story goes that John Montagu was such an inveterate gambler
that he did not want to leave the gaming tables even to eat.
So he called for meat to be brought to him between two
slices of bread; that way, he could eat at the table and
keep his fingers clean, thus saving the cards.
was more than just a dedicated gambler. He was also the 4th
Earl of Sandwich. Two hundred and fifty years later, we
still gobble up the gustatory creation that he created and
that bears his name.
would we be without the sandwich? How would culture be
different? If nothing else, McDonaldís would never have
been so popular just selling ground meat patties on a plate.
And we would never have known the extraordinary sensation of
eating peanut butter and jelly on bread, quite possibly the
closest mankind has ever come to achieving perfection.
celebrate the great gift that Montagu gave us, I decided to
try new variations on classic sandwiches.
of a hot open-faced roast beef sandwich, I gave mine a
French flair and made it easy to cook, too. I gussied up a
traditional grilled cheese sandwich. I took the concepts of
shrimp salad and shrimp cocktail and combined them. And
instead of a BLT, I made an LGBT.
is to say a lettuce, guacamole, bacon and tomato sandwich
ó itís just a BLT with guacamole and a trendy name.
difference could a little guacamole make? Quite a lot,
actually. It entirely changes the sandwichís complexion,
providing a cooling counterpoint to the baconís smoky
guacamole also adds more of the creaminess that is typically
provided by mayonnaise, only it brings with it that
wonderfully rich taste of avocados, the faint bite of red
onions and just a hint of garlic.
that garlic that is the secret to my guacamole, by the way.
Usually when you use raw garlic, no matter how finely you
mince it you still run the risk of swallowing an
overpowering mouthful of garlic. But I was at a great
Mexican restaurant in New York many years ago that
eliminated that problem by putting garlic powder in their
guacamole. Iíve been using garlic powder ever since.
next dish, I began with an American classic and then took a
detour to France. Iím calling it a Hot Roast Boeuf
heart, it is still a hot, open-faced roast beef sandwich, a
dish served at one time in every diner in America. The
difference is in the cooking of the beef.
by boeuf bourguignon, I simmered the meat in red wine, which
I mixed with Dijon mustard (after all, Dijon is in the dishís
native region of Burgundy). I added a bit of celery,
somewhat more carrots for a touch of sweetness, and quite a
lot of onions because I wanted it to be a beef and onion
result is a familiar meal with a deliciously unexpected
the grilled cheese recipe was easy. Cheddar cheese goes
particularly well with apples. Both apples and cheddar
cheese go well with walnuts. I put it all together with
bread, smeared on a little more Dijon mustard, which is also
a good foil for the apples and cheese, and grilled it in a
definitely a winner. I donít see a reason to make an
ordinary, boring grilled cheese sandwich ever again.
I made my version of a shrimp salad sandwich. I chopped up
cooked shrimp and stirred in a little mayonnaise (I donít
like too much in my shrimp or chicken salads). Then I made a
batch of my own cocktail sauce ó you could use a
commercially available cocktail sauce if you want, but
homemade is better ó and stirred in just enough to flavor
sandwich was intriguing and irresistible. The cocktail sauce
gives it more bite than ordinary shrimp salad, and also more
certain that John Montagu, the 4th Earl of Sandwich, would
tablespoon red onion, chopped
tablespoons diced tomatoes
tablespoons mayonnaise, optional
pieces bread, toasted
slices of tomato
Cook bacon until crispy. Drain on paper towels and set
Peel and seed avocado. Mash in a small bowl until as smooth
or chunky as you want. Stir in onion, tomatoes, garlic
powder and lime juice, and season to taste with salt and
pepper; add more garlic powder if desired.
Spread mayonnaise on toast. Layer with lettuce, tomatoes,
guacamole and bacon, and top with other slice of toast.
serving (with mayonnaise): 458 calories; 33 g fat; 6 g
saturated fat; 16 mg cholesterol; 11 g protein; 35 g
carbohydrate; 5 g sugar; 8 g fiber; 549 mg sodium; 47 mg
by Daniel Neman
ROAST BOEUF SANDWICH
pounds boneless chuck roast
dry red wine
tablespoons Dijon mustard, divided
celery, cut into 2-inch pieces
medium carrots, peeled and cut into 2-inch pieces
medium onion, sliced thin
ounces mushrooms, halved or quartered
tablespoon prepared horseradish
slices toasted bread
Generously season the meat with salt and pepper.
Combine the wine with 1/2 tablespoon (1 1/2 teaspoons) of
the Dijon mustard and pour into a large slow cooker. Add the
meat, clove, celery, carrots, onions and mushrooms and cook
on low power until tender, about 8 hours.
While the meat cooks, mix together the mayonnaise,
horseradish and remaining 1 tablespoon Dijon mustard.
When the meat is done, discard the carrots, celery and
clove, if you can find it. Remove any visible fat and slice
the meat against the grain. Spread the horseradish-mustard
sauce on the toast and portion out the meat, onions and
mushrooms; these are open-faced sandwiches, so there is no
top slice of toast. Pour some of the jus over each sandwich
serving: 726 calories; 42 g fat; 15 g saturated fat; 224 mg
cholesterol; 58 g protein; 19 g carbohydrate; 4 g sugar; 1 g
fiber; 369 mg sodium; 69 mg calcium.
by Daniel Neman. Horseradish-mustard sauce recipe by Susan
Feniger and Mary Sue Milliken.
CHEESE WITH APPLE AND WALNUTS
teaspoons Dijon mustard
ounce cheddar cheese, sliced or shredded
small apple, sliced
tablespoons chopped walnuts
Spread the mustard on both slices of bread. Add cheese,
apple and walnuts to one, and top with the other slice of
Melt butter in a small skillet over medium heat. Cook the
sandwich, turning once, until both sides are golden brown
and the cheese has melted.
serving: 470 calories; 31 g fat; 13 g saturated fat; 58 mg
cholesterol; 13 g protein; 40 g carbohydrate; 12 g sugar; 3
g fiber; 688 mg sodium; 261 mg calcium.
by Daniel Neman
COCKTAIL SALAD SANDWICH
pound cooked shrimp, chopped
cup plus 1 tablespoon mayonnaise
tablespoons chopped celery
tablespoon chopped red onion
tablespoons cocktail sauce, see note
slices white bread
You can use commercial cocktail sauce, but it will taste
better if you make your own by mixing 1 tablespoon ketchup,
1 tablespoon chili sauce, 1/2 teaspoon prepared horseradish,
1/4 teaspoon Worcestershire sauce and 1/4 teaspoon lemon
a medium bowl, stir together shrimp, celery and red onion.
In a small bowl, mix together mayonnaise and cocktail sauce,
and mix this with the shrimp.
this mixture to make sandwiches, adding lettuce and tomato
serving: 408 calories; 23 g fat; 3 g saturated fat; 168 mg
cholesterol; 22 g protein; 30 g carbohydrate; 6 g sugar; no
fiber; 1,200 mg sodium; 114 mg calcium.
by Daniel Neman