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 |
“Pizza!” you may be saying with increduility as you wonder at the seeming incongruity of providing pizza recipes on a sandwich blog. Well, please bear with us while we provide this rather plausible and very convincing rationale.
In Scandinavia, there is a long tradition of open-faced sandwiches (or smørrebrød as they are called in Denmark). Open-faced sandwiches are essentially bread, with layered toppings. So it’s not much of a stretch to call a pizza, a sandwich. After all, it is just that: bread with layered toppings. For the pizza purists among the readers, this might seem like too much of a stretch, but we say that pizza by any other name is still an open faced sandwich. Convinced yet?
 Smoked salmon pizza topped with goat cheese, onions, olives and pesto-mascarpone cheese blend …Continue reading Smoked Salmon Pizza – The Way My Mother Never Made It
A simple appetizer, but not cheap due to the tuna. However, well worth the money if you like us love seared tuna. We got a few nice steaks at Costco and decided to make Tuna Sandwiches, and appetizers from the leftovers. This is one of them, and it belong in the very tasty food group 
 Seared tuna appetizer on cracker with ricotta cheese, vodka mustard smear and cumin salt with sage fried leaf
The day before we made this sandwich, Wendie cooked an amazing pork tenderloin based on an Alton Brown recipe. It is perhaps the best tenderloin I’ve ever had. Having also recently visited a Chinese grocery store, we had a few king mushrooms in our refrigerator, so we thought they would go brilliantly with the pork. We chose the pecorino romano cheese to add a little saltiness, the vinaigrette dressing to make it a bit more moist. And so, one thing led to another, and we ended up with this fantastic sandwich. It’s messy to eat, but it really brings out the best in the leftover pork. Enjoy.
 Pork Sandwich with Muffaletta, Pecorino Romano Cheese, Paprika, Yellow Bell Pepper and Sautéed King Mushroom and Vidala Onion Dressing …Continue reading Pork Sandwich with Muffaletta, Pecorino Romano Cheese, Paprika, Yellow Bell Pepper and Sautéed King Mushroom
This is one of the three appetizers we plan on serving for Thanksgiving. The secret is to use freshly-made ingredients, and so we made our own pesto and used Super Sweet 100 tomatoes from our backyard garden. We used goat cheese, which blends very nicely with the tomato and pesto. For bread, we stuck to a baguette.
 Appetizer goat cheese, pesto and cherry tomatoes on baguette …Continue reading Appetizer: Goat Cheese and Pesto Bruschetta with Cherry Tomatoes
During a recent weekend getaway to San Francisco, we ran into the very nice Cowgirl Creamery, which is an actual real cheese shop. These are a rarity these days, as the business of cheese has been largely delegated to supermarkets, and somehow the rather bland cheddar has been the victim of a marketing blitz turning it in to the star of California cheeses. Not that we don’t enjoy a good cheddar, but there are soooo many more fantastic cheeses that the general populous are missing out on. At the Cowgirl Creamery, we found the Red Hawk, “… a triple-cream, washed-rind, fully-flavored cheese made from organic cow’s milk from the Straus Family Dairy. Aged six weeks and washed with a brine solution that promotes the growth of a bacteria that tints the rind a sunset red-orange…” Indeed, this little gem is very tasty, and forms the base of the taste experience with this simple sandwich. A warm gently toasted baguette, Tuscan bean paste, Red Hawk and Genoa salami. That’s it.
 Italian Salami Sandwich with Red Hawk Cheese and Tuscan Bean Spread …Continue reading Italian Genoa Salami Sandwich with Red Hawk Cheese and Tuscan Bean Paste
We recently discovered a great food store in Little Italy in San Diego. It should be noted that Little Italy is very aptly named, since it’s basically just one street. You blink, you miss it. If you are of Italian descent, please move to San Diego so we can add a couple more streets. In Little Italy, we found Assenti’s Pasta, a wonderful little delicatessen shop where you can get fresh pasta of all shapes and forms. Arriving there at 5:59pm we were simply happy traffic had not delayed us more, and positively exuberant that Assenti let us in. Yes, we had a rushed 5 minute shopping spree, but it was great. Here we found muffaletta and tuscan bean spread as well as fresh pasta (which weren’t really for sandwiches, although Anders tried and failed).
This sandwich is our first using the muffaletta, is was delicious. It fell a bit apart due to the iceberg lettuce, which became very slippery with the oil from the muffaletta and the melted cheese. We had to add toothpicks to hold it all together long enough to take pictures.
 Turkey Sandwich with Lettuce, Fennel Seeds, Muffaletta, White Bean Tuscan Paste, Paprika, Fresh Sweet Basil Leaves and Creamy Cheese …Continue reading Turkey Sandwich with Lettuce, Fennel Seeds, Muffaletta, White Bean Tuscan Paste, Paprika, Fresh Sweet Basil Leaves and Saint Faron Cheese
About two weeks ago I promised Anders that I would make him the perfect steak sandwich. His raised disbelieving eyebrows might have been because I am frankly not a fan of beef. I mean, I don’t get it – what is the fascination? Still, a promise is a promise so I determined that this would be the day.
I left work with the plan in mind: rush to Trader Joe’s to buy ciabatta bread, watercress and the requisite rib-eye steak and get home and get down to business. Alas, the steaks at Trader Joes were disappointingly thin – a setback that resulted in a trip to two more supermarkets before I found the perfect steak. Two hours later, I finally made it home, tired and with some of the wind gone from my sail. Still, the look on Anders’ face when he bit into this sandwich made the evenings’ frustrations well worth it.
 Steak Sandwich with Blue Cheese, Roasted Garlic Mayonnaise and Balsalmic Vinegar Reduction …Continue reading Steak Sandwich with Blue Cheese, Roasted Garlic Mayonnaise and Balsamic Vinegar Reduction
For Christmas 2007, Wendie bought me a torch – one of those you use in making desserts such as creme brulee. I had seen one on TV and I wanted it desperately. When I got it, I started manically torching everything, hoping to discover new uses and develop new dishes. As it turned out, most things don’t do well being torched. Roast beef… not so good. Vegetables…nope. Cornflakes… wouldn’t recommend it. The one thing that actually has its moments is cheese.
With the torch I can melt the surface of the cheese, and when biting into it you get a a feeling of warmth on your upper lip, while the rest of the bite is cold. Not entirely unpleasant. For a cheese sandwich, this requires a huge amount of torching action, due to the surface that needs to be melted, but for appetizers it works. After two years I still haven’t made creme brulee, but I’ve managed to construct this appetizer, which in my opinion is perfect for all those torches out there collecting dust. Enjoy.
 Torched Roquefort Cracker with Muffaletta Spread and Pecorino Romano Cheese …Continue reading Torched Roquefort Appetizer with Muffaletta Spread and Pecorino Romano Cheese
Living in San Diego means being influenced by Mexican cooking. Each street corner seems to sport a Mexican fast-food joint. Our cooking regularly employs cilantro and salsa, bothView Post of which can be tasty new ingredients to familiar meals. In this sandwich, we use both, and with the French bread, this becomes an international affair. Danish meatballs (frikadeller), Italian mozzarella, cilantro and salsa, made by a Dane and a Jamaican living in the US. It is a small world these days.
 Meatball sandwich with grilled veggies, fire-roasted salsa, mozzarella cheese, roasted garlic, cilantro, green pepper, roasted tomatoes …Continue reading Meatball Sandwich with Grilled Veggies, Fire Roasted Salsa, Mozzarella Cheese, Roasted Garlic, Cilantro, Green Pepper, Roasted Tomatoes
Blame it on my Danish upbringing, but I can’t walk away from a good cheese, and this sandwich sports one of our favorites: Roquefort. For those not in the know (but care to be), it’s like a mild blue cheese, soft and tangy, and usually crumbles easily (although this one didn’t). We bought it at Costco (which means we have a family sized block for the two off us). Since it is a ‘Product of France’, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may be called Roquefort. Similarly, Feta cheese may rightfully be called Feta if and only if it’s from Greece. We always find it interesting to know where our foods really come from, and this is one of those rare occasions where we have a clue.
The sandwich itself is simple, lettuce, tomato, roasted tomatoes, Roquefort and a wonderful creamy garlic paste with tarragon from Majestic Garlic which we got at the Temecula’s farmers market. You need to get this spread it’s fantastic on sandwiches, eggs, pasta and so much more!
 Roquefort cheese sandwich with garlic spread, lettuce, tomato, and roasted tomatoes …Continue reading Roquefort Cheese Sandwich with Creamy Tarragon Garlic Spread, Lettuce, Tomato, and Roasted Tomatoes on Potato Bread
This past weekemd was rather hectic. For the past few weeks I have been frantically preparing for a licensing examination that required me to unearth knowledge I had lost eons ago – a plethora of arcane engineering knowledge that had gone the way of so many things not used – nearly lost forever. Well having sat through two days of grueling examinations I am much relieved to reclaim my ‘normal’ life, a large factor of which is… cooking or at least thinking of cooking. Still all the household chores left undone were crying out for attention and then I came down with a ghastly cold. We made a trip to Temecula which, as all excursions these days, included a meal with sandwiches. Since this is not our recipe, we can’t speak much about the preparation.
 Review: Smokehouse Restaurant Grilled Portobello Mushroom Sandwich with Goat Cheese, Pear, Organic Baby Greens, Roasted Red Pepper, Pesto Mayo on a Brioche Bun …Continue reading Review: Smokehouse Restaurant Grilled Portobello Sandwich with Goat Cheese, Pear, Organic Baby Greens, Roasted Red Pepper, Pesto Mayo on a Brioche Bun
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
Few leftovers are as versatile as chicken - the possibilities are (nearly)endless, and if the chicken is at least moderately good, with the right toppings and other accompaniments, you can have as splendid enviable meal in less than 10 minutes. After a long day at work, what’s not to love? Don’t get us wrong, this sandwich is even better if you cook a chicken just for this purpose and make the sandwich the same day, but seriously, who does that? Why a bagel you might ask? Well bagels make for pretty darn good sandwiches. That and the fact that since we buy our bagels at Costco,, we are forced to find innovative ways to use them before they develop freezer burn:-). They defrost in 30 seconds in a microwave. Cut them while still very cold (but not frozen), and proceed directly to the sandwich making. The result, like here, is a perfectly toasted bagel that is neither to hard or soft, but just perfect after toasting.
 The Ultimate Chicken Leftover Bagel Sandwich with Mozzarella, Sliced Pear, Grilled Yellow Bell Pepper, Onion Rings, Tomato and Caesar Dressing …Continue reading The Ultimate Chicken Bagel Sandwich with Mozzarella, Sliced Pear, Grilled Yellow Bell Pepper, Onion Rings, Tomato and Caesar Dressing
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
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