'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich

'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich

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by Tom Colicchio, Sisha Ortuzar
     
 

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Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother’s sandwich.

With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of…  See more details below

Overview

Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother’s sandwich.

With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of ’wichcraft sandwich shops is known for crafting sandwiches with high-quality fresh ingredients prepared to Colicchio’s exacting standards. And since the first ’wichcraft opened in 2003, diners can’t seem to get enough.

In ’wichcraft, Colicchio shares the shops’ secrets with step-by-step recipes for all their best-loved offerings. You’ll learn how to create new classics like Roasted Turkey with Avocado, Bacon, Onion Marmalade, and Mayonnaise, and Sicilian Tuna with Fennel, Black Olives, and Lemon; and elevate basic cold cuts through imaginative combinations like Smoked Ham with Avocado and Butter, and Salami with Marinated Cauliflower and Bitter Greens. Routine staples are refashioned into unforgettable meals, like Onion Frittata with Roasted Tomato and Cheddar, and Slow-Roasted Pork with Red Cabbage, Jalapeños, and Mustard. ’wichcraft is stuffed with sandwiches like these, and many more, that will add something special to both your lunchbox and your life.

With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats to round out your meals, this is the book to get a little ’wichcraft magic going in your own kitchen.


From the Hardcover edition.

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Product Details

ISBN-13:
9780307885722
Publisher:
Potter/TenSpeed/Harmony
Publication date:
10/27/2010
Sold by:
Random House
Format:
NOOK Book
File size:
23 MB
Note:
This product may take a few minutes to download.

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Salami with Marinated Cauliflower and Bitter Greens

Makes 4 Sandwiches

Taking our inspiration from the traditional New Orleans muffaletta—the sandwich of salty meats and tangy olive salad on a thick round roll—we often pair a fresh smoked salami similar to a sopressata with a drier saucisson sec. But you can customize your sandwich for your palate with your own favorites: prosciutto, mortadella, pancetta—any salumi will stand up nicely to the myriad flavors that burst from the marinated cauliflower salad. Don’t let the name cauliflower dissuade you—this is not the boiled bane of your childhood. Rather, it’s a textured mix of tastes in a bold marinade, with raisins and caraway seeds


For the marinated cauliflower:

1 medium head cauliflower

1/4 red onion, finely chopped

1 teaspoon finely chopped garlic

1/2 cup small golden raisins

3 tablespoons capers, drained

Pinch of red pepper flakes

2 teaspoons caraway seeds, toasted

1/2 cup flat-leaf parsley, finely chopped

4 teaspoons chopped fresh oregano, or 2 teaspoons dried Sicilian oregano

1 cup extra-virgin olive oil

1/3 cup white wine vinegar

2 teaspoons kosher salt

Freshly ground black pepper

4 soft ciabatta rolls

1/2 pound salami or saucisson sec, thinly sliced

2 cups loosely packed bitter greens, such as dandelions, beet greens, or mustard greens

4 teaspoons Dijon mustard



Remove any green leaves from the cauliflower while keeping the stem. Quarter, and using a sharp knife or the slicing attachment on a food processor, slice the cauliflower as thin as possible. (Don’t worry if some of the cauliflower crumbles into small pieces.) In a bowl, combine the cauliflower with all the marinade ingredients and mix well. Set aside to marinate for 6 hours or more. Make sure to stir the mixture from the bottom before using.

Slice the ciabatta rolls in half, with a thicker bottom half (see Note). Place the marinated cauliflower on the bottom slices and top with the salami and the bitter greens. Spread the mustard evenly on the top slices and close the sandwiches. Cut into halves and serve.

Note: Cut the bottom of the bread a bit thicker than usual, and then make the salad your bottom layer, so that the marinade soaks into the bread.


From the Hardcover edition.

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Meet the Author

TOM COLICCHIO was named Best New Chef by Food & Wine before opening the acclaimed Gramercy Tavern in 1994. He received the 2000 James Beard Award for Best Chef in New York City and for Best General Cookbook in 2001 for his first book, Think Like a Chef. His groundbreaking restaurant, Craft, was awarded three stars by the New York Times and named the James Beard Foundation’s Best New Restaurant in America in 2002. The Craft restaurant family has grown to include Craftbar, Craftsteak, and ’wichcraft sandwich shops in New York City, San Francisco, and Las Vegas. Colicchio is also the head judge of the hit Bravo reality show Top Chef and an avid lover of sandwiches. He lives in New York City.

SISHA ORTUZAR is a graduate of the Culinary Institute of America. After cooking in Chile, New Orleans, and New York City’s Gramercy Tavern, he cofounded ’wichcraft with Tom Colicchio in 2003. He lives in New York City.


From the Hardcover edition.

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'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich 4 out of 5 based on 0 ratings. 8 reviews.
Anonymous More than 1 year ago
I bought this book since my son is only happy when I say we are having sandwiches for dinner. We have been working our way through the book, and each sandwich is more delicious than the next. The recipes can be truly time-consuming, and some of the ingredients are a challenge to find, but we have been rewarded with fabulous sandwiches that I have been proud to serve.
Anonymous More than 1 year ago
Nice photos and selection of recipes and "creations" . I like the fresh and savory choices. The variety of the recipes gives you a lot of items to choose from. Most are fairly simple & delicious! Easy to find ingredients at most grocers. Lots of Veggie recipes too.
Anonymous More than 1 year ago
I love this book! It has a lot of great recipes and great pictures! I think though some of the sandwiches in the book are a little bit complicated or too much of an effort. I tried the meatloaf sandwich which was great but it was time consuming.
cruisin More than 1 year ago
I had problems with the download. Even though it completed, I got a message saying the wifi needed to be connected when I tried to read the book.Later in the day, I did the connect and opened the book for several minutes and then turned the wifi off and it still triggered a message about needing to be connected first. Yet 24 hours later, it's now working as it should with no need to connect. Very strange.
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