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 |
The story of this sandwich is as much a tale of the bread as it is the sandwich. Although we are somewhat ‘accomplished novices’ in making sourdough breads, this was our first attempt at making a baguette. This deceptively simple bread was anything but. Several things went wrong: after the final rise the baguettes looked amazing, big and puffy and we were congratulating ourselves on being such good students of Peter Reinhart. However, we had not done the final proofing on the baking sheet and, in transferring them, ended up loosing about 30 percent of their size. As a result, they are very solid inside, and not soft and airy like real baguettes. We also managed to somehow get the crust too crunchy. It should be mentioned that our oven is terribly old and very unreliable, which turns all our baking into exercises in patience and surprises. The taste was decent however, and although not the stuff of Boulangerie Pierre & Patisserie legend, the baguettes performed creditably in a number of sandwiches, such as this one with salami and cheese.
 Salami and Cheese Sandwich with Black Bean Chili Sauce, Olive Tapenade and Tarragon Mustard …Continue reading Salami and Cheese Sandwich with Black Bean Chili Sauce, Onion Rings, Olive Tapenade and Tarragon Mustard
If you are a regular reader of this fledgling blog (Hey who am I kidding here? I don’t even think my dearly loved sister is herself a regular reader. But I can dream, can’t I?), you will note that the sandwiches here have a strong carnivore bent and as one kind reader was astute enough to note, had a bit of a “Dagwood” style. For that I blame Anders as he eats way more sandwiches than I do and so it stands to reason that this blog is populated with his preferred dinner choices. This next one is born of a weekend’s inspiration and my winning the battle in Kitchen Central! I love eggplants, even if they seem to hate the soil in my garden – which must be the reason why although I can get squash and tomatoes to grow in profusion, healthy growing eggplants continue to elude me.
Lucky for me we live close to a well-stocked Middle-Eastern supermarket which never seems to run out of eggplants. Thanks to them I was able to make this tomato eggplant marriage come to life. (P.S. The tomatoes are from our garden). An advanced warning; this recipe is not one you slap together in 10 minutes. It takes a little thought and might be best accomplished over a lazy weekend day. I have been known to do this in the middle of the week but it does take a wee bit of planning.
 Grilled Eggplant and Tomato Stack Sandwich Roasted Tomato Pesto …Continue reading Grilled Eggplant and Tomato Stacked Sandwich with Roasted Tomato Pesto
A Kafta (or Kofta or kūfta, is Persian in origin. کوفتن (Kuftan) means “to beat” or “to grind”, according to WikiPedia. One could say that a Kafta patty is like a spicy meatball. In any case, it’s delicious, and since we recently made some, a wonderful Kafta Burger (ok, maybe more of a sandwich, given the bread) is in order. We made our own version of the traditional yogurt dressing, because we can. We love this Middle Eastern food so in the future expect to see more recipes like this. We think Middle Eastern food should be a food group!
 Cheese Kafta Burger with Grape Tomatoes, Roasted Garlic, Olive Oil, Thai Basil, Grape Tomatoes and Spicy Light Yogurt Dressing …Continue reading Cheese Kafta Burger with Grape Tomatoes, Roasted Garlic, Olive Oil, Thai Basil, Grape Tomatoes and Spicy Light Yogurt Dressing
We eat a lot of salmon in our house; smoked salmon, grilled salmon, and last night seared salmon. So we had to try and see if we could turn some of the leftovers into a delicious second-day sandwich (It’s what we do after all). In this case, we have a piece of seared salmon with black sesame seeds, fennel seeds, and spices. Since salmon is ‘light’, we decided to add a few grilled vegetables, a bit of cheese, and some thinly sliced pear. Of course, we used roasted garlic as a smear. This combination does hide the salmon taste a bit, but it brings out all the lovely nuances of the grilled veggies, and we were very pleased with the final outcome. Judge for yourself, try it, and let us know what you think in the comment section.
 The Ultimate Seared Salmon Sandwich on a Sesame Bagel with Roasted Garlic, Roasted Vegetables, Shredded Primadonna Cheese and Pear …Continue reading The Ultimate Seared Salmon Sandwich on a Sesame Bagel with Roasted Garlic, Roasted Vegetables, Shredded Primadonna Cheese and Pear
Wendie said: “This is the ultimate vegetarian sandwich. I have been threatening to make this for Anders since our recent trip to Denmark inspired us delve more deeply into the world of sandwiches. While I am convinced that Anders’ Y chromosome predisposes him to a love of all things meat, I was convinced that even he would be wooed by the taste of freshly grilled veggies united with homemade tapenade on a lightly toasted roll. What else could you ask for?”
Anders replied: “Meat!”
That’s how our discussions sometimes goes, but Wendie always wins of course.  This is, however, a great meal. We highly recommend that you take the time to go shopping for tarragon mustard, as it works much better on this sandwich than regular plain mustard. Anders loved this sandwich, so it’s not just for vegetarians.
 Vegetarian Sandwich with Grilled Zucchini, Mustard, Olive Oil, Olive Tapenade, Grilled Bell Peppers, Pecorino Romano Cheese, Paprika and Tarragon Mustard …Continue reading Veggie Sandwich with Grilled Zucchini, Mustard, Olive Oil, Olive Tapenade, Roasted Bell Peppers, Pecorino Romano Cheese, Paprika and Tarragon Mustard
After making Parmesan crisps a few days ago, I had a visions of sandwiches all somehow incorporating the crisps. Well, some turned our better than other, and here we stick to what we think are the amazing ones. This one is with a favorite ingredient, mashed potatoes, topped with a bit of sun dried tomato pesto we threw together (recipe to come), green onions, a few leaves of sweet basil from the garden, and of course the Parmesan to top it off.
By the way, if you have read a lot of our recipes, you’ll notice quite a few are on ‘rustic white bread’. For us, this means homemade bread made from more than 90% white flour. It may have extras, such as olives, cumin seeds, blue cheese, etc, but it’s essentially a white bread. What makes it rustic is that it looks, well, rustic. We’ll post a recipe later, but it’s quite involved and usually takes between 1-3 days to make, including sometimes pate fermente, biga or levain.
This sandwich we have named “Bambi” because she seems to be strutting her stuff all over the place, hoping to get picked up.
 Mashed Potato Sandwich with Sun Dried Tomato Pesto, Green Onions, Sweet Basil Leaves, and Parmesan Crisp …Continue reading ‘Bambi’ – Mashed Potato Sandwich with Sun Dried Tomato Pesto, Green Onions, Sweet Basil Leaves, and Parmesan Crisp
What do you do when life gives you fried chicken? Well, our answer is to make fried chicken sandwiches of course (What else would you expect from this blog). This is a great ‘leftover’ sandwich for the day after, and as you can see we added a little bit of everything (including pasta, which we can consider optional, but we had to try). If you wonder why the cheese is melting up, it’s because we toasted the bread opened, and then put the top on . This is also one of those sandwiches that require an extra hour on the treadmill afterwards, so proceed at your own risk.
 Fried Chicken Sandwich with Mozzarella Cheese, Roasted Red Bell Pepper, Mustard, Roasted Eggplant, Sweet-Dill-Pickles, Pasta, and Salad Dressing …Continue reading Fried Chicken Sandwich with Mozzarella Cheese, Roasted Red Bell Pepper, Mustard, Roasted Eggplant, Sweet Dill Pickles, Pasta, and Salad Dressing
This kafta sandwich is very spicy due to the black bean chili. We wanted to create something with more ‘umph’ to it, but also something fresh. So we came up with adding lemon and yogurt dressing to take the edge of the chili, and the combination really worked well. This sandwich will make your hair grow long and strong, and turn boys to men and men to sheep. It also goes well with any episode of Law & Order.
 Kafta Sandwich on Sourdough Bread with Black Bean Chili Sauce, Lettuce, Yogurt Dressing, Lemon, and Green onions …Continue reading Spicy Kafta Sandwich on Sourdough Bread with Black Bean Chili Sauce, Lettuce, Paprika Yogurt Dressing, Lemon, and Green onions
Open faced sandwiches can be beautifully stacked creations, but when squeezed into a lunch-bag, carried by 10-year olds biking to school in a backpack and thrown in a community refrigerator, open-faced sandwiches may not be the first choice of lunch.
Not so for my mom. She was a firm believer in open-faced sandwiches and made them as if I was eating at home, except, she wrapped them tight in cellophane wrap before stacking them in my lunch box.
As you might image, the end result was not always… appetizing. Cod roe sandwiches with remoulade and fried onions turned into cud roe salad with wet soggy onions. A once tantalizing potato sandwich with mayonnaise and green onions turned into something wet and soggy, almost like paste.
This sandwich, a cod roe creation, is my own personal rebellion against my childhoods school sandwiches. I reject the cellophane wrap method, and embrace exuberance.
 "Hallelujah" Cod Roe Sandwich with Parmesan Crisps …Continue reading ‘The Hallelujah’ Cod Roe Sandwich with Parmesan Crisp
Excited about the prospect of making paninis, and after holding out for a few weeks, we finally decided to get a panini press (well, Anders decided ). So down to the nearest Target and what do they have? Shelves up and down stacked with George Foreman grills. Now I didn’t grow up in the US so I don’t really know George Foreman, but he is certainly a very prolific grill maker. So, without a choice, we got a George Foreman grill which we put up next to Alessi wine bottle opener and the Georg Jensen beer bottle opener. After all, if you can’t name your kitchen equipment by name, how will you tell them apart?
Well, the grill is clearly no panini press. The bread barely got any of those distinctive grill stripes, despite a very long grilling session. It did taste great however, so we decided to add it to our growing sandwich collection anyway. You can’t argue with good food. However, we also decided it’s a borderline panini, hence the name.
 The 'Not a Panini' Ham and Cheese Panini Sandwich with Roasted Garlic, Onion, Sun Dried Tomato Pesto, Blue Stilton and Mozzarella …Continue reading The ‘Not Quite a Panini’ Ham and Cheese Panini Sandwich with Roasted Garlic, Onion, Sun Dried Tomato Pesto, Blue Stilton and Feta
There are times when a full sandwich is too much, and no sandwich is too little. Thankfully, for those times there are appetizers such as this. To justify adding this to the blog, I call it a ‘cracker sandwich’ (For which I received a scowl from my fellow sandwich maker). Anyway, the Saint Faron is a cheese we got at Costco this weekend. It’s very mild (So make sure to enjoy it at room temperature), and brags being a ‘French Triple Crème Cow’s Milk Cheese’. At the risk of being labelled uneducated, what is ‘triple crème‘ exactly? I mean, does it come from three different cows? Can I have their names? Someone explain this to me.
 Saint Faron Cheese Cracker "Sandwich" with Blueberries and Yellow Pear Tomato …Continue reading Saint Faron Cheese Cracker “Sandwich” with Blueberries and Yellow Pear Tomato
Growing up, I believe I had ham and cheese sandwiches maybe three times. My mom had found a recipe in a cookbook, and one day she announced she was going to make me a Hawaiian sandwich (The recipe included a piece of slices pineapple from a can, thus Hawaii). It was great, but once you open a can of pineapples you are committed to doing something with the remaining 9 slices, so my mom quickly stopped making the sandwich. A couple of weeks ago I had a dream about it (the dream also involved Jay Leno having purchased a personal Nuclear Missile painted bright red with warning signs, which was bolted down in his back yard with chains. Don’t ask, it was a dream). As you can imagine, it got stuck in my subconsciousness. I know, dreaming of sandwiches probably means we’re spending too much time writing this blog. Anyway, here is my variation of a Ham and Cheese Sandwich, without the pineapple.
 Ham and Mozzarella Cheese Sandwich with Sweet Basil Leaves, Steamed Asparagus, Tomato, Dukkah and Mustard …Continue reading Ham and Mozzarella Cheese Sandwich with Sweet Basil Leaves, Steamed Asparagus, Tomato, Dukkah and Mustard
We love grilling on the BBQ, and we love sandwiches (obviously), so this sandwich was bound to come about sooner or later. Neither of us has done a lot of grilling growing up, so we’re discovering the joy of barbecuing together. We frequently use chicken, and have learned (after a few… mishaps) to get it moist and tender. Grilling chicken usually involves a marinade or a rub, since chicken by itself can be a bit bland. This particular recipe calls for teriyaki sauce, which is great for marinades.
 Grilled Teriyaki Chicken Cheese Sandwich with Squash, Onion and Fennel Seeds …Continue reading Grilled Teriyaki Chicken Cheese Sandwich with Squash, Onion and Fennel Seeds
Well, we bought one can of cod roe on our last visit to Denmark. That means you, dear reader, have to read about 3 different cod roe sandwich recipes as we munch our way through it. Luckily, it tastes pretty good. This second installment is cod roe with mayonnaise, sun dried tomatoes red bell peppers, and absolutely drenched in lime. Add a bit of onion for the unavoidable ‘crunch’ of course. Very nice. If you can find cod roe at a fishmonger, get it fresh instead of in a can. Cod roe by the way is a very common sandwich in Denmark, and probably comparable to the ‘spam’ phenomenon in the US. I imagine Americans may find a cod roe sandwich a bit weird, much as I as a Dane find anything with spam a bit weird. Let us know in your comments what you think.
 Cod Roe Sandwich with Mayonnaise, Lime, Red Bell Pepper, Sun Dried Tomato, Vodka Tomato Mustard, Onion and Dukkah
When I was a kid, every other weekend I would spend with my dad and my step-mom. They lived in an old house in a residential neighborhood outside Copenhagen, with a great big yard with lots of plants and flowers and tables tucked away in corners. We always ate lunch outside when the weather was good, and I remember at the time I didn’t like it that much because of the bees, but it really was an amazing place to enjoy a good meal.
When I came visiting, often the first thing that greeted me was the smell of baked liver Pâté. My step-mom made the best liver Pâté I’ve ever had, and while it baked the whole house would take on the flavor and everyone would start gathering in the kitchen when we knew it was just about time to remove it from the oven. Ten minutes before, we would start toasting some dark rye bread and setup lunch outside. We would all gather the plates, cutlery and work together as a team, knowing that the reward was just around the corner.
The sound of the old timer’s bell chiming was the most wonderful thing you’ll ever hear. As we sat outside in the sun, making our warm liver pâté sandwiches, a silence fell as we enjoyed that first bite.
Perhaps I make it sound overly romantic, but that’s my own experience with this pate. My step-mom’s secret ingredient was curry, and she never gave it away. A few years ago cancer overcame her, and we thought her recipe was lost forever. However, a couple of months ago while I was visiting Denmark, I asked my sister again if she had found the recipe, and to my surprise she had. Tucked away in a pile of papers that had gone unnoticed for years, there it was.
So now, for the first time in maybe 15 years, this pâté which I have named Maria’s Liver Pâté after my step-mom, has finally seen the light of day again.
And once more, the house smells like childhood and summer and bees and flowers, and everything is as it should be.
 Maria's Liver Pâté Sandwich with pickles and fried onions
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