Garde Manger - Sandwiches

Pictures of some sandwiches our Garde Manger class made today... Forgot to take pictures of the entire spread. Oh well!

Falafel ^

Reuben with Russian Dressing ^

Blackened Steak Sandwiches ^

Grilled Vegetable Sandwiches ^

Hot Kentucky Brown ^

Grilled Portabella Mushrooms ^

Tony and I's battle wounds for the day.

Mine was a little cut but he filleted a hearty piece off his thumb. (See my amazing bandaging skills ^? )

Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette

Ingredients

• 1 pound fresh green beans, trimmed
• 1 pound fresh wax beans, trimmed
• 1/4 cup balsamic vinegar
• 2 tablespoons extravirgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups cherry tomatoes, halved (2 pints)
• 1 cup loosely packed basil leaves, coarsely chopped
• 1/2 cup finely chopped red onion
• Fresh basil sprigs (optional)

Preparation

Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain.

Combine vinegar, oil, salt, and pepper. Add beans, tomatoes, basil leaves, and onion; toss gently. Cover and chill. Garnish with basil sprigs, if desired.

Roasted Baby Spring Vegetables

Ingredients

• * 3 tablespoons white balsamic vinegar
• * 1 tablespoon chopped shallots
• * 1 pound baby carrots with tops
• * 1 tablespoon olive oil
• * 1/2 teaspoon salt
• * 1/4 teaspoon freshly ground black pepper
• * 12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
• * 1 (6-ounce) bag radishes, halved (about 1 3/4 cups)
• * 2 cups (2-inch) slices asparagus (about 1 pound)
• * 1 tablespoon chopped fresh flat-leaf parsley
• * 1 tablespoon chopped fresh chives

Preparation

Preheat oven to 500°.

Combine vinegar and shallots in a small bowl; set aside.

Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.