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 |
These shrimp are very versatile on sandwiches. They are chili-lime shrimp from Costco, pre-cooked, and they are very moist and succulent. To really try and savor their taste, we created this sandwich which combines them with mashed potatoes, lime, and a toasted bagel. The bagel gives the inevitable ‘crunch’, while the shrimps can triumph over the subtle taste from the mashed potatoes. A few sprouts just makes it look good. Of course, Anders can’t leave well enough alone, and sprinkled the whole thing with sweet curry. So much for subtlety.
 Mashed Potato Bagel Sandwich with Chili-Lime Shrimp …Continue reading Bagel Sandwich with Mashed Potatoes, Mayonnaise and Chili-Lime Shrimp
This sandwich blog is getting to me. For almost a week I’ve been anticipating a convenient time to make my famous (20 years ago in college at least) tuna salad. Each time I was about to make it, some other sandwich had to take priority (since we’re on a budget, we can’t just keep making new stuff without first eating all of the old). So, today I finally got to make it and what a blast. I got to use it on 3 different style sandwiches in just one day, and I still can’t get enough of it.
This one is a tuna salad sandwich with chili-lime shrimp and fresh lettuce and cucumber. Topped with a few cuts of green onion and 2 grape tomatoes cut in half. A bit of stone ground mustard adds the zing to the zong to the ramalamadingdong.
 Tuna Salad on a Roll with Chili-lime Shrimp, Grape Tomatoes, Lettuce, Mustard and Green Onions …Continue reading Tuna Salad on a Roll with Chili-lime Shrimp, Grape Tomatoes, Lettuce, Mustard and Green Onions
Contrary to what you might believe from reading the rest of this blog, sometimes we do enjoy the simple sandwiches. This one is about as simple as it gets: Bread and butter, salami and cheese. The only trick is to get good quality ingredients, freshly made bread, Italian salami with a great taste, and a fantastic cheese such as this Danish one called “Helge”. Yes, in Denmark cheeses have people-names. Go figure. Don’t even attempt this one if your bread is not fresh by the way, it will ruin your day.
 'Helge' Cheese sandwich with spicy italian salami …Continue reading ‘Helge’ Cheese sandwich with Italian Salami
If you are following our musing on this blog, you know by now that Anders looooves mashed potato sandwiches and we both love roasted garlics. So it should come as no surprise that we at some point had to mix the two. Of course, we also enjoy cheese, so this sandwich was inevitable. In a moment of pure inspiration (we’re very modest), Anders decided to cut up a piece of Teriyaki Beef Jerky into really fine pieces, very much like little bacon pieces, and sprinkle on top. The result was great. After you finish chewing through the first layer, you end up with little pieces of jerky at the end of each bite. Very cool.
 Mashed potato sandwich with teriyaki beef jerky, oven roasted garlic and shredded parmesan …Continue reading Mashed Potato Sandwich with Beef Jerky, Mayonnaise, Roasted Garlic and Parmesan
Our tuna salad sandwich saga continues with this fresh summer construction. A toasted bagel (one of those with everything on it), combined with fresh crunchy cucumber slices, tasty grape tomatoes, and green onions, sprinkled with a tsp of sweet curry. When you eat this, the smell of the curry adds to the experience before you even take a bite.
As you can see on the pictures, two sprouts from another sandwich somehow found themselves on this one. When we noticed, the pictures were taken, and the sandwich eaten, so please disregard the misplaced sprouts. They are harmless.
 Tuna Salad Toasted Bagel Sandwich with Cucumber, Tomato, Green Onion and Sprinkled with Sweet Curry …Continue reading Tuna Salad Sandwich on Toasted Bagel with Cucumber, Tomato, Green Onion and Sprinkled with Sweet Curry
This spicy roast beef cheese sandwich has hot (but sweet) chili sauce inside, and is made with a strong pungent cheese as well, both adding to the spicy flavor. It’s made on a toasted ciabatta roll, and has plenty of crunch from the sprouts. Adding a few fresh basil leaves brings it to a whole new level.
 Spicy toasted roast beef cheese sandwich with sprouts and fresh basil …Continue reading Spicy Roast Beef Sandwich with Cheese, Olives, Onions, Fresh Basil Leaves and Sprouts
It was Tuesday, and I want to write it was raining cats and dogs, but I live in San Diego so the weather was really very nice, just like the last 6 months or so. In any case, I got a crazy craving for Danish meatballs, and on my way home from work I had to stop to get some ground beef and pork. Danish Meatballs are called “Frikadeller” (singular form is frikadelle), and they can be made from many types and blends of meats, but this is a classic.
The sandwich itself is a ciabatta roll with ducks fat and roasted garlic smear. Two meatballs are heated and cut in half, and topped with stone ground mustard. A bit of sea-salt is sprinkled on, and it’s decorated with blueberries and a pickle. Fantastic sandwich. The blueberries jumped out of my pantry at me, and I thought I would give it a go.
 Danish Meatball (Frikadelle) Sandwich on Ciabatta Roll with roasted garlic, mustard and blueberries …Continue reading Danish Meatball Sandwich with Blueberries
I loooove Saturdays. They are rife with possibilities. After a long work week devoted to other people’s pursuits (namely those of my job), I look forward to enjoying the simple things that bring me pleasure. Chief among them is lazily meandering through one of the many farmers’ markets that dot the San Diego landscape. Last weekend, it was time to revist my local market in Poway. For me, the market is all about the fresh fruits and veggies… and the Thai coconut pancakes – conveniently sized to be just about 1 1/2 inches in diameter, I can pop them in my mouth and eat them whole. Yum, that’s the way to start a weekend. For Anders, the market is most pleasurable when it involves the pursuit or serendipitous discovery of meat. This week, he found some salami made from locally farmed pork. Nothing like supporting the local farmers…makes me feel connected not just to my food, but also to my community. So in a complete diversion from my normal breakfast fruit bowl, Sunday morning’s breakfast was a tomato and hard boiled egg sandwich topped with salami slices.
 Tomato Egg Salami Sandwich …Continue reading Breakfast Sandwich with Tomato, Egg and Salami
I consider this a variation on the veterinarians midnight snack, a classic Danish sandwich (In Danish: ‘Dyrlægens natmad‘. Try saying that one!). The bones of Anders’ Viking ancestors will rattle in their graves to protest me saying this, but in this variant, the inclusion of the roasted garlic and the removal of the aspic is a HUGE improvement. Together, those simple actions make this sandwhich palatable for me, a non-Dane. Anders thinks this presentation is a bit more playful, looking a bit like a rib cage or something medieval. I suppose, it’s his attempt at appeasing the spirits  It consists of liver pate on home-baked rye bread with butter, with a rolled up slice of ham. This is topped with half-moon slices of onion rings, roasted garlic and a couple of dill pickles. Fennel seeds and ground black pepper spices it up a bit.
 Liver Pate sandwich with ham, onions, roasted garlic, sweet pickles, and pepper …Continue reading Ham and Liver Pate Sandwich with Roasted Garlic and Dill Pickles
While this particular sandwich was made with cod roe from a can, we recommend you convince your local fishmonger to get you some fresh roe (especially if you can get it smoked). However this was all we had to work with. The sandwich is simple, yet classically Danish. A toasted piece of bread is smeared with roasted garlic. Add cod roe and squeeze lime on top. Top with remoulade, capers, fried onions and ground green pepper. Very good, and an upgrade from the sandwiches schoolchildren get to take to school in their backpacks. A reminder of my childhood school lunches.. but much improved.
 Cod Roe on Rustic Bread Sandwich with Remoulade, Capers, Fried Onions, Roasted Garlic and Ground Green Pepper …Continue reading Cod Roe Sandwich with Remoulade, Capers, Fried Onions, Roasted Garlic and Ground Green Pepper
When you need to awake from the schlump that is Thursday night after work, a spicy kick to your system can be just what you need. This sandwich does just that. With a strong danish cumin cheese, sweet (but hot) chili sauce, and a strong organic and local salami from Poway Farmer’s market, this one will wake you up. Just for kicks, I added one tsp of fennel seeds on the bread and cheese while in the toaster oven. It added a very nice flavor that went really well with the cheese and ham.
 Spicy Toasted Ham and Cheese Sandwich with Sweet Chili Sauce, Salami and Fennel Seeds …Continue reading Spicy Toasted Ham & Cheese Sandwich with Fennel Seeds and Salami
Know your limits… and defy them
Sometimes enough is plenty.. and then there are those days when even plenty is not quite enough. Anders has a tendency towards sandwich superfluity and I often have to protest when I see the layers that one small slice of bread is expected to support. I mean, even after visiting sandwich shops in Denmark and witnessing the architectural marvel that is the smorrebrod, I still think there is a limit. I almost want to offer defense for the poor bread. This was one of those days when I let him win and… we were both happier for it.
 Cucumber and avocado toasted cilantro lemon shrimp sandwich …Continue reading Cilantro Lime Shrimp Sandwich with Avocado, Cucumber and Bell Pepper
I have to admit I was looking forward to this beauty before we even started making the smoked spareribs. In fact, while we passed the Costco food isle, I saw this great spare ribs sale and I couldn’t help thinking of what a fantastic sandwich I could make with the leftovers. So, a couple of days later, after feasting on the ribs I finally got around to making this. I wanted to really bring out the flavor of the pork, while adding some classic ‘steak’ flavors on top. So, sautéed mushrooms and sweet chili sauce plus of course a few onion rings for the crunch factor.
 Smoked Pork Spare Ribs Sandwich with Sauteed Mushrooms and Onions …Continue reading Spicy Spare Rib Sandwich with Mushrooms and Roasted Garlic
I love potatoes and I love bread. This sandwich brings out the best in both of them. Half a ciabatta roll, toasted (for the ‘crunch’) and with a light spread of tarragon mustard. Add potato, pumpkin seeds, tomatoes and a few more things you can read about below, and you got yourself a treat for lunch. Yes, it’s as good as it looks!
I made this after a long day at work, one of those days where you really just want to get home and sleep, but you’re starving… Having a potato handy in the fridge from dinner the night before became my saving grace.
 Potato on Ciabatta Roll with Pumpkin Seeds and Grape Tomatoes …Continue reading Potato Sandwich with Remoulade, Pumpkin Seeds, Roasted Garlic and Tomatoes
For me, one of the elements of a good sandwich is relevance. What do I mean? Each element brings something necessary to the sandwhich: the spread might serve to unite disparate flavors, the fried onions to give flavor and also add needed texture etc. Nothing must be superfluous. Sometimes I fail in the relevance battle because I am outvoted by Anders for whom there is never just enough… in his sandwhich world view, there is always this little bit more that can be added. As you can imagine, between my relevance approach and his delight in superfluity, we often need the United Nations to mediate our sandwhich choices. Sometimes I win. This little one is one such victory.
 Brie sandwich with avocado, watercress and sprouts
…Continue reading Brie Sandwich with Avocado, Watercress and Sprouts
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