log in or register to remove this ad

 

Unusual Sandwiches


log in or register to remove this ad



Zardnaar

Legend
Glorified sandwich right? Dinner tonight NZ Turkish.
IMG_20200305_174633.jpg


Not home made though. Chicken Shish probably not common in the USA. Not authentic it's been adapted for NZ taste.

Favorite fast food.
 
Last edited:

Zardnaar

Legend
Due to low salt diet. Very basic homemade load of bread. Half brown/white mix of whole meal and white flour.

100% wholemeal is a bit chewy.

IMG_20200121_215739.jpg


Makes good grilled sandwiches. Hmmmn that might be the wholemeal loaf.
 

Dannyalcatraz

Schmoderator
Staff member
Did fancy grilled cheese sandwiches for dinner tonight, because Lent. By fancy, I mean multiple cheese types- we were out of any bread niftier than Dad’s whole grain white.

Not a hell of a lot to report, but on mine I used 4 different kinds: Boar’s Head American, Boar’s Head smoked gruyere, Dietz & Watson Smokehouse onion cheddar, and Boursin original. The last was added almost as an afterthought, but that is a mistake I won’t repeat.

As in, Boursin won’t be an afterthought, it may well be the centerpiece. The creamy, herbed goodness it brought to the party, layered between the harder cheeses, was some next level flavor.
 

Dannyalcatraz

Schmoderator
Staff member
Did a lot of cooking the past 36 hours, including beer braising a corned beef and frying up a couple flavors of fancy-schmancy bacon from Divine Swine. Thus, my past two meals have both been sandwiches on a nice rosemary & olive oil bread, toasted.

Last night, it was just a simple corned beef with mayo & yellow mustard, done as a “quality control” check ( ;) ) on the results of my cooking. The corned beef came out super tender and subtly flavored- a win, in my book.

Today, it was the pepper bacon with spinach, onion sprouts and tomatoe, again with mayo & yellow mustard. Again, a win. But this time it was because the other ingredients actually toned-down the peppery saltiness of the bacon.
 

Nobby-W

Villager
Something that seems to have faded away is the art of the Dagwood sandwich. Basically it's a fairly highly stacked combination of salad, meat, cheese or whatever you have to hand. Top with Mayo or whatever your favourite dressing is. A proper Dagwood should be at least two or three inches high.

Back when I were a lad it was a staple of quick lunches, snacks or other slap-up food. Now you hardly ever hear it mentioned.
 

Ulfgeir

Explorer
Something that seems to have faded away is the art of the Dagwood sandwich. Basically it's a fairly highly stacked combination of salad, meat, cheese or whatever you have to hand. Top with Mayo or whatever your favourite dressing is. A proper Dagwood should be at least two or three inches high.

Back when I were a lad it was a staple of quick lunches, snacks or other slap-up food. Now you hardly ever hear it mentioned.
Heh, shouldn't they be even taller to be proper Dagwood-sandwiches? And yes they are unfortunately still running that comic in my local newspaper... But here it is known as Blondie.
 


Dannyalcatraz

Schmoderator
Staff member
Another pandemic day, another Dagwood: layers of ham, fancy bacon, radish sprouts, spinach, onion cheese, tomatoes, pickles, mayo & spicy brown mustard on toasted oatnut bread.

 

Zardnaar

Legend
Reason I'm not eating Dagwood's is I'm on a low salt diet.

Salami, Bacon, ham etc off the menu. Enjoying my oats.

Trying to stay under 1500mg mist days with one bad meal 1500-2000mg sodium a week.

On the plus side feeling a lot better than 3 months ago.

Haven't seen a Dagwood for a while. Ye old school bakery or cafe/truckstop would be the place to look.
 
Last edited:

Dannyalcatraz

Schmoderator
Staff member
I’m on a very low salt diet as well. Have been for more than a decade. But I’m eating fewer meals overall, right now, and making do with what’s available during the situation.

With the exception of the bacon I’m using right now, most of my sandwich ingredients are reduced or low sodium. (The groceries were out of low sod bacon.)

I also tend not to actually pile up the meats like you’d find on a typical Dagwood. Instead, 1-2 pieces of each meat type get shredded or cut and placed on the sandwich in layers, and the greens and veggies are added in such amounts as to give more vertical presence...and nutrition. By volume, I had at least as much radish sprouts and spinach each as any meat.

The sliced tomatoes were yet another visible layer.

The pickles were sliced thin from long halves. I could have simply used dill or dill seasoning mix, but I wanted just a tad more moisture.
 

CleverNickName

Limit Break Dancing
If I had the ingredients to build a Dagwood, it would look like this from top to bottom.

Slice of sourdough
Labne
Drizzle of olive oil
Crushed red pepper
Hummus
Sliced cucumbers
Sliced red onion
Olive tapanade
Slice of sourdough
Mayo
Slice of provolone
Slice of tomato
Honey-roasted turkey
Sliced red onion
Mayo
Slice of sourdough
Spicy brown mustard
Smoked ham
Smoked cheddar
Sliced red onion
Bread-and-butter pickles
Spicy brown mustard
Slice of sourdough

That's right, a triple-decker.
 

Dannyalcatraz

Schmoderator
Staff member
Some good stuff in there!

Not a fan of bread & butter pickles, though. They seem to be stuck in a flavor “no man’s land”.

You might also see if you can track down things like pickled peppers or pickled onions at your local farmer’s market or the like. They can make for a nice twist.
 

Zardnaar

Legend
Our local farmers market has been closed.

They had great homebrew whiskey.

Wife vetoed my 24 litres of Baltika plan. I've bought a 2 week supply of alcohol for the 3rd time this week!!

Probably start having sandwiches for dinner. Hummus, salad, chicken between bread works well enough.
 


Dannyalcatraz

Schmoderator
Staff member
An “Untidy Joseph”

I did that with leftover brisket, chopped and reheated with BBQ sauce, Worcestershire sauce, and 2 teaspoons of bourbon.

The bread is roasted garlic bread, toasted and topped with yellow mustard.

OMG!
 

Zardnaar

Legend
An “Untidy Joseph”

I did that with leftover brisket, chopped and reheated with BBQ sauce, Worcestershire sauce, and 2 teaspoons of bourbon.

The bread is roasted garlic bread, toasted and topped with yellow mustard.

OMG!
You're in Texas right? Trade for toilet paper, flour, Russian beer?
 


Most Liked Threads

Advertisement2

Advertisement4

Top