Summer Sandwiches
Sandwiches are so handy in summer. With so many options, try some of these. In a cooler, they will last for hours.
RED MEAT ON RYE
Delicious Pumpernickel/Rye
INGREDIENTS
-1 tbsp olive oil
-1 large onion, thinly sliced
-Kosher salt to taste
-1 tbsp Worcestershire sauce
-1 lb ground chuck
-8 slices rye bread
-4 tbsp mayonnaise
-4 (1 oz) slices white American cheese torn into pieces
-4 (1 oz) slices Swiss Cheese
-4 tbsp salted butter, divided
INSTRUCTIONS
- Mise en place.
-Heat olive oil in a large cast iron skillet over medium heat.
-Add onions.
-Sprinkle with salt.
- Cook 20 minutes, stirring often, until well browned.
-While onions cook, blend butter and Worcestershire sauce with ground meat.
-Divide into 4 patties.
-Press each into a thin patty the size of your sandwich bread.
-Flatten each between 2 pieces of parchment paper.
-Sprinkle evenly with salt.
-Cook patties two at a time, pressing slightly, until just pink in the middle, about 2 or 3 minutes per side.
-Remove from pan.
-Wipe pan clean.
-To assemble sandwiches, spread a thin layer of mayonnaise on the outsides of each piece of bread.
-Divide American cheese slices among 4 slices of rye spacing evenly on the inside of bread slices.
-Top each with a burger patty.
-Swiss cheese is now the top.
-Finish with remaining bread slices.
-Melt 2 tbsp butter in the sauce pan.
-Place 2 sandwiches and cook over medium until browned on each side and cheese is melted, about 3 to 4 minutes per side.
-Repeat with remaining sandwiches.
-Serve with salad made with ingredients usually found on a burger, like lettuce, tomatoes, pickles, and raw onions. I often use plain mayonnaise as a salad dressing, and here is a good time to try this. Prepare the salad early enough to be ready when burgers are ready.
-Serve burgers immediately.
Two Sundays ago Jacob and Hannah came over with ingredients for Sunday sandwiches. Included were 2 loaves of deli baked bread, Hellman’s mayonnaise, French’s mustard in glass jars*, dill pickles, Swiss cheese, American cheese slices, romaine lettuce, and sliced raw onions. The cold cuts provided were uncured smoked ham, honey ham, turkey breast, roast beef, sliced rotisserie chicken, and salami.
We each chose our favorites, and we could have them hot if we wanted.
I loved the rotisserie chicken, and I also had two slices of ham on mine.
Boo called them Bougie Sandwiches, and we created extravagant and delicious Cajun Subs.
*I buy French’s Mustard online three small glass jars at a time. This is much better than those upside down containers where water is most of the first squirt.
PINEAPPLE SANDWICH
Recommended by Southern Living.
Claimed to be a familiar southern treat.
INGREDIENTS
-2 slices soft, white sandwich bread
-2 tbsp mayonnaise
-4 canned, sliced pineapple rings, drained and blotted dry.
INSTRUCTIONS
-Mise en place.
-Spread one side of each bread slice generously with mayonnaise.
-Arrange pineapple rings over the mayonnaise on each slice of bread by breaking the rings open arranging them so they fit within the bread.
-Break pieces from other pineapple rings into wedges for filling in spaces.
-Place the other slices of mayonnaise-covered bread on top of the pineapple.
-Serve immediately.
If you doubt me, make one sandwich at a time and get that delicious salty sweet flavor that I love. I think you will love it too.
*Southern Living claims pineapple sandwiches are a well loved and frequent treat in the South. I make pineapple sandwiches, because I will eat almost anything on bread. My friends think this is just ONE of my idiosyncrasies.
I don’t think pineapple sandwiches are commonplace, certainly not in our Cajun community. If you have ever enjoyed or know of someone who enjoys this deliciousness, please let me know.
BILLIE’S PASS CHRISTIAN SANDWICH
Salty sweet again.
INGREDIENTS
-1 slice steak bacon, or your choice
-1 medium ripe banana, sliced
-2 slices your favorite bread
-Mayonnaise of choice
INSTRUCTIONS
-Mise en place.
-Cook the bacon. I used the leftover bacon Boo cooked for his breakfast.
-Spread mayonnaise on both slices of bread. My favorites are Hellman’s Mayo and Delightful Whole Wheat Bread.
-Cover 1/2 of one slice of bread with a slice of bacon.
-Place short slices of banana next to the bacon.
-Lay the other slice of bread in place on top.
Now you can do whatever your sense of adventure takes you.
Put bacon all the way across a slice of mayonnaise-covered bread. Cover the bacon with banana, other slice on top.
Total salty sweet.
You can also use butter instead of mayo, which is quite tasty.
Toasted bread mildly changes the texture and taste.
As with other sandwiches, add mayo, bacon, and bananas on top of first sandwich and one more slice of bread.
You have a triple decker!
MARSHMALLOW WRAPS
Summer in house campsite sandwiches.
S’mores without a fire.
INGREDIENTS
-16 large marshmallows
-1/2 cup unsalted butter, melted
-1/4 cup granulated sugar
-2 tbsp cinnamon
-2 (8 oz) cans crescent roll dough
INSTRUCTIONS
-Preheat oven to 350 degrees.
-Line a baking sheet with parchment paper.
-Combine sugar and cinnamon in a small bowl.
-Unroll crescent roll dough.
-Separate each roll along perforations.
-Roll marshmallows into melted butter.
-Now roll in cinnamon-sugar mixture.
-Place one coated marshmallow in middle of an unrolled dough segment.
-Roll the marshmallow until completely covered by dough, pushing in sides as you go.
-Pinch seams on either end to seal each roll.
-Place each roll, evenly spaced, on baking sheet.
-Bake for about 12 minutes.
-Immediately brush roll with remaining cinnamon-sugar mixture.
-Serve warm.
I am in Perdido Key as you read this. Sunshine, great beach breezes, Louisiana people sitting next to us on the beach, and five friends that have been doing this for 14 years.
Tuesday was my birthday, and I was feted with a Doberge cake, half lemon and half chocolate, after a delicious dinner prepared by Crazy Liz. Wednesday was our shopping and lunch day. We tried a seafood/burger restaurant where my friends treated me to lunch. We had perfect bushwackers for dessert. This restaurant is on next year’s schedule.
We will be traveling home with a lot more than we came with, and we were fully loaded on our way in. I bought a lovely, unique oyster wind chime. The oysters are gradient in size getting smaller and smaller and more delicate at the bottom.
Jusqu’a la semaine prochaine!