Eastside Road, February 21, 2010 —
I WROTE HERE ABOUT grilled tuna sandwiches three times last year, and here they come again! We had a couple of old friends visit for lunch, so Lindsey chopped up some capers and shallots, mixed them with some Lemonaise into a couple of cans of Oregon tuna we got up in Portland a while back, and spread them on slices of Como bread from Downtown. Halved prettily, corner to corner, they were then grilled in olive oil in a big black iron skillet, another heated black iron skillet (a little smaller) weighting them down on top, and messed forth, as the Elizabethans were wont to say, on a platter, along with a big bowl of green salad. I should have taken a photo, but I forgot. Next time.Cool still water
3 comments:
One revelation of mine, after I'd left home to go to college at age 19, was baking sandwiches in holders. These devices, which are constructed like a bellows, squeeze the sandwich top and bottom, holding in the juices and flavor of the ingredients. A cheese sandwich cooked this way is so much better than one simply baked "open." It can be a little greasy, but you don't get those brittle charred crusts on the outer edges.
Sounds a bit like the "Toast-Tite," a contraption my brothers and I loved when as kids we lived on the farm. Two hinged dished discs of metal, each with a long handle; you made a sandwich, buttered its outside surfaces, and clamped it between the discs; then held it in the fire. One advantage, for kids: the crusts were neatly trimmed. What we're describing here is a frontier version of the panino, of course. I'll take a look at Ebay and see if I can't get one of these things…
Yep. There it is on Ebay, but you better be quick. And at pushing thirty bucks, it's beyond me. Oh: the correct name is apparently "Toas-tite."
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