Scott Andriani, chef, Monarch Rooftop & Indoor Lounge, New York City
Chef Andriani turns out the two dishes and other comforting classics at nightlife impresario Ric Addison’s Monarch Rooftop & Indoor Lounge in midtown Manhattan. Together, the sandwich and soup pair well with MacMurray 2014 Pinot Noir from the Russian River Valley. “It boasts romantic lavender and dark cherry notes, which complement the beef,” says Genese DeBeaux, head bartender at Monarch Rooftop & Indoor Lounge. “Its acidity works well with the bright notes of the tomato soup.”
- 1 crusty baguette
- 8 slices American cheese
- 8 ounces oven-roasted beef, thin sliced
- 1 green bell pepper, thin sliced and sautéed until soft
- 1 medium onion, thin sliced and sautéed until translucent
- 1 tablespoon mayonnaise
- 1 tablespoon unsalted butter
Slice baguette horizontally, and cut into 4 sandwich-sized sections. Place cheese on both sides of each section, and layer meat, peppers and onions in between. Close sandwich and rub mayonnaise on outside. Melt butter in frying pan over medium heat. Add sandwiches, and weigh down with sandwich press or another heavy pan. After 2 minutes, flip and repeat. Serves 4.
- 2 pints cherry tomatoes
- 2 sprigs fresh thyme
- 3 cloves garlic
- 1 large red bell pepper, seeded and sliced thin
- 7 tablespoons extra-virgin olive oil
- 1 tablespoon flaky salt, preferably Maldon, plus more for garnish
- 6 leaves Thai basil, thin sliced
- 1 teaspoon chives, thin sliced (for garnish)
Heat oven to 400˚F. Toss tomatoes, thyme, garlic and red pepper with 2 tablespoons olive oil and salt. Spread evenly on baking sheet and bake for 45 minutes. Remove from oven and let rest for 10 minutes. Add to blender, and process with remaining 4 tablespoons olive oil until smooth. Keep warm until ready to serve.
Stir in basil just before serving. Divide into 4 bowls. Drizzle with remaining olive oil. Garnish with chives and salt. Serves 4.