The sandwich unwrapped
Tejaswi Rathore March 16, 2008
There’s nothing quite like a great sandwich, stuffed with your favourite fillings and grilled to perfection. Here are the secrets of six amazing sandwiches which we coaxed our man from Germany, Chef Willie Ruck of Starwood Westin-Sohna, to reveal.
It’s probably the world’s favourite snack. Sandwiches are also very often the best quick lunch option for busy executives. Here’s a look at some great choices.
Ingredients: Minced duck meat, mushrooms marinated in thyme and balsamic reduction (balsamic vinegar reduced over low heat) and then sauteed, onion, tomato, egg, mint chutney, garlic naan.
Sandwiched: Grill the onion and tomato rings. Shallow fry the minced duck meat burger on either side. Place the grilled onion and tomato rings on the naan. Delicately place the burger and once again lace with tomato and onion rings. Garnish with sauted mushrooms and a fried egg. Dig in.
Cheese bell pepper sandwich
Ingredients: Brie cheese, whole wheat bread, bell pepper
Sandwiched: Butter the bread. Top with grilled bell pepper and garnish with brie. Put the other half of the bread on top and grill for 5 minutes. Cut out the edges after grilling.
Smoked duck breast sandwich
Ingredients: Sesame bun, Waldorf salad, peeled orange, radicchio lettuce
Sandwiched: For Waldorf salad, mix fine strips of cut apple and celery in mayonnaise and add salt and pepper to taste. Grill the bun. Place lettuce on it. Lace with Waldorf salad. Finally, top with duck breast and orange slices.
Grilled ham & brie cheese sandwich
Ingredients: White bread, chicken ham (It tastes better with genuine ham), Brie cheese, butter.
Sandwiched: Butter both sides of the bread. Lay the ham. Cut the brie into small cubes and top with buttered bread. Grill for 5 to 7 minutes. As you dig into this sumptuous sandwich, you will marvel at its softness.
Grilled tuna & goose liver tartar sandwich
Ingredients: Herb and sun-dried tomato bread, goose liver, tuna tartar mixed with chopped onions, lime juice, salt and pepper.
Sandwiched: Slice the loaf and butter on both sides. Put the tuna tartar paste and place goose liver on top (goose liver should be cold when you cut it or it will fall apart). Top with buttered bread and grill for 5-7 minutes. Goose liver melts with tuna and creates an amazing flavour. This is not a sandwich to eat when you are on a diet. It’s best served as an appetiser.
Ingredients: Croissant, smoked salmon, Feta cheese, red onion, radicchio lettuce.
Sandwiched: Cut the croissant laterally in half. Spread a layer of butter on the inside. Place the lettuce and smoked salmon and top it with onion rings. Delicately place Feta cheese on top and garnish with paprika and Kashmiri red chilli powder. Then, place the other half of the croissant and seal your sandwich.