sandwich Archives - Taste With The Eyes

Smoked Salmon Grilled Cheese

🧀 Smoked Salmon Grilled Cheese Sandwich 🧀
Inspired By Eric Ripert

The Chef is a genius at pairing seafood with minimal ingredients to create a dish where the diner is astonished that those simple components could be combined in such a way to result in something so spectacular.

Here a plain old grilled cheese sandwich is perfect in its four-star simplicity with just four items: smoked salmon, Swiss cheese, bread, and butter. After I came across this Instagram post by Eric Ripert, and being a lover of salmon in all its preparations, Smoked Salmon Grilled Cheese just had to be on my menu.

At Le Bernardin Chef Ripert is world-renowned for his exquisite, clean, seafood-centered cuisine. With this sandwich he proves that every dish does not have to be fancy to be sublime.

Smoked Salmon Grilled Cheese Recipe

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Old Bay Shrimp Cake Sliders

Old Bay takes the place of ordinary salt & pepper in these juicy, flavorful shrimp cakes. It is a classic seafood seasoning made of celery salt (salt, celery seed), spices (including red pepper, black pepper, cinnamon, nutmeg, cloves), and paprika. Originally created in Baltimore, Maryland over 75 years ago it is a classic for a good reason…it truly enhances the flavor of most shellfish, in this instance – shrimp cakes. Fans of Old Bay can read the interesting history here.

A toasty slider bun from the bakery is smeared with creamy mayonnaise then layered with a succulent shrimp cake, crunchy cucumber, tangy pickled red onion, sub-style oil & vinegar slaw, and just a sprinkle more of Old Bay.

We loved this sandwich for its petite size, the balance of textures and flavors and colors, and especially the absolutely delicious shrimp cake recipe. Thinking of using this shrimp cake in an Eggs Benedict dish soon….

Old Bay Shrimp Cake Sliders Recipe

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Tartine de Thon

Bistro Style Open-Faced Tuna Sandwich
WITH Fire Roasted Hatch Chiles

The second post in my “Bistro Collection” inspired by Bouchon and Chef Thomas Keller is a Tartine de Thon. This is simply a French bistro style open-faced tuna sandwich with a side of pommes frites… But it is très magnifique and muy magnífico with a French-New Mexico fusion twist!

My tuna salad recipe includes Roasted Hatch Chiles from New Mexico, plus lime juice & cilantro to complement the smoky green chiles. Served on a toasted thick slice of artisan seeded boule, it is un déjeuner parfait.

Bouchon Bistro

Tartine de Thon Recipe

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The Vegan Gutbuster

The Vegan Gutbuster Sandwich
In Honor of My Alma Mater, The University of Illinois

Homemade Vegan Italian Sausage on a Toasted French Baguette
Green Bell Pepper, Onion, Mushroom, Tomato
Spicy Tomato Sauce, Vegan Mozzarella, Basil Chiffonade

Last summer my Alpha Phi sorority sisters met in Champaign, Illinois for a PHI-abulous reunion. Over 80 members who graduated between 1976 and 1982 took a trip down memory lane for the weekend, we visited some of our old haunts, and had a blast reconnecting and rekindling old friendships. We slept and ate in the sorority house, so fun ~ and our contributions for staying there helped to raise funds for the chapter. Thank you for the hospitality, ladies!

One of the fond memories from our college years was pizza. Garcia’s Pizza. And the Gutbuster was their famous 3/4-pound slice with sausage, pepperoni, mushrooms, green peppers and onions. Something we all remembered with affection…It had been many years since I even thought about the Gutbuster, but since our reunion weekend, I have been pondering a makeover of our beloved pie.

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