Welcome to our sandwich blog. We have a love for everything sandwich and a very loose definition of sandwiches that includes almost anything with bread and stuff. This could be pizza's, appetizers with crackers, breads, etc. On occasion you might find us writing a food review, but since we are pretty busy making sandwiches we rarely bother going out for one. The food recipes are mostly our own, and we hope they are easy to follow. We want to hear back from you, we want to know how you like the photo's, suggestions for new ingredients or sandwiches, and if you make any of these, how were they? But if all we do is inspiring you, or even making you hungry, we think we've succeeded.
Enjoy. Anders & Wendie
We recently got invited to a birthday party, where everyone had to bring ‘art’ appetizers or desserts. We decided to make Lavash, it’s a recipe we make regularly, it tastes great, and the catered food at the event was middle eastern, so it was perfect. We thought a huge cracker could serve as a perfect canvas for art.
Lavash Recipe: Click here
So, we bought a couple of templates, one of fall leaves, and one of Yoda. Wendie printed a black-and-white image of Bob Marley, and cut it into a template as well. And then, off the the ovens.
Bob Marley on a Cracker
…Continue reading Lavash Art; Bob Marley on a Cracker
When we make our Garden Zucchini Carpaccio, we sometimes use it as a topping for an impromptu sandwich as well. Since the salad is not very wet, it lends itself perfectly to the bread, and the crunch from the fresh zucchini’s and radishes goes very well with a softer bread without crust.
Garden Zucchini Salad Sandwich
…Continue reading Garden Zucchini Carpaccio Sandwich
We recently went on a short weekend getaway to Santa Barbara, and on the way home we decided to stop by the Mario Batali pizzeria in Los Angeles called “Mozza.” We shared a Fried squash blossoms with ricotta pizza which was excellent, but did lack a little bit of oomph. It was bland I guess, but good. We were sitting at the bar, watching the chefs prepare the dough, and learned a new technique to keep the bubbles in the edge. So we thought we would give it a try, and make a similar pizza in style, but with much more taste in it.
Prosciutto Pizza with Pesto and Portobello Mushrooms
…Continue reading Prosciutto Pizza with Pesto and Portobello Mushrooms
One sandwich I have never gotten around to liking is the chicken salad sandwich. Perhaps it’s because I was introduced to it at a deli counter. The mayonnaise was so plentiful that I could hardly taste the chicken. Since then I’ve stayed away from all chicken salads, and supermarket deli counter foods for that matter. Still searching for a quick meal last night I decided to attempt to make my own and thereby kill two birds with a single chicken breast: rescue the chicken salad from mayonnaise hell and make a week night meal in time for Anders and I to enjoy a date night (go see the movie Unstoppable). Both were handily accomplished.
Chicken Salad Sandwich
…Continue reading Chicken Sandwich
We love light spring-sandwiches that brings out the best in the ingredients such as heirloom tomatoes or burrata cheese. For this one we happened to have a bit of both, plus some of our homemade dukkah which is perfect for sandwiches like this. We also recently bought an amazing Lavender Vinegar from VivaOlivia which worked perfectly with the mild burrata and the pop-pop of bursting tomatoes as you chew.
…Continue reading Rosemary-Olive bread with Burrata, Lavender Balsamico, Dukkah and Baby Tomatoes
Spring has arrived in San Diego. The weather is warm, our vegetable beds are loaded with freshly planted tomatoes, and we are just finishing a couple retainer walls that give us a few hundred more feet of planting space. Life is good. And to celebrate, we made this lovely (and simple) roast beef panini sandwich.
Roast beef Panini
…Continue reading Roast Beef Panini
NO matter how much we want to push the envelope for sandwiches, we can’t possible fit this posting into that category. However, after growing fava beans over the winter (they call it winter here in San Diego, but it’s really similar to spring in Denmark), we have a tremendous harvest. Wendie came up with an amazing recipe for fresh fava beans, and in a moment of optimism, we decided to make a youtube video of the entire process.
And so, ladies and gentlemen, for once we have a non-sandwich recipe, and a video to go with it. Please let us know if this is something you want to see more of in the future, and what you think of the video. Wendie didn’t want me to tape her head for some reason, but if we do more I’ll make it happen to avoid further ‘headless presentations’
…Continue reading Grilled Fava Beans with Herbs and Lemon Zest
Grilled Fava Beans
On the scene reporting from Portland, Jamaica at the Frenchman’s cove: Juici Patty with coco bread.
In Jamaica, patties are made from a sort of think filo-dough with various fillings: Chicken (spicy), beef, lobster, shrimp, vegetable or soy. They are sold from a chains of stores spread over the island, each of which are as hunger inducing as staring at cardboard. However, don’t let their boring interior put you off.
Essentially two major chains are vying for the hearts of the locals: Tastee, the original chain, and Juici Patty, the copy-chain. Having tried both, I have to join the revolution and vote for Juici Patty. Their patties are more crunchy, and with better filling. On warning though, if you click on the link, your computer will start playing some pretty awful music without warning. Such is the power of marketing and sales in Jamaica…
For the purposes of this review, I chose a chicken patty, with coco bread. I realize this is odd, taking a patty which is already baked in dough, and then wrapping it in even more bread. But, this is the way of the local, and who am I to argue with cultural traditions. The coco bread also justifies the review, since anything wrapped in bread is a sandwich in our book.
Juici Patty With Coco Bread
…Continue reading Juici Patty With Coco Bread
There are occasions when my enthusiasm goes a bit overboard… This is one such occasion, where dinner turned into a monster sandwich. By the way, nerd moment; the top photo reminds me of the “alien” in the movie of the same name. Anyone see the resemblance?
Triple-Decker Chicken Avocado Sandwich
…Continue reading Triple-Decker Chicken Avocado Sandwich
Occasionally simple is king. Crispbread, Goat cheese and fig-walnut compete turned our afternoon into afternoon delight.
…Continue reading Crispbread with Goat Cheese and Fig-Walnut Compote
Crispbread with Goat Cheese and Fig-Walnut Compote
I guess we have to admit it… we love smoked salmon, and use it often on sandwiches. Over the years we’ve posted many variations that might seem similar, but all serve as a reminder of how easy it can be to add variation to your sandwiches by just changing a few key ingredients. This is no different.
Smoked Salmon Sandwich
…Continue reading Smoked Salmon Sandwich
Super simple tasty mid-day treat, whip it up in 5 minutes flat for green happiness.
Lemon Avocado with Dukkah on Pita Bread
…Continue reading Lemon Avocado with Dukkah on Pita Bread
Last weekend I decided to try making Pane Siciliano bread. It’s not an easy decision, as it is a three day process which involves overnight rising in the refrigerator, twice. On day one, I made the Pâte Fermentée, which was stored overnight to get some taste. The next day, the Pâte Fermentée was used as ingredient in the Pane Siciliano dough, which again, was set to rise overnight. The last day, I removed the dough to get room temperature, but something had gone wrong. The bread had not risen. Or maybe it had. It was hard to say. It was about 75% larger than the day before, but surely not doubled. Also, it had flattened out. This typically means there is not more rise to be had, so the only choice at that time was to bake it.
…Continue reading Pane Siciliano Bread
Pane Siciliano Bread
Sometimes we do crazy stuff to our sandwiches which doesn’t work out so well, like our infamous pasta-sandwich. If you don’t try it how would you know, right? This time we did crazy stuff, and it worked out wonderfully, although by any stretch of the imagination this sandwich should not have worked. Perhaps one really can’t do any evil with seared tuna….
Sandwich: Seared Tuna on Sjufrön Knäckebröd with Feta, Onion, and Soy/Wasabe Sauce
…Continue reading Sandwich: Seared Tuna on Sjufrön Knäckebröd with Feta, Onion, and Soy/Wasabe Sauce
Continuing our tradition of declaring pizzas ‘a kind of sandwich,’ we present this shrimp pizza with pesto sauce and smoked paprika. Like the pizzas that went before it, it descends from our 15 week pizz-off Friday end-of-week celebration stint. We’ve come to love these Fridays, and hope to start anew soon albeit with a different theme (Yet to be determined, maybe tapas?).
Pizza With Pesto, Cilantro Lime Shrimp, And Smoked Paprika
…Continue reading Pizza With Pesto, Cilantro Lime Shrimp, And Smoked Paprika
There is something oddly alien and organic about beech mushrooms that just makes them pop in photos. As an added benefit, they also taste really good, and you can usually pick up a bunch from your local Asian grocery store. Cut of the base where they are all connected and treat them like ordinary mushrooms after that. This sandwich brings out the best of the mushrooms, because they are so prominent compared to the other ingredients. We opted for a brief sautéing with olive oil and thyme.
Meatball Sandwich with Sautéed Beech Mushrooms
…Continue reading Meatball Sandwich with Sautéed Beech Mushrooms