Food always tastes better at the cottage and superb sandwiches are no exception. We usually fire up the grill in the evenings at our family cottage, so I try to plan the meals so that our barbecue dinners leave us with plenty of leftovers for lunch the next day. We try to do as much of the shopping and preparation as possible before we leave the city.
JAPANESE-INSPIRED CHICKEN SANDWICH
You can use leftover grilled chicken for this.
What you need
1/4 cup teriyaki sauce
1 teaspoon grated ginger
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts
Wasabi mayonnaise:
1 tablespoon wasabi powder
1 tablespoon water
1/4 cup mayonnaise
2 tablespoons chopped pickled ginger
1 tablespoon soy sauce
4 multigrain rolls
1 cup sprouts
1/2 red onion, thinly sliced
1/4 thinly sliced English cucumber
8 leaves Boston lettuce
What you do
Combine teriyaki sauce, ginger and vegetable oil. Pour over chicken breasts and marinate for 30 minutes. Preheat grill to high. Grill breasts about 4 to 5 minutes per side or until juices are clear. Cool.
Combine wasabi and water to make a paste. Whisk into mayonnaise. Stir in ginger and soy sauce.
Cut rolls in half. Brush wasabi mayonnaise on each half. Slice chicken breasts into ¼-inch slices and place over mayonnaise. Add sprouts, red onion, cucumber and lettuce leaves. Sandwich with top half of roll. Cut in half. Serves 4.
Croque Madam
This great and gooey sandwich is made with refrigerator staples. It can be pan-grilled or made with a panini maker. I use store-bought roasted red peppers.
What you need
1 loaf focaccia or other bread
250 grams (8 ounces) brie cheese
2 roasted red peppers, sliced
1 tart apple, peeled and thinly sliced
2 tablespoons olive oil
What you do
Cut focaccia into 4 squares. Cut squares in half.
Remove rind from brie and spread cheese on each square. Top with slices of roasted red pepper and apple. Finish with more brie. Press top down on filling.
Heat skillet and add oil. Add sandwiches, pressing down to brown them. Turn over and brown on other side. Serves 4.
BEEF on baguette WITH ONIONS AND HORSERADISH MUSTARD
Use leftover grilled steak to make these sandwiches. You can buy caramelized onions in jars from food shops or you can make your own; they keep well. I keep them on hand to make life easier.
What you need
3 tablespoons olive oil
1 Spanish onion, thinly sliced
2 tablespoons sherry vinegar
Salt and freshly ground pepper
1/4 cup Dijon mustard
2 tablespoons horseradish
1 baguette
1 cup shredded arugula
500 grams (about 1 pound) leftover steak or rare roast beef
What you do
Heat 2 tablespoons oil in a skillet over medium heat. Add onions and cook for about 10 minutes or until golden and soft. Pour in sherry vinegar, bring to boil and reduce until vinegar disappears. Season with salt and pepper and reserve.
Combine Dijon mustard and horseradish in a bowl. Set aside.
Cut a baguette into 4 portions and cut each portion in half. Brush with remaining olive oil and grill lightly on each side for about 2 minutes per side.
Brush bread with horseradish mustard, add caramelized onions, arugula and beef. Press down and serve.
PORTOBELLO MUSHROOM SANDWICH
You'll have to grill the mushrooms for this vegetarian sandwich or you can buy them pre-grilled at takeout food shops.What you need
2 large portobello mushrooms
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
2 tablespoons basil or arugula pesto
2 tablespoons mayonnaise
4 slices bread, preferably focaccia or ciabatta rolls
1/2 cup crumbled goat cheese
1/2 red onion thinly sliced
A handful of baby lettuce
What you do
Remove mushroom stems and slice away black gills. Drizzle with olive oil and vinegar and season with salt and pepper.
Grill on barbecue 4 to 5 minutes, turning once or until soft and juicy. Cool and slice.
Combine pesto and mayonnaise and spread on one side of bread. Top with mushrooms, goat cheese, onions, greens and second slice of bread.
Repeat for second sandwich. Cut in half. Serves 2.