Anchovy paste, Butter, Cayenne pepper, Cornichons, Crème Fraîche, Cucumber, Dark Rye Bread, Egg, Fish, Food, Fried Sage, Frying, Lemon, Lettuce, Mayonnaise, Mustard, Mustard (Whole grain), Olive Oil, Open Faced Sandwiches, Paprika, Parsley, Pepper, Remoulade, Roll, Salt, Sandwiches, Shrimp, Soft white bread, Sour cream, Sourdough, Tarragon, tilapia, Tomato

Sandwich: Fried Fish Fillet With Remoulade

October 28, 2010 Andy Leave a comment

This past week one of this blogs co-founders celebrated his birthday and was given a party that in true Amazing Sandwich style. Anders was not only born in Denmark but spent most of his life there and it is his and that country’s commitment to the sandwich that served as the inspiration for our blog. Denmark is the world that has transformed this humble meal to gourmet standards. So it was only appropriate that Anders’ birthday be celebrated with an ode to the smørrebrød. So last week saw me scurrying about to purchase the necessary ingredients that would make Ida Davidsen proud. Ida Davidsen is the Grande Dame of Danish smørrebrød and operates a Michelin-starred restaurant devoted solely to this national dish. We planned on three of Anders’ favorite Danish smørrebrød: leverpostej (liver pate), Fiskefilet med remoulade (fillet of fish with remoulade) and frikadeller (meatballs). Today’s entry will be devoted to the fiskefilet. I know you are thinking – what could be so special about a fish fillet? Let me tell you my friend, this is no mere fish on bread. The preparation, construction and… alone took me hours. We had 14 at our party and so in making for your own, you’ll need to adjust the ingredients accordingly.

Classic Danish fish-fillet open faced sandwich

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Baking, Basil, Breads, Butter, Fennel, Food, Garlic, Honey, Johnsonville Italian hot sausage, Mozzarella, Olive Oil, Onion, Parmesan, Pepper, Pine nuts, Pizza, Pizza dough, Portobello mushroom, Roasted garlic, Roasted pine nuts, Salt, Sandwiches, Smoked paprika, Tomato

Johnsonville Italian Sausage Pizza With Roasted Garlic, Portobello Mushrooms and Parmesan Crisps

October 21, 2010 Andy 1 Comment

For the past two months, we’ve been hosting weekly pizza parties. Well, truth be told, they have been competitive throw downs where our friends are invited to say goodbye to the week that was and bring their best recipes to battle it out for the pizza crown. We’ve had some pretty fantastic creations. After 8 weeks though, inspiration begins to wane. So we were quite excited to hear of the tastespotting.com Johnsonville Italian Sausage competition. Inspiration, the chance to get our pizza on our favorite food porn site AND the likelihood (albeit remote) of winning a food making competition. How could we not be excited?

Anders had this one on his mind for a whole week and came up with this creation: Johnsonville Italian Sausage Pizza with roasted garlic, Portobello mushrooms and topped with parmesan crisps and toasted pine nuts. Does it get any crazier than this? We hope you like it, and if you do please vote for us when the time comes.

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focaccia, Food, Frying, Garlic, Gorgonzola, Jalapeno, Lemon, Olive Oil, Parsley, Parsley-Jalapeno paste, Pepper, Salt, Sandwiches, Zucchini

Grilled Zucchini Sandwich With Oven-Roasted Tomatoes & Parsley-Jalapeno Paste

October 17, 2010 Andy 1 Comment

If you’ve been in San Diego for the past few weeks, you would be wondering where is that glorious San Diego sunshine that we are known for. It’s been nothing but rain and overcast skies and nary a day above 70 degrees. Of course, for our mid-West and East coast friends, you are now reading this with great disdain for our inability to tolerate any temperature below 70. We can’t help it – we are spoiled. In my case though I don’t mind the colder weather as much as I mind what it means for the backyard garden. It is in the decline of production that I see the first signs of the end of summer, and am reminded that I need to get the jackets cleaned before the winter really hits us. The tomatoes have yielded the last of their crop; the cucumbers have given up their valiant fight; the basil plants are beginning to go to seed and the zucchini – that prodigious producer – has finally kicked the bucket. Time to pull up the old plants and start with the winter garden. In the meantime, here’s a sandwich that serves as an ode to summers past: grilled zucchini with parsley-jalapeno paste and roasted tomatoes. We made this in the good old days of summer.

Grilled Zucchini Sandwich With Oven Roasted Tomatoes And Hot Salsa Verde

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Baking, Blue Stilton, Breads, Butter, Fennel, Fish, Food, Garlic, Honey, Lemon, Olive Oil, Olives, Onion, Paprika, Parmesan, Pizza, Pizza dough, Portobello mushroom, Salmon, Smoked paprika

Smoked Salmon Pizza With Garlic Butter Fried Portobello Mushrooms And Parmesan

October 12, 2010 Andy 1 Comment

This was a pizza Anders put together during one of our weekly pizz-off’s, where we wave goodbye to the old week… with a friendly pizza competition amongst friends. The goal is not to win, but to have a great time (and win). Our newfound love for smoked paprika once again manifested itself in a generous sprinkle on top, which has the odd side effect of producing some rather red-tinted photos (for which we apologize). As we were all sitting around the table, sipping red wine like the pro’s, we reminisced about our childhood cardboard-pizzas from the nearby Domino’s or local pizza pusher, and wondered why we didn’t make our own pizzas while in college when it’s really not that hard and so much better.

Smoked Salmon Pizza With Butter Garlic Fried Portobello Mushrooms And Parmesan Wafer thin slices of Lemon, Onion, Stilton Blue Cheese, Smoked Paprika, Tomato Sauce with Honey and Anise

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Baking, Breads, Cheeses, Fig, Food, Goat cheese, Honey, Olive Oil, Onion, Pizza, Pizza dough, Sandwiches, Thyme, Walnuts

Grilled Fig Pizza With Goat Cheese And Honey

October 11, 2010 Andy Leave a comment

Reason number 1099 why I love living in Southern California: fig season! We don’t have our own fig tree – a gardening oversight that we plan on remedying soon. We have the perfect spot picked out and Wendie has done her research to determine which variety to grow. More on that later. Between the local farmers markets and generous friends we’ve eaten more figs this season than in our entire lives. We love eating them fresh from the tree and have also experimented with making preserves, jams, sandwiches and this latest use – on pizzas. This little configuration was served as dessert in a recent pizza party: fig and goat cheese pizza with caramelized figs and onions.

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Appetizer, Baguette, Food, Frying, Open Faced Sandwiches, Sandwiches, Sun dried tomatoes, Yogurt Cheese, Zucchini, Zucchini fritter

Zucchini Fritter Appetizer With Sun Dried Tomato

October 9, 2010 Andy 1 Comment

Once again, we had a refrigerator full of leftovers, so we decided to make a few appetizers for a midday snack. There is no great or deep background story, no childhood memories or frustrations. Just a simple appetizer.

Zucchini Fritter Sandwich With Sun Dried Tomatoes

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Breads, Buffalo mozzarella, Food, Hummus, Nine grain and seed, Open Faced Sandwiches, Pepper, Potato bread, Roll, Rustic white bread, Sandwiches, Soft white bread, Sourdough

Hummus And Buffalo Mozzarella Sandwich

October 5, 2010 Andy 1 Comment

This is a simple sandwich for people in a rush (well, assuming you have the ingredients available). You need some hummus, and a bit of really good mozzarella, like this buffalo mozzarella which is smooth and creamy. We make our own hummus, which is a variation on this recipe: Sun-Dried Tomato and Basil Hummus. This is a spicy hummus with cilantro and banana peppers instead of the sun-dried tomato basil.

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Baking Powder, Cinnamon Bread, Closed sandwiches, Egg, Flour, Food, Frying, Gouda, Ham, Honey, Jam, Salt, Sandwiches, Sugar, Swiss, Turkey

The ArtiClogger: Monte Cristo Cinnamon Sandwich (Poway Style)

October 1, 2010 Andy Leave a comment

Our friends Shelley and Jens have a thing for stuff that is deep fried. Being from the south, Shelley grew up frying fowl, but Jens is Danish and just developed a taste for it after meeting Shelley (we think). In any case, their love is strong so for Jens’ birthday last month, they had a ‘bring stuff to deep-fry’ party. We had deep fried chicken legs and thighs and wings, battered deep fried shrimp, deep fried Twinkies (Better than un-fried I might add, although still disgusting), and of course we brought; Sandwiches. We were a bit shocked to discover this, but of course someone has done this before, and there is a famous sandwich called the Monte Cristo with turkey, ham and cheese, and served with sugar and jam on top; a sweet, possible dessert, sandwich. So, we made it (and it was good, but fattening like a neutron bomb in your belly). This was an evening party and we forgot our good camera, so please excuse the photo quality…

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Apricot, Arugula, Baking, Buffalo mozzarella, Cheeses, Food, Fruits, Lemon zest, Olive Oil, Pizza, Pizza dough, Prosciutto, Sandwich Styles, Thyme, Vegetables

Pizza: Apricot with Prosciutto, Thyme and Arugula

September 29, 2010 Andy Leave a comment

As we promised, we will be posting pizza recipes from all of our Pizza Cookoff Fridays. Actually, I should confess that that title is the more sanitized and hence publishable version of the actual title. Here’s another of our creations – this was week 2. This is a sauce less pizza (distinct from the saucy pizza with all her insolence and impertinent attitudes :-)) that we find works best early in the evening of pizza debauchery. Light and pleasing, it was a nice introduction and palate opener to the heavier pizzas that were to follow that night.

Apricot prosciutto pizza with mozzarella and arugula

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Breads, Ciabatta, Closed sandwiches, Food, Garlic Spread, Mustard, Onion, Reviews, Roastbeef, Sandwiches, Sprouts, Swiss, Tomato

Review: Belen Artisan Bakers Ciabatta Roastbeef Sandwich

September 28, 2010 Andy Leave a comment

The Belen Artisan Bakery is owned by José. It is located in Escondido a bit of the beaten path. They specialize in European artisan breads, and so naturally we went there only to find they made sandwiches. We had a roast beef sandwich on ciabatta bread, with avocado, tomato and olives. The bread was perfect; just a bit crunchy on the outside, thick, and fresh and spongy on the inside, and you could clearly taste the freshness that so many sandwiches lack. Service was speedy, and sitting outside on their little patio a delight, despite the odd location and nearby road.

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