July 6, 2012

The Uptowner & A Bloody Mary Salad

So, this is my fanciest sandwich (hence the name) accompanied by a deliciously spicy salad. It takes a little longer to make then some of my other recipes (but still less than 25 minutes) but the taste is worth the time.

The Uptowner

Begin by tossing some coarsely chopped green onions with arugula in a tablespoon of olive oil mixed with the juice of half a lemon, sea salt and pepper. 

In a small bowl, mix mayo, dijon mustard and a tablespoon of horseradish and set aside to be added to the sandwich later.

Cut a nice section of crusty french bread in half, coat the bread in french herb vinaigrette (Whole Foods has a good private label version) and heat in the oven at about 400 degrees.  I like to  let it bake until the bread gets toasty on  the inside and crunchier on the outside. 

While the bread is heating cut 3 oz of beef from a nice roast or london broil. Heat french herb vinaigrette in a medium pan and quickly sear beef so it is brown on the outside and nice and rare in the center. Put the meat aside to rest for a minute or two and then cut into bite size strips.

By now the bread will be nice and hot and toasted so remove from the oven and spread one piece with brie, top with the rare beef, and the arugula and green onion mix. 

Slather the other piece of bread with the horsey dijonaise, add that slice to the top and get ready for a totally delicious, fancy-pants sandwich!

Bloody Mary Salad

Halve a handful of grape tomatoes, chop a stalk of celery, cut celery leaves (the sweet yellowy ones from the center of the bunch) and toss together with a dressing made of red wine vinegar, chopped garlic, horseradish, lemon juice, lime juice, a splash of Tabasco,  salt & pepper, and a hint of Old Bay.  A yummy salad with a kick.

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