This ain’t your regular sandwich

Why use boring bologna or peanut butter to dress up you sandwich when you can jazz it up with some gourmet fixings. Chef Jacques E. Haeringer shows you how to do it. Check out the recipes below.

SALMON RILLETTES SANDWICH

Ingredients

    • 1 cup lightly salted water
    • 5 oz . salmon fillet
    • 2 1/2 oz. smoked salmon
    • 6 tablespoons softened lightly salted butter
    • 2 teaspoons olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon peel
    • 2 tablespoons heavy whipping cream
    • 1 tablespoon chopped dill
    • 1/4 teaspoon salt
    • Pinch of freshly ground pepper

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BASQUE CHICKEN SANDWICH
Servings:

Serves 4

Ingredients

  • Rosemary dressing

    • 1 garlic clove, minced
    • 1 teaspoon balsamic vinegar
    • 2 teaspoons Dijon mustard
    • 2 teaspoons fresh minced rosemary
    • 1/2 cup quality mayonnaise
  • Sandwich

    • 4 large whole wheat rolls or pita or baguette
    • 8 thin slices goat cheese (where available or use Mozzarella)
    • 2 cups fresh baby spinach leaves
    • 1 1/2 cups cooked shredded chicken
    • 1 cup roasted red bell peppers
    • Freshly ground black pepper

Preparation

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LENTIL SALADChef Jacques E. Haeringer

Serves 2

To cook the lentils:

Wash the lentils. Place 2 cups of cold water in a medium saucepan. Add the whole piece of carrot, celery stalk and onion, cloves and bay leaves. Season with salt and pepper. Bring to a boil and cook until the vegetables are soft, approximately 15 - 20 minutes. Remove the vegetables from the water, set aside and allow to cool. Add the lentils to the broth and return to a boil. Cook for 18 - 20 minutes or until the lentils are slightly firm. Drain the lentils in a colander set over a bowl to capture the liquid.

TO PREPARE THE SALAD:

Dice the cooled carrot, celery, and onion. Dice the bacon and sauté in a large saucepan until nicely browned. Add the minced onion and sauté for 1 minute, be careful to not to burn the onion. Carefully, pour in the white wine and reduce by half. Add the cooking liquid, the diced tomato and reserved vegetables, and minced garlic. Bring to a boil, adjust seasoning and add the cooked lentils. Cool. Add about 1/4 cup of vinaigrette to the cooled lentils. Taste and adjust seasonings, adding more vinaigrette, if necessary.

All the reserved cooking liquid may not be necessary.

91238556048460492For the lentils:lentils0.5pound½ pound lentilsmedium carrot0.5½ medium carrotmedium onion0.5½ medium onioncelery0.5stalk½ stalk of celerycloves22 clovesbay leaf11 bay leafFor the salad:bacon 1ounce1 thick strip of bacon (1 ounce)chopped onion1tablespoon1 tablespoon chopped oniondiced tomato1tablespoon1 tablespoon diced tomatodry white wine0.3cup1/3 cup dry white wineminced garlic14teaspoon14 teaspoon minced garlicSea saltFreshly ground peppervinaigrette, approximately0.25cup1/4 cup vinaigrette, approximately

ALSATIAN POTATO SALAD
Servings:

Serves 2

Ingredients

    • 2 medium Russet potatoes
    • 2 thick sliced strips of bacon
    • 2 tablespoons minced white or red onions
    • 1 tablespoons minced chives or green onions
    • 1/4 teaspoon minced garlic
    • 1 teaspoon dry mustard or 2 heaping teaspoons Dijon mustard
    • ½ teaspoon red wine vinegar
    • 1/3 cup vinaigrette
    • Salt and freshly ground pepper to taste

Preparation

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EXOTIC FRUIT SALAD
Servings:

Serves 2

Ingredients

    • 1 Mango
    • 1 ripe papaya
    • 1 peach or apple
    • 1 kiwi
    • ½ cup raspberries
    • ½ cup late harvest wine
    • 1 lemon
    • 2 tablespoons honey
    • 12 mint leaves

Preparation

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All recipes by Jacques E. Haeringer. Copyright © 2003. All rights reserved. To learn more about Jacques Haeringer, his restaurant and cookbooks, you can visit his web site at

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