Summer Sandwiches

Shrimp and Chorizo Salad Sandwich

A recreation of the 'wichcraft original.

1 pound small or medium shrimp, peeled

1/2 cup dried chorizo (I use Palacios), cut into 1/8-inch cubes
1/2 cup mayonnaise
1 large clove garlic, crushed and chopped
1 teaspoon lemon juice
2 small scallions, thinly sliced
2 handfuls baby arugula
4 ciabatta or kaiser rolls

Bring a medium saucepan filled with heavily salted water to a boil. Add the shrimp and turn off the heat. Let the shrimp rest in the water for 3 minutes, then cut into one shrimp to see if it's cooked -- it should be just cooked and still springy. If they're cooked, drain and rinse the shrimp under cold water for 15 seconds (to cool them just slightly). If not, let them continue poaching until cooked through. Slice the cooked shrimp into 1/4-inch pieces.

Meanwhile, cut the chorizo -- I like to cut it into quarters lengthwise, and then crosswise into 1/8-inch slices.

Make the aioli: in a bowl, whisk together the mayonnaise, garlic, and lemon (feel free to add more lemon, and salt, if desired).

In a large mixing bowl, combine the shrimp, chorizo, scallions, and half the aioli. Fold together. Taste and adjust seasoning, adding more aioli as needed.

Slice open the rolls. Spoon on the shrimp salad. Top with arugula and the top halves of the rolls. 

Serves two. Credit: Food52.com

Prosciutto, Nectarine and Fontina Panini on Rosemary Focaccia

1 large nectarine, pitted and peeled, cut in 1/4 inch slices 

2 slices of rosemary focaccia, 1/2 inch thick
1 tablespoon unsalted butter, softened
2 slices fontina cheese
3 to 4 slices good-quality prosciutto
Freshly ground black pepper
Small handful fresh arugula

Preheat an electric panini maker to high (if you're a mere mortal, just use a skillet).

Grill the slices of nectarine on the panini maker until marks appear, 30 seconds to a minute. Do not let them get mushy! Set aside to cool.

Spread the butter on one side of the sliced focaccia and place butter side down on a clean plate or cutting board. Place a slice of fontina on the unbuttered side of on slice of bread and top prettily with the prosciutto and the cooled nectarine slices. Add nice grind of fresh black pepper here, and the arugula. Top with the other slice of fontina and then the other slice of focaccia, butter side up.

Place the sandwich on the panini maker and grill until the bread is golden brown and crispy, 2 to 3 minutes. Cut in half and serve immediately. 

Credit: Food52.com

Tomato Avocado Sandwiches

3 Medium Avocados
3 teaspoons Lime Juice
1 pinch salt
2 pinches Ground Black Pepper
Good Quality Sandwich/French Bread
4 slice(s) Tomato
pinches Black or Flake Salt
4 slice(s) Moterey Jack Cheese
2 handfuls Radish/Clover Sprouts

Slice, remove pits, and scrape flesh from the avocados and mash by hand or in a food processor. You'll want to leave just a few small bits for texture. Stir in salt, lime juice, and pepper then contact wrap with plastic and refrigerate.

Slice your tomatoes about 1/4" thick and place them on a plate covered with paper towels or a folded tea towel (double layer.) Sprinkle the slices with a pinch of black salt and let them sit for about 15 minutes. The salt helps to draw out much of the liquid in the fruit, thereby intensifying the flavors while adding some smokiness from the ashen colored salt crystals as the dissolve. Pat dry with a paper towel or cloth and set aside.

Slice your sandwich or french bread to your liking (for this recipe thicker is better) for assembly.
To assemble the sandwiches, spread one piece of bread with a good portion of avocado and top with a small handful of sprouts, pieces of cheese, salted tomato slices. 

Credit: Food52.com