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Unusual Sandwiches

Dannyalcatraz

Moderator
Staff member


Tonight’s creation was a garlic sausage sandwich with sautéed onions and radish sprouts on toasted rosemary olive oil bread. Condiments were simple, just mayo and yellow mustard.

Sides were moondrop grapes, carrots, Comte cheese, and pitted castelvetrano olives.
 

Dannyalcatraz

Moderator
Staff member
Went to the Farmers’ Market again. The guy selling microgreens had sunflower and onion sprouts today, os I grabbed some of those in addition to my usual broccoli and radish spouts.

Onion spouts are my favorite microgreen, but they’re VERY hard to find, I sometimes go a year without seeing them in stores. So I don’t mind voting with my $$$ to encourage this guy to bring more to market.

The sunflower sprouts were a bit of a revelation, having a nutty flavor along with the herbal.

And when I got home, I put those two on a sandwich with radish sprouts...very good. They paired well with the shaved eye of round and onion chees, Mayo, brown mustard and onion roll. The greens combo was good enough I may try using them to make a purée or aioli of some kind.
 

Dannyalcatraz

Moderator
Staff member
Similar to the immediately precedent post:


Roasted garlic bread
+ butter
+ Boursin cheese
+ Onion sprouts
+ Radish sprouts
+ Yellow mustard
+ Shaved eye of round roast beef
___________________

Awesome Sandwich
 

CleverNickName

Adventurer
I'm late to this thread, but last night I had:

Brioche bun
Medium-rare burger
2 strips of crispy bacon
Red onion
Sriracha (on both sides)
Crunchy peanut butter (on both sides)

It was the best burger I've had in recent memory.
 

Samloyal23

Explorer
I'm late to this thread, but last night I had:

Brioche bun
Medium-rare burger
2 strips of crispy bacon
Red onion
Sriracha (on both sides)
Crunchy peanut butter (on both sides)

It was the best burger I've had in recent memory.
I don't dig on swine, but peanut butter on a burger? That sounds interesting.
 

Ulfgeir

Explorer
Something I do sometime is take the hard crisp bread, then butter, lots of grated cheese, then finely chopped red onions on top, and coarsely grounded black pepper.
 

Dannyalcatraz

Moderator
Staff member
Something I do sometime is take the hard crisp bread, then butter, lots of grated cheese, then finely chopped red onions on top, and coarsely grounded black pepper.
Cold or hot? I mean, is the bread toasted? The cheese melted?

Oh yeah...what kind of cheese?
 

Ulfgeir

Explorer
@Dannyalcatraz It is of course served cold. The cheese was a type called "prästost". A rather mild cheese, that according to legend got its name from the kind of cheese that was given by the farmers to the priest as a tithe (taxation), in ye olden days.

Link to article about the crispbread.
Link to article about the cheese.
 

Dannyalcatraz

Moderator
Staff member
BD1B5D12-535F-4908-A32A-7A8285689365.jpeg


Market Street grocery store has recently started trying out a whole bunch of new breads in their bakery. Their marble rye was pretty good. Today, I tried something different.

I bought a ring-shaped bread @11” across, topped with all the stuff you see on an everything bagel. But the bread was a softer dough than a bagel.

I quartered it, then took a section and sliced it open. Mayo & brown mustard were the condiments. I sprinkled a pinch of black pepper on the interior. Greens were radish sprouts and baby spinach. Cold cuts were 2 slices each of Black Forest ham, Genoa salami, and smoked Gouda. Once assembled, I sliced the quarter into eights for manageability.

Sides were baby carrots, celery stalks, some potato chips and an onion dip.

The sandwich was outstanding.

Thing is, after I finish this loaf off, I don’t know what will happen next. There’s no guarantee Market Street will continue making the bread. And as good as it is, I don’t know if others in the family will be interested in it- Mom, for one, rarely eats foods with tiny whole grains because of her dental work.
 

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