This sandwich is an imprompty improvisation made from ingredients we found around the house. The roast pork is from the night before as is the tabouleh. The Italian Salsa Verde is from our wedding, where is was both served for dinner and given as a gift to the guests. The Swiss chard is from our vegetable garden, and the roasted garlic- well let us just say we make sure never to run out of roasted garlic.
So many things have happened the last month, it’s hard to recap it all in one sandwich post… Let’s see… We got married and had a wonderful ceremony and party in our own back yard (fixed up for the occasion) with Anders’ sister Birgit as the Deputy Marriage Commissioner (for a day). What a fantastic day it was, lots of friends, family and food, but alas, no sandwiches. It turns out after much thinking that teaching everyone to make sandwiches would be too much work, as would assembling any great sandwich for 70 people. Instead we opted for Phil’s BBQ and some of our own appetizers. The sandwich below is pre-wedding, from back in March when we still had time to do daily sandwiches, and had a kitchen to do them in. It’s a wonderful turkey sandwich with a great old Rembrandt Gouda Cheese on top, and a chili-sauce kick to it.
Continue reading Marriage Is Like A Turkey Sandwich With Salsa Verde And Rembrandt Cheese
As our kitchen renovation draws nearer to its conclusion, and after having lived for weeks now with a dusty house, no kitchen, a fridge in the garage, and the top of our washing machine as our kitchen counter, we remember this sandwich from our ‘old kitchen’ days. This is made from a great chicken Wendie made which we turned into ‘chicken salad #2‘ and added to a fresh slice of roasted garlic bread with capers and Parmesan on top. We also torched the Parmesan a little to give it a golden look, and to achieve the oddly comforting feeling of warmth near the top of the sandwich. Saturday we are getting married, so the frequency of posts have significantly eased of as our backyard weddings draws nearer. We will post lots of sandwiches after the wedding 🙂
Leftover chicken is fantastic. Carefully pick all the little pieces of meat off, and make yourself a nice chicken salad. It’s very easy and simple, and we quite frankly look forward to the day after the roast as much as the roast itself. We have fallen in love with pepitas seeds (aka pumpkin seeds): These seeds are fantastic on sandwiches, as they provide some ‘crunch’ and taste great on top. We find them to be very under-utilized and the next experiment will be to try them on pizzas. We already know they work wonders on Lavash crackers. Posting this recipe makes us long to have a kitchen again, as currently everything we have is torn out and dumped. Over the next four weeks, we hope our fantastic contractor will be done building it back up, with lovely Calacutta marble counter tops and custom cabinets. Ahhh dreams…
This burger looks quite simple, but the onions make it very moist and delicious while the roasted garlic gives it a great taste. This is definitely one of our favorite burgers so far. In the next few weeks our kitchen is being renovated, and we’re not sure how we can keep up our frantic sandwich making pace. We will have access to an outdoor BBQ with a side stove, and… restaurants. Idea for BBQ sandwiches/burgers that can be easily prepared with no kitchen would be highly appreciated 🙂
Continue reading Burger with Roasted Garlic Mayo and Caramelized Onions
Beets are, at least here in SoCal (Southern California) a much ignored root. I’ve heard countless locals sneer at the very mention of it, claiming it taste like soil, and wondering what in the world such a thing could be good for. Well, dear neighbors, here is a sandwich that the beet is perfect for. Make your own chicken salad, and cut a slice of pickled beet root on top, and it’s just fantastic. It add lots of color to an otherwise drab sandwich. By the way, we highly recommend not buying the pre-made cardboard chicken salads in the grocery store, when it’s so easy and cheap to make. It also tastes a lot better by the way. Interestingly, I have no recollection of my mother ever making any such thing, and the first time I even remember having a ‘chicken salad’ is buying one in a grocery store after moving to a dorm in college. I wonder what my mom did with all those chicken leftovers, come to think of it?
One of our crazy experiments finally paid off. The addition of the salad dressing to this bread takes this simple sandwich to a whole new level. The bread, after toasting, is moist but yet crunchy. The dressing adds a ‘zing‘ to the ham. This sandwich reminds us of Woodstock: a mixed bag of nuts making sweet music together. Feel the love, add the dressing!
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).
Continue reading Roasted Duck Sandwich with Valdeon Cheese, Cranberry Relish And Green Pepper
Well, well, it seems we are to be featured in the upcoming Costco Connection magazine (March), with one of our recipes. We’re very excited of course, so make sure you read the next one carefully :). This was planned back in December, which means we spent Christmas contemplating St. Patrick’s Day inspired sandwiches. This is the one that was not chosen to be in the magazine, but which we really loved. It’s based on corned beef naturally, and it has a little green in it. We hope you enjoy, and check back at the end of February to see which one made the (cold) cut…
Continue reading Corned Beef Coleslaw With Avocado on Demi Baguette Sandwich
There are so many ways one can use falafel to make sandwiches besides the traditional pita bread. Here we have combined it with Italian ciabatta bread because we love that, hot chili sauce because it’s traditional for at least the European Pita style, roasted garlic because it complements the falafel well and Italian Salsa Verde because it brings any food a little closer to food-nirvana (No seriously, add some to your next pizza, sandwich, paste, rice or potatoes and see for yourself). The salsa verde is very close to pesto, bu is a lot more lemony which adds a great flavor.
