After a visit to the local 99c Market (Asian grocery store), we got inspired by their roasted ducks and decided to make a panini sandwich. We have to admit though, the duck was of pretty poor quality which ruined the sandwich once we ate it, but if we had had a decently home-roasted duck we both feel confident this would have been a great sandwich. We also partly made this because of Ujin, who at the time had been interviewing us for an article in a Chinese youth-magazine. Respectfully we named the sandwich after her.
Inspired by the very thought of China, we decided to attempt to make a couple of ‘Chinese’ sandwiches – at least in inspiration. The first is a roasted duck sandwich on a steamed sweet bun. You will notice the green onions sticking out of the bun… That was Anders trying to make it look like a dragon, then giving up. Instead it looks a bit like a large bald caterpillar head.
Roasted duck is a great treat, although the price for a duck in Poway is ridiculous. This is a sandwich we forgot to post dating all the way back to Christmas 2009. The cranberry relish was homemade, and just went perfect with the Spanish Valdeon cheese and the duck. For all you kids out there, it is very likely this was in fact Donald Duck. We’re sorry, we really are, we just couldn’t help ourselves (he was delicious).
Roasted Duck Sandwich with Valdeon Cheese, Cranberry Relish And Green Pepper
The most common sandwich in Denmark is probably the liver pâté Sandwich. Every school kid knows it, and often hates it due to the sometimes bare-bones minimum effort put into making it. This sandwich here we call “The Grey Lady”, and it’s a play on the traditional liver pâté ‘blah’ version – A serious upgrade if you will. It is not the most attractive sandwich, but it taste awesome. One last upgrade we could still add is using goose liver pate, but we couldn’t find any locally so that will have to wait.
The Grey Lady: Truffle Pate on Dark Rye Bread with Ducks Fat, Topped With Onions and Olive Oil
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.
Duck Sandwich With Ciabatta Bread, Alton Brown's Mighty Duck, Olives, Chili Sauce, Pecorino Romano Cheese
This simple sandwich may not look like much, but looks deceive. Beneath the plain surface are three ingredients that will make you come back for more. Why make a cheese sandwich, when you can make a heavenly cheese sandwich like this one.
Dubliner Cheese sandwich with Duck Fat and Roasted Garlic
