S365

MAGAZINE PIMP AT WORK!

2011-04-29T14:39:00.021-04:00

Obsessive me has come out to play over a $4.00 magazine from the Food Network. Unsuspecting me received it graciously from Hoity Toity Niece last weekend and have cover-to-covered it three times already.

I'm loving the format, the over sized layout and content. And not just because they revere the sandwich in such deservedly incredible ways, it's much more than that. It's seeing some of my favorite television chefs in a different, more tangible way.

Lazy me can now lay in bed and read about the $625.00 cookbook (have you heard about that?), test my wine IQ, pick up cooking tips from the pros or see what Eva Longoria's kitchen looks like. It's all in there and with photographs, big, colorful, eye popping photographs!

Herb filled Terracotta pots on the table of contents page could be a picture of my front porch right about now, and the recipe index is simple, user friendly and packed for days with dead-on recipes. No, I'm not a magazine sales person and I'm not pimping for Food Network... , but I would if they asked me.

How about a Grilled Cheese Sandwich with dates and prosciutto? Or a Grilled Cheese with Bacon and Thousand Island Dressing.... yes, I said bacon and thousand island dressing.

Or a Grilled Pound Cake with Mascarpone, hmmm? And those are just a few sandwiches offered up inside, along with main dishes, desserts starters ... and so on. .. you have to pick one up soon. do it.

SLOPPY JOE THYME!

2011-04-25T11:49:00.009-04:00

It is such an honor to have my friend "Chef E" participate in S365's never-ending quest for perfection between two slices of bread. A woman of many talents, Chef E presides over multiple blogs where her passions for poetry and culinary arts gracefully converge.

It is sheer genius that "E" would choose to share with us her very own spiced-up Sloppy Joe recipe, perfect for this time of year. As I read E's intro, I too was reminded of the canned Sloppy Joe mix Mom served in the 60s. Geeez, it's a wonder we're all alive. "Chef E" uses ingredients that make this "Joe" worthy of a much nobler name. Thank you Chef E

I have been playing around with fresh herbs the past few weeks in some of my recipes. The sign of spring comes and we all want to plant our herbs and flowers right? Then as always I wanted to plant a big summer sammie right into my mouth.

S365 also puts some good food in our path, so I offered to do a few posts for her. One thing I have not had since childhood is a Sloppy Joe. My mom made them from the can with ground beef. Since I moved to the north east from Texas I find the use beef, veal, and pork for their meatballs and such is more common; it has grown on me. So why not use the formula for the Joe's right?

The history of Sloppy Joe is not a clear path, but I assume when I was a kid mother's had began loving the idea of the little helpers around dinner time, saving precious time, or even weekends as they began taking on a job, added to their domestic duties- thanks to the likes of Hunt's and other processed food companies back in the 60's. Here is some information provided by a simple task of googling!

A Sloppy Joe is an American dish of ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun. Commercially made sauces are also available. Textured vegetable protein may be used as a vegetarian substitute for the meat. Contradictory lore suggests that the Original Sloppy Joe Sandwich was invented at Sloppy Joe's Bar in Key West, Florida, or by a cook named Joe at a cafe in Sioux City, Iowa, as a variation of the popular "loose meat" sandwich (which does not contain tomato sauce).

My key ingredient in the recipe was taking six ounces of low fat ground beef, veal, and pork; add chopped fresh thyme, oil oil, chopped onion and garlic, salt/pepper to taste, two tablespoons smoked paprika, and mix well; let sit overnight. Brown and add 1 small can of tomato paste, 1/4 cup beef broth, and simmer on low for thirty minutes. Many sloppy joe recipes call for bell peppers, but I prefer my a bit on the spicy side, not sweet like many of the chili recipes in the mid-west to north east. Texas we like it hot!

HIGH STEAK SANDWICH!

2011-04-22T17:50:00.010-04:00

Fisherman's Choice - Beef Slider with Grilled Onions, Melted Cheddar and Homemade Fries

A GREEN BEAN THING!

2011-04-18T14:18:00.021-04:00

What makes me happy? Seeing GREEN does! Our local supermarkets have begun to carry so many wonderful spring greens lately including gorgeous green beans. Terrific sides that can be prepared in a variety of ways, then refrigerated and served with just about any meal, including of course sandwiches.

Green beans come in many colors, sizes and varieties, they're full of vitamins like A, B, C, E, K and minerals including phosphorus, calcium and magnesium. PLUS they add a beautiful aesthetic for your plate.

I some times saute them in

* a little oil with
* a teaspoon of butter
* freshly chopped onions
* garlic
* jalapeno peppers
* salt and pepper to taste making them almost a meal in and of themselves.
* Saute everything but the beans first to bring out the onion, garlic and pepper flavors, then add the chopped green beans and cook them al dente so that they're still firm and have a little crunch to them.

Any way you slice them, not matter what color, length or variety, green beans are pretty terrific. Put them in soups, salads, stews or poo poo platters, it doesn't matter because they go with just about everything.

LIFE CAN BE STICKY!

2011-04-14T10:25:00.031-04:00

What can I say about this meal? Except that some times life becomes so complicated, the road ahead so full of twists and tricks that you start to feel lower than a snake in a wagon track. When conditions are that sticky, the best you can do is find comfort in things familiar. While a glass of milk may be a healthier choice, nary a 2%, skim or whole exists that will do what a vodka martini will to wash away the weary, not to mention a PBJ on white!

LETTUCE WRAPS from P.F. CHANG'S!

2011-04-13T13:06:00.019-04:00

Just about everyone knows about P.F. Chang's China Bistros, right? Extremely popular and now almost everywhere in the U.S. Conceptually, they've broken away from the traditional full-service Chinese restaurant format offering fewer dishes, great prices and a cool dining experience. Think of an American steak house, but with decor motifs from the Ming and T'ang Dynasties.

These lettuce wraps are one of P.F's signature appetizers, and they're so good. We stopped into Pei Wei Asian Diner --a casual, quick-service variation of P.F. Chang's base restaurant, for a quicky lunch. Light and delicious, they make a perfect lunch. Ingredients: 3 tablespoons oil 2 boneless skinless chicken breasts 1 cup water chestnut 2/3 cup mushroom 3 tablespoons chopped onions 1 teaspoon minced garlic 4 -5 leaves iceberg lettuce Special Sauce 1/4 cup sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil 1 tablespoon hot mustard 2 teaspoons water 1 -2 teaspoon garlic and red chile paste Stir Fry Sauce 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice wine vinegar Change Measurements: US Metric

Directions:

1. Make the special sauce by dissolving the sugar in water in a small bowl.

2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3. Mix well and refrigerate this sauce until you're ready to serve.

4. Combine the hot water with the hot mustard and set this aside as well.

5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

6. Bring oil to high heat in a wok or large frying pan.

7. Saute chicken breasts for 4 to 5 minutes per side or done.

8. Remove chicken from the pan and cool.

9. Keep oil in the pan, keep hot.

10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12. When chicken is cool, mince it as the mushrooms and water chestnuts are.

13. With the pan still on high heat, add another Tbsp of vegetable oil.

14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

16. Top with"Special Sauce".

PUTTANESCA SANDWICH!

2011-04-11T12:25:00.000-04:00

When Mezzetta Company held their "Make That Sandwich" recipe contest, I jumped at the opportunity to submit my fantastic Puttanesca sandwich. Unfortunately, it was not chosen as winner, but in my world, this one has winner written all over every bite.

Contest rules disallowed publishing the recipe prior to the contest end, so I never got around to posting it here on S365. Now that fresh herbs and veggies are becoming plentiful again, this is a good time to revisit the Puttanesca.

A lot of thought went into this delicious satisfyer, and if you're a lover of savory, fresh Italian flavors and ingredients, making it will be worth the effort. One small change has been made to the recipe, so these photos will differ slightly from your end result. Now it's even better.

Part of the recipe challenge was to use as many Mezzetta products on your sandwich entry as possible. I must admit it, they do make products that are superior to others on the market. On the other hand, if you have a preference for another brand, go for it.

Mayo Spread Ingredients: 1 cup mayo - 2 tsp granulated garlic - 4 tsp anchovy paste - 1/4 cup capers - - Mix ingredients together in a mini-chop or blender and refrigerate until you build sandwiches - - Veggie Chop Ingredients: 1/3 cup Calamata Olives, diced - 1 1/2 cups fresh tomato, diced - 1/3 cup red onion, diced - 1/4 cup pimento, diced - -mix all diced veggie together in a bowl and let sit for about 15 minutes to allow flavors to marry - Bread, Meat Cheese & Lettuce: 6 to 8 pieces fresh Parmesan cheese, shaved - 4 slices rotisserie chicken breasts - 2 leafs romaine lettuce - 2 ciabatta rolls with bottom slices hallowed leaving 1/4 inch bread - - Herb Mix: 1/4 fresh basil - 1/4 cup fresh parsley - 2 tbls fresh oregano, all chopped - -

Build your sandwich: Spread the mayo mix into the hallowed out ciabatta bread, place lettuce atop the spread, then sliced chicken breast, then veggie chop. Leave the sandwich open for plating beside the freshly chopped herb mix allowing each individual to use the herbs to taste.

FAUX PHO!!

2011-04-06T15:36:00.033-04:00

One recent Saturday two Caucasian ladies on a shopping expedition stopped into a Vietnamese restaurant to have a quick lunch. One of them familiar with the ethnic fare, the other had yet to have the pleasure.

The lady who'd previously delighted in said cuisine ordered Pho (pronounced "fah"), a veggie and herb filled noodle soup with shrimp, and every quality necessary to produce a gala experience directly upon the tongue.

She shared it with her companion who with all two feet, joined the palate party and partook of her first Pho feast. Upon leaving the restaurant they b-lined to an Asian market across the way to seek out and purchase what they surmised to be ingredients apropos for replicating Pho. Months passed and the ingredients sat forgotten in a cupboard above the stove. With the last days of summer behind them, when the weather took a change into fall, they remembered the forgotten ingredients and went about the unfamiliar task of recreating the bowl of Pho from long ago.

To the best of their respective recollections they wasted no time and began to work on the soupy replication. When finally it was soup, they sat down to taste test their recreation. For the following 45 minutes the only sounds to be heard in the house were slurps, splashes and pleasure filled sighs.

Surprised with their success, they felt delighted and proud to have concocted a soup so similar to the ancient Asian staple, and a happy dance ensued.

Ingredients: 1 pkg Gia Vi Pho Ga instant broth mix - 1 pkg Hokan Rice Sticks (rice vermicelli noodles) - 1/2 red onion - 1/2 lb uncooked shrimp - 3/4 cup bean sprouts - 1/2 cup fresh cilantro - 1/2 cup fresh mint leaves - 1/2 cup fresh basil leaves - 1 garlic clove, minced - 1/4 cup Srirachi hot sauce - 1 cup leafy cabbage - 1/4 cup shredded carrot Method: Follow cooking instructions on noodle package and on broth package, but first bring soup water with the following ingredients to a soft boil: carrot, onion, garlic (If you happen to have stock, use that instead of plain water), then continue following the soup mix directions, adding at the last minute, cook until they're pink (about one minute) and serve with freshly chopped basil, cilantro, mint, bean sprouts and cabbage piled high in the middle of the table. Each person can use these fresh ingredients to their own taste.

IF IT'S SO HOT, WHY THEY CALL IT CHILE?

2011-04-05T14:21:00.005-04:00

It's that time again. Last years chile run to New Mexico yielded what I would term a "boat-load" of freshly roasted, flash-frozen, good-sized chiles. An extra suitcase for the flight home became necessary to accommodate the precious cargo, and I'm sure we smelled a little earthy when we came in from the airport. But on the heels of another great visit to New Mexico, the chile was just icing on the cake.

Green Chile can be found almost every where, but nowhere else on the planet except in the high deserts of New Mexico can you find these particular green chiles. .. We use them in everything. Cornbread, soups, beans, eggs, potatoes... any where a special bite of fresh will pay compliment to a dish.

Most especially, of course is to eat the chile as close to it's natural state as you can get it. Hence the Rellanos pictured here. Each chile is stuffed with cheese, then bathed in egg, rolled in breadcrumbs/meal (for these we used plain soda crackers, ground) then fried to perfection on the stove top. Yikes. We plan our trip right at harvest time. This means having the distinct pleasure of actually watching our selection of hot, medium hot, and mild chiles be fire roasted right in the chile vendors parking lot. Once the chiles have cooled from the roasting process, they're counted out and frozen for use through out the year. AWESOME!These were packaged in groups without regard to their level of HOT, so I guess you could call it a mixed bag, and any bodies guess as to which of them will smoke your scalp, and which will be mild. Nothing like living on the edge!

Unless you're a professional, and these chiles are in your blood line, such a daring method of packing your chile is not recommended. Most people like knowing what to expect when they bite into their meal.

CAESAR SALAD TRIED AND TRUE!

2011-04-04T12:07:00.036-04:00

Have you ever had a 'Meyer' Lemon? I would venture that most "foodies" know about them, but many ordinary lovers of food, drink and cooking (like me) may not. My best friend, a big-shot chef, introduced me to Meyers quite a few years ago.

What I didn't know until I Googled 'Meyer Lemons' is that the tree was named after Frank Meyer who brought them to the U.S. from China in the early 1900s. They were banned in the mid-40s due to a virus, then reintroduced around 1970 with a new virus-free version of the tree. 'Meyers' are a favorite for home growers, but because they don't ship well you may not see them in all regions. In areas like S. Texas they're known as 'Valley' Lemons. Hold one to your nose, and you may think you're smelling a bright yellow tangerine. Open it and you'll realize it's a lemon alright, uber sweet and succulent, I prefer them over regular lemons, especially for salads.

So in honor of the "Meyer" here is my tried and true recipe for Caesar Salad. Without exaggeration, I have made a batch of this dressing every week for the last year.

Ingredients: 1 cup extra virgin olive oil - 3 to 4 large garlic cloves, minced - 2 tbls red wine vinegar - 1.2 tsp Worcestershire sauce - 1/2 tsp Dijon mustard - 1 can anchovy (rolled with caper or flat, doesn't matter) - 1.5 lemons (meyer or regular) seeded - 1 large head of romaine lettuce, cleaned and relatively dr - 1.5 cups shredded Parmesan cheese - Corse salt and pepper

Method:

Put the minced garlic in the bottom of a blender or small food processor. Pour in olive oil, vinegar and seeded lemon. Mix on high for a few seconds. Add mustard, Worcestershire, anchovy and mix again for about one minute to be sure the anchovy is liquefied. You can adjust the flavor by adding a dash more vinegar if you prefer. Poor into a carafe and refrigerate for 30 minutes. In a large bowl, evenly distribute the cheese with the lettuce. Then pour the dressing over the lettuce and cheese mixture in small amounts until it's covered nicely, but not saturated. PLEASE PARDON THE SPACING IN THIS AND POSTS TO FOLLOW!

SIRACHI CHICKEN SANDWICH (PART 2)

2011-04-02T18:51:00.017-04:00

Once you have had your fill of the Sirachi Chicken over Jasmine rice , what else is there? In our house it’s a container of chicken breasts floating in savory remnants produced by yesterday’s slow simmer, a.k.a. Part 1.

By now the onion/garlic/sirachi/soy consistency is perfect for spreading over the inside of toasted bread (we used Kaiser roll). Slice a nice size piece of the tender chicken to lay atop whatever green you prefer (we used leafy lettuce), and a lovely slice of mild cheese is optional.

A side dish of remnants is also good to have around should the mood strike you to do a little dipping with your sandwich. A garnish of something cool like cucumber salad or carrot sticks will do well to cleanse the palate between delectable bites.

Side note: Am I the only one having spacing issues on blogger?

SIRACHI CHICKEN SANDWICH (PART 1)

2011-04-01T09:32:00.053-04:00

Culinarily speaking (if there is such a word), my life is played out in two realms. Realm one is on-diet, and realm two is off-diet. Realm one means using healthy cooking, eating and sandwiching habits. Realm two means cooking, eating and sandwiching with some abandon.

There is a third realm which I sometimes fall into around major holidays or major depressions, when reckless abandon takes over, all bets are off and anything goes on the plate. My objective at all times is to avoid realm three, but I'm not always successful.

A favorite realm two (off-diet) staple for us is Chicken Adobo (popular Philippine dish/cooking process). My recipe for Chicken Adobo is no where near authentic Filipino cuisine, however I learned to make a modified version from a Filipino friend. Delicious, but a little high in calories.

One day while in realm one (on-diet), I was asked to make a batch of chicken Adobo. Instead I improvised using the same Adobo cooking method but tweaking the ingredients to lower the calories. The outcome was amazingly simple, delicious, totally different and almost guilt free. We now call it Sirachi Chicken and it makes TWO meals. Sirachi Chicken over rice and one of the best sandwiches you'll ever have. Here is part 1 of the two part process for a Sirachi Chicken Sandwich:

Ingredients:

1 large package chicken breasts, skinless/boneless, trimmed and washed

1/2 cup Kikoman soy sauce

1/2 cup Srirachi sauce (easy to find, check Wal Mart Asian section)

1/4 cup water

5 to 6 medium size garlic cloves, finely chopped

2 large onions, finely chopped

3 to 4 tbls cooking oil

Method:

Saute garlic at the bottom of a large skillet, add onions and saute until translucent. Lay chicken breasts on top of the onion garlic mix in the pan, do not stir. Pour the soy sauce, Srirachi sauce and water over, do not stir. Cover and simmer on low for 45 minutes. Turn the chicken over and cook uncovered for an additional 15 to 20 minutes until the chicken is fork tender. Serve over white rice (preferably Jasmine)

Stay tuned for the Sirachi Chicken Sandwich on Kaiser Roll.. Delicious.

SANDWICH BLOG IN A PICKLE!

2011-03-31T10:49:00.016-04:00

Poor Sandwich 365! So neglected, practically ignored. Ravaged by novice design experimentation, manipulated to the point of nonrecognition. Left in a pickle to fend for itself, all alone in the ginormously competitive world of foodies and food blogs.

Scaled down to a mere shadow of it's former self without promise of a new or better design. Ashamed of being exposed and embarrassed for leaving followers/friends to flap in the wind. A rudderless ship gone off course, but alas.. there is light at the end of the tunnel.

I shall try, try again and promise to persevere in spite of short comings in the design department. There are sandwiches to be made, recipes to be shared, photos to be displayed, condiments to be tried and fish to be fried. We shall over come..

CELL PHONE SALMON PATTIES!

2011-03-21T15:03:00.013-04:00

I grabbed this shot with my cell phone. Once again, not the best possible presentation. But these patties are soooooo amazing. That is if you like canned Salmon, and even if you think you don't

I've been known to turn my nose up to canned salmon in the past, as I'm not much a fan of canned anything....

But this recipe has made me a believer, and while we didn't have them between two pieces of starch, making them a bona fide sandwich, that's not to say they won't make an awesome sandwich next time. By then I hope to have a working camera so as to capture the real essense of these healthy, scrumptious, easy to make beauties.

Think about it, they'll be great in a salad, by themselves, cold or hot. These babies are WINNING!!!!!!!!!!

Ingredients:

1 can salmon, skin & bones removed
½ cup diced onion
¼ cup diced bell pepper
1 egg
¼ cup cracker crumbs
fresh ground pepper
oil for browning (preferably Canola oil)

Method:
Flake cleaned salmon into a mixing bowl. Add all other ingredients and mix together. Form patties and refrigerate for about 20 minutes. Lightly coat a frying pan with oil. Not enough to make the patties swim, but just enough to brown them, and do just that, brown over medium heat, turning once, until golden brown on both sides. Makes 4 lovely burger sized patties.

BRIE PESTO SANDWICH

2011-03-17T12:56:00.021-04:00

A little bit of pesto goes a long way, and when you pair it with a richly satisfying brie cheese the outcome is a step in the direction of down and dirty decadence. What better way to get a jump start on April, otherwise known as National Grilled Cheese Month? :)

The ingredients are simple enough but a Brie Pesto Sandwich requires good timing, so don't try to make it unless you're on your toes and ready to pay close attention to detail. Don't laugh, I take these matters very seriously!

Ingredients
2 cups fresh basil or fresh arugula
4 tblspoons olive oil (leave room adjustment here)
2 medium size garlic cloves,

1 handful of pine nuts (or pecans)

2 Tablespoons cilantro (optional)
1 small wheel of brie cheese

2 tbls butter
Salt and Pepper to taste
Your choice of good grilling bread

Method

Mix basil, garlic, pine nuts and cilantro together in a food processor, add olive oil. Butter your bread on all sides, including the outside of the bread. Spread pesto atop buttered bread, cut brie cheese into smallish strips and lay them atop the buttered and pesto(ed) bread. Grill until the cheese has melted. Fabulous!

NO OVEN ENGLISH MUFFINS

2011-03-15T09:26:00.022-04:00

When I saw that Kristy from My Little Space had made her own English muffins, I was all over it like white on rice. How ambitious is she, I thought. Who makes their own English muffins? I don't know about you, but I buy them ALL the time. They're delicious, inexpensive and low in calories, about 120 or 130 per. What's better than an Egg McMuffin from McDonald's? Or a wonderful breakfast of Eggs Benedict? Okay so those may not be completely guilt free, but they're still among my favorite things to order when I'm having breakfast away from home. A little about Kristy.... obviously, she's an awesomely talented cook, premier baker and amazing photographer who resides in Malaysia. Her blog My Little Space is unquestionably a foodie "go-to" for boat-loads of people (myself included), like more than 73000 from 135 countries, with almost 300 regular followers and counting. Each one of her recipe posts garners between 20 and 40 comments consistently, and we all know how meaningful that is.

On occasion, Kristy has submitted some of the absolute best sandwiches to S365, which is of course a huge compliment to this blog. So take a peek when you have a few minutes or when you're in need of a cool fix for breakfast, lunch, dinner and especially dessert.

Here's how to make these beautiful English Muffins with nooks and crannies for whatever you happen to be spreading:

Ingredients:4 cups all purpose
1/2 cup lukewarm water
1 tbsp yeast
1/2 tbsp sugar
2 tsp salt
1 cup lukewarm milk
1 large egg, lightly beaten
2 tbsp butter, melted
some cornmeal for dusting (or maize flour)

Method:(1) dissolved yeast & sugar into water for 5 mins.
(2) for hand knead, place 2 cups of flour into a big mixing bowl.
(3) stir in milk, eggs, yeast mixture and butter until combined.
(4) gradually, add in flour until a sticky dough is formed and knead for another 5 mins.
(5) cover the dough and let it proof for an hour or until double in size.
(6) punch dough to release air and then place it to a floured(cornmeal) working table.
(7) sprinkle cornmeal onto dough & roll into 1/2 inch thickness then cut with round cutter.
(8) cook dough on a preheated frying pan over low heat for 5 mins each side.
(9) cool on wire rack.

Kristy's footnote:

All together I got 12 buns from one recipe at the size of a burger bun. The best thing I like about it is, it doesn't even need an oven to get them cooked. That's also meaning you can even enjoy it in the middle of the jungle. LOL! :o)

Thank you so much Kristy!

THE CUBANA - HEALTHIFIED!

2011-03-07T17:28:00.021-05:00

Don't let the blurry photos fool you, this was so delightful, and almost guilt free since several steps were taken to reduce the number of overall calories. The end result was something to write home about.Cubans (sandwiches) can be fraught with calories (approximately 700) but difficult to stay away from because the combination of flavors is so incredible. When eaten in a restaurant setting there's no way to control the use of high calorie ingredients like cheese, butter and doughy white bread. Not this one!
We replaced a higher calorie bread with:

*Whole wheat ciabatta rolls and used

*Smart Balance butter spread- two Tbls

*Garlic powder - 2 shakes

*Thinly sliced Virginia ham -2 slices

*Left over pork roast - 1 slice

*Reduced fat baby Swiss cheese - 2 slices

*Dill pickle - 1

*Pam cooking spray

*Panini grill

Mix a shake or two of garlic powder with Smart Balance or your choice of butter substitute. Spread on both insides of the ciabatta roll. Build the sandwich using thinly sliced pork, ham, cheese and pickle. Spray the outside of the bread with cooking spray and place on a panini grill until the cheese is melted and serve. Cha Cha Cha!!

ASIAN TURKEY BURGER!

2011-03-02T11:54:00.004-05:00

I made this one up on a wing and a prayer! Okay, so it's nothing fancy, but I have to tell you, it's really delicious.

Approx 2lb ground turkey

1 medium red bell pepper, chopped

1/4 head of napa cabbage, shredded

3 scallions, finely chopped
1 egg white, beaten lightly

1 handfull (6 to 8 leaves) fresh mint, finely chopped

3 tbls soy sauce

1 tsp sesame oil

1 dash course salt

1 dash ground black pepper

3 tbls veggie oil

1/2 cup mayo

2 to 3 tbls grated fresh ginger

2 tsp prepared wasabi

Whole wheat hanburger buns, toasted

Mix together turkey, bell pepper, cabbage, scallions, egg white, cilantro 2 tbls soy sauce, ginger 1/2 tsp sesami oil, salt and pepper. Mold into patties (approx 6)

Heat 2 tbls veggie oil in a skillet over high heat til hot. Reduce heat to medium, add burgers and cook 5 to 6 minutes on each side or until done thru.

On the side, mix mayo, wasabi and remaining tsp soy sauce with 1/2 tsp sesame oil. Use atop finished burger!

And don't forget to go and win the GIVEAWAY ON HOITY TOITY BABY!!

MAYO PENO SHRIMP SANDWICH!

2011-02-28T11:56:00.002-05:00

One of my Originals

Ingrédients

1 Lb Small to Medium Raw Shrimp (Cleaned and Deveined)

3 Tbls Olive Oil

2 Tsp Granulated Garlic

2 Tsp Seasoning Salt (Lawry's best)

1 Rustic Baguette Loaf (in 4 to 5 inch pieces)

3 Green Leafy Lettuce Leaves

1/3 Cup Cilantro Leaves

1 Cup Sam's Mayopeno Spread
Préparation

Coat the bottom of a medium saute pan with olive oil
Sprinkle garlic and seasoning salt over olive oil and bring to medium heat
Add shrimp and saute2 to 3 minutes untill opaque
Remove and cool (15 to 20 minutes)
Coursly chop cooled shirmp and blend with Sam's Mayopeno Spread
Cover and refridgerate untill chilled
Assemblée
Split baguette and toast untill golden (broiler is best)
Spread each side of the baguette with Sam's Mayopeno Spread
Place lettuce leaf on baguette
Top with Sam's Mayopeno shrimp mixture
Garnish with cilantro leaves and serve!
To inquire about Sam's Incredible Mayopeno Spread drop a comment

A SVELTE MELT (In Tuna)!

2011-02-24T10:52:00.031-05:00

Where in the world have I been? It's not a very compelling story. I'd love to report that I've been traveling the globe in search of the latest sandwich news, but being honest, that is not the case.

In all truth, my attention was temporarily diverted from this fabulous world of sandwiching, can you imagine? But I'm back now with affirmation that all that glitters is not gold. Unless of course it's a lovely piece of faccocia or sourdough that's been toasted to golden perfection.

So last night started out to be somewhat dreary. No one has had time for grocery shopping lately, leaving few choices for dinner.

This old Mother Hubbard went to the cupboard which seemed to be nothing but bare. When way in the back, up under some snacks, she found what was soon to be fare.

A not so fancy can of Albacore Tuna was staring me right in the face. I scoured the fridge in search of ingredients that still had a breath of life in them and came up with a simple sandwich that was most satisfying indeed. Hey, it doesn't have to be fancy or exotic. That my friends, is the beauty of the sandwich.Albacore packed in water is my favorite canned tuna to work with. It's clean of any dark meat which tends to smell a little fishier than does the more mild white meat of Albacore. Just placing it into a bowl (after draining) conjures up memories of the wholesome tuna sandwiches Mother used to make, not to mention the possibility of whipping up something really delicious without much work. I love traditional tuna salad with Mayo, chopped celery, chopped onion and sweet pickle relish. Matter of fact, the only way I will ever eat sweet pickle relish is in a tuna salad. Otherwise, it's not one of my favorites.

Didn't go the traditional route last night though. Instead, I used chopped celery mixed with a little olive oil and lemon in the tuna mix (trying to stay away from Mayo right now, my biggest weakness). The lemon really brightens the tuna flavor, and of course olive oil keeps it moist and lean. Saving the other ingredients for the outside of the sandwich, I laid the sliced Como Loaf bread on a cooking sheet and lightly toasted both sides under the broiler, then began stacking flavors, starting with jalapeno peppers, Bermuda onion, pickled capers and a creamy Vintage white cheddar cheese. Then back under the broiler for a minute or two (just until the cheese melted) which helps to marry the flavors quickly.

For a small side dish, I peeled, then sliced a large cucumber into a bowl. Over it I drizzled seasoned Rice Vinegar ("Original" which is a little sweet), a tiny bit of olive oil, freshly ground pepper and coarse salt. A perfect compliment to the sandwich. Simple and good, that's how me likes it.

LAVENDER DUCK SANDWICH!

2011-02-02T10:41:00.018-05:00

This just in from "The Sandwich Man" who does an amazing job with his sandwich reviews whilst dining his way through Los Angeles.

His blog is called "The Danger Sandwich", where his luncheon/dinner picks are posted every Wednesday morning.The Sandwich Man knows good food and it's obvious that he puts a lot of thought into where and what he reviews/eats each week. Using what appears to be a 5 star grading system, TSM doesn't just order-up and eat. He takes time to learn about each of his picks and is very discriminating when handing down his scores. After all, one doesn't find a true five-star sandwich just anywhere.

The Lavender Duck Sandwich from "SweetSalt" in Toluca Lake had me with it's name alone. Then I read TSM's descriptives and what the sandwich consists of and it was "fo'get'about'it"!

Roasted Duck with Onion Confit, Goat Cheese, Alfalfa Sprouts and Lavender Honey on ciabatta bread. Yow! Go Sandwich Man, Get Dangerous!

Lavender Duck Sandwich
SweetSalt
Toluca Lake, CA 91602
www.sweetsaltfood.com

A NOD TO EMPANADA!

2011-01-10T15:33:00.001-05:00

In a nut shell, empanada is just stuffed pastry. Picture a half circle pie crust, flaky and light. Once stuffed, the crust is folded then baked, or in many cases, deep fried. Depending on where you are or whose in charge, the stuffing can consist of many things such as meat, fish or vegetables.

Just about every country, (South American in particular) has their own version of an empanada, and no matter what you call them, Knish, Calzone, Stromboli, Hot Pocket, Meatpie, Turn Over or Strudle, they're a great way to taste regional flavors anywhere.
In Louisiana empanadas are Creole savory meat pies, filled with seasoned pork, beef, chicken, and cheese.

In New Mexico among the Spanish and Mexicans, there is a winter tradition making sweetmeat empanadas for Christmas using hand-ground cooked pork, sugar, toasted local piñon, cinnamon, cloves, and nutmeg; sealed in tortilla-like dough; then deep-fried in lard until lightly golden brown. Yum!

Referred to by the folks at "The Empanada Shop!" in Lafayette, LA as "A Blend of Many Nations in a Single Meal" the empanada is just another fabulous way to celebrate the wacky and wonderfully versatile world of the sandwich. What else?

Here's a recipe for an empanada from Argentina:

Ingredients
1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed

In a saute pan melt shortening, add chopped onions. Cook onions until just before they begin to turn golden. Remove from the heat, stir in sweet paprika, hot paprika, crushed red pepper flakes, salt to taste.

Spread meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.

Cut puff pastry dough into 10 round shells. Place a spoonful of meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon.

You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.

Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes. Cool and enjoy. Everything a Sandwich!

PIZZA ROLL SANDWICH!

2010-12-08T13:34:00.013-05:00

There's more than one way to skin a cat, or to make a pizza! The Pizza Roll Sandwich is nothing new, but if you're on the spot and need to bring a dish to your office party, this one's quick, tasty and travels like a dream.
Just get a pizza dough (this one's from Pillsbury, found near the crescent roll section), some Italian sausage, cheese and any other pizza topping that floats your gondola.
Saute your sausage mixture first, let it cool while you roll out your dough/crust. Brush the flattened dough with egg, dress the dough as pictured here, roll it up, coat the outside too, and bake until golden brown. Be sure to let it sit for at least 10 minutes before you cut into it, and serve.

It may be a little far from "gourmet", but who doesn't like Pizza?

THE VINTAGE SANDWICH!

2010-11-27T12:04:00.014-05:00

Americans have refined their taste in sandwiches over time, and I for one am so grateful about that. At one time, not too long ago, the most inventive Americans got with two pieces of bread was adding yellow mustard and sliced ham to their daily white bread. At least that was my experience growing up.

This sampling of 19th century American sandwich recipes illustrates the sandwiches evolution from practical fare to complicated cuisine.

[1824] To Make Oyster Loaves [some say this the precursor to the New Orleans Po'Boy]
"Take little round loaves, cut off the top, scrape out all the crumbs, then out the oysters into a stew pan with the crumbs that came out of the loaves, a little water, and a good lump of butter; stew them together ten or fifteen minutes, then put in a spoonful of good cream, fill your loaves, lay the bit of crust carefully on again, set them in the oven to crisp. Three are enough for a side dish." ---The Virginia House-Wife, Mary Randolph

[1840] Ham sandwich, By Eliza Leslie

[1844] 707. Sandwiches
"Cut, and spread neatly with butter, slices of biscuit, placing between every two pieces, a very thin slice of tongue. Lean ham, or the white meat of fowl may be substituted for the tongue."
---The Improved Housewife, Mrs. A.L. Webster

[1866] Sandwiches
Cold biscuit sliced thin and buttered, and a very thin slice of boiled ham or tongue, or beef, between each two slices. Home-made bread cuts better for sandwiches than baker's bread; a loaf baked for this purpose is best; take the size of a quart bowl, of risen dough, mould it in a roll, about three inches in diameter, and bake it half an hour in a quick oven.

For bread and butter sandwich cut the bread in slices, not thicker than a dollar piece, spread it evenly with sweet butter before cutting it; let the butter be very thin, lay two slices, the buttered sides together, for each sandwich; when you have enough, arrange them on flat dishes, make them in a circle around the middle of the plate as a common centre, one lapping nearly over the other; put a sprig of parsley in the centre.

Sandwiches may be made with cheese, sliced very thin between each two slices of buttered bread, also cold boiled eggs sliced, for luncheon; stewed fruit of jelly or preserve spread thin over buttered bread, makes a fine sandwich for lunch. Any cold meat sliced thin may be made a sandwich; it is generally spread with made mustard; tho most delectable are those made with boiled smoked tongue or ham." ---Mrs. Crowen's American Lady's Cookery Book, Mrs. T. J. Crowen

[1869] Plain sandwiches
Cut ham or tongue very thin, trim off the fat, and cut the bread thin; spread it with very nice butter; lay meat on very smoothly. Press the other slice on very hard; trim the edges off neatly.

A dressing for sandwiches
Take a half pound of nice butter, three tablespoonfuls of mixed mustard, three spoonfuls of nice sweet oil, a little white or red pepper, a little salt, the yolk of one egg; braid this all together very smoothly, and set it on the ice to cool. Chop very fine some tongue and ham; a little cold chicken is very nice added. Cut the bread very thin; spread it with the dressing. Then spread over the meat, then the bread, and press it together very hard. Trim off the edges, that the sandwiches may be all one size." ---Mrs. Putnam's Receipt Book and Young Housekeeper's Assistant, Mrs. E. Putnam

Yikes!

MONEY IN MAYONNAISE? A Casting Call!

2010-11-23T13:18:00.018-05:00

This just in, sandwich lovers. For anyone who has ever used mayonnaise on a sandwich (I'm thinking this will include most of you), here's a REAL casting call.

Make no mistake, this is not a "Sandwich 365" sponsored contest. S365 is only the messenger, posting this on behalf of TWINS WORLD.

LOOKING FOR REAL PEOPLE/FAMILIES, ALL OVER THE COUNTRY FOR A MAJOR MAYONNAISE CAMPAIGN.

THOSE CHOSEN WILL BE COMPENSATED-$$$

TELL US YOUR STORY ABOUT HOW YOUR FAVORITE MAYO SANDWICH HAS SIGNIFICANCE IN YOUR LIFE! We need to hear your stories..not just your favorite sandwich!

Maybe a sandwich brought you together? Maybe you have been getting together with your friends eating the same sandwich for years? Maybe you met your significant other or best friend over a sandwich? Maybe you always have a sandwich that brings your friends and family together- holiday parties, Superbowl parties? Maybe a sandwich is special to your family because of where you live? Maybe your favorite sandwich brings back memories OR makes you think of someone you love? Maybe you are from Philly and love your Mayo Philly Cheese steak you always have during the holidays? ANY STORIES & ALL FAMILY DYNAMICS WELCOME TO APPLY!
EVERYONE HAS A STORY!
EMAIL IMMEDIATELY IF INTERESTED.
Thanks Lisa & Debbie
Email:Twinsworld1@aol.com
www.facebook.com/twinstalentcasting

CROSTINI CON MOZZARELLA!

2010-11-10T11:32:00.025-05:00

In Italian, “crostini” means “little toasts". It is made by thinly slicing bread (typically plain white), and toasting or grilling it until it becomes crispy. By white bread, I don't mean Wonder bread. I mean an artisan bread or baguette. I like to use sour dough, or any bread with a good rustic crust. Sounds like a piece of toast, right?

But if you drizzle a little olive oil and sprinkle a bit of salt on the bread first, or top the bread with an assortment of other goodies like mozzarella and prosciutto, your little crostini becomes so much than just an appetizer or garnish.

Prosciutto and Mozzarella Crostini (Crostini con prosciutto crudo e mozzarella)

Ingredients
1 Loaf of artisan bread/baguette
Prosciutto (Raw Ham) Slices
Mozzarella Slices
Extra Virgin Olive Oil
Salt

Place the bread in a baking pan then drizzle with extra virgin olive oil
Place the pan in preheated (350 F) oven and bake for 2-3 minutes
After 3 minutes remove the pan from oven then top both bread slices with mozzarella and prosciutto, drizzle with olive oil and bake your crostini for 5 minutes more Remove the pan from oven and transfer your crostini to a serving plate

PO-BOY PRESERVATION - NEW ORLEANS!

2010-11-05T15:55:00.013-04:00

NINE DAYS and counting to the 2010 Po-Boy Preservation Festival, where "it's all about the food". The festivities take place every year on the Sunday before Thanksgiving in celebration of the Po-Boy Sandwich, it's history in Louisanna, and it's "roll" in New Orleans’ culinary culture! How can you not love a city that strives to preserve and celebrate a sandwich?

2010's fest is presented by Blue Plate Mayonnaise will feature three stages with live music, arts and crafts, a children's section with games and prizes, panel discussions covering the history of the po-boy, a raffle for a jet ski and, of course, the best tasting po-boys in New Orleans.

The festival is seeking sponsors, so sign on to their website to participate!!

GIADA D's CHOCOLATE PANINI

2010-10-26T10:34:00.028-04:00

Dear Giada,

You are so my shero! Your physical beauty is only exceeded by your incredible spirit and Italian charm. This sandwich offering of yours is one that I cannot refuse. This Panini has earned you a place on "My Top Five Favorite Sandwich Chefs" list where you will live forever more. I vow never again to click by your TV show without stopping to see what's cooking. To think, this kind of decadence has been going on right under my nose, and I didn't smell a thing. I think I love you!

Tips: We used a combo of simi-sweet and dark chocolate chips. Be sure your choice of bread for this sandwich is hearty/crusty/rustic enough. Toasting is key.

Ingredients
12 slices sourdough bread
1/3 cup extra-virgin olive oil
12 ounces Brie cheese, thinly sliced
1 (12-ounce) bag semisweet chocolate chips
1/3 cup thinly sliced fresh basil leaves
Directions
Preheat the panini grill.

Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes. Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches. Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.

Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

I HEART "CHORIPANES" {cho-ree-pan-es}

2010-10-18T15:24:00.000-04:00

There's a scene in Mr. Robert Duvall's 2003 labor of love, "Assassination Tango" the movie, when Duvall's character (John J.) vigorously eats a Choripan sandwich while standing on a street corner. Duvall kind of dances with this sandwich as he tries not to catch it's drippings on his clothes, very sexy. The REAL dancing in this movie (mostly Tango of course) is exquisite. Okay, finding that sexy may be proof that there's something seriously wrong with me.
Basically a glorified hot-dog, the Choripan is a roadside favorite in the streets of major Argentinian cities. In Argentina a "Choripán" sandwich (plural: "Choripanes") consists of Chorizo sausage, hot off the grill, split down the middle, and served on a crusty baguette which holds up well to the juicy chorizo and makes a perfect bread-meets-meat fusion. Add a little chimichurri and this sandwich rocks!
"Assassination Tango" is where I first learned of Choripanes, and I'll admit to becoming a little obsessed during the weeks that proceeded my next visit to South Florida where such cuisine is plentiful. When I finally arrived, finding a good Choripan Sand was easy. I would still L O V E to have a video of that scene on the street with Robert Duvall and his Choripan. Ole!

THE GYRO SANDWICH! {yee-ro}

2010-10-13T13:24:00.000-04:00

Photo and Recipe by Angie's Recipes

The Gyro sandwich has been made by the people of Greece, the Middle East and Turkey for hundreds of years. Small variations on the recipe as well as it's name may change according to geographical origin and language.

Arabs call it "Shawurma" - Turks call it "Kebabi" or "Doner Kebab" - and Greeks call it "Gyro". Put simply, it's a rotissaried lamb (chicken or beef) sandwich on pita bread with grilled vegetables, and seasoning.

Even if you've never eaten one, you're sure to recognize a Gyro by the unique, vertical spit on which the seasoned meat is packed. As the cylinder/spit revolves over a flame, the meat grills to perfection. Slices are are then shaved from it's surface and packed into pita bread with lettuce, tomato and onion.

The final step is the addition of "tzatziki" sauce, made with Greek style yogurt, diced cucumbers, dill weed, garlic and vinegar. Counteracting the spiciness of the meat, tzatziki sauce adds so much "CREAMY FRESH" to the sandwich, marrying nicely with the veggies and bringing out all the flavors of the meat.

One of the very best recipes I have seen for a homemade Gyro can be viewed on Angie's Recipes where Angie covers Gyro seasonings, tzatziki sauce and pita bread in great, user friendly detail. She's amazing!

While the Gyro may look similar to a Falafel Sandwich, there is quite a difference in the combination of spices used, cooking technique, and of course, the Falafel is meatless. On the other hand, both are ancient, and very delicious.

'Smørrebrød' Anyone?

2010-10-08T10:07:00.022-04:00

No, I didn't mean to say "Smorgasbord", as in Swedish buffet, which most Americans are familiar with. I'm talking about "Smorrebrod" a modern Danish word meaning, in literal terms, bread and butter. To a hungry luncheon crowd in Denmark, Smorrebrod means an assortment of open face sandwiches, or "Topless Bread" with endless possibility. A typical smørrebrød is made with one piece of hard, whole-grain buttered bread, usually rye or pumpernickel, topped with any of a variety of meats, including cold cuts, bacon, herring, fish fillets, eggs, pate', some vegetable, i.e., sliced cucumber, tomato or pickled beets, then condiments, such as mayonnaise or toasted onion bits often times replace the need for butter.

While Smorrebrod is Denmark's national dish, it can found in other European countries such as Austria, Germany, Hungary, The Netherlands and more.

I love this way of eating, and while Smorrebrod is typically served as a cold dish, my way of putting an American spin on the Topless Bread would be to put a piece of delicious cheese atop one of these delicate open facers and pop it under the broiler for a few seconds. I'm such a rebel!

For everything else there is to know about Smorrebrod, visit my friend, Karen at Topless Bread, "The blog dedicated to modern danish open face sandwiches + other gastronomic thoughts". I would highly recommend a cruise through her fabulous Topless Video Archive where some of Denmark's top Smorrebrod chefs, restaurants and recipes can be seen first hand. Bon!

FALAFEL SANDWICH - [feh-LAH-fehl]

2010-10-06T13:03:00.000-04:00

This sandwich begins with the Falafel ball, a Middle Eastern specialty made of highly spiced, ground chickpea (garbanzo), deep-fried and served in pita bread with salad and a yogurt or tahini based sauce. The balls are smallish and brown, meatless, slightly crunchy and very delicious.

photo by sjdowntown.com

Steeped in history and even controversy, the Falafel's origins are considered Egyptian, however both Israelis and Palestinians take credit for first cultivating it. With it's popularity in Syria and Lebanon too, one might be hard pressed to say exactly where these tasty treats began. When Israeli's appropriated Falafel as the "national snack" it caused resentment among Palestinians and in parts of the Arab world where the dish is considered to be authentically Arab.

But we're not here to confirm or contradict history. We're here strictly for the sake of the Sandwich, it's abundant and satisfyingly rich flavors, attributable only to they guy who stands there and makes the one you're about to eat. Thankfully, one can easily find a Falafel sandwich in most American cities today.

Alternatively, you can be adventurous and build your own Falafel sandwich, in which case, we can offer the "Indianized" version from last months 2nd place Sandwich Contest winner at S365. Just visit Nivedita's Kitchen to grab the recipe. Otherwise try this:

Ingredients:
2 cups dried chickpeas
1/2 cup finely chopped yellow onion
3 garlic cloves, minced
1/2 cup sesame seeds
1/4 cup finely chopped parsley
3/4 teaspoon salt
2 teaspoons ground cumin
2 teaspoons baking powder
2 teaspoons ground coriander
1/4 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Oil, for deep-frying
Pita bread
Tahini Dressing (recipe follows)

Toppings:
Lettuce, thinly shredded
Cucumbers, thinly sliced
Tomatoes, chopped
Onions, chopped
Soak the chickpeas in water overnight.

Method:
Run chickpeas through food processor. Blend in yellow onion, garlic, sesame seeds parsley, salt, cumin, baking powder, coriander, black pepper, and cayenne pepper, and let stand for 1 hour.

Form mixture into balls about 1-inch in diameter. Deep fry in oil until golden brown, about 4 to 5 minutes.
Serve in a pita bread and fill with lettuce, cucumber, tomatoes, and onions. Makes 6 to 8 servings.

Tahini Dressing:
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon salt
1/4 teaspoon granulated sugar
Place all ingredients in a blender and blend until smooth. Makes about 1 cup.

EATING HALLOWEEN!

2010-10-05T10:04:00.001-04:00

Look what HoityToityBaby found at "parents.com" and forwarded to us. A do it yourself family B.L.T. costume complete with instructions for all five pieces. My favorite is the little tomato, although the bacon boy is pretty genius too.

It reminded me that the B.L.T. is one of my all time top three favorite sandwiches, which reminded me of a post from last year entitled "It's a B.L.T. Life", an S365 entry offering unique insight into how the B.L.T. actually corresponds with living beings of the Earth. Go ahead, call me crazy!

Another one of my favorites is "The Hand" Sandwich here from Instructables.com. Almost as clever as my Sandwich Slippers from last Christmas. You think I'm kidding? I was the happy recipient of two pair of "loafers", one sourdough and the other "PUMPernickel"... a veritable feast for the feat. Click here for photos.

Almost a sandwich, this cool Halloween spider cinnamon roll is just one of several eye catching, easy to make, kid-friendly, holiday creepy crawlies from Rhodes Bread. I would even try this one.

But the ultimate online source for Halloween festivities is of course 365 Halloween. If you can't find it there, you won't find it anywhere. I love their veggie skeleton platter, from which your guests can just make their own sandwiches. As always, the possibilities are endless when it comes to sandwich making. What are you planning?

THE MUFFALETTA! - [muhf-fuh-LEHT-tuh]

2010-09-24T12:21:00.002-04:00

The Muffaletta is a Southern dish, with Italian ingredients, served in the French Quarter of an American melting pot famous for it's Creole, Spanish and African cultures, better known as New Orleans. Now there's a mouth full!!

photo by lepetitechef.com

A staple in New Orleans since the early 1900s, the legendary Muffaletta was created at Decatur Street's Central Grocery, still standing today.

Muffuletta is actually a Sicilian word for a special round loaf of bread, baked so that the center is hollow and can be stuffed. Since a real one is hard to find in the U.S., Muffulettas are usually made with a round Italian loaf that you cab hollow out yourself.

The olive salad is what sets the Muffuletta apart from other sandwiches. Instead of mustard or mayo, these three ingredients: green olives, black olives, and chopped vegetables are factors that elevate the "Muff" to a level of it's very own.

Here's a Muffaletta recipe sent to S365 earlier this month by Lynn at her blog "The Life Of A Foodie and Her Family" (photo not included): Click to see recipe

1 1/2 cup quality pimento-stuffed olives, crushed or coarsely chopped
1/2 cup pitted kalamata olives, crushed or coarsely chopped (standard black olives may be used)
1 cup giardiniera (Italian pickled salad including cauliflower , carrots, celery, and onion. This can be found in the pickle aisle at the grocery store.)
2 pepperoncinis, chopped
2 Tbsp. capers, chopped
2 large stalks celery, finely chopped
3-4 fresh cloves garlic, minced
1 tbsp. fresh oregano, chopped
1 tbsp. fresh Italian parsley, chopped
2 tbsp. red wine vinegar
1 tbsp. fresh lemon juice
1 tsp. crushed red pepper
1 cup quality extra-virgin olive oil
Freshly ground black pepper, to taste
Combine ingredients and place in a jar with lid. Refrigerate over night (24 hours is best) to allow flavors to mingle. I made this first thing on Saturday morning.

1 10 inch round Italian bread, not sliced
1/4 pound mozzarella cheese
1/4 pound provolone cheese
1/4 pound ham
1/4 pound hard salami
1/4 pound mortadella

To assemble the sandwich, I sliced the loaf in half. Layered on the meat then cheeses. On the top half of the bread I scooped out some of the bread and spread a generous amount of the olive salad. Then put the top on the sandwich. I sliced it into 10 wedges for our guests. I have a lot of olive salad left over.

Tenacious Tygrlilie, a Bánh Mì Tale - OR - A Light at the End of the Carpel Tunnel

2010-09-20T09:21:00.045-04:00

I was over-the-moon DELIGHTED when, by way of email, an old and loyal friend of S365's recently surfaced. Hopeful that the email contained news about her latest creations in amigurumi-style crocheted dolls, etc., I prepared myself for a leisurely visit to her blog (Tygrlilies). Instead, crushing news! A bad case of carpel tunnel has put her amazing crochet work, and her blog on hold for the time being.

Turns out Ms. Tygrlilies had other things on her mind. Such as, why she couldn't find the classic Vietnamese sandwich "Bánh Mì" (a.k.a. Saigon Sub) any where on S365. Thinking my answer would suffice, I gave her my reason and promised to bring a Bánh Mì to the fore soon, but no dice. A day later, Ms. T. emailed again, and this time she brought the goods!

Not only did she seek out and find an establishment in her neck of the woods with a Bánh Mì on the menu, she managed to find the Bánh Mì mother load called "Baguette Express".

A full-on restaurant specializing in.... you guessed it, the Bánh Mì Sandwich. As Ms. T's photos depict, at Baguette Express you can order your Bánh Mì via drive-thru, or go inside to choose from a large and varied menu of sandwich ingredients. Even shop their little store for other VN delicacies. Decidedly Asian, specifically Vietnamese/French Indochinese, it would appear the flavor combinations have managed to cross over in appeal to a decidedly American palate. In translation, Bánh mì Pháp với thịt nướng means Baguette with grilled meat.

Historically, bread is not native to Vietnam and at one time was seen as the food of the 'poor'. Those who could not afford rice, or a place to cook rice had to eat bread for dinner instead of rice.

In the colonial days, the sandwiches were sold in deli's to the French colonials. Around 1940's-1950's, the 'French sandwiches' ("banh mi Tay", literally 'French bread') became a status symbol, and cheaper versions of them started to show up in Vietnamese stores. Basic Bánh Mì ingredients consist of thinly sliced pickled carrots, diakon, cucumbers, cilantro, chili peppers, pate, mayo and a choice of grilled pork, sausage, ham or chicken on a French baguette, 'Po Boy' style.

Many, many thanks to Ms. Tygrlilies for her curiosity, appetite and tenacity in bringing this MUST HAVE addition to the S365 sandwich mix.

2010-09-16T16:06:00.017-04:00

CONGRATULATIONS, WHITNEY MILLER!!!!
Whitney Miller is a 22 year old student from Mississippi. She is the very first MasterChef America winner! Whoooo Hooooooo!! The prize: $250,000 and a cookbook deal. PLUS, she got to cook for Gordon Ramsey!

CONGRATULATIONS, KEVIN SBRAGA!!!!

Kevin Sbraga is a 31 year old New Jersey native and Executive Chef at Rat's Restaurant at The Grounds for Sculpture. Kevin won first prize on Bravo's Top Chef. His prize: $125,000, a feature in Food and Wine Magazine, and a prominent spot at Food and Wine Classic in Aspen, Colorado.

Whitney and Kevin won their respective contests by elevating every dish and every ingredient to new levels in excellence and daring. Unfortunately, neither one of them brought a sandwich to the table.

SANDWICH CONTEST WINNERS!!

2010-09-12T11:46:00.035-04:00

Every one of S365's Sandwich Contest entries were amazing! Judged on presentation, use of ingredients and uniqueness, each entry possessed the best of these qualities in spades, making it difficult to select just one winner. Therefore, we decided to select the top three sandwiches. Here they are: FIRST PLACE WINNER: $40.00 CSNStores.com Gift Card. Congratulations EGGPLANT TO GO for her "Mexican Street Corn Shrimp Salad Sandwich" - For recipe and preparation method, visit eggplanttogo.blogspot.com SECOND PLACE WINNER: A Bottle of Bertolli Extra Virgin Olive Oil and a Jar of Mezzetta Deli-Sliced Golden Greek Peperoncini. Congratulations NIVEDITA'S KITCHEN for her "Falafel Sandwich" for recipe and preparation method, visit: niveditaskitchen.blogspot.comTHIRD PLACE WINNER: Ten entry credits into S365's next Giveaway. Congratulations CG from COOKING GALLERY for her "Giant Prawn Tempura Wrap w/Spicy Yoghurt Dressing" for recipe and preparation method, visit cookinggallery.blogspot.com

We want to thank everyone who participated and entered to win this Giveaway. Your sandwiches will be featured in upcoming S365 posts with links to your blogs. Also, you will have five automatic entry credits into S365's next giveaway. We LOVE YOU ALL!!!!

SANDWICH CONTEST SNEAK PEEK!

2010-09-09T09:32:00.000-04:00

Here's a sneak peek at competing sandwiches for S365's Sandwich Contest hosted by CSNStores.com.

Send a Link or Email your sandwich to ditokeri@yahoo.com. Contest Ends this Sunday @ 12:00 Noon, Eastern. So you still have time to enter and win a $40.00 Gift Card for use at any online CSNStores.com store. AWESOME!

From THIS IS MY DEPARTMENT - "Chicken Basil Sandwich" contact: Hillary @ - thisismydepartment.blogspot.com in charge of all departments, she's one very busy crafter and creative homemaker with a list of likes and dislikes that's a riot to read. Obviously, no stranger in the kitchen, she has a head full of ideas which, lucky for us, included putting her spin on this fabulous sandwich creation. From ANGIE'S RECIPES, TASTE OF HOME - "Gyro Greek Sandwich" (yee-roh) contact: Angie @ - angiesrecipes.blogspot.com her interactive recipe blog is THE "go-to" place for a well organized, easy, user friendly system of obtaining deliciously different and extraordinarily good dishes and more. Also, be sure to scroll down and see her Food Blog Galley. Angie puts it all at your fingertips. From UNDERCOVER CATERER - "Breakfast Sausage Burger, A Tasty Mistake" contact: Sarah @ - undercovercaterer.com no surprise that she writes for monthly magazine in her home town of Sacramento. This Social Worker by day also stays busy documenting all of her beloved Nana's recipes. Other than that, she grows it, cans it, bakes it, eats it, and enters it to win! From THE LIFE OF A FOODIE AND HER FAMILY - "Dark Chocolate Dreams S'mores" contact: Victoria @ - punkaroonie.blogspot.com - photo from: makelifedelicious.com
From PAM'S MIDWEST KITCHEN KORNER - "Grilled Italian Sausage & Pepper Sandwich" contact: Pam @ - pamsmidwestkitchenkorner.blogspot.com a self proclaimed food addict from Illinois with a passion for music and a weakness for romance novels and cookbooks. Make no mistake, Pam can and does COOK. It's her way of nurturing her family and friends, and she does it with great style and clearly designed recipes. Her blog is one of the most amazing must see's on the web. From COOKING-GALLERY - "Giant Prawn Tempura Wrap w/Spicy Yoghurt Dressing" contact: CG @ - cookinggallery.blogspot.com sharing her personal culinary journal with the world by way of amazing dishes with an Asian flare. Not easy to do when you live in Germany. From Kimchi to Beef Rendang, her stunning photographs and amazing recipes will make you want to follow and keep coming back. From THE LIFE OF A FOODIE AND HER FAMILY - "Muffaletta Sandwich" contact: Lynn @ - punkaroonie.blogspot.com master meal planner and devoted kitchen master. This fearless foodie has so many recipes, she needs a computer program to keep them in order. Following in her footsteps is Ms. Victoria whose S'mores creation is in the running for a win in this contest. From PLATANOS, MANGOES AND ME! - "Chicken Panini - Olive Tapenade Sandwich" contact: Norma @ - platanosmangoesandme.blogspot.com whose blog is in keeping with the old ways of Puerto Rican traditional cooking and inspirations from her childhood in Venezuela, Spain and The Canary Islands. Delicious! From EGGPLANT TO GO - "Mexican Street Corn Shrimp Salad Sandwich" contact: Intuitive Eggplant @ - eggplanttogo.blogspot.com a true Foodie with her finger on the pulse of the best offerings from Bloggersphere as well as from her home town of Cincinnati. Check her recent posts about the food truck scene and more. From CHEFFIE JO'S BLOG - "Mato Sammich" contact: Cheffie Jo @ - cheffiejo.blogspot.com where food is about more than just eating, Jo is a personal wellness coach who is currently on a mission to find healthy desserts. This "Mato" creation is one of her guilty pleasures. From NIVEDITA'S KITCHEN - "Falafel Sandwich (Indianized)" contact: Nivedita @ - niveditaskitchen.blogspot.com all the way from India, Nivedita is genius at finding substitute ingredients for recipes that call for items not available where she lives. She's been cooking since age seven, and authors two blogs.

HOT DIGGITY DOGS!

2010-08-31T11:05:00.017-04:00

The sandwich is a simple concept. That’s what I love most about them. It’s all in the eye of the guy beholding the ingredients that decides a sandwiches simplicity or complexity.

On the other hand, even something as simple as a hot dog can become very complicated when you’re feeding 300 people at a ball game. On that level, you’re running a concession, requiring more than a heating element and a jar of mustard. Now you’re in the realm of professional cookware and to some degree, restaurant equipment.

I learned this lesson the hard way when I took on the concession stand at our local little league park last spring. Walking into the rickety little structure for the first time was enough to make me want to cry out “McDonald's for everyone”. The space was devoid of anything resembling cooking equipment. But by then it was too late, I was committed and had to think fast about how best to pull this one off.
My first impulse for surviving this feat was to head for the Internet. Within about 30 seconds I was searching Wasserstrom Restaurant Supplies website where everything I needed popped up onto my screen, in living color, whew! This was going to be awesome.

Before ordering my supplies, I took a little extra time and shopped each item in my order to compare prices. Professional chefs may not have to be concerned with the price of plastic condiment servers, but I certainly was. To my surprise, I was able to stay within my budget for the event, and have since used the same equipment on numerous occasions.

The menu: Hot Dogs, Polish Sausages, PBJ Sandwiches, Sweet Potato Fries, Ice Cream Bars and cold drinks.

SHOW YOUR STUFF, WIN $40.00 BUCKS

2010-08-27T12:23:00.027-04:00

Okay Foodies (and non-foodies) break out your dutch ovens (or just a butter knife) and get in the game. CSNStores.com is hosting this contest and the payoff is a gift card valued at $40.00 for use at any of their 200 plus online stores. This time, it's all about a sandwich (surprise, surprise!). I know you have a favorite (almost everyone does), and I would love nothing more than to see/read about yours. It doesn't have to be pretty (but it helps) or fancy, just your best effort at making a delicious sandwich and submitting it here within the allotted time frame (ends 12:00 noon EST September 12).

If in the recent past you've posted a sandwich on your own blog, use it. Just send me the link and I'll take it from there. Or get creative and make one especially for this CSNStores occasion. Here are the details and simple entry guidelines:

1. Submit your sandwich (s) (with photo & list of ingredients) one of two ways:

* Via email to ditokeri@yahoo.com (leave a comment telling me you have done so)

* Leave the link/URL with a comment at the end of this post

2. You must be a S365 follower to win, so hit the follow button before you enter

3. Any combo of veggie or protein wrapped in a starch qualifies as a sandwich

4. Anyone who submits a sandwich but does not win, will automatically earn five entree

points into the next S365 Giveaway and be featured in a future S365 post

Since we can't taste your entrees, sandwiches will be judged on presentation, use of ingredients, and uniqueness. Remember, if you submit a sandwich but do not win, you will automatically earn five entree points into the next S365 Giveaway and be featured in a future S365 post. The best of luck to everyone!

VEGAN SCHMEGAN STEAK SANDWICH!

2010-08-27T11:35:00.012-04:00

Still have a carnivore in your house? Or are you yourself a closet carnivore? Or are you one of a rare breed like me and openly admit to indulging in a piece of beef once in a while? Now your talkin!

Open a cold beer, turn on a Beatles record and remember me when you bite into this good old fashioned, simple and delicious steak sandwich. Nothing fancy, just a hearty throw-back from the meaty past.
Ingredients
Your favorite sandwich steak
Sun dried tomatoes
Roma tomatoes
Baguette
Leafy green lettuce (spring mix if available)
Hellmanns Mayo
Avocado
Your favorite hot sauce
Swiss cheese, sliced
Préparation
Cut baguette in half long ways. Spread mayo on both sides.
Cut sun dried tomatoes length-wise with kitchen scissors and place onto bottom side of bread.
Pile remaining ingredients and season with hot sauce.

HOT CONDIMENTS!!

2010-08-27T09:46:00.020-04:00

These may look like innocent little green peppers (Jalapeno), tucked cozily into a stylish frying pan, ready for a medium-high, 10 to 15 minute, covered saute.

Without regard to aesthetic or staging, the process is simple enough. Just coat the bottom of your empty pan with 2 to 3 tbs olive oil. Gently sprinkle a little granulated garlic and seasoning salt over that, and bring the heat up a bit. Layer your peppers onto the oil, cover and wait out the 10 to 15. Turn them over for the same treatment on the other side. Once browned to perfection (above) take them out and let them sit on a paper towel until cool.

Meanwhile, it is highly recommended that you do not touch your eyeball or any other sensitive area until your hands have been carefully washed of the peppers essence. Not doing so can really smart!

Place them in a container and refrigerate. Then, the next time you make a sandwich spread or feel the need to add a little fire and zip to almost any other dish, chop one or two of them up and try to contain yourself on tasting.

Example: Loosely chop 2 or 3 roasted peppers and whip into a cup or so of Mayo. Spread evenly over bread for sandwich making OR add loosely chopped chilled shrimp to the mix for a Mayopeno Shrimp experience that will knock your socks off.

SANDWICHES OR SUSHI

2010-08-26T10:18:00.021-04:00

Very few people are on the fence when it comes to indulging in Sushi. Those who do Sushi love it. Those who do not, won't go anywhere near it, and you can count on getting a curled upper lip in response to suggesting they try it.

I do do Sushi, and as often as possible, so when I saw these Sushi inspired sandwiches from Impress Your Kids.org, I couldn't resist.

Similar sandwich recipes are easily found on the Internet, mostly geared to children's meals for use in lunch boxes inspired by the Japanese bento box.

No question that Sushi is an acquired taste for the American palate, but the fact that some semblance of a sushi bar can be found in almost any town across the country tells me that plenty of people come down on the DO side. Novices associate Sushi with raw fish (Sashimi) and seaweed (Nori), a big turn-off for most. However, not all Sushi consists of raw fish or seaweed. On the contrary, sashimi and nori are just a small part of a typical Sushi menu.

Take the plate of "Inari" pictured above, a simple offering in most Sushi establishments with flavors that are distinctly Sushi-esqe without the use of raw fish or seaweed. I think anyone interested in acquiring a taste for Sushi could "ease into" it if they started with a dish like Inari.

Inari is simply small pouches of fried Tofu, filled with flavored sushi rice, served with pickled ginger, wasabi mustard and soy sauce. About 100 calories per pouch, and they're "Oishii", delicious!

SANDWICH COOKIES AND CAKES!

2010-08-24T12:06:00.017-04:00

Flower CookiesSnicker Doodle Sandwich CookiesThere are foodies and chefs and bakers and cake makers all over the Internet. This is a wonderful and wondrous thing. I see them on Blogger, and Foodbuzz, Foodista and Petitchef, not to mention a boat-load of other networks that focus on food and drink. It's FABULOUS!

Every once in a while I come across a blog/website that blows me away and compels me to do more than just bookmark for future reference. I want to take them with me and feature them here.

This is the story of one of those mind bendingly awesome Bloggers. A baker and cake maker, but mostly an artist. You are not going to believe the talent and style this lady has.

Beach Ball and Starfish Cookies Meet Linzy, self professed Doctor by day and baker by night, whose blog "Flour and Sugar" Thoughts From The Kitchen of Sandwich Cookies and Cakes is really something to marvel at. Linzy was recently married, and get this, she made her own wedding cake.

Banjo Bonanza Cookies

A trip to her Blog is so worth your time. Go and see what a beautiful bride she was and check out the cake she made for the occasion. There's little doubt Ms. Linzy's a total perfectionist because that's what it takes to turn out delicacies like these. She has a website too, and it's well worth visiting. I know you'll be awed by this one. Check it out.

SANDWICH IN A CAN?

2010-08-13T12:30:00.000-04:00

As serious as a heart attack! There's an "inventor-type-guy" Mark Kirkland who has patented the "Canwich" concept, hoping to sell them in vending machines and the like. I have many concerns about this idea, but think that if I saw one in a vending machine and my only other choices were candies, crackers and nuts.........................................................I'd still go for the nuts, sorry. I've searched it out a little, but can't find any more of a visual that what is pictured on the can. I suppose if I had to feed a five year old, a Canwich would be an option. I'm guessing once you open the can the sandwich is really small and packaged in a see-through bag of sorts. Not very appetizing. All I can think of are rashions.

The Candwich recently got national attention after a Utah man was sued by the SEC for fraudulently investing millions of dollars in Mark One Foods, the company the produces the Candwich, in addition to several other such products.

I'm sticking with what I know for sure about a sandwich. Keep um fresh and clean, take them with you almost anywhere, and be creative. Don't try to fix what ain't broke!

PESTO FRESH CAPRESE SANDWICH

2010-07-25T20:16:00.015-04:00

Ti's the season for a Caprese Sandwich (or salad), why? Because fresh is the operative word here. To make a good one, you need the freshest basil, tomatoes, mozzarella, bread, and olive oil. This sandwich explodes with flavors that will dance in your mouth. Then you'll want another one. Notice the pesto peeking through the top layer as it marries with the cheese, which fuses with the tomato, which sits on the bread, which absorbs the virgin oil, which softens the bread, which holds the whole thing together? A rhapsody!Ingredients
2 slices bread (or a bun)
1 fresh ripe tomato (sliced)
1 ball fresh mozzarella (sliced)
1 handful fresh basil leaves
1 tablespoon basil pesto (optional see recipe below)
1 splash balsamic vinegar (optional)
Directions
1. Assemble sandwich as seen in these photos
2. Grill if desired
Basil Pest Ingredients
1 cup fresh basil (packed)
1/4 cup spinach (optional, helps keep the pesto nice and green)
1 clove garlic (chopped)
2 tablespoons pine nuts (toasted)
1/4 cup parmigiano-reggiano (grated)
3 tablespoons olive oil
lemon juice to taste (optional)
salt to taste
Directions
Place everything into a food processor and blend.

DO THIS!

2010-07-21T13:35:00.003-04:00

Never ask someone who works in the FBI fingerprint lab to make you a sandwich!!!!

LOOK FAMILIAR?

2010-07-21T10:16:00.014-04:00

Is this starting to look familiar to you? Does it look as if I'm posting the same sandwich creation over and again? I understand. But wait! Before you accuse me of being a "re-poster".... take a closer look and you'll see that although the cooking methodology looks familiar, the sandwich ingredients are vastly different with each post resembling this one. This is due to the fact that we make these little guys quite a bit. It started last July when a new Panini maker entered the S365 kitchen. Our Panini were so delicious and varied, they quickly became a weekly staple for us. As the months passed, we grew tired of dragging out the Panini grill and getting stuck with the tedious job of cleaning it later. One day it occurred to me that the same grilling technique I use for fish would work as easily for a Panini sandwich. I was SO RIGHT!

Here's what we do:

For one or two sandwich halves:

Take a piece of aluminum foil and lay it on the counter top in the shape of a shallow baking sheet and turn on the broiler.

For more than two sandwich halves:

Place the foil on a baking sheet, and turn on the broiler.

Lay out Chiabata bread (or your choice of bread) slices atop the foil and place under the broiler for about 45 to 50 seconds on each side until lightly toasted. Remove the baking sheet with bread and place on the counter top. Begin to build your sandwiches.

For this recipe use:

Low-fat Mayo and/or any condiment or spread you like

Sliced chicken breasts previously sauteed and stored in the fridge

Roasted red bell peppers or sliced tomato

Thinly sliced cheese of your liking (we used Swiss)

Top with fresh basil or any other fresh herb that you like

Place the dressed bread slices under the broiler until the cheese has melted and serve with a small salad or some other veggie type side dish. Great for Lunch, Brunch, Dinner or Breakfast!

Best of all, when your done, crumble the cooled foil and put it in the trash. No dishes or clean up!

THE KAI-LAN SAND!

2010-07-13T16:16:00.007-04:00

Stop turning up your top lip at this! You know who you are. Yes, it's green.... fabulous green. Yes, it's sort of wet looking, but ohhhh ye of little faith, wait until you sink your teeth into this simple, deliciously healthy and satisfying sandwich made with "Kai-Lan" also known as Chinese Broccoli. This one is sold for $1.25 at an outdoor market on East Broadway and Forsyth under the Manhattan bridge, New York City. Stir-fried Kai Lan with flavor-filled oil which soaks into the sesame seed bun. If I'm ever forced to live on the street, and have the luxury of picking a street to be homeless on, just drop me off in China Town almost anywhere. I think I would survive splendidly!

A little about Kai-Lan:

Kai-lan, also known as Gai Lan, Chinese broccoli or Chinese kale, is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. As the Alboglabra group of Brassica oleracea, kai-lan is of the same species of plant as broccoli and kale. Its flavor is very similar to that of broccoli, but more bitter and a bit sweeter.

Kai-lan is eaten widely in Chinese cuisine, and especially in Cantonese cuisine. Common preparations include kai-lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese cuisine. You LOVE THIS!

A RARE BIT OF WELSH!

2010-07-06T09:28:00.000-04:00

Ever hear of Welsh Rarebit or Welsh Rabbit? It's a traditional British dish made by ladling a thick cheese sauce over toast, and then briefly toasting the two together so the cheese sauce turns thick and bubbling.

There are a variety of ways to make Welsh rarebit; some skip the sauce step and just broil toast with cheese slices and a splash of Worcestershire or chili sauce, and others make it with crackers.

According to folk legend, Welsh rarebit was originally “Welsh rabbit,” and it was meant to cast aspersions on the Welsh, who allegedly were not very adept at catching rabbits. Over time, “rabbit” became “rarebit,” perhaps spurred by a desire for political correctness, and the dish made its way into the English repertoire from Welsh kitchens.

The dish dates back to at least the 1700s. The Welsh are famously fond of cheese, and they were allegedly among the first to use cheese cooked in various prepared dishes.

A basic rarebit sauce is made by melting cheese with milk or cream, adding a dash of beer, and seasoning the mixture before pouring it over toast. Other cooks prefer to start with a roux to give the sauce more body and a toasted flavor, sprinkling in spices like cayenne, mustard, and pepper before adding ale and finally cheese. After a few minutes of slow whisking, the sauce should even and thicken, at which point Worcestershire sauce can be added and then the sauce may be refrigerated for later use, or spread on toast and broiled for a few minutes for the desired bubbly consistency.

Far from simple cheese on toast, a good plate of Welsh rarebit is savory, spicy, rich, and layered with flavor, and cooks may also add things like grilled tomatoes or boiled eggs to their Welsh rarebit for some extra flavor and body. Most cooks also recommend using really good bread, as the dish can be ruined by spongy, poorly made bread with an indifferent texture. Here's one way to skin a rarebit:
Ingredients
2 tbls butter
2 tbls flour
1 tbls mustard powder
1/2 tsp cayenne
3/4 cup strong dark beer, like Guinness
2 tbls Worcestershire sauce
1 lb Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated
4 to 8 pieces lightly toasted bread
Method
1. Put butter in a saucepan over medium heat stirring as it melts, stir in flour. Continue to cook, stirring occasionally until golden brown, 3 to 5 minutes. Stir in mustard and cayenne, then whisk in beer and Worcestershire sauce.
2. When mixture is uniform, turn heat to low and stir in cheese, again stirring until smooth. Remove from heat and pour into a broad container to set (you can refrigerate for up to a day at this point).
3. Spread mixture thickly on toast and put under broiler until bubbly and edges of toast are crisp. Serve immediately. Who says sandwiches are simple? This one has a great history, steeped in tradition, flexibility in preparation and f l a v o r for days. Try it!

GIVEAWAY ~ BIGGER THAN A BREAD BOX!

2010-06-16T15:14:00.025-04:00

Here's a giveaway that has me a little jealous. I'll admit to lusting a bit over this one because as you may or may not know, you're talking to a HUGE fan of the bread box here. I'm always on the look out for a cool accessory with a function that lights up my kitchen. Frankly though, it will make me happy enough to know it sits in your kitchen, so go for it and enter to win right away.

This one's from the fabulous CSN Stores, and it's designed to maintain fresh bread on your counter top. Made by Polder, this Deluxe Stainless Steel Bread Box will be a stand-out in any kitchen as a fabulously traditional accessory that just happens to be state of the art too.

CSN Stores are an awesome place to find almost anything retail, they have more than 200 stores online, including Allmodern, Cookware and PetsbyCSN.

To win the Polder Deluxe Stainless Steel Bread Box, enter to win using the following steps:

MUST DO Steps:

1. Hit the follow button and become a Sandwich 365 follower.
2. Visit CSN and have a look around and pick a favorite item that you'd like to have.
3. Come back here to Sandwich365, leave a comment that tells me about the CSN item. This will earn you one entry to win the Polder Deluxe Stainless Steel Bread Box.

OPTIONAL Steps:
To earn extra entries and increased odds of winning, you may opt to do any or all of the following (remember to leave a seperate comment for each):

1. Blog about this giveaway or post it on your sidebar (worth 2 extra entries)
2. Grab my button and place it on your blog (worth 1 extra entries)
3. Leave the correct answer to any one trivia question you see on S365 (worth 2 extra entries)
Giveaway open to US and Canada only (No PO boxes) and ends on July 5th at midnight.

Your gift will be sent directly to you from CSN Stores.

IT'S WICHCRAFT!

2010-06-16T12:47:00.011-04:00

Top Chef Tom Colicchio's Summer Sandwich. Another example of simple elegance and creativity with fresh ingredients and a fusion of flavors like Star Anise, Fennel, Apricot and Pistachio. Nothing like taking something plain and mundane like the sandwich and making it something extrodinary. Then eating it for lunch! HA... me thinks me shall never look at an apricot or fennel root in quite the same way.
And of course, Pistashio. What other nut (aside from myself) has the earthy, mellow qualities necessary to elevate the palate to places unknown with a simple concept like this crafty sandwich. Visit Tom's website "Wichcraft" to get a flavor for other things this guy does between two slices of bread.
CRAFTY, SUMMERY SANDWICH

This sandwich comes from Tom Colicchio, restaurateur, five-time James Beard Foundation medal winner and head judge of Bravo's "Top Chef"

An open-face sandwich great for breakfast, brunch, a light lunch, an afternoon snack, even as a dessert; it's sweet but not too sweet. It's from his book, "'Wichcraft: Craft a Sandwich Into a Meal - And a Meal into a Sandwich."

Colicchio recommends using slightly underripe apricots - you can stew them longer than riper fruit, so they absorb more of the flavors of the spices. Other stone fruits such as plums work well too. The stewed fruit can be prepared in advance and kept refrigerated in its own syrup for several days.

APRICOT & FENNEL SANDWICHES W/RICOTTA, PISTACHIOS & BLACK PEPPER

Ingredients

1 cup each: sugar, water 4 star anise
2 sticks cinnamon
1/4 teaspoon black peppercorns, roughly crushed
6 apricots, pitted, quartered
1/2 bulb fennel, sliced crosswise into 1/8-inch strips
4 slices country bread
1/2 pound ricotta cheese
2 tablespoons chopped pistachios
1/2 teaspoon sea salt
Freshly ground pepper
Preparation
1. Combine sugar, water, star anise, cinnamon and crushed pepper in a saucepan; heat to a boil.
Reduce the heat; simmer 2 minutes. Add the apricots and fennel. Heat to a simmer; cook until the apricots are soft and the fennel has just a slight crunch, about 10 minutes.

2. Grill or toast the bread on both sides. Spread the ricotta on each slice; top with the apricots and the fennel. Finish with the pistachios; season with the salt and pepper to taste. Cut into halves.
Nutrition information
Per serving: 414 calories, 21 percent of calories from fat, 10 g fat, 5 g saturated fat, 29 mg cholesterol, 74 g carbohydrates, 11 g protein, 268 mg sodium, 3 g fiber

MY FAVORITE VACATION SPOT!

2010-05-27T19:36:00.001-04:00

THE TJ TORTA!

2010-05-23T14:43:00.008-04:00

This Mexican-style torta is like a burrito, but instead of using a tortilla, we used mini-chiabatta rolls, open faced style. We hollowed-out the rolls a bit to make room for the filling and reduce the calories from the starchy bread. These are a great summer supper option, and you can make the filling ahead of time and serve chilled or at room temperature. Another alternative, is to use the filling as a dip with chips or even celery slices. The flavors are abundant and super fresh. Use your own palate and tweak the ingredients to personal taste. If you want to add back some calories to get a dose of calcium, you can melt a little Monterey Jack cheese onto the bean side of the sandwich, I'm just sayin..

Ingredients
1 can black beans (or pinto beans, rinsed)
3 tbls prepared salsa
1 tbls fresh jalapeno, chopped (or use pickled jalapeno if you like)
1/2 tsp ground cumin
1 ripe avocado
1 tbls lime juice
Your choice of ciabatta rolls, tortilla or baguette (preferable whole grain)
1 1/2 cups shredded cabbage
1 tbls mayo
1/2 cup of fresh cilantro
Preparation

Mash the rinsed beans, salsa, jalapeno and cumin together in a small bowl. Mash avocado, onion and lime juice together in another small bowl. If using a baguette, cut it into 4 equal lengths.

Split each piece in half horizontally. Pull out most of the soft bread from he center so you're left with mostly crust, then spread may lightly onto each. Divide the bean paste, avocado mixture evenly among the sandwiches in layers. Top with shredded cabbage, cilantro, salt and pepper. Cut into individual serving piece sizes to your liking. You're gonna love this one, friends.

FAT SANDWICH!

2010-05-20T14:44:00.003-04:00

Ever wonder when your out and about which restaurant sandwich has the most to offer by way of calories, fat, sodium and other naughty things? This count-down may stop you in your tracks and make you head back to the safety and security of your own kitchen in a heart beat! The TOP TEN FAT and NAUGHTY SANDWICHES ARE LISTED HERE with some alternative options per Dave Zinczenko, author of "Eat This, Not That".

NUMBER 10 - Cosi Steak TBM (Tomatoes, Basil, Mozzarella)829 calories
55 g fat (19 g saturated)
453 mg sodium
Eat This Instead! per Dave Zinczenko of "Eat This, Not That"
Cosi Club
497 calories
10 g fat (4 g saturated)
827 mg sodium
NUMBER 9 - Arby's Ultimate BLT Market Fresh Sandwich
880 calories
46 g fat (10 g saturated)
1,740 mg sodium
Eat This Instead! per Dave Zinczenko of "Eat This, Not That"
Super Roast Beef
430 calories
18 g fat (6 g saturated)
1,070 mg sodium
NUMBER 8 - Jimmy John's Italian Night Club
951 calories
51 g fat (12 g saturated)
2,165 mg sodium
Eat This Instead! per Dave Zinczenko of "Eat This, Not That"
Customized Slim 5 with Genoa Salami, Capicola and Avocado Spread on 7-Grain Bread
514 calories
17.5 g fat (4 g saturated)
1,239 mg sodium
NUMBER 7 - Panera Full Chipotle Chicken on Artisan French Bread
990 calories
56 g fat (15 g saturated, 1 g trans)
2,370 mg sodium
Eat This Instead! per Dave Zinczenko of "Eat This, Not That"
Chicken Bacon Dijon on French Bread
650 calories
24 g fat (11 g saturated)
1,140 mg sodium

NUMBER 6 - Red Robin Whiskey River BBQ Chicken Sandwich
1,112 calories
62 g fat
2,531 mg sodium
Eat This Instead! per Dave Zinczenko of "Eat This, Not That"
Whiskey River BBQ Chicken Sandwich, without Spinach Tortilla and Ranch Dressing
522 calories
25 g fat
1,336 mg sodium
NUMBER 5 - Subway Meatball Marinara Footlong
1,160 calories
46 g fat (18 g saturated, 2 g trans)
3,060 mg sodium
Eat This Instead! per Dave Zinczenko of "Eat This, Not That"
Roast Beef 6-inch
310 calories
4.5 g fat (1.5 g saturated, 0 g trans)
840 mg sodium
NUMBER 4 - Blimpie Special Vegetarian 12"
1,186 calories
60 g fat (19 saturated fat)
2,198 mg sodium
Eat This Instead! per Dave Zinczenko of "Eat This, Not That"
VegiMax on Wheat 6"
499 calories
21 g fat (6 g saturated)
909 mg sodium
NUMBER 3 - Applebee's Grilled Cheese BLT
1,310 calories
(no other nutritional information available)
Eat This Instead! per Dave Zinczenko of "Eat This, Not That"
Grilled Sirloin Sandwich
680 calories
(no other nutritional information available)
NUMBER 2 - Quizno's Large Tuna Melt
1,760 calories
25 g saturated fat
2,120 mg sodium
Eat This Instead! per Dave Zinczenko of "Eat This, Not That"
Bistro Steak Melt Sammie
390 calories
11.5 g saturated fat
1,050 mg sodium
NUMBER 1 - Cheesecake Factory Grilled Shrimp & Bacon Club
1930 calories
24 g saturated fat
2,965 mg sodium
Eat This Instead! per Dave Zinczenko of "Eat This, Not That"
One-half Turkey Sandwich
448 calories
6 g saturated fat
817 mg sodium

PAY WHAT YOU WANT BAKERY?

2010-05-19T09:17:00.017-04:00

Panera Cafe Says "Pay What You Want"
With Hopes to Expand Nonprofit Restaurants Around U.S.

Panera Bread Co. in Clayton MO launced a new nonprofit store this week, offering the same menu as its other 1400 retail bakery and restaurant locations accross the U.S.

The big difference here is that there are no prices. Customers are asked to donate what they want for a meal, whether it's the full suggested price, a penny or $100.00.

The new store in the upscale St. Louis suburb of Clayton is the first of what Panera hopes will be many around the country. Ronald Shaich, Panera's CEO until last week, was on hand at the new bakery Monday to explain the system to customers.

The pilot restaurant is run by a nonprofit foundation. If it can sustain itself financially, Panera will expand the model around the country within months. It all depends on whether customers will abide by the motto that hangs above the deli counter: "Take what you need, leave your fair share."

While I'm on the subject, take a look at what's for breakfast at Panera. Their sandwiches have always been a huge favorite of mine, espeically at breakfast. All served on freshly baked Signature Bagels:

Jalapeno & Cheddar - Eggs, Vermont white cheddar and smoked ham, all grilled on Jalapeno & Cheddar bagel, YUM!

Sausage, Egg & Cheese - Eggs, Vermont White cheddar, sausage on signature bagel.

Bacon, Egg & Cheese - Eggs, Vermont white cheddar & Applewood-smoked bacon on bagel.

Asiago Bagel - Asiago cheese bagel, egg, Applewood-smoked bacon & Vermont white cheddar.

Egg & Cheese - Eggs, Vermont white cheddar on any signature bagel.

Whoe Grain Power Sandwich - Eggs, Vermont white cheddar & smoked, lean ham all grilled between two slices of freshly baked Whole Grain bread.

I love this concept and the effort here. I have faith that it will be a huge success. At least in Clayton MO. Not sure how it will work in other not so upscale areas. What do you think?

CROQUE-MONSIEUR - - Oui?

2010-05-14T09:12:00.013-04:00

The other day it occured to me that one of my favorite sandwiches was featured in one of my favorite movies.... IMAGINE THAT! The movie? "It's Complicated" with Meryl Streep, Steve Martin and Alec Baldwin.

The Sandwich? Croque Monsieur, basically a ham and cheese sandwich with a Bechamel and melted gruyere topping. It's very, very decadent and very, very good. If you were to top this sandwich with a fried egg it would become a "Croque Madame", oui? To Make One, It's NOT Complicated, Just use:
1/4 cup parmigiano-reggiano (grated)
1/2 cup gruyere (grated)
1/4 cup Bechamel Sauce
2 slices bread
1/2 teaspoon dijon mustard
3 slices hamDirections:
Then:
Preheat oven to 400°F
Melt half of the Gruyère and all of the parmigiano-reggiano into the Bechamel sauce.
Toast bread in oven
Spread Dijon mustard on one slice of bread
Add the ham slices and about half of the remaining Gruyère cheese
Top with the other toasted bread slice
Spoon the Bechamel sauce onto the top of the sandwich
Sprinkle with the remaining Gruyère cheese
Place on a broiling pan and bake in the oven for 5 minutes
Turn on the broiler and broil for an additional 5 minutes. (Until the cheese topping is bubbly and lightly browned.)

2010-05-10T20:17:00.004-04:00

One Picture..... A Thousand Words! May Your Next Sandwich Bring You As Much Joy As This Guy's Gettin From His.

Spanish Monte Cristo Sandwich!

2010-05-06T10:30:00.003-04:00

SPANISH MONTE CRISTO SANDWICHFrom Bon Appétit

Are you a fan of the sweet and the salty? Do you love a good grilled cheese? Are you in the mood for decadence at it's finest? Can you think of a more delicious way to have your cake and eat it too? I think NOT! You must try this!

Ingredients
8 1/2-inch-thick slices sourdough or country-style French bread

2 tablespoons Dijon mustard

6 ounces Manchego cheese, thinly sliced

2 ounces thinly sliced Serrano ham or prosciutto

4 tablespoons membrillo (quince paste) or quince preserves

4 large eggs4 tablespoons (1/2 stick) butter

Directions
Arrange 4 bread slices on work surface.

Spread each with 1/2 tablespoon mustard.

Top each with 1/4 of cheese, then 1/4 of ham, folding to fit.
Spread 1 tbsp quince paste on each remaining 4 bread slices; place bread, paste side down, atop ham.
Beat eggs in pie dish until well blended.
Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat.
Work w/1 sandwich at a time, hold them tightly closed & dip into beaten eggs to coat on all sides.

Place 2 sandwiches in each skillet.
Cover and cook until bottoms are golden, about 4 minutes.

Turn sandwiches over.

Cover & cook until bottoms are golden, cheese is melted, & egg coating is cooked through, about 4 minutes longer.

Happy CINCO DE MAYO!!

2010-05-05T09:27:00.001-04:00

My new friend and S365 follower Cathy from "Wives With Knives" has amazing talents which she highlights regularly on her blog of the same name. Nothing like knowing your stuff like Cathy does, and it doesn't hurt that she happens to be a bona fide artist! As a matter of fact, she's so refined in her presentation of fabulous food, I think she needs to have her own magazine.

Cathy has a collection of recipes the likes of which I have never seen, and this says a mouth full since I'm constantly cruising the web for foodie inspiration. From her Crab Louie to this fabulous Mexican Torta on Bolillo bread which she has offered up as a Cinco De Mayo feature for S365, her stuff is "Always Fun, and Sometimes Edgy". Go to her blog and cop this recipe. She even tells you how to make the Bolillo bread.

Cathy lives, eats and cooks in the Pacific North West, but her palate pretty much covers the globe! Gracias Cathy, Happy Cinco De Mayo!

The Sandwich and The Queen!

2010-04-26T14:14:00.024-04:00

Queen Rania of Jordon has taken a page from her own life experience and written a sweet story about it in her new children's book entitled"The Sandwich Swap".

Queen Rania's story is based on an incident that took place at the international school she attended as a child. At lunch one day an American school mate sat down next to her, opened her lunch box and took out a sandwich oozing with gooey, brown and purply substances. Upon seeing it, the Queen curled up her lip and went back to eating her own lunch, a pita pocket full of hummus.

Before long, the girls swapped sandwiches and became fast friends. The Queen fell in love with peanut butter and jelly, and her American mate couldn't get enough of the savory hummus.

Once again, our world shows us how a wholesome little sandwich can be a metaphor for life, and in this case a lesson in diversity.

The Sandwich Swap is a lovely new tale that introduces children about bridging the gap between cultures, ideas and sandwiches!

Naturally, I love this story!!!

Lily and Salma are best friends. They play together and stick together through thick and thin. But who would have ever thought that ordinary peanut butter or plain old hummus could come between them? Lily and Salma don’t quite understand each other’s tastes, but does that mean they can't be friends?

SANDWICH GIRL!

2010-04-22T08:00:00.006-04:00

When our "Sandwich Girl" faces a challenge, the first thing she does is size up the situation at hand. To gain an edge on this particular feat, she decides to order up a nice PBJ sandwich.

Before shooting the big hoop (and whilst awaiting her PBJ) Sandwich Girl offers her public up a few crowd pleasing glam "shots". One way or another, her appeal is a slam-dunk!

This self-satisfied grin can only mean one thing.

She made the shot and won the hearts of everyone around her.
WAY TO GO 'SG' - - YOU HAVE US RIGHT WHERE YOU WANT US,
IN THE PALM OF YOUR HAND!

TRIVIA ANSWERED!

2010-04-16T21:07:00.006-04:00

Hello curious Friends. For those of you who give a hoot, here are the answers to MOST S365 Trivia questions. These trivia may be a little on the obscure side, (how frustrating is that?) So here they are, once and for all, but with a follow up coming on some of them that I can't even remember myself. Love you, Mean it.

QUESTIONS - Answers

ANNIE HALL: 1/2 A Sandwich

BREAKFAST CLUB: Pimento Loaf

HOW TO MARRY A MILLIONAIRE: Cheese Dog Burgers

SPANGLISH: The Spanglish

WHEN HARRY MET SALLY: Chicken Salad

LOLITA: Trick question. No mention was made about what kind of sandwich

THE DESK SET: Ham & Cheese and Roast Beef

PULP FICTION: Le Big Mac - Kahuna Burger - The Durward Kirby Burger

FIVE EASY PIECES: Between her knees

COSBY: The mail box - In the fireplace

THE LAST DETAIL: New York City

CELEBRITY BEATLE: George Harrison

WHO IS SHE: Sarah Palin

WOODY ALLEN's 1000 SANDWICHS: "Bananas"

I left several unanswered, but only because I want to have a second installment of trivia answers. Look for them soon here on S365. I think you are all too fabulous for words. Oh, and by the way, if you have any sandwich trivia that your think should be here on S365, I know you won't hesitate to send it to me, pronto! Love you People!!

IT WASN'T EASY!

2010-04-12T18:39:00.010-04:00

It wasn't easy finding store-bought bread that isn't white bread in disguise, so I made my own whole wheat. It wasn't easy finding a whole wheat bread recipe that didn't require eggs, sugar and kneading, so I used the Spelt bread recipe mentioned in an earlier post. It wasn't easy finding a loaf pan in my mix that would bake bread in the right shape to make these awesome little sandwiches.

It wasn't easy building them in such a way that they would fit onto my panini maker without all the ingredients spilling out over the sides. But I managed and as the first shot clearly shows, they turned out beautifully. Ingredients? Pounded skinless, boneless chicken breasts sauteed with onions in pecan oil, soy, and Sriracha hot chili sauce. It wasn't easy to resist layering these fantastic mini-slices of bread with a little mayo, the chicken saute mix, New Zealand white cheddar cheese, and kosher dill pickle slices, and my favorite trick..... put the mustard on the outside of the bread before placing on the panini grill. Not easy to make maybe, but so easy and delicious to eat.

"BAKER BABES" Confection Perfection!

2010-04-07T11:27:00.013-04:00

One of the wonderful things I enjoy about being a Featured Publisher with Foodbuzz.com is the association with so many fabulous foodies from all over the culinary universe. Much like Facebook or similar social networks, Foodbuzz pages overflow with foodie-people making connections with other foodie folk. I was so happy when I received the following post from my Foodbuzz friend/follower at "Bake Our Day" the blog.

First, take a look at this amazing place by visiting "Bake Our Day". You'll think you're visiting the streets of Paris. Every sweet and deliciously delicate bakery item you see is purely perfection.

These artisans are so all over every detail of their work, it kind of makes your head spin. From "Bubby's Bluberry Muffins to Tiffany's 18 Carrot Cake, Baker Babes Bakery makes "deliciously old-fashioned self-indulgent delights" from the freshest ingredients with love and what I would term confection perfection!

And you know what? These ladies know a good sandwich shop when they run into one. Which is why they sent me this great article about Eisenberg's Sandwich Shop in New York City. Awesome! Here's what they wrote about Eisenberg's:

There are so many wonderful places to visit in New York City. The Empire State Building, Statue of Liberty and Times Square are all important parts of history. But if you want a real taste of New York's past visit Eisenberg's Sandwich Shop on 5th Avenue between 22nd and 23rd streets. Eisenberg's opened in 1929 and very little has changed in this bustling little restaurant. While sitting on their old leather stools it is easy to imagine Fred and Ginger dropping by for a late night BLT or egg sandwich. So, the next time your on your way downtown be sure to stop at Eisenberg's to experience the sights, sounds and tastes of a classic New York sandwich shop.

THE GURU, GLOVED?

2010-04-06T21:20:00.003-04:00

So you think the bread slippers were off the chain? Some body has finally gone to the ultimate in ridiculous and invented these Bread Gloves. Come on people, I'm peeing my pants... and since I'm a dog, I don't really wear pants, so this is becoming extremely uncomfortable! I need to know what you have to say about the bread gloves. Is this a permanent replacement for the sandwich as we know it? The end of my career as the Sandwich Guru? Will I be working some where else next week? Help me, friends............... am I losing my grip on things? What happens when you're done with the fillings? Do we then resort to eating our own fingers? What is the world of sandwiches coming to? Is this technology? Or is it Halloween and I don't know it?

AN INTERVIEW WITH A GURU!

2010-04-04T13:34:00.005-04:00

Hey Folks,

My good friend over at "First Make A Roux" has published an interview she conducted with me last month. For a good time, and for a peek into what goes on in the mind of the Sandwich Guru, I highly recommend you go and have a look at it. While you're there, you can check out her blog which is kind of fabulous!

This woman cooks South Louisiana like no body else. She makes you want to slap your Mama, your sister, your brother and the cook! Like I told you before, if there was ever a blog site that you could actually SMELL, it's this one.

Take your top off before you get to her page and she'll probably send you a string of those New Orleans Mardi Gras beads! LOL!! Come on..... you know you want to. Do IT!!!!

APRIL FOOLS FRIED EGG SANDWICH!

2010-03-31T21:19:00.003-04:00

If you're an S365er, you're no fool. But look at this fake fried egg sandwich. It's really a dessert! Ha.. Ingredients
1 slice(s) (1/2-inch thick) pound cake (homemade or store-bought)
1/4 cup(s) vanilla yogurt (or whipped cream)
1/2 canned apricot

Directions
1.Toast the pound cake slice in a toaster or a 400 degrees F oven until golden.
2.Dollop the vanilla yogurt or whipped cream onto the "toast" and spread it out slightly to form the white of the egg.
3.For the yolk, center a canned apricot half (cut side down) in the middle of the yogurt or whipped cream.

The Sandwich Business

2010-03-30T08:57:00.002-04:00

A wavering economy is one way to separate the men from the boys, especially if the man or boy is in the restaurant business. "The men" seem to move forward with untempered spirits using talent and innovation to move through shaky times, while "The boys" may fall into debt, financial ruin and finally close their doors.

This is bad news for some, but great news for lovers of the sandwich. Today, many talented chefs are tossing aside the white coat and fancy kitchen to tinker with the lowly sandwich. Look at what Top Chef Tom Colicchio is doing with hand-held cuisine at Wichcraftnyc.com . These are craftsmen who don't settle for the sandwich status quo. They're raising the bar, changing the industry, making fantastic food and saving money.

Example Portland Oregon; since last fall, five sandwich shops with chefs at the helm have popped up garnering the city a national reputation among the foodie set as a sandwich-lover’s paradise. Look at Chefs Tommy Habetz and Nick Wood's joint called "Bunk Sandwiches" or Chef John Stewart's "Meat Cheese Bread" Squeee!!!! I could dance a jig!

Transcending the mere mortal realm of peanut butter and jelly, they're elevating the sandwich as we know it with combinations like milk-braised pork and pickled green tomatoe po’ boy, or a salt-cod sandwich, with black olives and house-made chorizo on a ciabatta roll. Yowza! Or what about layers of sweet roasted beets, crispy Nueske’s bacon, and tangy aioli on sourdough, all from closet sized kitchens, it's amazing.

Even pastrami kingpins Ken Gordon and Nick Zukin of Kenny & Zuke’s Delicatessen nixed plans for an expensive kitchen renovation and opened a minimally equipped alternative that specializes in what they do best: sandwiches. The result has become one of Portland’s hottest lunch spots: Kenny & Zuke’s SandwichWorks, with new favorites like a black bean, chorizo, and roasted-pork torta. Outstanding.

Pictured above from Tom Colicchio: Roasted turkey, creamy avocado, bacon and balsamic onion marmalade. Bon Appetit

Rachael Ray Winner!

2010-03-28T15:07:00.002-04:00

CONGRATULATIONS Angie Bee at "Barefoot Angie Bee" blog. The magic number was 72, that was you, so you're the winner of the Racheal Ray "Bubble and Brown" bake ware set from CSN Stores.com. You have until Tuesday morning at 10:00 AM Eastern time to claim your win.

If you have not responded by that time, we will have to draw again and pick a new winner. Thank you so much for participaing.

Rachael Ray Giveaway ~ Last Day!

2010-03-27T09:33:00.005-04:00

Just a reminder that you have today and tomorrow until 3 p.m. Eastern to win Rachael Ray's "Bubble and Brown" 2 piece stoneware bake set. It's simple to enter, just scroll down a few posts until you see the beautiful, bright blue bake set or the post entitled "WIN AN S365 GIVEAWAY". Follow the entry instruction, and you'll be in the mix when the winner is randomly selected. Enter as many times as you like and increase your odds!

FYI, the winner will be selected using the Random Number Generator at the bottom of the right-hand side-bar, and the bake ware will be shipped to the winner directly from the Giveaway host CSN Stores. Good Luck!

Classic Cafe Off The Square!

2010-03-24T19:52:00.018-04:00

13 E. Broad St.
Newnan, GA 30263 (770) 683-3231

We put on our best tourist garb and headed back to the middle of Newnan, Georgia where shopping and eating establishments surround the statley town square. When lunch time rolled around it was easy to find any number of options for a quick bite, including this one.

Family owned and operated, the tiny "Classic Cafe Off The Square" offers up some pretty interesting sandwiches along with what I like to call sandwich accessories, i.e., homemade lobster bisque, veggie soup, candied popcorn, muffins and more. According to locals in the area, on weekdays the place is packed for lunch which is always a good indicator that the food is affordable, fast and delicious. The thing that really rocked my world was the Cafes classic movie theme, right in line with Sandwich 365's theme. Quite a coincidence since we had no idea what we'd find and walked in off the street due to the quaint store front and signage. I was delighted to see menu items named after classic movies and memorabilia hanging on almost every wall. I had this tasty, toasted made-to-order classic turkey sandwich called the "Key Largo" with fresh Bermuda onion, tomato, lettuce, mayo and cranberries, really delicious. The only thing that would have set it off to perfection and infinity for me would have been to put it on a more rustic and crusty bread right out of the toaster! But I enjoyed every bite in spite of this small detail.

MITZ-CIVICHE OPEN FACE!

2010-03-22T21:04:00.008-04:00

My sweet Sister Mitzie brings her own special flavor to life and to every one of the outrageously delicious and unique dishes she whips up when ever she comes to visit. I guess kitchen is in our blood. Like me, Mitzie has a special knack when it comes to sandwiches and yesterday I challenged her to make an open face that would knock my socks off. As usual, she did not disappoint. She calls this the Mitz-Civiche! Clever girl. Check it out:

Ingredients:

1 lb fresh crab legs, cooked and chilled

1 lb jumbo shrimp, sauteed and chilled

2 to 3 fresh lemons

2 to 3 fresh limes

1 tsp lemon pepper

Dash of sea salt

Dash of garlic powder

Fresh avocado, set aside

Fresh lemon wedge, set aside

Let this mixture sit refrigerated for a minimum of 30 minutes. While it marries, make the salsa:

Salsa Ingredients:

4 to 5 Roma tomatoes, chopped

4 to 5 green onions, chopped
1/2 Sorono pepper, finely chopped

1 handful fresh cilantro, chopped

1/2 Jar of Victoria Thick & Chunky Salsa... stir together

Season with salt and pepper and chill

Whole wheat & corn tortilla, pan fried in olive oil (tostada style)
Build your sandwich:

Layer seafood mix atop tortilla, top with salsa ingredients and top with fresh avocado, then top with salsa mix. Eat it tostada style and enjoy this fantastic and unique treat. It never hurts to have a Margarita handy for refreshing the palate.

NO SUGAR ADDED!

2010-03-17T12:51:00.007-04:00

Yes, there is sugar in ketsup, but take a look at this Burger Beauty. We've removed the bun and replaced it with a nice thick piece of home-made, whole wheat bread with NO added sugar, so felt completely justified in serving this turkey burger with a dollop of the red stuff.

Look boring? Well, it's not, because the turkey meat holds so much flavor it's a party for your mouth. Here's how it's done:

In a large mixing bowl place:
1 LB ground turkey meat
1/2 large green bell pepper, finely chopped
1/2 onion, finely chopped
Dash of Soy
1 healthy tsp fresh ginger, finely grated over mixture
1 small clove of garlic, finely grated over the mixture
Salt and Pepper to taste

Put both hands into the bowl and squash it all together, then form the patties and place them in large skillet on medium-high heat. Saute until beautiful. Place your choice of cheese on top of the pattie and cover until it melts. Serve on a small bed of your choice of lettuce and have plenty of condiments around to add more zing. This makes a simple, super tasty and satisfying meal, and it doesn't hurt to have a nice glass of wine with it either. We love it, and you will too, friends. Promise.

WIN AN S365 GIVEAWAY!

2010-03-10T15:20:00.015-05:00

I was wracking my brain yesterday, trying to think of a thank you gift to send to my gracious Birthday weekend hosts (you can read about my weekend in the preceding post). They live a grand lifestyle in the simplest of settings with a fabulous outdoor kitchen, complete with a bar and matching bar stools for seating up to eight. Out of the blue, came an email message from CSN stores inviting me to host a giveaway for this awesome Racheal Ray "Bubble and Brown" 2-Piece Stoneware Baker Set.
Not only is this a great opportunity for S365 followers to win something beautiful, it gave me a bright blue idea for the hostess gift I'd been seeking. Since these sell for about what I wanted to spend on the gift (around $70.00), I just might go over to CSN and buy them for my hosts. Talk about timing!

If you would like to win the Racheal Ray "Bubble and Brown" baker set, here's how to enter and win it:

Madatory Steps:

1. Hit the follow button with Google Friend Connect and follow Sandwich 365.

2. Visit CSN and have a look around, they have more than 200 online stores.

3. Come back here to Sandwich365 and leave a comment telling me about any item at CSN that caught your eye. This will earn you one entry to win the Rachael's "Bubble and Brown" baker set.

Optional Steps:

To earn extra entries and increase your odds of winning, you may opt to do any or all of the following (remember to leave a seperate comment for each):

1. Blog about this giveaway or post it on your sidebar (worth 3 extra entries)

2. Grab my button and place it on your blog (worth 2 extra entries)

3. Leave the correct answer to any one trivia question you see on S365 (worth 3 extra entries)

Giveaway open to US and Canada only (No PO boxes) and ends on March 28Th at midnight. Winning gifts will be sent directly to winners from the CSN.

The TEXAS TACO Trip!

2010-03-10T11:50:00.009-05:00

I celebrated my birthday last week and took a trip to a lake side camping area in Texas. We drove more than 1400 miles through five states and arrived ripe for a hot shower, a cold margarita, some good company and of course an awesome sandwich! We were NOT disappointed!

Our hosts with the most cooked up an unbeatable feast of authentic Mexican Tacos with all the trimmings. No corners were cut for the sake of our diets to which we gave no thought and partook of all that was offered before us.

Above you see my taco, far too fat to be folded for finger eating, forcing me to use a fork. Those are freshly made re fried beans atop the mound of meat, and peeking out from the side is freshly married piko, made with all the exciting and mellow flavors of vine ripened tomatoes, onion, cilantro, etc.

With a little assist from Mother Nature and a plethora of champagne for toasting, a wonderful time was had by all. I arrived back home one year older, 10 pounds heavier, and given a few days to recover, ready to do it all over again.

Warm Egg Salad w/Greek Yogurt!

2010-03-02T11:43:00.008-05:00

A Sandwich From "First Make A Roux"Anyone who knows these United States, knows the word Louisiana is synonymous with the word "party". But mardi gras and authentic jazz music are a small part of what's worth celebrating about the place. If you read my blog with any regularity, you know what a huge fan I am of the culture and food that sets Louisiana apart from almost every other state. Now I have even more reason to love it. Meet my friend "E" whose blog "First Make a Roux" has me spellbound when ever I visit. This woman can cook, and as important, she can make a sandwich too. When you open her blog, you come as close to smelling a blog over the Internet as is possible, I am not exaggerating! Prove it to yourself and go there as soon as you finish reading this. Really, it's one of the best blogs I know.

Here is "First Make a Roux's" submission for S365's Sandwich Art Slide Show. She took it to the next level and submitted the recipe too. Gotta love this woman! And this Sandwich!
Ingredients:
1/4 cup low fat strained Greek yogurt (i.e., Oikos, Fage, Voskos, etc.)

1 tbsp light mayo

2 tbsp fresh chives, snipped

1 1/2 tbsp celery, minced

1 tsp red wine vinegar

Salt & Pepper

Creole seasoning, and/or hot sauce

5 large boiled eggs, peeled and chopped while still warm (not hot, don't burn yourself)

1 generous hand full of arugula, for topping

1 medium size ripe tomato, sliced

4 slices of your favorite bread

Method:

Whisk the first five ingredients together in a medium sized mixing bowl. Season the mixture to taste with any combination of salt, pepper, Creole seasoning, and hot sauce. Gently stir in the warm, chopped eggs until combined. Taste and adjust seasonings, build your sandwiches ant top them with sliced tomato and arugula. Makes enough egg salad for two generous sandwiches!

Coppin a Plea!

2010-03-01T10:57:00.000-05:00

Spiced Beef & Mashed Potato Sandwich With Lime Raita

I will admit to stealing this sandwich recipe, but I felt justified since the person who posted it is a man who hates sandwiches. He will gladly tell you why if just click here and visit "Eddybles.com". I don't often pull sandwich capers such as this, but the very idea that this fantastic making came from someone who professes to dislike sandwiches to the point of passing on a meal if it's served between two slices of bread seemed so incongruous. A mystery I was determined to solve, but couldn't. I would understand if he'd have posted an ordinary or nasty looking sandwich, but look at what he considers to be a bad meal, it's uncanny! It's a little bit of an ordeal to actually make, but I can assure you, it's well worth the trouble.

Ingrédients
1/8 cup oil with a high smoke point such as peanut or canola, plus additional oil for toasting
4 whole green cardamom pods
4 cloves
2 teaspoons whole cumin seeds
2 pounds beef tips, cut into 1 inch pieces
salt, to taste
5 tablespoons coriander, ground
5 tablespoons black pepper, ground
4 inches fresh ginger, cut into pieces
8 cloves garlic
1 quart whole milk yogurt, plus two cups yogurt for raita
5 large potatoes such as Idaho, peeled and cut into pieces
2 teaspoons turmeric
1/4 cup sour cream
2/3 cup cilantro, cleaned and roughly chopped
4 scallions, sliced thinly
8 pieces nann bread
1/8 cup freshly squeezed lime juice
for the spiced beef
Préparation ~ Assemblée
1. Preheat the oven to 325 degrees. Pat the beef tips dry with paper toweling and then generously salt the pieces. In a heavy pot, heat oil until it is nearly smoking.
Add the cardamom, cloves and cumin seeds and bloom the spices until they are toasted and smell fragrant. Add the beef tips to the pot and sear pieces on all sides. Do not move the beef tips around as they sear as this will prevent them from browning properly. The goal is to achieve a rich caramelized brown color. Sear the tips in stages so as to prevent crowding, allowing each piece of beef complete contact with the bottom of the pot. Drain meat on a rack.
2. As the beef sears, puree together in a blender the ground coriander and pepper along with the chopped ginger and garlic cloves to make a thick paste.
3. Once all of the meat is seared, remove it from the pot. Add the spice paste to the pot and gently sweat the paste until fragrant. Add the yogurt to the pot and whisk into the spice paste until thoroughly combined. Return all of the meat to the pot and stir into the yogurt mixture until each piece is thoroughly covered. Over medium low heat, cook the meat for about five minutes until it has tenderized and the yogurt has reduced slightly. Cover the pot and transfer to the oven. At this stage the mixture should resemble a thick stew. Gently braise the meat for about three hours. Stir well every thirty minutes. As it braises the meat will absorb much of the yogurt marinade and the stew will be nearly reduced completely. The beef is ready to be removed from the oven when it is completely tender and falling apart at the touch of a fork. Cool beef thoroughly before assembling sandwiches.
The potatoes4. Meanwhile, as the beef braises, prepare the mashed potatoes. In a heavy bottom pot, add cut potatoes to generously salted cold water. Bring the water to a rolling boil and cook potatoes until they are fork tender. As the potatoes cook, stir together the turmeric and sour cream until thoroughly combined. Drain potatoes and transfer to a large bowl. While potatoes are still hot, add the turmeric sour cream and with a potato masher, mash potatoes until they are smooth. Additional sour cream can be added if necessary but the potatoes should remain on the dry side since they will be used essentially as a paste to hold the sandwich together. Once the potatoes are smooth, stir in the chopped cilantro.
Assemble sandwiches
5. Preheat oven to 400 degrees. Divide one fourth of the turmeric mashed potato mixture between two pieces of nann. Spread potatoes evenly over the two slices of nann. Sprinkle one fourth of the sliced scallions over one portion of the potatoes and on top of the scallions scoop one fourth of the spiced beef and gently spread to distribute evenly and completely. Turn the other slice of nann with mashed potatoes over the spiced beef mixture and press gently but firmly to close the sandwich. Repeat these steps until four sandwiches are assembled.
6. In a large saute pan, heat about two tablespoons of oil until hot. Toast the sandwiches on both sides for approximately a minute per side. Place toasted sandwiches on a baking sheet. Bake sandwiches for about fifteen minutes until they are heated through.
7. As the sandwiches bake, prepare a raita by whisking together two cups of yogurt with the lime juice.
Serve
8. Cut each sandwich into fourths and serve with a portion of the raita to be used for dipping. Makes 4 Sandwiches!

The Sandwich Whore Story! Part 1

2010-02-28T12:45:00.007-05:00

By Chartroose, 10/31/2008

Sandwich is a small mountain village nestled far above the pretentious granola city of Boulder, Colorado. Hardly anyone visits Sandwich, at least not deliberately. Hardly anyone even knows it exists, and those who have stumbled upon Sandwich accidentally are later filled with and inexplicable sense of dread whenever an Arby's or Subway or other sandwich-related commercial is aired on TV. "Make it a manwich night" is a phrase that sends shivers through even the toughest accidental visitor.

The town was founded in the mid-1800's by an ignorant clan of Irish miners named Watkins. They were later joined by a disreputable British family , the Castles, who had been thrown out of practically every American city of village they tried to settle in. The Castles had started out in Boston and had gradually moved westward with each successive generation until finally ending up in Sandwich, Colorado.

The Watkins and the Castles were a match made in Hell. When they weren't fighting, they were breeding, and when they weren't breeding, they were conducting unspeakable nefarious experiments on the local flora and fauna. They even experimented on their own offspring when they were in a party mood. Sometimes, during drunken bashes, the old folks would speak of an unnameable terror that was brought into being by a long-dead resident named William Watkins. The terror was driven out and locked away in a dungeon somewhere nearby, and, according to local legend, it was patiently waiting to be set free.

Due to inbreeding among and between the two families, each subsequent Sandwich generation became more repulsive that the one preceding it. By the middle of the 20Th century, the two families had created their own race of mentally deranged and physically deformed offspring. Extra fingers and toes became the norm, especially among the male inhabitants. Scoliosis was quite common in Sandwich, as were a variety of repugnant skin conditions, including severe supportive acne. Every new generation was a little bit dumber and a whole lot uglier than the one before it. To Be Continued..................

THE ROCKIN MOROCCAN

2010-02-24T12:30:00.000-05:00

Moroccan Carrot & Goat Cheese Sandwiches

W/ Green Olive Tapenade

Prepare the Carrots Using:

2 tablespoons sugar

1 tablespoon fresh lemon juice

2 teaspoons sweet paprika

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1 teaspoon salt

1/4 cup olive oil

1 1/2 lb medium carrots (8)

Prepare the Tapenade Using:

1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted

3 tablespoons drained bottled capers, rinsed

1/4 cup chopped fresh flat-leaf parsley

1 flat anchovy fillet, chopped

1 teaspoon finely grated fresh lemon zest

1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper

1/4 cup olive oil

Prepare the Sandwiches: Click to Continue

12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature
Special equipment:
an adjustable-blade slicer

Carrots: Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer. Cook carrots in a 4- to 5-quart pot of boiling salted water (see Tips) until crisp-tender, about 45 seconds. Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.

Make tapenade and assemble sandwiches: Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down side of bowl with a rubber spatula. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots. Notes: Carrots can marinate up to 2 days. Tapenade can be made 1 week ahead and chilled, covered.

JOYS SKILLS!

2010-02-22T12:34:00.006-05:00

Meet Joy Kampia O'Shell whose work in the art of food and fibers is bursting with good taste. Each one-of-a-kind piece is lusciously detailed and refreshingly authentic looking. Pizza, sushi, cake and too many other foodie pieces to list here can be seen on her website Joy Kampia O'Shell. Check out this table setting for eight. Every piece is hand crocheted and rich with

flavorful detail. Amazing!

Gordon's at the Door!

2010-02-15T13:09:00.003-05:00

When Gordon shows up at my door I know the kitchen will be rockin full speed ahead for hours (sometimes days) on end. He uses the same m.o. every time. Arriving unannounced, a bottle of wine in one hand and a spatula in the other. Armed and ready for some serious sandwich making.

Nothing against Gordon, but a little lead time would be nice. Never the less, he manages to catch me at the ready, always up for a "roll" in the kitchen with the great G.R. After all, he's my heart throb, has mad skills in the kitchen, and for all practical purposes, he OWNS my culinary soul.

Gordon's favorite sandwich? Sauteed mushrooms on toast!

SPELT BREAD!

2010-02-12T12:28:00.012-05:00

My mission to keep away from white flour continues with yet another effort to bake my own sandwich bread. From this, it's likely you'll begin to see sandwiches here that are shaped a little differently than the norm. Not to worry, they'll be just as wonderful, and you can use your choice of bread. If you're really daring, you can try these recipes along with me and let me know what you think. The goal is always SIMPLE, DELICIOUS, NO SUGAR (or very, very little), and NO WHITE FLOUR! Try this one, it's almost too simple and makes two loaves:Ingredients
8 cups Spelt flour
1/2 cup sesame seeds
1/2 tsp salt
1 tbls molasses
2 tsp baking soda
4 1/4 cups milk (2%)
Method
Preheat oven to 350 degrees. Grease (PAM) two 9x5 inch loaf pans. In a large bowl, mix together flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans. Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.

A word about White Flour:
It's what's left after stripping virtually all the nutrients and fiber out of a whole grain of wheat. So what you're left with is a dead, lifeless powder that no longer goes rancid and can be used as a perfect binding agent to hold together sugar, sodium, artificial colors, flavors, preservatives, additives, and other chemicals. White flour is basically "white gold" for food manufacturers.

Products made with white flour are nutritionally useless, yet the American Dietetic Association recommends that we eat 8-11 servings of them everyday. So people eat things like pasta, bagels and pretzels and believe they are eating healthy because these foods are "fat-free." But what food manufacturers have failed to mention is that white flour products have zero nutritional value and can lead to poor health, AND I LOVE THEM ALL!!!!!!

Flat Bread w/Mayopeno Shrimp!

2010-02-08T13:38:00.012-05:00

Can't find good whole grain bread in your super market? This is a source of frustration for many of us, in particular those of us who live in more rural areas. It may be hard to believe, but I too have this issue. Not exactly conducive to the life of a Sandwich Guru. So I have taken to makin my own. Here's a Naan recipe I perfected over the weekend. It may not LOOK as beautiful as it could, but bite for bite, it tasted just right when paired with my famous Mayopeno Shrimp Salad (use the search box and get the recipe). We're using open faced sandwich recipes these days to try to lose a little of what we gained over the busy holiday season. Either way you slice it, every day's a picnic around here.
Ingrédients
1 (.25 oz) package active dry yeast

1 cup warm water

1/4 cup white sugar (we used only half this amount)

3 tbls milk

1 egg, beaten

2 tsp salt

4.5 cups whole grain wheat flour

2 tsp minced garlic (optional)

1/4 cup butter, melted (optional)

Préparation
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of golf ball. Roll into balls, and place on a tray. Cover with a towel and allow to rise until doubled in size, about 30 minutes.3. During the second rising, preheat grill on high heat.

4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes or until puffy and lightly browned. Brush uncooked side with butter (optional), and turn over and cook until brown on both sides. Remove from grill and continue the process until all the naan has been prepared. Voilà

Super Po-Boy Sunday!

2010-02-04T14:25:00.013-05:00

In honor of New Orleans, The Saints, Louisiana, Bourbon Street, Satchmo, The French Quarter, Mardi Gras, Ellen Degeneres, Harry Conick Jr., all things Cajun, all things Creole and Dixieland Jazz, my official sandwich recommendation for this coming Superbowl Sunday is none other than the Po-Boy! After all, this is not just a sandwich, it's an institution. Even to the extent that each November, the city of New Orleans holds a Po-Boy Preservation Festival to keep the great sandwich tradition alive. A little history:

Historians say the Po' Boy sandwich was invented by Clovis and Benjamin Martin, brothers and former streetcar drivers, in 1929 at their Martin Brothers Coffee Stand and Restaurant on St. Claude Avenue in the French Market.

It is said that this sandwich extravaganza began during a local transit worker's strike. The streetcar motormen and conductors strike begin on July 1, 1929. Eighteen hundred trolley men struck in New Orleans as a result of a union contract dispute. During the strike/riot, two strikers were killed, five trolleys were burned to the trucks, a car barn was dynamited, trackage was destroyed, and switches were cemented.

The two brothers, took pity on those "poor boys" and began offering sandwiches made from leftovers to any workers who came to their restaurant's back door at the end of the day. For five cents, a striker could buy a sandwich filled with gravy and trimmings (end pieces from beef roasts) or gravy and sliced potatoes

Soon the sandwich, which quickly became known as the po' boy, was being filled with seafood, most notably fried oysters and fried shrimp. In those days, shellfish was abundant and cheap. The affluent joined the crowd because, at lunch or snack time, a po' boy filled with oysters was quicker to consume and easier to digest than one filled with roast beef.

2007 - The first annual New Orleans Preservation Po-Boy Fest was held in New Orleans on Sunday, November 18th. According to the promoters, "After almost eight decades of being taken for granted and having its history misrepresented, the poor boy sandwich takes center stage." Search S365 for my post entitled Po-Boy Fest for more info.

A Sammy for the Grammys

2010-01-31T20:54:00.007-05:00

A quickie open faced sandwich thrown together in time to watch the Grammy's tonight turned out to be a light and delicious dinner that has earned a place on my list of favorites.

This Grammy Sammie is really an English appetizer in disguise. It calls for a poached egg, but we Pam-pan fried ours under a medium flame instead, used a perfectly ripened avocado as a delicious and creamy garnish and freshly cut parsley from the little herb garden that could.
Here's what we used:
A couple of pads of butter
Great rustic sour dough bread
The freshest eggs we could find
A small white onion
A couple of cloves of fresh garlic
2 8 Ounce boxes of button mushrooms
Freshly ground black pepper
Slight drizzle of soy sauce
Sea salt
Here's how we did it:
Sauteed butter, garlic and onion in a saute pan until onions were translucent. Added mushrooms and sauteed them until golden brown, drizzled with soy. Served atop toasted bread with a perfectly fried egg atop it. Sprinkled with parsley, black pepper and Hawaiian sea salt.

Marinated Pork Sandwich de Chile

2010-01-21T14:28:00.008-05:00

By Shelley Wiseman: A cemita is an oversized, sweet, sesame seed bun.
For chile-marinated pork:6 dried guajillo chiles* (1 1/2 oz)
1 dried ancho chile* (1/2 oz)
4 thin (1/2-inch) rib pork chops (1 lb total), bones discarded
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 whole clove
1 (1/2- by 1/4-inch) piece cinnamon stick
2 tablespoons cider vinegar
2 large garlic cloves, quartered
1 tablespoon dried oregano (preferably Mexican), crumbled
1 teaspoon salt
2 to 3 tablespoons vegetable oil
For sandwiches:
4 Mexican cemita rolls* or 8 sesame seed hamburger buns
2 ripe California avocados
1/2 cup fresh papalo leaves* or cilantro leaves
6 oz Oaxacan string cheese* or other string cheese, finely shredded (1 1/2 cups)
4 canned chipotle chiles in adobo (optional), finely chopped
1/2 large white onion, thinly sliced
1 large plum tomato, thinly sliced crosswise
Prepare chiles and pork:•Discard chile stems/seed/ribs & cut guajillo & gancho chiles open lengthwise w/shears.

•Heat a dry 10- to 12-inch heavy skillet or griddle over moderate heat until hot, then toast chiles, a few at a time, turning and pressing down with tongs, about 10 seconds each side
•Transfer chiles to a bowl, cover with hot water & soak until softened, about 20 minutes.
Flatten pork while chiles soak:
•Trim fat & sinews from pork & pound between 2 sheets of wax paper with flat side of a meat pounder or with a rolling pin until meat is about 1/8 inch thick.
Marinate pork:
•Heat skillet over low heat until hot then toast cumin, peppercorns, clove, and cinnamon, stirring constantly, until fragrant and cumin is a shade darker, about 1 minute. Transfer hot spices to a blender and add vinegar, garlic, oregano, salt, and soaked chiles with about 1/3 cup soaking water, then blend until smooth. Transfer half of chile paste to an airtight container and chill or freeze for another use, then put remainder in a small bowl.
•Spread a thin layer of chile paste in middle of a sheet of plastic wrap large enough to wrap all of meat and put 1 pork chop over paste. Spread a thin layer of chile paste on top, then continue layering meat, spreading each piece with chile paste. Wrap stacked pork in plastic wrap and marinate, chilled, at least 2 hours.
Cook pork and assemble sandwiches:•Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Season pork chops with salt and sauté, in batches, adding more oil as necessary, until just cooked through, 1 to 2 minutes per side. Transfer chops as cooked to a sheet of foil and keep warm wrapped in foil.
•Preheat broiler. Cut rolls in half horizontally and arrange, cut sides up, on a large baking sheet. Broil buns about 6 inches from heat until golden, about 1 minute.
•Halve, pit, and lightly mash avocados in peel with a fork, then spread thickly on cut sides of rolls. Season avocado with salt, then top with papalo. Make sandwiches with pork, cheese, chipotles (if using), onion, and tomato, pressing sandwiches together. Cooks’ notes: Pork can be marinated up to 2 days. *Available at Latino and Mexican markets.

Ms. Fran Court, Artist!

2010-01-20T11:29:00.014-05:00

Meet Ms. Fran Court of Bristol, United Kingdom. Fran is a studying illustration at UWE in Bristol and has come up with a clever rendition of the sandwich, not on paper, but OF paper. Be disarmed, not alarmed when you see her Blogger profile photo. For not only is Fran a whiz at paper design and illustration, she has a well developed sense of humor too. At least I think the full grown mustache is meant to be a joke. Jeez, I hope so. Then there's Ms. Courts sandwich packaging design for "Seriously Symmetrically Scrumptious Sandwiches". I'm only scratching the surface here. You'll see what I mean when you cruise her blog site lefranart.blogspot.com . Take a few minutes and thumb through her original artwork, popup books, photographs, sketches, digital painting, stories, scribbles and doodles. Brilliant !Fran is only 20 years old and I would venture to say well on her way to success as an artistic force having already been commissioned to paint for money. Hope you'll have as much fun as I did when visiting her blog site. Thank you Fran, more later, no doubt!

A Chilly Review

2010-01-19T10:11:00.007-05:00

With all the possibilities, choices and variety that define the sandwich, I find little reason to EVER indulge in one that has been frozen. So why you may ask am I about to review Jimmy Deans Frozen Turkey Sausage Reduced Fat Croissant Breakfast Sandwich? Jimmy certainly didn't ask me to do so, nor did the company that distributes them. Here's the reason: Over the Christmas holiday, one of my beloved house guests purchased the above box of sandwiches and left it here. When I saw them tucked into the side pocket of the freezer door I was a little insulted. After all, this person knew very well that his hostess for the week was a real life Sandwich Guru. He himself is an S365er/follower of this blog. So what was he thinking? More importantly, why didn't he take them with him when he left?

Since I know and respect this person very much, I decided not to hold it against him (too cold) or even mention the fopaux. Rather, I would explore the possibility that he could be on to something and try the sandwich myself. After all, one redeeming quality stated on the outside of the box is the reduced calorie "real" egg white and cheese. Mind you the egg white is "real", I would venture the cheese is not.

Each sandwich is wrapped individually in a pod-like plastic cocoon. The cooking instructions are based on microwave heating exclusively. No conventional oven instructions available. However, they do not have to be completely frozen. You can defrost the sandwich first, then heat it in the microwave. I did both. I left the first sandwich frozen, carefully followed the heating instructions and took a bite. :( As you may have guessed, the croissont was less than crispy and buttery. However, since the calories are reduced, decided to over look it. I found the sausage and the cheese to be very salty, so removed them from the sandwich as best I could and finished half of it.

I heated the next sandwich when it was completely defrosted but found little difference. Having learned my lession on the first go-round, I removed the cheese before it had melted, and when the sandwich was heated, cooled and ready to eat, took another bite. Still compelled to remove the salty calorie reduced sausage meat, I did so, adding a tab of Smart Balance butter to the bread, and wound up eating an egg white sandwich. Bottom line, the next time I'm in a pinch for a breakfast sandwich, I'd opt for a Sausage Mcmuffin with egg from the nearest McDonalds. Sorry Jimmy!

Pop Up Lunch Box!

2010-01-14T11:48:00.014-05:00

To my mind, Alexandra Pulver of New York City is a true genius. I asked her recently for permission to feature this item on S365, but to date have not received an answer. I'm sticking my neck out today and taking the chance that Alexandra will hold me harmless as I present her beautiful design to my little world of sandwich lovers. She's a Blogger too, whose blog is published at popuplunch.blogspot.com. I reasoned that since the Pop Up Lunch Box prototype is proudly displayed on her blog, Alexandra would not have a problem with a little more exposure by way of Sandwich 365. Cross your fingers with hope I am correct.She explains that she was inspired to develop the box after watching New Yorkers hunched over on public benches with no flat surface on which to comfortably spread their food. Brilliant! The Pop Up Lunch Box is not Alexandra's only claim to fame, she features many other novel ideas for public lunching on her blog site. I would highly recommend a visit. Quoting her here:

I am exploring how nontraditional public spaces - like sidewalks - might be easily transformed into lively places to lunch. This blog follows a series of Pop Up Lunches I have staged (some big, some small) and my development of mobile eating tools designed for the sidewalks of NYC. Ultimately, I hope that my efforts might inspire even a handful of my fellow urbanites to reconsider the potential for lunch - to be a joyful daily event - and for the sidewalks of NYC to serve as more than just pathways.

Naturally, Ms. Pulver is now a permanent fixture of my list of SHEros. What I wouldn't give to sit, stand, slump or hunch over lunch with her one of these days. I know you will agree.

YE OLD BREAD BOX!

2010-01-11T16:06:00.008-05:00

The more things change, the more they stay the same. Isn't that the old adage? Well I dare say, I have never seen a bread box quite like this one. When you think about bread boxes (and you really should) you're likely to ask, how many variations can one expect to see in a bread box, anyway? Apparently, quite a few. This little beauty is appropriately called The Armadillo. Made of brushed aluminium, wood and plastic, the Armadillo looks sharp, sleek and stylish. I'd do it. Available at Freshome.com for around $75.00.

If the idea of an armadillo sitting on your kitchen counter doesn't appeal to you, try one of many styles from Cal-Mil. This one's my favorite. A Tri-Level Acrylic with a wire base and black trays. Measures 7W X 13D X 21H. CalMil is a well known brand in the industry and the name ensures durability of products by using the finest materials in creating their products.
Here's one from The GG Collection. The Barcelona is a great looking counter top solution for rolls, bagels and loaves of bread. Next to the CalMil, I think this one is most elegant look and old world metalwork combination makes it really look beautiful. Find it for Around $180.00 at Frontgate.com 1.888.263.9850

Or go all the way high-tech with The Gnam Bread Box designed by Alessi Design a Stefano Giovannoni design. It's simply a funky bread bin, modern, colorful and shiny eye-catcher with spacious dimensions. Made of sturdy thermoplastic resin. Available in orange or blue. Around $65.00, find it at Lumens.com

Nicoise ~ Pan Bagnat ~ What's in a Name?

2010-01-06T12:16:00.007-05:00

Pan Bagnat is a sandwich that is a speciality of the region of Nice, France. It is composed of a circle formed white bread around the classic Salade Niçoise. The name of the sandwich comes from the local Provençal dialect of Niçard, in which Pan-bagnat means "wet bread". It is often misspelled "pain bagnat" which, while correct in French, is not the spelling used in Niçard. This is one of my favorite sandwiches (I know, I always say that). Here's how to make it:

Ingrédients

1/4 of a white onion, thinly sliced
1/8 of a small red onion, thinly sliced
2 tbls extra-virgin olive oil, plus additional for drizzling* (See notes)
1 tbls red-wine vinegar, plus additional to taste
1/4 tsp salt, plus additional to taste
1/4 tsp salt
black pepper to taste
1 (6-ounce) can tuna packed in olive oil, including olive oil
lemon juice to taste
2 kaiser rolls, plain
lettuce leaves, combination of Boston, green-leaf, or other leafy lettuce
8 tomato slices
6-8 hard-boiled eggs slices
4 anchovy fillets, drained
Niçoise olives
scallions, chopped
radishes, sliced
Assemblée

• Combine the red and white onion with 2 tbls extra-virgin olive oil,1 tbls red-wine vinegar, 1/4 tsp salt, and several grinds of black pepper in a bowl.
• Use your hands, mix & squeeze everything together for 5 minutes. (Don't rush this part, the onions need time to release their juices and mellow.)
• Work in can of tuna, including the oil. Season with fresh lemon juice, red-wine vinegar, & salt, then add pepper to taste.
• Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves.
• On top of each lettuce layer, arrange 4 tomato slices. Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
• Crisscross each sandwich with 2 drained anchovy fillets & strew with Niçoise olives (pit them if desired), chopped scallion greens, & sliced radishes. Drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.
* Note: This tuna sandwich is all about olive oil. Use French Olive Oil if possible; otherwise, any mild olive oil will do. Voilà..... Bon appétit

A Guru's Christmas Treet!

2010-01-05T14:12:00.004-05:00

Ello Mes Amis,

I'm sure that from time to time you have wondered what a Sandwich Guru finds under her tree on Christmas morning. Perhaps you will agree that there is nothing more welcome than a cozy pair of slippers for toasting your toes through the icy winter months. You can imagine how pleased I was to find not one, but two pair of these deliciously decadent and useful feasts for the feet. Great for loafing about the kitchen and in my case, hosting a magnificent spread. Both pair nicely with matching attire so as not to be caught in an embarrasing moment when stepping onto the stoop to grab the morning paper.

There's nothing nicer than head to toe whole grain goodness, wouldn't you agree?

It's a BLT Life!

2009-12-22T15:37:00.003-05:00

Life, in its most essential form, is not unlike a BLT sandwich. The bacon, possibly the most crucial element of the sandwich, without which the sandwich feels incomplete, and an utter failure, corresponds with the living beings of the Earth. There are red ones (raw bacon), black ones (ovecooked bacon), white ones (those deliciously fatty laces most commonly encountered on the perimeter of the bacon slice). The slices can be fat or slender, thick or thin, long or short.

The lettuce of the BLT corresponds with the vegetative element of our Earth. It represents all that synthesizes its own energy, and is not entirely dependent upon other organisms for its survival (granted, some plants depend on insects for sexual reproduction, but if you really made that point in your head I would tell you to shut up and stop reading this because I'm illustrating a correspondence between a BLT and our planet).

At this juncture, you might be thinking pretty highly of yourself, wondering, "Well, if the lettuce is the vegetation of the planet, then what does the tomato correspond to?" The tomato is all that is valued in our world. It is what is taken and given importance, because of how the tomato plant itself is not appreciated in most cultures and diets. It may correspond with wealth, diamonds, elephant tusks, or fashionable, expensive sunglasses. For whatever reason, the tomato is valued more than the tomato plant itself, much like many things in our world that do not make up a BLT.

Lastly, the bread. I am hoping that most of you are able to draw the conclusion of what is represented by the bread. Yes, that is correct, the bread represents the cohesiveness of our world, and the cultures that live together in it. Without the bread, the bacon (the people), the lettuce (the vegetation), and the tomato (things of value) cannot be appreciated, because of their inabilities to be mixed with each other in the absence of bread. Now, go make yourself a BLT sandwich and think about how representative it is of our world.

FROM THE SANDWICH PRESS!

2009-12-17T10:51:00.003-05:00

THE CHICA BURGER!

2009-12-17T09:36:00.005-05:00

She lives in the rural South surrounded by forests, stately and sublime. Most weekends are focused on the comforts of home and what on earth she'll unearth in her small, but efficiently modern, country kitchen. She wants for little, for her cupboards are stacked high with flavor filled constellations, ripe and ready for use in today's latest tasty adventure called: The Chica Burger. She whips through the kitchen like a well choreographed ballerina, grinding out newly invented mixologies made expressly for schmearing and slathering, all the while making it look organic and easy. She slices, dices and spices until things are just righteous enough for the eating. Then she offers first bite to anyone holding status of guest, while the rest sit and wait for the plate with the sandwich of late.

Ingrédients
Lean, ground turkey meat, raw
French hamburger bun, toasted
Onion, finely diced
Roasted Red Peppers, whole
Yellow Hot Chili Peppers, chopped
Jack Cheese, sliced
Hearty lettuce, cleaned and on the dry side
Mayonnaise, in proportion
Dash Worcestershire sauce
Dash soy sauce
Préparation
Combine turkey meat with onion, seasonings, soy & Worcestershire sauces. For every burger you are making, form 2 thin patties of meat mixture. In the center of one thin patty place chopped yellow peppers and Jack cheese. Then top it with the second thin patty and press together to form one sealed meat patty. Cook/grill/pan fry and assemble.
Assemblée
Heap, turkey patty, lettuce and roasted red peppers onto your preferred hearty bread and enjoy. OLE'

CONDIMENT TALK!

2009-12-16T15:46:00.009-05:00

Condiments are many times the ingredient that can make or break a sandwich. I'm not talking about ketsup, mustard, mayo or pickle relish here. Although I love these items very much. I'm talking about condiments with ingredients from all over the globe that can make a party happen in your mouth. Here are just a few.

Raita: An Indian condiment with a yogurt base, seasoned with coriander (cilantro), mint and other spices, then used as a sauce, dip, or in the case of a sandwich, a spread. Delicious!
Harissa: A North African paste made of red hot pepper and garlic often smoked or dried.
Aioli: A zesty garlic mayonnaise used as a sauce, most often for seafood and shellfish, although it's also great on greens and of course on a sandwich.
Salsa: A spicy sauce of chopped, usually uncooked vegetables or fruit, especially tomatoes, onions, and chili peppers, used as a condiment or dip.
Chutney: Similar in consistency to jelly, salsa or relish, used as a sweet and sour condiment. Usually made fresh, chutney contains fruit and sugar to give it a sweet taste, and almost all chutney contains vinegar and onions to give it a corresponding sour flavor.
Marmalades/Preserves/Jams: I think we all know what these are, but some people don't know that they're not always made exclusively with fruit, i.e., try tomato preserves on a sandwich. Outstanding! Jam will have the flesh of the fruit or veggie used. You love this.
Onion-Lime Relish: Very tangy and goes great with one of our more exotic burger recipes. Also goes well with any light fish dish. Recipes are easy to find, just google Onion Lime Relish.
Chili-Soy Vinaigrette: Whisk together the soy, vinegar, garlic, jalapenos and ginger. Fabulous on a taco or just about any wet sandwich.