LCBO Food & Drink Summer 2020

1 In a medium bowl, gently toss together to- matoes, peach, mozzarella, basil, olive oil and salt and pepper to taste. 2 Slice buns and spread with mayonnaise. Divide chicken and Caprese salad, including juices, between buns.

GRILLED SALMON CLUB SANDWICH WITH MAPLE BACON Can a club sandwich get any better? Well, this might be the closest attempt. 2 tsp (10 mL) olive oil 1 lb (455 g) salmon fillet, deboned Salt and freshly ground black pepper to taste 12 slices favourite bread, light or dark rye work well 1/3 cup (80 mL) mayonnaise Pickled Onions (recipe follows) 1 ripe red tomato, sliced 4 slices Maple Bacon (recipe follows) 1 cup (250 mL) arugula 1 Drizzle a large sheet of foil with olive oil, add salmon and season with salt and pepper to taste. Close foil around salmon to form a closed package. 2 Heat a grill or barbecue to high and cook salmon to desired doneness, about 15 to 20 minutes to be cooked through depending on thickness. When done set aside. 3 Toast bread. Slather each slice generously with mayonnaise. Top the 4 bottom slices with one-quarter of the salmon and a large forkful of pickled onions. 4 Top another 4 slices with tomato, 2 pieces of maple bacon and arugula. Place these atop salmon and add the remaining bread to finish. Secure with skewers if desired.

MAPLE BACON

The hardest part of making this bacon is resist- ing the urge to eat it all! 4 slices bacon, halved crosswise 1 tbsp (15 mL) maple syrup (the real stuff) 1 In a nonstick pan over medium-low heat, cook bacon to release liquid and fat for 7 minutes, flip and cook for 5 minutes or more to continue to render bacon. Remove bacon and carefully drain all liquid and fat from pan. 2 Place bacon in pan with maple syrup, con­ tinue to cook over low heat until the bacon is coated with syrup and golden brown, about 1 minute. Be careful not to burn. 3 Set aside (but not on paper towel) until ready to use.

3 Slice sandwiches and serve.

Makes 4 sandwiches

Makes 8 half slices

TARTINE OF EGG SALADWITH ONION SPROUTS & RADISHES

Tartines are simply open-face sandwiches with a fancier name, which makes mealtime just a bit more special. Pea shoots or alfalfa sprouts also work well as a garnish. 10 large eggs Salt and freshly ground black pepper to taste 3 tbsp (45 mL) fresh chives, finely chopped 4 large slices light or dark rye bread 3/4 cup (175 mL) onion sprouts 4 radishes, thinly sliced 1/3 cup (80 mL) mayonnaise 2 tbsp (30 mL) lemon juice 1 Gently place eggs in a medium saucepan and add enough water to just cover eggs. 2 Over medium-high heat bring to a light boil, then lower heat and simmer for 12 minutes. 3 Rinse eggs in cold water until cool enough to handle. Peel them and place in a medium bowl along with mayonnaise, lemon juice, salt and pepper. Using a fork or knife, coarsely chop eggs. Stir in chives and readjust season- ing if needed. 4 Toast bread slices and top with a generous portion of egg salad, sprouts and radishes.

CAPRESE SANDWICHWITH ROAST CHICKEN & PEACHES

5 Slice sandwiches in half and serve.

Makes 4 sandwiches

This sandwich epitomizes summer. Make sure the tomatoes and peaches are at their peak to fully capture the essence of the season. If peaches are lacking sweetness, add a drizzle of honey as a cheat! 1 to 2 ripe yellow tomatoes, sliced 1 ripe peach, pitted and sliced 1 1/2 cups (375 mL) fresh mozzarella di bufala, sliced 8 fresh basil leaves, julienned 3 tbsp (45 mL) olive oil Salt and freshly ground pepper to taste 4 Italian-style buns 1/4 cup (60 mL) mayonnaise 2 cups (500 mL) roast chicken, shredded (use store-bought rotisserie chicken)

PICKLED ONIONS These tangy onions will be your new favourite sandwich topper! Refrigerate any extras and use on sandwiches, tacos and salads. 1 1/2 cups (375 mL) red onion, thinly sliced

3/4 cup (175 mL) boiling water 1/2 cup (125 mL) cider vinegar 2 tsp (10 mL) sugar 1 tsp (5 mL) salt

1 Place onions in a 2-cup (500-mL) Mason jar. 2 Add boiling water, vinegar, sugar and salt. Secure lid and shake vigorously for 1 minute. Ideally, allow onions to sit for at least 2 hours before using. Makes 2 cups (500 mL)

Serves 4

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SUMMER 2020 FOOD & DRINK