six servings.
1/2 cup olive oil
2 garlic cloves, minced
16-ounce loaf sourdough bread, cut lengthwise in half
Two 6-ounce cans solid white tuna, well drained, or grilled ahi steaks
1 small red onion, thinly sliced
4 large tomatoes, cut into 1/3-inch-thick slices
2-ounce can anchovies, drained and chopped
2 tablespoons drained capers
14 1/2 ounces roasted red peppers in oil, well drained
1/2 cup chopped, pitted, brine-cured black olives, such as Kalamata
Mix oil and garlic in a bowl. Hollow out inside of both bread halves, leaving half-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna (or other meats) evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing. Layer peppers over, then olives. Top with remaining bread; press together. Wrap bread tightly in plastic wrap. Refrigerate at least two hours and up to one day. Cut crosswise to serve.
The ultimate steak sandwich with basil aioli and caramelized onions
Thick-cut sirloin, char-grilled, sliced and piled on toasted bread spread with a rich garlic mayonnaise and a heap of onions. Recipe from “Comfort Food” by Maxine Clark. Makes four servings.
4 ounces beef sirloin, in one piece
2 tablespoons teriyaki marinade
1 teaspoon sesame oil
Ciabatta loaves, split in half
Olive oil
3-oz. bag fresh salad leaves
For the aioli:
1/4 cup light and fruity olive oil
2 cups fresh basil leaves
2 large garlic cloves, crushed
1 egg yolk
Fresh lemon juice
Salt and ground black pepper
For the caramelized onions:
1/4 cup unsalted butter
2 large onions, finely sliced
2 teaspoons superfine sugar
1 tablespoon balsamic vinegar
Trim any fat from beef; place in a china or glass dish. Spoon marinade and oil over meat, coating well. Cover; marinate in refrigerator at least four hours or overnight, turning occasionally. Make aioli up to two hours before serving: Put olive oil and basil in a blender or food processor; process until smooth. Pour into a pitcher. Add garlic, egg yolk and a pinch of salt to blender or processor; process until smooth. With motor running, very slowly pour in half the basil oil in a thin steady stream, until mixture starts to thicken. Stop machine; scrape down sides. Add a squeeze of lemon juice, start machine again, continue pouring in oil until it has all been added and aioli is thick. Check seasoning — should be garlicky. Refrigerate.
Just before making sandwich, caramelize the onions: Melt butter in a frying pan. Add onions; stir to coat well. Add 2 tablespoons water; cover and cook over a gentle heat for 10 minutes. Uncover, sprinkle with the sugar and balsamic vinegar, and turn up the heat. Cook over medium-high for 10 minutes more, stirring, until onions start to turn a rich brown color. Set aside off heat.
Heat a griddle until smoking hot. Remove meat from marinade and pat dry. Sear meat on griddle for two to three minutes on each side; reduce heat to medium and cook, without moving, for four minutes. Turn meat over; cook four minutes more. Transfer to a plate, cover with foil and leave for 10 minutes. Split bread loaves and brush with olive oil, then toast on a grill or broiler. Slice beef thinly. Spread one half of bread liberally with basil aioli, top with beef, then onions, more aioli and then bread. Cut in half and eat, accompanied by salad leaves.
Toasted baguette with smoked chicken and mango avocado salsa
Smoky, creamy and slightly sweet flavors combine to “tingle the taste buds” in this two-handed sandwich from “Comfort Food” by Maxine Clark; serves 2.
2 short baguettes, split lengthways
6 tablespoons butter, melted
1 smoked chicken, meat removed from bones and sliced
1 1/4 cups plain yogurt
1/2 teaspoon paprika (the smoked Spanish kind if available)
4 tablespoons chopped fresh chives
Salt and ground black pepper
For the salsa:
2 medium, ripe mangoes
2 ripe Haas avocados
Juice of one lime
3 tablespoons chopped fresh cilantro
1 teaspoon mild chili seasoning
Preheat oven to 400 degrees. Pull out some of the inside of each baguette; brush halves with melted butter. Place bread, cut side up, on a baking sheet; bake about 15 minutes. Remove from oven, cover with foil and keep warm. Make salsa: Cut two mango slices, one from each side of the stone. Peel, chop flesh and place in a bowl. Halve, remove stone and peel the avocados, then chop and stir into the mango. Add lime juice, cilantro and chili seasoning; stir well. Taste and season with salt and pepper. Spoon salsa generously into hollowed baguettes; top with chicken. Mix yogurt with the paprika, salt and pepper; spoon over chicken. Sprinkle with chopped chives and eat immediately.
