Sandwich Ed Thread (Sandwich, Topping, and Recipe advice)

[wrinklefudger]

okay folks, try this one out, I call it the thigh thickener.
Ingredients:
Two slices of an egg bread such as brioche or challa, thickly cut
Eggs
Cream
Roasted garlic puree
chives
Ricotta cheese
citrus zest and juice (preferably from the lemon or mandarin orange families)
capers
honey(optional)
bacon (optional)
pickled shallots/red onions (optional)
pickled fresno chiles (optional)
Sun dried tomatoes (optional)

mix the eggs, cream, garlic and chives and then dip the bread in the resulting custard. fry or bake the slices of bread until golden brown. mix the ricotta, zest, juice and capers in a bowl, along with the honey if it is being used, then spread on the savory french toast. top with any other ingredients, add salt and pepper, and then consume in a messy manner

[Nimz]

Live near a Trader Joe's? Them goods be divine. (I've also heard -and smelled- that TJ's sells a heavenly vanilla-cinnamon-nutmeg tea blend around the winter hols but that's a tangent.)

Trader Joe's is an awesome place. Last couple of times I went to the one in Glendale I have smelled that tea and it is omgiwantthatinmybelly. They are currently selling a wrap that is really good - some kind of Thanksgivingy thing with turkey, stuffing, and dried cranberries (similar to craisins). The dipping sauce is basically gravy. I usually don't care for stuffing or for the dipping sauces that come with some of TJ's wraps, but they totally nailed it on both counts.

[Maltor Drey]

Yesterday I put peanut butter and jam on a croissant and toasted it. It was amazing.

[C4Pottery]

I've discovered that it is easy to make butter out of nuts. Nuts of choice, pinch of salt, about ten minutes in a food processor. I'm gonna use Brazil nuts or cashews next. Screw peanut butter, I have made the Best Thing:

Pistachio butter. It is excellent on wheat toast with honey. Also, excellent in general. The problem is, the pre-shelled pistachios seem to have a roasty aftertaste that I don't like, and the result is an ugly shade of brown. Pistachios in shell, while time consuming, are totally worth using if you have friends you can con into helping. Also, green.

The Comte Monte Cristo (to be pronounced as fast as possible i.e. "comdemachrisso")

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Ingredients:
2 hot dogs, preferably all-beef
Butter
2 slices of white bread
Swiss cheese
Your favorite jelly

Construction:
Put a skillet on medium-high heat and coat lightly with butter. Slice the hot dogs lengthways and place them in the skillet to fry.

When hot dogs are fried on one side, flip them over and then place Swiss cheese liberally over hot dogs. Add a handful of water (alt: chicken stock) and cover skillet.

While hot dogs are steaming, apply jelly liberally to bread. Don't hold back. You're in this to win this.

Steam the hot dogs until the cheese is well-melted. Once cheese is well-melted, remove hot dogs and cheese from skillet and place onto bread. Close sandwich and enjoy.

im gonna put jelly on this hot god

But in all seriousness, if you ever find this book, Nocturne?

MAIL IT TO ME.

I WILL BUILD A TEMPLE AROUND IT.

Actually I'd just add to it. Starting with a Prince of Sturmhalten's Big Bet.

[glub]

Pistachio butter.

wow wow wow wow wow wow wow
If you wanted to make a chocolate nut butter, would you throw in part of a chocolate bar or a dash of chocolate powder? But green butter sounds like the most incredible thing. How have you been storing your butters (or do you make just enough to use each time)?

The It's Sunday Morning And I Want A Danish But It's Cold Outside Uni Student Sandwich
Ingredients:
1-2 apples (I used honeycrisp because that was available)
Like a tablespoon of brown sugar?
1/2-1 cup mozzarella, shredded
2 slices bread (recommended: cinnamon raisin or white)

1) Cube the apple and throw it in a skillet at low heat. Add brown sugar and stir, occasionally, for sevenish minutes.
2) While you're waiting, pop the bread in the toaster.
3) When the apples start looking shimmery and soft, generously sprinkle the cheese over.
4) Wait a few minutes. Turn the apples/cheese mess over as best as you can.
5) Huh you're hungry and your kitchen is starting to smell like a Danish bakery. The bread looks sufficiently toasted and there's syrupy stuff around the edge of the pan.
6) Spoon that totally decadent gooey candylike mess onto a slice of bread and fold it around its precious cargo. Consume, taco-style.

[Nimz]

The It's Sunday Morning And I Want A Danish But It's Cold Outside Uni Student Sandwich
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Mein Gott, genius! I was recently wondering about various ways to cook apples, and skillet is one I've not yet tried. And to sandwichify it. !!!!

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Last think I did with cooked apples was not a sandwich, hence this being in a spoiler...
1 apple, quartered, cored, and sliced.
3 carrots, sliced.
Mix together in a pyrex dish, along with a dallop of spaghetti sauce.
4 chicken thighs, placed on top.
Generous dallop of red wine.
Cayenne pepper lightly sprinkled on top.
Place in oven at 350°(F) for 90 minutes, basting with a large spoon every half hour - 45 minutes.

Good with rice. I wish I had had potatoes to cube and put in with the chicken as well, but then I'd also have needed a larger pyrex dish. I imagine the mishmash of stuff without the juices would go well in a sandwich, too. Or a wrap. I need to remedy my bread shortage soon, but I still have some tortillas...

I believe I may be procuring some brown sugar on my next bread hunt.

[Selcouth]

Ooh. I stumbled across the making-your-own-mayo posts here, and an intriguing post in the Dining section of NYTimes, which I don't know why I read, and I would like advice. Let's just pretend this relates to sandwiches, because you put mayo on sandwiches.

To preface, I'm allergic to eggs, which is probably a deal breaker right there for mayo. However, I was recently considering making some sort of olive "mayo" to go with pasta. If I just dumped a bunch of pitted black olives, oil, a little water, and garlic into a blender, according to mayo lore it would break because of the lack of an emulsifier. Is there a magical way to get it not to do so without using eggs?

I'm also allergic to a lot of other things but instead of listing them all I figure I will experiment with suggestions.

Sandwich-related part: is it still considered a sandwich if you use nontraditional bread such as naan or dosas? Allergies + cultural heritage have impacts on what is readily available.

[memento vivere]

Sandwich-related part: is it still considered a sandwich if you use nontraditional bread such as naan or dosas? Allergies + cultural heritage have impacts on what is readily available.

I have no clue about the mayo part unfortunately. But as far as I'm aware, the word "sandwich" generally has a really broad definition, and as long as it's a dish consisting of stuff between pieces of some kind of bread (and maybe not even necessarily bread?), then it's a sandwich. In fact, in the culinary arts class I took in high school, I'm pretty sure they defined pizza as a "type of open-faced sandwich". And I know I've heard pitas filled with things being referred to as sandwiches... as well as maybe things like quesadillas? I think it depends on how much of a purist you are with the definition of "sandwich" though. Some quick google searches have shown me that there's a bit of debate on whether or not quesadillas and pizzas count.

But in the end as long as the food tastes good, who cares.

[Elementoid]

I have a vegan friend who doesn't eat regular mayo, and there are other ways of making it that don't necessitate eggs.

[C4Pottery]

wow wow wow wow wow wow wow
If you wanted to make a chocolate nut butter, would you throw in part of a chocolate bar or a dash of chocolate powder? But green butter sounds like the most incredible thing. How have you been storing your butters (or do you make just enough to use each time)?

I would grind up cocoa beans. They're delicious (read: bitter as an overcompetitive person with a silver medal)

I've been storing them in 12 ounce chinese takeout containers and empty pickle jars.

Is there a magical way to get it not to do so without using eggs?

The component of eggs that provides the emulsification is called Lecithin. Another good source of lecithin is Soy, but here's a better solution: Add dry mustard to your mix. Dry mustard is not as strong an emulsifier as lecithin, but it works. I have hand whisked vinaigrettes with dry mustard that didn't separate for days, but it takes patience and practice. So: Dribble the oil into a food processor containing your other ingredients, drops at a time, then upgrade to a narrow stream. do not progress beyond the narrow stream phase. Many food processors also have an insert that will dribble oil in slowly for you. Mayo contains one cup of oil per egg, so per ~50 grams or around 45 mL of other substance, add one cup (~236 mL) of oil. You're gonna use about a gram of dry mustard. If you use non-dry mustard, use about 5 grams.

Vegan mayo probably uses soy lecithin. I don't know where one would buy that though. You could, of course, add other ingredients to storebought vegan mayo.

[CH35H1R3]

best sandvich recipe ever

2 frozen waffles
blackberry jam

take the waffles outta the freezer put the jelly inbetween and eat before it thaws to much ^_^ that or forget the jam and just eat frozen waffles

[Nimz]

Tonight I dined on a classic. PB&J. With a banana on the side. This post is dedicated to the people wondering where the completely basic sandwiches are.

[Maltor Drey]

Tip for you guys: Don't put apple slices on a sandwich and then toast it.

They go mushy.

[Walliard]

Had a stroke of inspiration the other day.

Italian Chicken Wrap
-Tortilla (obviously)
-Chicken breast
-Tomato sauce
-White rice
-Cheese (ideally parmesan, but I only had cheddar)
-Serve warm

9/10 would eat again, especially if decent-quality tomato sauce were involved.

[Nimz]

Had a stroke of inspiration the other day.

Italian Chicken Wrap
-Tortilla (obviously)
-Chicken breast
-Tomato sauce
-White rice
-Cheese (ideally parmesan, but I only had cheddar)
-Serve warm

9/10 would eat again, especially if decent-quality tomato sauce were involved.

I have all those right now! Well, after doing a s/breast/thigh/. Nothing a deboning can't take care of. I think I'm going to try that.