Sandwiches S T Y L I S H
This versatile menu item is a blank slate for creative chefs.
By Kay Orde
A SANDWICH isn’t just for lunch
anymore . . . or for breakfast, either. Chefs are
introducing this popular item to other parts
of the menu, from bar food to appetizers
and small plates to full-blown entrées. The
attraction is the many forms this dish can
take and the slew of flavorful ingredients that
combine to make it a masterpiece.
Portobello Panino with Comice Pears
Jennifer Jasinski, Executive Chef/Owner
Yield: 24 servings
24 portobello mushrooms
12 oz. extra-virgin olive oil
Salt and black pepper, as needed
12 Comice pears
24 whole-wheat panini rolls (Jasinski’s recipe
can be found at www.mushroomcouncil.org)
1½ cups Basil Aïoli (recipe follows)
12 oz. fresh arugula
1½ lbs. Gorgonzola cheese
1½ lbs. mixed greens
36 oz. balsamic vinaigrette
1) Remove mushroom gills with spoon; clean
mushrooms with wet towel. Toss mushrooms
with oil; season with salt and pepper. Slowly
grill until tender. (May be grilled ahead and rewarmed, or grilled to order.) Slice ¼-inch thick.
2) Cut pears in quarters lengthwise; core.
Slice ¹⁄8-inch thick. 3) To assemble sandwich:
Cut 1 panini roll in half. Spread 1 T. basil aïoli
on cut side. Layer with slices from ½ pear,
½ oz. arugula, 1 oz. Gorgonzola and 1 sliced
warm mushroom. Cut sandwich; plate. Serve
with side of 1 oz. mixed greens tossed with
balsamic vinaigrette, salt and pepper.
1¼ cups olive oil
5 garlic cloves
1 T. Dijon mustard
2 T. lemon juice
1 large egg yolk
1½ oz. (about 2 cups) chopped fresh basil
Pinch of sugar
Salt and pepper
Method: In small pot, put oil and garlic cloves
on medium heat until garlic is golden-brown.
Strain cloves from oil. Cool oil; reserve. In
food processor, add roasted garlic, mustard,
lemon juice and egg yolk; start to process.
Add basil; process 1 minute. Slowly stream
in cooled oil to emulsify. Add sugar and salt
and pepper, to taste. Transfer aïoli to small
Vietnamese-style Sausage Banh Mi
James Murray, CEC, Corporate Chef
Sheboygan Falls, Wis.
Yield: 12 servings