Category Archives: Fruits

Fruits

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

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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
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

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

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Avocado, Bacon, Breads, Food, Iceberg, Lettuce, Mayonnaise, Multigrain loaf, Pugliese, Rosemary-Garlic bread, Rosemary-Olive bread, Sandwiches, Sourdough, Tomato

BLAT (Bacon-Lettuce-Avocado-Tomato) Sandwich

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I have a confession to make: I am apathetic about bacon. Perhaps it’s just that by the time I first had a taste of bacon, my taste buds were so developed in another direction that they were inured to its allure. I am the woman who actually thinks adding bacon to a plate of fluffy scrambled eggs and toast serves to spoil rather than enhance my breakfast. So apathetic am I about it that in all my years of making the US my home I have never once purchased and cooked bacon. Now that I think of it that is rather odd – especially considering that I am one of those shoppers for whom going to the supermarket is akin to a cultural carnival. I literally get giddy at the prospect of finding new unfamiliar items that I can experiment with. I am the shopper you’ll see at the Korean grocery store, looking quizzically at a new ingredient, putting it in my shopping cart and only then doing a quick search on my iPhone to find a recipe, oblivious to the queue of irate actually knowledgeable shoppers behind me. Yes that’s me… and if you’ve been one of those unfortunate victims of my ignorance and exuberance, then I am sorry.

BLAT (bacon-lettuce-avocado-tomato) Sandwich
BLAT (bacon-lettuce-avocado-tomato) Sandwich

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Avocado, Baguette, Breads, Cilantro, Closed sandwiches, Cumin salt, Food, Roasted Tomatoes, Sandwiches, Tomato

Sandwich With Roasted Tomato And Avocado

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We love to roast tomatoes for all kind of sauces and soups, and with our garden currently full of tomatoes, life is good. After roasting they look amazing (see photos), so we thought we would try and make a simple sandwich to show of the colors and tastes of a freshly roasted tomato fresh out of the oven.

Toasted Tomato with Avocado Sandwich
Toasted Tomato with Avocado Sandwich

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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

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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.

Figs Prosciutto Blue Cheese and Arugula Sandwich
Figs Prosciutto Blue Cheese and Arugula Sandwich

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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

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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.

Four Tomato Caprese Panini With Buffalo Mozzarella
Four Tomato Caprese Panini With Buffalo Mozzarella

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

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Leftover fajitas can be a wonderful thing ! 🙂

Upside Down Fajita Steak Blue Cheese Avocado Burger
Upside Down Fajita Steak Blue Cheese Avocado Burger

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Basil, Ciabatta Roll, Crayfish, Fish, Food, Garlic, Herbs, Leeks, Lemon, Olive Oil, Open Faced Sandwiches, Parmesan, Pepper, Salt, Sandwiches, Tomato, Vegetables

Sandwich Roll With Tomatoes, Crayfish Salad, Basil, Parmesan And Sautéed Leeks

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A fantastic sandwich, using the highly undervalued leek. That’s right. When is the last time YOU cooked with leeks? That’s what we thought. We made the rolls specifically for this sandwich, they have a center (which you can’t see on the photos) of pesto-infused dough. It was a grand experiment, but in reality they didn’t rise quite as expected. This was our best specimen of the lot.

Sandwich Roll With Tomatoes, Crayfish Salad, Basil, Parmesan And Sautéed Leeks
Sandwich Roll With Tomatoes, Crayfish Salad, Basil, Parmesan And Sautéed Leeks

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Baguette, Breads, Cilantro, Fava beans, Food, Lemon, Parmesan, Pepper, Salmon, Sandwiches, Soft white bread

Grilled Salmon With Fava Beans, Parmesan And Radish Sandwich

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This sandwich was really just a quick lunch-snack to keep us going through a long day of yard work. Putting down the gloves after weeding the tomato garden we found a bit of leftover grilled salmon from the night before, some veggies, and voila, a sandwich was born. When I grew up in Denmark, my mother tended to make the same sandwiches day after day. Liver pate sandwich, potato sandwich, Russian salad sandwich, chocolate sandwich (dessert). Rinse, repeat. Now, with this blog, we have made literally hundreds of different sandwiches, and I wonder what my childhood would have been like with that kind of variety. It’s so easy to have fun with sandwiches, so don’t get stuck in the same humdrum, live a little 🙂

Grilled Salmon With Fava Beans, Parmesan And Radish Sandwich
Grilled Salmon With Fava Beans, Parmesan And Radish Sandwich

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BBQ, Breads, Carne Asada, Food, Garlic Spread, Lemon, Meats, Open Faced Sandwiches, Sandwich Styles, Sandwiches, Sourdough, Tarragon

Carne Asada Steak Sandwich With Tarragon Garlic Spread

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When you live close to the Mexican border, you can’t help but be inspired by the fantastic Mexican cuisine. San Diego has to some extent adapted many of the traditional Mexican dishes and turned them American. The burrito, nowhere to be found in Mexico, is an American invention that pervades the fast-food culture here. That’s not a bad thing by the way, since I happen to love a good burrito (the best in town can be found in Del Mar at the Mucho Gusto joint). Carne asada is truly Mexican, and is usually flank steak, spiced up. The one we used is from a local butcher that makes his own spices, and it’s very very good, oh yes, veeery good.

Carne Asada Steak Sandwich With Tarragon Garlic Spread
Carne Asada Steak Sandwich With Tarragon Garlic Spread

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