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OK, you have a point. This is perhaps not quite amazing enough to be on “amazing sandwiches”… But we liked it. This is a simple, plain garden variety burger, and sometimes that’s all you need to bring you back from a long day at work doing the man’s bidding. Yes, you know what we mean; cubicle work!  Ye Regular Olde Burger: Beef Patty, Spinach, Baby Cucumber, Tomato, Mustard And Basil Dressing On A Pandesal Roll A typical Sloppy Joe consists of “ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun.” Well, we decided to make our own version of the Sloppy Joe, which we call the Sloppy Pope. We use a pandesal bun, a feta-beef-patty, and our own homemade chunky chili. To top if off and make it look real pretty, we add a little parsley. As for the name “sloppy pope?” Well, let’s just say it’s a long story…  "Sloppy Pope" - Beef Patty With Feta, Chunky Chili And Parsley On Pandesal Bun …Continue reading “Sloppy Pope” – Beef Patty With Feta, Chunky Chili And Parsley On Pandesal Bun 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 Pizza Dough RecipeTotal time: 1 hour 45 minutes (including rising). Will make enough dough for 4 pizzas, of which we will just make one below. The remaining dough can be frozen until your next pizza craving demands satisfaction. …Continue reading Easy Pizza Dough in 2 hours “Pizza!” you may be saying with increduility as you wonder at the seeming incongruity of providing pizza recipes on a sandwich blog. Well, please bear with us while we provide this rather plausible and very convincing rationale. In Scandinavia, there is a long tradition of open-faced sandwiches (or smørrebrød as they are called in Denmark). Open-faced sandwiches are essentially bread, with layered toppings. So it’s not much of a stretch to call a pizza, a sandwich. After all, it is just that: bread with layered toppings. For the pizza purists among the readers, this might seem like too much of a stretch, but we say that pizza by any other name is still an open faced sandwich. Convinced yet?  Smoked salmon pizza topped with goat cheese, onions, olives and pesto-mascarpone cheese blend …Continue reading Smoked Salmon Pizza – The Way My Mother Never Made It If you are a regular reader of this fledgling blog (Hey who am I kidding here? I don’t even think my dearly loved sister is herself a regular reader. But I can dream, can’t I?), you will note that the sandwiches here have a strong carnivore bent and as one kind reader was astute enough to note, had a bit of a “Dagwood” style. For that I blame Anders as he eats way more sandwiches than I do and so it stands to reason that this blog is populated with his preferred dinner choices. This next one is born of a weekend’s inspiration and my winning the battle in Kitchen Central! I love eggplants, even if they seem to hate the soil in my garden – which must be the reason why although I can get squash and tomatoes to grow in profusion, healthy growing eggplants continue to elude me. Lucky for me we live close to a well-stocked Middle-Eastern supermarket which never seems to run out of eggplants. Thanks to them I was able to make this tomato eggplant marriage come to life. (P.S. The tomatoes are from our garden). An advanced warning; this recipe is not one you slap together in 10 minutes. It takes a little thought and might be best accomplished over a lazy weekend day. I have been known to do this in the middle of the week but it does take a wee bit of planning.  Grilled Eggplant and Tomato Stack Sandwich Roasted Tomato Pesto …Continue reading Grilled Eggplant and Tomato Stacked Sandwich with Roasted Tomato Pesto Roasted tomato pesto, an excellent smear for sandwiches.  Roasted Tomato Pesto in the mixer 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. At our favorite shawarma shop on Strøget in Copenhagen, known as Shawarma #1 (presumably because the address is at #1, but also because it was the first shawarma shop in Copenhagen anno 1980), one of our favorite sandwiches is the kafta burger. When ordered, you must wait patiently while the patties grill for 10-15 minutes and frequently ask yourself “did they forget me?” In 20 years, they have never forgotten me, and the wait is always worthwhile. Living in San Diego, we wanted a way to re-create our own version of the kafta burger. So, we created this recipe, which is a mix of several other recipes found online. We wanted our own unique blend of spices; More spicy, more parsley, and of course with fennel.  Kafta Burger Patties After Grilling This spicy roast beef cheese sandwich has hot (but sweet) chili sauce inside, and is made with a strong pungent cheese as well, both adding to the spicy flavor. It’s made on a toasted ciabatta roll, and has plenty of crunch from the sprouts. Adding a few fresh basil leaves brings it to a whole new level.  Spicy toasted roast beef cheese sandwich with sprouts and fresh basil 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 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 The roast beef sandwich is yet another classic piece of smørrebrød. Generous layers of roast beef are stacked with remoulade, capers, sweet dill pickles, fried onions, salt and pepper. It comes with a variety of options, such as different smears (duck fat, butter, roasted garlic or mustard like this one). Typically it also has a nice little dash of shredded horseraddish, but I couldn’t find any on the day I made this.  Roastbeef Sandwich …Continue reading Roast Beef Sandwich with Capers, Sweet Dill Pickles and Fried Onions The classic Danish cheese sandwich is extravagent to say the least. This one, from the restaurant Peter Liep, represents the extreme amount of cheese that is needed. In fact, we couldn’t even see the bread when it was served.  Classic danish cheese sandwich Tomatoes on Spinach Ciabatta Roll. For this sandwhich, we recommend heirloom tomatoes at their peak of ripeness. You also want to use the tomatoes at room temperature. The flavors are more intense here. We used Black Krim grown in our backyard garden, and added a pinch of Dukkah to bring home the flavor. This is perhaps the most essential way to make a tomato sandwich, using only tomatoes, and it can really only be pulled off succesfully when they are very fresh and tasty.  Tomato with Dhukka sandwich |
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