Posts Tagged ‘sandwich’

California BLTs

Life is nothing short of hectic these days with four teenagers, all on different afternoon and evening schedules. There’s baseball training, newspaper layout sessions, driver’s ed classes, sports broadcasts, Spanish tutoring, yearbook meetings, study sessions, alumni college interviews, guitar lessons, piano lessons, bass lessons—well, you get the idea. Some nights, it’s like Grand Central Station with ridiculously staggered arrivals and departures.

On those crazy nights, instead of wasting time cooking something that will be shoveled down on the fly between activities, I often put together the components for BLTs (or in this case, California BLTs!) and let the troops assemble themselves as time allows. They’re easy and satisfying, and the cool secret is cooking the…

Back in “the day” (whatever that means!) when I was a hose-‘n-pumps corporate chick in Downtown Providence, RI, I used to take out the most awesome sandwiches from this little place called Barclay’s Gourmet on Weybosset Street. They were among the earliest adopters of Boar’s Head provisions and they used fresh breads, great cheeses and good quality veggies on their creative sandwiches. One of my faves was the “BLTA” — you know what the B, L and T stand for, but the A was the genius addition of avocado.

These California BLTs bring back memories of the early 90s: standing behind the same giant, buff attorney every day in line at Barclay’s, tall white cans of hair spray,…

In one of my favorite scenes from the 1985 film Fletch, Chevy Chase as, well, Fletch, pays a visit to Gail Stanwyck at the tennis club and orders lunch: “I’ll have a Bloody Mary, a steak sandwich…and a steak sandwich, please.” If it was this truffled filet of beef sandwich? Heck I’d put two of ’em on Mr. Underhill’s bill too!

This is truly the magnum opus of steak sandwiches. A crunchy baguette slathered with truffle butter, then layered with medium-rare prime tenderloin slices, shaved parmesan and peppery baby arugula (followed by a Lipitor chaser!). There’s never a crumb left by my hearty carnivores when I make it.

Ina’s formula for cooking tenderloin is foolproof, and if…

Part of the fun of making these recipes out here in East Hampton is that we get to use authentic local ingredients. And by authentic, I mean Eli’s Health Bread, as called for in the recipe…and smoked salmon hand-sliced by Eli Zabar himself! Ben and his minions hit the Amagansett Farmers Market (a/k/a Eli’s East) on foot to shop for these Smoked Salmon Tea Sandwiches, and introduced themselves to Eli, who keeps himself busy most of the summer at this great outpost at the top of our street. As the boys were trying to calculate how much salmon they’d need, Eli overheard the conversation and asked the boys what they were going to be making….