Tidewater Kitchen - September 2006

Sandwiches and Wraps


Pamela Meredith Doyle

     Say Goodbye to P B and J. Kiss that old Turkey with Mayo and Mustard Goodbye!!! Here are some fun ways to liven up your sandwiches with terrific recipes that are unusual and irresistible.
      My sandwich memories began with living in Maryland and flying to see my sister in Southern California or my friend Laura Hawkins in San Francisco. I would fly across the country, and as soon as we hit California soil I always made a beeline straight to the best Delicatessen. It was then that as a child I ventured past my comfortable Peanut Butter and Jelly.
      Finally, when the sandwiches arrived at the table they were literally 4 inches high. They were piled high with corn beef, pastrami, and roast beef, the traditional Italian style or home roasted turkey, then always on a sour dough baguette. I never knew where to begin. The sandwiches weren’t fancy, but they have left me craving them even today. From the famous to the infamous, “Every Sandwich is a work of Art”.
      Happily, today sandwiches have kept up with the times, keeping up with trendy ingredients, while retaining their down home appeal. Sandwiches have been elevated to a high “Art” form. The only rule is to make your sandwiches with high quality ingredients. Use the best bread that you can buy seasonal produce, fresh herbs, top cheeses and meats, and tasty condiments.

Honey Mustard

     This will keep up to three months in the refrigerator. It will become a staple with all of your sandwiches. A cut above the ballpark mustard, you will use it with many foods.

½ cup dry mustard
½ cup rice wine vinegar
1 large egg
1/3 cup clover honey
      In a small bowl, combine the mustard and the vinegar. Cover and allow to stand at least 4 hours at room temperature.
      Pour the mustard mixture into a blender, add the egg and the honey and blend until smooth.
      Heat a double boiler over simmering water. Add the mustard mixture and cook until thickened to a pudding consistency, about five minutes. Remove the top pan from the double boiler and let the mustard cool for five minutes.
      Pour the mustard into a sterilized jar and cover with the lid tightly. Refrigerate.

Garlic Mayonnaise

     This mayonnaise is wonderful on sandwiches. Try adding cumin or curry for a spiced mayonnaise. Fresh herbs such as dill, thyme or tarragon would also be wonderful in this to go with meats and fish.

4 cloves of garlic
2 egg yolks
1 ¼ cups olive oil
1 t. dijon mustard
2 t. fresh lemon juice
salt and pepper to taste

     Cream the garlic and a pinch of salt into a paste. In a blender or with a whisk, beat the garlic and egg yolks until pale yellow. Add the oil in a slow stream while whisking or with the blender running.
      Once you have used ¾ of a cup of the oil add the mustard and the lemon juice. Add the rest of the oil while mixing until the mixture has thickened. Season with salt and pepper. This will keep in the refrigerator for five days.

Blue Cheese Sauce

     Use this as a dipping sauce for chicken wings, or for vegetables. It is so delicious that you will most likely never go back to bottled again.

2/3 cup sour cream
½ cup mayonnaise
1 garlic clove, minced
2 t. worcestershire sauce
1 cup crumbled bleu cheese
sea salt
freshly ground pepper
2 T. whole milk

     Whisk the sour cream, mayonnaise, garlic, worcestershire sauce and bleu cheese in a bowl. Season to taste with salt and pepper. Add enough milk to make the consistency of batter. Cover and refrigerate.

Olive Tapenade

     This tapenade can be served with crostini roasted vegetables, or cold meats and poultry.

1 T. garlic, creamed
1 can anchovy fillets packed in olive oil, well drained
¼ cup extra virgin olive oil
Freshly ground black pepper
3 T. capers in brine, well drained
1 pound black olives, drained and pitted
½ t. fresh marjoram

     Place the garlic and anchovies in a food processor. Add the oil and the pepper and process to a puree. Add the capers and process again. Add the olives and the marjoram and process quickly, once more to form a thick puree. Serves 8.


     There are many versions of this Italian antipasti. I like this one because the sweetness in the balsamic brings out the sweetness in the bell peppers.

2 red bell peppers
2 yellow bell peppers
½ cup extra-virgin olive oil
1 T. fresh garlic, creamed
2 T. balsamic vinegar
Sea salt and freshly ground black pepper

     Preheat the broiler and position the oven rack 5 inches from the heat source. Place the bell peppers under the broiler, turning them until they are blackened on all sides. When they are blackened, remove them from the oven and cover them with a damp towel for fifteen minutes.
      Remove the skin and seeds, and devein the bell pepper. Finely chop them with a chef’s knife.
      Transfer the bell peppers to a medium bowl and add the oil, garlic, balsamic vinegar, sea salt and pepper. Mix well and serve with the crostini.


     This flavorful puree is made from chickpeas and tahini. Tahini is a toasted sesame seed paste that is used in Mediterranean countries for sauces and dips. A number of garnishes can be used for this including toasted pita bread wedges, crostini, lemon slices, and vegetables.

2 cups dried chickpeas, soaked in water for 4 hours
1/3 cup fresh lemon juice
1 cup tahini
1/3 cup extra virgin olive oil
3 T. fresh garlic, creamed
½ t. ground cumin
1½ t. sea salt

     Drain the chickpeas from the water and place them in a saucepan with fresh water. The water should go two inches over the chickpeas. Bring them to a boil over medium high heat and then reduce the heat to low. Simmer the chickpeas for 1 hour or until tender. Drain the chickpeas and reserve the liquid.
      In a food processor or blender, combine the chickpeas, half of the lemon juice, tahini, olive oil, garlic, cumin, salt, and ¼ cup of the reserved cooking liquid. Process until soft; add more of the cooking liquid if necessary. Taste the mixture and season with the lemon juice and salt if necessary.
      Serve the hummus on a plate garnish with parsley and lemon juice wedges. Drizzle some olive oil over it just before serving. Serves 8.

Basil Pesto

     Pesto is wonderful folded in mayonnaise to make a pesto mayonnaise. Make it ahead, it will keep in the refrigerator for up to one month.

2 cups fresh basil leaves, firmly packed, toasted
½ cup pine nuts
3 garlic cloves
½ cup parmigiano reggiano
½ cup olive oil
Sea salt

     Mince the pine nuts and basil in a blender. Place this mixture in a bowl with the olive oil. Mince the garlic and a pinch of salt together to form a paste. Add the garlic, and cheese to the basil mixture and stir until combined.
      Store in the refrigerator with some olive oil poured over the top. Keeps for up to one month in the refrigerator.

Traditional Guacamole

6 large ripe avocados
¼ cup prepared salsa
¼ cup white onion, chopped
2 T. cilantro, finely chopped
2 T. fresh lime juice
Sea salt and freshly ground pepper to taste

     Place all of the ingredients in the food processor or mixer and mix until it is coarsely chopped. The guacamole should be chunky in texture, not smooth. Finally, taste the guacamole to determine if the seasoning are correct, adjust the lime juice and salt if you need to.

Fresh Picante Salsa

     This cooked salsa will be a perfect addition to your Mexican favorites. It is a cooked salsa that would be great in rice, over enchiladas, or over grilled meat.

6 medium sized vine-ripened tomatoes
½ cup white onion, chopped
1 Serrano chile, minced
2 T. vegetable oil
1 t. sea salt

     In a food processor fitted with a metal blade, combine the tomatoes, onion, and pepper. Process until smooth.
      Heat a saute pan over medium heat, add the oil and warm it. Add the tomato mixture and the salt. Cook until the mixture thickens, about 7 minutes. Remove the salsa from the heat. Transfer to a bowl, let cool completely, and serve.

Italian Tomato Jam

     This Jam makes a great savory spread for any sandwich. Vegetarian, meat or otherwise it comes together quickly and will keep in the refrigerator for up to 2 weeks.

1 T. olive oil
1 T. fresh garlic, creamed
½ cup red onion, peeled and finely chopped
1 28-ounce can Italian tomato
½ cup red wine vinegar
¼ cup clover honey
1/8 t. freshly ground nutmeg
¼ t. cinnamon
¼ cup brown sugar
½ t. dry ginger

     Heat a medium saute pan over medium high heat. Add the olive oil, garlic, and red onion. Saute until translucent. Add the tomatoes and break them up with the back of a wooden spoon.
      Add the vinegar, honey, nutmeg, cinnamon, brown sugar, and ginger. Simmer, stirring occasionally, until the liquid has evaporated and the tomato mixture has thickened, about 1 hour. Cool and serve.

Oven Dried Tomatoes

4 vine-ripened tomatoes
4 T. balsamic vinegar
4 T. olive oil

     Preheat oven to 250 degrees F. Slice the bottoms and the tops off of the tomatoes and then slice the tomatoes in half. Place them on a cookie sheet. Drizzle the balsamic vinegar and the olive oil over them. Bake for 3 hours or until dried. Cool.

Beautiful Tea Sandwiches

Smoked Salmon and Caper

8 ounces cream cheese, room temperature
3 T. red onion, finely chopped
2 T. capers, drained
8 slices pumpernickel bread
¼ pound sliced salmon

     Place the cream cheese, red onion, and capers in a medium bowl. Stir to combine. Spread the mixture on each slice of bread. Arrange the salmon over the cream cheese and top with another slice of bread. Trim the crusts and slice in half.

Ham and Brie Sandwich

1 long french baguette
¼ cup honey mustard
8 ounces Black Forest Ham
4 ounces of Brie, slice ¼ inch thick

     Slice the baguette lengthwise and spread both sides with mustard. Layer on side with ham and brie, top with the other half of the loaf. Slice the baguette into four sandwiches.

Grilled Vegetable Wraps

1 red bell pepper, halved, seeded, and deveined
1 green bell pepper, halved, seeded, and deveined
1 medium eggplant, sliced into ¼ inch slices
1 red onion, sliced
1 zucchini, cut into lengthwise slices
4 mushrooms, wiped clean
¼ cup olive oil
3 T. balsamic vinegar
Sea salt and fresh ground pepper
Dijon mustard
4 flour tortillas of any flavor

     Heat a grill or broiler to high heat. Grill each of the vegetables until crisp tender. Turning frequently so that they don’t burn. Slice the bell peppers and mushrooms into thin slices.
      Spread a thin layer of mustard on each piece of bread. Lay the sliced vegetables on top of one another on each piece of bread. O two opposite sides, fold the bread over ½ of an inch. Then roll up one of the unfolded sides tightly to the end. Cut on the bias and serve.

Lavosh Roast Beef Wraps
with Carmelized Onions

     This can be made, wrapped in plastic wrap, and kept in the refrigerator up to 24 hours. Use any combination of filling that you want to, making sure not to use too many watery vegetables that could make the Lavosh soggy.

2 pieces of Armenian Lavosh
¼ cup unsalted butter
4 white onions, thinly sliced
1 cup mayonnaise
¼ cup grainy dijon mustard
2 T. creamy horseradish
1 pound roast beef, thinly sliced
2 jarred roasted red bell pepper
2 cups mixed greens, washed and dried well
Sea Salt and freshly ground pepper, to taste

     Run the Lavosh pieces under cold water. Wrap them individually in a damp towel and place them in the refrigerator for at least two hours or up to 12.
Meanwhile, in a large saute pan, melt the butter over medium heat. Add the onions, and saute them slowly for about 15 minutes. They will start to turn soft and light brown. Turn them occasionally so that they cook evenly. Cook them until they are soft and sweet. Season with salt, pepper, and maybe a slight amount of sugar if necessary to bring out the sweetness. Cool the onions. This step can be done 2 days ahead.
      In a small bowl, combine the mayonnaise, mustard, and horseradish. Working with them one at a time, place one of the Lavosh on a cutting board. Place half of the mayonnaise mixture on the entire Lavosh, spreading it evenly.
      Place the roast beef on the lower 1/3 of the round in a straight line. Top it with half of the sauteed onions, pepper, and greens. Season it with salt and pepper. Tightly roll the wrap starting with the lower end nearest to you. Pull the Lavosh and tighten as you roll it to remove any air pockets. Don’t worry if the Lavosh tears, because it will get covered up with the other layers. Repeat with the other Lavosh.
      To serve, trim the ends of the wrap with a serrated knife and then cut slices into 1 inch pieces. Place the pieces on a platter and serve immediately. Store the wrap, unsliced, tightly wrapped in plastic wrap, for up to 24 hours in the refrigerator.

Creative Sandwiches

     The two sandwiches that we talked about were to give you an alternative to regular turkey sandwich in the lunch box or a regular Peanut butter and Jelly.
The Turkey, Onion Barbecue sandwich was made of the following ingredients:

2 T. unsalted butter
2 cups of white onion, thinly sliced
2 T. sugar
1 pound slow-roasted store bought turkey or homemade
½ cup Barbecue sauce
4 Kaiser or french rolls
4 ounces Smoked Gouda cheese, sliced, optional

     In a large skillet or saute pan, melt the butter over medium heat. Add the onions and begin to stir them only after they have begun to cook down. Sprinkle with the sugar and continue to cook the onions down slowly until they begin to turn golden. Cool and store in the refrigerator for up to one week.
      Slice the turkey thinly. Spread some of the barbecue sauce on the rolls. Place a layer of turkey on the bottom half of the roll. Add the onions and the cheese if desired. Place the top of the roll on the other and wrap tightly. Can be made the night before.

Chutney Chicken Salad

     When I was a little girl, this salad was my favorite. This is a nice salad that can be served as a terrific sandwich.

For the dressing:
1 cup mayonnaise
¼ cup mango chutney
2 t. curry powder
2 t. grated lime zest
¼ cup fresh lime juice
½ t. sea salt

For the salad:
2- 13½ oz. cans pineapple chunks, drained
2 cups celery, diced
1 cup green onion, thinly sliced
¼ cup slivered almonds, toasted
4 cups chicken breast, poached and cubed
6 Croissants, sliced in half horizontally
1 head butter leaf lettuce, washed

     Combine the dressing ingredients in a small bowl and stir until blended. In a large bowl combine the salad ingredients. Pour the dressing over it and toss to coat the ingredients. Place the salad on the bottom of the croissant halves. Lay a piece of butter lettuce over it and set the top of the croissant on it. Serve.

Fresh Dill Tuna Pitas

     This is a great quick meal when there is no time to cook. You will be able to make it within 15 minutes. Serve it with pre-cut raw vegetables and low-fat dressing for a dip.

4 six and one-half ounce cans solid tuna, packed in water
1 cup plain yogurt
1 cup prepared mayonnaise
5 celery stalks, finely chopped
2 green onions, trimmed and chopped
3 T. coarse grained mustard
1 t. fresh dill
8 pita breads, sliced in half
One head of green leaf lettuce
4 tomatoes, sliced

     In a medium bowl, combine the tuna, yogurt, mayonnaise, celery, onion, mustard, and dill. Season this with salt and pepper. Line the pita with lettuce and tomato and then fill with the tuna mixture. Serves 8.

Roast Beef Pan Bagnat

     This sandwich began as a French Salad Nicoise. In this version we have traded the tuna for roast beef and added imported Swiss cheese.

3 T. cabernet red wine vinegar
1 T. fresh garlic, creamed
1½ t. dijon mustard
1½ t. sugar
Sea salt and freshly ground black pepper
¼ cup olive oil
Three 6-inch Sourdough round, sliced horizontally

1½ pounds sliced roast beef
¾ pound imported Swiss cheese, thinly sliced
1½ cups cucumber, peeled, seeded, sliced 1/8 inch
1½ cups green bell pepper, seeded deveined and sliced into strips
¾ cup sliced nicoise olives
½ cup thin red onion slices
3 vine-ripened tomatoes, cut into ¼ inch slices
½ cup large basil leaves, torn

     To make the vinaigrette: Whisk the vinegar, garlic, mustard, sugar, salt and pepper in a small bowl. In a thin stream add the olive oil.
      Hollow out the inside of the three bread rounds to make well for the filling. Brush the inside of the loaves with the vinaigrette.
      To make the filling: Layer the roast beef and cheese into the bottom of the bread shells. Toss the cucumber, bell pepper, olives, and onions with the remaining vinaigrette. Place this mixture over the roast beef and cheese. Season with salt and pepper. Add the tomato slices and basil. Top with the outer shells, press gently, and wrap tightly with several layers of plastic wrap. Refrigerate for at least one hour or up to four.
      Allow the sandwiches to come to room temperature for at least 30 minutes. Slice into 2 pieces each with a serrated knife. Serve.

Grilled Flank Steak Sandwiches

3 cups dry red wine
3 cups onions, chopped
½ cup dry sherry
¼ cup dark sesame oil
2¼ cups superior soy sauce
½ cup olive oil
8 large garlic cloves, chopped
1 T. dry mustard
1 T. ground ginger
2 one pound flank steaks
6 large bell peppers (red, yellow and green), julienne
3 large red onions, cut into 1/2-inch-thick rings
Grilled Sourdough Bread Rolls

     Combine first 9 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
      Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly against grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing everyone to make their own sandwiches.

Saturday Night Brisket

5 to 6 pounds brisket
1 to 2 t. flour
¼ cup corn oil
8 onions, thinly sliced
2 T. tomato paste
1½ t. sea salt
Coarse ground pepper
2 cloves garlic, minced
1 carrot peeled

     Preheat oven to 375° F. Trim the brisket. Dust with flour and sprinkle with pepper. Heat oil in pan, add the brisket and brown on both sides over medium heat. Transfer the brisket to dish.
      At medium heat add onions to the pan and stir. Cook until softened and brown in color, 10 to 15 minutes. Remove from heat, place brisket on top of onions, sprinkle with salt and pepper. Spread with tomato paste. Add garlic and carrot, then cover and bake 2½ hours.
      Slice meat on the diagonal thinly, and place in pan. Cover and bake until meat is brown, about one hour.
      Serve in between slices of egg bread, challah or brioche.

Pulled Pork Barbecue with
Hot Pepper Vinegar Sauce

For the rub:
2 T. paprika
1 T. packed brown sugar
1 T. chili powder
1 T. ground cumin
1 T. sugar
1½ t. coarsely ground black pepper
2 t. sea salt
1 t. ground red pepper
1 Boneless pork shoulder roast (Boston butt), 4 to 5 pounds

For the sauce:
3/4 cup apple cider vinegar
3/4 cup white vinegar
2 T. sugar
½ t. red pepper flakes
1 t. hot pepper sauce
Salt and pepper
Hamburger Buns
Coleslaw (optional)

     To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface.
      Place pork in center of cooking grate. Grill 2½ to 3½ hours for well-done (170° F/77° C), or until very tender. Remove meat from grill; cover and let stand for 10 minutes.
      Meanwhile, make the sauce: In a medium saucepan combine apple cider vinegar, white vinegar, sugar, red pepper flakes, hot pepper sauce, and salt and pepper to taste. Bring to a boil; reduce heat to low and simmer 10 minutes. Keep warm.
      Shred, chop, or “pull” pork into shreds with two forks. Add hot pepper vinegar sauce; mix well. Serve on buns with extra sauce and coleslaw, if desired.

Guacamole BLT

     This is best made on the homemade focaccia at the end of the packet or find a great store bought bread such as Truckee sourdough or Grace Baking. A hearty loaf with a nice crust.

1½ pounds center cut bacon
4 ripe avocados
1 T. fresh lime juice
1 loaf focaccia
1 recipe oven dried tomatoes
2 heads butter lettuce
¾ cup mayonnaise

     Heat the oven to 400 degrees F. Place the bacon in a single layer in two baking sheets. Cook until evenly browned and crisp, turning halfway through the cooking time, about 15 minutes. You may also need to drain some of the fat as it is cooking. Transfer the bacon to a paper towel and pat to dry.
      Peel the avocado and remove the pits. Place the avocado in a bowl and mash it with the lime juice. The mixture should be chunky but spreadable.
      Slice the bread and spread the bottom with the avocado mixture. Layer with the bacon, oven dried tomatoes, and lettuce. Spread the mayonnaise on the top layer of the bread and top the sandwich. Cut into squares and serve.