This sandwich is oozing with basil tomato sauce and melty mozzarella. You may need some napkins for this one, if you can put it down.
I crisped up the tofu in the oven before I added it to this sandwich, like you would with a chicken parmesan sandwich. Overall, I am not sure if it made a huge difference since the tofu didn’t stay crispy very long after adding the tomato sauce and cheese. A personal choice I suppose.
At any rate, if you’re a fan of tomatoes and mozzarella, you will love this sandwich! Not a word was spoken while Mister and I ate ours. Heck, it took every bone in our body to not make seconds for ourselves. A new favorite tofu recipe in our household.
Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
Heat 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Set aside.
Place the bread cut-side up on a broiler pan. Spread the bottom halves with sauce, then top with crispy tofu, more sauce, slices of mozzarella and Parmesan cheese. Broil until the cheese melts and the bread is toasted, about 2-3 minutes.
There is a deli just outside of Denver that Mister and I absolutely love to eat at when we’re in the area. They are as Jewish as a Jewish deli can get. They have matzo ball soup, challah bread, lox, latkes, knish, pastrami … you name it and they have it. This particular deli also has the best corned beef sandwiches I have ever wrapped my teeth around! Unfortunately, we live over an hour away from Denver, so if we’re not heading down there for something else, it really is a bit of a drive. I had a mean hankering for one of these babies so I decided to make my own version at home.
At the deli, you get a huge pile of thinly sliced corned beef and swiss between two slices of their homemade bread. Mustard, relish and horseradish are served on the side. I put spicy ground mustard, swiss and dill pickles on my sandwiches. My corned beef wasn’t sliced as thin as the deli’s but it tasted just as amazing as theirs.
I realized (the next day) that the leftover corned beef was much easier to slice than the hot corned beef was. If you have the time, make the corned beef the night before you want to make sandwiches. Once the meat is cooled, you can easily cut thin slices with a sharp knife. Otherwise, just do the best you can with what you have. Some of it fell apart while I was cutting it, but hey, it all goes in the same place anyway, right?
1 Tablespoon pickling spice (you'll sometimes get a packet of this included with your beef)
1/2 yellow onion, cut in half
Slices of baby swiss
Spicy stone ground mustard
Dill pickles, thinly sliced
Place the corned beef, spices and onion into a crock pot. Add enough water to cover the beef by an inch. Set the crock pot for high and cook for an hour. After an hour, lower to low heat. Cook for 2-3 more hours, or until the corned beef is almost fall apart tender.
Carefully remove the beef to a cutting board and remove all remnants of pickling spice. Allow to cool for 10 minutes. Take a spoon and scrape any fat off of the meat, then cut the beef into thin slices (as best as you can) against the grain. If you cooked the corned beef to complete fall apart tenderness, you can skip this step and just break up the beef a bit. Note: Slicing is much easier to do after you've cooled your beef and put it into the fridge. You can always save the slicing for later.
To build your sandwich: Place a thin layer of stone ground mustard on a slice of rye bread, and top with enough thin slices of pickle to cover most of the sandwich's surface area. Add a good-sized pile of corned beef, a slice of swiss and another piece of bread. Devour.
When I tell people I made something “egg-free” and “dairy-free” they usually look at me in horror with a weird, scrunched-up face. Here’s how I solve that problem, I tell them that I added avocado instead. Cue faces of relief. The avocado makes this tuna salad creamy without the addition of mayo or hard-boiled eggs like some other tuna salad recipes call for. This might be something to keep in mind for those of you who can’t stand the sight or smell of mayo too.
Obviously, this is a tuna salad and still has animal product in it (i.e. tuna). I’m not sure if there is a good replacement for tuna for vegan or vegetarian folks. Do you know? We also added real cheese to our sandwiches, but you can just as easily use Vegan cheese or omit this completely.
This is a quick recipe to whip up any time you’re looking for something easy. Tuna lasts forever in your cabinet, so as long as you have some ripe avocados, you’re pretty much ready to rock. If you’re feeling extra lazy, double the recipe and save the leftovers for sandwiches or a lettuce salad later on. Simply pack the leftover tuna salad in a container, then place a layer of plastic wrap over it and push it down into the tuna salad (so the plastic is touching the salad). This will help prevent the avocado from oxidizing and turning that ugly brown color.
5-ounces canned or packaged tuna (in water), drained
1/4 cup carrots, minced
1/4 cup celery, minced
1/4 cup cucumber, minced
1 tablespoon onion (or 1-2 green onions), minced
1/2 avocado, mashed
2 teaspoons dijon mustard
Juice from 1 lemon or 2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon dried dill
1/2 teaspoon dried parsley
A splash of sri racha (optional)
2 slices of cheese (sub Vegan cheese or omit if you'd like), cut in half to make 4 slices
4 small slices of your favorite bread
2 large leaves of romaine lettuce, cut in half to make 4 leaves
Slices of tomato
Combine all ingredients except for the bread, cheese, lettuce and tomato in small bowl and set aside.
Toast the bread in a toaster oven until it just begins to brown. Add the cheese and toast for another minute until the cheese is melty. Top each slice of bread with a piece of lettuce, a scoop of Tuna Salad, and tomatoes.
Only one more day until I leave for Wisconsin. Not permanently mind you, but an extended stay for me none-the-less. I just finished packing and I thought I’d write a quick ditty to you before I disappear. I do have access to the internet out there but my mom seems very offended whenever I log on. So this may be farewell for a couple of weeks!
As always, I look forward to seeing my family and friends while I am out there. However, this visit is not entirely for leisure. My mom is updating her condo and needs an extra pair of hands. She is putting me to work out there! How dare she. I am unemployed and have better things to do, like watch tv and sit on my butt all day. Honestly…
Anywho, you’re probably asking me what Wisconsin has to do with this steak sandwich. Not much, unless you relate steak to Wisconsin cows… and the blue cheese to … well, Wisconsin cheese. Then yes, Wisconsin and this sandwich has everything to do with one another!
I was inspired to make this sandwich when I came across Pioneer Woman’s Blue-Cheese Sauce recipe. I really wanted to incorporate some greens on my plate too so we settled on making a steak sandwich instead of her original recipe which was steak and sauce. Boy am I glad we did it this way! The sauce and steak are very heavy, so the peppery arugula really was a nice, lighter accompaniment. A fantastic combination.
I will definitely make this sauce again with future steak recipes. It’s sinful and delightful and everything your mother warned you about (i.e. it’s really frickin’ good).
1 (12-ounce) 1-inch thick New York strip boneless steak, trimmed *See Note
salt and pepper
2 cups arugula
2 sandwich rolls, split and buttered
For the sauce:
4 tablespoons butter
1 medium yellow onion, sliced
salt and pepper
1/2 cup heavy cream
1/4 cup crumbled blue cheese
Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon olive oil in a medium saute or grill pan over high heat until it's almost smoking. Reduce the heat to medium low and cook the steak for 7 to 10 minutes, turning once, until medium rare in the middle. Remove to a plate, cover with aluminum foil and allow to rest for 10 minutes. Slice the steak into very thin strips.
While the steak rests, saute onions in 4 tablespoons of butter over medium-high heat. Season with a bit of salt and pepper. Cook for 8 to 10 minutes, stirring from time to time, until dark and caramelized. Add more butter if the onions begin to look dry. Reduce heat and pour in cream. Cook for 3 to 5 minutes, or until reduced by half and thickened. Stir in blue cheese until melted. Remove from heat and set aside.
To assemble, toast the buttered sandwich rolls in a pan over medium heat. Place a layer of onion-blue cheese sauce on the bottom of the roll, top with steak strips and a pile of arugula.
You can use any cut of steak you fancy really. Just make sure you slice your cooked steak very thin for your sandwich.
Call me a food masochist. My big booty is wasting away waiting for our pizza delivery to arrive and here I am, blogging about delicious food. Talk about a tease!
I made this fish sandwich a couple of nights ago. This is the best oven-fried fish I have ever had. The fillets turned out flaky and the crust was perfectly crispy. And the slaw? Out of bounds! The slaw recipe is originally Guy Fieri’s, but I made my own changes to it. I tell you whuut, I don’t know if I will ever eat a fish sandwich without slaw again. Those lame excuses for fish sandwiches that come with tartar and a slice of processed cheese will never make the cut ever again.
This is a great way to cook up some cheaper cuts of fish from the grocery store. Any thin, white fish fillet will do. In this case, the catfish at our grocer was on sale so I went that trout (see what I did there?)
I, Foodie McBooty, vow to never eat a boring fish sandwich again. 🙂
On a side note, the image above does not belong to me. I was too hungry and impatient to snap photos of my fish sandwich that night. Instead, I borrowed this lovely photo from Jenn’s Food Journey. Thank you for showing some restraint and taking this beautiful photo of your fish sandwich!
Crispy Oven-Fried Fish Sandwich With Chipotle Lime Slaw
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Yields: 4 Sandwiches
For the Fish:
1 cup all-purpose flour
1 1/2 tablespoons chili powder
3 teaspoons freshly cracked black pepper, divided
1/2 cup dark beer
3/4 cup whole-grain or stone-ground mustard
2 cups panko bread crumbs
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon kosher salt
1 pound catfish (any white fish will do) fillets (cut into 4 pieces)
For the Slaw:
1/4 cup fat-free sour cream
3 tablespoons mayonnaise
2 limes, zested and juiced
1 tablespoon chipotle in adobo, finely chopped
1/2 teaspoon granulated sugar
2 tablespoons white vinegar
Kosher salt and freshly cracked black pepper
1/2 head green cabbage, thinly shredded
1/8 red onion, thinly sliced
1/2 red bell pepper, diced
2 tablespoons unsalted butter, room temperature
4 rolls, split lengthwise
Preheat oven to 425 degrees F.
Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish. Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion and bell pepper and adjust the seasoning, if necessary. Refrigerate.
Put the fish into the hot oven and bake until cooked through, 28 to 32 minutes.
Spread the butter on inside of rolls and toast.
To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with a large mound of spicy slaw. Cover with another piece of bread and serve.
Your fork and steak knife are just aching to cut into this crunchy, chewy, sweet and savory dish.
The flavors in this sandwich are all unique yet they come together in a harmonious medley. Be careful – the apple butter can be overpowering if you use too much. Generous amounts of ham and mustard will help cut the sweetness if you find this to be true.
The chives add color and a pop of freshness to the sandwich. Be sure to borrow some from your friend’s garden if you do not have access to your own (don’t forget to ask for permission!).