Molly's Gourmet Catering and Take-Out is renovating itself again! Coming in June are new items that will be available for take-out Monday through Saturday from 11a.m. to 4p.m. We're calling it Molly's Take Out Bistro. Salads, specialty sandwiches, soups and meat specials will be available daily, and we will be open on Saturdays.
The following two sandwiches will be specials available throughout the summer. Enjoy these recipes and come get lunch or dinner at Molly's Gourmet Catering and Take-Out Bistro.
Grilled Eggplant Sandwich with Fontina and Watercress
One forth cup manis, or tamari soy sauce
One half cup olive oil
1-2 cloves minced garlic
1 tablespoon grated ginger
1 tablespoon Kosher or sea salt
1 tablespoon freshly ground white pepper
1 regular eggplant cut into half inch slices, or 3-6 Japanese eggplants split lengthwise
6 slices red onion cut one forth of an inch thick
6 thin slices fontina cheese
6 hamburger buns
6 tablespoons Tomato Chutney (recipe below)
3-4 tablespoons mayonnaise
1 bunch watercress
In a large mixing bowl, thoroughly combine the marinade ingredients. Brush the eggplant slices with the marinade and let the marinade for 1 to 2 hours in a bowl or on a cookie sheet. If you are using Japanese eggplant, you can score the cut side of the eggplant so it will take it the marinade better, or cut it on the bias into one and a half inch thick slices, using several per sandwich.
Grill the onion and eggplant slices for about 2 minutes and turn. Top the eggplant with a slice of cheese, and grill 2 minutes more, or until onion and eggplant are tender and cheese has melted. Stack the onion slices on top of the cheese.
Split the base and toast them on a grill or under the broiler. Spread a tablespoon of Tomato Chutney on the bottom half of each roll and 2 tablespoons mayonnaise on the top half and assemble the sandwiches, putting a little watercress in each one.
Tomato Chutney- makes 5 cups
3-3and a half pounds tomatoes, peeled, and cut into chunks
1 and a half cups sugar
1 2 inch piece of ginger, peeled and grated
1 head garlic, peeled and minced, about 20 cloves
1 and a half teaspoons cayenne
1 and a half cups cider vinegar
1 and a half teaspoons kosher or sea salt
One forth cup gold raisins
Italian Sausage Sandwich -Serves 6
1 and a half to 2 onions sliced top to bottom in thin wedges
1 tablespoon olive oil
1 tablespoon kosher or sea salt
1 tablespoon freshly ground pepper
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon garlic paste
2 cups peeled and diced tomatoes
1 teaspoon red Chile flakes
One half cup white or red wine
Kosher or sea salt
Freshly ground pepper
1 tablespoon minced basil
6 Italian sausages (about 1 and a half pounds, blanched)
6 hot dog buns
2 tablespoons unsalted butter
One third cup grated Asiago cheese
Preheat oven to 350 degrees. Toss the onion slices and olive oil together with a little salt and pepper in an ovenproof casserole dish. Bake in the oven until golden brown, stirring occasionally, 20 to 30 minutes. Or you can slowly caramelize the onions in a cast iron pan over medium heat on top of the stove, stirring occasionally. To make the tomato sauce, heat 2 tablespoons of olive oil in a pan, add the garlic and tomato paste, and cook for 1 minute. Add the diced tomatoes and saute 1 minute more. Then add the chili flakes, wine, salt, pepper, and basil, and cook over medium heat until the sauce thickens, about 10 to 15 minutes.
While the sauce is cooking, grill the sausages over a medium fire or heat them in a saute pan over medium heat until browned and heated through. Split the rolls, spread 1 tablespoon butter on each, and toast on grill or griddle, or under a broiler. Place the sausages in the toasted buns and top with sauce, caramelized onions, and cheese. Serve it open-faced, with French fries or grilled potatoes on the side.