Category Archives: Asian Pear

Butternut Squash Ravioli Sandwiches – an Experiment in Futility

Wanting desperately to create something fantastic, our recent endeavors into the world of pasta-making inspired these two sandwiches. Well actually, it was perhaps one part inspiration and two parts madness (at least, according to Wendie).  She thinks that this was a waste of perfectly good ravioli but I was not to be deterred on this quest.  The sandwiches were both reasonably tolerable, but they were neither great nor amazing. However, in the interest of full disclosure, they do warrant a cautionary mention on the blog.

Perhaps some of you have ideas for improvements, or just need a extreme discouragement from taking this culinary road less travelled.  In either case, I present the result of two days of making homemade pasta (an otherwise fantastic butternut squash reduction inside our own ravioli) that resulted in these two extra extra large raviolis on sandwiches.

Pasta Sandwich with deep fried sage and paprika
Butternut squash ravioli sandwich with fried sage and paprika
Pasta sandwich with Asian pear and balsamic vinegar reduction
Butternut squash ravioli sandwich with Asian pear and balsamic vinegar reduction

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Seared Ahi Tuna Sandwich with Roasted Garlic Mayonnaise and Lettuce, Asian Pear, and Avocado on a Pandesal Roll

Since his birthday lunch of seared tuna at Blue Water Seafood Market and Grill, Anders has been dreaming about making a tuna sandwich.  But the price of fresh tuna and our relative inexperience with cooking it has served as  a big deterrence.  You don’t want to ruin a $14/lb tuna steak!  Anyway, this weekend he could not be stopped. We finally succumbed and  bought a ginormous ahi tuna steak at Costco. This was one fantastic looking steak – probably big enough for 4-5 tuna rolls.  So the plan was to sear the tuna, and, borrowing inspiration from Blue Water Seafood, serve it on a soft bun, rather than the artesan-style breads and rolls we typically use. 

With a game plan in mind, the search was on for an acceptable roll. Anders just happened to be shopping at Lucky Supermarket – one of the 6 supermarkets that we just had to visit this weekend to satisfy our finicky grocery needs – when he happened upon: Pandesal rolls. Slightly sweet Filipino bread rolls which are very soft. Getting home with the unexpected find, it was time for the searing. A quick Google search, and a plan were laid to do one steak with sesame seeds, and one with a spice rub. From this point on we basically improvised the recipes below based on the content of our pantry, and the rest was… well see for yourselves.

Seared Ahi Tuna Sandwich with Roasted Garlic Mayonnaise and Iceberg Lettuce, Asian Pear, and Avocado
Seared Ahi Tuna Sandwich with Roasted Garlic Mayonnaise and Iceberg Lettuce, Asian Pear, and Avocado

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The Ultimate Chicken Bagel Sandwich with Mozzarella, Sliced Pear, Grilled Yellow Bell Pepper, Onion Rings, Tomato and Caesar Dressing

Few leftovers are as versatile as chicken – the possibilities are (nearly)endless, and if the chicken is at least moderately good, with the right toppings and other accompaniments, you can have as splendid enviable meal in less than 10 minutes.  After a long day at work, what’s not to love?  Don’t get us wrong, this sandwich is even better if you cook a chicken just for this purpose and make the sandwich the same day, but seriously, who does that? Why a bagel you might ask? Well bagels make for pretty darn good sandwiches. That and the fact that since we buy our bagels at Costco,, we are forced to find innovative ways to use them before they develop freezer burn:-).  They defrost in 30 seconds in a microwave. Cut them while still very cold (but not frozen), and proceed directly to the sandwich making. The result, like here, is a perfectly toasted bagel that is neither to hard or soft, but just perfect after toasting.

The Ultimate Chicken Leftover Bagel Sandwich with Mozzarella, Sliced Pear, Grilled Yellow Bell Pepper, Onion Rings, Tomato and Caesar Dressing
The Ultimate Chicken Leftover Bagel Sandwich with Mozzarella, Sliced Pear, Grilled Yellow Bell Pepper, Onion Rings, Tomato and Caesar Dressing

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The Ultimate Seared Salmon Sandwich on a Sesame Bagel with Roasted Garlic, Roasted Vegetables, Shredded Primadonna Cheese and Pear

We eat a lot of salmon in our house; smoked salmon, grilled salmon, and last night seared salmon. So we had to try and see if we could turn some of the leftovers into a delicious second-day sandwich (It’s what we do after all). In this case, we have a piece of seared salmon with black sesame seeds, fennel seeds, and spices. Since salmon is ‘light’, we decided to add a few grilled vegetables, a bit of cheese, and some thinly sliced pear. Of course, we used roasted garlic as a smear. This combination does hide the salmon taste a bit, but it brings out all the lovely nuances of the grilled veggies, and we were very pleased with the final outcome. Judge for yourself, try it, and let us know what you think in the comment section.

The Ultimate Seared Salmon Sandwich on a Sesame Bagel with Roasted Garlic, Roasted Vegetables, Shredded Primadonna Cheese and Pear
The Ultimate Seared Salmon Sandwich on a Sesame Bagel with Roasted Garlic, Roasted Vegetables, Shredded Primadonna Cheese and Pear

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