'Stonewall' sandwich inspired by the land

June 05, 2010|By SCOTT C. ANDERSON / Special to The Herald-Mail
  • Seasonal and local

Confederate Gen. Thomas Jonathan Jackson, better known after First Manassas as "Stonewall" Jackson, was a man of many quirks. He would sit ramrod in the saddle and often hold one arm in the air to balance out his circulation.

Many historians noted that he had a fondness for living off the land and eating what his soldiers ate but reserved a certain fondness for lemons.

Although it is true he liked lemons, he certainly wasn't seen eating them all the time.

And truth be told, he liked a variety of fresh fruits including peaches, watermelon, oranges, apples, grapes and berries.

So, this sandwich has the rustic flavors of pork thrown on the campfire with an herbed lemon aioli to compliment the savory pork and smokiness of the Rofumo cheese.

To finish the sandwich, the tang of the onions would remind him of the wild field onions that sprung up around the countryside.


- Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.i>

The Thomas Jonathan Jackson

1 multigrain Ciabatta, sliced in half lengthwise
1 1/2 tablespoons herbed lemon aioli (see recipe right)
1 cup light packed baby spinach
4 ounce thinly sliced black pepper crusted pork loin
3 slices Wisconsin smoked Rofumo
1 ounce balsamic onions (see recipe)

Preheat panini grill and spray irons so sandwich will not stick.

Place bottom of Ciabatta on your workspace, spread 1/2 aioli on bread, then arrange spinach, then layer on pork loin, Rofumo and balsamic onions. Top with remaining aioli and remaining slice of bread.

Place into panini grill at 45-degree angle to ridges on grill, close the lid and allow to cook for at least 3 to 4 minutes or until cheese begins to melt and the bread has nice browned grill marks.

Herbed lemon aioli

3/4-cup mayonnaise
1/4-teaspoon dried rosemary
1/4-teaspoon dried thyme
1/2-teaspoon grated lemon zest
1-tablespoon fresh lemon juice
1/8-teaspoon salt
1/4-teaspoon white pepper

Stir together mayonnaise and remaining ingredients. Cover and chill mixture up to 3 days

Balsamic onions

Olive oil
1 large red onion, cut in half and thinly sliced crosswise
1/3-cup balsamic vinegar

Heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring frequently, until soft and caramelized, 15 to 20 minutes. Stir in balsamic vinegar, and continue simmering until the balsamic vinegar is reduced to evenly coat the onions, 3 minutes.

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