Category Archives: Egg

Sandwich: Fried Fish Fillet With Remoulade

This past week one of this blogs co-founders celebrated his birthday and was given a party that in true Amazing Sandwich style. Anders was not only born in Denmark but spent most of his life there and it is his and that country’s commitment to the sandwich that served as the inspiration for our blog.  Denmark is the world that has transformed this humble meal to gourmet standards.  So it was only appropriate that Anders’ birthday be celebrated with an ode to the smørrebrød. So last week saw me scurrying about to purchase the necessary ingredients that would make Ida Davidsen proud. Ida Davidsen is the Grande Dame of Danish smørrebrød and operates a Michelin-starred restaurant devoted solely to this national dish. We planned on three of Anders’ favorite Danish smørrebrød: leverpostej (liver pate), Fiskefilet med remoulade (fillet of fish with remoulade) and frikadeller (meatballs). Today’s entry will be devoted to the fiskefilet. I know you are thinking – what could be so special about a fish fillet? Let me tell you my friend, this is no mere fish on bread. The preparation, construction and…  alone took me hours. We had 14 at our party and so in making for your own, you’ll need to adjust the ingredients accordingly.

Classic Danish fish-fillet open faced sandwich
Classic Danish fish-fillet open faced sandwich

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The ArtiClogger: Monte Cristo Cinnamon Sandwich (Poway Style)

Our friends Shelley and Jens have a thing for stuff that is deep fried. Being from the south, Shelley grew up frying fowl, but Jens is Danish and just developed a taste for it after meeting Shelley (we think). In any case, their love is strong so for Jens’ birthday last month, they had a ‘bring stuff to deep-fry’ party. We had deep fried chicken legs and thighs and wings, battered deep fried shrimp, deep fried Twinkies (Better than un-fried I might add, although still disgusting), and of course we brought; Sandwiches. We were a bit shocked to discover this, but of course someone has done this before, and there is a famous sandwich called the Monte Cristo with turkey, ham and cheese, and served with sugar and jam on top; a sweet, possible dessert, sandwich. So, we made it (and it was good, but fattening like a neutron bomb in your belly). This was an evening party and we forgot our good camera, so please excuse the photo quality…

Monte Cristo Cinnamon Sandwich
Monte Cristo Cinnamon Sandwich

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Breakfast Soft-Boiled Egg Sandwich

The breakfast sandwich is one sandwich that doesn’t get enough mention on this blog. Perhaps that’s because I’ve considered my breakfast sandwich choices to be too uninspired for this blog.  Some people’s idea of a breakfast sandwich is bacon, eggs, sausage, cheese or some combination thereof. Mine is much simpler – just an egg (either soft boiled or scrambled) that gets enjoyed on a weekend morning (typically Saturdays).  For me, Saturday mornings are rife with possibilities. It is the beginning of two uninterrupted days of freedom when I can indulge some of the little personal pleasures that are bypassed in the hustle and bustle of the work week. One of these is the breakfast.  On workdays, breakfast is a grab-and-go cup of coffee or tea and whatever fruit happens to be available at the moment, both of which gets consumed during my commute to the office.  If I’m particularly hungry, a boiled egg gets tossed into the mix, to be eaten when I arrive at work.  I look forward to the slower pace of the weekend breakfast. There I have a leisurely meal that serves as punctuation between my work week and weekend of freedom.  For the most part, the basic ingredients remain the same as the work week breakfast; what differs is the preparation and presentation.  The coffee/tea is served in a mug/teacup rather than my travel thermos; the single fruit is exchanged for a bowl of homemade fresh fruit salad; and the egg is served either scrambled or soft boiled, with or without a slice of toast.   Better yet is that I get to enjoy this sitting on my favorite garden bench (weather permitting).  It’s  a breakfast that is a sort of culinary exhalation – as if to say,  “Aaah.. it’s weekend and this is my time.”

Breakfast Egg Sandwich
Breakfast Egg Sandwich

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Feta-Stuffed Beef Patty Sandwich With Avocado, Red Bell Peppers On Spinach And Dubliner Cheese

You may think this is an odd looking giant patty, and you would be right. But there is a reason of course; the patty is stuffed with feta cheese. So take a step back and say “woooa”, then re-evaluate your first impression. Quite frankly, we forgot to take a photo with a cross-cut, so someday we’re going to have to make this again. Until that happens you can always try it yourself, it’s gooood.

Feta-Stuffed Burger With Avocado, Red Bell Peppers On Spinach And Dubliner Cheese
Feta-Stuffed Burger With Avocado, Red Bell Peppers On Spinach And Dubliner Cheese

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Ye Regular Olde Burger: Beef Patty, Spinach, Baby Cucumber, Tomato, Mustard And Basil Dressing On A Pandesal Roll

OK, you have a point. This is perhaps not quite amazing enough to be on “amazing sandwiches”… But we liked it. This is a simple, plain garden variety burger, and sometimes that’s all you need to bring you back from a long day at work doing the man’s bidding. Yes, you know what we mean; cubicle work!

Regular olde burger with beef patty, cucumber, tomato, mustard dressing on a boleo bun
Ye Regular Olde Burger: Beef Patty, Spinach, Baby Cucumber, Tomato, Mustard And Basil Dressing On A Pandesal Roll
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“Sloppy Pope” – Beef Patty With Feta, Chunky Chili And Parsley On Pandesal Bun

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 Joe Bonus Burger; feta-beef patty, with homemade chili and parsley on boleo bun
"Sloppy Pope" - Beef Patty With Feta, Chunky Chili And Parsley On Pandesal Bun

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Chicken Truffle Mousse Pâté Sandwich With Pastrami, Scrambled Eggs, Dukkah And Cucumber on Lingonberry Bread

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.

Chicken Truffle Mousse Pate Sandwich With Pastrami, Scrambled Eggs, Dukkah And Cucumber on Lingonberry Bread
Chicken Truffle Mousse Pâté Sandwich With Pastrami, Scrambled Eggs, Dukkah And Cucumber on Lingonberry Bread
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Egg Sandwich with Tarragon Infused Creamy Garlic Paste and Tomatoes

I love eggs. I know there are people who can only enjoy eggs if it is combined with mulitiple other ingredients that camouflage the taste of the eggs themselves. Anders is one of those and for him, omelets is the solution. But for me there are those evenings when all I want for dinner is a meal of well-scrambled eggs. This was one of those times. This little delight was paired with a creamy garlic paste and served with tomatoes on lighty toasted English muffin.

Egg Sandwich with Tarragon Infused Creamy Garlic Paste and Tomatoes
Egg Sandwich with Tarragon Infused Creamy Garlic Paste and Tomatoes

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Middle Eastern Kafta Patties

At our favorite shawarma shop on Strøget in Copenhagen, known as Shawarma #1 (presumably because the address is at #1, but also because it was the first shawarma shop in Copenhagen anno 1980), one of our favorite sandwiches is the kafta burger. When ordered, you must wait patiently while the patties grill for 10-15 minutes and frequently ask yourself “did they forget me?” In 20 years, they have never forgotten me, and the wait is always worthwhile.

Living in San Diego, we wanted a way to re-create our own version of the kafta burger. So, we created this recipe, which is a mix of several other recipes found online. We wanted our own unique blend of spices; More spicy, more parsley, and of course with fennel.

Kafta Burger Patties After Grilling
Kafta Burger Patties After Grilling

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Maria’s Liver Pâté

It can sometimes be very hard to find a great liver paté in your local grocery stores. Thankfully, creating one from scratch is easier than you might think, and the result is amazing. This recipe was handed down to me from my step mother Maria, who wooed everyone she knew with this magic creation. It is simply the best liver pâté I have ever had anywhere, and that says a lot. It is also very easy to make, given you can find the raw ingredients, which are not that common anymore, but which any decent butcher should be able to divine.

Homemade Liver Pate
Homemade Liver Pate

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