Weddingbee Blog

Congrats to MsStarfish who won the favor kits and Clarissa who won the invitation kit from Gartner Studios! Hope you both enjoy them!

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We apologize for taking so long to post the finalists from the Sandwich Recipe Contest, but there were so many great entries it was hard to narrow them down! Mr. Bee actually went through every single entry and selected the 3 finalists. So without further ado, here they are:

1. marclovesme - Brie Mustard Spinach Sandwich with Apple Slices

-fluffy bread, such as brioche, challah or a croissant
-spread with grainy mustard
-layer of spinach
-slices of your favorite apple (I prefer the Gala or Red Delicious variety, FI prefers Granny Smith)
-slices of brie cheese

Make the sandwich open faced and put under the broiler for 2-3 minutes. When the brie is sufficiently melty, drizzle with honey and enjoy! Best. Sandwich. EVER.

2. Miss Raspberry - Fried Green Tomato Sandwich

-Two green tomatoes
-1/2 cup cornmeal
-1/2 cup flour
-2 eggs
-1/4 cup milk
-salt and pepper
-vegetable oil (for frying)
-4 slices of sourdough bread
-6 slices of bacon
-slices of fresh mozzerella
-baby arugula
-several tablespoons of basil lemon aioli (see recipe below)

Place the slices of bacon in a frying pan and cook until crispy. Remove and let cool on a paper towel. Reserve the bacon grease for frying the tomatoes. Slice the green tomatoes into slices about 1/2 inch thick. Set on another paper towel.

Beat the eggs, milk and salt and pepper together in a bowl large enough to dip the tomatoes in. Combine the cornmeal and flour. Heat the bacon grease and enough veggie oil to have about 1/2 inch of oil in the bottom of the pan over med heat until hot. Dip the slices one at a time in the egg/milk mixture and then in the cornmeal mixture. Then place in the oil. Cook until golden brown, then flip and repeat. Let drain on a paper towel.

Toast the bread and spread the inside of the slices with the aioli. Assemble the sandwich by placing one slice of fresh mozzarella on one slice of bread. Top with some arugula, 3 slices of bacon and a couple of fried tomatoes. Serve immediately. (I usually put a little container of extra aioli on the table too)

Basil Lemon Aioli

-1 cup mayonnaise
-‚½ cup packed fresh basil leaves
-1 tablespoon fresh lemon

Combine all ingredients in a food processor until the leaves have been well minced. Put in fridge for at least 30 minutes before using to allow all of the flavors to seep together.

3. CantoneseCooking - French Onion Roast Beef

The bread:
Split a hoagie roll in half, spread a bit of butter on it, and toast.

The meat:
I make my own roast beef

To assemble:
Pile thinly sliced roast beef onto the roll. Add sauteed onions. Top with a slice of swiss cheese and toast until melted. Serve with au jus and horseradish.

The au jus:
Sautee sliced onions in a little butter until translucent. Remove and use it to top the sandwich. Pour in beef stock into the pot/pan. Add some red wine and simmer for about 10 minutes. Add salt and fresh ground pepper to taste.

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Please vote for your favorite who will win a Le Creuset Whistling Kettle!