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Below are the 5 most recent journal entries recorded in Sandwiches: The taste, the temptation, the recipes' LiveJournal:

Wednesday, August 22nd, 2007
7:12 pm
tomato and brie sandwich

1 Ripe medium tomato (from someone's personal garden or farmer's market, you don't need me to tell you how unfortunate most grocery store tomatoes are)
a couple of slices of crusty bread. I've been making these on soft Italian, which is probably better than a chewy French bread, as you want the contents in your mouth, not on your lap.
some Brie


Slice the tomato into ~1/2 inch thick slices and lay as many as you can fit onto one piece of bread. Depending on your bread size and your tomato size, you may have enough for two sandwiches.
Cut thin-ish slices (I don't know, maybe 1/8 an inch) of Brie and lay them on the other slice of bread. You can leave some room between them, because it will spread out when it melts. Even if you are someone who does not usually eat the rind on Brie, leave it on for this, as it will all melt together in a quite delicious fashion.
Toast both pieces of bread in a toaster oven, for 1-2 minutes. I usually just hit toast with the dial on medium dark.
Combine and serve warm. :)

jadziadaxwb likes yellow tomatoes better in general, and for this sandwich in particular.

The sandwich is perfectly yummy this way, but I'm thinking of experimenting with a little fresh basil on top of the tomato. I'll let you know how it goes.
Monday, February 5th, 2007
4:39 pm
Sandwiches to Try

Some of these recipes look pretty neat. Please post if you try them. Also I would not recommend JIF (ugh Sugartown population peanut butter!). I'll be trying the dumplings and the Texas Roll-Up with cashew butter.
Friday, January 13th, 2006
10:56 am
Hot Banana Goodness
I hope that this in keeping with the theme, if it is not the mod can let me know and the post can be deleted. I count these as sandwiches because they have a bread like substance on both sides. I originally got this recipe here but I am repeating it because I have now had personal experience with it and I wanted to share the deliciousness.

Banana Quesadillas

1 ripe banana, thinly sliced
lime or lime juice
pepper jack cheese sliced thinly or grated (you can use monterey jack instead but if you do you will want some green chilies to spice things up)
tortillas (I used whole wheat)

Put a skillet on medium high heat. Drop in some of your favorite cooking oil. When the pan is hot place a tortilla in the pan, heat on one side for a moment. Flip tortilla over. Cover one half with banana slices, sprinkle with lime juice. Cover with cheese. Fold other half of tortilla over the cheese. Flip the whole thing to melt the cheese. Flip a few more times until the whole thing is warm and the desired tortilla color. I like them slightly browned and crispy all over.

I ate mine with some Wild Oat's brand medium salsa. I think that sour cream would also make a delicious topping. The banana and cheese combo sounds weird at first but trust me it is delicious. This sandwich would also be equally good at breakfast time.

Simple Variation

some thin banana slices
lime juice
2 small corn tortillas
plain yogurt

Briefly heat one side of one of the tortillas in the pan you just cooked your quesadillas in, no need to add more oil unless you want to. Take that tortilla out of the pan and heat one side of the other. Flip that tortilla over. Cover completely with banana slices. Sprinkle with lime juice. Cover with the browned half of the other tortilla. Then flip the whole thing a few times until it is the desired brownness. It won't get very brown unless you add more oil. I prefer them this way. Take out of the pan and place on a cutting board. Using a large knife as a cleaver chop into four pieces. Place on a plate and cover with plain yogurt. This is an amazing breakfast.

Current Mood: hungry
Thursday, December 29th, 2005
11:24 pm
Funny, I just made an aweomey sand-witch today!
The Quintessence of Ham

3 Small (8") Bageuttes (or one big one cut in 3)
1 Granny Smith Apple cored & cut into thin slices
1/2 lb Prosciutto
Cambozola Cheese cut into thin sections (cambozola is a very soft blue/gorganzola cheese, you can substitute gorganzola dolce)
Dijon Mustard

Slice the baugette in half and spread both sides with the mustard
Lay strips of apple on one side and cheese on the other
Add 1/3 of the prosciutto and the spinach
Close sandwich and press down so it stays closed
10:45 am
The Pure Genius
A grilled cheese variant. Vegetarian.

Boulle of sourdough bread [local market]
Half an (California?) Avacado, mostly ripe
Butter [Cabot]
Vegi-Ham [Lightlife Smart Deli]
Roasted Red pepper [B&G, in a jar w/ light vinegar]
Cheese: ~3Tbs Monteray Jack [Cabot], ~3Tbs Sharp Cheddar [Cabot]

Slice Bread- use 3rd + 4th slice in to get good size pieces.
Slice avacado lengthwise into strips.
Put ~2Tbs butter in pan and heat med-high until melted. Note: I used a cast iron pan.
Swab bread in butter, both sides, until evenly distributed.
Place bread flat in pan and heat until lightly toasted (this will be inside of sandwich.)
Turn down heat to Med.
Reserve one slice, flip other in pan.
Place cheese on bread in evenly mixed distribution. I chose slices, but strips might work better.
Place 2 slices of the ham in pan. Cook about 15 seconds, or until ham is very hot, flip and cook another 15 seconds. Put onto sandwich (I layered, as the bread was quite large, but folding would work well for smaller breads.)
Put other bread slice on sandwich, flip in pan to toast other side.
Add red pepper to pan near end of toasting- heat but DO NOT COOK OUT JUICES!
Once sandwich is well toasted remove, placing ham side up.
Top ham with pepper.
Spread avacado over pepper, replace top bread slice.

I considered, in my initial run, adding mayo to this, but was glad I opted against it- it doesn't need it at ALL, due to the excess of avacado.

I had this sandwich with water. Definitely best while still piping hot!
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