Too few people understand a really good sandwich. – James Beard "Do as I say, not as I do." I couldn't find a chiabatta loaf so a bun was...
Crispy, juicy fried chicken is perfection on this sandwich paired with creamy coleslaw. This is the stuff your food dreams are made of.
Anthony Bourdain’s Mortadella Sandwich is one of the most heavenly things I've ever eaten! With simple ingredients like crispy pan-fried mortadella, melty cheese, and a warm, toasted bun, this sandwich is simple but divine. The original recipe appears in his cookbook and this is my adaptation.
Portland food cart Lardo serves this succulent roast pork on ciabatta buns—with hazelnut gremolata and lemon-caper aïoli—accompanied with herb-strewn fries.
Super easy to make and were hands down by far the BEST tenderloins Ive ever had! You have to try this Hoosier Pork-Tenderloin Sandwich, the flavors are amazing!
A juicy steak sandwich, piled high with tender slices of steak, tomato, lettuce, caramelised onion, garlic aioli and mustard. The caramelised onion really gives this a "gourmet" spin but see notes for faster suggestions.
The poppy seed spread on these sandwiches is so incredibly flavorful!This recipe is perfect for feeding a crowd or for a tasty finger food at your next party!
Caramelized onions, peppery arugula, and a creamy-sharp dressing make this steak sandwich our favorite.
The best switch up to the classic BLT, perfect for the summer, fun to make, and totally delicious!
Too few people understand a really good sandwich. – James Beard "Do as I say, not as I do." I couldn't find a chiabatta loaf so a bun was conscripted... Continuing with my theme of "sacrilege" from yesterday, I have in this recipe made a delicious tapenade without olives. Tapenade always has olives… I will be going straight to hell. (I do hear that is where all the interesting people are…) This step differs from any other tapenade I know. Strain the liquid and boil to reduce it. I created this recipe because our Autumns in Atlantic Canada tend to be quite glorious through to late October. As such, there is still be plenty of opportunity for walks where good sandwiches may be a distinct advantage. To make a wonderful sandwich to take with you on treks purchase decent bread (chiabatta is nice), some Genoa salami (hot or otherwise) or other good Italian meats. Layer the sandwich with the meat, slices of provolone cheese and then some tapenade. That’s it. Make this tapenade the night before so it chills and the flavours have a chance to meld. All you have to do the next day is take it from the refrigerator – as easily as you would your jar of mayonnaise. Keep the mayo in the ‘fridge. You won’t need it. This tapenade is quite sweet and accompanies hot or cured meats very well. There is no added sugar. The sweetness comes from the reduced onion juice and balsamic vinegar. Together they lift a sandwich from ordinary to extraordinary! Of course it can also be served with pita chips or as a topping on crostini with goat cheese. I'm certain people will be asking you for the recipe. Sweet Onion Tapenade The resulting reduction of the strained liquid. Makes about 2 cups 1/2 cup extra virgin olive oil 1/4 cup balsamic vinegar 1 medium sweet (Vidalia) onion 1 medium green pepper 1 tbsp capers 1 tsp oregano 1 tsp chilli flakes 1 tsp crcked black pepper salt to taste Combine the oil and vinegar in a food processor and process. The mixture will thicken and become light. Chop the onion into medium to small pieces. Seed and chop the green pepper in the same way. Add to the olive oil mixture and pulse until chopped fairly fine or to your liking. the finer you grind the more paste-like it will become. I left mine "chunky." Drain the liquid from the vegetables into a small saucepan. Quite a lot of liquid will probably come out. Boil down the collected liquid until it is reduced to about 1/3 cup. It will thicken and darken considerably. Pour the reduced liquid over the vegetables. Add the oregano, chilli flakes and pepper. Mix well to combine. Taste and add salt if desired. Place in a container and refrigerate. This tapenade will last, covered and refrigerated, for about one week. ...................................... If you like this post retweet it using the link at top right, or share using any of the links below. Questions? Comments? Derogatory remarks?
My husband and I came up with these open-faced sandwiches when we didn't have much in the refrigerator. They've been a favorite ever since, particularly when we need a quick dinner. You can easily double the recipe when company drops by. —Tessa Edwards, Provo, Utah
The only tutorial you'll ever need.
Leftover turkey, cranberry sauce, Dijon and melted cheese on super buttery Hawaiian rolls. Bake and serve warm! SO SO GOOD.
In this classic katsu sando, fried chicken is sandwiched between slices of fluffy milk bread slathered with mayo and tonkatsu sauce.
Spicy and beefy jalapeño-marinated hanger steak is paired with salty cotija mayo, charred onions, and fresh cilantro, which come together in one incredibly flavorful sandwich.
Thin sliced rib eye steak, marinaded in steak sauce and cola, flash grilled and topped with havarti cheese on a brioche bun
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The best quick and easy chicken and dinner recipes, plus healthy how-tos and comfort food cooking tips for cookies, pasta, cauliflower, and more
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