Sadly, I haven't visited that sandwich shop in ages due to this little gluten-free dairy-free situation I've got going on over here.
In keeping with this year's motto, I had to ask myself why I haven't been making the sandwich for myself on gluten-free bread at home. "Why not?" No excuses. The sandwich is calling my name. I will answer the call.
So for you today, The Brooklyn Bomb, with a few minor adjustments to make it gluten-free and dairy-free.
Brooklyn Bomb
Serves 2-3
Ingredients:
Sandwich Filling
1 TBS butter
1/2 red onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup sliced button mushrooms
4 thick slices deli meat, turkey or chicken, diced
1/3 cup sweet banana peppers, thinly sliced
3 dill pickle spears, coarsely chopped
Dijonaise
2 TBS mayonaise
1 1/2 TBS dijon mustard
1/16 tsp sugar
Sandwich bread. Best to use a hoagie roll, but any type of bread will work just fine.
The Preparation Method:
In a heavy saucepan, saute red onion, red bell pepper and mushrooms in butter over medium-high heat until soft, about five minutes or so.
While that is cooking, prepare the dijonaise. Stir together mayonnaise, dijon mustard and sugar. Set aside.
Once the onions, peppers and mushrooms are soft and have lost most of their form, add the deli meat, banana peppers and pickles to the pan. Mix together with onion/pepper/mushroom mixture. Heat through.
Prepare your bread by slightly toasting it, then smear each side with dijonaise. Place a hearty portion of the filling on the bread, drizzle with more dijonaise and scarf it down. Make yourself two, you'll be glad you did!
And for the Visual Learners Amongst Us
In a heavy saucepan, saute red onion, red bell pepper and mushrooms in butter over medium-high heat until soft, about five minutes or so.
While that is cooking, prepare the dijonaise. Stir together mayonnaise, dijon mustard and sugar. Set aside.
Once the onions, peppers and mushrooms are soft and have lost most of their form, add the deli meat, banana peppers and pickles to the pan.
Mix together with onion/pepper/mushroom mixture. Heat through.
Prepare your bread by slightly toasting it, then smear each side with dijonaise. Place a hearty portion of the filling on the bread, drizzle with more dijonaise and scarf it down.
Make yourself two, you'll be glad you did!
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Miles Davis and John Coltrane - So What (Live Video)
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