'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich: A Cookbook

With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of ’wichcraft sandwich shops is known for crafting sandwiches with high-quality fresh ingredients prepared to Colicchio’s exacting standards. And since the first ’wichcraft opened in 2003, diners can’t seem to get enough.

In ’wichcraft, Colicchio shares the shops’ secrets with step-by-step recipes for all their best-loved offerings. You’ll learn how to create new classics like Roasted Turkey with Avocado, Bacon, Onion Marmalade, and Mayonnaise, and Sicilian Tuna with Fennel, Black Olives, and Lemon; and elevate basic cold cuts through imaginative combinations like Smoked Ham with Avocado and Butter, and Salami with Marinated Cauliflower and Bitter Greens. Routine staples are refashioned into unforgettable meals, like Onion Frittata with Roasted Tomato and Cheddar, and Slow-Roasted Pork with Red Cabbage, Jalapeños, and Mustard. ’wichcraft is stuffed with sandwiches like these, and many more, that will add something special to both your lunchbox and your life.

With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats to round out your meals, this is the book to get a little ’wichcraft magic going in your own kitchen.

Ingredients

• 6 fresh sage leaves

• 1 (3- to 4-pound) boneless turkey breast

• 2 tablespoons unsalted butter, softened

• Kosher salt and freshly ground black pepper

• 12 slices bacon

• 4 ciabatta rolls

• 1/2 cup Balsamic Onion Marmalade

• 1 ripe avocado, halved, pitted, peeled, and sliced

• 4 tablespoons Mayonnaise

Note: Don’t cook the bacon over too high heat or the fat will burn. When you’re done, save the fat you’ve rendered and store it in the freezer. The next time you’re roasting some vegetables, toss some bacon fat in with them! (Makes 4 sandwiches)

Directions

Preheat the oven to 350°F.

Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1½ hours, until it reaches an internal temperature of 165°F. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it’s removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely.

In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.

Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350°F oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.

Ingredients

For the cookie:

• For the cookie

• 1/3 cup cocoa nibs

• 3/4 cup (1 1/2 sticks) unsalted butter, softened

• 2/3 cup dark brown sugar

• 2/3 cup granulated sugar

• 6 ounces bittersweet chocolate (64% cocoa), melted in a double boiler

• 1 tablespoon vanilla extract

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1/2 cup unsweetened cocoa powder

For the filling:

• 4 ounces bittersweet chocolate (64% cocoa), finely chopped

• 2 tablespoons unsalted butter

• 1/4 teaspoon kosher salt

• 1/4 cup heavy cream

(Makes 1 dozen sandwich cookies)

Directions

Preheat the oven to 350ºF.

To make the cookies: Grind the cocoa nibs in a coffee grinder or food processor until a fine powder. In the bowl of a stand mixer with the paddle attachment, combine the butter, ground cocoa nibs, and the sugars on medium speed until well mixed. Add the melted chocolate and the vanilla. Sift together the dry ingredients and add to the bowl. Mix into a smooth dough and chill in the freezer for 5 minutes.

Transfer the dough to a large surface covered with a layer of parchment paper. Top with another layer of parchment and gently roll the dough into a ¼-inch-thick sheet. To prevent the cookies from sticking as you cut them, carefully remove the top layer of parchment and sprinkle some flour over the sheet of dough. Replace the parchment, flip the dough, and release the parchment on the other side. Cut the dough into 2½-inch round cookies and space ½ inch apart on an ungreased cookie sheet. Gather any leftover scraps of dough and roll and cut as described above. Repeat until you have no dough left. Bake the cookies for about 15 minutes, turning the pan 90 degrees halfway through baking, until you can smell the toasted chocolate. Transfer the cookies to a cooling rack. Cool completely. Once cool, the cookies should be crisp.

To make the filling: Place the chocolate, butter, and salt in a medium mixing bowl. In a small saucepan, bring the cream to a boil and pour one-third of the cream over the chopped chocolate to melt the chocolate. Add the rest of the cream and stir until smooth. Let cool to room temperature.

Place half of the cookies with the top side (the most attractive) down. Using a piping bag or a spoon, evenly distribute the filling among those cookies, and close into sandwiches with the remaining cookies. Gently press down. Serve immediately or store the cookies in a cool place.