Kick it up a notch with "Emeril's Kicked-Up Sandwiches" by Emeril Lagasse with photographs by Steven Freeman.
The king of "bam" is back to take sandwiches from humdrum to exciting in his latest cookbook. Using fresh ingredients and homemade bread gives these sandwiches a boost of flavor.
The book is divided into several chapters: Kicked-Up Classics, Lunchbox, On a Roll, Subs and Cousins, Pressed and Grilled, Open-Face, All Wrapped Up, Breakfast and Brunch, Sweet Sandwiches, Knead Bread and Dress It Up.
Kicked-Up Classics contains standards that have gotten a facelift, like the Reuben, Emeril's Monte Cristo and Eggplant Muffuletta.
Lunchbox sandwiches are ones that can be taken to school or work like Egg Salad Supreme, White Bean Hummus with Roasted Veggies on Lavash and Curried Chicken Salad on Pumpernickel.
On a Roll are sandwiches that are (exactly) served on a roll like BBQ Pork Ribs, Chinese Style, Seared Salmon with Gingered Radish Pickle and Soy Mayo on a Roll and Tunisian Lamb Burger.
Subs and Cousins focuses on subs and grinders like Fried Oyster Po'Boy with Jalapeno Mayonnaise and Avocado, Columbia Street Grinder and Philly Cheesesteak, My Way.
Pressed and Grilled are panini-type sandwiches like The Cuban, Grilled Peanut Butter, Banana and Honey sandwiches and Artichoke, Salami and Fontina Panini.
Open-Face sandwiches use only one piece of bread, like Crab Louie Sandwich, New Orleans Shrimp Melt and Sandwich Caprese.
All Wrapped Up is wraps like Beef Shawarma with Tzatziki Sauce, Chopped Salad Wrap with Pan-Roasted Chicken, Roquefort and Bacon and Barbacoa Tacos.
Breakfast and Brunch sandwiches are dishes like Chicken and Biscuits with Redeye Gravy, Mascarpone and Marmalade-Stuffed French Toast and Breakfast Burger.
Desserts even get the sandwich treatment with Angel Cake Sandwiches with Fresh Berries and Creme Chantilly, Cafe au Lait Macarons with White Chocolate Ganache and Chocolate Wafers with Peanut Butter Fudge.
Knead Bread has a variety of homemade breads to try (if you are so inclined) like Potato Rolls, Two-Day Multigrain and English Muffins.
I made the Turkey Waldorf Sandwich for lunch one day. Though you are supposed to use home roasted turkey, I did not and instead just used turkey from the deli.The main component of this sandwich is the Waldorf dressing, made with yogurt, mayonaise, apple, some seasonings and you were supposed to use dried cherries, which I don't like, so I used dried cranberries. I liked the use of the apple and the cranberries to give it a different texture and flavor. The recipe also called for sprouts, which I love, but could not find locally to my disappointment. To take sandwiches from bland to bam, check out this book.
"Emeril's Kicked-Up Sandwiches" is pubilshed by William Morrow. It is $24.99.
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Contact Amy Phelps at aphelps@newsandsentinel.com
