'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

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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.

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Editorial Reviews

Publishers Weekly

When Colicchio, restaurateur and head judge of the TV show Top Chef, turned his attention to sandwiches, chances were slim that the result would look much like the pathetic specimens found in most brown bags. Instead, at 'wichcraft, the sandwich shop he created with Ortuzar, they built on a common realization of home cooks and chefs: the best sandwiches are made with food that was, or could be, part of a good meal-not just disparate elements that probably spent too long in plastic packaging. Hence, a breakfast sandwich of skirt steak with fried eggs and oyster mushrooms; a hearty meatloaf sandwich with cheddar, bacon and tomato relish; and recipes for condiments like balsamic onion marmalade. Classic sandwiches like roast beef or peanut butter and jelly are transformed by the use of freshly roasted meat and homemade jelly, but the book also features some of 'wichcraft's more unusual creations, such as the ravioli-inspired roasted pumpkin with mozzarella and hazelnut brown butter sandwich, as well as unexpectedly luscious dessert sandwiches. Those looking for the easiest, cheapest fare will not find much of it here, but anyone willing to put in the time and effort to find the best ingredients and prepare them well will be rewarded. Color photos not seen by PW. (Mar.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Chef of several New York City restaurants, Colicchio opened his first sandwich shop with Ortuzar in 2003, and now there are a dozen 'wichcrafts throughout Manhattan and beyond. His colorful new book features recipes for all sorts of appetizing sandwiches, from breakfast offerings to desserts.


—Judith Sutton

Product Details

ISBN-13:
9780609610510
Publisher:
Potter/Ten Speed/Harmony
Publication date:
03/31/2009
Pages:
208
Sales rank:
633,370
Product dimensions:
9.26(w) x 7.78(h) x 0.77(d)

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excerpt

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.

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