Spectacular sandwich recipes
Flour’s smoked Turkey With sharp cheddar and Cranberry chutney
Makes four sandwiches
8 slices good quality white or wheat bread
Cranberry chutney (recipe follows)
4 cups loosely packed mesclun or other mild lettuce
8 ounces sharp cheddar, sliced thin
1 pound smoked turkey, sliced thin
Lay bread out on counter and spread chutney evenly on all slices. Divide greens (about 1 cup per sandwich) on 4 slices of bread. Top greens with cheddar slices. Divide sliced turkey evenly on top of cheddar. Top with slice of bread.
2 1/4 cup fresh or frozen whole cranberries
1 tablespoon balsamic vinegar
3 tablespoons brown sugar
1 orange, peeled, seeded, and roughly chopped (about 1/2 cup)
1 tablespoon fresh ginger, chopped
1/4 teaspoon kosher salt
1/8 teaspoon pepper
Place fresh or frozen cranberries in a small saucepan and cook over low heat until they begin to get very soft and start to lose their shape, 1 to 2 minutes. Add the rest of the ingredients and stir well. Continue to cook over low heat until a thick, spreadable consistency is achieved, about 8 to 10 minutes more. Transfer to a heat-proof container and allow to cool.
Flour’s Curried Tuna with Apple, Carrot, and Golden Raisins
Makes two sandwiches
2 5-ounce cans albacore tuna packed in water, drained
6 tablespoons Hellmann’s mayonnaise
1 small Granny Smith apple, peeled and finely diced
(about 1 cup)
3 tablespoons golden raisins, soaked in hot water for a minute, then drained
2 tablespoons red onion, minced
1 tablespoon mild curry powder
1 tablespoon plus 1 teaspoon lime juice (about 2 limes)
1/2 teaspoon kosher salt
1/8 teaspoon ground pepper
4 slices good quality white or wheat bread
2 cups loosely packed mesclun or other mild lettuce
1 medium carrot, shredded (about 1/2 cup)
1 tomato, sliced thin
1/4 cup alfalfa sprouts, loosely packed
In a medium bowl, mix tuna, mayonnaise, diced apple, raisins, onion, curry powder, lime juice, salt, and pepper with a spoon until completely combined. The mixture will be a little soupy and a bit gloppy. (The tuna mixture can be made in advance and stored in an airtight container for up to 2 days.)
Lightly toast bread. Divide greens onto 2 slices of bread. Scoop tuna onto greens, dividing evenly. Top with shredded carrot, tomato slices, and alfalfa sprouts. Top with slice of bread. Press down slightly to make the sandwich stick together. Cut in half and serve.
A BLT to remember
“I feel like this is an emperor with no clothes,” Chang says of the most requested (and simplest) sandwich at all three of her Flour Bakery + Cafe locations. “Maybe it is just being really careful about what the B and the L and the T are.” Here’s what makes Flour’s BLTs so good – and how you can make one, too.
“Make sure the bread is fresh,” Chang says, and toast it lightly “so it warms up inside and gets just a little bit of crisp.” She uses “focaccia, basically a pizza dough we shape into a bread loaf.”
Use “a thin coating, just enough to cover both slices,” Chang says. “I have always used Hellmann’s, starting from my first cooking job. I was a line cook at Biba with Lydia Shire. She was the one who told me. I was surprised: ‘Wow, we don’t make our own mayonnaise?’ And she said that nothing beats Hellmann’s. I took her word for it.”
“You can’t just go to the store and buy Oscar Mayer. But you can make a great BLT with supermarket bacon.” Flour’s uses four slices of applewood-smoked, thick-cut bacon.
Baby arugula “has a little bit of a peppery bite, and it’s easy to eat because it’s tender.”
“During the summer, we use sliced vine-ripe tomatoes,” Chang says. In the winter, “we take plum tomatoes and we lightly salt and pepper them, drizzle them with olive oil, and slow roast in the oven. It concentrates the flavor.”
Flour Bakery + Cafe
1595 Washington Street, Boston, 617-267-4300
12 Farnsworth Street, Boston, 617-338-4333
190 Massachusetts Avenue, Cambridge, 617-225-2525
Joanne Chang is the author of Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, which contains the recipes for her famous sticky buns and other sweets. She is at work on a second book of recipes that will focus on sandwiches and savories.