Everyone knows that the next best thing to Thanksgiving Dinner is the leftovers and nothing is more amazing than The Thanksgiving Leftover Sandwich. Sure you can reheat all the leftovers and eat them individually, but why not compile them all into a mind-blowing sandwich and all you need is a few slices of bread, which you may even have from the stuffing you made the night before. My sandwich uses potato bread, mashed potato, turkey, gravy, stuffing, cranberry sauce, and green bean casserole. You can watch the video below to see how it stacks up.
I’m all for a relatively effortless meal. Especially since I find myself dividing my time between the kitchen and the studio. It makes me long for the days when I just shot my meals at restaurants (I’ll be heading back into that next week, btw). This Caprese Burger, by Spike Mendelsohn, is pretty simple, save for the pesto sauce, but if you want it effortless you can just buy store bought. But store bought is rarely better thank making it yourself. As a forewarning, these things are messy. I would highly recommend reducing the cooking time on the tomatoes so they don’t get mushy. The recipe calls for 45min to 1hr. I would say maybe 35-38 minutes, at the most. Using a good room temperature mozzarella will ensure that you get some gooeyness out of your cheese, however if you want it real gooey, put it on in the last few minutes of your bake cycle. Recipe after the pictures.
Tomatos roasted with olive oil, garlic, salt, and basil
3 beefsteak tomatoes, cored and cut in half
1/2 cup extra virgin olive oil
Sea salt and freshly ground black pepper
1/2 garlic clove, minced
6 basil leaves, julienned
6 potato buns, cut in half
1 pound fresh mozzarella, cut into 6 thick slices
3 tablespoons store-bought balsamic vinaigrette
1/2 basil pesto, recipe below
Preheat the oven to 300°F.
Put the 6 tomato halves, flesh side up, on a baking sheet. Drizzle each with some of the olive oil, 1 teaspoon each of salt and pepper, some minced garlic, and some basil. Cook for 45 minutes to 1 hour or until tomatoes are soft when a fork is inserted.
Toast the buns under a broiler, so the inside is crisp, but the outside is still soft.
To assemble the burgers, place a tomato half on the bottom bun. Top with 1 mozzarella slice on the tomato, 1 1/2 teaspoons vinaigrette, and season with salt and black pepper. Spread the pesto on the bun top and cover. Repeat with the remaining ingredients. Let rest for 2 to 3 minutes and serve.
1/2 cup packed fresh basil
2 or 3 cloves garlic
1/4 cup pine nuts
1/4 cup extra virgin olive oil
Pinch crushed red pepper
Sea salt and freshly ground black pepper
Add the basil, garlic, pine nuts, olive oil, crushed red pepper, and salt and pepper to a taste to a food processor or blender. Puree until smooth. This can be refrigerated in an airtight container for up to 1 week.
Makes about 1 cup.
Baguette = a long thin loaf of French bread
Po’ Boy = Poor Boy = Sandwich on a french-like baguette
Dressed = Lettuce, Tomato and Mayo
It all just kind of comes down to fancy ways to make a sandwich. just a different name. In fact, there are at least 13 different names for a sandwich in the USA. The most recognizable Po’ boys are made with Roast Beef, Shrimp or oysters. However there seems to be limitless types of ways to make the sandwich. The one in the picture is a combination of shrimp and roast beef in gravy. Parkway Bakery and Tavern in Mid-City may lack in character of their establishment (plastic tables stretched across a concrete patio area) but more than make up for it in flavor. It appears to be a fan-favorite among residents in New Orleans.
Parkway Bakery & Tavern
538 Hagan St
New Orleans, LA 70119
Yesterday I was on the search for foccacia for a tomato, basil, and mozzarella sandwich I wanted to make. Unfortunately, my local market was out for two days in a row. So I thought, why don’t I just make it myself. It’s been a while since I’ve baked bread, but the internet is great for finding recipes for ANYTHING. I used Tyler Florence’s recipe on The Food Network (my main go to site for recipes). Most of the work was in making the foccacia, 15 minutes to make and kneed the dough, 45 minutes to proof, another 20 minutes making the topping and 20 minutes to bake. Once it cools you just layer the mozzarella, tomato and basil. Drizzle a little olive oil and viola!
I don’t often provide recipes on this blog. In fact, I don’t even have a recipe category set up, so I guess I’ve never provided a recipe. Regardless, I do create a lot of things. So today I decided I was in need of a peanut butter sandwich. But I could just settle for any old peanut butter sandwich it had to be colossal. So I created this wonderful Peanut Butter, Cinnamon Banana & Caramelized Chili Bacon Sandwich. And for the first time, a recipe to accompany the pictures. (Just in case you are brave enough to try this at home)
Peanut Butter, Cinnamon Banana & Carmelized-Chili Bacon Sandwich
For the Caramelized Chili Bacon
4 slices bacon
1/8 cup brown sugar
2 tsp chili powder
1 tsp salt
Preheat oven to 400 degrees. Mix brown sugar, chili powder and salt well. Arrange the bacon on a flat baking pan. Cover with brown sugar mix. Place in oven for 20 minutes. Flip bacon after 10 minutes, running it through carmel mixture as you turn.
1 banana, sliced into thick disks
4 tbsp butter,
2 tbsp sugar,
2 tsp cinnamon
Melt butter in saute pan over medium heat, add sugar and cinnamon, mix well, bring to a bubble and then add banana, cook until banana just begin to soften
Now butter one side of each piece of bread and toast on a griddle until you have a nice grill line across the bread. Remove from griddle and layer a thin layer of peanut butter on each, unbuttered side. Arrange 2 pieces of bacon on one piece of peanut buttered bread. Spoon bananas over top, just to cover, arrange the remaining 2 pieces of bacon on top of the bananas, top with the 2nd piece of bread. Cut in half and enjoy.
(surprisingly I found this to be lacking in salt, so I put a dash of salt in the peanut butter. You might not find this to be a problem, depending on the type of bacon and/or peanut butter you are using)
Something that you will probably find more than anything else in a small to medium sized town is pizza. You’ll have the usual Domino’s, Papa Johns and if you are really lucky, one of the few remaining Little Ceasar’s. Inside of that you’ll have your local chains, in Ohio we have Marcos and a few others. Further inside of that you’ll find the local places. For Sandusky, you have Cameo, Chet & Matts, and Danny Boy’s.
Danny Boy’s is a very unique experience in the area because its a Rat-Pack themed bar and restaurant with tables on a back patio with a deck of cards at every table. So rather than it being a spot where you can have a quick meal, its more of a spot to have a long lunch, play a game of spades and drink a few beers.
Aa a side note, The first thing I did when I got back to NYC was get a slice of pizza. I’m not saying that the pizza in Sandusky is bad, but its no Difara’s.
A few weeks back, I went on a light binge and tried out a few new places…new to me anyway. Warren 77 is a great hockey joint with great food and your standard beers on tap. The Standard Beer Garden is packed to the rafters with amazing, albeit small, beer list and is a great place to go if you just want to blend in. Corner Bistro still holds strong with an epic burger.
The Corner Bistro
331 West 4th Street
New York, NY 10014-1901
The Standard Beer Garden
848 Washington St
New York, NY 10014
77 Warren Street
New York, NY 10007-1014
Another Park Slope treat is the restaurant Press 195, which during the day is a nice spot for stay at home moms to grab lunch and fill the front bar area with strollers. Head to the back patio on a nice day for a really great shaded spot outside to enjoy a wide selection of specialty sandwiches, panini’s and my favorite, the meatloaf knish sandwich – a thick cut of meatloaf with gravy and cheese sandwiched between a potato knish. Its similar to a shepards pie. You can wash it down with a homemade Strawberry Lemonade.
195 5th Avenue
Brooklyn, NY 11217
A tasty little cucumber salad
Forget Subway. City Sub, located in Park Slope, freshly cuts meat and cheese and toasts your sub in a toaster oven – not some crazy futuristic looking time machine thingy. The real star here is the bread, fresh loaves of sesame seed italian hoagies. Its absolutely wonderful, but it will cost you a little more than a five dollar footlong. Worth ever penny
450 Bergen Street
Brooklyn, NY 11217
When you think of Asian Cuisine, you probably think of soups, fishy things, noodles, rice, etc. You probably don’t think of sandwiches. But one must remember the influence that other cultures have over each other.
During the French occupation of Vietnam, which lasted for nearly 100 years, the vietnamese developed a cuisine that married asian and french. One of the creations was a Bahn mi – a French Baguette filled with pâté, meat and mainly pickled veggies. Sorry, no vegetarian option (other than just veggies).
The best I’ve found so far is at Ba Xuyen in Borough Park, which borders on the beginning of Brooklyn’s Chinatown.
4222 8th Ave
Brooklyn, NY 11232
Bánh Mì Paté Thịt Nguội
Bánh Mì Paté Thịt Nguội