Lionels Herring Sandwich Recipes

Steps:

• In the bowl of a food processor fitted with the steel blade, combine herring, onion, and chopped apple. Process until completely combined. Transfer to a small bowl, and set aside.
• Pour milk into a shallow dish. Add stale bread, and let soak until the bread is very soft and the milk is absorbed. Set aside.
• Add olive oil, vinegar, and soaked bread to herring mixture. Stir to combine. Season with pepper. Spread toast with herring mixture. Top with apple slices, and serve

Steps:

• Preheat the oven to 300 degrees F.
• Lay the herrings in a fireproof dish, cover with the sliced onion, sprinkle with the pickling spice and add bay leaves, salt and pepper. Mix the wine and wine vinegar and pour over. Cook in the oven for about 1 1/2 hours. Allow to get cold before serving.

Steps:

• Place herring pieces, potato, onion, pickle, apple and mayonnaise in a bowl and mix to combine. Add mayonnaise and mix well. Season to taste with salt and pepper.
• Spread about 1 teaspoon of butter on each bread half. Top with a lettuce leaf, then with the herring mixture.

Steps:

• Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.

Steps:

• Spread 1 teaspoon butter on each slice of bread, being sure to cover each completely.
• Cut each buttered slice in half crosswise or into 2 (4-by-2-inch) pieces.
• Top each piece of bread with one-eighth of the herring, placing the fish smooth-side up.
• Top each with several onion rings and 1 tomato wedge.
• Garnish with watercress or parsley.