Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts
Tuesday, April 29, 2014
Happy National Grilled Cheese Sandwich Day!
I cant believe its already National Grilled Cheese Sandwich Day! April 12 seems to come faster and faster every year. Anyway, what better way to celebrate than with one of our famous Inside-Out Grilled Cheese Sandwiches? These crispy, cheesy works of art are not for everyday use, but today, they are not only appropriate, but necessary. Enjoy!
Click here to go to the original Inside-Out Grilled Cheese Sandwich post!
Saturday, March 29, 2014
Roast Beef Sandwich Chips and a Pickle
No cooking here! Sometimes a sandwich is the perfect Friday night (or any night, for that matter) dinner. I took a drive over to Charlies Butcher Block and Deli in Elkhart for the specific purpose of getting their sliced roast beef for sandwiches. It is the best roast beef around and I think they roast it right there. Its not pressed meat, or lunch meat, it is actual roasted beef, to perfect rareness and sliced thin. They also have fantastic rolls!
So, thats it. Charlies rare roasted beef on a Charlies roll with Provolone cheese, crispy shredded lettuce, sweet onion, mayonnaise, a drizzle of olive oil and red wine vinegar and salt and pepper. Not particularly gourmet, but still an example of how fresh and delicious ingredients make the best final product.
Tuesday, March 25, 2014
Columbus Discovers New Sport – Competitive Salami Sandwich Making
Columbus sponsored the #TopWichSF event to promote their new line of Farm to Fork Naturals, and things got off to a appetizing start as Sean Timberlake, from Punk Domestics and Hedonia, treated us to an array of small bites he created using these great new products.  |
| Photo courtesy of Columbus Salame |
I really loved his wonderful Waldorf-filled endive topped with strips of oven-crisped salami. With entertaining season right around the corner, I highly recommend you add this to your repertoire.
.JPG)
I was grateful for the energy and inspiration the tasty bites provided, as I was up against two very worthy opponents in Michael Procopio from Food for the Thoughtless, and Lynda Balslev from TasteFood. The competition was held at the Hotel Vitale, and started with a romantic pedicab ride to the Ferry Building across the street. We were given 10 minutes and $10 to buy any additional ingredients we wanted to accessorize our sandwiches with.
.JPG)
My idea was to do a smoked turkey and teleme sandwich, topped with some kind of meat relish made with soppressata and fruit. I ended up finding some beautiful pluots, and used the rest of my cash to get a small bag of pine nuts. They were raw, but I figured I could toast them on the panini press, which I knew was hot and waiting. I was gifted a few grapes which while delicious, played no part in my creation.
We had just 20 minutes to build our sandwiches, while a distinguished panel of five judges looked on. I was a little nervous to begin with, and knowing there were representatives from YumSugar, Chow, SFWeekly, and Tasting Table there, only added to it. The time went by incredibly fast, which made my fellow competitors work that much more impressive.
 |
| Getting ready to bone marrow the bread. Photo courtesy of Sean Timberlake |
Michael bought some bone marrow butter and used it to toast a turkey, soppressata and apple panini. A brilliant idea, and had time allowed for a longer, deeper caramelization, it would have crushed my non-beef-fat-fried offering.
 |
| Photo courtesy of Columbus Salame |
Lynda did a fennel salami, fig, and goat cheese sandwich, which she topped with apple slaw, shaved fennel, and her secret ingredient, fennel pollen. It was a classic combination of flavors, and a great way to show off the Columbus salami. By the way, check out Lynda’s great recap of the event, where you can see and read more about her beautiful sandwich.
Despite their worthy efforts, the judges awarded my rustic-looking sandwich the grand prize. I received a dangerously large basket of salami and other gourmet goodies, as well as $500 cash!
I figured that a two-year’s supply of salami was enough of a prize, so I’m having them donate the money to the SF Food Bank. I would have just spent the money on more salami anyway.
A huge thank you to Columbus for inviting me to participate. They have a bunch of great photos on their Facebook page in case you want to check out some more of the action. Also, a sincere thanks to Michael and Lynda for helping make the event such a fun experience. Enjoy!
 |
| Photo courtesy of YumSugar |
Smoked Turkey & Teleme Sandwich with Pluot, Sopressata, & Pine Nut Relish
Ingredients for 4 Sandwiches:
For the relish:
8 oz Columbus Sopressata, diced
1 cup pluot, diced
1/4 cup toasted pinenuts
2 tbsp olive oil
1 tbsp balsamic vinegar
2 basil leaves, chopped
salt and pepper to taste
The rest:
1 tbsp Harissa or other hot chili pepper paste
6 tbsp mayonnaise
8 slices bread or 4 rolls
4 oz room temp teleme cheese
8 oz Columbus Smoked Turkey
Mix relish ingredients and let sit in fridge for 1 hour to develop flavors. Mix the harissa and mayonnaise; spread on bread. Spread both sides of bread with teleme cheese and top with turkey. Top with relish, and serve immediately, or wrap and press with a plate in the fridge for 30 minutes to compress.
Tuesday, March 18, 2014
Chili cheese steak sandwich
Chili cheese steak sandwich
Ingredients
- Undercut thinly sliced 250 gm
- Salt ½ tsp heaped
- Crushed black pepper ½ tsp heaped
- Garlic paste ½ tsp
- Mustard paste ½ tsp
- Wooster sauce 1 tbsp
- Steak sauce 2 tbsp
- Oil 2 tbsp
- Onion coarsely sliced 1
- Capsicum coarsely sliced 1
- Mushrooms sliced 4
- Cheddar cheese 4 tbsp
- Hotdogs buns 2
- Butter 2 spread on buns
- Ice berg lettuce as required
- BBQ sauce to brush on buns
Method
- Marinate Julian of undercut with salt, crushed black pepper, garlic paste, mustard paste, Wooster sauce and steak sauce for 30 minutes, then pan fry in 2 tbsp oil for 10 minutes, also add sliced vegetables and mushrooms, toss for 3 minutes, add in cheddar cheese, cook for 1 minute till cheese ,melts, remove. Heat buns spread with butter, top with filling, ice berg lettuce, drizzle BBQ sauce and serve immediately.
Sunday, February 23, 2014
EXOTIC CLUB SANDWICH
EXOTIC CLUB SANDWICH
INGREDIENTS
FOR THE FILLING
- Cabbage sliced-1 medium sized
- Capsicum sliced-1 medium sized
- Peas boiled-50 grams (1/4 cup)
- Carrot grated-2 small sized
- Beans chopped-100 grams (1/2 cup)
- Paneer (cottage cheese) mashed-50 grams (1/4 cup)
- Tomato chopped-2 small sized
- Ginger chopped-1/2 inch (1 teaspoon)
- Salt-1 teaspoon (as per taste)
- Black pepper powder-1/2 teaspoon
- Red chilli powder-1/2 teaspoon
- Tomato ketchup-2 tablespoons
- Oil-2 tablespoons
- Bread slices-10-12
- Tomato sliced-1 medium sized
- Cheese slices-5-6
- Paneer sliced-100 grams- 5-6 slices
- Oil for greasing
METHOD
- Make all the ingredients ready to be used for the filling.
- Chop the beans, boil the peas, grate carrots, slice the capsicum, mash the paneer, chop the tomatoes & slice the cabbage.
- Add the sliced cabbage to boiling hot water & boil for 2 minutes.
- Then drain out the water & the cabbage is ready to be used.
- Heat oil in a pan & add chopped ginger to it & fry till it turns golden brown.
- Add capsicum to the oil.
- Saute capsicum for a minute & then add beans to it.
- Fry them till they turn soft.
- Add chopped tomatoes to it & mix well.
- Add grated cabbage, carrot & boiled peas.
- Add salt, red chilli powder & black pepper powder.
- Mix them all really well & fry them till they become soft & cooked.
- When they appear cooked add the mashed paneer & tomato ketchup & mix them & fry them for a minute.
- Filling is ready to be used for the sandwich.
FOR THE SANDWICH
- Slice the tomatoes & paneer for the sandwich.
- Arrange everything for the sandwich in the following manner.
- Grease both the sides of the sandwich with a little oil & keep them inside the griller.
- Grill them till they are well grilled from both the sides.
- Take them out from the griller.
- Exotic club sandwich is ready to serve.
Wednesday, January 15, 2014
Chipotle Thousand Island Chicken Salad Sandwich
It was so unbearably hot here yesterday that I was really in the mood for a crispy refreshing salad for dinner. Also, however, in the back of my mind lingered an image of a perfectly cooked chicken breast sandwiched between a soft bun, topped with melted swiss and lightly dressed with a delightful spicy thousand island sauce. So, I combined the two and created the Chipotle Thousand Island Chicken Salad Sandwich.
The first step was to prepare the sauce. In a small mixing bowl combine mayonnaise, ketchup, dill pickle relish, sweet pickle relish, Worcestershire sauce, a spoonful of adobo sauce from a can of chipotle chilis, a dash of garlic powder and salt and pepper. Stir to combine and keep in the refrigerator until needed.
In a seperate mixing bowl I combined shredded lettuce, thinly sliced red onion and diced tomato. At the last minute I dressed the salad topper very lightly with the thousand island sauce.
I purchased a small fresh boneless skinless chicken breast from the supermarket and pounded it out to an even thickness of about 1/2 inch. The chicken breast was seasoned simply with salt and pepper and sauteed in a preheated skillet until cooked through or about 10 minutes per side. While still in the hot pan I placed 2 slices of swiss cheese over the chicken and let it melt down over the top. Finally, I placed the swiss cheese topped chicken breast on the soft bun and crowned it with the salad and an additional dollop of the spicy sauce.
Subscribe to:
Posts (Atom)