All American Comfort Food...

I've been in a soupie sandwichie mood lately.  Dipping the sandwich into the soup is too good.  Soups and sandwiches seem easy to make, but they are actually quite complex.  The key is not to skip on the butter or mayo or cream.  That's why I can't seem to get a really good sandwich in Japan.  Not enough fatty stuff in them.  

Tuna Melt

1 thinly sliced green onion,

1 Tbsp parsley

2 teaspoons dried tarragon

2 teaspoons lemon juice

1/2 teaspoon Dijon mustard

ground black pepper

1/4 cup mayonnaise

1 can of solid white tuna, well drained and flaked

4 slices of your favorite bread

1 tomato sliced

1 cup grated cheddar cheese

2 Tbsp softened butter

1)    Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a bowl. Add the drained tuna, mixing with a fork to break up the flakes.

2)    Spread butter on one of  all four slices of bread.  Top 2 slices with tuna mixture, tomato slices and grated cheese.  Place 2 slices on top. 

3)    Heat skillet and place the sandwiches, buttered side down. Press down with spatual.  Cook for about 3 minutes, or until nicely browned on one side. Carefully turn them to the other side, press down with spatual.  Cook for another 3 minutes or so, until the second side is browned.

Cream of Broccoli

2 tablespoons butter

1/2 cup cream,

1/2 onion, chopped

1 potato, peeled and chopped

Nutmeg,

4 cups chicken stock

Salt and Pepper

3 cups chopped broccoli

1)    In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and mix with onion and butter.

2)    Add stock and bring to a simmer. Stir in broccoli and return to a simmer.

3)    When potato and broccoli are tender, puree in food processor. Return to pot and add cream. Season to taste.