Same-wiches?

By The Montana Standard Staff - 10/08/2008

Los Angeles Times photos Braised pork belly with pickled daikon and carrots

EDAMAME SANDWICH

Edamame Hummus

10 cups loosely packed, cleaned and trimmed spinach leaves

2 cups shelled edamame beans

2 cups shelled garbanzo beans

3 tablespoons chopped garlic

Juice of 1/2 lemon

2 tablespoons tahini paste

1 tablespoon ground ginger

3 teaspoons kosher salt

1 cup olive oil

Blanch the spinach in a large pot of boiling water to bring out the vibrant color and wilt just slightly, about 1 minute. Drain and shock the spinach in a bowl of ice water. Drain the spinach again, pressing out all excess water. You should have one-half cup.

Place the edamame and garbanzo beans in the bowl of a food processor, along with the spinach, garlic, lemon juice, tahini paste, ground ginger and salt. Pulse until the contents are the consistency of a coarse paste. With the processor running, drizzle in the olive oil until the mixture is smooth. Place the hummus in a nonreactive bowl, cover tightly and refrigerate until needed. This recipe makes 4 cups hummus, more than needed for the sandwiches, and can be used as a spread on crackers or bread. It will keep for 4 days refrigerated.

White Miso Dressing

3 tablespoons plus 1/2 teaspoon white miso

3 tablespoons agave nectar

1 tablespoon plus 1 teaspoon brown sugar

1/4 cup plus 1 1/2 teaspoons rice wine vinegar

1/4 cup vegetable oil

2 1/2 tablespoons sesame oil

In a small bowl, whisk together the miso, agave nectar, brown sugar and vinegar. Slowly whisk in the vegetable and sesame oils until emulsified. This makes 1 scant cup dressing that will keep for 3 days refrigerated.

Sandwich Assembly

4 ciabatta rolls, halved

1 1/3 cups hummus

1 cup peeled and grated carrots

1 large cucumber

8 slices ripe plum tomato (from one large or two medium)

6 cups mixed baby field greens (about 4 ounces)

1/4 cup white miso dressing

40 wasabi peas, crushed

1. Spread a heaping 2 tablespoons hummus over each roll half (top and bottom). Top each bottom half with 1/4 cup grated carrot.

2. Trim the ends off the cucumber and halve it crosswise. Slice each half lengthwise into 1/4 inch thick slices. Place 2 slices on top of each mound of carrots, then top each with 2 slices of tomato.

3. In a large bowl, toss the field greens with the dressing and crushed wasabi peas. Divide the salad among the 4 sandwiches and carefully mound in place.

4. Top each sandwich with the remaining ciabatta and press down firmly (if necessary, wrap each sandwich with parchment or butcher paper so that the contents don't fall out). Halve the sandwiches and serve immediately.

Total time: 35 minutes

Servings: 4

Each serving: 725 calories; 21 grams protein; 88 grams carbohydrates; 12 grams fiber; 33 grams fat; 5 grams saturated fat; 0 cholesterol; 987 milligrams sodium.

PAN-FRIED COD WITH RADICCHIO SLAW ON PUMPERNICKEL

Radicchio Slaw

1 head radicchio, cored and

quartered lengthwise

1/2 head red cabbage, cored and halved lengthwise

1/2 cup capers

1/2 cup chopped Moroccan olives

1 tablespoon minced thyme

11/4 teaspoons minced rosemary

2 tablespoons sherry vinegar

3 tablespoons olive oil

Salt

Freshly ground black pepper

Sugar

Finely shred the radicchio and cabbage crosswise and toss in a large bowl.

Fold in the capers, olives, thyme and rosemary. Stir in the vinegar and oil.

Season with 1/2 teaspoon of salt, several grinds of pepper and a teaspoon of sugar, or to taste. Cover and refrigerate at least 30 minutes before using to allow the

flavors to develop. This recipe makes about 10 cups slaw, more than needed for the final recipe, and will keep for up to three days in the refrigerator.

Sandwich Assembly

11/2 pounds Atlantic cod fillets, skin and pin bones removed

1/3 cup flour

1/2 teaspoon salt

Freshly ground black pepper

Canola or vegetable oil for frying

8 thick slices pumpernickel bread, toasted

1/4 cup Dijon mustard, divided

1/2 cup creamy horseradish, divided

2 cups radicchio slaw, divided

1. Cut the fillets crosswise into 1 1/2 to 2 inch cubes. In a shallow baking dish, combine the flour, salt and several grinds of black pepper. Lightly dredge the fish in the seasoned flour and set aside; you will not use all of the seasoned flour.

2. In a large skillet, add enough oil so that it's about 1 inch deep. Heat the oil until a thermometer inserted reads 350 degrees. Pan fry the cod until the exterior is a light golden-brown and the inside is firm and white, about 2 minutes per side. Do not crowd the pan; you may need to fry the fish in two batches. Drain the pieces on a paper towel-lined plate and set aside in a warm place.

3. Spread 1 tablespoon of mustard on each of 4 pieces of toast, and 2 tablespoons creamy horseradish on the remaining pieces. Divide the cod among the pieces of toast with the horseradish, then top each portion with one-half cup of the slaw. Top each sandwich with the mustard toast, slice in half and serve immediately.

Total time: 30 minutes

Servings: 4

Each serving: 476 calories; 35 grams protein; 43 grams carbohydrates; 6 grams fiber; 18 grams fat; 2 grams saturated fat; 70 milligrams cholesterol; 1,377 milligrams sodium.

PORK BELLY BANH MI

10 cloves garlic, peeled

11/2 inch piece of ginger, peeled and thinly sliced

11/2 cups sake

1 cup packed brown sugar

1 cup soy sauce

3 pounds skinless pork belly,

preferably Kurobuta

Heat the oven to 275 degrees. Mix together the garlic, ginger, sake, brown sugar and soy sauce in a large,

nonreactive, oven-proof pot or

casserole. Add the pork and just enough water to cover the pork completely. Cover the pot with 2 layers of foil (and the casserole lid, if using) and cook for 2 to 3 hours, until the pork is fork-tender.

Remove the pork from the braising liquid and place in a nonreactive dish. Cover with plastic wrap and refrigerate overnight.

Cut the pork belly into lardons

(1 inch by 1/2 inch by 1/2 inch). Place them in a large, heavy-bottom saute pan and cook over medium-high heat, stirring frequently until their edges slightly crisp and the fat is mostly rendered, about 10 minutes. Strain and discard the fat. Set aside the meat; you will have about 4 cups, more than is needed for the sandwiches in the final recipe. If not using immediately, cover and refrigerate; reheat before using. The meat will keep for 5 days refrigerated.

Chipotle Aioli

1 tablespoon chipotle puree (blended from canned chipotle peppers in adobo sauce)

1 cup mayonnaise

Salt

Pepper

Combine the chipotle puree and mayonnaise in a small bowl. Adjust the seasoning to taste with salt and pepper, cover with plastic wrap and refrigerate until needed. (This makes about 1 cup aioli, more than enough for the sandwiches.)

Pickled Daikon and Carrots

1 1/2 cups julienned daikon, from a trimmed and peeled root about 8 inches long

1 cup julienned carrots, from about 2 large peeled and trimmed carrots

2 tablespoons salt, divided

1 cup rice vinegar

1/3 cup sugar, plus more to taste, if desired

1. Place the julienned daikon and carrots in separate, nonreactive bowls. Sprinkle 1 tablespoon of salt over each and gently mix into the vegetables. Allow each to sit for 30 minutes.

2. Rinse the daikon and carrots separately under cold running water until the water runs clear. Shake vigorously to remove the excess water.

3. Combine the daikon and carrots in a medium nonreactive bowl and stir in the rice vinegar and sugar. Taste and adjust the sweetness with additional sugar as desired. Cover and refrigerate until needed; drain the pickled vegetables before using. This makes about 2 cups pickled daikon and carrots.

Sandwich Assembly

4 ciabatta rolls, halved

1/2 cup chipotle aioli

1 1/3 cups braised pork belly

1 1/3 cups pickled carrot and daikon

1/2 cup julienned cucumber

4 teaspoons chopped cilantro

1 jalapeno sliced, more to taste

1. Spread each ciabatta half with 1 tablespoon of the aioli. Divide the pork belly among the 4 bottom ciabatta halves (1/3 cup per sandwich), then top with the pickled vegetables.Sprinkle evenly with the cucumber, and repeat with the cilantro. Place 2 to 3 jalapeno slices on each half, or more to taste. Cover each sandwich with the remaining ciabatta bread.

2. Grill the sandwiches using a panini press or on a grill over medium heat and weighted with something heavy (like a cast-iron skillet). Cut each sandwich in half and serve immediately.

Total time: 1 1/2 hours, plus braising and chilling time for the pork.

Servings: 4

Each serving: 787 calories; 18 grams protein; 64 grams carbohydrates; 3 grams fiber; 51 grams fat; 20 grams saturated fat; 78 milligrams cholesterol; 1,610 milligrams sodium.