Category Archives: Salt

Anchovy paste, Butter, Cayenne pepper, Cornichons, Crème Fraîche, Cucumber, Dark Rye Bread, Egg, Fish, Food, Fried Sage, Frying, Lemon, Lettuce, Mayonnaise, Mustard, Mustard (Whole grain), Olive Oil, Open Faced Sandwiches, Paprika, Parsley, Pepper, Remoulade, Roll, Salt, Sandwiches, Shrimp, Soft white bread, Sour cream, Sourdough, Tarragon, tilapia, Tomato

Sandwich: Fried Fish Fillet With Remoulade

October 28, 2010 Andy Leave a comment

This past week one of this blogs co-founders celebrated his birthday and was given a party that in true Amazing Sandwich style. Anders was not only born in Denmark but spent most of his life there and it is his and that country’s commitment to the sandwich that served as the inspiration for our blog. Denmark is the world that has transformed this humble meal to gourmet standards. So it was only appropriate that Anders’ birthday be celebrated with an ode to the smørrebrød. So last week saw me scurrying about to purchase the necessary ingredients that would make Ida Davidsen proud. Ida Davidsen is the Grande Dame of Danish smørrebrød and operates a Michelin-starred restaurant devoted solely to this national dish. We planned on three of Anders’ favorite Danish smørrebrød: leverpostej (liver pate), Fiskefilet med remoulade (fillet of fish with remoulade) and frikadeller (meatballs). Today’s entry will be devoted to the fiskefilet. I know you are thinking – what could be so special about a fish fillet? Let me tell you my friend, this is no mere fish on bread. The preparation, construction and… alone took me hours. We had 14 at our party and so in making for your own, you’ll need to adjust the ingredients accordingly.

Classic Danish fish-fillet open faced sandwich

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Baking, Basil, Breads, Butter, Fennel, Food, Garlic, Honey, Johnsonville Italian hot sausage, Mozzarella, Olive Oil, Onion, Parmesan, Pepper, Pine nuts, Pizza, Pizza dough, Portobello mushroom, Roasted garlic, Roasted pine nuts, Salt, Sandwiches, Smoked paprika, Tomato

Johnsonville Italian Sausage Pizza With Roasted Garlic, Portobello Mushrooms and Parmesan Crisps

October 21, 2010 Andy 1 Comment

For the past two months, we’ve been hosting weekly pizza parties. Well, truth be told, they have been competitive throw downs where our friends are invited to say goodbye to the week that was and bring their best recipes to battle it out for the pizza crown. We’ve had some pretty fantastic creations. After 8 weeks though, inspiration begins to wane. So we were quite excited to hear of the tastespotting.com Johnsonville Italian Sausage competition. Inspiration, the chance to get our pizza on our favorite food porn site AND the likelihood (albeit remote) of winning a food making competition. How could we not be excited?

Anders had this one on his mind for a whole week and came up with this creation: Johnsonville Italian Sausage Pizza with roasted garlic, Portobello mushrooms and topped with parmesan crisps and toasted pine nuts. Does it get any crazier than this? We hope you like it, and if you do please vote for us when the time comes.

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focaccia, Food, Frying, Garlic, Gorgonzola, Jalapeno, Lemon, Olive Oil, Parsley, Parsley-Jalapeno paste, Pepper, Salt, Sandwiches, Zucchini

Grilled Zucchini Sandwich With Oven-Roasted Tomatoes & Parsley-Jalapeno Paste

October 17, 2010 Andy 1 Comment

If you’ve been in San Diego for the past few weeks, you would be wondering where is that glorious San Diego sunshine that we are known for. It’s been nothing but rain and overcast skies and nary a day above 70 degrees. Of course, for our mid-West and East coast friends, you are now reading this with great disdain for our inability to tolerate any temperature below 70. We can’t help it – we are spoiled. In my case though I don’t mind the colder weather as much as I mind what it means for the backyard garden. It is in the decline of production that I see the first signs of the end of summer, and am reminded that I need to get the jackets cleaned before the winter really hits us. The tomatoes have yielded the last of their crop; the cucumbers have given up their valiant fight; the basil plants are beginning to go to seed and the zucchini – that prodigious producer – has finally kicked the bucket. Time to pull up the old plants and start with the winter garden. In the meantime, here’s a sandwich that serves as an ode to summers past: grilled zucchini with parsley-jalapeno paste and roasted tomatoes. We made this in the good old days of summer.

Grilled Zucchini Sandwich With Oven Roasted Tomatoes And Hot Salsa Verde

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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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Baguette, Dairy, Egg, Food, Frying, Open Faced Sandwiches, Pepper, Salt, Sandwiches

Breakfast Soft-Boiled Egg Sandwich

September 23, 2010 Andy 1 Comment

The breakfast sandwich is one sandwich that doesn’t get enough mention on this blog. Perhaps that’s because I’ve considered my breakfast sandwich choices to be too uninspired for this blog. Some people’s idea of a breakfast sandwich is bacon, eggs, sausage, cheese or some combination thereof. Mine is much simpler – just an egg (either soft boiled or scrambled) that gets enjoyed on a weekend morning (typically Saturdays). For me, Saturday mornings are rife with possibilities. It is the beginning of two uninterrupted days of freedom when I can indulge some of the little personal pleasures that are bypassed in the hustle and bustle of the work week. One of these is the breakfast. On workdays, breakfast is a grab-and-go cup of coffee or tea and whatever fruit happens to be available at the moment, both of which gets consumed during my commute to the office. If I’m particularly hungry, a boiled egg gets tossed into the mix, to be eaten when I arrive at work. I look forward to the slower pace of the weekend breakfast. There I have a leisurely meal that serves as punctuation between my work week and weekend of freedom. For the most part, the basic ingredients remain the same as the work week breakfast; what differs is the preparation and presentation. The coffee/tea is served in a mug/teacup rather than my travel thermos; the single fruit is exchanged for a bowl of homemade fresh fruit salad; and the egg is served either scrambled or soft boiled, with or without a slice of toast. Better yet is that I get to enjoy this sitting on my favorite garden bench (weather permitting). It’s a breakfast that is a sort of culinary exhalation – as if to say, “Aaah.. it’s weekend and this is my time.”

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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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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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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

August 4, 2010 Andy Leave a comment

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.

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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

August 2, 2010 Andy 2 Comments

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.

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Bagel, Bell Pepper, Breads, Chicken, Closed sandwiches, Corn, Cream cheese, Cucumber, Food, Garlic, Iceberg, Mayonnaise, Olive Oil, Olives, Onion, Pepper, Reviews, Salt, Sandwiches, Tomato

Review: ‘Luxus Bagel’ at the Bagels Corner In Copenhagen, Denmark

July 23, 2010 Andy 3 Comments

There are some thinks that don’t translate so well across cultures. Bagels might be one of them. It was a dreary afternoon in Copenhagen, Denmark, when I walked into the Bagels Corner. A bit hungry I could not get myself to settle for a plain cream cheese bagel, so instead I opted for the luxury bagel (Choice of smoked salmon, shrimp, pesto chicken, Mexican chicken, etc). I decided on pesto chicken, and selected a whole-wheat bagel with rolled oats on top. Looked great. Then the lady asked me for what type of cream cheese I wanted. Cream cheese? Whaaaat? I decided to see where this would go, so I picked the herb-cream cheese. She added a generous layer. Then the pesto chicken (lots of it), then lettuce, cucumber, corn, and finally she asked me to pick a dressing. I selected the curry dressing. Again she added a generous layer on top, and closed up the bagel. Oh dear!

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