Dutch Sandwiches

Toasted artisan bread spread with garlic mayonnaise then topped with grilled chicken and tomatoes makes a lovely lunch. 

Long ago, in an era we call BC (Before Children) we lived in Abu Dhabi and I worked at the InterContinental Hotel. My boss was head of marketing and I was in charge of Public Relations, which meant I entertained the journalists who came to see a performance at the hotel, or attend a restaurant opening, and I produced our in-house brochures and newsletter, among other tasks. I got along well with my boss and his wife, a Dutch couple of enormous height with an equally large sense of humor. Aside from me, all the executive staff lived in the hotel. (As I already had accommodation through my husband's company, I opted for a transportation allowance instead.)

One day they invited me to their hotel apartment for sandwiches. Much to my surprise, they brought out bread with ham and cheese on top. Apparently, in the Netherlands, all sandwiches were open-faced. And there I was thinking that a sandwich was a sandwich all over the world. From them, I also learned that the Dutch kiss three times upon meeting. Left cheek, right cheek, left cheek or the other way around. It doesn’t matter as long as it’s three times. Both lessons have stood me in good stead in the years since.

Here, then, I offer you, my Dutch sandwiches:

Ingredients
1 very small clove of garlic, minced finely
1 teaspoon of lemon juice
2 tablespoons of mayonnaise
1 grilled chicken breast (Those of you who read Caesar Salad with Grilled Chicken might have been wondering what happened to the third breast. Here it is.)
1 tomato
6 slices of artisan wholegrain bread

Method
Add the lemon juice to the minced garlic in a small bowl. The lemon juice will reduce the sharpness and pungency of the fresh garlic so leave it to steep for at least five minutes before adding the mayonnaise and mixing thoroughly.

Meanwhile toast your wholegrain bread slices, slice your chicken breast and your tomato.








Add a nice spread of the garlic mayo to each golden slice. Top with chicken and then tomato. Finish it off with a good grind of fresh black pepper and a sprinkle of sea salt, if desired.

1. Garlic mayo 2. Grilled chicken 3. Tomato slices

Best served with a glass of crisp white wine and eaten while watching England trounce poor Romania in the Rugby World Cup. I wonder how many times the Romanians kiss upon meeting. They could sure use some love right now.



Enjoy!

Caesar Salad with Grilled Chicken

This Easy Caesar salad with grilled chicken recipe - with creamy homemade dressing - is a full meal, or divide it up as starters.

For years when I asked elder daughter what she wanted for dinner, this was her most frequent request.   After she went off to university, her little sister continued the tradition.  We even have bowls, big lovely salad bowls - one is large enough when making for side salad for everyone - which replace plates when we are having Caesar salad as a main course.  We have four such bowls.  It makes me sad tonight to be filling only two.

Ingredients for dressing

2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch.)

¾ cup olive oil

¼ cup cold water (Cold helps the dressing emulsify.)

1 small (45g) can of anchovies in olive oil

¼ teaspoon sea salt or to taste (Some anchovies are saltier than others so you can wait to add the salt until after the dressing is emulsified so you can taste it.)

¼ teaspoon powdered English mustard (Colemans)

¼ teaspoon freshly ground black pepper

3 large cloves of garlic, peeled

Method

Puree all together in a blender or with a hand blender until emulsified.  This will keep for a couple of weeks stored in the refrigerator in a closed jar.

Ingredients for chicken

One chicken breast per person

Sea salt

Black pepper

Vinegar

Olive oil

Method

Sprinkle the chicken breasts with your vinegar.

This can be a flavored vinegar, red wine, white wine, balsamic, cider, etc.  Your favorite vinegar. I keep several in my cupboards, but my go-to bottle for most marinating is plain white vinegar. I poke a hole in the lid with a sharp knife and then sprinkling is very easy. You don’t need much and, without other flavors and spices, the flavor of the charred chicken comes through.  I also always buy the same brand, same size bottle so I can reused the lid on each new bottle instead of flailing about with a sharp knife re-poking holes each time I run out.

Sprinkle with sea salt and freshly ground black pepper. 

Put a couple of tablespoons of olive oil in a Ziploc bag and pop the chicken in.  Zip it up and rub the oil all around. Leave bag of chicken in the refrigerator to marinate until you are ready to grill it.

When you are ready to grill, heat your griddle pan until it is screaming hot.  Imagining your grill pan is a clock and the lines on the grill run from 12 to 6 o’clock, put your chicken on point to the right at about 2 and 8 for three minutes.  Try to move the chicken with tongs. If it is still sticking, leave it on for another minute or so.

Turn the chicken over and point it to the left at about 11 and 5 for another three minutes.

Turn the chicken once more and keep it pointing left for about one minute.

Turn the last time and point it right for one more minute.   

Remove the breasts from the hot pan and allow to rest for a few minutes, lightly covered with foil.  These times are approximate, depending on the thickness of your chicken breasts. If you think yours may be thicker than average, cut the thickest part to check for doneness before serving and pop them back on the grill if you see any pink.

To serve, slice the chicken breasts on the diagonal.

Ingredients for salad

Salad greens (Romaine, Romaine hearts, Baby Cos, Rocket, Arugula – even some of your heartier spring mixes or mesclun. They need to be able to stand up to the thickness of the dressing.)

Caesar dressing

Parmesan cheese, freshly grated

Grilled chicken

Croutons (optional)

Method

Make sure your greens are clean and dry.  Drizzle them with your Caesar dressing and toss until lightly coated.  Add the Parmesan and croutons, then the chicken.  Serve, with extra freshly ground black pepper if desired. 

Eggplant Parmigiana – my homage to Lillian

A quicker version of classic eggplant Parmigiana but still including the essential ingredients: Golden eggplant, bread crumbs and rich tomato sauce topped with mozzarella and Parmesan then baked to bubbly perfection. Purists, please avert your eyes!

Many years ago we were living in Paris and the summer of 1993 brought us a beautiful baby girl and, two weeks after her arrival, my mother to help me when dear husband went back to work. (Yes, France has paid paternity leave!) She brought along her wonderful friend, Lillian, and together, they spoiled us rotten. 

Lillian’s specialties were anything Italian and, from her, I learned how to make eggplant Parmigiana, which we adored. I must confess that if Lillian were ever to read this post, she would not recognize her recipe because I have developed many shortcuts over the years of which I know she would not approve but, honestly, when I did it her way, I didn’t make eggplant Parmigiana often enough.  And my way is healthier.

Please forgive me, Lillian, but it’s really not just laziness that made me change your recipe! And I hope you know that your kindness and generosity touched our hearts even more than your wonderful meals increased our girth. We have never forgotten you.

Eggplant Parmigiana

This basic tomato sauce is the one I make for spaghetti and meatballs or really anytime I need tomato sauce as an ingredient in any other recipe. Why buy a jar when homemade is so easy? 

Ingredients
For the sauce:
2 cans (15 oz or 424g size) of whole or crushed tomatoes 

1 can (15 oz or 424g of tomato puree or sauce, unseasoned 

3 cloves of garlic 

1 large or 2 small onions 

2 tablespoons dried oregano or Italian spice mix

Sea salt 

Black pepper 

1 tablespoon of sugar

For the parmigiana:
1 lb or about 500g eggplant
4 1/2 oz or 125g breadcrumbs
4 1/2 oz or 125g Parmesan, freshly grated
4 1/2 oz or 125g mozzarella, grated

Method
Dice the onion and garlic and sauté them in a couple of good glugs of olive oil.  

Turn the fire to medium and put the lid on to let them sweat and get soft. This could take as many as 20 minutes.  Stir occasionally, letting the condensation on the lid drip back into the pan.  

When the onions and garlic are soft and translucent, add the canned tomatoes and sauce, along with about another can full of water and the two tablespoons of oregano and the tablespoon of sugar.

Lower the fire to simmer and cook the sauce down, covered, until it is thick and the whole tomatoes start to break apart. You can speed this process along by mashing them with a potato masher, right in the pot.  Add salt and pepper to taste.  Continue to simmer until you are ready to assemble your eggplant Parmigiana.

Meanwhile, slice your eggplant and heat your griddle.  

Lay the slices on the hot griddle and drizzle with a little extra virgin olive oil.  

Flip them when browned on one side and remove to a plate when both sides are brown. [If you’d like to make it the authentic (read: Lillian’s) way, you dip the sliced eggplant in egg and then breadcrumbs. Then you shallow fry the slices in olive oil until crispy. Drain on paper towels.  You have to keep adding oil to your pan because the eggplant soaks up the oil like crazy. It’s delicious but, oh, so fattening!]

One step away from Lillian’s method is to dip the slices in egg and then breadcrumbs, lightly spray them with Pam, and then toast them on a cookie sheet in a hot oven until crispy.   I did it that way for a while until I figured out a way the way to cheat even further.)

Don’t forget to give your tomato sauce the occasional stir while you are browning the eggplant.

Your sauce is ready, your eggplant slices are ready and now it’s time to assemble the dish. Start with a thin layer of tomato sauce in the bottom of your ovenproof dish. (If the sauce is too thick to spread, by all means, add a little more water.)

Next, sprinkle the sauce with breadcrumbs.

 Now add a layer of eggplant slices. 

And sprinkle again with breadcrumbs.

Now add another layer of tomato sauce.

Cover generously with Parmesan.

And sprinkle again with breadcrumbs. Then add another layer of eggplant slices. And another coating of breadcrumbs.  You get the picture. The layers go tomato/eggplant/Parmesan, but you put a thin sprinkle of breadcrumbs below and on top of the eggplant each time to mimic the breadcrumbs you would find on each side, if you had dipped the slices and fried them first. Your final layer will be tomato sauce topped with Parmesan, mozzarella and about 25g of breadcrumbs. 

I mixed mine together by hand and sprinkled them on. I find the breadcrumbs help the cheese not stick together as much, which makes sprinkling it much easier.

Bake at 350°F or 180°C for about 45-50 minutes or until golden and bubbling. We love eggplant Parmigiana and will be forever grateful to Lillian for introducing us to this delightful dish.

Enjoy!