Leftover chicken is fantastic. Carefully pick all the little pieces of meat off, and make yourself a nice chicken salad. It’s very easy and simple, and we quite frankly look forward to the day after the roast as much as the roast itself. We have fallen in love with pepitas seeds (aka pumpkin seeds): These seeds are fantastic on sandwiches, as they provide some ‘crunch’ and taste great on top. We find them to be very under-utilized and the next experiment will be to try them on pizzas. We already know they work wonders on Lavash crackers. Posting this recipe makes us long to have a kitchen again, as currently everything we have is torn out and dumped. Over the next four weeks, we hope our fantastic contractor will be done building it back up, with lovely Calacutta marble counter tops and custom cabinets. Ahhh dreams…
After making our Costco Sandwiches (of which one is part of the March 2010 Costco Connection magazine), we still had some leftover corned beef coleslaw… And as the saying goes, “Naked Women Learn To Make Sandwiches and Trade for Clothes,” so we whipped up this little beaut. We love potato sandwiches, and we find that adding the cheese below the tomato changes the way the flavors hit the mouth when you bite into the sandwich. You are not immediately overwhelmed with cheese, but rather you have a chance to taste the potato before the coleslaw and cheese takes over. The pumpkin seeds in the coleslaw are fantastic by the way, and we’ve started to add pumpkin seeds to several of our sandwiches and pizzas with great success.
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 :). 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…
Open faced sandwiches can be beautifully stacked creations, but when squeezed into a lunch-bag, carried by 10-year olds biking to school in a backpack and thrown in a community refrigerator, open-faced sandwiches may not be the first choice of lunch.
Not so for my mom. She was a firm believer in open-faced sandwiches and made them as if I was eating at home, except, she wrapped them tight in cellophane wrap before stacking them in my lunch box.
As you might image, the end result was not always… appetizing. Cod roe sandwiches with remoulade and fried onions turned into cud roe salad with wet soggy onions. A once tantalizing potato sandwich with mayonnaise and green onions turned into something wet and soggy, almost like paste.
This sandwich, a cod roe creation, is my own personal rebellion against my childhoods school sandwiches. I reject the cellophane wrap method, and embrace exuberance.