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 |
Welcome to our sandwich blog. We have a love for everything sandwich and a very loose definition of sandwiches that includes almost anything with bread and stuff. This could be pizza's, appetizers with crackers, breads, etc. On occasion you might find us writing a food review, but since we are pretty busy making sandwiches we rarely bother going out for one. The food recipes are mostly our own, and we hope they are easy to follow. We want to hear back from you, we want to know how you like the photo's, suggestions for new ingredients or sandwiches, and if you make any of these, how were they? But if all we do is inspiring you, or even making you hungry, we think we've succeeded.
Enjoy. Anders & Wendie
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 …Continue reading Meatball Sandwich with Sautéed Beech Mushrooms
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 …Continue reading “Little Ujin”: Roasted Duck Panini
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
The first thing I eat when I fly into Copenhagen and the last thing I eat before flying home is a shawarma pita from Shawarma Grill House on Strøget in Copenhagen. My friends who have visited agree: This is the best pita any of us have tasted anywhere in the world.
 Kafta pita from Shawarma Grill House …Continue reading Review: Shawarma Pita from Shawarma Grill House in Copenhagen
On a recent Pizz-Off!, we had three amazing pizzas. Two were made by our friends, and this one was our entry into our competition. If you are looking for a new way to enjoy the abundance of butternut squash now making its appearance in fall farmers markets, this is it! I love butternut squash. I have got to find a new way of expressing my pleasure about foods, since I seem to ‘love’ everything. But it really is true. There are very few foods that I don’t absolutely delight it and can’t find a way to work into a tasty meal. That has served me well since I’ve managed to quiet some of Anders initial protests and converted him to many foods that he had previously sworn off: Swiss chard, oxtail, sweet potatoes. Anyway, back to the butternut squash. I think it was about our 7th or 8th pizza night and I was racking my brain trying to come up with a new recipe to serve. When you have a pizza competition with friends every Friday, with each friend making a different pizza, you begin to stretch creativity. Then I remembered my birthday gift to Anders last year – a cooking class at Sur la Table. For that class, we prepared butternut squash ravioli with fried sage. It was wonderful-so much so that the following weekend we made our own homemade version. We haven’t made it since then (an oversight I will have to remedy soon!) So this pizza for me is reminiscent of that meal and combines all the flavors of that meal on a pizza : Butternut squash with fried sage and caramelized onions.
Note: This pizza is a little involved but it’s so worth it. You can prepare some of the ingredients (the squash and the onions) in advance to save time on the day of. I unfortunately thought up this recipe while at work. With two hours to prepare the ingredients before the guests arrived, I had to shop, roast squash, caramelize onions and the most critical thing – clean the kitchen! I needed every second of those 2 hours.
 Pizza! Caramelized Onions With Roasted Butternut Squash, Blue Cheese, Fried Sage And Parmesan Crisps …Continue reading Pizza! Caramelized Onions With Roasted Butternut Squash, Blue Cheese, Fried Sage And Parmesan Crisps
This is a very simple sandwich, which basically is a great piece of Naan bread from Trader Joe’s, a slice of salmon, and a touch of tarragon mustard. I’m sure any Indian would cringe his or her toes considering the bread to be actual Naan, but whatever it is we get it every few months. It is a very soft and thick bread that almost melts in your mouth.
 Salmon on Naan With Tarragon Mustard Sandwich - In the background, yes, that's the Great Wall of China. …Continue reading Sandwich: Grilled Salmon With Tarragon Mustard on Naan
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
Inspired by the very thought of China, we decided to attempt to make a couple of ‘Chinese’ sandwiches – at least in inspiration. The first is a roasted duck sandwich on a steamed sweet bun. You will notice the green onions sticking out of the bun… That was Anders trying to make it look like a dragon, then giving up. Instead it looks a bit like a large bald caterpillar head.
 Sweet Bun Duck Sandwich …Continue reading “Small Dragon” – Sweet Bun Roasted Duck Sandwich
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’re going to take another leap of faith and declare that at least for today, a crispy roll is also a kind of sandwich. After all, it has some dough, and stuff in the middle, so what’s not sandwich about that? This particular one is from J-Wok, an excellent Thai restaurant in downtown San Diego. The roll, as you can see from the photos, is huge so make sure you bring your hungry wagon to the table. The inside is filled with rice, and basically the same kung-pau chicken they serve as an entrée.
 Review: J-Wok Kung Pao Chicken Crispy Roll
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
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