So last week you guys got to learn all about the crazy working in Columbus debacle along with its foodie perks. And I know I professed my undying love for Northstar Cafe, but one week I made an exception…
This summer, Derek and I celebrated our ninth anniversary, which happened to fall on a Wednesday, the night I usually stay in Columbus. Knowing that there was no way I could make it back home in time for us to go out to dinner, my fantastic little sis kept the kiddos for the evening and Derek hit the highway and headed East to meet me.
Earlier that day, I thoroughly pimped the med stud on local restaurants to check out and, after perusing a few menus online, I landed on The Rossi. It had an interesting food selection and also a great location in the Short North. We are wannabe hipsters and all.
Once we made it through the rainstorm and inside, I fell in love with the place. Give me exposed brick and I will give you my heart. ♥ Unfortunately, this was a pre-blog excursion, so no pics. On second thought, I should have used that as an excuse to go back!
But on with the food! It seems like every time I go to a restaurant and see a salmon sandwich on the menu, it’s served with the same old lemon aioli. Don’t get me wrong, lemon and fish is a classic combination that will always be fantastic. But at The Rossi, the salmon sandwich was a little different thanks to the amazing tomato-basil chutney.
It had the perfect amount of herby goodness from the basil along with just a touch of sweetness. And then topped with creamy goat cheese!?!? I die. CANNOT get enough goat cheese in my life.
And all good sandwiches must start with good bread! I found this whole-grain, seedy little beauty at a local grocery store with a ridiculous amazing bakery, Dorothy Lane Market, also home of the to-die-for Killer Brownie.
And to make that bread even better, I slathered it in butter and put it in a pan to make it über toasty delicious. Then I piled on a bed of fresh spinach, topped it with pan-seared salmon, that herby-sweet chutney and a sprinkle of goat cheese. Get ready to sink your teeth into this tasty-toasty-tomatoey sandwich.
- ½ tablespoon olive oil
- ½ cup yellow onion, chopped
- 28 ounce can whole tomatoes
- ¼ cup finely shredded basil
- 1-1/2 tablespoons maple syrup
- ½ tablespoon olive oil
- 1 pound salmon
- Salt and pepper
- 2 tablespoons butter
- 8 slices bread
- 1 cup baby spinach
- 2 ounces soft goat cheese
- Heat a saucepan and a skillet, both over medium heat. Remove the salmon from the refrigerator.
- Heat ½ tablespoon olive oil in the saucepan and add the chopped onion and cook until softened.
- While the onion cooks, drain the can of tomatoes, reserve the juice and set aside. Chop the tomatoes.
- Add the chopped tomatoes, basil, maple syrup and ½ cup of the reserved tomato juice to the saucepan. Simmer until the liquid is reduced to ½, leaving a thick chutney.
- While the chutney simmers, add ½ tablespoon olive oil to the skillet.
- Dry the salmon and season both sides with salt and pepper, then add to the skillet. Cook for four minutes, then turn and cook for an additional 3-4 minutes. Remove from the pan and set aside.
- Scrape the skillet from any salmon remnants and return to the stove. Melt ½ tablespoon of butter and place two slices of bread in the skillet to toast. Repeat with remaining bread.
- Assemble the sandwiches by topping one slice of toasted bread with ¼ cup of spinach, a piece of salmon, ¼ cup of chutney and ½ ounce of goat cheese. Top with remaining slice of bread.