Category Archives: Meats

Bagel, Breads, Closed sandwiches, Creamy garlic paste, Food, Liver pâté, Meats, Onion, Sandwiches, Smears, Vegetables

Liver Pate Sandwich with Onion and Garlic Spread on Sesame Bagel

November 12, 2009 Andy Leave a comment

Sometimes a simple sandwich is the best; this one has Maria’s liver pâté, onion, creamy garlic paste and a little onion. A perfect combo, so despite an urge add more, we stuck to ‘simple’. After being sick with the cold for 5 days, this was also pretty much what we could handle, as we were both exhausted. It’s nice to recover with a great sandwich, and we hope to get back to creating some great new ones this upcoming weekend. Thanksgiving is also approaching, so if anyone has great turkey sandwiches, let us know and we just might give them a try!

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Avocado, Bell Pepper, Breads, Creamy garlic paste, Food, Fruits, Lingonberry, Meats, Onion, Open Faced Sandwiches, Sandwiches, Turkey, Vegetables

Turkey Sandwich with Creamy Garlic Paste, Avocado, Red Bell Pepper and Onion on Lingonberry Bread

November 11, 2009 Andy Leave a comment

Lingonberries are small red slightly sour berries that are famous throughout Scandinavia. Lingonberry bread, as the one we have here, is a mix we got at the local Ikea. It is a dark bread, almost rye, with a minimal amount of lingonberries (We found 3), and decent if you’re in a rush (and for just a couple bucks, it’s very well priced). However, we won’t be trying it again, at least not without some augmentation. This sandwich was made on our first lingonberry bread ever, fresh out of the oven (and that’s always good). Sliced turkey from the local deli, creamy garlic paste from the local farmer’s market and fresh avocado and red bell peppers makes up this little adventure. The creamy garlic paste we found is amazing on sandwiches, and we highly recommend it. It’s from ‘The Majestic Garlic”.

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Baguette, Bell Pepper, Breads, Cheeses, Cilantro, Closed sandwiches, Eggplant, Food, Fruits, Garlic, Herbs, Meatball, Meats, Mozzarella, Roasted garlic, Roasted Tomatoes, Salsa, Sandwiches, Smears, Tomato, Vegetables

Meatball Sandwich with Grilled Veggies, Fire Roasted Salsa, Mozzarella Cheese, Roasted Garlic, Cilantro, Green Pepper, Roasted Tomatoes

November 9, 2009 Andy Leave a comment

Living in San Diego means being influenced by Mexican cooking. Each street corner seems to sport a Mexican fast-food joint. Our cooking regularly employs cilantro and salsa, bothView Post of which can be tasty new ingredients to familiar meals. In this sandwich, we use both, and with the French bread, this becomes an international affair. Danish meatballs (frikadeller), Italian mozzarella, cilantro and salsa, made by a Dane and a Jamaican living in the US. It is a small world these days.

Meatball Sandwich with Grilled Veggies, Fire Roasted Salsa, Mozzarella Cheese, Roasted Garlic, Cilantro, Green Pepper, Roasted Tomatoes — Meatball sandwich with grilled veggies, fire-roasted salsa, mozzarella cheese, roasted garlic, cilantro, green pepper, roasted tomatoes

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Baguette, Black bean chili sauce, Breads, Cheeses, Closed sandwiches, Food, Meats, Olive tapenade, Onion, Salami, Sandwiches, Smears, Stored danish smelly cheese, Vegetables

Salami and Cheese Sandwich with Black Bean Chili Sauce, Onion Rings, Olive Tapenade and Tarragon Mustard

November 2, 2009 Andy Leave a comment

The story of this sandwich is as much a tale of the bread as it is the sandwich. Although we are somewhat ‘accomplished novices’ in making sourdough breads, this was our first attempt at making a baguette. This deceptively simple bread was anything but. Several things went wrong: after the final rise the baguettes looked amazing, big and puffy and we were congratulating ourselves on being such good students of Peter Reinhart. However, we had not done the final proofing on the baking sheet and, in transferring them, ended up loosing about 30 percent of their size. As a result, they are very solid inside, and not soft and airy like real baguettes. We also managed to somehow get the crust too crunchy. It should be mentioned that our oven is terribly old and very unreliable, which turns all our baking into exercises in patience and surprises. The taste was decent however, and although not the stuff of Boulangerie Pierre & Patisserie legend, the baguettes performed creditably in a number of sandwiches, such as this one with salami and cheese.

Salami and Cheese Sandwich with Black Bean Chili Sauce, Olive Tapenade and Tarragon Mustard

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Asian Pear, Bagel, Bell Pepper, Breads, Cheeses, Chicken, Chicken Broth, Closed sandwiches, Food, Fruits, Ingredients, Meats, Mozzarella, Onion, Sandwiches, Tomato, Vegetables

The Ultimate Chicken Bagel Sandwich with Mozzarella, Sliced Pear, Grilled Yellow Bell Pepper, Onion Rings, Tomato and Caesar Dressing

October 29, 2009 Andy 2 Comments

Few leftovers are as versatile as chicken – the possibilities are (nearly)endless, and if the chicken is at least moderately good, with the right toppings and other accompaniments, you can have as splendid enviable meal in less than 10 minutes. After a long day at work, what’s not to love? Don’t get us wrong, this sandwich is even better if you cook a chicken just for this purpose and make the sandwich the same day, but seriously, who does that? Why a bagel you might ask? Well bagels make for pretty darn good sandwiches. That and the fact that since we buy our bagels at Costco,, we are forced to find innovative ways to use them before they develop freezer burn:-). They defrost in 30 seconds in a microwave. Cut them while still very cold (but not frozen), and proceed directly to the sandwich making. The result, like here, is a perfectly toasted bagel that is neither to hard or soft, but just perfect after toasting.

The Ultimate Chicken Leftover Bagel Sandwich with Mozzarella, Sliced Pear, Grilled Yellow Bell Pepper, Onion Rings, Tomato and Caesar Dressing

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Basil, Breads, Cheeses, Closed sandwiches, Dressings, Food, Herbs, Kafta Patty, Lettuce, Meats, Mozzarella, Paprika, Paprika yogurt dressing, Roasted garlic, Sandwiches, Sourdough, Spices, Tomato, Vegetables, Yogurt

Cheese Kafta Burger with Grape Tomatoes, Roasted Garlic, Olive Oil, Thai Basil, Grape Tomatoes and Spicy Light Yogurt Dressing

October 27, 2009 Andy Leave a comment

A Kafta (or Kofta or kūfta, is Persian in origin. کوفتن (Kuftan) means “to beat” or “to grind”, according to WikiPedia. One could say that a Kafta patty is like a spicy meatball. In any case, it’s delicious, and since we recently made some, a wonderful Kafta Burger (ok, maybe more of a sandwich, given the bread) is in order. We made our own version of the traditional yogurt dressing, because we can. We love this Middle Eastern food so in the future expect to see more recipes like this. We think Middle Eastern food should be a food group!

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Bagel, Black bean chili sauce, Breads, Cheeses, Dressings, Food, Meatball, Meats, Mozzarella, Olive Oil, Pecorino romano, Sandwiches, Smears

Double Cheese Meatball Sandwich on Sesame Bagel, with Black Bean Chili Sauce, Olive Oil, Mozzarella and Pecorino Romano Cheeses

October 22, 2009 Andy Leave a comment

Somewhere out there, people are making meatballs with no meat, which seems oddly disturbing to me. At least call them something else :-). This sandwich, however, has genuine meaty meatballs (danish Frikadeller), plus no less than two cheeses, and a bit of the brilliantly hot Chinese black bean chili sauce which we have found really useful for sandwiches when used modestly.

Double Cheese Meatball Sandwich on Bagel, with Black Bean Chili Sauce, Olive Oil, Mozzarella and Pecorino Romano Cheeses — Double cheese meatball sandwich on bagel, with black bean chili Sauce, olive oil, mozzarella and Pecorino Romano cheeses

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Bell Pepper, Breads, Cheeses, Chicken, Ciabatta Roll, Closed sandwiches, Dressings, Eggplant, Food, Fruits, Ingredients, Meats, Mozzarella, Mustard, Pepper, Roll, Sandwiches, Smears, Spices, Sweet dill pickles, Sweet Pickles, Toppings, Vegetables, Vinaigrette

Fried Chicken Sandwich with Mozzarella Cheese, Roasted Red Bell Pepper, Mustard, Roasted Eggplant, Sweet Dill Pickles, Pasta, and Salad Dressing

October 16, 2009 Andy Leave a comment

What do you do when life gives you fried chicken? Well, our answer is to make fried chicken sandwiches of course (What else would you expect from this blog). This is a great ‘leftover’ sandwich for the day after, and as you can see we added a little bit of everything (including pasta, which we can consider optional, but we had to try). If you wonder why the cheese is melting up, it’s because we toasted the bread opened, and then put the top on :-). This is also one of those sandwiches that require an extra hour on the treadmill afterwards, so proceed at your own risk.

Fried Chicken Sandwich with Mozzarella Cheese, Roasted Red Bell Pepper, Mustard, Roasted Eggplant, Sweet-Dill-Pickles, Pasta, and Salad Dressing

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Black bean chili sauce, Breads, Food, Fruits, Green Onion, Ingredients, Kafta Patty, Lemon, Meats, Onion, Open Faced Sandwiches, Paprika yogurt dressing, Pepper, Sandwiches, Smears, Sourdough, Vegetables

Spicy Kafta Sandwich on Sourdough Bread with Black Bean Chili Sauce, Lettuce, Paprika Yogurt Dressing, Lemon, and Green onions

October 13, 2009 Andy Leave a comment

This kafta sandwich is very spicy due to the black bean chili. We wanted to create something with more ‘umph’ to it, but also something fresh. So we came up with adding lemon and yogurt dressing to take the edge of the chili, and the combination really worked well. This sandwich will make your hair grow long and strong, and turn boys to men and men to sheep. It also goes well with any episode of Law & Order.

Kafta Sandwich on Sourdough Bread with Black Bean Chilli Sauce, Lettuce, Yogurt Dressing and Green onions — Kafta Sandwich on Sourdough Bread with Black Bean Chili Sauce, Lettuce, Yogurt Dressing, Lemon, and Green onions

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Cayenne pepper, Dairy, Egg, Fennel, Food, Ground beef, Herbs, Meats, Onion, Parsley, Rajma masala, Salt, Sandwiches, Vegetables

Middle Eastern Kafta Patties

October 11, 2009 Andy Leave a comment

At our favorite shawarma shop on Strøget in Copenhagen, known as Shawarma #1 (presumably because the address is at #1, but also because it was the first shawarma shop in Copenhagen anno 1980), one of our favorite sandwiches is the kafta burger. When ordered, you must wait patiently while the patties grill for 10-15 minutes and frequently ask yourself “did they forget me?” In 20 years, they have never forgotten me, and the wait is always worthwhile.

Living in San Diego, we wanted a way to re-create our own version of the kafta burger. So, we created this recipe, which is a mix of several other recipes found online. We wanted our own unique blend of spices; More spicy, more parsley, and of course with fennel.

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