Sandwich Crazy For the truly crazy, we have created a sandwich shop with apparel, accessories and other odd things that probably shouldn't feature sandwiches (yet we couldn't resist). Show of your inner sandwich, and let us know which sandwich you would like to see on a t-shirt...
Amazing Sandwich Shop |
A typical Sloppy Joe consists of “ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun.” Well, we decided to make our own version of the Sloppy Joe, which we call the Sloppy Pope. We use a pandesal bun, a feta-beef-patty, and our own homemade chunky chili. To top if off and make it look real pretty, we add a little parsley. As for the name “sloppy pope?” Well, let’s just say it’s a long story…
 "Sloppy Pope" - Beef Patty With Feta, Chunky Chili And Parsley On Pandesal Bun …Continue reading “Sloppy Pope” – Beef Patty With Feta, Chunky Chili And Parsley On Pandesal Bun
Sure, it looks inconspicuous, but this little thing will burn you up. Don’t make this unless you have a high tolerance for hot spices, or substitute the chili jam for something of a more moderate taste.
 Goat Cheese with Spicy Chili Jam Appetizer …Continue reading Goat Cheese with Chili Jam Appetizer (spicy!)
We just recently discovered the Spanish Valdeon cheese on an impulse buy from Trader Joe’s, and since then we’ve used it in several of our sandwiches. It’s not an overly strong blue-cheese, but not mild like Roquefort either. It sits comfortably in the middle of the spectrum, making it a great addition to sandwiches because it adds a lot of flavor without overpowering the other ingredients.
This sandwich is on freshly baked Danish rye bread, with our leftover Jamaican Christmas ham (oh soo good). The baked pineapple that’s included was actually baked with the original ham, but you can of course use a fresh one. Enjoy.
 Ham with Roasted Pineapple, Valdeon Cheese and Tomato Vodka Mustard On Dark Rye Bread …Continue reading Ham with Roasted Pineapple, Valdeon Cheese and Tomato Vodka Mustard On Dark Rye Bread
It was one of those day were we just wanted a simple snack. Luckilly we had some leftover raspberry sauce from our Christmas panna cotta desert (which was fantastic), so with a good cheese, some cardamom crisps, and a crazy idea of adding a touch of India, we came up with this. We really liked the pairings, the rajma masala brought out a little extra zing from the cardamom, almost making it stronger.
 Cardamom Crisp Roll with Rembrandt Extra Aged Gouda, Raspberry Sauce and Rajma Masala …Continue reading Cardamom Crisp Roll with Rembrandt Extra Aged Gouda, Raspberry Sauce and Rajma Masala
We’ve never had corned beef before, but recently decided to give it a try. This is our first attempt, and while we are not quite happy with the look of this sandwich, it tasted great. This was of course also another reason to get out ye olde burner, to give the Parmesan on top a little color. The burner was a Christmas gift from a couple years ago, and besides making flan (which we have yet to do), its usefulness is being seriously challenged. However, it’s coolness is unquestioned.
 Sandwich Recipe: Corned Beef On Olive-Rosemary Bread with Muffaletta, Parmesan and Pesto …Continue reading Sandwich Recipe: Corned Beef On Olive-Rosemary Bread With Muffaletta, Parmesan And Pesto
Christmas Day we made Alton Brown’s Mighty Duck, since duck is a tradition in our family. Truth be said, we’re not sure if Alton’s recipe counts as a roasted or steamed duck, but we’re calling it roasted for now. This resulted in a delicious box of leftovers, which of course is perfect for sandwiches. So yesterday we baked ciabatta breads to celebrate the Mighty Duck.
 Duck Sandwich With Ciabatta Bread, Alton Brown's Mighty Duck, Olives, Chili Sauce, Pecorino Romano Cheese …Continue reading Roasted Duck Sandwich
‘Twas the eve before Christmas and all through the house, the smell of Jamaican Christmas ham was tempting my nose. Okay.. a poor attempt at a rhyme, but you get the message. We were starving and still had a few hours before the traditional Scandinavian Christmas (Eve) dinner. Scandinavian countries celebrate Christmas on the 24th while Jamaicans (like Americans) reserve our celebration for the 25th. To satisfy each of our cultural programming, we have two celebrations in our home- in effect, two Christmases. We spend Scandinavian Christmas with some dear friends with whom Anders is able to reconnect with his childhood memories and reserve Jamaican Christmas for the two of us. A necessary component of any Jamaican Christmas dinner is a slowly baked ham infused with the combined flavors of cloves, pineapple and brown sugar. It was a hit at last years Scandinavian dinner (go figure) so this year we decided to make it a staple. Yeah to cultural crossovers!
In the midst of the baking of the ham, we got hungry. So to satisfy the empty stomach, but not sacrifice too much space for the barrage of food that is Christmas dinner, we created this sandwich. A fresh ciabatta from Bread and Cie in Hillcrest forms the base, and is lightly warmed until the Spanish Valdeon cheese starts melting. We are always stacked up on smoked salmon from Costco. The sandwich turned truly international when we decided to add a hint of sweetness with a spoonful of tomato relish from Meyer’s (in Denmark). The combination of ingredients may seem surprising, but it was absolutely sublime. Hunger abated, we could now wait until dinner time.
 Ciabatta Sandwich With Smoked Salmon, Valdeon Cheese, Sesame Seeds And Tomato Relish …Continue reading Ciabatta Sandwich With Smoked Salmon, Valdeon Cheese, Sesame Seeds And Tomato Relish
We’ve found lately that mascarpone cheese is excellent for making all sorts of delicious mixes. Mascarpone pesto for example we used on a turkey sandwich a few weeks ago. This time we are taking it a notch up, and are making a mascarpone melt with Spanish valdeon cheese and black sesame seeds plus roasted garlic. We use this as a spread for the bread and a topping for the pastrami after melting it in the microwave. Great food !
 Pastrami Sandwich With Melted Mascarpone/Valdeon Cheese Melt …Continue reading Pastrami Sandwich With Melted Mascarpone/Valdeon Cheese Melt
This classic turkey sandwich is perfect for those thanksgiving leftovers. The cranberry relish brings back Thanksgiving dinner itself and each bite becomes a package of memories melting in your mouth. This was perhaps the best of our three thanksgiving 2009 leftover sandwiches, and of course entirely Wendie’s creation. Yummy!
 Turkey Sandwich With Cranberry Relish and Goat Cheese …Continue reading Turkey Sandwich With Cranberry Relish and Goat Cheese
After making a fantastic tuna sandwich, we made a few variations of tuna appetizers the next day. This is one of them, and it’s great. When working with tuna, be very careful not to overpower the subtle taste. We added a very mild Saint Faron cheese as a spread almost, and topped it with a small amount of balsamic vinegar reduction. Notice how the vinegar brings out the texture of the tuna in the pictures. This is a bite of food heaven.
 Seared Tuna on Saint Faron Cheese with Balsamic Vinegar Reduction Appetizer …Continue reading Seared Tuna Appetizer on Cracker With Saint Faron Cheese And Balsamic Vinegar Reduction
After Thanksgiving, it’s time for the leftover turkey to reign supreme. Truth be told, we celebrated thanksgiving with friends, and forgot to bring home leftovers, so, undeterred, we cooked another turkey the next day. Just for sandwiches. Is that dedication or what !?
 Turkey Sandwich with Greens, Curry Sour Cream, Fennel Seeds and Roquefort Cheese
When you are in a rush, Oats Crispbread (or knækbrød as it is called in Denmark) is the way to go. Slap on some cheese and jam and you have a very tasty snack. This is everyday food in Scandinavia and criminally ignored in the US. Simple and good.
 Swedish Cracker With Cheese and Pear-Fennikel Jam
If there is one thing we can’t figure out when it comes to pizza, it’s how to make them round. Tossing them in the air is a mystery which has resulted in much swearing. We’ve finally given up, and simply roll them out. This dough pizza we wanted to make extra thin crust, but the middle of the dough got stuck while rolling. After a recovery operation, folding the dough over itself and rolling again, we ended up with this half-moon shape. Looks don’t matter, taste does (or so we tell ourselves, over and over).
 Half-Moon Vegetable Pizza with Green Peppers, Grape Tomatoes and Onion …Continue reading Half-Moon Vegetable Pizza with Green Peppers, Grape Tomatoes and Onion
This is quite similar to a pepperoni pizza, the favorite pizza of the US. We changed it up a bit and used a local organic sausage from the local Poway farmer’s market. We also added blue cheese and onion to give the mouth a kick to the teeth. It works brilliantly, and is one of our favorite foods.
 Pizza: Blue Cheese, Parmesan, Organic Sausage and Onion …Continue reading Blue Cheese, Parmesan, Salami and Onion Pizza
Our first creation introducing our Mascarpone Pesto, which turned out to be a brilliant spread for sandwiches and even pizzas. This is one of our leftover turkey sandwiches from Thanksgiving, a fresh creation with a little crunch from the cucumber, and a lot of taste from the pesto.
 Turkey Sandwich On An English Muffin With Mascarpone-Pesto, Cucumber, Cranberry Relish and Avocado …Continue reading Turkey Sandwich On An English Muffin With Mascarpone-Pesto, Cucumber, Cranberry Relish and Avocado
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