Win a copy of New American Table! - details

From New American Table by Marcus Samuelsson and Heidi Walters (John Wiley & Sons, 2009)

Makes 4 sandwiches

One of my favorite things to do is to take simple poor-man's-food ingredients and put them together in a memorable way. This little sandwich does just that, using sambal oelek, arugula, and sardines to dress up a fried egg sandwich with heat and flavor. This filling breakfast sandwich is just the thing after a night on the town. Use organic eggs to make it extra special.

• 3 tablespoons olive oil
• 1 garlic clove, chopped
• 1 cup baby arugula
• Salt and freshly ground black pepper
• 4 large eggs
• 4 slices day-old sourdough bread
• 2 teaspoons Sambal Oelek (see recipe below)
• 1 tomato, thinly sliced
• 8 canned white sardine fillets
• 1 tablespoon soy sauce

1. Heat 1 tablespoon of the olive oil in a large sauté pan over medium heat. Add the garlic and arugula and sauté until the arugula begins to wilt. Season with salt and pepper. Remove the pan from the heat. Transfer the arugula to a medium-sized bowl and set aside. Return the sauté pan to the heat.

2. Heat the remaining 2 tablespoons olive oil over medium heat. Add the eggs, season with salt and pepper, and cook sunny side up until the yolks are set, about 4 minutes.

3. To assemble the sandwiches, spread each slice of bread with a thin layer of sambal oelek. Top with slices of tomato and the sautéed arugula. Arrange a fried egg on top and place 2 sardines on each egg. Drizzle with soy sauce.

Sambal Oelek

From New American Table by Marcus Samuelsson and Heidi Walters (John Wiley & Sons, 2009)

Makes ½ cup

Every chef has "secret" ingredients that he or she turns to again and again to add a special spike to his or her food. For me, one of these ingredients is sambal oelek. This Indonesian condiment balances heat from chile peppers with saltiness and sweetness for a flavor unlike anything else I know. I use it as the starting point for any number of rubs and sauces, blended with olive oil and herbs like parsley, to add an element of heat. You can buy premade sambal oelek at ethnic markets or you can easily make your own with this recipe.

• 2 Jamaican chiles, seeds and ribs removed, chopped
• 4 jalapeno chiles, seeds and ribs removed, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon light brown sugar
• 2 garlic cloves, crushed and peeled

1. Toss the Jamaican chiles and jalapeños with the salt and brown sugar in a small bowl and let sit for 4 hours.

2. Heat a sauté pan over high heat. Add the chile mixture and sauté for 4 minutes. Transfer to a small food processor, add the garlic, and puree until smooth.

Can be stored in an airtight container in the refrigerator for up to 1 week.

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