UNION SQUARE CAFE'S TUNA CLUB SANDWICH
This update on a workaday sandwich takes time and work, it's true. But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you've ever had in your life. You'll need one pound of yellowfin tuna, which you'll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs. If you plan ahead, you can make the tuna salad without the herbs, refrigerate it overnight, and add them in before assembling your sandwiches. Layer it on toasted bread with a lemon-pepper aioli, slab bacon and arugula. This is picnic food for the gods.
Provided by Julia Reed
Categories main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make aioli: Combine egg yolks, lemon juice, vinegar, mustard, garlic and salt in a food processor. With the machine running, slowly add the olive oil in a constant stream through the feed tube until all the oil is absorbed and the mixture has the consistency of mayonnaise. Add pepper and mix 10 seconds. Transfer to a bowl, cover and refrigerate.
- Combine 4 cups water, onion, carrot, celery, bay leaf and peppercorns in a 2-quart saucepan and bring to a boil over high heat. Lower to simmer, cover and cook for 15 minutes. Add the tuna pieces and simmer until they are barely cooked through, about 10 minutes.
- Remove the cooked tuna from the cooking liquid to a bowl using a slotted spoon. While the fish is still warm, flake it into small pieces with a fork or your fingers. (The fish firms up as it cools and will not flake as nicely.) Cover loosely and let cool.
- Crush the fennel seeds between two sheets of waxed paper; dry fry in a small skillet until fragrant. Place in large bowl; add 1/2 cup aioli, the red and yellow peppers, onion, herbs and salt and set aside.
- Mix the flaked tuna into the fennel mixture. Combine well and taste for seasonings, adding salt, pepper and lemon juice as needed. (The tuna salad can be made ahead to this point without the herbs and refrigerated until the next day; stir in the herbs just before using.)
- Spread a slice of sourdough bread with the aioli, then with a spoonful of the tuna salad. Top with a few leaves of the arugula and one slice of bacon. Repeat with a second slice of sourdough. Stack one layer on top of another and finish by topping with a third slice of sourdough. Repeat to make three more club sandwiches. Slice each sandwich into halves or thirds and secure each piece with a toothpick.
BREAKFAST CLUB SANDWICH
I love Breakfast Club Sandwiches and I saw the one of Ricardo's at Food Network--his looks even better.
Provided by Boomette
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the rack in the center of the oven. Preheat the oven to 425ºF (220ºC).
- Line a 15x10 inch (38x25 cm) dish with a sheet of parchment paper and let the sheet of paper go beyond each of the edges.
- Oil the sheet and the sides of the dish.
- Spread the slices of bacon on the cooking plate.
- Bake in the oven for 12 to 14 minutes or until they are a golden color and crisp.
- Drain excess fat on a paper towel. Set aside.
- In a bowl, mix the eggs and 1/4 cup (60 ml) of mayonnaise. Add salt and pepper.
- Pour the mixture into the cooking dish and bake from 10 to 12 minutes or until lightly moist.
- Cut the omelette in 6 portions. Set aside.
- Turn off the oven and return the bacon to the oven to reheat it.
- Assembly : Toast 3 slices of bread and spread mayonnaise on the surfaces.
- On one slice of bread, put the egg and three slices of bacon.
- Cover with a second slice of bread. Put 3 slices of tomato and 2 leaves of lettuce.
- Complete the assembly with a third slice of bread.
- Put a toothpick in each of the 4 corners of the sandwich and cut into triangles.
- Repeat the operation with the rest of the ingredients.
KITTENCAL'S CLASSIC CLUB SANDWICH
A family favorite, especially on Super Bowl game day! The amounts listed are only a guideline, you can adjust all ingredient amounts to taste. Purchase the sliced sandwich bread for this, use white or whole wheat. If you prefer lots on the mayo mixture on your sandwich then increase the mayo to 3/4 cup and the Dijon to 1-1/2 tablespoons. You will LOVE these sandwiches!!!!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- In a small bowl combine the mayo with mustard until blended.
- Spread about 1-2 teaspoons on one side of each slice of the 12 toasted bread slices.
- To assemble ONE sandwich; layer 1 slice of toast mayo-side up on a cutting board, then place a lettuce leaf on top of the bread, then one slice of cheese, then ham, then 2 slices tomatoes, sprinkle salt and lots black pepper over the tomatoes, then 1 slice toast (mayo-side down).
- Spread mayo mixture onto the top of the bread.
- For the top portion of the sandwich; continue to assemble the sandwich with a cheese slice on top of the bread, then turkey slices, then 2 slices bacon, then 1 lettuce leaf and then 1 slice of toast (mayo-side down) you should have 3 slices of bread for each sandwich (this is for 1 sandwich, continue making the remaining three sandwiches in the same manner).
- Cut EACH sandwich into 4 triangles, then secure with long toothpicks.
- Delicious!
SEAFOOD CLUB SANDWICH
This is so good. We make these every week. Can put on sub roll and add many extras- you will love it!
Provided by jellyko
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- shred up crab into bowl and mix with a couple heaping tablespoons mayo until enough is added to your liking.
- In another bowl, mix drained tuna with mayo the same way as you did with the crab mixture.
- To these mixtures you can add seasonings if desired.
- I put black olives in my crab mix and dill relish sometimes in my tuna mix.
- Take the lightly toasted bread and on first slice scoop some crab mixture onto it to desired thickness.
- Place another slice of toasted bread on this.
- Scoop some tuna mixture onto this second slice of toast.
- Can now place any other options- I like lettuce, tomato and mozzarella cheese.
- Place third slice of toasted bread onto top layer (I sometimes put a little mayo on bread so it sticks together).
- Can toothpick layers together and cut in half.
- Enjoy.
BASIL TUNA STEAKS
One of my favorite creations is this five-ingredient recipe in the menu below. Tuna is delicious and can be grilled in no time.-Linda McLyman, Syracuse, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Drizzle both sides of tuna steaks with oil. Sprinkle with the basil, salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center.
Nutrition Facts : Calories 214 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 358mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
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