These shrimp are very versatile on sandwiches. They are chili-lime shrimp from Costco, pre-cooked, and they are very moist and succulent. To really try and savor their taste, we created this sandwich which combines them with mashed potatoes, lime, and a toasted bagel. The bagel gives the inevitable ‘crunch’, while the shrimps can triumph over the subtle taste from the mashed potatoes. A few sprouts just makes it look good. Of course, Anders can’t leave well enough alone, and sprinkled the whole thing with sweet curry. So much for subtlety.
This is a great little appetizer, very easy to make (even the tuna salad is easy), and you can put it together in 5 minutes flat. The sweetness of the Digestive biscuit and the red bell pepper matches the tuna salad very well.
While this particular sandwich was made with cod roe from a can, we recommend you convince your local fishmonger to get you some fresh roe (especially if you can get it smoked). However this was all we had to work with. The sandwich is simple, yet classically Danish. A toasted piece of bread is smeared with roasted garlic. Add cod roe and squeeze lime on top. Top with remoulade, capers, fried onions and ground green pepper. Very good, and an upgrade from the sandwiches schoolchildren get to take to school in their backpacks. A reminder of my childhood school lunches.. but much improved.
Know your limits… and defy them
Sometimes enough is plenty.. and then there are those days when even plenty is not quite enough. Anders has a tendency towards sandwich superfluity and I often have to protest when I see the layers that one small slice of bread is expected to support. I mean, even after visiting sandwich shops in Denmark and witnessing the architectural marvel that is the smorrebrod, I still think there is a limit. I almost want to offer defense for the poor bread. This was one of those days when I let him win and… we were both happier for it.
Hungry for a snack, I found some cilantro lime shrimp from Costco in the fridge, along with a bit of smoked salmon. In about 1 minute I had created this little post-lunch cracker, which would also work great as an appetizer for a party. The cracker used here is a water cracker, but I think I would prefer something a little more rustic next time.
For me, one of the elements of a good sandwich is relevance. What do I mean? Each element brings something necessary to the sandwhich: the spread might serve to unite disparate flavors, the fried onions to give flavor and also add needed texture etc. Nothing must be superfluous. Sometimes I fail in the relevance battle because I am outvoted by Anders for whom there is never just enough… in his sandwhich world view, there is always this little bit more that can be added. As you can imagine, between my relevance approach and his delight in superfluity, we often need the United Nations to mediate our sandwhich choices. Sometimes I win. This little one is one such victory.
Admittingly, I never envisioned adding scrambled eggs to roast beef. It just seems wrong, but scrambled eggs were being made for dinner and so I thought, “Why not”. You can call this the serendipitous sandwich because lo and behold, it actually turned out quite tasty. For a little extra crunch, I added onions (both fried and raw, sliced). Another serendipitous discovery was just how good tomato relish was on this – it went suprisingly well with the eggs and roast beef.
This is one of my favorite lunch items in downtown San Diego. It is served, surprisingly, at Ralphs, and is not only a great sandwich, but also very affordable at just $5.99. I particularly enjoy the mesquite wood smoked turkey sandwich on nine grain & seed bread (Toasted), with cajun and horseradish mayo. I usually get all the veggies, lettuce, green pepper, onion, tomato, sweet pickles, olives, etc, and in this case swiss cheese.
While I can’t claim to be the chef, this sandwich was designed by me, so I think I can claim the recipe at least 🙂
The past few weeks have been excessively hot.. even for the normally excessively high summer temperatures in Poway. Case in point – two nights ago at 10:00 pm, I had all the windows and doors open to drop the house temperature to a respectable 8oF. With temperatures like this, there is just no way I was going to do any cooking that required more than 5 minutes over a hot stove. This makes sandwiches an ideal meal. Paired with a side salad, it’s a wonderful way to beat the heat while taking care of nutritional needs.
A Danish favorite, we owe this presentation to the restaurant at Sophienholm in Denmark. The fried plaice is a classic in danish sandwich making, and is found on nearly all restaurants. It is usually served as one of the first sandwiches in a meal (One should always start with the fish) right after the pickled herring sandwich. The batter is light, since the fish is the centerpiece in this little gem.