Why don’t we have another thread about sandwiches… go on, just one… we can walk an extra mile tomorrow to make up for it.
I bought too much Mascarpone cheese for a dessert I was making last week, so I thought I’d try:
Two slices of soft white bread, buttered
generous layer of mascarpone on one slice
next, some chopped/sliced homegrown cherry tomatoes
then a sprinkling of finely shredded sweet red peppers
Finally, the buttered side of the other slice of bread is thinly spread with hot chili sauce and the sandwich is assembled.
The hot chili with the cold, creamy cheese is just great; it also works well with the sweet peppers, so that you’re never really sure which notes of a roma are coming from the hot capsicum and which are from the sweet.
And the tomatoes combine well with the soft cheese - in a way that is strongly reminiscent of a childhood picnic favourite my mother used to prepared; tomatoes, peeled and finely chopped together with hard-boiled eggs, mixed together as a sandwich filling.
2 Slices of good ol’ white bread
1 slice of great cheddar
4 of those little round discs of hard salami
butter
mustard
3-4 dill pickle slices
2-3 squirts of Frank’s
and grill it like a grilled cheese sandwich, awesome!
Sounds like a hell of a sandwich. I just sat down with a good old-fashioned PB&J just now, myself.
Something I’ve been using lately when making cold-cut sandwiches is peanut sauce. No mayo, no ketchup, just Thai peanut sauce on turkey or roast beef. It tastes amazingly good and spicy and gives a great kick to an otherwise bland sandwich.
And then of course there’s my childhood peanut butter and mayo sandwiches, but you probably don’t want me to go there…
White bread, one slice baloney, one slice ham, one slice turkey one slice roast beef, one slice american cheese, one slice cheddar cheese, yellow mustard, dill pickle slices, onion.
Or tuna, mixed with just enough mayo to hold it together, a squirt of yellow mustard, a splash of italian dressing, chopped up onions on white toast with pickle slices.
And from childhood, two pieces of white bread with dill pickles slices, 1 slice american cheese, ketchup and mustard microwaed for about 20 sec and eaten with a fork.
wtf white bread?
facoscia bread (or if I cant spell it, wheat bread, the thick sliced stuff)
Tuna
not mayo, but a substitute that wont make me think my arteries are clogging before my eyes
dill relish
avacado
sweet red peppers indeed
tomato
homemade honey mustard (1part corse ground high quality mustard, 1 part honey)
A plain bagel
Slightly too much plain cream cheese
A slice or two of bierwurst
(These have to be open-faced–one bagel makes two sandwiches–otherwise there’s too much bagel in relation to the other ingredients)
-or-
Bread from one of the local artisanal bakeries, preferably the Tall Grass Bakery (yay Ballard!)
Cultured butter
Pretty much any kind of salami from Armandino Batali (Mario’s dad)
A nice italian-style roll
many slices of hard salami
many slices of pepperoni
many slices of cappicola
many slices of provalone
tomatoes
onions
and make the damn thing drown in light olive oil and red wine venegar
fresh carved turkey or chicken breast
aged Swiss (Emmentaler) or Jarlsberg cheese
a couple slices of bacon
a couple slices of avocado
romaine lettuce
thinly sliced tomatoes and onions
on thick-cut crusty sourdough bread
dressed with mayonnaise, salt and pepper
Extra credit: make it a double decker with the top “story” being a BLT (the bacon, lettuce and tomato) and the lower level the turkey, cheese, avocado and onions.
Mix: good quality ground beef, not too lean; fresh ground black pepper; a few finely chopped fresh mushrooms. Form into thick patties. Lightly oil patties, salt them, and grill them. Also oil, salt, and grill some thick-sliced red onions.
Serve patties on chewey toasted kaiser rolls, heaped with the grilled onions and mayonnaise. You could put some blue cheese or monterey jack on there if you insist, but I like the simplicity of the beef/mayo/onion combination.
Maybe a little spicy coleslaw on the side. And some crunchy roasted potatoes with rosemary. And some beer.
Take crusty splittop sourdough rolls. Scoop out innards (the more you scoop out, the more stuffing will fit). Stuff with chicken, broccoli, italian dressing, and cheese. Sprinkle crumbs on top. Bake in oven until filling is hot and cheese is melty. Eat.
I’ve started to use my Foreman grill to make paninis with my ham & cheese sandwiches. Soooooo much better that way. I like it better than grilling - maybe just because of the nice lines on it.
