Venues Cafe prepares savory sandwiches

Jon Mortimer CEC

Venues Café Roasted Salmon Sandwich

Yield 4 Sandwiches

For the salmon:

4-6 oz. boneless, sinless salmon filets
2 Tbs. blended canola/extra virgin olive oil blend
1 tsp. sea salt
½ tsp ground white pepper

Method: Preheat oven you 350 degrees. Heat a non-stick skillet over medium high heat and add the canola oil. Season the salmon filet with the salt and white pepper and place the salmon in the skillet with the side the skin was removed from up. Allow to cook for 90 seconds and without flipping the filets place the pan in the oven and cook for 10 minutes or until the filet remains slightly opaque in the middle. Remove the salmon from the pan and place it on a paper towel.

For the marinated Tomatoes:

2 Roma tomatoes
¼ cup balsamic vinegar
¼ cup olive oil
1 Tbs. chopped fresh basil
1 tsp. kosher salt
½ tsp. sugar

Method: Heat a large pot of boiling water. Core the tomatoes then score them with an x on the top and the bottom. Place them in the water for 1 minute or until the skin come loose. Place the tomatoes in an ice bath. Remove the skin from the tomatoes, slice them laterally then squeeze the seeds out. Dice the remaining tomato flesh in ½ inch pieces.

In a glass or plastic container combine the vinegar, oil, basil, salt, sugar and tomatoes and allow marinating for at least 2 hours prior to service.

To assemble the sandwich:

8 slices whole grain bread
2 Tbs. butter
4 slices Manchego cheese
1 cup wild baby arugula leaves
Prepared salmon
Prepared tomatoes

Method: Place the cheese slices on 4 pieces of the bread. Melt the butter in a skillet over medium high heat and place the bread in for two minutes or until golden and the cheese is melted. Place the tomatoes on the non-cheese sides of bread with the salmon on top of the tomato and the arugula on top of the salmon ant top with the melted cheese bread on top.

Slice the sandwich on a bias…enjoy.

Jon Mortimer CEC

Catherine's Chicken Salad Sandwich

Makes 4 sandwiches

For the chicken salad:

4-6 oz. boneless, skinless chicken breasts (seasoned, grilled, cooled and diced in ½ inch pieces)
¼ cup celery diced in ¼ inch cubes
¼ cup toasted sliced almonds
¼ cup dried cranberries
1 Tbs. lemon juice
¾ cups mayonnaise
½ tsp. ground black pepper
Salt to taste

Method: Combine ingredients in a bowl, adjust the seasoning to taste with salt, mix well and refrigerate for about an hour before serving.

To prepare the sandwiches:

8 slices sourdough bread
½ cup mayonnaise (optional)
8 leaves butter lettuce
16 slices Roma tomato
Prepared chicken salad

Method: Toast the bread if desired. Spread the bread with mayonnaise if desired then layer the chicken salad, lettuce and tomato on four slices, top with the other slices of bread, cut on a bias and serve.

Venues Cafe
34 Easy Street
Carefree, AZ 85377
480-595-9909