CONTEST!
Press release photo
Mango and slices of smoked turkey are swaddled in
flatbread or soft lavosh for an unusual taste treat.
THE SEARCH FOR THE
SUPREME
SANDWICH
Your favorite creation
By Kekoa Catherine Enomoto
could be a winner
in our contest
Star-BulletinFRESH is foremost with isle culinarians talking about the attributes of a great sandwich. Rey Baysa, sous chef at Kakaako Kitchen, says, "If you make everything pretty much from scratch instead of buying it from the can, then you know what is going in the sandwich from the beginning."
A personal cook and a fast-food purveyor agree that fresh is first.
Fortuna K.A. Cooley of The Kitchen Goddess, a custom in-home cooking service, starts with the ripest tomatoes and the crispest lettuce. Then she adds roast turkey, grainy mustard and homemade cranberry relish on freshly baked La Brea Bakery rosemary-olive bread for a great sandwich.
Tenny Watson of Blimpie Airport says part of the elan of great sandwiches is making them fresh before the customers' eyes, including slicing meats to order.
Press release photo
Slices of marbled rye bread surround slaw
and turkey for a tangy combination.
So, what's your fresh take on the sandwich? Enter the second Honolulu Star-Bulletin Sandwich Isles Sandwich Sweepstakes and win a top prize of $250.In the inaugural contest about five years ago, the three winners came up with lemon-laced ahi and Maui onions in pita, succulent patties of tofu with fresh fish cake on a crusty French roll, and sardines and zesty mustard on homemade rye bread.
Now, sandwiches have entered a brave new world, morphed from ham and cheese to Black Forest ham and provolone, with roasted red peppers and chopped Italian salad on ciabatta (an Italian bread).
The New York Times reports that cutting-edge sandwich combinations are imaginatively constructed by people who understand the principles of layering and balance. They know that flavors and textures must complement each other, or work in counterpoint; that fillings shouldn't compete with breads; and that bigger isn't always better. The sandwich is a coherent unit that doesn't disintegrate during eating.
Press release photo
Avocado and red onions meld with mozzarella
cheese for a meatless delight, right.
To keep pace with its cappuccinos and lattes, Starbucks New York now serves roasted vegetables and goat cheese on pane rustico; and turkey and provolone on a "neo-Tuscan" roll. At the Big Apple's Mangia, which dispenses up to 1,500 sandwiches daily, onion jam is haute sandwichery. A pecan-crusted chicken cutlet triple decker calls for the jam, made of red onions drizzled with balsamic vinegar and long-sauteed in olive oil.Back in Hawaii, bakers start at 10 p.m. the prior evening to prepare Kakaako Kitchen's herb, whole-wheat and taro sandwich breads, which emerge from the oven at 6 a.m. Also, a made-from-scratch herb dressing of fresh basil, cilantro and sour cream flavors its popular "KK" club sandwich, featuring bay shrimp salad, turkey and bacon.
Press release photo
Sardines and tomatoes create a hearty sandwich.
For Blimpie's Watson, "attractive sloppy" is an operative term. "A nice big sandwich makes people so, so happy," he says.Enter your own original creation in the Sandwich Isles Sandwich Sweepstakes. Prizes are $250, $150 and $100, each with a loaf of bread. Just write down your recipe, attach an entry form, then fax, e-mail or mail them on in. Each recipe must include bread in some form; tortillas or wraps are acceptable. Sorry, professional cooks and chefs are ineligible. Winners will be announced in the Sept. 9 Star-Bulletin.
Meanwhile, try three recipes for sandwiches incorporating fresh mangoes, bell peppers, eggplant, zucchini and tomatoes.
CONTEST!
Entries must be original and include bread or wraps in some form. Your recipe must include specific ingredients, exact quantities and clear instructions.
Ten finalists will be asked to prepare their recipes for judging. Criteria are taste, creativity, visual appeal and ease of preparation.
Winners will be annouced Sept. 9. Professional chefs and cooks are ineligible.
Deadline: Aug. 26, 1998.
Send your recipe with name and daytime telephone number to Honolulu Star-Bulletin Sandwich Sweepstakes, P.O. Box 3080, Honolulu, Hawaii 96802, or fax to 523-8509 or email to features@starbulletin.com. For information, call 525-8664.
Smoked turkey
& mango wrapsFrom"Good Housekeeping Best Recipes 1998" 1 large limeGrate 1/4 teaspoon peel and squeeze 1 tablespoon juice from lime. In small bowl, mix lime peel, lime juice, mayonnaise, chutney, curry and paprika.
1/4 cup light mayonnaise
3 tablespoons mango chutney, chopped
1/2 teaspoon curry powder
1/8 teaspoon paprika
1 soft lavosh (half 14-ounce package soft flatbread)
1 medium cucumber, peeled and thinly sliced
8 ounces thinly sliced smoked turkey breast
1 medium mango, peeled and finely chopped
6 large green-leaf lettuce leavesUnfold soft lavosh; spread with mayonnaise mixture. Top with cucumber slices, smoked turkey, chopped mango and lettuce. Roll lavosh jellyroll fashion.
Wrap in plastic wrap and refrigerate 2-4 hours to allow bread to soften and flavor to develop.
To serve, trim ends, then cut lavosh roll into 4 pieces. Makes 4 servings.
Note: If lavosh seems dry before filling, place between dampened paper towels 10 to 15 minutes to soften.
Approximate nutritional analysis per serving: 280 calories, 2 g total fat, no saturated fat, 23 mg cholesterol, 860 mg sodium. *
Roasted vegetable
baguetteFrom "American Medical Association Family Health Cookbook" 3 tablespoons extra-virgin olive oilPreheat oven to 500 degrees. In a small bowl, combine oil and garlic. Rub or brush the cut sides of vegetables with oil. Place vegetables in a single layer on 1 or 2 baking sheets. Roast them, turning them once, until softened and lightly charred, 6 to 8 minutes. (If using 2 baking sheets on 2 levels of your oven, reverse pan positions halfway through baking time.)
1 large garlic clove, minced
1 red bell pepper, seeded and cut into 6 strips
1 yellow bell pepper, seeded and cut into 6 strips
1 medium zucchini (about 6 ounces), cut on a long diagonal into 6 lengthwise strips
1 small eggplant or 2 baby eggplants (about 3/4 pound total), cut into 1/2-inch slices
1 medium red onion, cut into crosswise slices slightly less than 1/2-inch thick
1 French baguette (about 3/4 pound), cut in half lengthwise
4 ounces (about 1 cup) reduced-fat spreadable garlic and herb cheese
18 fresh basil leavesRemove vegetables from oven and change oven setting to broil. Broil baguette halves, cut side up, until lightly toasted, about 30 seconds.
Spread baguette halves with cheese, then arrange vegetables on top. Cut each baguette half into 3 portions and garnish each with 3 basil leaves. Serve warm. Makes 6 servings.
From"American Medical Association Family Health Cookbook" Summer sloppy joes
2 teaspoons olive oilIn a large, preferably nonstick skillet, heat oil and cook turkey, onion, bell pepper and garlic, stirring often over medium heat, until turkey loses its pink color and vegetables are softened -- about 5 minutes. Add chili powder and stir 1 minute.
1-1/2 pounds ground turkey
2 medium onions, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1-1/2 tablespoons chili powder
1-1/2 pounds ripe tomatoes, peeled, seeded and diced (about 3 cups); or 2 cans (14 ounces each) diced tomatoes
1/2 cup bottled chili sauce
1/3 cup defatted lower-sodium chicken broth
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon liquid hot pepper sauce
1/3 cup chopped parsley
8 sandwich bunsAdd tomatoes, chili sauce, broth, vinegar and Worcester-shire.
Simmer, uncovered, over medium-low heat until mixture thickens slightly, about 20 minutes. (The recipe can be prepared to this point up to 2 days ahead and refrigerated. Reheat before proceeding.) Stir in hot pepper sauce and parsley.
Serve sloppy joes spooned onto buns. Makes 8 servings.
