Daily Specials: summer sandwich snacks

Sandwich board or chalkboard…
summer sandwiches are essential to Daily Specials….and promotion of specials.
Transform the mundane…
into trending creativity.
The Menu Shoppe has it covered…
great tips for great menus.
Have you seen our Chalkboard Collection?
And certainly sandwich snacks deserve perfect Basket presentation.
Transform the mundane…
Grilled Chicken Caesar Salad Sandwiches
4 medium skinless, boneless chicken breast halves, breasts flattened slightly, tenders reserved separately
1/4 cup + 1 tablespoon mayonnaise
1/4 cup + 2 tablespoons grated Parmesan cheese
3 anchovy fillets, minced
1 garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper to taste
1 tablespoon olive oil
1 large bunch of arugula, large stems removed
sandwich rolls
In a mini-processor, blend the mayonnaise, Parmesan, anchovies, garlic, mustard, lemon juice and 1/4 teaspoon pepper; alternatively, combine the ingredients in a bowl. 
Brush a grill pan or a cast-iron skillet with
1 teaspoon of the olive oil and heat. brush the chicken breasts and tenders on both sides with the remaining 2 teaspoons oil and season with salt and pepper. Pan-grill the breasts over high heat, turning once, until browned and cooked through, about 3 minutes per side. Let rest for 5 minutes. Add the tenders to the pan and grill, turning once, until browned and cooked through, about 2 minutes per side. Cut the tenders in half lengthwise. Slice the breasts diagonally 1/2 inch thick.  Spread the Caesar mayonnaise on the top and bottom half of each roll. Arrange a sliced chicken breast and tender on the bottom half of each roll, cover with arugula and close the sandwiches.
…add some savory enhancement…
Tuna Salad Sandwiches with Black Olive Dressing
Two 6-ounce jars or cans of imported olive oil-packed tuna, drained
3/4 cup black olives, such as Gaeta, Calamata or Niçoise (3 1/2 ounces), pitted and chopped
1/2 cup extra-virgin olive oil
4 anchovy fillets, minced
6 ounces snow peas
1 small red onion, thinly sliced
3 garlic cloves, minced
3/4 cup chopped flat-leaf parsley
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped thyme
Salt and freshly ground pepper to taste
4 crusty rolls or four 6-inch lengths of baguette, halved
In a medium bowl, mix the parsley, black olives, olive oil, anchovies, garlic, lemon juice and thyme. Season the dressing with salt and pepper. In a small pot of boiling salted water, blanch the snow peas for 1 minute, or until they are bright green and just tender. Drain the snow peas and refresh them under cold water, then pat dry. Slice the snow peas lengthwise into 1/4-inch strips and toss them with 1 tablespoon of the olive dressing. In a medium bowl, lightly break up the drained tuna with a fork. Add 6 tablespoons of the olive dressing and toss gently. Spread the cut sides of the rolls or baguette pieces with the remaining olive dressing. On the bottom halves of the rolls or baguette pieces, arrange the snow peas, followed by the red onion slices, the tomatoes, tuna and sliced eggs. Close the tuna sandwiches and serve.
…and then on the lighter side…
this savory concoction…
Roasted Cucumber Sandwiches
2 1/2 pounds Japanese, Persian, or English hothouse cucumbers
2 tablespoons (1/4 stick) unsalted butter, melted
3/4 cup  Greek-style yogurt
3/4 cup mayonnaise
3 tablespoons salt-packed capers, rinsed well, roughly chopped
1 garlic clove, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint leaves
1 tablespoon (or more) fresh lemon juice
Fine sea salt to taste
freshly ground black pepper to taste
2 9×7 inch loaves focaccia, halved horizontally–
or 8 ciabatta rolls
Extra-virgin olive oil for basting
Preheat oven to 400°F. If using English cucumbers, split lengthwise and remove seeds (leave other varieties whole). Arrange cucumbers on a parchment paper–lined baking sheet. (If using English cucumbers, arrange cut side down.) Brush with melted butter. Roast cucumbers until crisp-tender, about 15 minutes. Transfer cucumbers to a paper towel–lined plate; chill until cold. Cut Japanese or Persian cucumbers lengthwise in half. Cut hothouse cucumber halves lengthwise in half. Slice crosswise into 1/4 inch-thick pieces. Whisk the yogurt and next 5 ingredients in a large bowl. Stir in sliced cucumbers and 1 tablespoon lemon juice. Season filling to taste with salt, pepper, and more lemon juice, if desired. Brush cut sides of focaccia or rolls with olive oil; place on a baking sheet and toast in a 400° oven until just crispy and lightly browned,
3-5 minutes. Divide filling among focaccia bottoms, cover with tops, and cut each into
4 sandwiches (or divide filling among rolls).
If it’s on the menu…the Menu Shoppe has it covered.
Visit us today at www.menushoppe.com.
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This entry was posted in Chalkboard Collection, gastropubs, luncheon, salads, sandwiches, snacks, Wire Basket Collection and tagged , , , , . Bookmark the permalink.

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