Free State Studios:

WARM & TOASTY SANDWICHES

Black Forest Ham and Asparagus on Ciabattina

Ingredients

24 asparagus spears, rinsed
12 thin slices (about 6 ounces total) Black Forrest ham
4 chiabattina, or other hard rolls
4 ounces aged white cheddar cheese, thinly sliced or shredded
1/2 cup mango chutney

Snap off the tough ends for the asparagus spears and trim them to fit on the ciabattina rolls, about 4 to 5 inches in length. Cook the asparagus in a pot of boiling water until tender-crisp, 2 to 3 minutes. Drain the spears and transfer them to a bowl of ice water to cool and set the color. Drain and pat dry with paper towels.

Wrap each slice of Black Forrest ham around 2 asparagus spears. Cut the rolls in half. Place 3 ham wrapped spears on the bottom half of each roll and cover with the cheddar cheese. Arrange the rolls (tops included), cut side up on a baking sheet. Place under an oven broiler and broil until the top halves are toasted and the cheese is browned and bubbly on the bottom halves. Remove from the oven and spread a spoonful of the mango chutney on top of the cheese. Cover each sandwich with the top halves of the rolls. Cut each sandwich in half and serve immediately. Serves 4.

Portobello Mushroom Sandwich with Fontina Cheese and Roasted Red Pepper

Ingredients

2 large portobello mushrooms

Ingredients: Garlic Vinaigrette

2 tablespoons balsamic vinegar
1 garlic clove, minced
pinch salt
2 tablespoons olive oil
2 ounces shredded fontina cheese, room temperature
2 slices roasted red pepper
4 slices nine-grain whole wheat bread
olive oil
1 4-ounce package mixed sprouts

Remove the stems from the mushroom caps and clean the caps with a damp paper towel.

Garlic Vinaigrette: Combine the balsamic vinegar, garlic and salt in a small bowl. Whisk in the olive oil.

Brush the stem side of the mushroom caps with the vinaigrette. Place the mushrooms on a stove top grill/griddle, stem side down, over medium heat, until they begin to soften and brown, 3 to 4 minutes. Brush the tops of the mushrooms generously with the vinaigrette and turn them over. Brush the stem-side with the vinaigrette and top each with half of the shredded cheese. Cook for 3 to 4 minutes more, until the mushrooms are very tender and the cheese begins to melt. Cover each mushroom with a slice of roasted red pepper. Brush one side of each slice of bread with olive oil and place 2 slices, oiled side down, on the grill/griddle. Place the mushrooms on top of the bread slices. Cover each with the remaining bread slice, oiled side up. Grill until the bread is lightly toasted, 1 to 2 minutes, turn over and grill 1 to 2 minutes more. Place some of the sprouts on each sandwich, cut in half and serve immediately. Serves 2.

Deluxe Fish Sandwich with Tarragon-Mayonnaise

Ingredients

3 tablespoons peanut or vegetable oil
2 6-ounce tilapia fillets, or other white fish fillets
salt&black pepper
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup Panko breadcrumbs (or other dried breadcrumbs)
2 large Kaiser rolls
1 tomato, sliced
2 thin slices mild onion
2 lettuce leaves

Ingredients: Tarragon-Mayonnaise

1/4 cup mayonnaise
2 tablespoons catsup
1 to 2 teaspoons lemon juice, to taste
2 teaspoons fresh tarragon leaves, finely chopped

Heat the oil over medium heat in a skillet large enough to hold the fish fillets. Sprinkle the fillets with salt and pepper and dredge them in the flour, shaking off the excess. Dip the fillets into the beaten egg, drain off excess and coat them generously with the breadcrumbs. When the oil is hot, place the fillets in the skillet and cook for 2 to 3 minutes each side, until the topping is lightly browned and the fish flakes easily when pierced with a fork. Drain the fillets briefly on paper towels.

Tarragon-Mayonnaise: Place all ingredients in a small bowl and stir to combine.

Cut the Kaiser rolls in half and spread some of the Tarragon-Mayonnaise on the cut sides of each roll. Place the rolls cut side up on a baking sheet and toast under the oven-broiler, about 1 minute. Place each fish fillet on the bottom half of the rolls. Top the fillets with a dollop of the Tarragon-Mayonnaise, arrange the sliced tomato, onion and lettuce on the sandwiches. Cover with top portions of the rolls and serve immediately. Serves 2.

Beef Tenderloin Sandwich with Roasted Red Pepper, Caramelized Onions and Double Gloucester

Ingredients

10 ounce portion beef tenderloin
salt&black pepper
2 tablespoons peanut or vegetable oil
3 tablespoons olive oil
1 medium onion, cut in half and thinly sliced

Ingredients: Mustard Vinaigrette

2 teaspoons Dijon mustard
1/8 teaspoon salt
2 tablespoon red wine vinegar
1/4 cup olive oil
1/2 of a baguette
2 large slices roasted red pepper
2 ounces sliced or shredded double Gloucester cheese with onion and chive, room temperature

Preheat the oven to 425 degrees. Season the tenderloin with salt and pepper. Heat 2 tablespoons of oil over medium-high heat in a stainless steel skillet (oven-proof) large enough to hold the piece of tenderloin. Place the tenderloin in the skillet and brown on all sides, 3 to 4 minutes. Place the skillet in the pre-heated oven. Roast the tenderloin for 5 to 10 minutes, or until the internal temperature reaches 130 to 135 degrees for medium rare, or until desired doneness is achieved. Transfer the tenderloin to a platter and cover with aluminum foil. Let rest for 10 minutes before slicing.

In a large skillet, heat 3 tablespoons olive oil over medium-low heat. Add the sliced onion and cook, turning frequently, until golden brown. Set aside.

Mustard Vinaigrette: In a small bowl, combine the mustard, salt and red wine vinegar. Whisk in the olive oil and set aside.

Slice half of a baguette in half, lengthwise. Brush the cut sides lightly with the Mustard Vinaigrette. Place the bread about 6 inches under the oven-broiler and brown lightly. Place slices of roasted red pepper on the bottom half of the baguette. Slice the beef tenderloin into thin slices and arrange the slices on top of the pepper. Cover the tenderloin with the caramelized onion and drizzle some of the Mustard Vinaigrette over top. Top with the shredded cheese. Place the sandwich under the oven-broiler for 1 to 2 minutes, until the cheese is melted and bubby. Cover the sandwich with the top portion of the bread. Cut into 2 servings and serve immediately. Serves 2.

Chocolate Hazelnut Cream and Banana Toasties

Ingredients

4 slices honey whole wheat bread
softened butter
2 teaspoons sugar
1 13-ounce jar chocolate hazelnut cream
2 bananas, peeled and sliced

Spread the butter on one side of each bread slice. Sprinkle each with about 1/2 teaspoon sugar. Turn two of the bread slices over and spread about 1 tablespoon of the chocolate hazelnut cream on the bread slices. Cover with banana slices. Top each sandwich with a remaining slice of bread, buttered and sugared side up.

Place the sandwiches on a griddle, or in a large skillet over medium heat. Cook for 2 to 3 minutes, until golden brown. Turn the sandwiches over and cook for 2 to 3 minutes more. Slice the sandwiches in halves or quarters to serve. Serves 2 to 4.