Rachael Ray's Big Orange Book (5 page)

Pat, the mother-in-law of a friend of mine at work, came to visit him one afternoon, and she stopped me in the hall to share this recipe. I added sausage to it (for my husband), but without sausage it makes an awesome vegetarian entrée as well.

SERVES 4 TO 6

Preheat the oven to 375°F. Halve the bread lengthwise and scoop out the insides.

Heat about 2 inches of water in a deep skillet over high heat and bring to a boil. Salt the water. Trim the ends off the broccoli rabe and cut into 3- to 4-inch pieces. Cook in the salted water, adding the rabes in stages as they wilt down—it's a mountain of greens! Reduce the heat and simmer for 5 minutes. Drain the broccoli rabe, rinse under cold water, and reserve.

Heat the EVOO in a large skillet over medium to medium-high heat. Add the sausage and cook, breaking it up into crumbles as it browns. Add the garlic and cook for 2 minutes, then add the rabe and heat through. Season with salt, pepper, and nutmeg to taste.

Fill the bread with the broccoli rabe and sausage and top with the Parmigiano, provolone, and mozzarella. Close up the sandwich, wrap in foil, and bake to melt the cheese, 12 to 15 minutes. Cut into thick portions and serve.

This fish sammie is a real looker, supersized and spicy. If you usually get your fish sandwiches at the drive-thru, drive to the market and get these ingredients instead; you'll never eat fish in your car again.

SERVES 4

Preheat the oven to 400ºF or the broiler to high.

Season the fillets with lime zest, salt, and pepper. Set up three dishes on the counter: one with the flour, one with the eggs, and the third with the ground saltines, smoked paprika, and seafood seasoning. Bread the seasoned fish fillets by coating them first in the flour, then in the egg, and finally in the seasoned cracker crumbs.

Once all of the fillets have been breaded, place a large skillet over medium-high heat with about 2 tablespoons of EVOO. Once the oil is hot add the breaded fillets to the pan and cook until golden brown on each side and cooked through, 3 to 4 minutes per side. Remove the cooked fillets to a paper-towel-lined plate and squeeze the juice of half a lime over them so they soak up the lime juice while they're still hot.

While the fish fillets are cooking, place the split rolls onto a baking sheet and toast them in the hot oven until golden brown.

Combine the sour cream, chipotle, and adobo sauce in a small bowl and reserve.

In a medium mixing bowl, whisk together the juice of 2 limes, the hot sauce, and the honey. Whisk in the remaining ¼ cup of EVOO and some salt and pepper. Empty the bag of slaw mix into the dressing and give it a toss to coat.

Once the fish is cooked, assemble the sammies. Place the fish on the bottom of the rolls and top with lettuce and tomato. Douse the avocado with the juice of the remaining half lime. Top the tomato with avocado, onions, and pickle slices. Slather the roll tops with the flavored sour cream and set in place. Serve the sammies with the slaw alongside.

Bltt: Bacon, Lettuce, Tomato Jam, and Tuna Steak Sandwiches

There's a great restaurant called 202 in Chelsea Market, home of Food Network and of the studio where we tape
30 Minute Meals
. Not only is the food and drink at 202 fresh, creative, and exceptional, half of the restaurant is filled with eccentric housewares and Nicole Farhi's clothing for men and women. At lunchtime, one of my favorites is a sammie with a tasty tomato jam like this one. At home I use it to make this awesome tuna BLT. It makes a delicious lunch or a simple dinner.

SERVES 4

Preheat the oven to 375°F. Arrange the bacon on a slotted broiler pan and bake until crisp, 15 to 20 minutes. Remove the bacon from the oven and turn the oven to broil.

Heat 1 tablespoon of the EVOO in a small pot over medium-high heat. Add the onions and garlic and season with salt and pepper. Cook for 7 to 8 minutes, then add the sun-dried tomatoes, Worcestershire, vinegar, brown sugar, and ½ cup of water. Bring to a boil, then reduce the heat to a simmer and cook until a thick jam forms, 7 to 8 minutes, stirring occasionally.

Season the tuna with the grill seasoning, zest, and rosemary. Heat a skillet over medium-high heat with the remaining 1 tablespoon of EVOO. Cook the fish for 4 minutes, turning once, for rare to medium, or 8 minutes total for cooked-through fish.

While the fish cooks, toast the bread under the broiler.

To serve, drizzle the hot bread with EVOO. Place 2 lettuce leaves on 4 rolls and top each with a tuna steak, 2 bacon strips, halved and crisscrossed, and a pile of jam. Set the roll top in place and serve.

This sammie is like a
croque
-
monsieur
that hooked up for a one-night stand with a Monte Cristo. The result is the ultimate in ham-and-cheese sandwiches.

SERVES 4