Next time you're in the Big Apple to watch the live taping of TODAY, you might want to stop by celebrity chef Tom Colicchio's latest restaurant, 'wichcraft, which opens in Rockefeller Center this week. If you can't make it to New York City, try some of his signature sandwiches at home.
Sicilian tuna sandwichTom Colicchio
Serves 4
Salad
Mix ingredients. Season to taste with kosher salt and freshly ground black pepper.
Sandwich
Split baguette lengthwise. Layer ingredients from the bottom up in the order above. Drizzle some of the oil from the lemon confit on the top piece of the baguette. Cut into 4 equal pieces and serve.
For the lemon confit
Plunge the lemons into boiling water (this softens the outer layer of wax). Drain, rinse, and wipe the lemons clean. Dry the lemons, then slice them very thinly. Discard the ends and remove and discard the seeds.
Combine the shallots with the garlic. Mix the salt and sugar. Arrange a layer of lemon slices in the bottom of a midsize container with a lid. Sprinkle the lemons first with a little shallot mixture, then with some of the salt mixture. Repeat, layering lemons and sprinkling them with the shallot and salt mixtures until the final lemon slices are topped with the last of the salt and shallot mixtures. Cover the container and refrigerate the confit for three days. It can be used immediately or covered with olive oil and stored in the refrigerator for about a month.
21996461607673477831902ea.12 oz italian canned tuna (available at the specialty food stores), drained22 ea.12-oz Italian canned tuna (available at the specialty food stores), drainedextra virgin olive oil2tablespoon2 tablespoons extra-virgin olive oilred wine vinegar2teaspoon2 teaspoons red wine vinegarred onion, diced fine2tablespoon2 tablespoons red onion, diced finecapers1tablespoon1 tablespoon caperssicilian dried oregano (also available at specialty food stores, if not then regular oregano will be fine)1teaspoon1 teaspoon Sicilian dried oregano (also available at specialty food stores, if not then regular oregano will be fine)freshly baked baguette11 freshly baked baguettefull recipe of the tuna salad above11 full recipe of the tuna salad abovefennel, shaved thinly and tossed with lemon juice, olive oil, salt and pepper1bulb1 bulb of fennel, shaved thinly and tossed with lemon juice, olive oil, salt and pepperchopped nicoise olives (pitted)4tablespoon4 tablespoons of chopped nicoise olives (pitted)lemon confit (recipe follows).16slice16 slices lemon confit (recipe follows).Green fennel fronds for garnishlemons44 lemonsshallots, peeled and minced22 shallots, peeled and mincedgarlic cloves, peeled and minced22 garlic cloves, peeled and mincedkosher salt0.25cup1/4 cup kosher saltsugar0.125cup1/8 cup sugarExtra-virgin olive oil
falsefalseMore from iVillage
iVillage Recipe Finder: Pinwheel mini sandwiches