Sandwiches
Just not a lot of them this month
I have a great idea (which could totally suck in reality) for a Halloween sandwich
...you know, for the kids...
The Grocery List:
The Bologna with a name
Ketchup
Mustard?
Relish?
Dill Pickles
Sandwich bread (I'll know it when I see it)
The tools:
Grill or panini press, in my case
Think you know what I'm up to?
Tuesday, October 27, 2009
Wednesday, October 7, 2009
Check yourself before you Wreck yourself
Usually (read: always) I’m all about free food, especially when the free food is sandwiches
Today, however, I discovered I must say “NO” to a particular free food sammie: The Wreck from Potbelly’s
As previously discussed, I prefer the sandwiches from local, mom and pop type establishments, but not really a food snob, I’ll dabble in the chain gang of mass produced munchables
I’ve never had an issue with Potbelly’s before, but then again, I usually (twice to be exact) order the chicken salad salad so I guess I never knew much about their sandwiches
My workplace had me order a variety of sandwiches for training that’s taking place today, and as a perk, I get first dibs at the sandwich tray.
*Note: I think dibs is less perk and more due to my love of sandwiches
I chose THE WRECK
It sounded very unhealthy and very delicious with its promise of salami, roast beef, turkey, ham, and Swiss tucked into warm wheat bread
Today, however, I discovered I must say “NO” to a particular free food sammie: The Wreck from Potbelly’s
As previously discussed, I prefer the sandwiches from local, mom and pop type establishments, but not really a food snob, I’ll dabble in the chain gang of mass produced munchables
I’ve never had an issue with Potbelly’s before, but then again, I usually (twice to be exact) order the chicken salad salad so I guess I never knew much about their sandwiches
My workplace had me order a variety of sandwiches for training that’s taking place today, and as a perk, I get first dibs at the sandwich tray.
*Note: I think dibs is less perk and more due to my love of sandwiches
I chose THE WRECK
It sounded very unhealthy and very delicious with its promise of salami, roast beef, turkey, ham, and Swiss tucked into warm wheat bread
Doesn’t that make your mouth water?
Tell your mouth to knock it off
My sandwich came as a few layers of meat slapped on a piece of bread with entirely too much mayo. I couldn’t even taste the rainbow of meats; the mayo, lettuce, and tomato were surprisingly overwhelming.
The only bite I vaguely remember tasting was that of the Swiss.
That was nice.
I’m not going to let one bad tomato kill the vine, but I probably won’t be going to Potbelly’s for a long time… unless there’s another free food day, because even if it sucks, it’s still free food.
Tell your mouth to knock it off
My sandwich came as a few layers of meat slapped on a piece of bread with entirely too much mayo. I couldn’t even taste the rainbow of meats; the mayo, lettuce, and tomato were surprisingly overwhelming.
The only bite I vaguely remember tasting was that of the Swiss.
That was nice.
I’m not going to let one bad tomato kill the vine, but I probably won’t be going to Potbelly’s for a long time… unless there’s another free food day, because even if it sucks, it’s still free food.
Tuesday, September 29, 2009
Submarines belong in my stomach
I ordered a three foot party sub from Vg’s this past Friday for Sunday pick up
Yes, I may have been at the bar when said sub was ordered
Yes, I may have called the deli worker “Deli Dan” when I placed my order
Yes, I may have been drinking
But who cares? I ordered the most delicious Italian sub from VG’s in a monstrous quantity. Truthfully, these subs must be at least 2 feet or longer because otherwise you miss out on the awesome French bread.
When I picked up my yard of sandwich, my mother told me I was crazy (as did everyone else I told of my sandwich) and also said there’s no way I could eat it all.
That sounded like a challenge.
Layers of provolone cheese, salami, and ham are stacked on a loaf (yardstick) of French bread freshly baked by the VG’s bakery. Add to that the lettuce that’s somehow more delicious in shredded form, tomatoes, and red onions. It has to be red onions- I think that’s the secret to the sub’s deliciousness. Well, that or the oregano mix that works so well with the vinegar.
It’s 8:12 am and I’ve already eaten my breakfast sub, yet I’m drooling all over again at the thought of lunch’s sub!
Another key to this sub, in my opinion, is how you cut the sub. Maybe it’s because every open house or picnic I’ve ever been to has cut in one-inch sections, but I really believe the sandwich tastes better that way. Besides, doesn’t everyone always feel better eating smaller portions? Never mind that I go up for seconds, thirds, fourths, and even fifths of the one-inch wonder!
As of today, Tuesday morning, I’ve got 1.5 feet of sub to go.
I won’t lie; I did share at least 6 inches of sub with my friend.
I won’t lie again; I totally ate at least 6 inches of sub before my friend came over so I wouldn’t look like a pig, which is kind of ridiculous because COME ON! I ordered a 3 foot party sub for myself!
Yes, I may have been at the bar when said sub was ordered
Yes, I may have called the deli worker “Deli Dan” when I placed my order
Yes, I may have been drinking
But who cares? I ordered the most delicious Italian sub from VG’s in a monstrous quantity. Truthfully, these subs must be at least 2 feet or longer because otherwise you miss out on the awesome French bread.
When I picked up my yard of sandwich, my mother told me I was crazy (as did everyone else I told of my sandwich) and also said there’s no way I could eat it all.
That sounded like a challenge.
Layers of provolone cheese, salami, and ham are stacked on a loaf (yardstick) of French bread freshly baked by the VG’s bakery. Add to that the lettuce that’s somehow more delicious in shredded form, tomatoes, and red onions. It has to be red onions- I think that’s the secret to the sub’s deliciousness. Well, that or the oregano mix that works so well with the vinegar.
It’s 8:12 am and I’ve already eaten my breakfast sub, yet I’m drooling all over again at the thought of lunch’s sub!
Another key to this sub, in my opinion, is how you cut the sub. Maybe it’s because every open house or picnic I’ve ever been to has cut in one-inch sections, but I really believe the sandwich tastes better that way. Besides, doesn’t everyone always feel better eating smaller portions? Never mind that I go up for seconds, thirds, fourths, and even fifths of the one-inch wonder!
As of today, Tuesday morning, I’ve got 1.5 feet of sub to go.
I won’t lie; I did share at least 6 inches of sub with my friend.
I won’t lie again; I totally ate at least 6 inches of sub before my friend came over so I wouldn’t look like a pig, which is kind of ridiculous because COME ON! I ordered a 3 foot party sub for myself!
Wednesday, August 19, 2009
Culinary Vacation
It's only Wednesday, but already I'm thinking about Friday's sandwich
I plan on doing enjoying some French cuisine at
The French Laundry
I don't know if what they serve is actually French, but I do know that they pile their sandwiches high and I can only eat half in one sitting
Also, the building they're in used to be a printing store
I think I get the same thing every time
Not because I'm boring
but because it always sounds so good
I couldn't even tell you what my "usual" is, but when I'm sitting on one the the metal outside chairs, pouring over the menu, I have a feeling I'm going to choose the same ridiculously named sandwich I always do
And I'm going to love it
I plan on doing enjoying some French cuisine at
The French Laundry
I don't know if what they serve is actually French, but I do know that they pile their sandwiches high and I can only eat half in one sitting
Also, the building they're in used to be a printing store
I think I get the same thing every time
Not because I'm boring
but because it always sounds so good
I couldn't even tell you what my "usual" is, but when I'm sitting on one the the metal outside chairs, pouring over the menu, I have a feeling I'm going to choose the same ridiculously named sandwich I always do
And I'm going to love it
Thursday, August 13, 2009
$1 Customer Appreciation Day at Jimmy Johns
Thank GOD someone I know knew it was $1 sandwich day at Jimmy John's
While sandwich lovers may pass on the JJ for one reason or another ("I don't like the bread", "What's the deal with the sprouts?", "I prefer such-and-such-local-sandwichery"), I really don't feel anyone should pass up on a legitimate, freshly made sandwich. Besides, can you get any more economical than a $1 lunch?
Didn't think so.
While I usually favor the #4 Turkey Tom (hold the mayo!), today I opted for the #5 Vito
While sandwich lovers may pass on the JJ for one reason or another ("I don't like the bread", "What's the deal with the sprouts?", "I prefer such-and-such-local-sandwichery"), I really don't feel anyone should pass up on a legitimate, freshly made sandwich. Besides, can you get any more economical than a $1 lunch?
Didn't think so.
While I usually favor the #4 Turkey Tom (hold the mayo!), today I opted for the #5 Vito
As I'm a big fan of Italian subs, especially those of the 3 foot party variety, I especially enjoyed the Vito
My sandwich artist literally threw slices of genoa salami, provolone, capicola, ...PAUSED and placed the onions back in their bin, NOT on my sandwich..., lettuce, and tomato on the bread then doused the pile like a fire starting pro
As I've said before, sandwiches are great because they're messy
By the time my "artist" was done with his materpiece, the sub looked like it had been smushed to the bottom of a backpack in a crumpled brown paper bag
The only beauty to be found was that of the sandwich wrapping, which upon careful ripping held my sub in a choke hold while I devoured
Upon approaching my last bite, I found myself wishing I had more sub to love
Typically I'm a patron to the local sandwich shops, but I'm really glad I was an appreciated customer of Jimmy John's today
Friday, August 7, 2009
GO FISH!
You know how most sandwiches, or any food, for that matter, taste better when prepared by someone else?
That rule does not apply to tuna fish.
I grew up on tuna fish sandwiches that were drowning in mayonnaise and relish.
So boring, and not to mention so unhealthy.
Honestly, I don’t really care about healthy because I like to pair my tuna fish sandwiches with a bag of Doritos (sadly, no, I don’t mean a snack bag), but really, lighten up!
At Whole Foods, I tried the Parmesan and basil tuna fish salad, and this is what I came up with for myself.
Sorry Whole Foods; I can’t afford organic.
How Liz Does Tuna Fish
Ingredients, Part I: for sure amounts
3 cans tuna (I prefer my fish in water, not oil)
1 red pepper, diced
1 green pepper, diced
Ingredients, Part II: test your taste buds
More or less that a cup of Parmesan cheese
About a ¼ cup of basil
Sprinkle of salt and pepper
How to:
Drain the tuna so it’s mostly dry, but still has a bit of moisture
Add the diced peppers and mix
Fold in the Parmesan cheese and basil
* I alternate between parm and basil to balance the flavors*
Sprinkle in the salt and pepper
VOILA!
You just made it my way!
If you must, choose mayo last and add it little by little.
I spread a generous amount on a pita or on Flatout bread to up the health factor. Equally delicious, and South Beach diet friendly, is to spoon the tuna mix into a large lettuce leaf for lettuce wraps.
*I apologize for the large quantity, but fear not! Tuna keeps for about three days.
That rule does not apply to tuna fish.
I grew up on tuna fish sandwiches that were drowning in mayonnaise and relish.
So boring, and not to mention so unhealthy.
Honestly, I don’t really care about healthy because I like to pair my tuna fish sandwiches with a bag of Doritos (sadly, no, I don’t mean a snack bag), but really, lighten up!
At Whole Foods, I tried the Parmesan and basil tuna fish salad, and this is what I came up with for myself.
Sorry Whole Foods; I can’t afford organic.
How Liz Does Tuna Fish
Ingredients, Part I: for sure amounts
3 cans tuna (I prefer my fish in water, not oil)
1 red pepper, diced
1 green pepper, diced
Ingredients, Part II: test your taste buds
More or less that a cup of Parmesan cheese
About a ¼ cup of basil
Sprinkle of salt and pepper
How to:
Drain the tuna so it’s mostly dry, but still has a bit of moisture
Add the diced peppers and mix
Fold in the Parmesan cheese and basil
* I alternate between parm and basil to balance the flavors*
Sprinkle in the salt and pepper
VOILA!
You just made it my way!
If you must, choose mayo last and add it little by little.
I spread a generous amount on a pita or on Flatout bread to up the health factor. Equally delicious, and South Beach diet friendly, is to spoon the tuna mix into a large lettuce leaf for lettuce wraps.
*I apologize for the large quantity, but fear not! Tuna keeps for about three days.
Monday, August 3, 2009
Write what you know: SANDWICHES
I wonder how many millions of sandwiches are consumed by school kids daily
I wonder how many kids out there forgot their delicious mom-made peanut butter and jelly and had to accept elementary issue peanut butter on white with a slice of cheese
I’ve always wondered if the slice of cheese was meant to go on the pathetic peanut butter, or if it was supposed to be a “side”
In any event, I believe the everyone grows up on sandwiches (and if you didn’t grow up eating staples like PB&J or grilled cheese, let me know what you DID eat growing up… I’m open to new things!)
Sandwiches are by far one of the greatest inventions
First off, they’re portable. They’re taken in lunch boxes to school, brown bags for work, and in baskets for picnics. I’ve known people to smuggle turkey sandwiches in their purse for a little late night bar snack (I may have been that girl a time or two).
Secondly, they’re amazing hot or cold. A delicious hot turkey will be just as, if not more, delicious having spent the night in the fridge and eaten cold the next day.
Sandwiches are versatile. Take a very basic grilled cheese: a slice of cheese, typically of the processed variety, placed between buttered pieces of white bread and grilled until toasty. This classic sandwich can easily be dressed up for the older, more sophisticated crowd by using rye, wheat, pumpernickel, or sough dough breads (in my opinion, no matter the type of bread, it’s always better if it’s homemade), and upping the gourmet factor with cheeses like gruyere, brie, camembert or gouda. A fan favorite no matter your age! (Truly, as this is a friend of the toothless, old or young)
Best of all, dear sandwich eaters, is that sandwiches are of few foods that are acceptable to eat with one’s hands. I don’t care how messy the stack-up is, you will never need to whip out a fork, and although not everyone appreciates this, you can often get away with licking your fingers when sandwich eating!
There are so many delicious combinations that I’m chomping at the bit to try.
So, I’m going to eat my way through this blog, and I’ll share my crumbs with you.
I wonder how many kids out there forgot their delicious mom-made peanut butter and jelly and had to accept elementary issue peanut butter on white with a slice of cheese
I’ve always wondered if the slice of cheese was meant to go on the pathetic peanut butter, or if it was supposed to be a “side”
In any event, I believe the everyone grows up on sandwiches (and if you didn’t grow up eating staples like PB&J or grilled cheese, let me know what you DID eat growing up… I’m open to new things!)
Sandwiches are by far one of the greatest inventions
First off, they’re portable. They’re taken in lunch boxes to school, brown bags for work, and in baskets for picnics. I’ve known people to smuggle turkey sandwiches in their purse for a little late night bar snack (I may have been that girl a time or two).
Secondly, they’re amazing hot or cold. A delicious hot turkey will be just as, if not more, delicious having spent the night in the fridge and eaten cold the next day.
Sandwiches are versatile. Take a very basic grilled cheese: a slice of cheese, typically of the processed variety, placed between buttered pieces of white bread and grilled until toasty. This classic sandwich can easily be dressed up for the older, more sophisticated crowd by using rye, wheat, pumpernickel, or sough dough breads (in my opinion, no matter the type of bread, it’s always better if it’s homemade), and upping the gourmet factor with cheeses like gruyere, brie, camembert or gouda. A fan favorite no matter your age! (Truly, as this is a friend of the toothless, old or young)
Best of all, dear sandwich eaters, is that sandwiches are of few foods that are acceptable to eat with one’s hands. I don’t care how messy the stack-up is, you will never need to whip out a fork, and although not everyone appreciates this, you can often get away with licking your fingers when sandwich eating!
There are so many delicious combinations that I’m chomping at the bit to try.
So, I’m going to eat my way through this blog, and I’ll share my crumbs with you.
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