Admittingly, I never envisioned adding scrambled eggs to roast beef. It just seems wrong, but scrambled eggs were being made for dinner and so I thought, “Why not”. You can call this the serendipitous sandwich because lo and behold, it actually turned out quite tasty. For a little extra crunch, I added onions (both fried and raw, sliced). Another serendipitous discovery was just how good tomato relish was on this – it went suprisingly well with the eggs and roast beef.
This is one of my favorite lunch items in downtown San Diego. It is served, surprisingly, at Ralphs, and is not only a great sandwich, but also very affordable at just $5.99. I particularly enjoy the mesquite wood smoked turkey sandwich on nine grain & seed bread (Toasted), with cajun and horseradish mayo. I usually get all the veggies, lettuce, green pepper, onion, tomato, sweet pickles, olives, etc, and in this case swiss cheese.
While I can’t claim to be the chef, this sandwich was designed by me, so I think I can claim the recipe at least 🙂
The past few weeks have been excessively hot.. even for the normally excessively high summer temperatures in Poway. Case in point – two nights ago at 10:00 pm, I had all the windows and doors open to drop the house temperature to a respectable 8oF. With temperatures like this, there is just no way I was going to do any cooking that required more than 5 minutes over a hot stove. This makes sandwiches an ideal meal. Paired with a side salad, it’s a wonderful way to beat the heat while taking care of nutritional needs.
Another variation of the roast beef sandwich, this one has a lot more bite with the added mustard and horseradish sauce.
Quite frankly, this isn’t much of a sandwich, much less amazing. It’s specifically made for children in Denmark, and is a typical sandwich they would take to school. It ranks just one notch above the infamous “sugar sandwich”, which is at the bottom of the sandwich pile. However, if you want to feel like a Danish kid, have one of these, then move on 🙂
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.
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.
In Denmark, smoked mackerel was formerly a delicacy reserved for special occasions such as family Christmas luncheons, or fancy dinner parties. Danish smoked mackerel typically comes from Bornholm, which is famous for its many smokehouses. Although made with smoked mackerel, this sandwich would work well with other smoked fish e.g. smoked salmon.
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.
This pickled herring sandwich is served on rye bread with red onions, capers and parsley. There are many variations of pickled herring and if you have an Ikea nearby, there is a big chance you might be able to find an jar of pickled herring there. Most open faced sandwich feasts in Denmark starts with fish, usually herring such as this. They are usually served with the local schnapps (Snaps), cooled in the freezer, which you are expected to drink in one fell swoop as a shot. The schnapps really brings out the flavor of the herring, and should not be missed.
I know, I know.. you’re thinking “Potato sandwhich! More starch as a topping for bread?”. That was my first impression when I first heard of this one. However, as with all things culinary, the adventurous are often generously rewarded. This adaptation was inspired while on a sailing trip to the Danish island “Flakfortet” (hence the name of the sandwich). It was constructed from what was available on the boat, and it turned out to be a passenger favorite. The subtle taste of the Smoked Cream Cheese (A Danish delicacy from Fyn), blends perfectly with the potato and radishes.
A Danish favorite, we owe this presentation to the restaurant at Sophienholm in Denmark. The fried plaice is a classic in danish sandwich making, and is found on nearly all restaurants. It is usually served as one of the first sandwiches in a meal (One should always start with the fish) right after the pickled herring sandwich. The batter is light, since the fish is the centerpiece in this little gem.
This simple sandwich may not look like much, but looks deceive. Beneath the plain surface are three ingredients that will make you come back for more. Why make a cheese sandwich, when you can make a heavenly cheese sandwich like this one.
This little gem of a sandwich takes about 5 minutes to put together, and tastes amazing. The fresh herbs compliment the soft smoked salmon with delicate crunchiness, all rounded of with the delicious Vidalia onion dressing (No, they don’t pay us 🙂