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 |
One sandwich I have never gotten around to liking is the chicken salad sandwich. Perhaps it’s because I was introduced to it at a deli counter. The mayonnaise was so plentiful that I could hardly taste the chicken. Since then I’ve stayed away from all chicken salads, and supermarket deli counter foods for that matter. Still searching for a quick meal last night I decided to attempt to make my own and thereby kill two birds with a single chicken breast: rescue the chicken salad from mayonnaise hell and make a week night meal in time for Anders and I to enjoy a date night (go see the movie Unstoppable). Both were handily accomplished.
 Chicken Salad Sandwich …Continue reading Chicken Sandwich
We love light spring-sandwiches that brings out the best in the ingredients such as heirloom tomatoes or burrata cheese. For this one we happened to have a bit of both, plus some of our homemade dukkah which is perfect for sandwiches like this. We also recently bought an amazing Lavender Vinegar from VivaOlivia which worked perfectly with the mild burrata and the pop-pop of bursting tomatoes as you chew.
 Burrata …Continue reading Rosemary-Olive bread with Burrata, Lavender Balsamico, Dukkah and Baby Tomatoes
NO matter how much we want to push the envelope for sandwiches, we can’t possible fit this posting into that category. However, after growing fava beans over the winter (they call it winter here in San Diego, but it’s really similar to spring in Denmark), we have a tremendous harvest. Wendie came up with an amazing recipe for fresh fava beans, and in a moment of optimism, we decided to make a youtube video of the entire process.
And so, ladies and gentlemen, for once we have a non-sandwich recipe, and a video to go with it. Please let us know if this is something you want to see more of in the future, and what you think of the video. Wendie didn’t want me to tape her head for some reason, but if we do more I’ll make it happen to avoid further ‘headless presentations’ 
 Grilled Fava Beans
On the scene reporting from Portland, Jamaica at the Frenchman’s cove: Juici Patty with coco bread.
In Jamaica, patties are made from a sort of think filo-dough with various fillings: Chicken (spicy), beef, lobster, shrimp, vegetable or soy. They are sold from a chains of stores spread over the island, each of which are as hunger inducing as staring at cardboard. However, don’t let their boring interior put you off.
Essentially two major chains are vying for the hearts of the locals: Tastee, the original chain, and Juici Patty, the copy-chain. Having tried both, I have to join the revolution and vote for Juici Patty. Their patties are more crunchy, and with better filling. On warning though, if you click on the link, your computer will start playing some pretty awful music without warning. Such is the power of marketing and sales in Jamaica…
For the purposes of this review, I chose a chicken patty, with coco bread. I realize this is odd, taking a patty which is already baked in dough, and then wrapping it in even more bread. But, this is the way of the local, and who am I to argue with cultural traditions. The coco bread also justifies the review, since anything wrapped in bread is a sandwich in our book.
 Juici Patty With Coco Bread …Continue reading Juici Patty With Coco Bread
Super simple tasty mid-day treat, whip it up in 5 minutes flat for green happiness.
 Lemon Avocado with Dukkah on Pita Bread …Continue reading Lemon Avocado with Dukkah on Pita Bread
Continuing our tradition of declaring pizzas ‘a kind of sandwich,’ we present this shrimp pizza with pesto sauce and smoked paprika. Like the pizzas that went before it, it descends from our 15 week pizz-off Friday end-of-week celebration stint. We’ve come to love these Fridays, and hope to start anew soon albeit with a different theme (Yet to be determined, maybe tapas?).
 Pizza With Pesto, Cilantro Lime Shrimp, And Smoked Paprika …Continue reading Pizza With Pesto, Cilantro Lime Shrimp, And Smoked Paprika
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 …Continue reading Meatball Sandwich With Homemade Sour Cream Dressing And Fried Sage
I love it when I can turn Anders on to new and/or previously unloved foods. Much of our experience of food comes from our earliest introduction as children and it seems that taste memory is the longest memory. He must have had a bad introduction to anchovy as a child and hated it because he just cannot abide the stuff. Well he couldn’t until he had this pizza. Still, I can see how a child would be unenthusiastic about anchovies – salty, oily, and fishy. Lucky for me I wasn’t introduced to this taste trilogy until I was in college. A Bulgarian friend gave me a slice of fresh bread with butter and anchovies sprinkled with lemon juice. It was a delight and I have loved it ever since.
This pizza made an equal convert out of Anders: anchovies, with lemon slices, mozzarella, goat cheese and caramelized onions. The look on his face when I mentioned it – consternation. The look after his first bite – rhapsody!
 Anchovy Pizza …Continue reading Anchovy Pizza With Fluffy Goat Cheese ‘La Lemon, Mozzarella and Arugula
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 …Continue reading Chicken Salad with Apple and Pecans
As one of our guests said when I won the weekly pizz-off pizza dinner with this pizza: “It’s not fair, no one can loose with seared tuna!” To be fair I have to concede the point I suppose, as even breakfast cereal with seared tuna would probably be awesome (someone try and let us know). The dough was new for us as our friends at Rossi Pasta sent us a few samples to cook with (Thanks guys). Probably one of our best tasting pizza’s ever.
 Seared Ahi Tuna Pizza with Avocado and Beech Mushrooms …Continue reading Seared Ahi Tuna Pizza with Avocado and Beech Mushrooms
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 …Continue reading Savory Scone Sandwich with Seared Ahi Tuna
 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 …Continue reading Warm Liver Patê Sandwich With Danish Bacon, Fried Onions, Sweet Pickles and Beets
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 …Continue reading Phil’s Chicken BBQ Sandwich
The quintessential American sandwich is the hamburger. That despite the fact that in nearly a decade of living here, I have yet to see a burger made with ham. Anders and I have very little experience with making burgers but as the owners of this blog, and having adopted America as our home, we have to powerful reasons to address this deficiency. And what better day to do that than on the grilling day of the year – Fourth of July. I know, I know – I am six months late in posting this entry.
 Wendie's 4th of July Burger …Continue reading Jamaican Jerk Burger with Grilled Pineapple and Cabbage Salad
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 …Continue reading Sandwich: Fried Fish Fillet With Remoulade
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