Tuesday, March 25, 2008

Get Me a Sangwich - Part II

Yesterday Pinch took delivery of three glorious loaves of bread from Zingerman's in Michigan. Thank you, Tami! In between mouthfuls, I remembered a few things:

1. I need to add the two remaining sandwiches to the Get Me a Sangwich or Somethin' post;
2. Chicago needs better bread bakers;
3. I need to add March to the list of months I could do without (right now only January and February are on the list). March is glorious when you live in the mountains (warmer days, spring skiing) and tedious when you live in Chicago where it snows but not quite enough to play in.


Here are the remaining sangwiches we love at Pinch, Chicken with Pomeray-Rum sauce and Frisee and Italian Beef with Pepperoncini and Giardinera.

Smoked Chicken Sandwich with Pomeray-Rum sauce and Frisee
Print recipe only here

I picked this up from a chef at CafĂ© Nola. It’s a tasty and original sandwich even if you don’t bother with the smoking part.

* Hickory wood chips
* Skinless, boneless chicken breasts
* Good crusty baguette or ciabatta
* Apple cider vinegar
* Meyers Rum
* Brown sugar
* Pomeray mustard – or a comparable course, high-quality mustard

Soak wood chips for 15 minutes.

Preheat grill.

Drain the wood chips and wrap in heavy-duty aluminum foil. Seal the package by folding over the edges and pierce the top side of the foil pack. Place the pack between coals and grill rack.

Rub chicken with a thin film of olive oil and a bit of kosher salt and pepper.

Wait 10-15 minutes until smoky, then grill chicken. If you have room on your grill you can grill the chicken over the front coals, with the foil pack at the backside of the grill. If not, no worries. The chicken will be fine cooking atop the wood chips.

In a saucepan, combine:

* ½ cup Apple cider vinegar
* ¼ cup Meyer’s rum
* 2 T Brown sugar
* ¼ cup Pomeray mustard

Simmer a few minutes.

Remove chicken from grill and allow to rest for 10 minutes or so before slicing.

Toss sliced chicken in sauce.

Serve on baguette with frisee, arugula or any spicy greens.

Italian Beef Sandwich with Giardinera
Print recipe only here

* Slow cooker or Dutch oven (I use a 3 qt. Le Creuset Dutch oven)
* 3 # beef roast. I use a lean tri tip roast from Trader Joe's.
* 1 jar (12-16oz) giardinra peppers, mild or hot
* 1 jar (12-16 oz) pepperoncini
* 10 oz beef broth (I use a good beef base plus water)
* Good crusty bread - baguette or ciabatta

Preheat oven to 175-200°

Drain the giardinera and pepperoncini and add to Dutch oven or slow cooker.

Add the beef broth (or beef base plus water) and the the roast and stir to coat the beef.

Slow Cooker: Cover and cook on the low setting for 18 hours

Dutch oven: Cover and place in oven for 6-8 hours

Use two forks to shred the beef, or remove from cooker/Dutch oven and slice.

Serve with crusty bread and the jus, pepperoncini and giardinera.

You can also toast the bread first, melt some provolone on top and top with sliced/shredded beef.

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