One sandwich I have never gotten around to liking is the chicken salad sandwich. Perhaps it’s because I was introduced to it at a deli counter. The mayonnaise was so plentiful that I could hardly taste the chicken. Since then I’ve stayed away from all chicken salads, and supermarket deli counter foods for that matter. Still searching for a quick meal last night I decided to attempt to make my own and thereby kill two birds with a single chicken breast: rescue the chicken salad from mayonnaise hell and make a week night meal in time for Anders and I to enjoy a date night (go see the movie Unstoppable). Both were handily accomplished.
I guess we have to admit it… we love smoked salmon, and use it often on sandwiches. Over the years we’ve posted many variations that might seem similar, but all serve as a reminder of how easy it can be to add variation to your sandwiches by just changing a few key ingredients. This is no different.
After a visit to the local 99c Market (Asian grocery store), we got inspired by their roasted ducks and decided to make a panini sandwich. We have to admit though, the duck was of pretty poor quality which ruined the sandwich once we ate it, but if we had had a decently home-roasted duck we both feel confident this would have been a great sandwich. We also partly made this because of Ujin, who at the time had been interviewing us for an article in a Chinese youth-magazine. Respectfully we named the sandwich after her.
Another trip to good old Trader Joe’s on a rainy Friday afternoon yielded some new ingredients for sandwiches that we just had to try. Here is our first go at a chicken truffle mousse Pâté, which almost melts when heated, but tastes quite nice. The scrambled eggs was of course the brainchild of Wendie, who every few weeks has urgent cravings for scrambled eggs. And if you wonder what the letters in the background of the pictures says, this is an old Swedish container called Madam Blue used for soap (sæbe). We got these from Anders’ mother, some of the last memories of his Swedish childhood cottage near Hyltebruk.
There’s something to be said for simplicity, and when we cook it is usually Wendie saying it. After we baked our Lingonberry bread, Wendie made this sandwich and I made the “Turkey Sandwich with Creamy Garlic Paste, Avocado, Red Bell Pepper and Onion on Lingonberry Bread“. Both were good, but given the exuberant amount of toppings on mine, it should have been 4 times better. However, this simple construction proved to be a worthy contender in our internal struggle for sandwich supremacy. The slight chewiness of the mushroom goes really well with fresh bread. Wendie’s genius is of course to sauté the mushrooms in olive oil with a hint of chili, which really pops out your taste buds so they can pick up the flavors of the wonderful Roquefort.
Lingonberries are small red slightly sour berries that are famous throughout Scandinavia. Lingonberry bread, as the one we have here, is a mix we got at the local Ikea. It is a dark bread, almost rye, with a minimal amount of lingonberries (We found 3), and decent if you’re in a rush (and for just a couple bucks, it’s very well priced). However, we won’t be trying it again, at least not without some augmentation. This sandwich was made on our first lingonberry bread ever, fresh out of the oven (and that’s always good). Sliced turkey from the local deli, creamy garlic paste from the local farmer’s market and fresh avocado and red bell peppers makes up this little adventure. The creamy garlic paste we found is amazing on sandwiches, and we highly recommend it. It’s from ‘The Majestic Garlic”.