log in or register to remove this ad

 

Unusual Sandwiches


log in or register to remove this ad

Zardnaar

Legend
I wouldn’t put it past them, but knowing Texas, it was more likely a choice of mustard, BBQ sauce or Ranch dressing. 😃

In the 90's I found a ye olde fish and chip shop in a small town.

Not many places still offer vinegar but this one did along with a variety of sauces.

First time I found garlic butter as an option. It's not something you find very often maybe one shop I know of in town.

Bag if fries that's greasy with butter.

That's a yeah na from me.
 

Zardnaar

Legend
Success!!. Took last night's tenders and added some habenero sauce to the marinade.
IMG_20210315_180454.jpg


Used up the last if that delicious hummus and made two wraps each.
IMG_20210315_181111.jpg


Kebab burger was a failure. Wraps had the usual salad, tabuli etc. Chickens buried under everything. Basic idea is fold it up and eat.
 


Zardnaar

Legend
The tenders sound and look tasty! How spicy were they?

Not that spicy but noticable. I used chilli flakes and cayenne pepper sometimes but it disagrees with her stomach.

Probably should have used more coating. Teaspoon of chill powder heats them up. Mix of habenero sauce and smoked manuka bbq, lemon juice, crushed garlic, paprika.
 

Dannyalcatraz

Schmoderator
Staff member
Something I havent done in a while, but that you might dig, is somethkng I created called Sweet Hot Chicken. I baked my chicken pieces in a glaze made of melted butter, honey, a little lemon juice, cayenne pepper, paprika, and cinnamon, and lightly crusted with slivered almonds. (I don’t use salt or black pepper for it, but there’s no rule saying you can’t.)

Like the name says, the result is a sweet & spicy chicken that is a nice departure from the usual. The only downsides are that it is sticky, and that while cooking, it smells like someone’s cooking an apple pie.
 

Zardnaar

Legend
Something I havent done in a while, but that you might dig, is somethkng I created called Sweet Hot Chicken. I baked my chicken pieces in a glaze made of melted butter, honey, a little lemon juice, cayenne pepper, paprika, and cinnamon, and lightly crusted with slivered almonds. (I don’t use salt or black pepper for it, but there’s no rule saying you can’t.)

Like the name says, the result is a sweet & spicy chicken that is a nice departure from the usual. The only downsides are that it is sticky, and that while cooking, it smells like someone’s cooking an apple pie.

Think I have all of those ingredients in the cupboard.

Generally I don't use butter in cooking. I like it but that whole diet thing.

Probably why I've been eating more spicy food and using chilli sauce,habenero etc and eating more jalapeno.
 

prabe

Aspiring Lurker (He/Him)
Supporter
Something I havent done in a while, but that you might dig, is somethkng I created called Sweet Hot Chicken. I baked my chicken pieces in a glaze made of melted butter, honey, a little lemon juice, cayenne pepper, paprika, and cinnamon, and lightly crusted with slivered almonds. (I don’t use salt or black pepper for it, but there’s no rule saying you can’t.)

Like the name says, the result is a sweet & spicy chicken that is a nice departure from the usual. The only downsides are that it is sticky, and that while cooking, it smells like someone’s cooking an apple pie.
One of ways I love to pan-cook pork and chicken involves a spice rub that has many of the ingredients of apple pie, deglazing with Southern Comfort or spiced rum, and finishing the pan sauce with apple butter.
 

Dannyalcatraz

Schmoderator
Staff member
Hmmmm...

Y’know, when I came up with Sweet Hot Chicken, I wasn’t cooking much with alcohol. Maybe some cheap cooking white wine...and that’s a crappy salt bomb.

Perhaps...adding a bit of hooch in that glaze might give it some different and desirable flavors. I’ll have to think about it.
 

prabe

Aspiring Lurker (He/Him)
Supporter
I don't so as much with glazes, but adding booze might do good things. Though I like what spiced rum or SoCo bring to the party, since you have a flavor profile you're aiming for (or aiming to augment) I'd probably start with something unspiced.
 

Dannyalcatraz

Schmoderator
Staff member
I’m almost out of mortadella at this point. Only enough for one more sandwich. Next time I get some, I may aim at more of a Mediterranean approach. Some salami. Oil & red wine vinegar as opposed to mayo. That kind of thing.
...and so I have.

Tonight, I finished off the mortadella with some Genoa salami and feta on a toasted onion roll. The only condiment was a vinaigrette of spicy brown mustard, red wine vinegar and basil-infused EVOO. Gotta say, this may have been the best incarnation yet. It could have used some leafy greens, but I’m out. Perhaps some pickled peppers.

Hmmmmm...maybe I should have run the whole thing through the toaster oven and had it as a HOT sandwich!
 





Dannyalcatraz

Schmoderator
Staff member
I did a country sausage sandwich the other night. Toasted onion roll, Swiss cheese, brown mustard, sauerkraut, garlic sprouts and- instead of mayo- I used a garlic aioli.

It was almost a really good sandwich.

Unfortunately, the particular aioli I used had a slight sweetness to it that simply didn’t work. It kind of fought with the other ingredient instead of harmonizing. I would have done better with a different one, or maybe a creamy horseradish.

It was similar to a much better one I had done a few nights previous, which added spinach and used plain mayo instead of aioli. However, the secret weapon on that one was the use of Merlot bellavitano cheese. That was the first time I’ve used that one on a sandwich...and it won’t be the last.

I’d take another stab at it, but I’m out of sausage. For now,
 
Last edited:

Zardnaar

Legend
Enjoyed my basic good last wee. Last night made a steak hoagie for dinner.

Marinaded it in garlic, sauces, dash of mustard. Bought some more interesting thing's.

Making wraps tonight adding some Turkish eggplant from a can to it.
 


Zardnaar

Legend
Home made vegetarian kebabs. Falafel is buried in there somewhere.

IMG_20210511_180039.jpg


I cut the tops off the pita, lightly grilled the off cuts and served them up piping hot with caramelized onion hummus as a dip.
 

Dannyalcatraz

Schmoderator
Staff member

The main course for Mother’s Day- per Her Majesty’s request- were creole roast beef & gravy sandwiches on petit French rolls. The original is very simple: thinly sliced beef (either cold cuts or a roast you did beforehand) is placed in a brown gravy to warm, then served on French bread with gravy as the main condiment. But I jazzed things up a bit.

First of all, while I started with McCormick’s plain packet brown gravy, I added beef bullion, thyme, garlic powder and parsley.

Second, I lightly toasted, then buttered the French rolls.

Third, I offered a selection of condiments- mayo, garlic aioli, and creamy horseradish.

Fourth, I offered a selection of cheeses- swiss, dill havarti, smoked gruyere, and smoked Gouda.

Fifth, I supplied a lot of sautéed onion.

I opted for the aioli, horseradish, gruyere and onions to augment mine. The results were delicious but messy. The round-bottomed rolls kept capsizing, even after a modicum of crushing, leading to the beef sliding out the sides as if borne on a mudslide of the gravy and other condiments.*

Didn’t care, still ate an awesome sandwich.

I learned a trick eating the leftovers that I’ll use going forward: instead of slicing the buns all the way through on those oh-so-messy beef sandwiches, I left the top & bottom attached. Then I served and ate them sideways, like a chili cheese dog. DUH!




* Advanced & cultured sandwich makers would probably have scooped a trench out of the bread for the fillings to improve overall stability, but I AM A BARBARIAN!!!
 

Level Up!

An Advertisement

Advertisement4

Top