Cooking Method: Toast
Kimchi Rachel Sandwich by Foodie’s Chef Laura Brennan
OK...What’s a ‘Rachel’ sandwich, you ask? It’s the classic ‘Reuben’ sandwich with sliced turkey substituted for the usual corned beef. I guess it’s ‘lighter fare’ for the Ladies; hence the ‘ladies’ name. Setting all that aside for the moment, I envisioned a classic, warm & toasted deli sandwich imbued with the subtly spicy flavors of Korea. Here, Gochujang chili paste** and Kimchi pickled cabbage*** replace the traditional Thousand Island Dressing and Sauerkraut.
Heirloom Tomato Sandwich with Miso & Nori (Seaweed Leaf) by Foodie’s Chef Laura Brennan
It’s officially tomato season in Massachusetts, and I was invited back to judge the 37th Annual Tomato Contest, sponsored by the Massachusetts Department of Agriculture. Last year I judged the cherry tomatoes and this year, it was the Heirlooms. So, a recipe for an heirloom tomato sandwich makes perfect sense. I grew up eating home-grown tomato sandwiches with mayonnaise and sliced red onion (once known as a ‘Bermuda’ onion) on toast. Fast-forward a few decades and I’m making tomato sandwiches on toasted sesame bagels with miso and nori/seaweed sheets. The tomato and miso pair perfectly together—it’s very umami, very satisfying. Use mild miso. I used an organic Shiro miso: white, sweet, and mellow. (Miso is a Japanese fermented soybean and rice paste.) I split and toasted the bagel, and I did butter it before I spread the miso. Omit this step if you wish.
Toasted Muffin Shortcake Stacks by Foodie’s Chef Laura Brennan
Of course, you could make your own shortcakes; it’s simple enough. But this is a super-easy hack using already baked muffins. And if they are a day old, even better. I used blueberry muffins but choose your favorite flavor(s).
