What's In Your Sandwich??

[cstout]

What are some great combinations that you've come up with to make a really good sandwich?
Do you make a special mayo or chutney to bring out the flavor?
Perhaps you make a wonderful open faced grilled veggie sandwich topped with a wonderful cheese.
Please share with us.

[Antilope]

The National Sandwich Idea contest was held between 1956 and 1981. It was sponsored by the Wheat Flour Institute. Each year 20 sandwich recipes, created by Food Service professionals, were chosen as the top sandwich recipes from hundreds of entries.

Here are links to some of those recipes that I found in the Google newspaper archives and posted:

Reuben Sandwich - 1956 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39903-reuben-sandwich-1956-1-winner.html

Schroeder Sandwich - 1957 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39904-schroeder-sandwich-1957-1-winner.html

Pan Fried Filet Of Beef Sandwich - 1958 #1 meat category winner
http://www.recipesecrets.net/forums/recipe-exchange/39905-pan-fried-filet-beef-sandwich-1958-1-winner.html

All-American Sandwich - 1958 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39938-all-american-sandwich-1958-1-winner.html

Columbus Discovery Sandwich - 1959 #1 meat category winner
http://www.recipesecrets.net/forums/recipe-exchange/39906-columbus-discovery-sandwich-1959-1-winner.html

Hamdinger Sandwich - 1960 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39907-hamdinger-sandwich-1960-1-winner.html

Beef Dauvergne Sandwich - 1961 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39908-beef-dauvergne-sandwich-1961-1-winner.html

McIntosh Sandwich - 1962 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39909-mcintosh-sandwich-1962-1-winner.html

Omelette A La Swiss Sandwich - 1963 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39910-omelette-la-swiss-sandwich-1963-1-winner.html

Oh Boy Farm Boy Sandwich - 1964 #1 meat category winner
http://www.recipesecrets.net/forums/recipe-exchange/39911-oh-boy-farm-boy-sandwich-1964-1-winner.html

Guacamole Open Club Sandwich - 1964 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39936-guacamole-open-club-sandwich-1964-1-winner.html

Grilled Cheese Mexicana Sandwich - 1965 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39912-grilled-cheese-mexicana-sandwich-1965-1-winner.html

Dutch Diplomat Sandwich - 1966 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39913-dutch-diplomat-sandwich-1966-1-winner.html

Mexican Ambassador Sandwich - 1967 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39914-mexican-ambassador-sandwich-1967-1-winner.html

Sweet Adeline Sandwich - 1968 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39915-sweet-adeline-sandwich-1968-1-winner.html

Spicy Sausage Sauerbraten Sandwich - 1969 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39916-spicy-sausage-sauerbraten-sandwich-1969-1-winner.html

Trail Driver Sandwich - 1970 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39917-trail-driver-sandwich-1970-1-winner.html

Mikado Sandwich - 1971 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39918-mikado-sandwich-1971-1-winner.html

The Sebastian Sandwich - 1972 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39919-sebastian-sandwich-1972-1-winner.html

Canadian Mushroom Sandwich - 1973 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39920-canadian-mushroom-sandwich-1973-1-winner.html

Hawaiian Farmer Sandwich - 1974 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39921-hawaiian-farmer-sandwich-1974-1-winner.html

Old Chinatown Pork Burger Sandwich - 1975 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39923-old-chinatown-pork-burger-sandwich-1975-1-winner.html

Confetti U.S.A. Sandwich - 1976 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39924-confetti-u-s-sandwich-1976-1-winner.html

Dilly Beef Sandwich - 1977 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39925-dilly-beef-sandwich-1977-1-winner.html

Sweet and Sauer Burger Sandwich - 1978 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39926-sweet-sauer-burger-sandwich-1978-1-winner.html

The Garden Sandwich - 1979 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39927-garden-sandwich-1979-1-winner.html

St. Helen's Sunnyside Special Sandwich - 1980 #1 winner
http://www.recipesecrets.net/forums/recipe-exchange/39930-st-helens-sunnyside-special-sandwich-1980-1-winner.html

Eggs'-otic Special Sandwich - 1981 #1 winner
http://www.recipesecrets.net/forums/r...

[ChiliDude]

Another sandwich using the ciabatta dough rectangular roll. Slice the roll lengthwise (some may do it differently), drizzle some extra virgin olive oil on one half, sprinkle a combo of dried oregano and dried basil, add a layer of chopped stuffed green olives, add a layer of Mexican style fresh salsa, add some marinated peperoncini after stem and seed removal, next a layer of thinly sliced pepperoni salami (that's an American thing, not Italian), a layer of provolone cheese, a layer of Genoa salami, and finally some Romaine lettuce "tagliato a brandelli" (that's sliced to shreds). I don't use French culinary terms. Now you are ready to indulge yourself.

The Mexican style fresh salsa (pico de gallo) is homemade and contains diced tomato, diced onion, and diced jalapeno plus a little salt, lime juice and olive oil.

Vivi, ama, ridi e mangia bene! (Live, love, laugh and eat well!)

[cstout]

ChilliDude, what a combination of flavors...the pico de gallo was a surprise. Tangy, spicy, crunchy & all kinds of other things going on in there. Yes, yes, that is a goodie there. Oh, by the way, weren't you supposed to give us that chili cookoff recipe??? I have a long memory. We chowhounds are always thinking about the next meal. While you are digging the recipe out, we will make us a sammy. Thanks for sharing.

[biondanonima]

I made a tasty sandwich last night using my current food obsession, which is roasted grape (or cherry) tomatoes. Normally I roast them in the oven, but last night I just wanted a few and I didn't want to heat up the house, so I threw two handfuls of grape tomatoes in a small skillet with a little olive oil and salt, covered and let them cook on one side until they had blistered and browned. Gave the pan a shake to let the other side brown and cooked them till they released their juices. While they were still warm, I crumbled in some goat cheese, then put the mixture in a whole wheat wrap with some thinly sliced roast beef and romaine lettuce. Avocado would have been excellent too, if I'd had any in the house. Bacon too!

[cstout]

biondanonima, my my that does sound wonderful. Did your tomatoes have the same flavor as those roasted in the oven? I was just reading about making roasted tomatoes & anxious to get to the store to get some Romas, grape or cherry tomatoes. Yes, some avocado slices would truely make it sublime, but they are hard to keep around...oh how I wish I had a bite of your sandwich right now. Forget that, I want one of my own! Have to wait until tomorrow though...slim pickings around here today...grocery day tomorrow.

[IndyGirl]

A beautiful thought---every summer (well, the summers when I have time), I roast cherry tomatoes from the market and freeze them in olive oil in ziplocs. They taste amazing in February with some garlicky pasta!!!

[cstout]

IndyGirl, when you roast them do you put olive oil on them too, or just roast them without oil? When you put them in ziplocs, how much oil do you add then? Am really wanting to put some up before tomatoe season is finished. Thanks.

[IndyGirl]

I roast them with olive oil. I think 101cookbooks has really good instructions, or maybe smitten kitchen....
http://smittenkitchen.com/2008/08/slo...

Note this comment, which is where I got the idea:
ou can also leave them spread out on the baking sheet and stick them in the freezer for an hour (so that they don’t clump together) before sticking them in ziploc bags and freezing them for the long term. I do this every summer so that I can have some tomato-y goodness in the wintertime.

[biondanonima]

cstout, they actually did taste more or less the same as when I roast them in the oven. I let them cook in the skillet for a bit after they had burst, to allow their juices to caramelize and reduce as they do in the oven. I used a nonstick skillet to avoid sticking/burning, and it worked perfectly with very little oil. To me these are 100x better than a raw tomato on a sandwich - I'm going to make BL(roasted)Ts with the rest of this batch!

[IndyGirl]

Here's what I've been doing lately.

Roasted garlic on the grill (in a foil packet with olive oil)
Grill cherry tomatoes until bursting/marked with grill marks
Grill zucchini, vidalia onion slices, etc, with olive oil and some balsamic if desired
As everything else is finishing, throw on a few thick slices of bread; grill both sides until they are as done as you want them to be!
Spread each slice of grilled bread with roasted garlic and drizzled oil if desired
mash roasted tomatoes on bread
top with other roasted vegetables (for me, zucchini and vidalias, but you can roast any other veggies)

The key components are the garlic, tomatoes, and thickly-sliced country bread grilled to perfection. And good salt.

Not revolutionary at all, but it's making my mouth water right now.

[cstout]

Who cares about revolutionary when you can eat all those goodies & get your socks knocked right off...yep, my mouth is watering too. Thanks for sharing.

[tim irvine]

Two room temperature egg yolks, a tsp of Maille Dijon, juice of a small, thin skinned lemon, and a healthy pinch of salt. Mix in a food processor and drizzle in a cup of peanut oil, starting a few drops at a time (or do it on your lap in a shallow bowl with a whisk). The most common variations I do involve either a good dose of Srirracha or a chipotle with a good bit of the adobo in which it was canned.

[cstout]

Thank you so much tim...hope I can find Maille Dijon at the store.

[tim irvine]

On toasted sourdough a chicken salad of grilled chicken, home made mayonnaise (plenty of lemon), sun dried tomatoes, pine nuts, and plenty of basil chiffonade.

[cstout]

tim irvine, would you share your mayo recipe with us? I have seen some recipes with olive oil, some with canola & since I have never made the homemade stuff, I don't know what is the best recipe. With all these sandwiches, I must make me some. Thank you in advance.

[jeniyo]

I used to eat these braised tongue and pig ear, sliced thin into a sandwich some hot sauce and some mayo, green onions and cilantro - when i was in school, when having good breath is apparently key... I think that's why I've never made any normal friends, oh well, i got my sandwiches.

[cstout]

I have eaten braised tongue, but I don't think I have eaten a pig ear. Of course you have your sandwiches & just remember, what is "normal" anyway? Ask a dozen people & you'll get a dozen answers. Life is good when you can eat good, have another sandwich.

[cstout]

jeniyo, I lied to you....I have eaten a pig's ear & it was mighty good. Just thought about some head cheese(Souse) & it has pig's ears in it. Hope the other folks reading these posts can get past these foods that one does not usually eat.

[pilotgirl210]

I toast English muffins and top with my mother's 1950s-era chicken salad mixture: diced cooked chicken, mayo, diced celery, diced sweet onion (Walla Wallas preferred...tee hee), a sprinkle of celery seed, salt, white pepper, a squeeze of fresh lemon juice and cashews. Top the English muffins with the mixture, place on a cookie sheet, top with slices of your favorite cheese and broil in oven until cheese has melted. This is a great little appetizer when company drops by unexpectedly. Also, it is an easy summer dish to prepare when you don't want to overheat your kitchen.

[cstout]

Now don't get me started on 1950's food...makes me want to run downstairs & find all those church & community little spiral gems that are full of congealed salads, 40 ways to cook with hamburger & I don't know what all. You know the kind, they start off with a can of mushroom soup & a can of chicken soup. Yes, Mama surely did know how to cook back then. Your chicken salad mixture is a true delight of good stuff. Bye now, want to find my cookbooks & gather them up visit with them one more time.

[pilotgirl210]

I have a number of those old, wonderful church group recipe binders, chock full of everyone's favorite potluck dishes. If I only had the time to cook more than I do. Oh well, my waistline appreciates that I'm so busy........tee hee.

[cstout]

pilotgirl210....you have a waistline???? How nice...mine is disappearing by the day it seems. Yes, those oldie but goodie cookbooks are pure comfort food...makes me want to go buy some pistachio pudding mix & Cool Whip to make a Watergate salad...we always just called it "grasshopper" for short. Oh well, maybe we better stick to all these healthy sammys everybody is fixing.

[icey]

I have two favourite sandwiches which I actually have been eating a lot laterly.
The first is an everything bagel (onion, poppy seed, sesame seed) with a thick coat of Monforte Dairy Soft Goat Cheese, fresh cucumber slices, tomato slices, and really tender lettuce from the garden.
The second is my BLT. On mutligrain toast, with a smear of really spicy mustard and sometimes some fresh mayo, thick cut pepper crusted bacon (baked in the oven so it stayed flat), homemade sundried tomatoes, and some fresh slices of tomato as well if they are good, and a good helping of arugula for the lettuce.

[cstout]

icey, that "everything bagel" sounds wonderful...what is the brand name of those bagels? Yes, baking bacon is really a neat trick...& oh, the lettuce can make anything taste great...you are so lucky to have a garden. Thanks for sharing.

[icey]

cstout, I actually buy the Everything bagel at Tim Horton's (the Canadian version of Dunkin Donuts, I guess). They certainly are not authentic Montreal bagels but I really like the mix of onion and the seeds and it makes for a great sandwich.

[cstout]

icey, we don't have a Tim Horton here in Tx, so I guess I will have to settle for the Pepperidge Farm stuff. Sure wish I was in Canada right now...I can just feel the cool air. Oh well, maybe someday.....thanks for sharing.

[wattacetti]

While today might be cool, we were into the 90s up here in Canada with relative humidities into the 110s F (sort of like a sticky uncomfortable version of Arizona).

You could learn to bake a Montreal-style bagel. That's always good for a giggle.

[cstout]

wattacetti, I have learned how to make the "lean bread" from one of Peter Reinhar't's books & have not ventured out to make any other breads. Really don't have the confidence to strike out on anything else yet. Have you made home made bagels? So sad you are suffering with that kind of weather...hope it goes away soon. Thanks for posting.

[wattacetti]

As I said - for giggles: I wound up producing sesame and poppy seed ringuette pucks.

[cstout]

wattacetti, did you use a "no knead" method or a traditional bagel recipe?

[wattacetti]

Traditional bagel, including the dip in honey water.

[LA Buckeye Fan]

two pieces of raisen bread. Smear with cream cheese mixed with finely diced shallots. A slice of roast turkey and a basil leaf. Perfect with tea.

[cstout]

I make a cream cheese spread that is good on walnut bread or cranberry bread
Here is the recipe
1 cup pecans, finely chopped
1 8 oz pkg cream cheese
1/2 cup finely chopped celery
some chopped green onion tops with a little of the white included
1/2 teaspoon seasoned salt (Lawrey's)
small can crushed pineapple, well drained
Mix all together...some folks put it in the blender or food processor, but I like to just mix everything by hand. Cover & chill & then allow to come to room temp before using.

[petek]

That sounds real good.What do you call this concoction of yours?

[cstout]

Gosh, petek, I have been making it so long that I forgot the name. I did not invent this, it came out of a cookbook or newspaper years ago. Try it...you will surely like it. Good on bland crackers too.

[LA Buckeye Fan]

that sounds wonderful. What time is lunch?

[cstout]

Well, lunch is anytime time day or night, I am not particular. If you have the munchies, then it is lunch.

[DBinNOLA]

I like ham and swiss on toasted raisin bread!

[cstout]

DBinNOLA, yesah, yesah, you are in good company when you eating a ham/swiss/raisin bread. My my, how good can that be??

[HillJ]

Lately...btwn two thick slices of tomatoe basil bread....
bib lettuce, sliced cucumbers, sliced tomatoes, sliced roasted peppers, a slice of feta cheese, s&p and enjoy!

[cstout]

HillJ...sometimes I just would slice a huge sweet onion & a fresh tomatoe & make a sandwich that way....simple sure is good isn't it??

[HillJ]

Absolutely ! Especially when the weather hits 100 degrees...take me to a cold, crispy, crunchy simple slice of heaven with a cold lemonade and call me humble.

[cstout]

HillJ, you shall walk among kings when you can enjoy something fresh from dear Mother Earth. Yes, I do see what you are saying, "we are truely humble when we can be satisfied with the simple things in life." Thanks for pointing that out.

[al b. darned]

Last night it was fresh-from-the-garden cucumbers sliced the long way on good rye bread with horseradish mayo and fresh ground pepper. Perfect for the hot days we've been having.

[cstout]

Just love those fresh cucumbers,,,,,wish I had a garden full of 'em....way too hot this year around here...enjoy another one for me.

[BananaBirkLarsen]

Ooh, ooh, I've got another one I almost forgot about.

Take a nice potato roll and spread a thin layer of mayo on each side. Add slices of roast turkey, crumbled blue cheese and sliced, juicy pears. Sprinkle on some sea salt and pepper and it's perfect!

[cstout]

Yes indeedy, got my pencil handy & wrote myself another great sounding combo. My my, you folks do know how to put a good sammy together. I am in heaven just keeping track of all these luscious bites!!

[petek]

Bacon,fried egg.cheddar,tomato,hot pickled peppers and mayo on toasted multi grain bread.

[cstout]

petek...that sounds downright southern to me...I like something like that for breakfast, oh heck, I like something like that anytime.

[petek]

It's so good and since I'm up here in Canada(southern Canada) I like to switch Peameal bacon for regular once in a while..

[cstout]

Southern Canada??? Oh well, I was way out of line when I said it sounded
Southern, you are so gracious to share your sammy with us anyway..just goes to show, good food is universal.

[ChiliDude]

This one surprised me because I'm a devout carnivore. Take a rectangular crusty roll made with a ciabatta dough recipe, and slice it to filled with the following ingredients. Add a layer of chopped stuffed green olives, next a layer of homemade salsa fresco (pico de gallo), next add marinated artichokes, then a layer of Romaine lettuce topped with slices of provolone before putting the top of the roll on. I've made this sandwich a couple of times for lunch at home.

I buy the rolls at a bakery outlet near my house. I can tell that they were baked with a wet dough because of the size of the internal holes caused by fermentation. I've baked loaves of ciabatta (Italian for an old mishapen slipper) in the recent past. It's much too hot here now to bake anything. The rolls are about 7" long and somewhat flat.

[cstout]

I honestly think with all these combinations people are coming up, we could get through the rest of the summer quite nicely & they are quite healthy to boot.

[danionavenue]

I love a whole wheat pita with avocado, red onion, and chicken breast. Easy but great!

I also like an open faced tuna fish sandwich with pine nuts mayo and celery put under the broiler

[roxlet]

I just made his for my son today and he said that it was his new favorite sandwich -- toasted multi grain bread slathered with mayo, add sliced avocado turkey and salt. Easy but delicious.

[cstout]

Roxlet, I have made that & I would throw on some sprouts if I happened to have some...just to add to the nutrition value...yes yes, I am with your son on that one too.

[roxlet]

We never have sprouts in the house, so we're going to have to live without he added nutritional value, lol! Sprouts with avocado always remind me of LA for some reason.

[cstout]

Yeah, sprouts are hard to keep around...I think they go bad quickly. On the LA thing, the Woodstock days & all that stuff reminds me of the grassy stuffl...pardon the pun.

[BananaBirkLarsen]

Take a small chunk of fresh tuna and rub it with Thai curry paste (I've used a few different kinds and they all seem to work great). Lay it on a piece of foil, sprinkle with lime and butter, then wrap in the foil and bake until just cooked through.

Chop the tuna and mix with a bit of mayo and diced red bell pepper. Serve atop toasted sourdough with slices of fresh tomato, sea salt and freshly ground pepper.

[cstout]

BananaBirkLarsen...you are a dear for sharing this..sounds so freshing on this hot hot day. Now let me find my shopping list & add the Thai curry paste to it. Sure hope I can find all these ingredients you people are talking about...just making my mouth water.....I want to eat this stuff NOW!!!

[1sweetpea]

Mae Ploy makes great curry pastes. I have tried the red and green versions. There is also a yellow version, a Penang curry version and a Massaman curry version. I intend to sample all eventually.

[wattacetti]

I have some leftover bagna càuda dip (a little butter, a little olive oil, a little garlic, a little anchovy all whisked together). That's getting smeared on a sourdough baguette which will then be filled with some slow-poached shrimp, lightly pickled red onion, black radish and arugula.

[cstout]

Bless your heart wattacetti, you are catching on that I have no clue as to what some of these treats are & you are stating what is in them...I actually can go to my pantry & make the bagna cauda....oh no, you mentioned black radish....never seen one of those...my red radish will just have to do....bye bye, I am off to make me some bagna cauda dip...thank you. Now I have something to eat while I am reading all these other posts! Good food, good friends & the thought of more good food...life is good.

[wattacetti]

Black radish tastes exactly like red radish except that it's a whole lot bigger and the outer skin is black (it's white inside). I just happen to have one sitting there and it's got to be eaten.

My bagna càuda dip was 1/4 cup olive oil, 3/4 pound butter, 2 tins Spanish anchovies, and about a cup of minced new crop hardneck garlic. Just a little bit of each; whisk over low heat until the anchovies have disintegrated and everything is creamy.

[cstout]

You read my mind...I gathered up my ingredients & was starting to wonder what the measurements would be...did not want to bug you about that, so was just going to play it by taste....so kind of you to tell us how to make it.

[wattacetti]

There's no reference recipe for bagna càuda as far as I can tell. If you like less garlic or anchovy you can adjust to your liking.

[Will Owen]

I've been mixing prepared harissa paste (I get the French Le Cabanon in tubes) with mayonnaise (Best Foods/Hellman's) as a coating for fish and chops to be baked, and keep enough of the mixture around to try in various sandwiches. I haven't explored that much yet, just because I don't eat sandwiches as frequently as I used to since we've almost stopped using any white bread, including my beloved sourdough. Trader Joe's has a flourless sprouted wheat berry bread, though, that is actually good for sandwich use, so I intend to try that mayo mix sometime on a freshly-sautéed pork chop sandwich, and ham (real, not lunch-meat), and maybe a salmonburger too. Yesterday's Noble Experiment was with another invention, Wasabi Mayonnaise (also from TJ's) devilled eggs - had a couple left over from a potluck party, and chopped them up with a dab of extra plain mayo for an impromptu egg-salad sandwich, which brought back some childhood memories but with an extra kick.

Speaking of childhood memories, though - met this when I was maybe nine, and it's still my alltime favorite cold sandwich: liverwurst, Swiss cheese, sliced egg, lettuce, plenty of mayonnaise and a dab of mustard under the wurst, on good white bread. How many kids would go for that AND fall in love? Instantly? No, I never had a problem with liverwurst; it was hardboiled eggs I couldn't stand. But on that sandwich (and in egg salad, too) I loved'em.

[cstout]

Will Owen, speaking of liverwurst, that was my frugal meal many times...just minced up some onions, added mayo to the wurst & plastered this on saltine crackers. What more could a girl ask for when it was a long time till pay day? You speak of harissa paste, I don't know what that is...where will it be found in the food market? So sad that you are cutting out flour...the staff of life in my books. Sounds like you are faring quite well though. Thanks for the suggestions.

[Will Owen]

I'm pre-diabetic and working on my weight, so I'm trying hard to fight my urge to suck up those lovely white carbs, the pasta and potatoes and jasmine rice and sourdough bread.

Harissa paste can be found in middle-Eastern or Mediterranean food markets, where it runs about $5 for a tube. I found my first Le Cabanon when I was visiting Berkeley, then found another brand at (I think) a Sur le Table store in Pasadena, that I didn't like quite as much. So I did a Google search and found a supplier. Shipping was more expensive than a tube of the stuff, but since I use it pretty quickly I went ahead and bought ten or twelve, which brought the price down to under $3 per tube (and the unopened shelf life is like forever). My advice would be to try finding one to try, to make sure you like it. It's basically red peppers, oil and salt, plus I think some garlic. You can find recipes in Mediterranean/North African cookbooks, and fresher is reportedly better (and spicier!) - I think one of my Paula Wolfert cookbooks has it. And if you love liverwurst with chopped onion I'd guess you've got a good chance of liking harissa!

[1sweetpea]

Make your own harissa from scratch sometime and you'll never again buy the stuff in the tube, which is usually mostly tomato paste. I made one with a pile of dried chiles that I put through a spice grinder and ground to powder. The consistency is much different from flakes of chiles, but very intense. Combined with garlic, salt, coriander, caraway and a goodly amount of olive oil, it lasts in a tightly sealed jar for a few months without spoiling, especially if you keep a thin film of olive oil covering the harissa.

I'm going to trying the mayo-harissa spread very soon! It's also inspired me to try a harissa-spiked melted butter to go on lobster tails this evening. Sounds awesome.

[Will Owen]

Just made two discoveries: the stuff in the tubes should probably be kept in the fridge, as my last two seem to have corroded through! Second was the ingredients list: Hot chilis (sic) 68%, tomato purée 20%, onions, salt, transformed (??) potato starch, coriander, garlic, cumin, vegetable oil, chilli (sic) oleoresin. Just like Granny used to make! The other brand I bought was much more tomatoey and paste-like; this stuff has a coarser texture and better flavor. But 1sweetpea and my buddy David have now both exhorted me to try making it, so I guess I will. I'll either need to finally break down and buy one of those big Mexican mortars or re-purpose the Peugeot coffee mill to hot-peppers duty …

[cstout]

Will Owen,,,,yes I do love all things hot & spicy...bold flavors to wake up the taste buds. Will try anything at least once. I have done absolutely no "foreign" cooking & you folks are always coming up with ingredients that I have never seen or heard about. I shop at a fairly large supermarket, but it is in a German town & their ethnic isle consists of a few basic Chinese jars & a whole lot of imported German foods...oh well. I have been compiling a list to make a trip to an Asian store in San Antonio & hope they can speak English to help me out. Amazon is a good way to get hard to find ingredients but the shipping cost on these things stops me most of the time. I see a fellow chowhound has a recipe for harissa. Will check this out. Thanks again for all the info.

[cstout]

Hmm, how 'bout a cold slice or meat loaf (or turkey) with some Slang Jang piled on top? Slap it on your favorite bread or just eat it that way

Slang Jang (this is good on just about anything)
2 C. chopped ripe tomatos
1 chopped bell pepper
2 C. chopped onions
Make a dressing from the following;
2 T. canola oil
1/3 C. sugar
1/2 C. apple cider vinegar
garlic salt or powder
Mix the dressing up & pour over chopped veggies.
Marinate in fridge for a couple of hours.
Simple, but oh so good when the veggies are home grown.
Don't you just love how the sound of Slang Jang just rolls off your tongue?
You could sub the sugar for a sweetener or just leave out if you want.

[mariacarmen]

i grew up eating liverwurst (Bolivian parents - lotta Germans in the homeland) so i never had an issue with it either as a kid, love the stuff. in the past couple of weeks i've been making a faux banh mi with toasted rye, liverwurst, basil, sliced jalapenos, and some garlic chili sauce. once with sliced hard boiled egg, too. absolutely delicious.

[cstout]

Have you eaten head cheese or sometimes called Souse? Most folks make ugly faces when you mention this stuff, but made right, I think it is wonderful. I must try the garlic chili oil in the liverwurst.

[CeeBee]

Some of my favorites lately:
Roasted beets (sliced) on multigrain with goat cheese. Extra good if you leave it open-faced and throw it under the broiler or in the toaster until the cheese gets just a bit brown. Top with a drizzle of honey and freshly cracked black pepper.
Egg salad with arugula and tomato on a baguette or sesame bagel.
Grilled keilbasa and mustard on rye. Great hot off the grill. Almost as amazing cold or room temp.

[cstout]

CeeBee, roasted beet sandwich sounds heavenly, got my grocery list ready to shop for all these great recipes...thanks so much for sharing. Seems like the simple combination of ingredients always turn out so good..just have to be imaginative & that is something the chowhounds are gifted at!

[Pixie Muse]

Flatbread, preferably multigrain with smoked turkey, thin slices of mozarella bufala, a little bit of fried pancetta, red onions and chipotle sauce

[cstout]

Pixie Muse, wow that sounds yummy. Pardon my stupid question, what is mozarella bufala...I have eaten mozarella, but not ever seen the bufala?

[wattacetti]

Mozzarella made from buffalo milk. The good stuff has a different taste and texture than cow milk.

[cstout]

wattacetti, thanks for the info...I learn so much from you good folks here.

[Pixie Muse]

Yes, sorry for the late reply. Wattacetti is right. I stay away from cow products as much as possible, and I do love this mozzarella because of it :)

[cstout]

Pixie Muse, I sure hope my store has some buffalo mozzarella...will certainly check it out. Thanks to you too!!

[wattacetti]

Find any? I can get some really good quality mozzarella di bufala for something like $12 a ball.

If you do, also try it out with the classic caprese salad if you have access to good tomato, basil and olive oil.

[cstout]

This is my concoction for a jazzed up tuna sammy:

Make a sauce by mixing the following -

1 cup sour cream
diced green bell pepper, minced onion, chopped pimiento, a couple tablespoons wine vinegar, a little sugar & a little salt & some fresh ground black pepper

Finely shred some cabbage, about 3 or so cups

Grill some pineapple slices, either fresh or canned on the stove or the grill

Slice some tomatoes, very thin

Drain a can of white tuna (9 oz) & fold in the cabbage & tuna into the sour cream sauce.

Butter one slice of bread & slather the tuna/cabbage mixture on the other side. Top with the grilled pineapple, tomato slices & a thin slice or two of your favorite cheese (I use cheddar). Broil in oven or just top with a buttered slice of bread & brown in a skillet or grill pan.

You could come up with a mayo sauce of some sort instead of the sour cream..

[ipsedixit]

This won't change the world, but this is what I've doing lately.

Take one thick slice of bread (either Brioche or Texas Toast type of bread).

Slather on the PB, freshly ground if possible.

Sprinkle on a good amount of Panko, so that it covers the PB.

Then take a creme brulee torch and light scorch the Panko, so you have a nice crunchy crust on top with a bit of charred bite to it.

Then, sprinkle on a bit of Sea Salt, and serve open-faced and enjoy.

[cstout]

Well, that certainly sounds good, just wish I had one of those torches though. Just the idea of fresh ground PB will be a good addition. Oh well, I shall put the torch on my wish list. Thanks ipsedixit.

[ipsedixit]

Or just stick it under your broiler for about a 1 minute or so.

[jlhinwa]

That sounds amazing. What a great idea...will be trying that soon.

[Querencia]

Good in summer: mix any mayonnaise half-and-half with salsa and apply it to deli roast beef in a sandwich. Or, mix a cup of mayonnaise with 2-3 tablespoons of tahini and season it with lemon juice, garlic, MINT (do not omit), and a little hot red pepper---good with cold chicken on a sandwich.

[cstout]

Querencia,
Hmmm, bet the mayo & tahini sauce would be good on a fried fish sandwich also. Thanks for sharing.