Chicken Parm!

August 26, 2008

I have been reminded of the joy that is the Chicken Parmegian sandwich.  Actually, I have to admit, it is not a sandwich that I have much experience with.  I can’t even spell it!  Somehow when it is on a menu, I always end up thinking, ‘oh, I could make that at home, I’m going to get something else.’  But do I make it at home?  I do not.

Now, however, I really really want one.  Sheet!  Can I get a shout-out to chicken parmesan?  Does anyone have a fool-proof recipe?


Carrot Joins the Fray!

August 15, 2008

A deliciously unexpected sandwich comes from Laura:

Last night I invented a sandwich because I needed some dinner: grated carrot and herbed goat cheese on pumpernickel. A little dry but otherwise not bad for a last-minute inventiwich.

Thanks Laura!

Return to Basics

August 14, 2008

In my eagerness to get all fancy, I feel that I have given some really classic sandwiches unnecessarily short shrift.  In order to correct that (and because I spent a couple of days on the beach eating this very sandwich for lunch and it was so good) here is today’s Classic Turkey Sandwich:

Sliced cold cut turkey, provolone, mayo, mustard, onion, tomato & a piece of lettuce on hearty oatmeal bread.  Eaten with on the beach with sandy, salty hands, a sunburned face and messy hair blowing around.

Washed down with an ice-cold Bud Light from the cooler…or perhaps I’ve said too much.


August 10, 2008

Another dear friend named Lydia related the tale of this sandwich to me, and I simply had to share it. Apparently a friend of hers once made a sandwich entirely out of sauce.
He took two frozen flakes of sauce, and put thawed sauce between them. Thus did he make and eat an entire sandwich made from sauce.

This sandwich is nothing if not inspiring. Ok, it also might be kind of gross. But it’s also pretty neat.

Tea Sandwiches: The Proper Frontier

August 9, 2008

Extend your pinky in today’s salute to Tea Sandwiches!  Occasionally, when I am very lucky, one of my exquisitely talented and proper young lady friends will host a High Tea, complete with clotted cream, lemon curd, and frocks.  On these occasions, we are never lacking in adorable and tiny tea sandwiches, cut into proper triangles and with nary a crust in sight.  The most popular of these is the cucumber sandwich.  The general formula is so:

Fancy white or wheat bread, spread with butter or cream cheese (occasionally an herb or two is mixed into the cream cheese; I enjoy mint or dill), with thin slices of cucumber in the middle.  Sandwiches are then cut into little triangles and eaten in a minimum of ten dainty bites per triangle.



Elvis Approved

August 8, 2008

Here is another post by the esteemed sandwich creator Lydia:

Fried PB&J. Make a peanut butter and jelly to your liking. I enjoy cruchy Teddy and raspberry preserves on a nice wheaty bread. Melt some butter in a pan. Put the sandwich in the pan. Flip when one side is nice and crispy. Enjoy.
Is anyone else salivating?

Thanks, Lydia!

How do I love thee, Egg Salad? Let me count the ways.

August 6, 2008

Well, all right, there is really only one way, and that is on toasted bread (wheat or recently discovered potato bread will do nicely).

The eggs should be recently boiled, diced up fine and mixed with yellow mustard and mayonnaise, and a just a splash of pickle juice (an old trick I picked up from somewhere). A dash of paprika will not go amiss.

Mmm, eggy.


Pizza…on a BAGEL.

July 30, 2008

Possibly the finest of comfort foods that can be easily made in a dining hall, the pizza bagel is an important sandwich. It can frequently be cobbled together from ingredients available every night (in a bachelor apartment or industrial dining establishment). The classic one involves red sauce from a jar, grated cow mozzerrella (keep your classy ungratable water buffaloes away from me), a bagel (preferably a big chew one—not those glorified bread bagels from Thomas’s etc.) and a toaster oven. All bubbly and filling and warm. Fills the hole created by leaving home (or leaving college as the case may be). Healthier alternatives involve less cheese and fresh tomatoes instead of marinara. Class it up with chopped peppers, olives, or pepperoni if they are available. It’s just like Italy.

Thanks B.!

Worth the Effort

July 27, 2008

When I had been out of college for several months, but before I got really into cooking, I made this sandwich a lot. It was kind of the bridge between making hot pot ramen and roasting a chicken– the missing link between incidental cooking and deliberate, ‘I spend a lot of time reading cookbooks and planning meals in my head’ cookery.

Grilled Ham & Cheese with the Works:

Buttered Wheat Bread, Ham, thin-sliced swiss cheese, slices of red or sweet white onion if available, avocado if available, tomato.

Heat up a skillet, and butter one side of each slice of bread. Lay them in the skillet and lay a slice or two of cheese on them. You want the bread to toast up nicely and the cheese to get all melty. In another, smaller skillet, grill up the slices of tomato, the pieces of ham, the onions. The key is to get them warm so that the whole sandwich sings with heat and grilled goodness. The onions should be translucent and the ham and tomato slices should be just a little charred. So many grilled sandwiches, when they have several layers to them, are not heated all the way through by the time the cheese is melted and the bread is toasted.   This sandwich fights the power.

(You can also toast the bread separately in a toaster oven, adding the cheese halfway though so that it melts but doesn’t drip off the bread. But since you’re using one skillet, why not use two?)

Layer some avocado slices over the cheese, and assemble the sandwich– you can do this on the grill, and give it an extra flip before serving, or, really, on a plate. The impact is pretty much the same. Mmm.


No Tuna Surprises.

July 25, 2008

I would like to briefly call your attention to the basic but loveable Tuna Melt, particularly when it’s on a toasted English Muffin, with a ripe slice of tomato under the tuna, and topped with melted swiss (or cheddar) cheese.

While it’s usually fairly serviceable when ordered at a cafe, I like to make it myself, to ensure that it’s just exactly the way I want it to be; with no surprises.