In Sydney, Australia, we had this wonderful pork sandwich at Mr. Crackling. Bread was super good, but maybe a little more pork next time 🙂
Totally Delicious !
Mr. Crackling Classic Sandwich, Australia
Category Archives: Breads
Just a Burger
Just enjoyed a common, regular burger with Fries and a Beer in San Diego… Nothing special, but well executed.
Avocado/Egg Sandwich
Essentially Avocado smashed with smoked seasalt, and a fired egg on top… Easy-Peasy.
Bread
Fresh bread, need we say more?
These are from PublicUs in Las Vegas…
Caprese Sandwich
We will let the picture be the recipe.
Fresh Garden Radish Sandwich
Again, we didn’t get to write the recipe down, but these are basically garden-fresh radishes with olive oil, a little black truffle oil, salt, pepper, and lightly buttered bread.
Very gooooood.
Poki Tuna Sandwich
Oh my, we haven’t posted for years… We finally got this site resurrected from the dead, and while we didn’t have time to write down the recipe, here is some inspiration. This is a poki-tuna sandwich, which is Poki Tuna from Costco, spiced up with a little sriracha sauce and toppings.
Enjoy
Lavash Art; Bob Marley on a Cracker
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.
Garden Zucchini Carpaccio Sandwich
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.
Prosciutto Pizza with Pesto and Portobello Mushrooms
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.
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