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 |
This sandwich is one of the many that can be created almost entirely from Costco. No, they don’t sponsor us. We just like a lot of their foods (psst, Costco, if you read this, get in touch!!). We particularly love it when they feature cheeses on the tasting floors. In fact, we get practically giddy like children in a candy store. This past weekend, we walked in and were greeted with the sign announcing “Cheese Tour”. Now, this always puts us in a quandary as we struggle to justify the purchase of yet more cheese. At any given time, our refrigerator is home to at least four different varieties of cheeses. After this weekend’s purchase, we now have 7. We are such cheese maniacs that we purchased Parmesan Reggiano even though we had a big block at home. There is something just more intense about the flavors and textures of a freshly cut cheese. The cheese guy was kind enough to yield to Wendie’s pleading that he cut her only the teeniest of pieces since this was to be eaten right away. If you are familiar with the family (nay, restaurant) sized packages at Costco, you know how absolutely sweet it was of him to oblige her.
So it was home to make the most elemental of sandwiches – potato rosemary bread with freshly cut Parmesan Regianno cheese. Yum. That was the appetizer which was quickly followed by another made with cilantro-lime shrimp, another Costco food that we have grown to love and find multiple applications for.
Large and succulent, they don’t need much else, so we try to limit the extras. On this particular sandwich, the most significant other ingredient is a small amount of mustard, so be very careful to measure that exactly, or it will completely overpower the taste of the shrimp.
 Shrimp Sandwich With Potato Rosemary Bread, Romaine Lettuce, Vodka-Mustard, Gravlakssås, Lemon and Dill …Continue reading Shrimp Sandwich Recipe: Cilantro Lime Shrimp on Potato Rosemary Bread With Lettuce, Vodka-Mustard, Gravlakssås, Lemon and Dill
This is another of my favorite sandwiches from Ralphs, and for $5.99 it’s hard to beat the value. The Sausalito turkey sandwich on ciabatta is excellent, obviously very filling, and freshly made, and no, Ralph’s is not paying us to write this. However, Mr. Ralph, if you read this, we would accept gift cards for more sandwiches  This is not only a very filling sandwich, it also taste excellent, and for the price this is a 4 star lunch meal.
 Ralphs Sandwich Review: Sausalito Turkey, Veggies, on Toasted Ciabatta, Sweet Honey Mustard, Horseradish Mayo, Mayo, Roasted Red Pepper …Continue reading Sandwich Review: Ralph’s Sausalito Turkey Sandwich.
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
Since his birthday lunch of seared tuna at Blue Water Seafood Market and Grill, Anders has been dreaming about making a tuna sandwich. But the price of fresh tuna and our relative inexperience with cooking it has served as a big deterrence. You don’t want to ruin a $14/lb tuna steak! Anyway, this weekend he could not be stopped. We finally succumbed and bought a ginormous ahi tuna steak at Costco. This was one fantastic looking steak – probably big enough for 4-5 tuna rolls. So the plan was to sear the tuna, and, borrowing inspiration from Blue Water Seafood, serve it on a soft bun, rather than the artesan-style breads and rolls we typically use.
With a game plan in mind, the search was on for an acceptable roll. Anders just happened to be shopping at Lucky Supermarket – one of the 6 supermarkets that we just had to visit this weekend to satisfy our finicky grocery needs – when he happened upon: Pandesal rolls. Slightly sweet Filipino bread rolls which are very soft. Getting home with the unexpected find, it was time for the searing. A quick Google search, and a plan were laid to do one steak with sesame seeds, and one with a spice rub. From this point on we basically improvised the recipes below based on the content of our pantry, and the rest was… well see for yourselves.
 Seared Ahi Tuna Sandwich with Roasted Garlic Mayonnaise and Iceberg Lettuce, Asian Pear, and Avocado …Continue reading Seared Ahi Tuna Sandwich with Roasted Garlic Mayonnaise and Lettuce, Asian Pear, and Avocado on a Pandesal Roll
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
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
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
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 is an old favorite of mine, going back to my college years. At my dorm, one of my friends’ dad worked for a large company that delivered meats and groceries for supermarkets. As a result, they were sent huge amounts of samples, which they stored in two large freezers. When he visited the dorm, he filled his car with samples for us all to enjoy. This included giant steaks, fast food pizzas, and meats of all types. So while my life up until then consisted of pizzas and chili, this was a challenge. You can’t just plop a steak in the microwave and eat it, so all we could really do was learn how to cook it right. As a consequence, our ‘kitchen’ began evolving some pretty advanced culinary tastes, and soon started to realize that there is more to life than fast-food pizza, and cooking is not really all that hard. One of the results of that time is this dressing, which we made to accompany a batch of frozen falafel. It’s easy, and complements both the falafel, but also meats very well. We will be using it in a few sandwiches soon to be released.
…Continue reading Paprika Yogurt Dressing with Red Bell Peppers, Curry, Mustard and Parsley
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
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
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
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.
…Continue reading Homemade Tuna Salad with Capers
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 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
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