• Ingredients: 37
  • Serves: 2

Hot open-faced ham, swiss cheese, and mushroom sandwiches with mayonnaise, dijon-style mustard, finely chopped fresh dill, mushrooms, sliced thin, olive oil, slices of rye bread, toasted, thin slices of cooked ham, thin slices of swiss cheese, 1/2 small red onion, sliced thin.

Ingredients

For the sauce

  • all-purpose flour seasoned with salt and pepper for dredging the fish
  • 2 large eggs
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • cornmeal for dredging the fish
  • four 1/2-pound catfish fillets, halved crosswise
  • vegetable oil for deep-frying the fish
  • 8 soft sandwich rolls, split
  • soft-leafed lettuce for the sandwiches
  • 2 tomatoes, sliced thin
  • 16 slices of lean bacon, cooked

For the tomato soup:

  • 3 lb. plum tomatoes, quartered lengthwise
  • 3 unpeeled large garlic cloves
  • 3 tbsps. finely chopped shallot
  • 1/2 tsp. dried oregano, crumbled
  • 1 tbsp. unsalted butter
  • 1 1/2 cups low-salt chicken broth plus additional to thin the soup
  • 1/4 cup heavy cream
  • fresh lemon juice to taste

For the serrano cream:

  • 3 fresh serrano chilies or jalapeños, seeded and chopped fine
  • 1 large garlic clove, minced and mashed to a paste with 1/2 tsp. salt
  • 1/2 cup crème fraîche or sour cream

For seafood and pasta

  • Equipment: a pressure cooker

For the mop sauce (optional)

For assembly

Directions

  1. Step 1 In a small bowl whisk together the mayonnaise, the mustard, the dill, and salt and pepper to taste.

    For this step you will need

  2. Step 2 In a skillet cook the mushrooms in the oil over moderately high heat, stirring occasionally, for 5 minutes, or until the liquid the mushrooms give off is evaporated, and remove the skillet from the heat.

    For this step you will need

  3. Step 3 On a baking sheet spread one side of each slice of toast with half the mayonnaise mixture, top each toast with a slice of the ham, half the mushrooms, a slice of the Swiss cheese, half the onion, and salt and pepper to taste, and broil the sandwiches under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until the cheese is melted and browned lightly.

    For this step you will need

Nutrition information

Calories 368 Carbohydrates 22 g (7%)
Fat 24 g (37%) Protein 18 g (37%)
Saturated Fat 7 g (35%) Sodium 693 mg (29%)
Polyunsaturated Fat 2 g Fiber 4 g (15%)
Monounsaturated Fat 9 g Cholesterol 45 mg (15%)