You Will Be Missed Marion Cunningham: Fig and Ham Sandwiches on Rye Bread

Fig and ham sandwiches with butter on rye bread mark my second installment in our Cook The Book project.

We are cooking through Marion Cunningham's The Breakfast Book. There are six of us participating in the project: Rachel of Ode to Goodness, Sammy of Rêve du Jour, Emily of The Bon Appetit Diaries, Aimee of Homemade Trade and Claudie of The Bohemian Kitchen.

Imagine my surprise when I found out that our author, Marion Cunningham, passed away last week. She was 90 years old, and died from Alzheimer's in Walnut Creek, CA. You can read more about her in the New York Times' obituary. I'm glad we chose her book and that we can use these next few months to showcase her wonderful recipes and keep her legacy alive.

The sandwich recipe I selected, fig and ham with butter on rye bread, is a perfect example of Cunningham's style of cooking. She was known for relating recipes from home cooks for home cooks. The straightforward nature of her writing is a breath of fresh air. Though I love today's cookbooks and all the techniques, varied ingredients and multiple steps they outline, I just adore a simple home-style recipe.

As my mother, Gran Fran, put it: "Cunningham joins Dionne Lucas, Elizabeth David, and M.F.K. Fisher as much-missed writers of the joys of cooking." So right. These are the names I recall when looking through Gran Fran's cookbook collection over the years. I can remember Gran Fran reading and marking up Cunningham's books, just as I do today.

The sandwich turned out wonderfully. It would never have occurred to me to add butter to a sandwich with meat (although I do recall loving a sandwich I had in Paris that clearly had butter on top of ham). Even though I didn't have gluten-free rye bread, I did eat one triangle of this sandwich. I just couldn't resist. The sweet figs, salty ham and soft creamy butter make a heavenly combination.

So here's to you, Marion Cunningham, for leaving wonderful tomes of recipes for us to remember you by. I can't wait to cook the next installment of The Breakfast Book.

The rye bread featured in the pictures is standard-issue. You can purchase this Colorado Caraway bread from Canyon Bakehouse, online or check out their store locator to see if it's available near you. 

Fig and Ham on Rye Bread

from Marion Cunnigham's The Breakfast Book, Copyright 1987, Alfred A. Knopf

Makes 2 sandwiches

Ingredients:

• 4 slices rye bread
• Butter
• 5 ripe figs
• 4 pieces of thinly sliced ham

Method:

1. For 2 sandwiches, butter 2 slices of bread to the edges. Trim the blowwom end and stem from 5 ripe free figs (the Adriatic variety is delicious) and slice each one into 3 slices.
2. Divide the slices of fig between 2 unbuttered slices of bread. Place a very thin slice of ham [I went with 2 slices on each sandwich] over each and cover with the buttered bread.
3. Gently press down on each sandwich. Cut in half and serve.

Repost from Paris: Greek Sandwich

a favorite sandwich from our 2010 trip to Paris....

GREEK SANDWICH!!

Oh man, this is good!

Michelle took me to her favorite greek sandwich place in the Mouffetard (Rue de Contrescarpe is just nearby).

It’s a sandwich that includes fries….on it! Did the purveyors of such a treat say to themselves “what kind of sandwich would Tashi like best?” and then add the fries to make it my favorite thing ever?!

Chicken marinated in secret spices, though I definitely tasted oregano in there. And the white sauce they put on there may have had yogurt. Oh, the pita bread was fresh and the tomatoes, too.

I do believe this kicked the L’As du Falaffel’s sandwich down to number two, but either would be delightful.

You can re-create one in your own home by using this lovely recipe.

The original post can be found on my Paris travel blog here.

Enjoy!

It's Not Burger King...Best Chicken Sandwich Ever

I love the Burger King Classic Chicken Sandwich.

Let me rephrase that. I love the memory of eating the Burger King Classic Chicken Sandwich. That first bite, the warm breading, the mixture of grease and mayonnaise. I rarely allow myself to buy one anymore, but the memory lingers on.

Yesterday, while I was doing birthday returns, there appeared on the horizon the mighty Burger King. I was almost weak enough to give in and get in that drive-thru lane and get me one of those sandwiches.

Then it dawned on me, wait a minute, I can make my own version, my way, in no time at all. Which is exactly what I did.

I knew I could make a good gluten-free breaded chicken, mayonnaise is always in my fridge but I had to think about the elements (other than actually deep frying) that make that sandwich taste so good. Then it hit me: lettuce. I know it seems simple, but I never put lettuce in a sandwich, unless it's a BLT.

The marinade that I made is a one that I make regularly. I replaced the milk with almond milk and added some honey, barbecue sauce, egg and hot-sweet mustard. The bread I used is a great gluten-free variety toasted and spread with mayonnaise.

Well, let me tell you, it worked! What a great treat, easy, not too bad for you, and delicious.

Gluten Free and Dairy Free Breaded Chicken Sandwich (or the Faux Burger King Classic Chicken Sandwich)

serves 4

Ingredients:

• 4 Chicken Breasts, boneless/skinless, cut thin
•  1 egg
• 3 ounces Almond Milk (or any kind of milk you have on hand)
• 1/4 cup Barbecue Sauce
• 2 tsps Mustard (I used sweet-hot, but you can use any variety)
• 1 Tbsp Honey
• 1/2 cup gluten-free Bread Crumbs (I use this brand.)
• 2 slices Udi's Gluten Free Bread

Method:

• Preheat the oven to 425 degrees.
• Mix all the wet ingredients in a bowl large enough to accommodate all the chicken, too.
• Add the chicken. Let it soak for at least ten minutes. If you've thought ahead and got to this point the night before, go ahead and soak the chicken overnight.
• Turn the heat to high on a large skillet.
• Put the bread crumbs on a shallow plate.
• Place the chicken in  the breadcrumbs and turn it over to coat both sides.Repeat until all chicken breasts are coated.
• Add oil to the hot pan.
• Place each piece of chicken in the pan, making sure there is some space between each piece.
• Cook on the first side for 5 minutes.
• Turn over the chicken and cook for 2 more minutes.
• Put the pan in the oven to finish cooking for about 10 minutes.
• While the meat is cooking, shred the lettuce and toast your bread.
• Remove from the oven and make your sandwich.

Enjoy!