photograph by Matt Hulsman
Yield: 2 sandwiches.
3 tablespoons mayonnaise
1 teaspoon light brown sugar
1 teaspoon apple cider vinegar
2 slices fresh pineapple
2 to 3 tablespoons unsalted butter, divided, at room temperature
4 slices fresh sourdough bread
4 slices deli ham
8 slices thick-cut bacon, cooked until crispy
4 slices sharp Cheddar cheese
In a small bowl, whisk together mayonnaise, brown sugar, and vinegar. Set aside.
Heat a cast-iron skillet over medium-high heat for 2 minutes. Place pineapple slices in skillet and reduce heat to medium. Cook for 1 to 2 minutes or until pineapple is lightly charred. Flip pineapple and heat the other side for 1 minute. Remove from skillet.
Melt 1 tablespoon of butter in large skillet over medium heat.
While skillet is heating, spread mayonnaise mixture on all four slices of bread. Layer 2 slices of Cheddar, a slice of pineapple, 4 bacon slices, and 2 ham slices on 2 of the sourdough slices; top with remaining bread.
Place sandwiches in hot skillet. Cook for 3 to 4 minutes, until bottoms of sandwiches are golden brown. Spread remaining butter on top bread slice and flip sandwich over. Cook until golden, 2 to 3 minutes. Remove sandwiches from skillet and cut in half. Serve hot.
photograph by Matt Hulsman
Yield: 4 servings.
Mayonnaise:
½ cup Duke’s mayonnaise
1 tablespoon Texas Pete
½ teaspoon ground cumin
Quick-Pickled Onions:
1 tablespoon granulated sugar
½ cup rice vinegar
½ teaspoon pickling spice
½ teaspoon salt
1 medium red onion, sliced very thin
Fried Chicken:
Vegetable or peanut oil for frying
1 cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground cayenne pepper
2 eggs
2 tablespoons Texas Pete
4 boneless, skinless chicken thighs
4 hamburger buns
1 cucumber, sliced thin
4 leaves lettuce
For the mayonnaise: In a small bowl, whisk together all ingredients. Cover and refrigerate until ready to serve.
For the onions: Add sugar, vinegar, pickling spice, salt, and 1 cup water to a small pot and bring to a boil. Remove from heat and allow to cool completely. Add sliced onions to a glass jar and pour vinegar mixture over onions. Secure lid and refrigerate until ready to serve. Store extra pickled onions up to 2 weeks in the fridge and use in salads or on hamburgers.
For the fried chicken: Pour ½ an inch of oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high. In a shallow dish, mix together flour, salt, and cayenne pepper. In a second shallow dish, whisk together eggs and Texas Pete.
Pat chicken thighs with a paper towel and place in flour mixture; dust on both sides. Dip chicken into egg mixture and back into flour mixture; dust on both sides.
When oil has reached 350°, fry chicken thighs for 8 to 10 minutes per side or until they are a deep golden brown. Oil temperature will drop, so you may need to fry in two batches depending on size of pot. Drain cooked chicken on paper towels and let rest on a cooling rack 5 minutes before serving.
To assemble: Spread mayonnaise mixture on each bun half. Place chicken thigh on bottom bun, followed by pickled onions, cucumber slices, lettuce, and top bun.
photograph by Matt Hulsman
Yield: 4 servings.
16 strips thick-cut bacon, cooked crispy
4 hard-boiled eggs, sliced
12 slices white bread, toasted
¾ cup to 1 cup Duke’s mayonnaise
10 romaine lettuce leaves
3 avocados, sliced
Salt and pepper to taste
4 ounces blue cheese, crumbled
16 slices roasted or slow-cooked turkey breast
Arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each slice. Place a lettuce stack on top of the first bread slice, top with 2 avocado slices, and season with salt and pepper to taste. Place 2 bacon strips over the avocado and top with 2 slices of turkey.
Season turkey with salt and pepper to taste.
Repeat with the second bread slice and add sliced eggs and blue cheese. Carefully place the second stack on top of the first, turkey side up. Cover with the third bread slice, mayonnaise side down.
Use 4 long toothpicks to secure the sandwich. Using a serrated knife, cut through diagonally to make 4 wedges. Repeat entire process with the remaining ingredients to make 3 more sandwiches.
photograph by Matt Hulsman
Yield: 12 sliders.
Horseradish Sauce:
¼ cup sour cream
¼ cup mayonnaise
¼ teaspoon freshly ground black pepper
2 tablespoons prepared horseradish
Sliders:
2 tablespoons unsalted butter, softened
1 (12-count) package Hawaiian sweet rolls
12 slices provolone cheese
1 pound deli roast beef, rare to medium rare
Sweet pickles (optional)
Seasoning:
6 tablespoons unsalted butter, melted
1 teaspoon Worcestershire sauce
1 tablespoon toasted sesame seeds
¾ teaspoon dried minced garlic
½ teaspoon onion powder
½ teaspoon kosher salt
For the horseradish sauce: In a small mixing bowl, whisk all of the ingredients together. Refrigerate until ready to use.
For the sliders: Preheat oven to 350°. Butter the bottom of a 9 x 13-inch baking dish. Without separating the rolls, slice the package of rolls horizontally in half. Place the bottom half of the rolls in the baking dish. Top with 6 slices of cheese, roast beef, the remaining 6 slices of cheese, and the top halves of the rolls.
For the seasoning: In a small bowl, whisk all of the ingredients together until well combined.
Cover the rolls evenly with the seasoning mixture. Bake the sliders, uncovered, for 10 minutes or until the cheese is melted and the tops of the rolls are golden brown.
Remove the sliders from the oven and let sit for 5 minutes. With a large spatula (or two), remove the sliders from the pan and, using a large serrated knife, cut them apart.
Serve the sliders with horseradish sauce on the side and sweet pickles, if desired.
photograph by Matt Hulsman
Yield: 8 servings.
Mashed Potatoes:
4 medium Yukon gold potatoes, peeled and cut into chunks
4 tablespoons butter
4 ounces cream cheese, softened
¼ to ½ cup whole milk
1 teaspoon salt
1 teaspoon black pepper
Gravy:
¼ cup all-purpose flour
3 cups beef broth
3 tablespoons unsalted butter
1 teaspoon fresh rosemary leaves, minced
2 tablespoons red wine
Salt and pepper to taste
2 pounds rare deli roast beef, sliced thin
Toast:
8 tablespoons butter, softened
8 thick slices white bread
½ teaspoon garlic powder
¼ teaspoon onion powder
Fresh parsley for garnish (optional)
For the potatoes: In a pot, completely cover potatoes with water and bring to a boil. Add lid and cook until fork-tender, about 20 minutes. Drain potatoes and return to pot.
Add butter and cream cheese to potatoes and cover. After 5 minutes, remove lid and mash butter and cream cheese into potatoes; slowly add milk to desired consistency. Season with salt and pepper.
For the gravy: In a bowl, whisk together flour and beef broth. In a saucepan or skillet, melt 3 tablespoons butter. Add rosemary and sauté for 1 minute. Whisk in broth mixture and simmer for 5 minutes to thicken. Stir in wine and simmer for 5 minutes more. Season to taste with salt and pepper. Add sliced roast beef and keep warm on low heat.
For the toast: Spread butter on one side of each piece of bread. Sprinkle with garlic and onion powders. Toast in oven on baking sheet until golden brown.
To assemble: Place a scoop of mashed potatoes on each piece of toast. Top with slices of roast beef and gravy. Sprinkle with parsley.
photograph by Matt Hulsman
Yield: 8 servings.
½ cup Duke’s mayonnaise
Juice of 1 lemon
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 pounds lump crab meat
¼ cup finely chopped sweet red pepper
¼ cup sliced green onions
¼ cup chopped celery
4 English muffins, halved and toasted
8 slices Cheddar cheese
8 slices tomato
Fresh parsley, chopped (for garnish)
In a large bowl, combine the mayonnaise, lemon juice, salt, and cayenne pepper. Fold in the crab, red pepper, onions, and celery. Place a cheese slice on top of each English muffin half, followed by a tomato slice, followed by a generous scoop of crab salad.
Place the sandwiches on a baking sheet. Broil on the top oven rack for 7 to 8 minutes. Garnish with chopped parsley.
photograph by Matt Hulsman
Yield: 8 servings.
4 boneless, skinless chicken breasts, cooked and coarsely chopped (about 4 cups)
1 cup Duke’s mayonnaise
2 tablespoons fresh lemon juice
¼ teaspoon nutmeg
1 teaspoon salt
½ teaspoon pepper
¼ cup fresh tarragon leaves, chopped
1 cup chopped walnuts, toasted
Place cooked chicken in a large mixing bowl and set aside. In a separate bowl, mix together mayonnaise, lemon juice, nutmeg, salt, and pepper. Pour dressing over chicken and toss until dressing is incorporated. Stir in tarragon and walnuts. Refrigerate for a minimum of 1 hour before serving.
photograph by Matt Hulsman
Yield: About 3 dozen party sandwiches.
1 large carrot, peeled
1 cucumber, peeled and seeded
1 green bell pepper, seeded
1 small onion
1 envelope unflavored gelatin
½ to ¾ cup mayonnaise
Salt to taste
Sliced white or whole wheat bread, crusts removed
Grate or finely mince vegetables. Drain in a sieve over a bowl, pressing out juices. Combine gelatin with 2 to 3 tablespoons of reserved juices. Gently heat until gelatin dissolves. Cool to room temperature. Mix juices, vegetables, mayonnaise, and salt to taste. Chill until firm but spreadable. Spread on half of the bread slices; top with remaining slices. Cut each sandwich into triangles or 3 to 4 finger slices.
Jan Thompson’s recipe: Add ½ cup finely chopped celery and 1 to 2 tablespoons lemon juice, to taste.
Junior league recipe: Add 4 tomatoes, ground and seeded.
Mary Newsom’s vegetable sandwiches 2.0: Add ½ cup minced cabbage; 1 small jalapeño pepper, seeded and minced; and ⅛ to ¼ teaspoon black mustard seed. May substitute Greek yogurt for all or part of the mayonnaise.
Note: Proportions of vegetables and mayonnaise can vary somewhat. Fresh arugula tucked in the sandwich adds a nice peppery flavor.
8 slices sourdough bread
1 1lb thick cut bacon
Bunch fresh basil
Red tomatoes
Pimento cheese:
¾ lb cheddar cheese
2 red pimentos (or ¼ cup jarred pimentos)
½-¾ cup mayonnaise
1 tbsp paprika
1 tsp red pepper flakes
Salt & pepper
Dice the pimentos and toss in olive oil. Roast for 20 minutes or until tender at 425 degrees.
In a food processor combine cheese, mayo, red peppers, and spices. Pulse until combined, adding more mayo as necessary until pimento cheese is smooth.
Cook bacon and set aside. Drain off most of the drippings, leaving some in the pan.
Smear each piece of bread with cheese and layer bacon, sliced tomatoes, and basil on each sandwich. Assemble sandwiches and cook in bacon drippings for 2-3 minutes per side. Serve hot.
photograph by Matt Hulsman
Yield: 2 cups.
8 hard-boiled eggs, peeled
½ cup mayonnaise
¼ teaspoon yellow mustard
2 tablespoons rice vinegar
½ teaspoon onion powder
Salt and pepper to taste
Chop eggs and place in a mixing bowl. In a separate bowl, whisk together mayonnaise, mustard, vinegar, and onion powder. Pour dressing over chopped eggs and mix well. Add salt and pepper to taste. Refrigerate egg salad 1 hour before serving.
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