Shalom Life | July 01, 2014

The Nosh Pit – Gourmet Sandwich Recipes

From savory to sweet, check out these delicious kosher sandwich recipes!

By: Sarah Bauder

Published: April 28th, 2014 in Culture » Food » Recipes

The Nosh Pit - Gourmet Sandwich Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Gourmet Sandwich Recipes

As the days become sunnier and more clement, we’re more inclined to want to spend them in the out-of-doors. Be it on the deck in the backyard, a picnic in the park, or even the beach, a sandwich is always a welcome component to any meal in the fresh air. Take a look at delectable and easy kosher sandwich recipes.


Buffalo Chicken Sandwich from Joy of Kosher

Ingredients:

3/4 cup buffalo sauce

6 sandwich rolls

½ cup mayonnaise

1 head butter lettuce, torn into individual leaves

1 large red onion, sliced ¼-inch thick

2 large tomatoes on the vine, sliced ¼-inch thick

6 cooked chicken breasts, sliced

Directions:

To assemble sandwiches, spread buffalo sauce on one half of each roll and mayonnaise on the other half. Layer lettuce, onion, tomato and chicken on bottom half of each roll and cover with the top halves. Enjoy!


Cucumber, Hummus, and Lemon Tea Sandwiches Recipe from Yummly

Ingredients:

1/2 medium English cucumber (about 8 ounces)

1 teaspoon kosher salt, plus more as needed

1 1/2 medium lemons

8 slices nutty oat bread

1 cup hummus

Freshly ground black pepper

Directions:

Using a mandoline or a very sharp knife, slice the cucumber into paper-thin rounds, about 1/16 inch thick. Place the slices in a colander or sieve set over a bowl, sprinkle them with the measured salt, and toss to combine. Set aside to drain for 15 to 20 minutes. Meanwhile, using the mandoline or very sharp knife, slice the lemons into paper-thin rounds about 1/16 inch thick, removing any seeds as you go; set them aside. Using a rolling pin, flatten each slice of bread to half its original thickness. Spread 2 tablespoons of the hummus evenly on 1 side of each slice of bread and season with salt and pepper; set aside. When the cucumbers are ready, lightly blot them with paper towels to remove any excess moisture. Shingle the cucumber slices over the hummus on 4 slices of bread (about 12 slices per sandwich). Top the cucumbers with a layer of lemon slices (about 4 slices per sandwich). Close the sandwiches with the remaining slices of bread. Trim the crusts, and make 2 diagonal cuts on each sandwich to form 4 triangles. Enjoy!


Roasted Vegetables With Hummus Sandwich from Leah Cooks Kosher

Ingredients:

1 loaf of ciabatta bread

1 eggplant, sliced thin and roasted with olive oil, salt and pepper

1 large red pepper, roasted, seeded and peeled

1 large onion, sliced thin and roasted with olive oil, salt and pepper

1 cup of hummus, homemade or store bought

1 – 6 oz. package Swiss cheese

basil leaves scattered over the top

Directions:

I purchase a loaf of ciabatta and slice it through horizontally. Using my Hummus recipe, I swipe a generous amount on both sides. Oven roasting the eggplant, Walla Walla sweet onions, and red peppers makes quick work of the filling. Layering the veggies onto the bread, I top it with Swiss cheese and fresh basil leaves. I want the sandwiches of manageable size. Using the bamboo skewers with the little loop tie on the end, I insert them into the loaf before cutting the serving portions. This stabilizes the filling as I cut. Simple, beautiful and tasty, these sandwiches pair great with any number of summer salads. Enjoy!

Check out more yummy gourmet sandwich recipes on the next page!

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