Labor Day Sandwich Showcase

Rather than succumb to our typical end of summer laziness, my family closed a very laborious Labor Day Sunday--spent doing crossword puzzles, yawning, and bickering over whose turn it was to navigate the OnDemand Menu-- with a new tradition, The Labor Day Sandwich Showcase.

Each family member joined in a trip to the Market Fresh grocery store on the corner of 54th and College, in Broad Ripple, Indianapolis, Indiana, America.  After about the 20 minutes of pacing the aisles/considering our options/squeezing loafs of bread/debating the virtues of various aioli with the hippy employees, we each formed a plan and selected our goods.  

We swore that it wasn't a competition, but we all knew better.  The goal, we each make a damn tasty sandwich to share with each other for dinner.  That way, we'd each have 5 sandwiches, our just desserts for an entire year of laboring.

These are the results.

The Shrimple

by Mackatcha

fixings:

cooked salad shrimp

creamed horseradish 

mayonnaise 

lemons

bacon bits

garlic paste

cilantro

tomatoes

buttered hoagie rolls

In the spirt of a lazy August Sunday, I collected several ingredients to create a no-cook, no-fuss sandwich sandwich roll--different from your everyday  deli-meat fare.  I used the mayo and creamed horseradish as my strating point, added a squeezed lemon, a very small amount of garlic paste and a healthy amount of bacon bits.  I sliced and toasted the hoagie roles.  Then, Shrimply stuff the hoagie with shrimp mixture and garnish with cilantro and tomatoes.

The Turkey Mustache
by Olive Sauce

fixings:
thinly sliced turkey
jarlesburg cheese
pre-sliced baby portabella mushrooms
garlic peper
fresh basil
blue cheese mustard
dijon mustard
italian herb focaccia bread

Put a mess of thinly sliced turkey in the skillet and melt it together wth jarlesburg cheese.  While this is cooking, butter your focaccia bread and toast it.  Let the bread toast to a warm, slightly hardened bread. Sauté the baby portabella mushrooms in another skillet with some butter and garlic pepper.  Once cooked, cut the turkey/cheese melt and mushrooms into smaller peaces.  Load both sides of your bread with both blue cheese mustard and dijon mustard.  Add some fresh basil.  Then, sit down experience a divine sandwich.

Fred and Ginger Chicken
by T-Bone

fixings:
grilled chicken with a ginger and rosemary rub
arugula
red onion
avacado
homemade garlic pesto mayo-- made of 1/4cup mayo, 1 squeeze of lemon juice, 1 tsp olive oil, fresh mince garlic, 2 tbs pesto

Grill the chicken, cut the avocado and onion and whip up a homemade garlic pesto mayo--mix mayo, olive oil, minced garlic, pesto and a squeezed lemon.  Spread the pesto mayo on an un-toasted hoagie roll, add the veggies of chicken and enjoy.  Cool and soothing.


The Healthy Hera
by The Toad

fixings:
feta cheese
cucumber
rosemary
grilled chicken
arugula
thinly sliced red onion
homemade vinaigrette--lemon, olive juice, salt, oregano, garlic, sugar

Mostly this sandwich is about craving the greek taste.  So make a vinaigrette--I'm not even sure the proportions are all that critical as long as you keep the olive oil-lemon juice ratio around 1 to 2 (more lemon than olive oil).


The Tusconian
by Cabot Cheddar

fixings:

southwestern crusted chicken 
pepper bacon
avocado
provolone
herb 

ciabatta

chipotle aioli (mayo, siracha, garlic, cilantro)

Sauté the chicken with some butter while the frying bacon in a separate pan.  Slice the avocado and make the chipotle aioli form mayo, siracha, garlic, cilantro and a squeeze of lemon.  Spread the aioli on the an herb ciabatta and pile on the chicken, bacon and provolone.  Bake in the oven on 400 for 6-7 minutes.