Category Archives: Smears

Roast Beef Panini

Spring has arrived in San Diego. The weather is warm, our vegetable beds are loaded with freshly planted tomatoes, and we are just finishing a couple retainer walls that give us a few hundred more feet of planting space. Life is good. And to celebrate, we made this lovely (and simple) roast beef panini sandwich.

Roast beef Panini
Roast beef Panini

Continue reading Roast Beef Panini

VN:F [1.9.17_1161]
The people have spoken
Rating: 5.0/5 (1 vote cast)

Triple-Decker Chicken Avocado Sandwich

There are occasions when my enthusiasm goes a bit overboard… This is one such occasion, where dinner turned into a monster sandwich. By the way, nerd moment; the top photo reminds me of the “alien” in the movie of the same name. Anyone see the resemblance?

Tripple-Decker Chicken Avocado Sandwich
Triple-Decker Chicken Avocado Sandwich

Continue reading Triple-Decker Chicken Avocado Sandwich

VN:F [1.9.17_1161]
The people have spoken
Rating: 3.0/5 (1 vote cast)

Sandwich: Seared Tuna on Sjufrön Knäckebröd with Feta, Onion, and Soy/Wasabe Sauce

Sometimes we do crazy stuff to our sandwiches which doesn’t work out so well, like our infamous pasta-sandwich. If you don’t try it how would you know, right? This time we did crazy stuff, and it worked out wonderfully, although by any stretch of the imagination this sandwich should not have worked. Perhaps one really can’t do any evil with seared tuna….

Sandwich: Seared Tuna on Sjufrön Knäckebröd with Feta, Onion, and Soy/Wasabe Sauce
Sandwich: Seared Tuna on Sjufrön Knäckebröd with Feta, Onion, and Soy/Wasabe Sauce

Continue reading Sandwich: Seared Tuna on Sjufrön Knäckebröd with Feta, Onion, and Soy/Wasabe Sauce

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)

Meatball Sandwich with Sautéed Beech Mushrooms

There is something oddly alien and organic about beech mushrooms that just makes them pop in photos. As an added benefit, they also taste really good, and you can usually pick up a bunch from your local Asian grocery store. Cut of the base where they are all connected and treat them like ordinary mushrooms after that. This sandwich brings out the best of the mushrooms, because they are so prominent compared to the other ingredients. We opted for a brief sautéing with olive oil and thyme.

Meatball Sandwich with Sautéed Beech Mushrooms
Meatball Sandwich with Sautéed Beech Mushrooms

Continue reading Meatball Sandwich with Sautéed Beech Mushrooms

VN:F [1.9.17_1161]
The people have spoken
Rating: 5.0/5 (1 vote cast)

Meatball Sandwich With Homemade Sour Cream Dressing And Fried Sage

We’re not sure this is a classic Danish open faced sandwich in the sense that the toppings are a bit untraditional. Fried sage and Dukkah? That’s not what you would typically see in a Danish sandwich shop. But the concept is very typical: Meatball sandwiches are seen everywhere and classic toppings includes sweet pickles, lettuce and mushrooms. We just improvised on the theme, adding a bit of San Diego flair…

Meatball Sandwich
Meatball Sandwich

Continue reading Meatball Sandwich With Homemade Sour Cream Dressing And Fried Sage

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)

Chicken Salad with Apple and Pecans

Since this was my first attempt at chicken salad, I used a recipe from Food Network as my guide. But I changed it up tremendously to make it nearly unrecognizable.  The chicken was grilled instead of poached; celery was replaced by fennel (celery is one of the few vegetables that I just don’t like); the herbs were doubled (many recipes are just too timid with the use of herbs); and some of the mayonnaise was replaced by sour cream (my attempt at a healthier and more tangy salad).

Chicken Salad Sandwich
Chicken Salad Sandwich

Continue reading Chicken Salad with Apple and Pecans

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)

Pizza! Caramelized Onions With Roasted Butternut Squash, Blue Cheese, Fried Sage And Parmesan Crisps

On a recent Pizz-Off!, we had three amazing pizzas. Two were made by our friends, and this one was our entry into our competition.  If you are looking for a new way to enjoy the abundance of butternut squash now making its appearance in fall farmers markets, this is it!  I love butternut squash. I have got to find a new way of expressing my pleasure about foods, since I seem to ‘love’ everything. But it really is true. There are very few foods that I don’t absolutely delight it and can’t find a way to work into a tasty meal. That has served me well since I’ve managed to quiet some of Anders initial protests and converted him to many foods that he had previously sworn off: Swiss chard, oxtail, sweet potatoes. Anyway, back to the butternut squash. I think it was about our 7th or 8th pizza night and I was racking my brain trying to come up with a new recipe to serve.  When you have a pizza competition with friends every Friday, with each friend making a different pizza, you begin to stretch creativity. Then I remembered my birthday gift to Anders last year – a cooking class at Sur la Table. For that class, we prepared butternut squash ravioli with fried sage.  It was wonderful-so much so that the following weekend we made our own homemade version.  We haven’t made it since then (an oversight I will have to remedy soon!) So this pizza for me is reminiscent of that meal and combines all the flavors of that meal on a pizza : Butternut squash with fried sage and caramelized onions.

Note: This pizza is a little involved but it’s so worth it. You can prepare some of the ingredients (the squash and the onions) in advance to save time on the day of. I unfortunately thought up this recipe while at work.  With two hours to prepare the ingredients before the guests arrived, I had to shop, roast squash, caramelize onions and the most critical thing – clean the kitchen!  I needed every second of those 2 hours.

Pizza! Caramelized Onions With Roasted Butternut Squash, Blue Cheese, Fried Sage And Parmesan Crisps
Pizza! Caramelized Onions With Roasted Butternut Squash, Blue Cheese, Fried Sage And Parmesan Crisps

Continue reading Pizza! Caramelized Onions With Roasted Butternut Squash, Blue Cheese, Fried Sage And Parmesan Crisps

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)

Sandwich: Grilled Salmon With Tarragon Mustard on Naan

This is a very simple sandwich, which basically is a great piece of Naan bread from Trader Joe’s, a slice of salmon, and a touch of tarragon mustard. I’m sure any Indian would cringe his or her toes considering the bread to be actual Naan, but whatever it is we get it every few months. It is a very soft and thick bread that almost melts in your mouth.

Salmon on Naan With Tarragon Mustard Sandwich
Salmon on Naan With Tarragon Mustard Sandwich - In the background, yes, that's the Great Wall of China.

Continue reading Sandwich: Grilled Salmon With Tarragon Mustard on Naan

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)

Savory Scone Sandwich with Seared Ahi Tuna

One of the wonderful thing of making scones for a living (We run The Scone Company), is that sometimes we have to experiment with new flavors. This sandwich includes a savory scone we made as an experiment, which has goat cheese, chives and cracked pepper and salt on top. It was delicious and although the goat cheese melted too much, it still left a nice flavor in the scone. This is one of our test-sandwiches – a seared ahi tuna sandwich with Mr. Stripey tomatoes, a bit of garlic mayo and a smidgen of pesto.

Savory Scone Sandwich with Seared Ahi Tuna
Savory Scone Sandwich with Seared Ahi Tuna

Continue reading Savory Scone Sandwich with Seared Ahi Tuna

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)

“Small Dragon” – Sweet Bun Roasted Duck Sandwich

Inspired by the very thought of China, we decided to attempt to make a couple of ‘Chinese’ sandwiches – at least in inspiration. The first is a roasted duck sandwich on a steamed sweet bun. You will notice the green onions sticking out of the bun… That was Anders trying to make it look like a dragon, then giving up. Instead it looks a bit like a large bald caterpillar head.

Sweet Bun Duck Sandwich
Sweet Bun Duck Sandwich

Continue reading “Small Dragon” – Sweet Bun Roasted Duck Sandwich

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)

Warm Liver Patê Sandwich With Danish Bacon, Fried Onions, Sweet Pickles and Beets

Unlike many of my American friends who were tormented by liver as children, I actually do like liver. Well, I do if either my mother or I made the dish. Oh… and I shouldn’t forget that liver breakfast served by the Pegasus hotel in Jamaica. At least, they used to when I frequented that place about 10 years ago. Liver just happens to be one of those dishes that can so easily cross the very thin line between sumptuous and sickening, light and leathery.  This is especially true of cow’s liver, which I have been unfortunate enough to dive it only to find myself masticating like a cow!  For that reason, I prefer to eat liver only from people whose cooking abilities I can entrust my liver eating palate only to – those who have consistently demonstrated the ability to respect that line of demarcation.  Until I discovered liver pate, I thought that was a realm occupied only by myself and the chef at Pegasus. Liver pate is one of those dishes that are remarkably forgiving of overcooking.  I’ve never made liver pate myself but have been happily eating it since Anders introduced me to it on my first trip to Denmark a few years back. It is the key part of one of his favorite smørrebrød items.

Liver Pate Sandwich
Liver Pate Sandwich

Continue reading Warm Liver Patê Sandwich With Danish Bacon, Fried Onions, Sweet Pickles and Beets

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)

Phil’s Chicken BBQ Sandwich

We used the very last of our leftovers from our April wedding (where we were lucky enough to have Phil’s BBQ cater) to make this sandwich. And… It’s magnificent! I’ve been trying for weeks now to get my workplace to order Phil’s BBQ for lunch, but they’re “saving it for a special occasion.” Oh those fools, don’t they know that every time you eat at Phil’s, it’s a special occasion? OK, enough with the ranting, I never knew I would become such a fan of BBQ, but there you have it.

In this sandwich the ‘crunch’ comes from the radish and the micro-greens, and the spice from the cayenne garlic spread we get at the local farmers market. I would like nothing more than to be able to make that darn delicious garlic spread myself, but after having run the food processor for 30 minutes straight, I realized it’s impossible to get the fluffy goodness needed (as well as getting rid of the strong taste of garlic). An industrial blender or puree machine is needed to it, so; farmer’s market is our only solution.

Phil's BBQ Chicken Sandwich
Phil's BBQ Chicken Sandwich

Continue reading Phil’s Chicken BBQ Sandwich

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)

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

Continue reading Sandwich: Fried Fish Fillet With Remoulade

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)

Johnsonville Italian Sausage Pizza With Roasted Garlic, Portobello Mushrooms and Parmesan Crisps

For the past two months, we’ve been hosting weekly pizza parties.  Well, truth be told, they have been competitive throw downs where our friends are invited to say goodbye to the week that was and bring their best recipes to battle it out for the pizza crown.   We’ve had some pretty fantastic creations.  After 8 weeks though, inspiration begins to wane. So we were quite excited to hear of the tastespotting.com Johnsonville Italian Sausage competition.  Inspiration, the chance to get our pizza on our favorite food porn site AND the likelihood (albeit remote) of winning a food making competition.  How could we not be excited?

Anders had this one on his mind for a whole week and came up with this creation: Johnsonville Italian Sausage Pizza with  roasted garlic, Portobello mushrooms and topped with parmesan crisps and toasted pine nuts. Does it get any crazier than this?   We hope you like it, and if you do please vote for us when the time comes.

Johnsonville Italian Hot Sausage Pizza
Johnsonville Italian Hot Sausage Pizza

Continue reading Johnsonville Italian Sausage Pizza With Roasted Garlic, Portobello Mushrooms and Parmesan Crisps

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)

Grilled Zucchini Sandwich With Oven-Roasted Tomatoes & Parsley-Jalapeno Paste

If you’ve been in San Diego for the past few weeks, you would be wondering where is that glorious San Diego sunshine that we are known for. It’s been nothing but rain and overcast skies and nary a day above 70 degrees. Of course, for our mid-West and East coast friends, you are now reading this with great disdain for our inability to tolerate any temperature below 70. We can’t help it – we are spoiled. In my case though I don’t mind the colder weather as much as I mind what it means for the backyard garden. It is in the decline of production that I see the first signs of the end of summer, and am reminded that I need to get the jackets cleaned before the winter really hits us. The tomatoes have yielded the last of their crop; the cucumbers have given up their valiant fight; the basil plants are beginning to go to seed and the zucchini – that prodigious producer – has finally kicked the bucket. Time to pull up the old plants and start with the winter garden. In the meantime, here’s a sandwich that serves as an ode to summers past: grilled zucchini with parsley-jalapeno paste and roasted tomatoes. We made this in the good old days of summer.

Grilled Zucchini Sandwich With Oven Roasted Tomatoes And Hot Salsa Verde
Grilled Zucchini Sandwich With Oven Roasted Tomatoes And Hot Salsa Verde

Continue reading Grilled Zucchini Sandwich With Oven-Roasted Tomatoes & Parsley-Jalapeno Paste

VN:F [1.9.17_1161]
The people have spoken
Rating: 0.0/5 (0 votes cast)