Sandwiches with Eli

 The Vinegar Factory in New York City is renowned for serving delicious sandwiches on fresh-baked bread, and its owner, Eli Zabar, believes that with only a few fresh ingredients, you can achieve excellent flavor. The following are a few of Eli’s favorite sandwich recipes.

Tarragon Chicken Salad Sandwiches

Makes 2 servings

 

1 whole chicken breast, poached, boned, and skinned

1 loaf whole grain bread, ends removed

2 tablespoons freshly squeezed lemon juice

3/4 cup mayonnaise

1 sprig fresh tarragon, chopped

Salt and pepper to taste

 

1. Cut poached chicken breast into 1-inch chunks. Place in a medium bowl, and add lemon juice. Toss to combine.

 

2. Add mayonnaise, tarragon, and salt and pepper to chicken mixture. Stir to combine.

 

3. Cut bread into 1/2-inch slices, lengthwise.

 

4. Place a scoop of chicken mixture between two pieces of bread. Press firmly on sandwich to flatten. Slice sandwich in half or in quarters.

 

Fig and Prosciutto Sandwiches

Makes 2 sandwiches

 

1 loaf rosemary focaccia

3 figs, cut in thin rounds

1 slice of prosciutto

One handful of washed arugula

Olive oil

Pepper to taste

 

1. Thinly slice 4 pieces of focaccia vertically.

 

2. Place layer of figs on one piece of focaccia.

 

3. Add a slice of prosciutto and a handful of arugula.

 

4. Sprinkle arugula with olive oil. Season with pepper to taste. Press firmly on sandwich to flatten. Cut in half.

 

Tomato, Mozzarella, and Basil Sandwiches

Makes 3 to 4 sandwiches

 

1 loaf ficelle

2 tablespoons Dijon mustard

2 tablespoons corn oil

1 teaspoon sherry-wine vinegar

2 tomatoes, red and yellow

8 half-inch slices fresh mozzarella

10 to 15 whole basil leaves

Pepper to taste

 

1. Slice ficelle loaf down the top center, taking care not to cut all the way through. Spread halves open.

 

2. Combine Dijon mustard and corn oil, and whisk until emulsified. Add sherry-wine vinegar. Whisk to combine.

 

3. Layer tomatoes in pocket of bread. Layer mozzarella on top of tomatoes. Grind pepper over top of sandwich.

 

4. Pour vinaigrette over tomatoes. Add basil leaves to top of sandwich. Cut sandwich into individual portions.

 

Open-faced Grilled Cheese and Tomato Sandwich Rounds

Makes 3 open-faced sandwiches

 

3 slices organic bread, cut into 1-inch-thick rounds

1 tomato, sliced 1/2-inch thick

6 slices of white cheddar cheese, cut in triangles

Salt and pepper to taste

 

1. Toast the bread rounds in a toaster oven.

 

2. Place cheddar cheese on top of bread rounds. Toast them in oven until cheese has melted.

 

3. Top cheese with tomato slices. Season with salt and pepper to taste.

Eli Zabar

Eli’s Vinegar Factory

431 East 91st Street

New York, NY 10128

212-987-1049

 

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