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Chicken Salad Recipe
Mash the roasted garlic to a pulp with a fork, then mix all the ingredients in a bowl. Rejoyce, you are done! Well, well, it seems we are to be featured in the upcoming Costco Connection magazine (March), with one of our recipes. We’re very excited of course, so make sure you read the next one carefully  Corned Beef Cole Slaw With Avocado on Demi Baguette Sandwich …Continue reading Corned Beef Coleslaw With Avocado on Demi Baguette Sandwich 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 For the vegetarians out there, you can’t go wrong with a delicious portobello mushroom burger. This is one of our favorite sandwiches, for yes, a burger is also a sandwich, much like a Lada is also a car (although reluctantly). Whenever we see fresh portobello mushrooms we try to secure a few for grilling. They are simply delicious when soaked in the right marinade, and actually taste better than most meat patties. The grilling really brings out the best in these shrooms, and you get to enjoy the wonderful colors and look of this gigantic Agaricus bisporus.  Portobello Mushroom Burger With Roquefort On Bed Of Pea Sprouts Another day.. another sandwich. I’ve been dreaming of making a salmon patty ever since we started this blog. Today, desire rendezvoused with opportunity. I used Paula Deen’s recipe (of Food Network fame) for the salmon burger and improvised on the cilantro mayonnaise. Actually used miracle whip in place of the mayonnaise. It resulted in a tangier taste than mayonnaise would provide and had the added benefit that it was much healthier (a built in justification for eating that extra sandwich). Bear in mind that the brevity of the recipe is actually a bit deceptive. All told, it took us about 1 1/2 hours to make this sandwich. It’s probably not an ideal mid week meal but made for a wonderful Friday evening dinner.  Salmon burger on ciabatta with cilantro mayonnaise 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 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 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 It’s easy to buy pre-made tuna salads in a store, but it’s so much more fun and creative to do it yourself. The whole process takes about 5 minutes, and you get exactly the taste you want. Spice it up, or keep it mellow. This is our recipe for tuna salad, but every time we make it we change a thing or two. You will find this version on some of our upcoming sandwiches, such as the Tuna Salad Appetizer. Bon Appétit. For some, if not most, the concept of having a mashed potato sandwich may seem disturbing. However, if you find yourself wondering whether you are loosing your mind, you probably have never tasted one. They are delicious! So overcome your inhibitions, and make a mashed potato sandwich next time you have a little leftover. For this one I felt like adding flax seeds and ham. Since I want the ‘crunch’, I toasted half a ciabatta roll, and added fried onions on top for good measure. For a little hint of sourness, sweet dill pickles always does the trick, and a sprinkled of my newfound love, Dukkah, seals the deal.  Mashed potato sandwich with dukkah, mayonnaise, flak seeds, ham and fried onions Know your limits… and defy themSometimes 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 Another variation of the roast beef sandwich, this one has a lot more bite with the added mustard and horseradish sauce.  Roast Beef with Horseradish Mayonnaise, Sweet Dill Pickles and Sun Dried Tomatoes …Continue reading Roast Beef Sandwich with Horseradish, Sweet Dill Pickles and Sun-Dried Tomatoes This sandwich can be thrown together quickly if you have a little left over smoked mackerel (and don’t we all sometimes). Be careful not to overpower the subtle taste of mackerel.  Smoked Mackerel Salad with Tomatoes and Basil …Continue reading Smoked Mackerel Salad Sandwich with Tomatoes and Sweet Basil 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 |
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. This was planned back in December, which means we spent Christmas contemplating St. Patrick’s Day inspired sandwiches. This is the one that was not chosen to be in the magazine, but which we really loved. It’s based on corned beef naturally, and it has a little green in it. We hope you enjoy, and check back at the end of February to see which one made the (cold) cut…
