Tofu Bánh Mì

  • 14 ounces extra-firm or firm tofu, sliced crosswise into 1/2-inch-thick slabs
  • Salt
  • 1/3 cup cornstarch
  • carrots, peeled and shredded
  • 1/2 cucumber, optional (see notes), peeled, halved lengthwise, seeded, and sliced thin
  • Zest of 1 lime plus 1 tablespoon juice
  • tablespoon fish sauce
  • 1/4 cup mayonnaise
  • tablespoon Sriracha sauce
  • tablespoons grapeseed or other neutral oil
  • 48-inch baguettes or sub rolls, split lengthwise
  • 1/3 cup fresh cilantro leaves
  1. Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt. Spread cornstarch in shallow dish. Dredge tofu in cornstarch and transfer to plate.
  2. Meanwhile, zest the lime into a small bowl. Add the mayonnaise and Sriracha and stir to combine. In a separate bowl, combine carrots, cucumber (if using), lime juice, and fish sauce and let sit for 15 minutes.
  3. Heat oil in 12-inch nonstick (or not) skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, adjusting heat as necessary (I turn it down to medium), about 4 minutes a side. Transfer to paper towel-lined (or not) plate.
  4. Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.


Nordic Open Faced Smoked Salmon Sandwiches from

1-DSC_0131thinly sliced pumpernickel or rye bread, sometimes called cocktail bread
butter at room temperature
homemade dilled mayonnaise (recipe below)
salt and fresh cracked black pepper
thin slices of smoked salmon
edible flowers
lemon for garnish
dilled mayonnaise
1 pastuerized egg, at room temperature
1 cup mildly flavored olive oil, also room temperature
a handful of fresh dill
salt and pepper to taste
a squeeze of lemon

Set oven to 400F
Cut the slices of bread into smaller rectangles. You can make them bite sized, if you like. Spread a very thin layer of soft butter on each slice and toast in the oven for a few minutes until they just start to get crisp. This step is optional, you can also use the bread un-toasted.

Spread a little dilled mayonnaise onto each slice of bread, then top that with a slice of smoked salmon.

Add microgreens, and then season with a little salt and pepper. Garnish with an edible flower, and serve with small wedges of lemon.

To make the homemade mayonnaise: Put the room temperature egg, oil and dill in a jar just large enough to fit an immersion blender. Put the blender down to the bottom of the jar, and turn it on, slowly raising the blade as it emulsifies the mixture. This will only take about 30 seconds. Once it turns to mayo, stop the blending. You can then stir in the salt and pepper, and a little lemon juice, if you like.

Fried Cauliflower Sandwich, food52


  • 1/2 head cauliflower
  • cups lacinato kale (or similar)
  • cloves garlic
  • tablespoons olive oil (approximately)
  • Salt, to taste
  • ciabatta rolls (or similar good, crusty white bread)
  • tablespoons pickled banana pepper rings
  • slices provolone cheese
  1. Trim the cauliflower, leaving the core intact, and cut into 1/4-inch slices (don’t worry if they don’t stay perfectly intact — as long as the have a relatively “flat” side they should brown up nicely). Set aside.
  2. Slice the kale into thin ribbons and peel and mince the garlic. Set aside.
  3. Pour enough oil in a heavy fry pan so that it completely coats the pan’s bottom and will slightly edge up the sides of the cauliflower pieces when you add them. Heat the oil over medium-high heat. When it’s very hot, add the cauliflower slices and let them sizzle, untouched, for 4 to 5 minutes (you may need to adjust heat so that they cook long enough to get brown and cook through). Flip the slices and cook them for another 3 to 4 minutes. Remove to a plate and sprinkle with a little salt.
  4. Turn off the heat and add the kale and garlic to pan. Cook in the residual pan heat for a minute or two until the greens are wilted, then scrape onto a plate.
  5. Turn the oven broiler on. Split and toast the ciabatta rolls. Take the two bottom halves and layer on the fried cauliflower slices, then the greens, and lastly, the peppers. Top with 2 slices of cheese and broil in oven just until melted. Top with the other ciabatta halves and enjoy.
  6. Note: I highly recommend using a cast-iron skillet if you have one. If you don’t, they cost about $12 at your local hardware store. Otherwise, choose a very heavy pan so you get a nice crust on the cauliflower.  Makes 2 sandwiches


Adult Grilled Cheese: AKA GetInMyBelly inspired by Joy the Baker


Heat a heavy-bottomed skillet over medium heat with: 1 Tbs. olive oil
Slice into half-moons: 2 large onions

Add the onions to the skillet with:
1 Tbs. butter
1 Tbs. olive oil
2 tsp. salt

Cook the onions on medium heat for about 20 minutes, yes, 20. Patience. You want them to be really soft and golden brown (turn down to medium-low if they start to brown too quickly). Set aside until all your ingredients are ready to go.

In another skillet on high heat, sauté until dark brown and soft (set aside when done):
1 pint cherry tomatoes
Salt and pepper
1 tsp. olive oil

In a small bowl, mix together:
¾ c. part-skim ricotta cheese
3 Tbs. chopped fresh basil
1/3 c. chopped spinach
Salt and pepper to taste

Slice and butter one side of good crusty bread.
Salted butter, softened
12 slices of bread

To assemble the sammies, spread a spoonful of the ricotta mixture on the unbuttered side of each slice of bread. Sprinkle on one side:
1 Tbs. freshly grated Parmesan cheese
Thinly sliced fresh mozzarella to cover the bread in one layer

Top with some of the roasted tomatoes and caramelized onions. Close the sandwich up with your other piece of bread and brown the sandwich in a skillet on medium heat for about 3 minutes on each side, or until the bread is golden brown and the cheese is melty. Makes 6 sammies. Serve hot and enjoy!!!


Benedictine Sandwiches, Damaris Phillips

1 large cucumber, peeled and seeded
8 ounces cream cheese, softened
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons finely chopped red onion
Kosher salt and freshly ground black pepper
8 slices country wheat bread
2 cups fresh borage petals or microgreens or baby arugula

Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible.

Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour.

To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve.

Radish and Butter Tartine



  • slice good bread, toasted
  • Best-quality salted butter, at room temperature
  • A few small radishes, sliced
  • Flaky salt, like Maldon or Jacobsen
  1. Smear the butter on one side of bread; it’s best when the bread is no longer hot, since you don’t want the butter to melt. Top with radishes, then sprinkle with good flaky salt  Serves 1


Grilled Eggplant Sandwich

  • Dr-Ian-Eggplant-sandwich3004 ciabatta rolls, toasted or grilled
  • 2 large eggplants
  • Extra-virgin olive oil, for drizzling plus 2 tablespoons
  • 8 slices fresh mozzarella
  • 1 pint cherry tomatoes, quartered
  • 1 can artichoke hearts, finely chopped
  • 1 red onion, finely chopped
  • 5 to 6 basil leaves, chopped
  • 2 cloves garlic, grated
  • 3 tablespoons, balsamic vinegar
  • Salt and pepper, to taste
Heat a large grill pan or an outdoor grill. Slice eggplantlengthwise, about 1/4-inch thick. Liberally drizzle with oil and season with salt and pepper. Grill the eggplant slices until tender on one side, about 2-3 minutes. Flip and top with a slice of fresh mozzarella. Tent with foil or put the lid of the grill on to melt. Cook 2-3 minutes.

In a medium mixing bowl, combine the cherry tomatoes,artichoke hearts, red onion, basil, 2 tablespoons oil, balsamic vinegar, salt and pepper.

Place slices on toasted roll bottoms. Top with salad and serve.

Vegetarian Philly


2 tablespoons butter
1 cup sliced onion
1 cup sliced bell peppers (green and red)
1 cup sliced mushrooms
pinch of salt and pepper
4 slices provolone cheese
4 buns

Heat butter in a large skillet over medium heat.
Add onions, peppers, and mushrooms and saute about 10 minutes, until soft.
Season with salt and pepper and divide into four servings within skillet. Top each serving with provolone cheese and cover skillet to allow cheese to melt.
Scoop each serving on to a bun to enjoy.

Roasted Cauliflower Melt, Jeff Mauro

1/4 cup olive oil
2 teaspoons ground mustard seeds
2 teaspoons smoked paprika
Kosher salt and pepper
1 head cauliflower, stemmed and cut into 1/2-inch cross sections

Honey Mustard:
1/4 cup yellow mustard
1 tablespoon honey
1 tablespoon stone ground mustard
Kosher salt and pepper

Sandwich Build:
4 tablespoons salted butter, room temperature
2 sheets lavash, quartered to yield 8 small sheets, 4 1/4- by 5 3/4-inches
8 ounces butterkase cheese, shredded
2 ripe pears, sliced thin

Radish and Watercress Salad:
4 cups watercress
2 tablespoons fresh chopped dill
5 radishes, sliced thin
1/2 lemon, juiced
Olive oil
Kosher salt and pepper

For the cauliflower: Preheat the oven to 450 degrees F. In a small bowl, whisk together the oil, mustard, paprika and some salt and pepper Brush the cauliflower sections with the spice oil. Place flat on a sheet tray and roast for 10 minutes. Carefully flip the cauliflower and return to oven and roast until golden, another 10 to 12 minutes.

For the mustard: Meanwhile, mix together in a small bowl the yellow mustard, honey and stone ground mustard. Season with salt and pepper. Set aside.

For the sandwich build: Add the butter to griddle over medium-low heat. In between two pieces of lavash, spread some honey mustard, layer shredded butterkase, a portion of cauliflower, pears and finally more shredded cheese. Place the sandwich on the griddle, covering with a metal bowl. Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side.

For the salad: Mix the watercress, dill and radishes together, and toss with the lemon juice and some olive oil. Season with salt and pepper and serve on the side of the cauliflower melt

Mama’s Best Broiled Tomato Sandwich — allrecipes


2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices bread, lightly toasted


Preheat oven to broil.

In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.

Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.

Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.