Summer is here and that means little to no cooking. If you're going to make something then try sandwiches.They're easy and you can bring them everywhere and anywhere beach , camping , backyard. They're simplicity at its best.
THis was part of yesterday's New York TImes Food Section "City Of Sandwiches" guide. If you can''r go to New York , and enjoy their variety of sandwiches you can at least make some good ones at home.There is the Halloumi arugula and tomato sandwich taken from Brooklyn's Baby Blues LUnceonette Halloumi is a Cypriot cheese that's very salty .Its the perfect foil for sweet ,fresh from the vine tomatoes and peppery arugula.It's cooked in olive oil until it's crisp on the outside and creamy on the inside Sourdough bread is used which is perfect to soak up both the dressing and mayo.You can toast it if you want. There is a homemade dressing - a vinaigrette spiked with lemon and oregano (Keep in mind this would be great on salads too).The mayo is also flavored with lemon and garlic powder. The Times recommends using the Kewpie brand because it's made with just egg yolks and not the whole egg. This gives the mayo a richer, more velvety texture .It's sold all over , from Acme to Target. Use your mayo, if you prefer it.
The other is the spicy cumin lamb burgers taken from the cookbook "New York's Favorite Noodle Shop"> This is a good departure from the average summer staple .There is the recipe to make the homemade buns or bao, which are like pillowy pita.These are a mix of flour, baking powder, dry yeast and sugar. Store bought English muffins can be subbed in for these, Boneless lamb is spiced with cumin but also scallions,ginger and Chile powder and cooked with onions and Longhorn peppers in a wok or a skillet. They're stuffed into the breads that have been fried in a skillet. For a meat free sandwich try the scuttlebutt taken from "Saltie A COokbook" by Caroline Roanch with Anna Dunn. This is made with pickled beets and there's a pickled beets recipe included .However canned beets can do the trick just as well,Hard boiled eggs and julienned carrots join this along with mayo and a variety of spices. There are also olives and capers given for some saltiness.The spread is a pimenton aioli and you can make the mayo from scratch or you can buy it and add the pimenton or paprika to it. Slices of feta finish off this sandwich and you can use any bread.Try a French loaf for some crunch.
It's hot. Don;t cook.Make yummy sandwiches instead.
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