Category Archives: Cheeses

Baking Powder, Cinnamon Bread, Closed sandwiches, Egg, Flour, Food, Frying, Gouda, Ham, Honey, Jam, Salt, Sandwiches, Sugar, Swiss, Turkey

The ArtiClogger: Monte Cristo Cinnamon Sandwich (Poway Style)

October 1, 2010 Andy Leave a comment

Our friends Shelley and Jens have a thing for stuff that is deep fried. Being from the south, Shelley grew up frying fowl, but Jens is Danish and just developed a taste for it after meeting Shelley (we think). In any case, their love is strong so for Jens’ birthday last month, they had a ‘bring stuff to deep-fry’ party. We had deep fried chicken legs and thighs and wings, battered deep fried shrimp, deep fried Twinkies (Better than un-fried I might add, although still disgusting), and of course we brought; Sandwiches. We were a bit shocked to discover this, but of course someone has done this before, and there is a famous sandwich called the Monte Cristo with turkey, ham and cheese, and served with sugar and jam on top; a sweet, possible dessert, sandwich. So, we made it (and it was good, but fattening like a neutron bomb in your belly). This was an evening party and we forgot our good camera, so please excuse the photo quality…

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Apricot, Arugula, Baking, Buffalo mozzarella, Cheeses, Food, Fruits, Lemon zest, Olive Oil, Pizza, Pizza dough, Prosciutto, Sandwich Styles, Thyme, Vegetables

Pizza: Apricot with Prosciutto, Thyme and Arugula

September 29, 2010 Andy Leave a comment

As we promised, we will be posting pizza recipes from all of our Pizza Cookoff Fridays. Actually, I should confess that that title is the more sanitized and hence publishable version of the actual title. Here’s another of our creations – this was week 2. This is a sauce less pizza (distinct from the saucy pizza with all her insolence and impertinent attitudes :-)) that we find works best early in the evening of pizza debauchery. Light and pleasing, it was a nice introduction and palate opener to the heavier pizzas that were to follow that night.

Apricot prosciutto pizza with mozzarella and arugula

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Breads, Ciabatta, Closed sandwiches, Food, Garlic Spread, Mustard, Onion, Reviews, Roastbeef, Sandwiches, Sprouts, Swiss, Tomato

Review: Belen Artisan Bakers Ciabatta Roastbeef Sandwich

September 28, 2010 Andy Leave a comment

The Belen Artisan Bakery is owned by José. It is located in Escondido a bit of the beaten path. They specialize in European artisan breads, and so naturally we went there only to find they made sandwiches. We had a roast beef sandwich on ciabatta bread, with avocado, tomato and olives. The bread was perfect; just a bit crunchy on the outside, thick, and fresh and spongy on the inside, and you could clearly taste the freshness that so many sandwiches lack. Service was speedy, and sitting outside on their little patio a delight, despite the odd location and nearby road.

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Baguette, Blue Cheese, Blue Stilton, Breads, Cheeses, Closed sandwiches, Fish, Food, Gorgonzola, Ground chipotle chili pepper, Hummus, Mayonnaise, Olives, Onion, Open Faced Sandwiches, Pesto, Sandwiches, Shrimp, Smoked paprika

Crazy for Shrimp: Sandwich With Cilantro Lime Shrimp, Red Onions, Black Olives And Pesto

September 26, 2010 Andy 2 Comments

This sandwich is literally a result of a quick raid of our refrigerator. We found some shrimp and olives, the last of our sun dried tomato hummus, and a bit of blue cheese. So, we made a sandwich (of course). You may recognize the cilantro-lime shrimp from earlier sandwiches, as they constitute a quarterly craving. Moving from Denmark to San Diego, one of the things I thoroughly enjoy are the large shrimp. Every shrimp I ate growing up (not many) were tiny, no more than an inch long, and thin to. We did shrimp in numbers, and adding those to a sandwich like this would have taken maybe 25 to 30. It’s such a joy to bite into the larger more succulent shrimp and really taste the meat, although the danish ones are by no means bad at all.

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Baking, Buffalo mozzarella, Food, Garlic, Goat cheese, Lemon, Mushrooms, Olive Oil, Oyster mushrooms, Pepper, Pizza, Pizza dough, Salt, Sandwiches, Shimeji mushrooms, Thyme

Pizza With Sautéed Leeks, Grilled Mushrooms and Goat Cheese Whipped with Lemon Zest

September 21, 2010 Andy 2 Comments

This summer we have introduced a new tradition in the Amazing Sandwich home – Pizza Cook-off Fridays. What started as dinner with a friend who came over to show us how to make pizza on the grill, has morphed into my new favorite evening of the week. The basic concept is this: get some friends together, Anders and I provide the dough and competitors bring their favorite wines and toppings for 3-4 hours of trash talking, ardent pizza making, even more ardent eating, and just a wonderfully good time. So far, we’ve had some awesome creations: classic margarita with fresh tomatoes from our respective gardens; pesto with grilled mushrooms; feta with hummus, grilled pork and finished with tahini drizzle; smoked salmon with thin lemon slivers; apricots with prosciutto and arugula. But my favorite so far was one entry from last weekend: sautéed leeks with garlic, grilled oyster and shimeji mushrooms, buffalo mozzarella and then topped with dollops of a whipped goat cheese/lemon zest blend and sprinkled with fresh thyme. It was divine. I mean really…it was soo good it bears repeating – it was divine! We whipped the goat cheese with a fork, added some lemon zest and bit of olive oil. After baking in the oven, it was so light and creamy and the lemon just gave it the perfect amount of tang. I can’t wait till Friday – we might just make this one again.

Leeks with grilled shimeji and oyster mushrooms and topped with whipped goat cheese

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Basil, Bell Pepper, Breads, Buffalo mozzarella, Cheeses, Closed sandwiches, Crab cake, Cucumber, Fish, focaccia, Food, Herbs, Mayonnaise, Mustard, Sandwich Styles, Sandwiches, Smears, Smoked paprika, Spices, Vegetables

Crab Cake Sandwich With Focaccia Bread

September 20, 2010 Andy Leave a comment

For the past few weeks I have been berating Anders that he has abandoned his sandwich making craft. Berating is a bit strong – more like a strongly nudging. He has been focusing on taking photos while I make the sandwiches. This week, he heard me and made this tasty sandwich that proves even more than his passport and birth certificate, that he is indeed from the land where smorrebrod was born. It was one of those evenings when I just got home from work and crashed with no thought as to dinner. I was in the middle of one of those marathon phone conversations with one of my girlfriends when Anders came through the door, smiled and nodded in my direction and headed to the kitchen. He was a man on a mission. 15 minutes later, his mission became clear. He returned to the living room with this dinner sandwich that was so good to look at that I felt guilty eating it. Not too guilty though. Costco membership that made purchasing the crabcakes possible: $60/year and worth every penny and more. Having a husband with smorrebrod making in his DNA: priceless!

Crab cake sandwich with cucumber, red pepper, and mozzarella on focaccia bread

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Balsamic vinegar reduction, Beech mushrooms, Breads, Cambazola, focaccia, Food, Garlic, Meats, Open Faced Sandwiches, Pepper, Rib eye steak, Salt, Sandwiches, Thyme, Vegetables

Steak Sandwich With Shimeji Mushrooms, Gorgonzola Cheese And Balsamic Vinegar Reduction

September 16, 2010 Andy Leave a comment

A few months ago, we posted about our ongoing quest to ensure that our reformed vegetarian friend S. doesn’t abandon his recent embrace of the omnivore diet. To wit, that meant introducing him to foods that showcase the diversity of his new diet. That is no mean feat. You see he is fortunate enough to be from a country that has enjoyed thousands of years of history of making vegetarian food. So for him, American vegetarian food is definitely lacking in options. He still bemoans the fact that vegetarian food at most restaurants consists of some steamed or sautéed veggies with pasta and a sauce with a unidimensional flavor. That just does not work for him – he is used to a cornucopia of flavors of incredible intensity and variety. He assumed that when he switched diets, he would have more variety (read; flavor), but has since found that to him it is just ‘more texture, but same lack of flavor’. In other words, Bleh!

So it is Anders’ and my responsibility to be good evangelists of all things omnivore. We take this very seriously. Last time he was here we made this little sandwich to showcase some of the flavors we love about meat. And by we, I mean Anders:-). Unlike Anders who (nearly) salivates at the very prospect of eating meat, I am not much of a meat lover myself. I feel about meat the way I feel about bacon – aphathetic. So I figured that if I could make a sandwich for S. that I was in love with, then he was sure to love it as well. This is a simple sandwich with really great ingredients that unite superbly- grilled steak (medium rare); mushrooms sautéed with garlic and thyme (my favorite way to make mushrooms); Cambozola cheese (a combination of French soft ripened triple cream cheese and Italian gorgonzola, and a staple in the kitchen); and to crown this all…a drizzle of balsamic reduction as benediction. I humbly submit that there is no greater steak sandwich than this. OK… maybe next time I could add a slice of avocado 🙂

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Arugula, Blue Cheese, Cambazola, Closed sandwiches, Fig, Food, Honey, Multigrain loaf, Nine grain and seed, Panini, Paniniing, Pepper, Potato bread, Prosciutto, Sandwiches

Figs, Prosciutto, Blue Cheese, and Arugula Sandwich

August 29, 2010 Andy 3 Comments

It’s that time of year in our local farmers’ markets. Our longer than average spring has given way to summer and with it has come one of the fruits that I only started eating when I moved to California – figs, glorious figs. There are some fruits whose appearance and tastes you can describe by comparing it to another. But a fig… Nothing tastes like a fig. It just is. Figs are popping up all over and once again, I am beginning to flirt with the idea of adding a tree to my garden. Until then though, I have kind friends who help satisfy my cravings by sharing from the bounty of their own gardens. This sandwich is the result of one such gift – a basket of black mission pigs.

While there are many ways to add figs to your diet, this is by far my favorite. The saltiness of the prosciutto, creaminess of the Cambazola (a soft ripened triple cream blue cheese) and the nuttiness of arugula – what at taste sensation. If ever a sandwich could be described as sensual, then this is it.

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Balsamic vinegar, Basil, Breads, Buffalo mozzarella, Closed sandwiches, Food, Lemon, Lemon/Garlic Mayonnaise, Mayonnaise, Mozzarella, Olive Oil, Panini, Sandwich Styles, Sandwiches, Sourdough, Tomato

Four Tomato Caprese Panini With Buffalo Mozzarella

August 28, 2010 Andy 3 Comments

Ever heard of the four cheese sandwich? Typically this sandwich involves an abundance of cheese with little smidgen of veggies. A few weeks ago, we decided to turn that recipe upside down and make the four tomato caprese panini. Thanks to overshopping (yet again) at the annual Tomato Mania, our garden has quite a variety of this summer necessity. If only the variety was matched by abundance. Sigh! This year, we have been outdone by the garden pests who have made off with most of our yield. Poor Anders. In anticipation of this annual raiding, early in the season he stocked the pantry with peanut butter – the bait of choice for our Have a Heart trap. Months later, we are out of peanut butter and tomatoes. There are some very fat well fed squirrels and rabbits running around Poway right now and they owe it all to Anders. How they managed to get to the PB without springing the trap is beyond me. Ocassionally, (grudglying, we suspect), they left us a few, from which we were able to have a few tomato meals – like this sandwich.

You can use any combination of tomatoes you wish. We used: white oxheart, brandy boy, Mr. Stripey and XXX. It was delish, so much so that after eating his mammoth sandwich, Anders begged for another. After eating his second sandwich, he was nearly comatose on the sofa. Sweet reward for me… that and hearing him declare, “this is hands down the best panini I’ve ever tasted.”

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Avocado, Blue Cheese, Blue Stilton, Breads, Burger, Calvados Brie, Cheeses, Ciabatta Roll, Closed sandwiches, Cooking styles, Fajita Steak, Food, Italian salsa verde, Meats, Sandwich Styles, Sandwiches

Upside Down Fajita Steak Blue Cheese Avocado Burger

August 18, 2010 Andy Leave a comment

Leftover fajitas can be a wonderful thing ! 🙂

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