Well, well, it seems we are to be featured in the upcoming Costco Connection magazine (March), with one of our recipes. We’re very excited of course, so make sure you read the next one carefully :). This was planned back in December, which means we spent Christmas contemplating St. Patrick’s Day inspired sandwiches. This is the one that was not chosen to be in the magazine, but which we really loved. It’s based on corned beef naturally, and it has a little green in it. We hope you enjoy, and check back at the end of February to see which one made the (cold) cut…
Corned Beef Cole Slaw With Avocado on Demi Baguette Sandwich
There are so many ways one can use falafel to make sandwiches besides the traditional pita bread. Here we have combined it with Italian ciabatta bread because we love that, hot chili sauce because it’s traditional for at least the European Pita style, roasted garlic because it complements the falafel well and Italian Salsa Verde because it brings any food a little closer to food-nirvana (No seriously, add some to your next pizza, sandwich, paste, rice or potatoes and see for yourself). The salsa verde is very close to pesto, bu is a lot more lemony which adds a great flavor.
Falafel On Ciabatta Bread Sandwich With Roasted Garlic, Chili Sauce and Italian Salsa Verde
While driving home from an exhausting day shopping for a new kitchen (who knew there were so many options for beveling), we passed Miami Grille. Well, we passed were it used to be before it went out of business. I guess Poway wasn’t the right place for a $15 sandwich place after all (and let’s not forget tax and tips!). Anyway, this gave us a sudden craving for a Cuban sandwiches, which as we neared our home faded into a craving for ‘something Cuban inspired.’
So, browsing the web for a couple of base sauces, we read them, ignored most, and invented our own. We made both a marinade and a dipping sauce, marinated the meat overnight, and put together this sandwich the next day. It was moist, tender, and awesomely garlicky. Love it.
Beef Round Steak Sandwich with Cuban-Inspired Dipping Sauce And Blue Cheese
One of the best things you can do with potatoes is to make potato sandwiches. Simply boil the potatoes, let them cool, and get creative. Since potatoes a very subtle taste, this is a great opportunity to bring out your best toppings. A really good mayonnaise always complements potatoes nicely, and the fried onions brings a little crunch to the party. This is a classic Danish open faced sandwich (in Denmark they call it Smørrebrød), which any kid that goes to school can tell you.
Potato Sandwich With Mayonnaise, Pesto, Fried Onion And Grape Tomato
We love to make lavash crackers, they are fun, fairly easy, and you can use them for appetizers like this one. This is very simply just two of our own crackers with a falafel, homemade pesto, and sprinkled with smoked paprika. We had this around midnight while watching the episode of Lost where Locke stops the islands time-switches. It was an on-the-spur of the moment little snack we just improvised with what was available, but it turned our really good. In fact, we’re now considering if these may be worth serving at our wedding reception in April (Yeah, we’re getting married). Well done Locke, we salute you with falafel !
Lavash Crackers With Falafel, Pesto And Grape Tomato
When I was a kid I hated fish. My mother would cook cod and herring a lot, and I remember they were full of bones. Small tiny bones that just made it very uncomfortable to eat. In desperation, my mother promised to remove the bones, and offered me the equivalent of 10 cent for every bone I could find. She intended of course to make me believe her and eat the fish happily; knowing she would never offer such a prize unless she was absolutely certain there was no bones to be found. Instead, I started eating ever slower, trying to locate any bones I could. As it turns out, herring and cod has a lot of very small bones the likes and sheer numbers my mother would never have imagined. What followed were the inevitable negotiations over what constitutes a bone, what size a bone has, and so on. I believe my mother thought for a few years after that I would turn into a banker or a lawyer, because I ended up with quite a bit of extra pocket money before the rules was abruptly terminated and fish not served on my plate for a long time. I think I was pretty spoiled, but we always did have fun!
I still am not very fond of neither herring nor cod, but salmon and tuna are fantastic fish. In this sandwich creation, the freshness of the grapes brings out a tiny bit of crunch and a delicious moisture that enhance the taste of the smoked salmon. Dill seems to be made for the occasion, and the sauce is a mustard sauce you may be able to get in your local IKEA.
Smoked Salmon Sandwich With Gralakssås, Dill, Grapes, Grape Tomatos And Black Caraway Seeds
For the vegetarians out there, you can’t go wrong with a delicious portobello mushroom burger. This is one of our favorite sandwiches, for yes, a burger is also a sandwich, much like a Lada is also a car (although reluctantly). Whenever we see fresh portobello mushrooms we try to secure a few for grilling. They are simply delicious when soaked in the right marinade, and actually taste better than most meat patties. The grilling really brings out the best in these shrooms, and you get to enjoy the wonderful colors and look of this gigantic Agaricus bisporus.
Portobello Mushroom Burger With Roquefort On Bed Of Pea Sprouts
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!
The return of the 2009 Christmas ham is always joyful and filled with good memories. This time we unfroze a few slices for a sandwich, melt style (Meaning, lots of cheese on top). To meat-it-up, we also added some buffalo chicken from the local grocery store. Do you ever go through life, looking at the same thing over and over again, not really thinking about what it is, but still forming an opinion that sometimes turns into solid knowledge? This is the way I feel about Butterball buffalo chicken breast. I have seen it many times at the local grocery store, and never really given it a second glance. I knew, somehow, that this gigantic ball of chicken must be a chicken breast, after all that’s what it said on the package. Last week, I then decide to try it. As soon as I see the meat cut, I realize to my horror that obviously this is not a gigantic 10 pound chicken breast, but rather another conglomerate of pressed meats of unknown origin. I could have kicked myself, but the nice lady had sliced it already, so here it is.
Ham and Chicken Sandwich with Jamaican Pineapple Ham, Buffalo Chicken, Valdeon Cheese, Caesar dressing and Grape Tomatoes
One of our favorite bakeries in San Diego is the Hillcrest bakery Bread & Cie. Not only are the breads good, it is also one of the only decent bakeries making rustic breads, ‘rustic’ being one of those words that can mean anything to anyone. To us, rustic means that it does not look like a soggy machine produced block of bread, and that the crust is crunchy, and the crumb tasty. “You know it when you taste it”, we say. With a little help from Costco, we found some more of their great cilantro lime shrimp, and having some leftover homemade Caesar dressing, we took this baby for a spin.
Pastrami Sandwich On Onion Roll With Caesar Dressing and Lime Shrimp
