OPEN-FACED TUNA SANDWICHES WITH ARUGULA AND SWEET-PICKLE MAYONNAISE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth. For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.
- Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.
ROASTED SALMON WITH MUSTARD-HERB CRUST, ARUGULA MAYONNAISE, AND PUMPERNICKEL TOAST
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 12 cocktail servings
Number Of Ingredients 13
Steps:
- Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
- Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
- When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
- To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.
TYLER FLORENCE'S ULTIMATE STEAK SANDWICH RECIPE
Saw Tyler Florence prepare these and I was slobbering for it all except for the fennel slaw. I don't like the taste of anise but I didn't want to stop the flow. We will probably make these very soon. Don't let the long laundry list put you off.
Provided by Manami
Categories Lunch/Snacks
Time 55m
Yield 2 lge ft long sandwiches
Number Of Ingredients 26
Steps:
- MAKE THE BRECHAMEL SAUCE:.
- Melt the butter in a saucepan over medium heat.
- Add the flour and stir constantly to incorporate - you do not want any color.
- Gradually pour in the milk as you stir, and whisk out any lumps.
- As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely.
- Dump in the cheese and stir for another minute until the cheese is completely melted.
- Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
- MAKE ARUGULA MAYONNAISE:.
- Put arugula in a food processor with the lemon juice and salt and pepper.
- Top with mayonnaise and process until well combined.
- Give it a taste and adjust seasoning if required.
- PREPARE THE STEAK:.
- Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment.
- Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet.
- After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more.
- Store wrapped in plastic in the refrigerator.
- Now the meat is ready when you want to cook it.
- Heat a large, flat grill-pan over medium heat.
- Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
- Take the meat out of the refrigerator.
- Peel off 1 side of the plastic wrap and season with salt and pepper.
- Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again.
- Cook slowly in the pan until juicy and tender and just past pink in color.
- Turn the meat over and then fold with some of the cheese sauce.
- MAKE FENNEL SLAW:.
- Finely slice fennel using a mandoline, or the grater attachment on your food processor.
- In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine.
- Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together.
- Season with salt and pepper.
- ASSEMBLE:.
- Smear each half of the roll with arugula mayonnaise.
- Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
Nutrition Facts : Calories 2784, Fat 156, SaturatedFat 60.9, Cholesterol 319.8, Sodium 3346.1, Carbohydrate 247.9, Fiber 15.2, Sugar 32.1, Protein 100.3
SMOKED-TURKEY TEA SANDWICHES WITH ARUGULA MAYONNAISE
Categories Sandwich turkey Quick & Easy Mayonnaise Arugula Summer Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves atop turkey on each. Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.
ARUGULA MAYONNAISE
Biscuit says this stuff is addictive - and I'll take her word on anything. She found the recipe at epicurious and has used it on just about every sandwich she's made since. At the epicurious site, they use it in a smoked turkey sandwich, with extra (whole) arugula leaves on the turkey slices. Posted here so I can find it when I need to make it. :-)
Provided by evelynathens
Categories Sauces
Time 10m
Yield 3/4 cup (approximately)
Number Of Ingredients 5
Steps:
- Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper.
Nutrition Facts : Calories 625.3, Fat 52.4, SaturatedFat 7.7, Cholesterol 40.7, Sodium 1120.8, Carbohydrate 40.5, Fiber 0.5, Sugar 10.3, Protein 2.1
ARUGULA MAYONNAISE
Provided by Amanda Hesser
Categories condiments
Time 5m
Yield about 1 1/4 cups
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together egg yolk, mustard, vinegar and large pinch of salt. Beginning a drop at a time, whisk in oils. As it emulsifies, add oil a little faster in a slow, steady stream. When mixture is thick, taste, and adjust seasoning. It should be highly seasoned.
- Transfer mixture to a blender or food processor, add arugula, and puree. (Add a tablespoon of water, if necessary, to get arugula flowing.) Taste, and adjust seasoning before serving.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 20 grams, Carbohydrate 0 grams, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 72 milligrams, Sugar 0 grams, TransFat 0 grams
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