Category Archives: Vegetables

Garden Zucchini Carpaccio Sandwich

When we make our Garden Zucchini Carpaccio, we sometimes use it as a topping for an impromptu sandwich as well. Since the salad is not very wet, it lends itself perfectly to the bread, and the crunch from the fresh zucchini’s and radishes goes very well with a softer bread without crust.

Garden Zucchini Salad Sandwich
Garden Zucchini Salad Sandwich

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Prosciutto Pizza with Pesto and Portobello Mushrooms

We recently went on a short weekend getaway to Santa Barbara, and on the way home we decided to stop by the Mario Batali pizzeria in Los Angeles called “Mozza.”  We shared a Fried squash blossoms with ricotta pizza which was excellent, but did lack a little bit of oomph. It was bland I guess, but good. We were sitting at the bar, watching the chefs prepare the dough, and learned a new technique to keep the bubbles in the edge. So we thought we would give it a try, and make a similar pizza in style, but with much more taste in it.

Prosciutto Pizza
Prosciutto Pizza with Pesto and Portobello Mushrooms

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Chicken Sandwich



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
Chicken Salad Sandwich

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Rosemary-Olive bread with Burrata, Lavender Balsamico, Dukkah and Baby Tomatoes



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
Burrata

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Grilled Fava Beans with Herbs and Lemon Zest

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
Grilled Fava Beans
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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

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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

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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

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“Little Ujin”: Roasted Duck Panini

After a visit to the local 99c Market (Asian grocery store), we got inspired by their roasted ducks and decided to make a panini sandwich. We have to admit though, the duck was of pretty poor quality which ruined the sandwich once we ate it, but if we had had a decently home-roasted duck we both feel confident this would have been a great sandwich. We also partly made this because of Ujin, who at the time had been interviewing us for an article in a Chinese youth-magazine. Respectfully we named the sandwich after her.

Roasted Duck Panini
Roasted Duck Panini

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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

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Anchovy Pizza With Fluffy Goat Cheese ‘La Lemon, Mozzarella and Arugula

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
Anchovy Pizza

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