Category Archives: Vinegar

BBQ, Breads, Burger, Cabbage, Carrot, Ciabatta Roll, Cilantro, Cilantro mayonnaise, Food, Garlic, Ground beef, Mayonnaise, Nutmeg, Onion, Pineapple, Raisins, Salt, Sandwiches, Scallions, Scotch bonnet pepper, Sugar, Thyme, Vinegar

Jamaican Jerk Burger with Grilled Pineapple and Cabbage Salad

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The quintessential American sandwich is the hamburger. That despite the fact that in nearly a decade of living here, I have yet to see a burger made with ham.  Anders and I have very little experience with making burgers but as the owners of this blog, and having adopted America as our home, we have to powerful reasons to address this deficiency. And what better day to do that than on the grilling day of the year – Fourth of July.  I know, I know – I am six months late in posting this entry.

Wendie's 4th of July Burger
Wendie's 4th of July Burger

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Appetizer, Basil, Breads, Crostini, Food, Olive Oil, Open Faced Sandwiches, Pane siciliano, Pepper, Salt, Sandwiches, Tomato, Vinegar

Jamie’s Bruschetta Appetizer

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This is another of Jamie Oliver’s recipes we decided to make along with the “ Grilled Eggplant Crostini Appetizer” and the “Fava Bean Crostini Appetizer” both from his delicious book “Jamie’s Italy“. It’s basically tomatoes, basil olive oil and a slice of bread. The key is as always to use great ingredients for great results. We tweaked it a little like we always do since we believe in creative liberties.

And today we just launched the free Amazing Sandwiches iPad application. Why do you ask? Well, because we can. Browse all our sandwiches in glamorous high-res – literally sandwiches at your fingertips. It’s not fancy, it’s just… sandwiches. Enjoy. Oh, and you can download it directly from here.

Bruschetta Appetizer
Bruschetta Appetizer

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Avocado, BBQ, Burger, Cabbage, Cayenne pepper, Corned Beef, Food, Ground beef, Hamburger Bun, Horseradish mayonnaise, Horseradish root, Mayonnaise, Meats, Olive Oil, Onion, Pepper, Salt, Sandwich Styles, Sandwiches, Spices, Spinach, Swiss, Vegetables, Vinaigrette, Vinegar

Corned Beef Burger with Mayo-less Coleslaw

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Just for fun, we thought we would ask if Costco would publish one of our sandwiches. That was in November 2009.  Imagine our excitement when they said yes! So, due to their long production time, we were scheduled for the March issue of the Costco Connection magazine. The editor asked us if perhaps we could make a St. Patrick’s day inspired sandwich, with corned beef. Of course we could, and with a deadline of mid-january, our Christmas consisted of making several corned-beef adventures since none of us have ever really used it (turns out corned beef is quite tasty). Of our many corned beef sandwiches (some of which we have published already here), we had two favorites:

The winner was this one, a delicious burger with a side of mayo-less coleslaw. Costco unfortunately ran out of space, so the coleslaw couldn’t make it in the magazine. This is, however, the entire recipe. Let us know what you think.

Corned Beef Burger with Mayo-less Coleslaw
Corned Beef Burger with Mayo-less Coleslaw

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Food, Garlic, Herbs, Honey, Ingredients, Mustard, Pepper, Salt, Tarragon, Tarragon salad dressing, Vinegar

Tarragon Salad Dressing

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Salad dressing, you say, how does that have anything to do with sandwiches? Well, one of our culinary experiments resulted in a delicious ham sandwich using this dressing as a spread.  Anders loves tarragon. I mean, he really loves it. In our love of gardening, we’ve made many attempts at growing this delightful herb but to no avail. As I write this, there is a plant languishing on our patio in complete defiance of all the love, attention and desperate hope that has been directed at.  But I digress. Lucky for us, we live close to a neighborhood grocery that sells fresh tarragon when in season, and when not, they sell huge bags of the dried stuff.   And when life gives you tarragon, why not make a tarragon salad dressing?

So here’s the recipe:

  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tsp whole grain mustard
  • 2 cloves garlic, minced
  • 2 tsp dried tarragon
  • 1 tbs honey (or to taste)
  • kosher salt
  • fresh pepper

In a small bowl, combine vinegar, mustard, garlic and tarragon.  Mix well and taste. Depending on how well aged your balsamic vinegar is, you might not need the honey. The one we use is on the lower side of the price point and so does need a little help to soften the flavor.  Add honey, if needed.  Slowly drizzle in the olive oil, whisking continuously. That’s it. We’ve make this dressing quite a lot and find that as good as it is freshly made, it tastes even better the next day after the tarragon has a better chance to infuse the dressing with its flavor. It works great as a dressing, tossed with boiled/baked new spring potatoes, grilled veggies and so many more.

But since this is a sandwich blog after all, the sandwich incarnation can be found here in this “Pepper Ham Sandwich With Tarragon Salad Dressing, Cheese, Roasted Garlic And Smoked Paprika.“