Sandwiches are a popular food option, no surprise there. They are so popular, in fact, that Americans eat more than 300 million sandwiches a day and with good reason. Sandwiches are delicious, portable, and can be filled with a seemingly endless variety of fillings to tickle anyone’s tastebuds. The following three recipes represent some of the tastiest and most iconic sandwiches known to man.
The Muffaletta is a classic New Orleans sandwich which combines a delicious, briny homemade olive salad with layers of thinly-sliced Italian cold cuts. Wrapped tightly in plastic and left to rest before eating, the bread absorbs the juices from the olives creating a taste explosion unlike anything else. 1/3 cup pitted green olives, chopped1/3 cup pitted black olives, chopped1/3 cup pitted kalamata olives, chopped1/3 cup roasted red peppers chopped2 tbsp parsley, chopped1 clove garlic, minced1 tbsp red wine vinegar3 tbsp extra-virgin olive oil1 soft-crusted roll, like Ciabatta1/3 lb thinly sliced sweet soppressata1/3 lb thinly sliced mortadella1/3 lb thinly sliced capitol1/3 lb thinly sliced provolone cheeseCombine olives, roasted red peppers, garlic, olive oil, vinegar, and parsley and let sit at least 1 hour and preferably overnight. Slice roll in half and spread both cut sides with olive salad. Layer half of soppressata on bottom half of bun, followed by half of mortadella, half of capicola, and half of provolone. Repeat layers with remaining meat and cheese. Close the sandwiches and press them down gently with your hands. Wrap in plastic and let rest for at 1 hour before eating.
This iconic, vegetarian sandwich is a favorite all over the Middle East. Crispy deep fried chickpea balls swimming in tahini sauce are placed atop a light salad and tucked in to a warm fluffy pita bread. When done right, the falafel sandwich is a heady combination of flavors and textures so delightful that you don’t miss the meat. Done wrong, falafels can be a pasty bland mess. The following recipe is an example of falafel done right.
For the falafel: 1/2 pound dried chickpeas2 cups fresh parsley1/2 cup minced white onion2 tsp minced garlic1 tsp ground cumin1 tsp ground coriander seed2 tsp sea salt3 cups vegetable oil, for fryingRinse and sort dried chickpeas and place in a large bowl filled with enough water to allow the chickpeas to remain covered if they triple in size. Allow chickpeas to soak overnight and then carefully dry in a salad spinner. Combine chickpeas, parsley, onion, garlic, and spices in the work bowl of a food processor. Pulse until a fine meal is formed, scraping the sides if necessary. Refrigerate the mixture in a plastic covered bowl for 30 minutes to help it retain its shape. Form the chickpea mixture into golf ball sized balls and place on a cleaned plate. Set aside another cleaned plate lined with paper towels and heat vegetable oil to 375˚F. Carefully lower the chickpeas into the oil one at a time, flipping to ensure all sides are cooked for a total of about 4 minutes per falafel. Remove to paper towel lined plate and repeat with remaining chickpea mixture, adjusting the heat as necessary so the oil maintains its temperature. For the Sandwich:Pita breadHummusTahiniShredded lettuceSliced tomatoSliced cucumberPickled turnipsHot Sauce
To assemble the sandwich, split the pita bread open on one side to form a pocket. Spread both sides of the interior with hummus and add a bed of lettuce, tomato, cucumber, and pickled turnips. Top with 4-6 falafel balls per sandwich and smother the whole thing with tahini sauce.Finish with a small drizzle of hot sauce over the top.
The Lobster Roll
What says decadence better than lobster? This iconic Maine sandwich lets you take decadence on the go. Placing the emphasis on the sweet, buttery meat of the spiny shellfish, a lobster roll is little more than a pile of perfectly cooked lobster chilled and mixed with a little mayo and lemon atop a golden brown hot dog bun that has been grilled in butter. 1 1/2 lbs steamed lobster meat, chilled2 tbsp mayonnaise1 stick of celery, finely sliced1 tbsp fresh tarragon1 tbsp fresh lemon juice1/2 tsp sea salt1/2 tsp fresh cracked black pepper2 tbsp butter4 hot dog buns Combine the first seven ingredients in a medium bowl and set aside. Heat butter on the griddle until foamy. Place split hot dog buns cut side down on the butter and griddle until golden brown, being careful not to break them in half. Pile the roles high with the lobster and eat right away. If you are looking for a memorable lunch or dinner, turn to one of these three iconic sandwich recipes. I am sure they will not disappoint.