The humble sandwich is one gastronomic marvel. Our best friend when we're rushing out the door, but also a complex snack — endlessly cool to experiment with. Sure, maybe we romanticize a bit, but the 4th Earl of Sandwich really was a genius. We'll never tire of sliced bread and the many flavors in between.
So, in honor of National Sammy Day on November 3 (no doubt you already had it penciled in), we've created three lunchtime wonders to take midday meals to the next level — for meat and veggie lovers alike. It's all about what and how you layer. Think amazing ingredients like zucchini, pesto, bacon, honey, and blue cheese. Get ready to up your stacking skills — because brunch is at your house this weekend.
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Ingredients
3/4 zucchini ribbons (made with veggie peeler)
1 tbsp roughly chopped dill
1 1/2 tsp white wine vinegar
2 slices rye bread
2 tbsp cream cheese
2 oz sliced smoked salmon
1 thin-sliced red onion, broken into individual rings
Instructions
1. In a small bowl, mix zucchini ribbons with vinegar, dill, and a pinch of salt.
2. Spread one side of each slice with one tablespoon cream cheese. Top one slice with salmon, red onion, and zuchinni ribbons.
3. Season with freshly cracked black pepper, and top with other rye slice. Cut in half and serve.
Ingredients
2 slices cooked, thick-cut bacon
2 slices brioche
Butter
1 tsp honey
1/4 ripe pear, thinly sliced
2 tbsp crumbled blue cheese
Instructions
1. Heat a large skillet over medium heat.
2. Add a dab of butter, and place brioche slices in pan, turning when edges are golden brown, about 1.5 to 2 minutes on each side. Remove from pan.
3. Top one slice with honey, pear slices, bacon, and blue cheese, and place other slice on top. Cut in half and serve.
Ingredients
1 eggplant, sliced into 1/2 inch rounds
Olive oil
Salt and pepper
1 4-by-4 inches ciabatta bread
2 oz thinly sliced smoked mozzarella
3/4 cup sliced roasted red pepper
1 tbsp pesto
Escarole or lettuce of choice
Instructions
1. Preheat oven to 350ºF.
2. Place eggplant in a single layer on a baking sheet. Brush both sides of eggplant with olive oil, and season with salt and pepper.
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3. Bake about 15 minutes, until eggplant is tender and browned, turning once.
4. When eggplant is finished cooking, turn oven to broil. Brush insides of ciabatta with olive oil, and place cheese in an even layer onto the bottom slice.
5. Place in the broiler with the insides facing about, and broil until cheese is melting and brown in spots, about 4 minutes.
6. Top cheese side with eggplant, roasted peppers, and lettuce. Spread pesto onto remaining slice and place on top. Serve.
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