Fried Plantain Panini With Yogurt Dressing
Category Archives: Sandwiches
Juici Patty With Coco Bread
On the scene reporting from Portland, Jamaica at the Frenchman’s cove: Juici Patty with coco bread.
In Jamaica, patties are made from a sort of think filo-dough with various fillings: Chicken (spicy), beef, lobster, shrimp, vegetable or soy. They are sold from a chains of stores spread over the island, each of which are as hunger inducing as staring at cardboard. However, don’t let their boring interior put you off.
Essentially two major chains are vying for the hearts of the locals: Tastee, the original chain, and Juici Patty, the copy-chain. Having tried both, I have to join the revolution and vote for Juici Patty. Their patties are more crunchy, and with better filling. On warning though, if you click on the link, your computer will start playing some pretty awful music without warning. Such is the power of marketing and sales in Jamaica…
For the purposes of this review, I chose a chicken patty, with coco bread. I realize this is odd, taking a patty which is already baked in dough, and then wrapping it in even more bread. But, this is the way of the local, and who am I to argue with cultural traditions. The coco bread also justifies the review, since anything wrapped in bread is a sandwich in our book.
Triple-Decker Chicken Avocado Sandwich
There are occasions when my enthusiasm goes a bit overboard… This is one such occasion, where dinner turned into a monster sandwich. By the way, nerd moment; the top photo reminds me of the “alien” in the movie of the same name. Anyone see the resemblance?
Crispbread with Goat Cheese and Fig-Walnut Compote
Occasionally simple is king. Crispbread, Goat cheese and fig-walnut compete turned our afternoon into afternoon delight.
Smoked Salmon Sandwich
I guess we have to admit it… we love smoked salmon, and use it often on sandwiches. Over the years we’ve posted many variations that might seem similar, but all serve as a reminder of how easy it can be to add variation to your sandwiches by just changing a few key ingredients. This is no different.
Lemon Avocado with Dukkah on Pita Bread
Super simple tasty mid-day treat, whip it up in 5 minutes flat for green happiness.
Pane Siciliano Bread
Last weekend I decided to try making Pane Siciliano bread. It’s not an easy decision, as it is a three day process which involves overnight rising in the refrigerator, twice. On day one, I made the Pâte Fermentée, which was stored overnight to get some taste. The next day, the Pâte Fermentée was used as ingredient in the Pane Siciliano dough, which again, was set to rise overnight. The last day, I removed the dough to get room temperature, but something had gone wrong. The bread had not risen. Or maybe it had. It was hard to say. It was about 75% larger than the day before, but surely not doubled. Also, it had flattened out. This typically means there is not more rise to be had, so the only choice at that time was to bake it.
Sandwich: Seared Tuna on Sjufrön Knäckebröd with Feta, Onion, and Soy/Wasabe Sauce
Sometimes we do crazy stuff to our sandwiches which doesn’t work out so well, like our infamous pasta-sandwich. If you don’t try it how would you know, right? This time we did crazy stuff, and it worked out wonderfully, although by any stretch of the imagination this sandwich should not have worked. Perhaps one really can’t do any evil with seared tuna….
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Pizza With Pesto, Cilantro Lime Shrimp, And Smoked Paprika
Continuing our tradition of declaring pizzas ‘a kind of sandwich,’ we present this shrimp pizza with pesto sauce and smoked paprika. Like the pizzas that went before it, it descends from our 15 week pizz-off Friday end-of-week celebration stint. We’ve come to love these Fridays, and hope to start anew soon albeit with a different theme (Yet to be determined, maybe tapas?).
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Meatball Sandwich with Sautéed Beech Mushrooms
There is something oddly alien and organic about beech mushrooms that just makes them pop in photos. As an added benefit, they also taste really good, and you can usually pick up a bunch from your local Asian grocery store. Cut of the base where they are all connected and treat them like ordinary mushrooms after that. This sandwich brings out the best of the mushrooms, because they are so prominent compared to the other ingredients. We opted for a brief sautéing with olive oil and thyme.
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