The Recipe: Three good sandwiches for dinner

Banh Mi with duck confit. Photo: Stefan Idetoft

Recipe: Banh Mi with duck confit

4 servings

You may have already tried the crunchy baguette that has been loved for over a hundred years in Vietnam. There, the bread is lighter and more tender than the classic baguette. It is often filled with chicken livers, vegetables and oven-baked curries. My version had duck confit, chili mayonnaise and pickled red onions.

Pickled red onions:

1 red onion

2 tablespoons rice vinegar

1-2 tablespoons of sugar

For the sandwich:

4 duck confit

2-3 tablespoons hoisin sauce

1 Thai chili or Spanish pepper

1 crunchy salad, eg gemslad

4 medium light baguettes

1 Del Srirashama Jones

2-3 tablespoons coarsely chopped coriander

Peel the onions and cut into thin slices. Put in a bowl and add vinegar and sugar. Stir occasionally until the onions absorb the sauce and soften.

Heat the oven to 200 degrees. Place the duck legs on a baking tray and bake for 20 minutes. Remove the duck meat, remove the skin and cut into smaller pieces. Put in a frying pan and add the hoisin sauce, let everything heat up and set the pan aside.

Chop the hot pepper. Pick, rinse and break the salad into coarse pieces, rinse in cold water and let dry well in a colander. Split the baguettes but do not cut completely, they should stick together. Sprinkle some tablespoon of Sriracha mayonnaise on the bottom of the baguette. Add the salad and put the duck over it. Topped with pickled red onions, hot peppers and chopped coriander.

Read more: Half Special Recipe, Special Code, and Shrimp Sandwich

Muffuletta is a sandwich with everything extra, New Orleans and Sicily in one bite.  Photo: Stefan Idetoft

Muffuletta is a sandwich with everything extra, New Orleans and Sicily in one bite. Photo: Stefan Idetoft

Recipe: Muffuletta

4 servings

New Orleans and Sicily in one bite. Bread with its thin content and soft crust is a delicacy in Sicily that traveled with immigration to the United States and specifically New Orleans. I first ate the sandwich in New York and have loved it ever since. Warm and sour olive salad blends with cold cuts and cheese in a fluffy focaccia. That’s you, is a sandwich everything extra.

olive salad:

1 leek

2 garlic cloves

1-2 pepperoni and oil

1 dl pitted green olives, such as Castelvetrano

1 roasted red pepper in a jar

2 tablespoons of capers

3 tablespoons olive oil

2 tablespoons of red wine vinegar

1 teaspoon finely chopped thyme

2 tablespoons finely chopped parsley leaves

Flake salt and black pepper

For the sandwich:

4 servings of focaccia

8 slices of salami

12 capuccolo slices

8 slices provolone

2 mozzarella cheese in the amount of 125 g

4 slices mortadella

4 slices of prosciutto

Peel the onion and garlic and chop finely. Finely chop the pepperoncino and chop the olives. Cut the pepper into small pieces, chop the capers coarsely. Add to bowl with olive oil, vinegar, and chopped herbs. Mix and taste with a pinch of salt and pepper.

Divide the loaves in two and spread a few tablespoons of the olive mixture on the bottom of the bread. Top with salami, capoccolo, provolone and mozzarella slices. Add the mortadella, prosciutto and finish with a few tablespoons of the olive mixture. Add the other half of the bread and do the same with the rest of the bread. Serve with a good orange drink or a light beer.

Read more: How to bake good sourdough bread – the best tips

Toasted sourdough bread with beans and burrata.  Photo: Stefan Idetoft

Toasted sourdough bread with beans and burrata. Photo: Stefan Idetoft

The Recipe: Toasted Sourdough Bread with Beans and Burrata

4 servings

This is probably still my favorite sandwich, perhaps because it’s so simple with so few ingredients. Choose a light French sourdough bread with a light and fluffy content. It will give you a sandwich in perfect balance with nutritious bean and tomato puree, the king of mozzarella: creamy burrata, and good olive oil.

Bean and tomato sauce:

1 large can of white beans, about 400g

2 garlic cloves

3 tablespoons olive oil

1 jar of tomato cocktail

6 dried tomatoes, coarsely chopped

Flake salt and black pepper

For the sandwich:

4 slices of light sourdough bread

2 burrata, about 275 grams

2 tablespoons coarsely chopped basil

olive oil for serving

Pour the beans into a colander, rinse them with cold water, and let them dry well. Peel garlic, finely chop and roast for a few minutes in a saucepan with olive oil. Add the canned tomatoes and chopped sundried tomatoes and season with a little salt and pepper. Simmer for ten minutes. We add the beans and let everything heat up, remove from the heat.

Toast the bread in a frying pan with a little olive oil until it becomes a nice color and crunchy. Spread the tomato mixture over the loaf, divide the swelling into four parts and place on top of it. Top with chopped basil and extra virgin olive oil.

Read more: Festive Brunch Recipe: Pancakes, Scrambled Eggs and Croque Madame

More tips from Maria Zihammou for good sandwiches

I love making my sandwiches with something creamy and crunchy. Start with the bread you like. If I have a dry layer at home, it is better to roast it in a frying pan with good olive oil. Then the bread is fresh again. Top with what is available at home. Perhaps a fried egg, shredded hard cheese, cream cheese and quick roasted kale, or Brussels sprouts are in season. I add a little acid like pickled red onions or Sriracha sauce. High quality olive oil on the table and I’m in heaven.

Read more: Three recipes for good and nutritious soups

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