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Sandwich Improvisation in D (delicious) Major

val ann c Sep 21, 2006 05:53 PM

Have you ever improvised a delicious sandwich combination out of ingredients on hand?

Here's mine:
- Toast two slices of whole-grain bread and spread with a mixture of mayo and horseradish-mustard.
- Add layers of sliced hard-boiled egg, white pepper, and thin planks of Manchego cheese.
- Dill pickle on the side.

I think this would be even tastier on seeded rye bread.

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  1. Pei RE: val ann c Sep 21, 2006 06:45 PM


    Yesterday I had whole wheat toast, slices of prosciutto, and smeared fresh figs. I just took a very ripe fruit, took off the stem, and lightly smooshed it over the meat. It was a delicious balance of salty and sweet, soft and crunchy.

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      LStaff RE: val ann c Sep 21, 2006 07:01 PM

      I'm working on a trilogy in D minor which is the saddest of all keys.

      1 Reply
      1. re: LStaff
        val ann c RE: LStaff Sep 21, 2006 07:45 PM

        I'm guessing a trilogy in D minor is cracker, salted, with water?

      2. c
        cheapskate RE: val ann c Sep 21, 2006 07:18 PM

        All the time. My current fave is pastrami with home-made dijon mustard cole slaw. I've had salad and cole slaw sandwiches recently too. (Yes, I'm in a bit of a cole slaw thing right now....) I've also recently been musing about the sandwich possibilities that come with adding a fried egg...

        If you ever want some fun, ask one of the sandwich makers at a local deli that does a busy lunch trade what the most unusual thing people order on their sandwiches. You'll get some very interesting answers: peanut butter and bologna, turkey with mayo and grape jelly, etc......

        1. c
          cheryl_h RE: val ann c Sep 21, 2006 07:48 PM

          This summer I discovered the gorgeousness of slow-roasted tomatoes. I can eat these out of hand, but they're also delectable on ciabatta with caramelized onions and some feta.

          2 Replies
          1. re: cheryl_h
            Pei RE: cheryl_h Sep 21, 2006 08:48 PM

            how slow? As in, what temperature for how long? They sound delish.

            1. re: Pei
              cheryl_h RE: Pei Sep 21, 2006 08:58 PM

              I like 200 - 225F for at least 4 hours. I've done them for up to 8 hours too. It depends on how concentrated you like your tomatoes. You can keep going all the way to dried tomatoes which are also delicious, like potato chips. Slow-roasting concentrates the flavors beautifully by just reducing the liquid. I weighed mine before and after roasting and the final product were reduced at about one-third.

              You can just eat them but if you have more self-discipline, they freeze well or you can hot-process them in canning jars. I did 60 lbs of plum tomatoes this way and plan to feast on wonderful pasta and braises with them all winter.

          2. pescatarian RE: val ann c Sep 21, 2006 07:57 PM

            I always have tuna around, so my default is toasted rye bread, light mayo on the toast, tuna mixed with red wine vinegar and nice slices of tomato, S&P, all squished together, with a dill pickle on the side.

            Re the coleslaw mentioned above, a coleslaw and potato salad sandwich with mustard on rye can work too.

            I recently purchased some delicious tamarind chutney that is very good on a rolled up greek pita with thinly sliced white cheddar.

            4 Replies
            1. re: pescatarian
              val ann c RE: pescatarian Sep 21, 2006 08:10 PM

              Many years ago, Chowhound had a long passionate discussion about cheese and chutney sandwiches. I wish I could find that thread.

              1. re: val ann c
                pescatarian RE: val ann c Sep 21, 2006 08:16 PM

                I'm sure it would be an interesting (and delicious) thread - brie would be yummy too.

                1. re: val ann c
                  SuzMiCo RE: val ann c Sep 21, 2006 08:38 PM

                  Not too long ago the Food Network show Ham on the Street said that any bread combined with any cheese combined with any jelly would make a delicious grilled cheese sandwich. My friends and I were skeptical, so we repeated the experiment.

                  While only one person out of 5 liked the goat cheese-straberry jam-whole wheat combo, everything else we tried was great. Our particular favorite was brie and raspberry jam on french. We also liked the disgusting-sounding combo of apricot jam and sharp cheddar on wheat.

                  1. re: SuzMiCo
                    cheryl_h RE: SuzMiCo Sep 21, 2006 09:03 PM

                    I've eaten cheese and jam or chutney on toast as a breakfast item since my college days. There are some particularly good combinations - brie and fruity chutney like apricot or tomato or cranberry. I made some black pepper strawberry balsamic preserves this summer which are wonderful with pecorino toscano (a mild softish cheese) or chevre. I also like marmalade with dubliner, a firm Irish cheese.

                    In England it's traditional to eat a piece of cheese, usually cheddar I think, with fruitcake. That's a similar combination of flavors.

              2. neil RE: val ann c Sep 21, 2006 09:01 PM

                Whole anchovies and dijon mustard on Sourdough toast

                1. s
                  sf0518 RE: val ann c Sep 21, 2006 09:04 PM

                  Everyday for breakfast I have toasted sourdough bread with butter, raspberry preservers and any cheese, I love it with Manchego or goat gouda, everyone makes fun of me but i LOVE it.

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                    ErikaK RE: val ann c Sep 21, 2006 09:59 PM

                    We did a panini night last week

                    #1 - sopressata, asiago cheese, tomatoes, with olive tapenade on 1 side of bread & dijon on the other

                    #2 - prociutto, fresh mozz, arugula, 1 side of bread with dijon the other side under the prociutto black truffle butter

                    #2 by a landslide !

                    1. NYchowcook RE: val ann c Sep 22, 2006 12:32 AM

                      yes -- garden tomatoes, fresh mozzarella, arugula, S&P w/ oil on good hearty ciabatta.

                      1. klmonline RE: val ann c Sep 22, 2006 12:45 AM

                        Back a million years ago when I was in high school and had a prodigious adolescent appetite, I used to delight in creating my own triple layer Dagwood. Hang on, this is going to gross you out:

                        slice of bread
                        1st layer - butter and honey
                        slice of bread
                        2nd layer - peanut butter and jelly
                        slice of bread
                        3rd layer - summer sausage and mustard
                        slice of bread

                        The combination of sweet, savory, and spicy took care of all areas of my tongue at once. I suppose I should have salted it, now that I think of it.

                        No, I haven't tried to recreate this since then. I'm older, wiser, and weaker. And I'm definitely NOT suggesting that this is a great sandwich, recommended for the discerning Chowhound community! Just reminiscing because your thread jogged an old memory.

                        2 Replies
                        1. re: klmonline
                          Pei RE: klmonline Sep 22, 2006 12:59 AM

                          You know what? I might have to give that a try some time. I like all the separate layers, who knows!

                          1. re: klmonline
                            val ann c RE: klmonline Sep 22, 2006 01:26 PM

                            Except for the mustard, I might like that sandwich. I might leave out the mustard, and use hot pepper jelly with the peanut butter layer. That would take care of the spicy element.

                          2. o
                            olia RE: val ann c Sep 22, 2006 07:00 PM

                            Couldn't resist posting this from a hilarious russian recipe site -- this page is different sandwiches, links in the middle of the page lead to recipes with pictures!

                            and here are "sandwich cakes"

                            1. MaggieB RE: val ann c Sep 22, 2006 08:07 PM

                              My boyfriend turned me onto BLTs with peanut butter. Or just bread, peanut butter, Miracle Whip and iceberg lettuce. I can't eat a BLT any other way now!

                              1. Davwud RE: val ann c Sep 23, 2006 09:48 PM

                                Quite often when I'm at work and a hunger pain hits me mid morning, I'll hit the nearest grocery store and buy a roll of some sort. Hit the deli counter and buy two different types of meat and a cheese. Make a sandwich in my truck and away I go.
                                The thing I've found is, when improvising (Or for any sandwich for that matter) the bread is at least half the battle. You get good bread, what goes on it is secondary.
                                Sharp cheeses seem to pay well with spicy meats. Genoa and provolone for example. I usually try to put a smoked meat of some kind in there too.


                                1. TexasToast RE: val ann c Sep 23, 2006 11:49 PM

                                  Plain toasted white bread with jarred green olives, cheddar cheese, and onion. That's all I had. And actually, it didn't taste bad at all!


                                  3 Replies
                                  1. re: TexasToast
                                    Davwud RE: TexasToast Sep 24, 2006 12:08 AM

                                    Sounds like it would be great grilled.


                                    1. re: Davwud
                                      TexasToast RE: Davwud Sep 24, 2006 12:12 AM

                                      Didn't have a grill!


                                      1. re: TexasToast
                                        Davwud RE: TexasToast Sep 24, 2006 12:46 AM

                                        I really meant, as in grilled cheese sandwich.
                                        I wasn't clear.


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