Chop Happy food blogger Jason Goldstein joined "GMA" on Saturday and shared two sandwiches to celebrate the last weekend of summer.
Lobster may be a northeast staple for seafood and sandwiches, but Goldstein has another application for the crustacean as we transition to fall -- a lobster grilled cheese.
He also shared a savory plant-based option between two buns that has all the bold flavors and crispy texture of a fried fish or chicken sandwich, but made with tofu.
Makes: 4 Sandwiches
Prep Time: 20 minutes
Cook Time: 6 minutes
Ingredients
3 tablespoons butter, melted
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dill, chopped
2 scallions, finely chopped
1 pound lobster, cooked and chopped
2 cups gruyère cheese, shredded
8 slices sourdough bread
Extra creamy homemade mayonnaise Ingredients:
3 egg yolks, room temperature
1 teaspoon dijon mustard
Juice of half a lemon
1 1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon apple cider vinegar
Directions
Mix the butter, dijon, salt, pepper, dill, and scallions together in a bowl.
Mix in the lobster and gruyère cheese.
Spread a generous amount of mayonnaise on both sides of each bread slice.
Divide the lobster mixture evenly across four slices of bread and add the top piece of bread to each sandwich.
Cook in a pan for 3 minutes per side on medium heat.
Tips
1. Use sourdough bread because it is hearty and has a subtle tangy flavor that pairs great with the sweet lobster meat.
2. Adding scallions to the mixture gives an extra crunchy texture to the inside of the grilled cheese.
3. Mixing Dijon in with the lobster gives it an awesome vinegary tang.
4. Use mayo instead of butter. Growing up in New Jersey the diners always slathered mayo on the outsides of the bread to make the crust extra crispy.
5. To save time with the lobster, ask your local seafood counter to steam and de-shell the lobster for you.
Makes: 4 Sandwiches
Cook Time: 20 minutes
Ingredients One package (14-16 ounces) firm tofu, drained 4 teaspoons salt, divided
4 teaspoons pepper, divided
4 teaspoons garlic powder, divided
4 teaspoons oregano, divided
1 cup flour
1⁄2 cup vegan mayonnaise
1 cup bread crumbs
1⁄4 teaspoons red pepper flakes
Tom’s Sriracha ketchup ingredients:
1/2 cup plain ketchup
1 tablespoon sriracha
Juice of half a lemon
1 teaspoon garlic powder
1 teaspoon honey
Toppings
Sriracha ketchup
4 hamburger buns
4 slices sharp cheddar cheese
Your favorite coleslaw
Directions
Cut the tofu into four equal pieces.
In a small bowl, combine 1 teaspoon each of salt, pepper, garlic powder, and oregano.
Coat the tofu in the seasoning mixture and let marinate for 30 minutes in separate bowls.
Season each bowl with 1 teaspoon each of salt, pepper, garlic powder, and oregano.
Sprinkle some red pepper, garlic powder, and oregano. Sprinkle some red pepper flakes into each bowl.
Dip each tofu piece into the flour, then the mayonnaise, then the bread crumbs. Repeat and place on a sheet pan.
Place the pan in the refrigerator for 20 minutes or overnight.
Preheat the oven to 400 degrees.
Spray the breaded tofu with cooking spray and bake on the middle rack of the oven for 20 minutes.
Squirt some ketchup on the bun, top with crispy tofu, add a slice of cheese, and finish off with a few spoonfuls of coleslaw and enjoy!
Tips
1. It is important to use firm or extra firm tofu so that the tofu holds its shape and doesn’t contain too much excess liquid. This way it will be extra crispy.
2. If possible, it is best to season the tofu overnight so that the seasoning reaches the middle of the tofu for maximum flavor.
3. Season the flour and bread crumbs with the same seasonings as the tofu for extra flavor.
4. Letting the tofu sit in the fridge for at least 30 minutes after breading helps to ensure that the crust stays on the tofu.
5. Dipping the tofu in mayonnaise acts as a way to hold the crust but also adds a nice tangy flavor.