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 |
While driving home from an exhausting day shopping for a new kitchen (who knew there were so many options for beveling), we passed Miami Grille. Well, we passed were it used to be before it went out of business. I guess Poway wasn’t the right place for a $15 sandwich place after all (and let’s not forget tax and tips!). Anyway, this gave us a sudden craving for a Cuban sandwiches, which as we neared our home faded into a craving for ‘something Cuban inspired.’
So, browsing the web for a couple of base sauces, we read them, ignored most, and invented our own. We made both a marinade and a dipping sauce, marinated the meat overnight, and put together this sandwich the next day. It was moist, tender, and awesomely garlicky. Love it.
 Beef Round Steak Sandwich with Cuban-Inspired Dipping Sauce And Blue Cheese …Continue reading Beef Round Steak Sandwich with Cuban-Inspired Dipping Sauce And Blue Cheese
We love to make lavash crackers, they are fun, fairly easy, and you can use them for appetizers like this one. This is very simply just two of our own crackers with a falafel, homemade pesto, and sprinkled with smoked paprika. We had this around midnight while watching the episode of Lost where Locke stops the islands time-switches. It was an on-the-spur of the moment little snack we just improvised with what was available, but it turned our really good. In fact, we’re now considering if these may be worth serving at our wedding reception in April (Yeah, we’re getting married). Well done Locke, we salute you with falafel !
 Lavash Crackers With Falafel, Pesto And Grape Tomato …Continue reading Lavash Crackers With Falafel, Pesto And Grape Tomato
If you want to make a ‘Sloppy Joe’ style sandwich, you must first make the chili. This is how we make ours! The recipe has evolved over years, since the college days when chili was the preferred antidote to pizzas. Back then, the chili was mostly meat and beans and tomatoes, but today there are a number of different beans and veggies, as well as more advanced tastes going on. We started adding wine last year, which adds a very nice flavor, and 6 months ago we started adding the sugar after we discovered that is the secret ingredient in most BBQ sauces.
 Chunky Chili with Lima and Black Beans, Fennel, Tomatoes, Red and White Wine. …Continue reading Chunky Chili with Lima and Black Beans, Fennel, Tomatoes, Red and White Wine
You need pizza sauce to make pizza, and this is a simple and good recipe for making your own homemade pizzas. Pizza Sauce Recipe 2 cans of skinned tomatoes 1 tbs fennel seeds 2 tsp sugar 1 tsp paprika 1/2 tsp curry optionally: 1 tsp rajma masala Heat all the ingredients in a pot, stirring until boiling. Turn the heat down, and let it simmer for half an hour simmering on low. If it is too wet to add [...]
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
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
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
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
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
It can sometimes be very hard to find a great liver paté in your local grocery stores. Thankfully, creating one from scratch is easier than you might think, and the result is amazing. This recipe was handed down to me from my step mother Maria, who wooed everyone she knew with this magic creation. It is simply the best liver pâté I have ever had anywhere, and that says a lot. It is also very easy to make, given you can find the raw ingredients, which are not that common anymore, but which any decent butcher should be able to divine.
 Homemade Liver Pate
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
This is another of those recipes that we have to add to this otherwise exclusive sandwich blog. These Danish meatballs are great for sandwiches, and will be used in some of our other posts. They also happen to be the national food of Denmark, and is consumed by everyone by bulk. They are great with mashed potatoes (Which in turn is great on mashed potato sandwiches), or as a side to a salad. Total cooking time is about 50 minutes, some of which is spent waiting for the meat to cool down before frying. Simple.Easy.Good.
While this recipe is ingrained as part of the danish culture, we notices that some american blogs have also gotten a hold of it, most noticeably the excellent simply recipes which we love to read. It’s nice to see these easy and excellent frikadeller spreading out in the world.
 Danish Meatballs (Frikadeller) with Fennel Seeds and Onion …Continue reading Danish Meatball (Frikadelle) Recipe
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
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