Tag Archives: Pepper

Breakfast Soft-Boiled Egg Sandwich

The breakfast sandwich is one sandwich that doesn’t get enough mention on this blog. Perhaps that’s because I’ve considered my breakfast sandwich choices to be too uninspired for this blog.  Some people’s idea of a breakfast sandwich is bacon, eggs, sausage, cheese or some combination thereof. Mine is much simpler – just an egg (either soft boiled or scrambled) that gets enjoyed on a weekend morning (typically Saturdays).  For me, Saturday mornings are rife with possibilities. It is the beginning of two uninterrupted days of freedom when I can indulge some of the little personal pleasures that are bypassed in the hustle and bustle of the work week. One of these is the breakfast.  On workdays, breakfast is a grab-and-go cup of coffee or tea and whatever fruit happens to be available at the moment, both of which gets consumed during my commute to the office.  If I’m particularly hungry, a boiled egg gets tossed into the mix, to be eaten when I arrive at work.  I look forward to the slower pace of the weekend breakfast. There I have a leisurely meal that serves as punctuation between my work week and weekend of freedom.  For the most part, the basic ingredients remain the same as the work week breakfast; what differs is the preparation and presentation.  The coffee/tea is served in a mug/teacup rather than my travel thermos; the single fruit is exchanged for a bowl of homemade fresh fruit salad; and the egg is served either scrambled or soft boiled, with or without a slice of toast.   Better yet is that I get to enjoy this sitting on my favorite garden bench (weather permitting).  It’s  a breakfast that is a sort of culinary exhalation – as if to say,  “Aaah.. it’s weekend and this is my time.”

Breakfast Egg Sandwich
Breakfast Egg Sandwich

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Pizza With Sautéed Leeks, Grilled Mushrooms and Goat Cheese Whipped with Lemon Zest

This summer we have introduced a new tradition in the Amazing Sandwich home – Pizza Cook-off Fridays. What started as dinner with a friend who came over to show us how to make pizza on the grill, has morphed into my new favorite evening of the week. The basic concept is this: get some friends together, Anders and I provide the dough and competitors bring their favorite wines and toppings for 3-4 hours of trash talking, ardent pizza making, even more ardent eating, and just a wonderfully good time.  So far, we’ve had some awesome creations: classic margarita with fresh tomatoes from our respective gardens; pesto with grilled mushrooms; feta with hummus, grilled pork and finished with tahini drizzle; smoked salmon with thin lemon slivers; apricots with prosciutto and arugula. But my favorite so far was one entry from last weekend: sautéed leeks with garlic, grilled oyster and shimeji mushrooms, buffalo mozzarella and then topped with dollops of a whipped goat cheese/lemon zest blend and sprinkled with fresh thyme.  It was divine. I mean really…it was soo good it bears repeating – it was divine!  We whipped the goat cheese with a fork, added some lemon zest and bit of olive oil.  After baking in the oven, it was so light and creamy and the lemon just gave it the perfect amount of tang.  I can’t wait till Friday – we might just make this one again.

Leeks with grilled shimeji and oyster mushrooms and topped with whipped goat cheese
Leeks with grilled shimeji and oyster mushrooms and topped with whipped goat cheese

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Steak Sandwich With Shimeji Mushrooms, Gorgonzola Cheese And Balsamic Vinegar Reduction

A few months ago, we posted about our ongoing quest to ensure that our reformed vegetarian friend S. doesn’t abandon his recent embrace of the omnivore diet.  To wit, that meant introducing him to foods that showcase the diversity of his new diet.  That is no mean feat. You see he is fortunate enough to be from a country that has enjoyed thousands of years of history of making vegetarian food. So for him, American vegetarian food is definitely lacking in options. He still bemoans the fact that vegetarian food at most restaurants consists of some steamed or sautéed veggies with pasta and a sauce with a unidimensional flavor.  That just does not work for him – he is used to a cornucopia of flavors of incredible intensity and variety.  He assumed that when he switched diets, he would have more variety (read; flavor), but has since found that to him it is just ‘more texture, but same lack of flavor’.  In other words, Bleh! 

So it is Anders’ and my responsibility to be good evangelists of all things omnivore.  We take this very seriously. Last time he was here we made this little sandwich to showcase some of the flavors we love about meat.  And by we, I mean Anders:-).  Unlike Anders who (nearly) salivates at the very prospect of eating meat, I am not much of a meat lover myself.  I feel about meat the way I feel about bacon – aphathetic.  So I figured that if I could make a sandwich for S. that I was in love with, then he was sure to love it as well.  This is a simple sandwich with really great ingredients that unite superbly- grilled steak (medium rare); mushrooms sautéed with garlic and thyme (my favorite way to make mushrooms); Cambozola cheese (a combination of French soft ripened triple cream cheese and Italian gorgonzola, and a staple in the kitchen); and to crown this all…a drizzle of balsamic reduction as benediction.  I humbly submit that there is no greater steak sandwich than this.  OK… maybe next time I could add a slice of avocado 🙂 

Steak Sandwich With Shimeji Mushrooms, Gorgonzola Cheese And Balsamic Vinegar Reduction
Steak Sandwich With Shimeji Mushrooms, Gorgonzola Cheese And Balsamic Vinegar Reduction

 

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Jamie’s Bruschetta Appetizer

This is another of Jamie Oliver’s recipes we decided to make along with the “ Grilled Eggplant Crostini Appetizer” and the “Fava Bean Crostini Appetizer” both from his delicious book “Jamie’s Italy“. It’s basically tomatoes, basil olive oil and a slice of bread. The key is as always to use great ingredients for great results. We tweaked it a little like we always do since we believe in creative liberties.

And today we just launched the free Amazing Sandwiches iPad application. Why do you ask? Well, because we can. Browse all our sandwiches in glamorous high-res – literally sandwiches at your fingertips. It’s not fancy, it’s just… sandwiches. Enjoy. Oh, and you can download it directly from here.

Bruschetta Appetizer
Bruschetta Appetizer

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Grilled Salmon With Fava Beans, Parmesan And Radish Sandwich

This sandwich was really just a quick lunch-snack to keep us going through a long day of yard work. Putting down the gloves after weeding the tomato garden we found a bit of leftover grilled salmon from the night before, some veggies, and voila, a sandwich was born. When I grew up in Denmark, my mother tended to make the same sandwiches day after day. Liver pate sandwich, potato sandwich, Russian salad sandwich, chocolate sandwich (dessert). Rinse, repeat. Now, with this blog, we have made literally hundreds of different sandwiches, and I wonder what my childhood would have been like with that kind of variety. It’s so easy to have fun with sandwiches, so don’t get stuck in the same humdrum, live a little 🙂

Grilled Salmon With Fava Beans, Parmesan And Radish Sandwich
Grilled Salmon With Fava Beans, Parmesan And Radish Sandwich

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Sandwich With Smoked Salmon And Cilantro Mayonnaise

How many ways can you make a smoked salmon sandwich?  It turns out there are many – or so my search on Tastespotting revealed.  Tastespotting is pure visual food pornography – some awesome photos of really great food with popularity driven by the online food community. We love it and have had a few of our own creations featured there.  Sometimes I am just starved for inspiration. When we first started this ambitious blog, I thought coming up with 100 sandwiches would be itself an epic feat. Now as we approach the 200 sandwich mark, I marvel at some of the creations that we have come up with. Anders’ Big Bad Wolf Burger is one such marvel.  As you can imagine, with this many sandwiches behind us, it becomes increasingly difficult to come up with a creative (and postable) sandwich.  When those moments happen, I turn to the Internet.  Today it was Draganabakes by way of  a photo on Tastespotting.   That recipe included a shallot mayonnaise. With the abundance of cilantro from my last run to the grocery store, I decided to whip up some cilantro mayonnaise instead.

Smoked Salmon with Cilantro Mayonnaise Sandwich
Smoked Salmon with Cilantro Mayonnaise Sandwich

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Hummus, Grilled Feta and Roasted Pepper Sandwich

A few weeks ago, we had a friend visiting for the weekend.  He is a recent convert to the omnivore lifestyle – after over 30 years of a purely vegetarian diet.  Food is nearly like a religion and each style has its adherents who hold to it with zeal and conviction that borders on fanaticism.  So when our friend converted, we were so thrilled that he had chosen to walk the other side that we now consider it our mission to ensure that his forays into the omnivore lifestyle are rewarding enough to cement his place as a member of our growing sect 🙂 “Thou shalt not backslide”.   Still, even with this new adventurous palate, his lifetime of preparing only vegetarian cuisine means that he is at a loss as to what to do when confronted with meat or fish.  He does well enough when dining out, but at home he needs to prepare vegetarian cuisine if he is to eat at all.

When he visited, he remarked that our blog is woefully lacking in vegetarian style sandwiches that he could create at home.  We have been remiss, and so have prepared this little sandwich in his honor. Subu, this one’s for you (more acts of repentance to follow).

Hummus, Grilled Feta and Roasted Pepper Sandwich
Hummus, Grilled Feta and Roasted Pepper Sandwich

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Review: ‘Luxus Bagel’ at the Bagels Corner In Copenhagen, Denmark

There are some thinks that don’t translate so well across cultures. Bagels might be one of them. It was a dreary afternoon in Copenhagen, Denmark, when I walked into the Bagels Corner. A bit hungry I could not get myself to settle for a plain cream cheese bagel, so instead I opted for the luxury bagel (Choice of smoked salmon, shrimp, pesto chicken, Mexican chicken, etc). I decided on pesto chicken, and selected a whole-wheat bagel with rolled oats on top. Looked great. Then the lady asked me for what type of cream cheese I wanted. Cream cheese? Whaaaat? I decided to see where this would go, so I picked the herb-cream cheese. She added a generous layer. Then the pesto chicken (lots of it), then lettuce, cucumber, corn, and finally she asked me to pick a dressing. I selected the curry dressing. Again she added a generous layer on top, and closed up the bagel. Oh dear!

Review: 'Luxus Bagel' at the Bagels Corner in Copenhagen
Review: 'Luxus Bagel' at the Bagels Corner in Copenhagen

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Grilled Eggplant Crostini Appetizer

Inspired by Jamie Oliver’s book “Jamie’s Italy” this is one of our favorite appetizers so far this year. It also looks beautiful. The crunchy toasted pane siciliano bread and the smoothness of the eggplant (or Aubergine as we call it in Denmark), goes very well together and fills your mouth with flavor and adventure. Eggplant seems to be largely a forgotten vegetable in the US, at least in SoCal (Southern California), and really it’s a wonderful ingredient in many dishes. People, wake up and smell the eggplant!

Grilled Eggplant Appetizer
Grilled Eggplant Appetizer

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Caprese Panini Sandwich

We love caprese salads so much we had Phil’s BBQ change their menu and serve it at our wedding (They did a great job too). So, it should come as no surprise that we had to try and turn the art of the caprese into a sandwich. A panini sandwich to be exact. It has all the classic ingredients: Mozzarella, tomatoes, basil, olive oil and balsamic vinegar. For the bread we went with our own homemade pesto-sourdough bread, but any regular sourdough will do just fine.

Caprese Panini Sandwich
Caprese Panini Sandwich
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