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…
So many things have happened the last month, it’s hard to recap it all in one sandwich post… Let’s see… We got married and had a wonderful ceremony and party in our own back yard (fixed up for the occasion) with Anders’ sister Birgit as the Deputy Marriage Commissioner (for a day). What a fantastic day it was, lots of friends, family and food, but alas, no sandwiches. It turns out after much thinking that teaching everyone to make sandwiches would be too much work, as would assembling any great sandwich for 70 people. Instead we opted for Phil’s BBQ and some of our own appetizers. The sandwich below is pre-wedding, from back in March when we still had time to do daily sandwiches, and had a kitchen to do them in. It’s a wonderful turkey sandwich with a great old Rembrandt Gouda Cheese on top, and a chili-sauce kick to it.
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!
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 !?
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.
We recently discovered a great food store in Little Italy in San Diego. It should be noted that Little Italy is very aptly named, since it’s basically just one street. You blink, you miss it. If you are of Italian descent, please move to San Diego so we can add a couple more streets. In Little Italy, we found Assenti’s Pasta, a wonderful little delicatessen shop where you can get fresh pasta of all shapes and forms. Arriving there at 5:59pm we were simply happy traffic had not delayed us more, and positively exuberant that Assenti let us in. Yes, we had a rushed 5 minute shopping spree, but it was great. Here we found muffaletta and tuscan bean spread as well as fresh pasta (which weren’t really for sandwiches, although Anders tried and failed).
This sandwich is our first using the muffaletta, is was delicious. It fell a bit apart due to the iceberg lettuce, which became very slippery with the oil from the muffaletta and the melted cheese. We had to add toothpicks to hold it all together long enough to take pictures.
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”.
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 🙂