“The Big New York Sandwich Book” by Sara Reistad-Long and Jean Tang features delicious and doable sandwiches from famous chefs around the country. The book has 99 recipes and I kept thinking that if I timed these right, I could make all of them in the next few months! The sandwiches range from a simple tuna melt to a delightful Japanese curry roll (YUM). The authors have included helpful tips and tricks to make the sandwiches better. I really liked the variation – vegetarian, Asian, Latin… something for everyone. And, lastly, there is a small section by yours truly on how to kick your sandwich up a notch!
Here is a wonderful recipe from the book:
George Weld’s Eggs Rothko (Eggs in a Hole)
Adapted from “The Big New York Sandwich Book” (Running Press, 2011)
1 tablespoon plus two teaspoons unsalted butter
2 1-inch thick slices of brioche or challah
1 cup grated cheese (preferably aged cheddar, Taleggio, or Grafton)
Heat a skillet or a griddle. Place 1 tablespoon of butter in the skillet. When the butter is melted, add the bread slices. Toast briefly (about 1 minute). Turn the heat off. Preheat the broiler.
Using a cookie cutter or a drinking glass rim, cut a hole in the middle of each slice of bread. Discard the excess bread.
Turn the heat back on, and place the bread back on the skillet. Now, add a teaspoon of the butter in each hole. Add a carefully cracked egg into the hole. Cook until the bottoms of the whites are set and the bread is golden, about two minutes. Carefully flip each slice over. Cook until the egg white is completely set, about 30 seconds to a minute.
Remove from heat.
Place the bread onto a baking pan. Sprinkle ½ cups of cheese on each slice. Slide the pan under the broiler. Melt the cheese. About one minute. The white should be set and the yolk should be runny. Serve.
NOTE: Use a non-stick pan and flip fast or the egg will fall out of the hole!
Photos by the amazing Sala Kannan.