Category Archives: Sandwich Styles

Baking, Blue Stilton, Breads, Butter, Fennel, Fish, Food, Garlic, Honey, Lemon, Olive Oil, Olives, Onion, Paprika, Parmesan, Pizza, Pizza dough, Portobello mushroom, Salmon, Smoked paprika

Smoked Salmon Pizza With Garlic Butter Fried Portobello Mushrooms And Parmesan

October 12, 2010 Andy 1 Comment

This was a pizza Anders put together during one of our weekly pizz-off’s, where we wave goodbye to the old week… with a friendly pizza competition amongst friends. The goal is not to win, but to have a great time (and win). Our newfound love for smoked paprika once again manifested itself in a generous sprinkle on top, which has the odd side effect of producing some rather red-tinted photos (for which we apologize). As we were all sitting around the table, sipping red wine like the pro’s, we reminisced about our childhood cardboard-pizzas from the nearby Domino’s or local pizza pusher, and wondered why we didn’t make our own pizzas while in college when it’s really not that hard and so much better.

Smoked Salmon Pizza With Butter Garlic Fried Portobello Mushrooms And Parmesan Wafer thin slices of Lemon, Onion, Stilton Blue Cheese, Smoked Paprika, Tomato Sauce with Honey and Anise

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Baking, Breads, Cheeses, Fig, Food, Goat cheese, Honey, Olive Oil, Onion, Pizza, Pizza dough, Sandwiches, Thyme, Walnuts

Grilled Fig Pizza With Goat Cheese And Honey

October 11, 2010 Andy Leave a comment

Reason number 1099 why I love living in Southern California: fig season! We don’t have our own fig tree – a gardening oversight that we plan on remedying soon. We have the perfect spot picked out and Wendie has done her research to determine which variety to grow. More on that later. Between the local farmers markets and generous friends we’ve eaten more figs this season than in our entire lives. We love eating them fresh from the tree and have also experimented with making preserves, jams, sandwiches and this latest use – on pizzas. This little configuration was served as dessert in a recent pizza party: fig and goat cheese pizza with caramelized figs and onions.

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Appetizer, Baguette, Food, Frying, Open Faced Sandwiches, Sandwiches, Sun dried tomatoes, Yogurt Cheese, Zucchini, Zucchini fritter

Zucchini Fritter Appetizer With Sun Dried Tomato

October 9, 2010 Andy 1 Comment

Once again, we had a refrigerator full of leftovers, so we decided to make a few appetizers for a midday snack. There is no great or deep background story, no childhood memories or frustrations. Just a simple appetizer.

Zucchini Fritter Sandwich With Sun Dried Tomatoes

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Breads, Buffalo mozzarella, Food, Hummus, Nine grain and seed, Open Faced Sandwiches, Pepper, Potato bread, Roll, Rustic white bread, Sandwiches, Soft white bread, Sourdough

Hummus And Buffalo Mozzarella Sandwich

October 5, 2010 Andy 1 Comment

This is a simple sandwich for people in a rush (well, assuming you have the ingredients available). You need some hummus, and a bit of really good mozzarella, like this buffalo mozzarella which is smooth and creamy. We make our own hummus, which is a variation on this recipe: Sun-Dried Tomato and Basil Hummus. This is a spicy hummus with cilantro and banana peppers instead of the sun-dried tomato basil.

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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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Apricot, Arugula, Baking, Buffalo mozzarella, Cheeses, Food, Fruits, Lemon zest, Olive Oil, Pizza, Pizza dough, Prosciutto, Sandwich Styles, Thyme, Vegetables

Pizza: Apricot with Prosciutto, Thyme and Arugula

September 29, 2010 Andy Leave a comment

As we promised, we will be posting pizza recipes from all of our Pizza Cookoff Fridays. Actually, I should confess that that title is the more sanitized and hence publishable version of the actual title. Here’s another of our creations – this was week 2. This is a sauce less pizza (distinct from the saucy pizza with all her insolence and impertinent attitudes :-)) that we find works best early in the evening of pizza debauchery. Light and pleasing, it was a nice introduction and palate opener to the heavier pizzas that were to follow that night.

Apricot prosciutto pizza with mozzarella and arugula

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Breads, Ciabatta, Closed sandwiches, Food, Garlic Spread, Mustard, Onion, Reviews, Roastbeef, Sandwiches, Sprouts, Swiss, Tomato

Review: Belen Artisan Bakers Ciabatta Roastbeef Sandwich

September 28, 2010 Andy Leave a comment

The Belen Artisan Bakery is owned by José. It is located in Escondido a bit of the beaten path. They specialize in European artisan breads, and so naturally we went there only to find they made sandwiches. We had a roast beef sandwich on ciabatta bread, with avocado, tomato and olives. The bread was perfect; just a bit crunchy on the outside, thick, and fresh and spongy on the inside, and you could clearly taste the freshness that so many sandwiches lack. Service was speedy, and sitting outside on their little patio a delight, despite the odd location and nearby road.

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Baguette, Blue Cheese, Blue Stilton, Breads, Cheeses, Closed sandwiches, Fish, Food, Gorgonzola, Ground chipotle chili pepper, Hummus, Mayonnaise, Olives, Onion, Open Faced Sandwiches, Pesto, Sandwiches, Shrimp, Smoked paprika

Crazy for Shrimp: Sandwich With Cilantro Lime Shrimp, Red Onions, Black Olives And Pesto

September 26, 2010 Andy 2 Comments

This sandwich is literally a result of a quick raid of our refrigerator. We found some shrimp and olives, the last of our sun dried tomato hummus, and a bit of blue cheese. So, we made a sandwich (of course). You may recognize the cilantro-lime shrimp from earlier sandwiches, as they constitute a quarterly craving. Moving from Denmark to San Diego, one of the things I thoroughly enjoy are the large shrimp. Every shrimp I ate growing up (not many) were tiny, no more than an inch long, and thin to. We did shrimp in numbers, and adding those to a sandwich like this would have taken maybe 25 to 30. It’s such a joy to bite into the larger more succulent shrimp and really taste the meat, although the danish ones are by no means bad at all.

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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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