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Saturday: Wake up. Shower. Get Dressed. Breakfast now, NO, kitchen remodel. Drink milk, drive to Escondido. Get mulch and rosebushes, look at avocado tree. Back, unload, Costco. Gas, Bank, Home. Hungry, NO, kitchen remodel! What to do? This. Simple, good, easy, fast, out the door again…  Black Forest Ham Sandwich With Goat/Roquefort Melt And Parmesan …Continue reading Black Forest Ham Sandwich With Goat/Roquefort Melt And Parmesan Leftover chicken is fantastic. Carefully pick all the little pieces of meat off, and make yourself a nice chicken salad. It’s very easy and simple, and we quite frankly look forward to the day after the roast as much as the roast itself. We have fallen in love with pepitas seeds (aka pumpkin seeds): These seeds are fantastic on sandwiches, as they provide some ‘crunch’ and taste great on top. We find them to be very under-utilized and the next experiment will be to try them on pizzas. We already know they work wonders on Lavash crackers. Posting this recipe makes us long to have a kitchen again, as currently everything we have is torn out and dumped. Over the next four weeks, we hope our fantastic contractor will be done building it back up, with lovely Calacutta marble counter tops and custom cabinets. Ahhh dreams…  Chicken Salad Sandwich On SourDough With Anis Tomato Sauce, Fried Onions And Pepitos Seeds Well our kitchen remodel is under way now, and today our old kitchen was reduced to rubble, and placed in a giant container outside the house. We are very excited to get the new one in about 4-6 weeks, and before the demilition began we had the sanity to make a few sandwiches and pizzas to keep things interesting while we await perfection. This weekend we shall attempt some sandwiches made entirely on our BBQ, and look forward to being creating. Until then, this is a little gem we made last week, falafel (great for sandwiches), with a nice homemade yogurt dressing. We hope you enjoy it.  Ciabatta Falafel Sandwich with Red Pepper And Paprika And Roasted Garlic Dressing Beets are, at least here in SoCal (Southern California) a much ignored root. I’ve heard countless locals sneer at the very mention of it, claiming it taste like soil, and wondering what in the world such a thing could be good for. Well, dear neighbors, here is a sandwich that the beet is perfect for. Make your own chicken salad, and cut a slice of pickled beet root on top, and it’s just fantastic. It add lots of color to an otherwise drab sandwich. By the way, we highly recommend not buying the pre-made cardboard chicken salads in the grocery store, when it’s so easy and cheap to make. It also tastes a lot better by the way. Interestingly, I have no recollection of my mother ever making any such thing, and the first time I even remember having a ‘chicken salad’ is buying one in a grocery store after moving to a dorm in college. I wonder what my mom did with all those chicken leftovers, come to think of it?  Chicken Salad Sandwich with Beets One of our crazy experiments finally paid off. The addition of the salad dressing to this bread takes this simple sandwich to a whole new level. The bread, after toasting, is moist but yet crunchy. The dressing adds a ‘zing‘ to the ham. This sandwich reminds us of Woodstock: a mixed bag of nuts making sweet music together. Feel the love, add the dressing!  Pepper Ham Sandwich With Salad Dressing, Cheese, Roasted Garlic And Smoked Paprika Roasted duck is a great treat, although the price for a duck in Poway is ridiculous. This is a sandwich we forgot to post dating all the way back to Christmas 2009. The cranberry relish was homemade, and just went perfect with the Spanish Valdeon cheese and the duck. For all you kids out there, it is very likely this was in fact Donald Duck. We’re sorry, we really are, we just couldn’t help ourselves (he was delicious).  Roasted Duck Sandwich with Valdeon Cheese, Cranberry Relish And Green Pepper …Continue reading Roasted Duck Sandwich with Valdeon Cheese, Cranberry Relish And Green Pepper After making our Costco Sandwiches (of which one is part of the March 2010 Costco Connection magazine), we still had some leftover corned beef coleslaw… And as the saying goes, “Naked Women Learn To Make Sandwiches and Trade for Clothes,” so we whipped up this little beaut. We love potato sandwiches, and we find that adding the cheese below the tomato changes the way the flavors hit the mouth when you bite into the sandwich. You are not immediately overwhelmed with cheese, but rather you have a chance to taste the potato before the coleslaw and cheese takes over. The pumpkin seeds in the coleslaw are fantastic by the way, and we’ve started to add pumpkin seeds to several of our sandwiches and pizzas with great success.  Potato Sandwich With Corned Beef Coleslaw, Spinach And Lemon, Dubliner Cheese And Garlic Ciabatta When I was a kid, one of my absolute favorite things about visiting our summer cottage in Sweden was the prospect of Swedish meatballs. Not just any Swedish meatballs, but a specific brand. We would always stop on the way to the house to get provisions at the local grocery store chain, and I remember running down the aisles to find the meatballs. My mother would cook them on a frying pan until they were quite dark, but not really burned. She would use lots of butter (where we use olive oil), and we would all sit and munch on meatballs and mashed potatoes while the house warmed up. Good times! So, it was with great surprise I found one day these very same meatballs were being sold in the local Ikea in San Diego. What are the odds! Celebrating my Swedish childhood, I decided to create a Swamerican (Swedish-American) sandwich. I still prefer the meatballs without condiments – just by themselves, but as sandwiches come, this wasn’t half bad at all !  Meatball Sandwich With Tomato Sauce, 'Præstost' Cheese - on Demi Baguette …Continue reading Meatball Sandwich With Tomato Sauce, ‘Præstost’ Cheese – On Demi-Baguette There are so many ways one can use falafel to make sandwiches besides the traditional pita bread. Here we have combined it with Italian ciabatta bread because we love that, hot chili sauce because it’s traditional for at least the European Pita style, roasted garlic because it complements the falafel well and Italian Salsa Verde because it brings any food a little closer to food-nirvana (No seriously, add some to your next pizza, sandwich, paste, rice or potatoes and see for yourself). The salsa verde is very close to pesto, bu is a lot more lemony which adds a great flavor.  Falafel On Ciabatta Bread Sandwich With Roasted Garlic, Chili Sauce and Italian Salsa Verde You may think this is an odd looking giant patty, and you would be right. But there is a reason of course; the patty is stuffed with feta cheese. So take a step back and say “woooa”, then re-evaluate your first impression. Quite frankly, we forgot to take a photo with a cross-cut, so someday we’re going to have to make this again. Until that happens you can always try it yourself, it’s gooood.  Feta-Stuffed Burger With Avocado, Red Bell Peppers On Spinach And Dubliner Cheese One of the best things you can do with potatoes is to make potato sandwiches. Simply boil the potatoes, let them cool, and get creative. Since potatoes a very subtle taste, this is a great opportunity to bring out your best toppings. A really good mayonnaise always complements potatoes nicely, and the fried onions brings a little crunch to the party. This is a classic Danish open faced sandwich (in Denmark they call it Smørrebrød), which any kid that goes to school can tell you.  Potato Sandwich With Mayonnaise, Pesto, Fried Onion And Grape Tomato …Continue reading Potato Sandwich With Mayonnaise, Italian Salsa Verde, Fried Onion And Grape Tomato When I was a kid I hated fish. My mother would cook cod and herring a lot, and I remember they were full of bones. Small tiny bones that just made it very uncomfortable to eat. In desperation, my mother promised to remove the bones, and offered me the equivalent of 10 cent for every bone I could find. She intended of course to make me believe her and eat the fish happily; knowing she would never offer such a prize unless she was absolutely certain there was no bones to be found. Instead, I started eating ever slower, trying to locate any bones I could. As it turns out, herring and cod has a lot of very small bones the likes and sheer numbers my mother would never have imagined. What followed were the inevitable negotiations over what constitutes a bone, what size a bone has, and so on. I believe my mother thought for a few years after that I would turn into a banker or a lawyer, because I ended up with quite a bit of extra pocket money before the rules was abruptly terminated and fish not served on my plate for a long time. I think I was pretty spoiled, but we always did have fun! I still am not very fond of neither herring nor cod, but salmon and tuna are fantastic fish. In this sandwich creation, the freshness of the grapes brings out a tiny bit of crunch and a delicious moisture that enhance the taste of the smoked salmon. Dill seems to be made for the occasion, and the sauce is a mustard sauce you may be able to get in your local IKEA.  Smoked Salmon Sandwich With Gralakssås, Dill, Grapes, Grape Tomatos And Black Caraway Seeds A simple ham sandwich on dark rye bread, with melted cheese, onion and corn. The mustard gives it all a kick, and in retrospect perhaps we should have added a bit of freshly grated horseradish. If anyone tries that, let us know how it works out in the comments. This sandwich is highly dependent on the quality of the ham, so don’t be stingy. This here is our Jamaican Christmas ham, which is cooked traditionally with pineapples and lots of cloves, and works brilliantly for sandwiches and pizzas. Since we come from Jamaica and Denmark, this sandwich could be considered a cultural merger.  Jamaican Christmas Ham with Danish Cheese, Tomato Vodka Mustard, Diced Onions, and Corn The return of the 2009 Christmas ham is always joyful and filled with good memories. This time we unfroze a few slices for a sandwich, melt style (Meaning, lots of cheese on top). To meat-it-up, we also added some buffalo chicken from the local grocery store. Do you ever go through life, looking at the same thing over and over again, not really thinking about what it is, but still forming an opinion that sometimes turns into solid knowledge? This is the way I feel about Butterball buffalo chicken breast. I have seen it many times at the local grocery store, and never really given it a second glance. I knew, somehow, that this gigantic ball of chicken must be a chicken breast, after all that’s what it said on the package. Last week, I then decide to try it. As soon as I see the meat cut, I realize to my horror that obviously this is not a gigantic 10 pound chicken breast, but rather another conglomerate of pressed meats of unknown origin. I could have kicked myself, but the nice lady had sliced it already, so here it is.  Ham and Chicken Sandwich with Jamaican Pineapple Ham, Buffalo Chicken, Valdeon Cheese, Caesar dressing and Grape Tomatoes A typical Sloppy Joe consists of “ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun.” Well, we decided to make our own version of the Sloppy Joe, which we call the Sloppy Pope. We use a pandesal bun, a feta-beef-patty, and our own homemade chunky chili. To top if off and make it look real pretty, we add a little parsley. As for the name “sloppy pope?” Well, let’s just say it’s a long story…  "Sloppy Pope" - Beef Patty With Feta, Chunky Chili And Parsley On Pandesal Bun …Continue reading “Sloppy Pope” – Beef Patty With Feta, Chunky Chili And Parsley On Pandesal Bun |
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