Recipes_Sandwiches

Asparagus and Soft-Shell Crab Sandwiches
Don't skimp on the cayenne pepper for this recipe; it's a nice counterpoint to the crab flavor.
Makes 2 servings

2 tablespoons low-fat mayonnaise (preferably Hellman's or Best Foods)
2 teaspoons chopped capers
1 tablespoon minced scallions
3 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper to taste
Healthy pinch cayenne pepper
2 soft-shell crabs, cleaned (see tip)
1 tablespoon clarified butter or regular butter
6 to 8 asparagus spears, blanched and chilled (see Step 1 of Sauteed Asparagus with Morels and Thyme)
2 sesame seed hamburger rolls or other soft rolls

1. Combine mayonnaise, capers, and scallions in a small bowl. Set aside.

2. Combine flour with salt, pepper, and cayenne pepper.

3. Dredge crabs in flour and shake off excess.

4. Heat clarified butter in a large, heavy skillet over moderate heat.

5. Add crabs and cook 3 minutes on one side.

6. Add the asparagus to the skillet, turn over the crab, and cook another 3 minutes, seasoning the asparagus with salt and pepper.

7. Drain asparagus and crabs briefly on paper towels.

8. Spread the mayonnaise mixture on the rolls, and top with crab and asparagus.

Cooking Tip
To clean the crabs, slice off the eyes and mouth (they're small but easily recognizable) with a kitchen scissors. Lift up the two flaps on either side of the top of the crab and scrape off the fibrous gills underneath. Flip the crab over and remove the apron flap on the bottom.

Pan Bagna
Pan bagna is one of the world's great sandwiches and a favorite of mine for picnics because the longer it sits, the better it gets (within reason, of course). Feel free to alter the stuffing with things such as artichoke hearts, cucumbers, hard-boiled eggs, or leftover grilled fish such as tuna or swordfish instead of the canned. Anchovies, preferably the whole, salt-packed variety, are also common ingredient.
Makes 4 servings

4 large cloves garlic, pressed or chopped
1/4 cup extra-virgin olive oil
1 French baguette or similar Italian loaf
about 16 inches long and 3 inches wide
1 or 2 tablespoons chopped basil or parsley
One 6-1/2 ounce can water-packed Albacore tuna
12 black olives, preferably oil cured, pitted and halved
2 tablespoon large capers, drained
1 large red bell pepper, roasted, seeded, and cut into small strips (see Preparation)
1 small red onion, cut into very thin rings, soaked in ice water 30 minutes, and drained
2 ripe medium tomatoes, thinly sliced
Kosher salt and freshly ground black pepper to taste
1/2 teaspoon herbs de Provence (see tip below)

1. In a small bowl, mix the garlic and oil and set aside 30 minutes or more while you prepare the remaining ingredients (or steep 10 minutes over very low heat).

2. Halve the bread lengthwise and scoop out some of the fluffy insides.

3. Strain garlic oil through a fine sieve or strainer, pressing the garlic with the back of a spoon to squeeze out all juices.

4. Brush each side of the bread with the garlic oil.

5. Sprinkle the top half with the basil or parsley.

6. Mix the tuna, olives, and capers in another bowl and spread evenly on the bottom of the bread.

7. Top with bell peppers, onion, and tomatoes.

8. Season with salt and pepper, then sprinkle with herbs de Provence, crushing the herbs between your fingers as you do.

9. Wrap well with aluminum foil.

10. Put on an oval dish and weigh down with cutting board topped with cans or some other handy weights.

11. Refrigerate overnight.

12. Serve by cutting portions right through the foil, then unwrap.

Cooking Tip
Herbs de Provence is a common herb mixture used in France. If you can't find it in specialty markets (it's often sold in a small beige crock), you can reasonably approximate it with two parts each thyme and marjoram, and one part each oregano and summer savory.

Portobello Mushroom Sandwich
Mushrooms are often described as �meaty� but none is meatier than the portobello. In fact, we've heard some vegetarians won't eat it because it looks too much like meat.
Makes 2 servings

2 portobello mushrooms, about 5 to 6 ounces each
2 tablespoons porcini mushroom oil or extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon fresh thyme, chopped
Kosher salt and freshly ground black pepper to taste
2 round toasted sesame rolls, halved horizontally
1 large roasted red pepper, peeled, seeded, and halved lengthwise
Watercress
Thinly sliced red onion rings (optional)

1. Heat broiler or grill.

2. Remove stems from mushrooms and set them aside for another use. Clean mushroom caps.

3. Mix oil, vinegar, thyme, salt, and pepper in a glass.

4. Season mushrooms with additional salt and pepper and brush one side with slightly less than half the oil and vinegar mixture.

5. Put caps under a broiler or on the grill for about 4 minutes.

6. Turn over, brush with all but 1 tablespoon of remaining oil and vinegar mixture.

7. Broil 4 minutes more or until nicely browned and tender.

8. Brush the inside of each with remaining oil and vinegar mixture.

9. Top with mushrooms cap, then roasted pepper half, then watercress.

10. Add onion rings if desired.

Cooking Tip
Flavored oils, have become very popular in the past few years. They can give new flavor to a dish or intensify existing flavor. Porcini mushroom oil is perfect for adding more depth of flavor to wild mushroom dishes.

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