November 3 is International Sandwich Day, in honor of Lord Sandwich’s birthday. Did you know that? Well, we didn’t. But thanks to Bread Story, a popular New York-style diner-bakery, we now know about it, and just in time to offer a few exciting sandwich ideas from around the world.
The special breads in the recipes are available at Bread Story, as well as many other kinds of breads and bread-based dishes such as Kugelhoff French toast, Italian panzanella bread salad, burgers and even ice cream in a brioche. Chef Yogev Yehros and baker Yaron Schneller are responsible for the following sandwich recipes inspired by cuisines from near and far.
INDIA: TANDOORL CHICKENMakes 2 sandwiches
✔ 2 curry rolls (or ciabatta rolls)
✔ ½ chicken breast sliced into 2 schnitzels
✔ 1 heaping Tbsp. tandoori paste (available at Asian stores)
✔ 2 heaping Tbsp. mayonnaise
✔ 1 small bunch cilantro
✔ ½ head of cauliflower, separated into florets
✔ 1 Tbsp. lemon juice
✔ 5 Tbsp. olive oil
Chop ½ the cilantro. Mix together the chopped cilantro, mayonnaise, ½ the tandoori paste and a little lemon juice. Season with salt and pepper to taste.
Rub the rest of the tandoori paste on the chicken, place in a covered container and refrigerate for 8 hours.
Heat oven to 180°.
Drizzle the cauliflower with a little olive oil and season with salt and pepper. Bake in the oven until golden, about 10 minutes.
Heat a heavy iron skillet and brush with olive oil. Sear the chicken for 2 minutes on each side. Cut the bread open, and spread with a generous amount of the mayonnaise mixture. Place the chicken on top and arrange the roasted cauliflower and the pickled onion (see recipe below) on top.
Garnish with cilantro.PICKLED ONION RINGS
✔ 2 red onions, sliced
✔ ½ cup sugar
✔ ½ cup vinegar
✔ ½ cup water
✔ 1 anise star
✔ 1 Tbsp. allspice
✔ 1 bay leaf
✔ ½ beetroot, shredded
✔ 1 tsp. salt
✔ Pinch dry chili flakes
Arrange the onions in a deep heat-proof dish. In a separate pot, bring the rest of the India – tandoori chicken India – tandoori chicken October 31, 2013 7 weekend ingredients to a boil. Pour the boiling liquid over the onions and refrigerate for at least 2 days and up to a month.ITALY: CAPRESE SANDWICHMakes 2 sandwiches
✔ 2 brioche-basil buns or any white buns
✔ 2 large fresh mozzarella balls
✔ 1 ripe tomato
✔ 10 basil leaves
✔ 2 tsp. balsamic vinegar
✔ Salt and pepper
✔ Olive oil Tear the mozzarella by hand into bite-size pieces.
Cut the tomato into 6 wedges.
Cut both buns in half and arrange the mozzarella and tomato, alternating them.
Place basil leaves in between the cheese and tomato. Season with salt and pepper and drizzle a little oil and a little balsamic vinegar on top.TUNISIA: PILPELCHUMA FRICASSEEMakes 2 sandwiches
✔ 2 pilpelchuma buns or any whole-wheat buns
✔ 1 tin tuna
✔ 2 Tbsp. mayonnaise
✔ Juice of 1 lemon
✔ 2 hard-boiled eggs, sliced
✔ 1 small bunch parsley, leaves only
✔ 1 Tbsp. sliced pickled lemon (available at spice shops and delicatessens)
✔ 1 Tbsp. pilpelchuma (available at spice shops and delicatessens)
✔ 1 Tbsp. kalamata olives, pitted
✔ 1 potato, peeled and cut into 1-cm. cubes
Bring 3 cups of water to a boil, add 1 Tbsp.salt and cook potatoes 6-7 minutes until tender but do not crumble. Strain and immediately place in ice water.
Remove the potatoes from the ice water and dry on a paper towel. Place in a bowl and season with oil, salt and pepper and a little chopped parsley.
Strain tuna. Using a fork, mix tuna with mayonnaise, lemon and a little pepper.
Cut open both buns, spread with a little pilpelchuma spread (it’s hot). Spread 2 Tbsp.of the tuna on each bun. Arrange the egg slices, potato cubes and olives on top of the tuna. Garnish with pickled lemon slices and parsley leaves. Drizzle with olive oil.DRUSE: LABANE, TABOULEH AND OMLET ROLLMakes 2
✔ 2 large flat pitot (lafa) with za’atar
✔ 4 eggs
✔ ½ cup fine bulgur
✔ ½ cup boiling water, seasoned with 1 tsp. salt
✔ 3 Tbsp. olive oil
✔ 1 Tbsp. lemon juice
✔ 1 bunch parsley, leaves only, chopped
✔ 2 Tbsp. labane cheese (preferably goat labane)
Mix the bulgur with oil, and pour the boiling water over it. Mix well and cover tightly with plastic wrap. Set aside for 20 minutes.
Remove the wrap and toss the bulgur with a fork until it breaks apart. Let cool.
Mix cooled bulgur with parsley and season with lemon juice and 1 Tbsp. of olive oil, salt and pepper.
Beat eggs – 2 at a time – and prepare 2 fluffy omelets.
Meanwhile, heat the bread. Spread labane on each, sprinkle with an even layer of bulgur and top with an omelet. Roll the bread tightly, wrap with plastic wrap and cut in two.
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