HotmailTry these ‘Top Chef’ judge’s top sandwiches
Tom Colicchio serves these up at ’wichcraft; you can serve them at home!
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Tom’s ‘Top’ and tasty sandwiches Nov. 28: “Top Chef” judge Tom Colicchio shows TODAY’s Al Roker how to make his unique French onion soup grilled cheese sandwich. Today Show Kitchen |
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 | Chef Tom’s Sicilian-style tuna Nov. 28: The celebrity chef and TODAY’s Hoda Kotb make a new twist on a classic sandwich and talk about his latest restaurant, ’wichcraft. Today Show Kitchen |
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Next time you're in the Big Apple to watch the live taping of TODAY, you might want to stop by celebrity chef Tom Colicchio's latest restaurant, 'wichcraft, which opens in Rockefeller Center this week. If you can't make it to New York City, try some of his signature sandwiches at home.
Serves 4
INGREDIENTS
Over a medium-high flame, heat the oil and add the onions. Cook them slowly (make sure the heat is high enough that they don’t steam) and allow them to gently caramelize, about 30 minutes. Add salt, pepper, and the butter at the end to season.
Assemble the sandwich. On a slice of rye, layer cheese, onions, and a second layer of cheese. Cover with the second slice of rye. Place on a panini grill and press. Sandwich is ready when the cheese has melted.
MANAGE YOUR RECIPES
Sicilian tuna sandwich Tom Colicchio Serves 4 INGREDIENTS For the salad • 2 ea.12-oz Italian canned tuna (available at the specialty food stores), drained • 2 tablespoons extra-virgin olive oil • 2 teaspoons red wine vinegar • 2 tablespoons red onion, diced fine • 1 tablespoon capers • 1 teaspoon Sicilian dried oregano (also available at specialty food stores, if not then regular oregano will be fine) For the sandwich • 1 freshly baked baguette • 1 full recipe of the tuna salad above • 1 bulb of fennel, shaved thinly and tossed with lemon juice, olive oil, salt and pepper • 4 tablespoons of chopped nicoise olives (pitted) • 16 slices lemon confit (recipe follows). • Green fennel fronds for garnish For the lemon confit • 4 lemons • 2 shallots, peeled and minced • 2 garlic cloves, peeled and minced • 1/4 cup kosher salt • 1/8 cup sugar • Extra-virgin olive oil DIRECTIONS Salad Sandwich For the lemon confit Combine the shallots with the garlic. Mix the salt and sugar. Arrange a layer of lemon slices in the bottom of a midsize container with a lid. Sprinkle the lemons first with a little shallot mixture, then with some of the salt mixture. Repeat, layering lemons and sprinkling them with the shallot and salt mixtures until the final lemon slices are topped with the last of the salt and shallot mixtures. Cover the container and refrigerate the confit for three days. It can be used immediately or covered with olive oil and stored in the refrigerator for about a month. MANAGE YOUR RECIPES |
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