Posts Tagged sandwich

Fantabulous New England Lobster Salad Sandwich

lobster_meat_7-7-12_2There’s nothing like a good New England Lobster…roll. I’m calling this one a sandwich, because I do not favor putting this masterpiece in a hot dog roll. Yes, yes, I know that’s the traditional way of serving it. But I prefer to get rolls from a bakery or from the bakery section of my local supermarket.

Some people insist that you keep the ingredients to a minimum, basically serving the lobster with mayo, celery and some salt and pepper. I say nonsense. This is a delicious recipe, whether you buy your lobsters and boil them yourselves, or purchase lobster meat by the pound.

I hope you enjoy it!


4 cooked lobster tails and 8 claws and knuckles

1 cup of light mayonnaise

3 tbsp lemon juice

2 tsp lemon pepper seasoning

3 celery heart stalks, finely chopped

Healthy bunch of fresh chives, finely chopped

2 tsp Dijon mustard

1/4 tsp Tabasco Sauce

Fresh-ground black pepper

1.5 tbsp fresh chopped tarragon

Boston or Bibb lettuce

4 tbsp butter, softened


Cut your cooked lobster tails, claws and knuckles into bite-sized pieces and place them in a bowl. Add the mayo, lemon juice, lemon pepper seasoning, Tabasco sauce, black pepper, Dijon mustard, tarragon, chopped chives,  and chopped celery. Mix thoroughly and place in the refrigerator, covered, for at least an hour before serving.

When you’re ready to serve, spread butter on the rolls and place them under the broiler in your oven. Remove when browned. Place several pieces of Boston or Bibb lettuce along the bottom and sides of the roll, and scoop on your lobster salad.


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The Muffaletta

muffaletta-sandwichIn my previous life, I worked for a major corporation as an advertising manager. I loved my job. One of the best parts of my job was travel to New Orleans for the Pittsburgh Conference every single year. There is no doubt that New Orleans is the haven of unbelievably good food, and one of the best things I learned to make on one trip down there was the Muffaletta Sandwich.

There are probably several different versions of this sandwich, but I’m Italian. So that means I like the original that includes Italian cold cuts. I also recommend Italian Focaccia bread as an alternative to what you’d find in New Orleans. This can come in many different forms: A whole loaf, or square formats that are ideal for sandwiches. Some include olive oil and rosemary. Some include cheese. Doesn’t matter what you choose. As my work associates, who are much younger than I, say, “It’s all good.” If you use a whole loaf, it should feed three people comfortably. So, this recipe is giving you enough ingredients for three sandwiches, whatever bread you choose to use.

The highlight of this sandwich is the olive spread. It’s what gives it a kick. My recommendation is that you make the olive spread the night before and let it sit in the refrigerator overnight. It’s also important that you give this sandwich proper “resting” time once it is assembled. (This sandwich reminds me of the Italian “subs” my mother used to make for us for Friday night supper.)

A nice big fat glass of red wine is ideal to go along with this (I like Cigar Box Malbec myself).

Ingredients for Olive Spread

1 cup of pitted olives, chopped (use a mix here of black, green, kalamata…)

1 tbsp minced shallots

1/2 cup roasted red pepper strips, roughly chopped

2 tbsp capers, rinsed, dried and chopped

4 Pepperoncini, roughly chopped

3 tbsp extra-virgin olive oil

1 tbsp red wine vinegar

1 tbsp oregano, Tuscan seasoning or Italian seasoning (for the latter two, McCormick makes a great little mix)

Kosher salt and fresh ground black pepper, to taste

Mix these ingredients together and put them in the refrigerator overnight.

Ingredients for Sandwich

One loaf of Focaccia bread (or three individual, square Focaccias)

4 oz of Genoa salami

4 oz of Hot or Sweet Capicola

4 oz of Mortadella

4 oz of Prosciutto

4 oz of Provolone Cheese


If the bread is thick (and it usually is), hollow out a bit of the inside. Place a health portion of the olive salad on both the top and bottom of the bread.

Layer meat and cheese onto bottom half, and place the top on the sandwich.

Wrap the entire sandwich in either plastic wrap or aluminum foil (or both) and put a brick on top of the sandwich. (Yes, you read that right.) Allow the sandwich to sit for one hour so that the bread soaks up the olive spread.

Serve with a big ass glass of red wine. Simply unbelievable.

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