Sandwich with Wedge Salad

Everyone’s favorite sandwich version of steakhouse salad

sandwich is my go-to dinner I don’t feel like cooking or spending a lot of time making an evening meal, especially during the summer they provide a quick and satisfying dinner and are often made with basic ingredients or leftovers.

I was inspired to create this wedge salad sandwich because it features a wedge of crisp, chilly iceberg lettuce tossed in a creamy blue cheese dressing, a steakhouse staple. Iceberg slabs provide the dish structure and lots of crevices for the blue cheese dressing to seep into. Sliced tomatoes are purposefully placed over the dressing to guarantee that their juices will blend with the salty bacon and strong blue cheese flavor. To avoid the rolls becoming overly soggy, make sure you dress the sandwich only before eating. Additionally, you might not want to write this down in between bites. It’s sloppy but in a deliciously messy way.

Constructing the Sandwich with Wedge Salad

Bacon: luckily if you don’t use leftover or precooked bacon cooking bacon doesn’t have to heat the entire house .Try using a microwave or air fryer instead.

Blue cheese dressing: I’ll accept any justification to consume blue cheese in any manner. If you choose not to use the bottle, you can make your own dressing. If you do use store-bought, I suggest the dressings in the produce department’s refrigerated section because their ingredient list contains familiar terms and their texture isn’t as gooey. I used Boathouse Farms Chunky Blue Cheese Yogurt & Dressing for my sandwich.

Pickled red onions: This recipe yields more than you’ll need for a few sandwiches, and pickled onions are not required. However, their tender-crunchy texture and burst of salinity make them a great addition to burgers, tacos, and grain salads, so I always have a jar in the refrigerator. For a longer-lasting crunch, I find that cutting the onion with the grain, root to stem, preserves its integrity better. In order to save time and avoid using the stove, I also decided not to heat up the brine because they still pickle well.

Sandwich with Wedge Salad

• Ten minutes for preparation
• 
  Ten minutes in total
• 
  Four servings are provided.
• 
  Make four sandwiches.

The height of the sandwich to fit in your mouth and your preferences will mostly dictate the variety of tomato and bacon pieces. Dress the sandwich just before eating to prevent the rolls from getting too wet

Ingredients

For the red onions that were pickled:

• One medium red onion, cut from root to stem in thin slices
• 
  Half a cup of white wine vinegar
• 
  Half a teaspoon of kosher salt and half a cup of water
• 
  One pinch of sugar

Regarding the sandwiches:

• Four ciabatta buns, sliced in half, toasted on the broiler’s cut side
• 
  One head of iceberg lettuce with the outer leaves cut off
• 
  12–16 pieces of fried bacon
• 
  One cup of blue cheese dressing
• 
  4–8 tomato slices

Method

Pickle the onions:

The onion slices should be put in a basin. Mix the salt sugar vinegar and water in a measuring cup and whisk until the mixture dissolves. pour the onions on top and let rest while you finish the sandwich you can store them for a few weeks in the refrigerator

Rolls can be broiler-cooked.

Preheat to broil, with the oven rack positioned at the top (or second from the top if it feels too near the heat). Place the rolls on a small baking tray cut-side up, then place them under the broiler. Toast the buns as you like, keeping a close eye on everything. Just a few minutes will be needed.

Get the lettuce ready:

Using a small paring knife or pounding the iceberg lettuce head against the counter and twisting out the core, you can remove the core. Cut through the cored end and in half vertically. To create four slabs of the same size, cut two 1/2-inch thick slabs from the center on each side. (You can use the leftover lettuce later.

Assemble the sandwiches:

Place the bacon on the bottom bun of each sandwich. Add the tomato slices, 1/4 cup of the dressing, a slab of lettuce, and some pickled red onions on top, if you like. Use the top bun to close. To prepare three more sandwiches, repeat.

Serve:

Serve right away and serve lots of napkins.

Facts about Nutrition

674 calories,        50g fat,  

34g carbs,           22g protein