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 |
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 …Continue reading Chicken Salad Sandwich with Beet Root
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 …Continue reading Pepper Ham Sandwich With Tarragon 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
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 …Continue reading 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 …Continue reading Feta-Stuffed Beef Patty Sandwich 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
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
One of our favorite bakeries in San Diego is the Hillcrest bakery Bread & Cie. Not only are the breads good, it is also one of the only decent bakeries making rustic breads, ‘rustic’ being one of those words that can mean anything to anyone. To us, rustic means that it does not look like a soggy machine produced block of bread, and that the crust is crunchy, and the crumb tasty. “You know it when you taste it”, we say. With a little help from Costco, we found some more of their great cilantro lime shrimp, and having some leftover homemade Caesar dressing, we took this baby for a spin.
 Pastrami Sandwich On Onion Roll With Caesar Dressing and Lime Shrimp …Continue reading Sandwich Recipe: Pastrami Sandwich On Onion Roll With Caesar Dressing and Lime Shrimp
While we do enjoy making falafels from scratch, it is a lot easier to buy them pre-made. So after an on-the-spur-of-the-moment shopping spree in the local grocery store, we found ourselves with a packet of falafels. They are quite acceptable in taste, a little wet in consistency (it’s not easy to preserve crunchiness after freezing), and overall a good experience. If you have fresh ones, by all means do use them, but for a Thursday sandwich without too much work involved, just get something like these. We find that falafel can be quite a nice change to a lot of dishes, such as salads or on sandwiches (like here).
 Falafel Sandwich with Garlic-Yogurt Dressing, Lime, Pesto, Spinach and Grape Tomatoes on Ciabatta Bread …Continue reading Falafel Sandwich with Garlic-Yogurt Dressing, Lime, Pesto, Spinach and Grape Tomatoes on Ciabatta Bread with Pesto
We do love smoked salmon in our house, and it makes for great appetizers or snacks. Salmon is also fairly easy to combine with other ingredients, as long as you keep the taste influences light so as not to overpower the subtle fish taste. It works particularly well on fresh bread, or lightly toasted older revived bread.
 Appetizer: Homemade Pesto, Greens, Smoked Salmon and Grape Tomato …Continue reading Appetizer: Homemade Pesto, Greens, Smoked Salmon And Grape Tomato
The most common sandwich in Denmark is probably the liver pâté Sandwich. Every school kid knows it, and often hates it due to the sometimes bare-bones minimum effort put into making it. This sandwich here we call “The Grey Lady”, and it’s a play on the traditional liver pâté ‘blah’ version – A serious upgrade if you will. It is not the most attractive sandwich, but it taste awesome. One last upgrade we could still add is using goose liver pate, but we couldn’t find any locally so that will have to wait.
 The Grey Lady: Truffle Pate on Dark Rye Bread with Ducks Fat, Topped With Onions and Olive Oil …Continue reading Sandwich Recipe: “The Grey Lady” – Truffle Pâté On Dark Rye Bread With Ducks Fat, Roasted Garlic And Topped With Onions and Olive Oil
We just recently discovered the Spanish Valdeon cheese on an impulse buy from Trader Joe’s, and since then we’ve used it in several of our sandwiches. It’s not an overly strong blue-cheese, but not mild like Roquefort either. It sits comfortably in the middle of the spectrum, making it a great addition to sandwiches because it adds a lot of flavor without overpowering the other ingredients.
This sandwich is on freshly baked Danish rye bread, with our leftover Jamaican Christmas ham (oh soo good). The baked pineapple that’s included was actually baked with the original ham, but you can of course use a fresh one. Enjoy.
 Ham with Roasted Pineapple, Valdeon Cheese and Tomato Vodka Mustard On Dark Rye Bread …Continue reading Ham with Roasted Pineapple, Valdeon Cheese and Tomato Vodka Mustard On Dark Rye Bread
We’ve never had corned beef before, but recently decided to give it a try. This is our first attempt, and while we are not quite happy with the look of this sandwich, it tasted great. This was of course also another reason to get out ye olde burner, to give the Parmesan on top a little color. The burner was a Christmas gift from a couple years ago, and besides making flan (which we have yet to do), its usefulness is being seriously challenged. However, it’s coolness is unquestioned.
 Sandwich Recipe: Corned Beef On Olive-Rosemary Bread with Muffaletta, Parmesan and Pesto …Continue reading Sandwich Recipe: Corned Beef On Olive-Rosemary Bread With Muffaletta, Parmesan And Pesto
Christmas Day we made Alton Brown’s Mighty Duck, since duck is a tradition in our family. Truth be said, we’re not sure if Alton’s recipe counts as a roasted or steamed duck, but we’re calling it roasted for now. This resulted in a delicious box of leftovers, which of course is perfect for sandwiches. So yesterday we baked ciabatta breads to celebrate the Mighty Duck.
 Duck Sandwich With Ciabatta Bread, Alton Brown's Mighty Duck, Olives, Chili Sauce, Pecorino Romano Cheese …Continue reading Roasted Duck Sandwich
This sandwich is one of the many that can be created almost entirely from Costco. No, they don’t sponsor us. We just like a lot of their foods (psst, Costco, if you read this, get in touch!!). We particularly love it when they feature cheeses on the tasting floors. In fact, we get practically giddy like children in a candy store. This past weekend, we walked in and were greeted with the sign announcing “Cheese Tour”. Now, this always puts us in a quandary as we struggle to justify the purchase of yet more cheese. At any given time, our refrigerator is home to at least four different varieties of cheeses. After this weekend’s purchase, we now have 7. We are such cheese maniacs that we purchased Parmesan Reggiano even though we had a big block at home. There is something just more intense about the flavors and textures of a freshly cut cheese. The cheese guy was kind enough to yield to Wendie’s pleading that he cut her only the teeniest of pieces since this was to be eaten right away. If you are familiar with the family (nay, restaurant) sized packages at Costco, you know how absolutely sweet it was of him to oblige her.
So it was home to make the most elemental of sandwiches – potato rosemary bread with freshly cut Parmesan Regianno cheese. Yum. That was the appetizer which was quickly followed by another made with cilantro-lime shrimp, another Costco food that we have grown to love and find multiple applications for.
Large and succulent, they don’t need much else, so we try to limit the extras. On this particular sandwich, the most significant other ingredient is a small amount of mustard, so be very careful to measure that exactly, or it will completely overpower the taste of the shrimp.
 Shrimp Sandwich With Potato Rosemary Bread, Romaine Lettuce, Vodka-Mustard, Gravlakssås, Lemon and Dill …Continue reading Shrimp Sandwich Recipe: Cilantro Lime Shrimp on Potato Rosemary Bread With Lettuce, Vodka-Mustard, Gravlakssås, Lemon and Dill
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