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!
Christmas Day we made Alton Brown’s Mighty Duck, since duck is a tradition in our family. Truth be said, we’re not sure if Alton’s recipe counts as a roasted or steamed duck, but we’re calling it roasted for now. This resulted in a delicious box of leftovers, which of course is perfect for sandwiches. So yesterday we baked ciabatta breads to celebrate the Mighty Duck.
We’ve found lately that mascarpone cheese is excellent for making all sorts of delicious mixes. Mascarpone pesto for example we used on a turkey sandwich a few weeks ago. This time we are taking it a notch up, and are making a mascarpone melt with Spanish valdeon cheese and black sesame seeds plus roasted garlic. We use this as a spread for the bread and a topping for the pastrami after melting it in the microwave. Great food !
Continue reading Pastrami Sandwich With Melted Mascarpone/Valdeon Cheese Melt
This classic turkey sandwich is perfect for those thanksgiving leftovers. The cranberry relish brings back Thanksgiving dinner itself and each bite becomes a package of memories melting in your mouth. This was perhaps the best of our three thanksgiving 2009 leftover sandwiches, and of course entirely Wendie’s creation. Yummy!
Continue reading Turkey Sandwich With Cranberry Relish and Goat Cheese
This is another of my favorite sandwiches from Ralphs, and for $5.99 it’s hard to beat the value. The Sausalito turkey sandwich on ciabatta is excellent, obviously very filling, and freshly made, and no, Ralph’s is not paying us to write this. However, Mr. Ralph, if you read this, we would accept gift cards for more sandwiches 😉 This is not only a very filling sandwich, it also taste excellent, and for the price this is a 4 star lunch meal.
Continue reading Sandwich Review: Ralph’s Sausalito Turkey Sandwich.
After Thanksgiving, it’s time for the leftover turkey to reign supreme. Truth be told, we celebrated thanksgiving with friends, and forgot to bring home leftovers, so, undeterred, we cooked another turkey the next day. Just for sandwiches. Is that dedication or what !?
Our first creation introducing our Mascarpone Pesto, which turned out to be a brilliant spread for sandwiches and even pizzas. This is one of our leftover turkey sandwiches from Thanksgiving, a fresh creation with a little crunch from the cucumber, and a lot of taste from the pesto.
We recently discovered a great food store in Little Italy in San Diego. It should be noted that Little Italy is very aptly named, since it’s basically just one street. You blink, you miss it. If you are of Italian descent, please move to San Diego so we can add a couple more streets. In Little Italy, we found Assenti’s Pasta, a wonderful little delicatessen shop where you can get fresh pasta of all shapes and forms. Arriving there at 5:59pm we were simply happy traffic had not delayed us more, and positively exuberant that Assenti let us in. Yes, we had a rushed 5 minute shopping spree, but it was great. Here we found muffaletta and tuscan bean spread as well as fresh pasta (which weren’t really for sandwiches, although Anders tried and failed).
This sandwich is our first using the muffaletta, is was delicious. It fell a bit apart due to the iceberg lettuce, which became very slippery with the oil from the muffaletta and the melted cheese. We had to add toothpicks to hold it all together long enough to take pictures.
Since his birthday lunch of seared tuna at Blue Water Seafood Market and Grill, Anders has been dreaming about making a tuna sandwich. But the price of fresh tuna and our relative inexperience with cooking it has served as a big deterrence. You don’t want to ruin a $14/lb tuna steak! Anyway, this weekend he could not be stopped. We finally succumbed and bought a ginormous ahi tuna steak at Costco. This was one fantastic looking steak – probably big enough for 4-5 tuna rolls. So the plan was to sear the tuna, and, borrowing inspiration from Blue Water Seafood, serve it on a soft bun, rather than the artesan-style breads and rolls we typically use.
With a game plan in mind, the search was on for an acceptable roll. Anders just happened to be shopping at Lucky Supermarket – one of the 6 supermarkets that we just had to visit this weekend to satisfy our finicky grocery needs – when he happened upon: Pandesal rolls. Slightly sweet Filipino bread rolls which are very soft. Getting home with the unexpected find, it was time for the searing. A quick Google search, and a plan were laid to do one steak with sesame seeds, and one with a spice rub. From this point on we basically improvised the recipes below based on the content of our pantry, and the rest was… well see for yourselves.
Another day.. another sandwich. I’ve been dreaming of making a salmon patty ever since we started this blog. Today, desire rendezvoused with opportunity. I used Paula Deen’s recipe (of Food Network fame) for the salmon burger and improvised on the cilantro mayonnaise. Actually used miracle whip in place of the mayonnaise. It resulted in a tangier taste than mayonnaise would provide and had the added benefit that it was much healthier (a built in justification for eating that extra sandwich).
Bear in mind that the brevity of the recipe is actually a bit deceptive. All told, it took us about 1 1/2 hours to make this sandwich. It’s probably not an ideal mid week meal but made for a wonderful Friday evening dinner.
