Samurai sandwich. August 10, 2011Posted by ourfriendben in recipes, wit and wisdom.
Tags: blog humor, samurai sandwich, sandwich recipe, Shogun
Silence Dogood here. Last night, I had a dream about a bunch of Samurai, in full circa-1600 attire, making sandwiches at an open-air, bamboo-roofed stand on the beach. I guess that’s what happens when you watch too many episodes of “Shogun.” The Samurai Sandwich was born:
Slice a firm ripe red and a firm ripe orange or yellow tomato; allow slices to drain on a plate until ready to use.
Split a crusty baguette in half lengthwise. Spread pesto on the bottom half. Place Romaine lettuce leaves over the pesto, overlapping each leaf. On the Romaine leaves, overlap alternating slices of Provolone and Swiss or Mozzarella cheese. Pat the drained tomato slices dry with a paper towel and place them, alternating red and orange/yellow and overlapping, on the cheese. Sprinkle salt (we like RealSalt) and fresh-ground black pepper over the tomatoes to taste. Next, alternate thin slices of fresh Mozzarella and whole large basil leaves, again overlapping, over the tomatoes. Top these with very thinly sliced and separated red (aka Spanish) onion rings and/or chopped scallions (green onions). Finally, add a layer of frisee (aka curly endive, sometimes called chicory).
Mix one part prepared wasabi mustard with two parts mayonnaise; taste and add another part mayo if desired. Spread the mix on the top half of the baguette. Place the top of the baguette over the sandwich and press down gently but firmly.
Carefully cut the assembled sandwich into four Samurai-sized pieces, or eight more manageable segments for those who prefer a bit more control over their sandwich contents. You may use a sword to do this, like the Samurai in my dreams, but even if you use a knife, please bear in mind the Samurai injunction to “think only of cutting the enemy”—in this case the sandwich—and make your cuts with care and precision. The point of the exercise is a yummy meal, not an impromptu trip to the emergency room. Shouting “Bansai!” as you make each cut is optional.
Serve on a plate with an artful arrangement of sliced cucumbers, carrots, and radishes and trimmed snap peas, with a small pool of the wasabi-mayo mix for dipping. Watermelon, cantaloupe, or grapefruit wedges would also make a refreshing accompaniment. Plus, of course, plenty of napkins!
A full-length baguette with all the trimmings serves two hungry Samurai or four lighter eaters. Wakarimaska?
‘Til next time,