Incredibly Fine Sandwiches From California

Over the next month we'll be taking a, shall we say, laid-back look at the California lifestyle with the help of our sponsor Hangar 1 Vodka.  This series, Hidden Gems, is an introduction to artists and artisans who produce work that pairs extraordinarily well with Hangar 1 cocktails.

What could make the classic B.L.T. sandwich even better? Judy Han, Executive Chef at Mendocino Farms, suggests roasting the tomatoes then adding sliced steak, caramelized onions and garlic herb aioli to artisan bread. We couldn't agree more. The rich flavors of the steak and salty bacon would pair perfectly with a well-iced Hangar 1 Bloody Mary.

Marinated Steak

2 pounds steak of choice (we use a short tenderloin cut, but filet mignon, NY strip, or any other tender steak cut can work well)

2 tablespoons chopped garlic

2 teaspoons chopped rosemary

3 tablespoons balsamic vinegar

3 tablespoons oil

2 teaspoons kosher salt

1/8 teaspoon cracked black pepper

1. Sprinkle salt and black pepper evenly over the steak. Mix garlic, rosemary, oil and vinegar together and pour over steak. Let steak marinate at least one hour, up to overnight. Cook steak to desired temperature on a hot pan or grill.

Herb Aioli

2 tablespoons flat leaf parsley, rough chopped

2 tablespoons cilantro, rough chopped

1 clove garlic

1/2 teaspoon salt

1/2 lime

2 cups mayonnaise

1. Put parsley, cilantro, garlic, and salt into a mortar and pestle, then mash into a paste. Fold the herb puree into mayonnaise and adjust seasoning with some lime juice and salt.

Caramelized Onions

2 onions

1 teaspoon salt

3 tablespoons oil

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

1. Thinly slice two onions. Under high heat, in an oiled pan, add onions and salt and sear until they begin to brown. Turn down heat to medium high and continue to cook, stirring frequently for another 20 minutes until the onions become tender and turn a caramel brown color. After 20 minutes, add vinegar and brown sugar and cook until vinegar is evaporated.

Roasted Tomatoes

1 pound Roma tomatoes, cut lengthwise into 6 pieces

1 teaspoon thyme

1 teaspoon salt

Pinch of black pepper

2 tablespoons oil

1. Preheat oven to 375 degrees. Toss tomatoes in with remaining ingredients and spread out on a sheet tray. Roast for 20 minutes until tomatoes are tender and start to color around the edges.

Sandwich Assembly

Artisan white bread, sliced and toasted

Marinated steak, cooked and sliced

Bacon, cooked

Herb aioli

Caramelized onions

Roasted tomatoes

Arugula or other green lettuce

1. Spread herb aioli on both sides of the bread then spread some caramelized onions on one side of the bread. Place three strips of bacon on the other side of bread. Layer steak slices over the bacon. Smash a couple of roasted tomato pieces on top of the steak. Garnish with arugula or other green of choice. Enjoy with a Hangar 1 Bloody Mary! Which!

Bloody Mary

2 oz. Fresh lemon juice

2 oz. Fresh lime juice

2 oz. Worcestershire sauce

1 oz. Olive juice

3 tsp. Celery Salt

1 tbsp. Black pepper

2 tbsp. horseradish

4 oz. lager-style beer

36 oz. Tomato juice

1. Combine all ingredients in a pitcher
2. Taste and adjust salt, citrus and hot sauce to preference
3. Pour over ice in a serving class with 1.5 oz. of Hangar 1 ® Buddha's Hand Citron
4. Garnish as desired

*serves 4 – 6 people

*Cocktail recipe by Michael Neff

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