As preparations for Thanksgiving begin to heat up, it’s nice to have simple, hearty sandwich supper options in your back pocket. Because protein, starch and even some vegetables are already on the rolls, all you really need to add are some pickles and chips to make a meal.
SAUSAGE AND PEPPER GRINDERS
Several companies in Maine produce really excellent fresh Italian sausages. This sandwich makes a great supper accompanied by a big tomato salad.
Serves 4
1½ pounds sweet or hot Italian sausages
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
1 green or yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
½ teaspoon dried oregano
2 tablespoons red wine vinegar
4 Portuguese or grinder rolls, sliced horizontally, warmed if you like
4 ounces shredded mozzarella cheese, optional
Cut sausages into 3-inch lengths and prick in several places with a fork. Place in a single layer in a large skillet, add about ½-inch of water, and bring to a boil. Reduce heat to medium-low and simmer, covered, for 5 minutes. Uncover, and cook over medium to medium-low heat until water cooks off and sausages brown on all sides and are cooked through, about 10 minutes.
Heat oil in another large skillet. Add onion and peppers and cook over medium heat, stirring occasionally, until they begin to brown and soften, about 8 minutes. Stir in the oregano, cook for a minute, and stir in the vinegar.
Split sausages in half lengthwise if desired and layer onto rolls with peppers, sprinkle with optional mozzarella, slice in half diagonally and serve.
PAN-FRIED HADDOCK SANDWICH WITH HOMEMADE TARTAR SAUCE
Haddock sandwiches could well be the most popular year-round lunchtime sandwich in Maine. The fresh fish is usually dredged in a breading mix (lightly, preferably), deep-fried and served on a bun with a lettuce leaf and sliced tomato – tartar sauce, chips and a dill pickle on the side. What could be better? For the home version, I’ve called for pan-frying the fish (less messy, less greasy) and making a quick, delicious homemade tartar sauce.
Serves 4
TARTAR SAUCE:
¾ cup mayonnaise
3 tablespoons drained sweet pickle relish
1 tablespoon finely chopped or grated sweet onion, such as Vidalia
2 teaspoons chopped capers
Salt and freshly ground black pepper
PAN-FRIED HADDOCK SANDWICH:
1¼ pounds haddock not more than ½-inch thick
½ cup flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
4 tablespoons vegetable oil
4 sandwich buns, split
Greenleaf lettuce leaves
Sliced tomato
In a small bowl, whisk together the mayonnaise, pickle relish, onion and capers. Season with salt and pepper to taste. Refrigerate for at least 1 hour to blend flavors. (Sauce will keep in the refrigerator for at least a week.)
Cut fish into pieces a bit larger than the buns. On a plate, combine the flour, salt, pepper and paprika. Dredge haddock in the seasoned flour, shaking off the excess.
Divide the oil between two medium-large skillets over medium-high heat. When oil is hot but not smoking, add fish to the pans and cook, turning once, until golden brown and crisp on both sides and just cooked within, 2 to 3 minutes per side.
Spread buns with tartar sauce, layer on the fish, lettuce and sliced tomato, and serve.
Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Chowderland: Hearty Soups & Stews with Sides and Salads to Match.” She lives on the Blue Hill peninsula, and can be contacted via Facebook at:
facebook.com/brookedojny
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