Bon Appétit | June 1999

Grilled Lamb Sandwiches with Grilled Green Onions

Yield: Serves 10

ingredients

    1 4 1/2-pound butterflied boned leg of lamb, trimmed of excess fat

    6 garlic cloves, thinly sliced

    2 tablespoons minced fresh thyme

    1 tablespoon dried savory

    1 tablespoon minced fresh rosemary

    5 bunches green onions, trimmed

    1/4 cup plus 3 tablespoons extra-virgin olive oil

    2 French-bread baguettes, each cut crosswise into five 4- to 4 1/2-inch pieces

    Aioli

    Red Bell Pepper Sauce

    1 1/2 cups purchased tapenade

preparation

Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.)

Prepare barbecue (medium-high heat). Place green onions in large roasting pan. Drizzle 1/4 cup oil over onions; toss to coat. Sprinkle with salt and pepper. Cut baguette pieces horizontally in half. Brush cut sides of bread with remaining 3 tablespoons oil.

Grill lamb until meat thermometer inserted into thickest part registers 135°F. for medium-rare, turning occasionally, about 30 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Working in batches, arrange green onions in single layer on grill. Grill until beginning to brown, about 4 minutes per side. Transfer to cutting board. Grill baguettes, cut side down, until golden brown, about 2 minutes.

Chop onions. Place in bowl. Cut lamb diagonally into thin slices. Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade.

http://www.epicurious.com/recipes/food/views/grilled-lamb-sandwiches-with-grilled-green-onions-101699

The Cheddar Brussels

Cheese Plate’s most popular offering, this sandwich features two cheddars for intense tang melded with cold-weather comfort flavors.

    Sourdough levain (Fleur de Lis)

    Aged cheddar (Full Circle Creamery)

    Medium cheddar (Tillamook)

    Brussels sprouts: Heat 1 tbsp olive oil over high and sauté ½ cup thinly sliced brussels sprouts for 3–4 minutes, or until soft and beginning to brown. Sprinkle with salt and pepper.

    Sage Aioli: Combine ¼ cup mayonnaise, 1 tsp finely chopped fresh sage, and 1 clove garlic, finely chopped. Add lemon juice, salt, and pepper to taste.

The Whiskey Pear

A decadent smoky-salty-sweet trifecta featuring some of Portland’s top artisans

    Brioche (Fressen Bakery)

    Fontina (Willamette Valley Cheese)

    Goat cheese (Portland Creamery)

    Whiskey caramel (Alma Chocolate)

    Smoked salt (Jacobsen Salt Co)

    Pear: Heat oven to 350 degrees. Quarter 1 large ripe pear lengthwise and remove core. In an ovenproof skillet, heat 1 tsp olive oil over high heat and sauté the pears with a pinch of salt for about a minute, or until beginning to brown. Add 2 tbsp white wine to the skillet and roast in the oven for 10 minutes. Remove and let cool completely.

The Blue Fig

The classic fig-and-blue-cheese combo gains a sharp nuttiness from aged gouda and an earthy sweetness from caramelized onions.

    Walnut bread (Gabriel’s Bakery)

    Blue cheese (Rogue Creamery)

    Boerenkass (Willamette Valley Cheese)

    Fresh fig jam (Three Little Figs Balsamic)

    Caramelized onions: Heat 1 tsp butter and 1 tsp olive oil in a heavy-bottomed pan over high heat. Add 1 yellow onion, diced, with a pinch of salt, and stir frequently until onions begin to brown. Reduce heat to medium-low and cover, stirring occasionally, until caramelized, about 20–30 minutes.

http://www.portlandmonthlymag.com/eat-and-drink/recipes/articles/3-killer-grilled-cheese-sandwiches-from-cheese-plate-pdx-january-2014

Peppery arugula and zesty red onion are an ideal garnish for this flavorful, light, lemon-pepper tuna salad.

ingredients

1 (4-oz.) can tuna, drained

2 tbsp. minced parsley

2 tbsp. red onion

2 tbsp. olive oil

1 tsp. coarse black pepper

Zest and juice of 1 lemon

Kosher salt, to taste

2 slices rye bread, for serving

Red onion and arugula, for serving

instructions

Mix parsley, red onion, olive oil, lemon zest and juice, salt, and pepper in a bowl; serve on rye with sliced red onion and arugula.

http://www.saveur.com/article/recipes/lemon-pepper-tuna-sandwich