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 |
A Kafta (or Kofta or kūfta, is Persian in origin. کوفتن (Kuftan) means “to beat” or “to grind”, according to WikiPedia. One could say that a Kafta patty is like a spicy meatball. In any case, it’s delicious, and since we recently made some, a wonderful Kafta Burger (ok, maybe more of a sandwich, given the bread) is in order. We made our own version of the traditional yogurt dressing, because we can. We love this Middle Eastern food so in the future expect to see more recipes like this. We think Middle Eastern food should be a food group!
 Cheese Kafta Burger with Grape Tomatoes, Roasted Garlic, Olive Oil, Thai Basil, Grape Tomatoes and Spicy Light Yogurt Dressing …Continue reading Cheese Kafta Burger with Grape Tomatoes, Roasted Garlic, Olive Oil, Thai Basil, Grape Tomatoes and Spicy Light Yogurt Dressing
For Anders’ birthday, we went to lunch at the Blue Water Seafood Market & Grill in San Diego. It was our first time here, so we decided to start with some of the most expensive sandwiches on the menu. The Seared Ahi Tuna with Chipotle seasoning on a toasted sandwich, and the soft shell crap sandwich with lemon butter seasoning. Both were “served on soft boleo roll with lettuce, tomato, red onion and tartar. Toasted upon request.” We also opted in for the optional Avocado. While we did ask for them to be toasted that never happened but we decided to dig in anyway. No reason to send back perfectly good sandwiches after all.
 Soft Crab Sandwich served on soft boleo roll with lettuce, tomato, red onion and tartar.  Seared Ahi Tuna Sandwich with Chipotle Seasoning served on soft boleo roll with lettuce, tomato, red onion and tartar. …Continue reading Review: Seared Chipotle Tuna and Soft Shell Crab Sandwiches at Blue Water Seafood Market & Grill in San Diego
Open faced sandwiches can be beautifully stacked creations, but when squeezed into a lunch-bag, carried by 10-year olds biking to school in a backpack and thrown in a community refrigerator, open-faced sandwiches may not be the first choice of lunch.
Not so for my mom. She was a firm believer in open-faced sandwiches and made them as if I was eating at home, except, she wrapped them tight in cellophane wrap before stacking them in my lunch box.
As you might image, the end result was not always… appetizing. Cod roe sandwiches with remoulade and fried onions turned into cud roe salad with wet soggy onions. A once tantalizing potato sandwich with mayonnaise and green onions turned into something wet and soggy, almost like paste.
This sandwich, a cod roe creation, is my own personal rebellion against my childhoods school sandwiches. I reject the cellophane wrap method, and embrace exuberance.
 "Hallelujah" Cod Roe Sandwich with Parmesan Crisps …Continue reading ‘The Hallelujah’ Cod Roe Sandwich with Parmesan Crisp
This sandwich blog is getting to me. For almost a week I’ve been anticipating a convenient time to make my famous (20 years ago in college at least) tuna salad. Each time I was about to make it, some other sandwich had to take priority (since we’re on a budget, we can’t just keep making new stuff without first eating all of the old). So, today I finally got to make it and what a blast. I got to use it on 3 different style sandwiches in just one day, and I still can’t get enough of it.
This one is a tuna salad sandwich with chili-lime shrimp and fresh lettuce and cucumber. Topped with a few cuts of green onion and 2 grape tomatoes cut in half. A bit of stone ground mustard adds the zing to the zong to the ramalamadingdong.
 Tuna Salad on a Roll with Chili-lime Shrimp, Grape Tomatoes, Lettuce, Mustard and Green Onions …Continue reading Tuna Salad on a Roll with Chili-lime Shrimp, Grape Tomatoes, Lettuce, Mustard and Green Onions
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 entire huge Mesquite Wood Smoked Turkey cheese sandwich with veggies …Continue reading Mesquite Wood Smoked Turkey Cheese Sandwich
“Dyrlægens natmad” as it is called in Denmark is an old sandwich like your mom used to make them. In English, it’s translated as “The veterenarians midnight snack”. It consists of liver pate on rye bread, topped with corned beef (or other salted meat), aspic, and onion rings. In this version, we start our assembly by adding lettuce at the base.
 THe veterinarians nightly snack (Dyrlægens natmad) …Continue reading “The Veterinarians Midnight Snack” – Dyrlægens Natmad
This classic danish sandwich is a favorite with anyone visiting Denmark. Battered fried Plaice with Shrimp and Caviar are the main ingredients, and it only get’s better from there. [...]
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