The Captain’s Sunday Sandwich
This is the sandwich my father, Captain William M. Donnelly, used to make. It is important to use high-quality Black Forest ham and good rye bread.
2 slices seedless rye bread
Black Forest ham, sliced thin, as much as you like
Swiss cheese, a few thin slices
Red onion, very thinly sliced
Mustard and mayonnaise to taste
Ground black pepper
You know how to make a sandwich! Assemble these ingredients on your bread and enjoy.
Shortcut Banh Mi With Pickled Carrots and Daikon
This recipe came from The New York Times a few years ago. I make it all the time.
For pickled vegetables:
3/4 cup shredded carrots
3/4 cup thinly sliced Persian, Kirby, or European cucumbers
1/2 cup shredded daikon radish
2 Tbsp. unseasoned rice vinegar
2 Tbsp. sugar
1/4 tsp. salt
For the pork:
1/2 cup mayonnaise
4 Tbsp. finely chopped scallions
2 to 3 Tbsp. sriracha or other chili sauce, to taste
1 Tbsp. vegetable or peanut oil
4 cloves garlic, finely chopped
1 lb. ground pork
2 Tbsp. Asian fish sauce
1/2 tsp. each salt and pepper
1 tsp. sugar
1/2 cup chopped fresh basil
Finely grated zest of 1 lime
Juice of 1/2 lime
6 small hero rolls or 2 baguettes, cut into thirds, split
Fresh jalapeno, thinly sliced and seeded, for serving
Mint sprigs, for serving
Cilantro sprigs, for serving
To make pickled vegetables toss the carrots, cucumbers, daikon, vinegar, sugar, and salt in bowl and let stand at room temperature for at least 30 minutes.
In a small bowl whisk together the mayonnaise, one tablespoon scallions, and one to two tablespoons chili sauce, to taste. Cover tightly and set aside.
Heat oil in large skillet over medium high heat. Add remaining three tablespoons scallions and the garlic. Cook, stirring for one minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in one tablespoon chili sauce and fish sauce, pepper, salt, and sugar. Remove from heat and stir in the basil, lime zest, and lime juice. Let cool five minutes, then add mayonnaise mixture.
Fill bread with pork mixture. Press the jalapeno and mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.
This recipe from Alain Ducasse’s book “Nature” is perfect for spring.
16 thin asparagus spears
1/4 cup fresh peas
4 slices multigrain bread, toasted on one side only
3 to 4 oz. ricotta cheese
15 cherry tomatoes, halved
10 radishes, thinly sliced
1/4 fennel bulb, thinly sliced
11/2 oz. Parmesan cheese
1/2 cup baby arugula
Cut asparagus tips into two-inch lengths. Immerse tips and peas in boiling water for one minute, then place in ice water for two minutes. Remove and dry on paper towels.
Spread ricotta cheese on toasted sides. Line tomatoes down the center. Layer radish, fennel slices, and peas on top. Slice asparagus tips lengthwise, scatter. Shave Parmesan cheese on top. Sprinkle with arugula and a generous grinding of black pepper.