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 |
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
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
Quite frankly, this isn’t much of a sandwich, much less amazing. It’s specifically made for children in Denmark, and is a typical sandwich they would take to school. It ranks just one notch above the infamous “sugar sandwich”, which is at the bottom of the sandwich pile. However, if you want to feel like a Danish kid, have one of these, then move on
 Chocolate Sandwich …Continue reading Old School Chocolate Sandwich
The roast beef sandwich is yet another classic piece of smørrebrød. Generous layers of roast beef are stacked with remoulade, capers, sweet dill pickles, fried onions, salt and pepper. It comes with a variety of options, such as different smears (duck fat, butter, roasted garlic or mustard like this one). Typically it also has a nice little dash of shredded horseraddish, but I couldn’t find any on the day I made this.
 Roastbeef Sandwich …Continue reading Roast Beef Sandwich with Capers, Sweet Dill Pickles and Fried Onions
“Dyrlægens natmad” as it is called in Denmark is an old sandwich like your mom used to make them. In English, it’s translated as “The veterenarians midnight snack”. It consists of liver pate on rye bread, topped with corned beef (or other salted meat), aspic, and onion rings. In this version, we start our assembly by adding lettuce at the base.
 THe veterinarians nightly snack (Dyrlægens natmad) …Continue reading “The Veterinarians Midnight Snack” – Dyrlægens Natmad
Classic Egg and Tomato sandwich on Rye bread, served on a lettuce leaf with onions, green onions and mayonaise. Simple, easy, yummy, and a great way to eat an egg.
This sandwich is served at many danish restaurants with a good selection of smørrebrød.
The onions brings out a light ‘crunch’ that most great sandwiches should have, but too much onion can overpower the eggs, so the green onions, milder, adds the last flavor.
Egg sandwiches are often lightly sprinkled with salt, but that is an individual option.
 Egg sandwich …Continue reading Egg Sandwich with tomatoes and onions
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