All Dressed Up feature story

All Dressed Up

Tuna Salad Specials with Egg-in-the-Hole Brioche

Million-dollar question: When’s the last time a sandwich made you swoon?

That long, huh? Well, lay your eyes on these spare-no-details creations: Consider them meals trapped in the body of a sandwich. From stacked double-deckers to creamy openfaced numbers, here are six ways to make them taste like a million bucks.

By Nancy Silverton

SERVES 4 PREP 20 MIN COOK 10 MIN

3 cloves garlic 6 tablespoons mayonnaise 6 anchovy fillets in oil, drained and finely chopped 2 tablespoons fresh lemon juice 1 tablespoon capers, chopped Two 6-ounce cans tuna in olive oil ½ cup extra-virgin olive oil 1 head frisée, outer leaves discarded and inner leaves torn into bite-size pieces 2 tablespoons grated parmigiano-reggiano cheese Salt and pepper 4 brioche rolls 4 large eggs

| photogr aphy By john kernick

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Subtly repeat an ingredient, like rosemary in the bread and marinade, to deliciously tie together the layers.

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MAKES 4 PREP 20 MIN (plus standing) COOK 15 MIN

½ 10 ¼ 1 1 2

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cup extra-virgin olive oil cloves garlic cup fresh rosemary leaves cup balsamic vinegar pound flank steak heads radicchio, cored and leaves separated

Salt and pepper Four ½-inch-thick slices bread from a rosemary loaf 1 cup arugula 11/2 teaspoons fresh lemon juice 1 cup parmigiano-reggiano cheese shavings (about 11/2 ounces)

1. Using a food processor, puree 6 tablespoons olive oil, the garlic and rosemary. Transfer to a large bowl and whisk in the vinegar.

Transfer the steak and 1/2 cup marinade to a glass baking dish and mix. Add the radicchio to the remaining marinade and toss. Let stand for 1 hour.

2. Preheat a grill to medium.

Arrange the radicchio on the grill in a single layer and cook until lightly charred, about 5 minutes.

Season the steak with salt and pepper, arrange on the grill and cook, turning once, for 8 minutes for medium-rare. Let rest for

5 minutes, then thinly slice.

3. Brush the bread with 1 tablespoon olive oil and toast on the grill. In a large bowl, combine the arugula with the lemon juice and remaining 1 tablespoon olive oil; season with salt and pepper and toss.

Layer each piece of toast with one-quarter each of the grilled radicchio and steak, then top with some of the arugula and shaved parmigiano-reggiano.

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Knife-and-Fork Steak-andRadicchio Sandwiches

gut ter food stcredit yling by cyd r aftus mcdowell; prop st yling by heather chontos.

An egg-in-the-hole with brioche puts a spin on your average fried-egg sandwich.

1. Over a medium bowl, grate 2 cloves garlic. Stir in the mayonnaise, one-third of the anchovies, 1 tablespoon lemon juice and the capers. Mix in the tuna, flaking the fish with a fork.

2. Using a blender, puree the remaining anchovies, lemon juice and garlic clove until smooth.

With the machine on, slowly pour in ¼ cup olive oil. Transfer to a large bowl and toss with the frisée and parmigiano-reggiano; season with salt and pepper.

3. Split the rolls. Using a 2½-inch round cookie cutter, cut a hole from the middle of each roll top.

In a medium nonstick skillet, heat 2 tablespoons olive oil over medium heat; add the roll

bottoms cut side down and cook until toasted. Transfer cut side up to 4 plates. Add the remaining 2 tablespoons olive oil to the pan; add the roll tops cut side down, then crack an egg into each hole. Lower the heat to low, season with salt and pepper and tent the skillet with foil. Cook until the eggs are set, about 5 minutes.

4. Divide the frisée salad among the roll bottoms, top with the tuna salad, then set the roll tops in place.

SERVES 4 PREP 20 MIN COOK 15 MIN

6 1¼ 5 2 1

thick-cut slices bacon cups mayonnaise cloves garlic, finely chopped tablespoons fresh lemon juice canned chipotle chile packed in adobo sauce, chopped, plus 2 teaspoons sauce ¼ cup cilantro leaves, chopped ½ rotisserie chicken, skin and bones discarded and meat shredded (about 2 cups)

12 slices white bread, crusts removed, toasted ½ bunch watercress, trimmed 1 hass avocado—halved, pitted and thinly sliced lengthwise

1. In a large skillet, cook the bacon until browned but not crisp, about 8 minutes; drain. In a bowl, stir together the mayonnaise, garlic and lemon juice; reserve ½ cup. Stir the chipotle chile, adobo sauce and cilantro into the remaining mayonnaise mixture; add the chicken and toss.

2. Place the toasts on a work surface and top 4 slices with some of the chicken salad and watercress. Spread some mayonnaise on both sides of another 4 slices of toast and set on top of the watercress; top with the avocado slices and bacon. Spread the remaining mayonnaise on the remaining 4 toast slices and set into place.

3. Slice each sandwich into 4 triangles and secure with toothpicks.

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Brighten a sandwich with a layer of watercress, which adds a light, spicy f lavor.

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Slow-cook garlic to bring out its buttery, sweet f lavors.

Open-Faced Ricottaand-Hazelnut Butter Sandwiches MAKES 4 PREP 25 MIN COOK 45 MIN

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Double-Decker Chipotle Chicken Clubs

1 cup extra-virgin olive oil 2 heads garlic, peeled Grated peel and juice of 1 lemon Salt 11/2 cups toasted hazelnuts, ½ cup chopped Grated peel and juice of ½ orange 1 teaspoon sugar Four ½-inch-thick slices bread from a large country loaf 1 cup ricotta cheese Parsley leaves, for topping

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1. Preheat the oven to 350°. In a small saucepan, cook the olive oil and garlic cloves over low heat until tender, about 30 minutes.

Strain, reserving the garlic oil.

2. Using a blender, puree the garlic cloves; reserve 1/2 tablespoon. With the machine on, add the lemon juice and 3 tablespoons reserved garlic oil until combined; season with salt.

3. Using a food processor, pulse the whole hazelnuts until coarsely ground. With the machine on, pulse in 2 tablespoons reserved garlic oil, the orange peel and orange juice, the reserved

1/2 tablespoon garlic puree, 1¼ teaspoons salt, 1 teaspoon lemon peel and the sugar; add more garlic oil to thin the mixture to a spreadable consistency as necessary.

4. Arrange the bread slices on a baking sheet and brush with garlic oil; toast until golden, 10 to 15 minutes. Transfer to a work surface. Spread each toast with one-quarter of the hazelnut mixture and ¼ cup ricotta.

Sprinkle the remaining lemon peel and the garlic-lemon vinaigrette on the ricotta and top with the chopped hazelnuts and parsley.

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Herbed Turkey Meatball Subs Makes 4 Prep 30 min Cook 35 min

1 teaspoon fennel seeds Five 6-inch hoagie rolls 3 onions, halved and sliced 2 cloves garlic ¼ cup extra-virgin olive oil, plus more for drizzling ¾ cup fresh basil leaves 6 ounces sliced pancetta, chopped 1 pound ground turkey 1 large egg 1 tablespoon fresh oregano leaves, finely chopped Salt and pepper

One 15-ounce can tomato puree 4 ounces mozzarella cheese, shredded (about 1 cup)

1. In a large nonstick skillet, toast the fennel seeds over medium heat. Transfer to a large bowl and reserve the skillet. Using a food processor, pulse 1 hoagie roll into crumbs; add ¾ cup crumbs to the bowl.

2. Using the food processor, finely chop 1 cup onion slices and the garlic. In the reserved skillet, heat 1 tablespoon olive oil over medium heat. Add the garliconion mixture and cook, stirring, until softened, 3 to 4 minutes;

add to the bowl, wiping out the skillet. Using the food processor, finely chop ¼ cup basil; add the pancetta and pulse until finely chopped. Add to the bowl along with the turkey, egg, oregano and ½ teaspoon salt; mix together.

3. Shape the meat mixture into 16 meatballs. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the remaining onions and cook until browned, about 7 minutes; transfer to a bowl. Add the remaining 2 tablespoons olive oil and the meatballs and cook until browned, about 5 minutes. Stir in the tomato puree, season with

Creamed Spinach-andHam Broilers on White

salt and pepper and bring to a simmer. Cover with foil and cook until the meatballs are firm, 10 to 12 minutes.

4. Preheat the broiler. Partially split the remaining 4 hoagie rolls; arrange cut side up on a baking sheet and drizzle with olive oil.

Broil until toasted. Top each roll with 4 meatballs. Chop the remaining 1/2 cup basil and stir into the tomato sauce; spoon over the meatballs. Sprinkle with the mozzarella and broil until the cheese is melted.

MAKES 4 PREP 20 MIN COOK 35 MIN

One 9-ounce bag spinach 6 tablespoons butter Four ¾-inch-thick slices bread from a large country loaf ¼ cup finely chopped onion Salt and pepper 3 tablespoons flour 2¼ cups milk ¼ pound thinly sliced smoked ham, preferably Black Forest 2 tomatoes, thinly sliced ¾ cup grated gruyère cheese

1. Position a rack in the upper

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Spike ground meat with chopped pancetta to add a smoky richness.

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Use creamed spinach as a filling for an indulgent riff on comfort food.

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Find more easy sandwich ideas at rachaelraymag.com/ september.

third of the oven and preheat to 350°. In a large saucepan, cook the spinach and 2 tablespoons water over medium heat until wilted, about 5 minutes; drain and transfer to a small bowl, reserving the saucepan. Let the spinach cool, then squeeze out the excess water; finely chop.

2. In the reserved saucepan, melt the butter over medium heat. Brush the bread slices on both sides with half of the melted butter and arrange on a parchment-paper-lined baking sheet. Toast in the oven until golden, about 15 minutes.

3. Meanwhile, add the onion to the butter in the saucepan and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Whisk in the flour and cook over low heat for 2 minutes. Slowly whisk in the milk and bring the mixture to a boil. Lower the heat and simmer, stirring occasionally, until thick and creamy, about 10 minutes. Reserve ½ cup of the sauce. Add the spinach to the remaining sauce in the pot and season with salt and pepper.

4. Preheat the broiler. Divide the creamed spinach among the toasts and top with the ham and tomato slices; season with salt. Top with the reserved white sauce and the cheese. Broil until the cheese is bubbly, about 10 minutes.

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