Breads, Calvados Brie, Cheeses, Food, Ham, Italian salsa verde, Meats, Micro greens (lemony), Onion, Open Faced Sandwiches, Roll, Sandwiches, Vegetables

Sandwich Roll With Black Forest Ham, Calvados Brie and Micro-Greens

July 16, 2010 Andy 1 Comment

Wow, our previous sandwich “The Big Bad Wolf Burger” drew a lot of visitors this week, so thank you everyone for the links and the comments. Clearly we need to make more burgers for the blog. Meanwhile, we made this sandwich over the weekend. It’s simple and easy, but tastes great. The Calvados cheese may be hard to come by, but could be replaced with other aged cheese from your local cheese monger. In the background of the photo’s you can make out our vegetable garden. Most of the greens back there are tomatoes and zucchini’s. Should be a great summer on the barbie.

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Avocado, Basil, BBQ, Black caraway, Blue Cheese, Burger, Cheddar, Cheeses, Chili sauce, Ciabatta, Ciabatta Roll, Cilantro, Cooking styles, Food, Frying, Garlic, Ground beef, Guacamole, Ingredients, Jackfruit, Lime, Mango, Mayonnaise, Mustard, Olive Oil, Potato, Roasted garlic, Roasted garlic mayonnaise, Roll, Sandwich Styles, Sandwiches, Smoked paprika, Tomato

The Big Bad Wolf Burger

July 11, 2010 Andy 15 Comments

Sometimes a man needs to be a man, and that’s when he makes “The Big Bad Wolf Burger“. Oh yeah, 1/2 pound of patty with basil, cilantro, oven roasted garlic and blue cheese chunks. What a great 4th of July celebration that was. Inspired by the moment, I topped it off with crispy hash browns and a jackfruit/avocado rough guacamole. I can’t even begin to tell you how good this burger is, but this is so far the best burger I’ve had in my life. The jackfruit guacamole sweetness perfectly blends with the spicy mayo, the juicy patty, and the crunchy hash browns. These are the times when I think back to all the missed opportunities of my childhood to celebrate with awesome burgers, the food of men 😉

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Appetizer, Balsamic vinegar, Basil, BBQ, Breads, Crostini, Eggplant, Food, Garlic, Mint, Olive Oil, Open Faced Sandwiches, Pane siciliano, Pepper, Salt, Sandwiches

Grilled Eggplant Crostini Appetizer

July 3, 2010 Andy 3 Comments

Inspired by Jamie Oliver’s book “Jamie’s Italy” this is one of our favorite appetizers so far this year. It also looks beautiful. The crunchy toasted pane siciliano bread and the smoothness of the eggplant (or Aubergine as we call it in Denmark), goes very well together and fills your mouth with flavor and adventure. Eggplant seems to be largely a forgotten vegetable in the US, at least in SoCal (Southern California), and really it’s a wonderful ingredient in many dishes. People, wake up and smell the eggplant!

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Balsamic vinegar, Basil, Breads, Cheeses, Closed sandwiches, Food, Mozzarella, Olive Oil, Panini, Paniniing, Pepper, Salt, Sandwiches, Sourdough, Tomato

Caprese Panini Sandwich

July 1, 2010 Andy 1 Comment

We love caprese salads so much we had Phil’s BBQ change their menu and serve it at our wedding (They did a great job too). So, it should come as no surprise that we had to try and turn the art of the caprese into a sandwich. A panini sandwich to be exact. It has all the classic ingredients: Mozzarella, tomatoes, basil, olive oil and balsamic vinegar. For the bread we went with our own homemade pesto-sourdough bread, but any regular sourdough will do just fine.

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Baguette, Breads, Cheeses, Fava bean spread, Food, Lemon, Mint, Olive Oil, Parmesan, Parsley, Sandwiches

Fava Bean Crostini Appetizer

June 27, 2010 Andy 3 Comments

This recipe originally comes from Jamie Oliver, from his book “Jamie’s Italy“. We recently bought it and very quickly fell in love with his down-to-earth simple taste foods. Absolutely gorgeous. This is how we made our fava bean crostini, which turned out beautifully. In the background, you’ll notice some other crostinis which were also inspired by Jamie and which we will write about in future posts.

Grinding fava beans to paste in stone mortar

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Appetizer, Avocado, Baguette, Breads, Cilantro, Food, Fruits, Herbs, Olive Oil, Salt

Appetizer of Avocado With Lemon/Olive Oil/Cilantro Dressing

June 20, 2010 Andy 3 Comments

Wendie bought these avocados for a salad, and I couldn’t resist the temptation to toast some bread and make a few avocado appetizers. Some would call them mini sandwiches. They’re dead simple and very refreshing when the weather is hot and you have a Sunday evening on the patio with a glass of red wine and Clapton and Bob playing in the background.

Salted Avocado With Lemon Appetizer — Appetizer of Avocado With Lemon/Olive Oil/Cilantro Marinade

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Balsamic vinegar, BBQ, Breads, Carne Asada, Cheeses, Feta, Food, Italian salsa verde, Meats, Micro greens (lemony), Olive Oil, Olive-Rosemary Load, Open Faced Sandwiches, Pesto, Radish, Rosemary-Garlic bread, Rosemary-Olive bread, Rustic white bread, Sandwich Styles, Sandwiches, Sourdough

Sandwich With Carne Asada, Cucumber, Feta, Cherry Vinegar And Radishes

June 17, 2010 Andy Leave a comment

Living close to Mexico means there is a constant influx of great Mexican cuisine. Carne Asada is one of those things that are very popular in San Diego, and it is essentially a long slice of skirt of flank steak, usually marinated or rubbed, and then grilled. It is fantastic when done right. Wendie got us a couple of these steaks, and of course I had to go make a sandwich out of them. I opted to add some ‘green stuff’ from the local farmers market on the bread. We call it ‘green stuff’ because we don’t really know what it is, but the guy that sells it swears by it. It tastes a bit like spicy tabbouleh without the couscous. In any case, substitute with pesto and all shall be well. The greens on top are called “micro greens’ and are also from the farmers market. These taste very lemony, and I wish we had more precise name for them, but alas, ‘micro greens’ it is.

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Breads, Chicken, Food, Jarlsberg, Meats, Onion, Paprika, Parmesan, Pizza, Pizza dough, Sandwich Styles, Smoked paprika, Tomato

Pizza: Roma Tomatoes, Chicken, Smoked Paprika, Onion, Jarlsberg/Parmesan Cheese And Tomato Sauce

June 13, 2010 Andy 2 Comments

The last of the nine pizzas we made for Wendie’s birthday. That was quite an evening. This pizza was another one with an odd shape, but we have learned to ignore the shape, and just enjoy the taste. The smoked paprika is fantastic on pizza where it really shines through after the baking.

Pizza: Roma Tomatoes, Chicken, Smoked Paprika, Onion, Jarlsberg/Parmesan cheese, tomato sauce — Pizza: Roma Tomatoes, Chicken, Smoked Paprika, Onion, Jarlsberg/Parmesan Cheese And Tomato Sauce

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Avocado, Bell Pepper, Breads, Food, Fruits, Mackerel, Olive-Rosemary Load, Open Faced Sandwiches, Potato bread, Roasted garlic, Rosemary-Garlic bread, Rosemary-Olive bread, Salmon, Sandwich Styles, Sandwiches, Smoked paprika

Lazy Smoked Mackerel & Salmon With Avocado Sandwich

June 13, 2010 Andy Leave a comment

This is what we call a ‘lazy’ sandwich. After a long day at work, we were too tired to cut the bread, so two sandwiches became one. On the left some smoked mackerel imported from Denmark. Danes are very good at smoking fish, and have quite a reputation for smoked herring, smoked cod roe and smoked mackerel. On the right, a simple smoked salmon with avocado sandwich. Quick dinner, simple to make, and very good. The bread is a pane siciliano that we made over the weekend, and which turned out unexpectedly flat (although well tasting). Perhaps not our most exciting sandwich, but still… good.

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BBQ, Blue Cheese, Blue Stilton, Breads, Cooking styles, Food, Italian salsa verde, Olive Oil, Open Faced Sandwiches, Pepper, Pugliese, Roquefort, Salt, Sandwich Styles, Sandwiches, Valdeon, Zucchini

Rhapsody In Green: Grilled Zucchini Sandwich

June 8, 2010 Andy Leave a comment

Many of the sandwiches on this blog are the result of a specific plan and shopping trip to realize an idea that one or both of us have. I’ll be sitting at work and have an idea that just must be pursued. More often than not, this means I have to make a trip to the grocery store to purchase one of more of the critical component for the dreamed-up sandwich. Other times, a sandwich just sort of emerges from the ingredients on hand- it’s a case of just opening the refrigerator and pantry doors and letting our creativity run wild. In Jamaica, we have a saying for that: “tun yuh han’ an mek fashion”. I won’t bother providing the literal translation, since, as with all languages, much gets lost in that endeavor. I suppose the nearest English equivalent I can find is: ‘necessity is the mother of invention’. Hmm.. even that attempt seems to dilute the essence of this colloquialism.

Anyway, this sandwich was one result of us making fashion by sleight of hand. The ingredients – pugiliese bread, blue cheese and salsa verde left over from the much-mentioned recent wedding @ and zucchini left unused from recent stir fry.

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