Category Archives: Sandwich

A-Photo-A-Day: Spent-Grain BLETs.

Whole wheat & spelt spent grain bread with bacon, lettuce, fried egg, and tomato!

Related Recipe:

Spent Grain No-Knead Bread. – I made this recipe for the bread, but subbed 2 of the cups of flour with whole wheat and used almost two cups of water.


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Filed under Bread, Eggs, Grains/Rice, Photo Series, Pork, Sandwich, Spent Grain

A-Photo-A-Day: Meatloaf Sandwich Panini.

One thick slice of meatloaf, BBQ sauce, fresh part skim mozzarella (not the balls, just not the bagged stuff with preservatives on it), two slices artisan bread. Heaven!!

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Filed under Beef, Bread, Cheese, Pork, Sandwich

Simple Egg Salad.

I really do love egg salad, in fact I love anything you can dream up making from hard boiled eggs. Eggs in-and-of themselves are one of life’s most perfect morsels, but hard boil it and there is a way it can actually be better, it is now portable! I love it. Specifically here though we are going to talk about egg salad. It is best, in my opinion, on a light buttery croissant with simply a piece of romaine and provolone. This is the exact combination I ate for lunch nearly every day of my college career.

Today I am adding a new ingredient to my simple egg salad, relish. This relish was made with refrigerator pickles that I threw together with the last of the cucumber harvest. I did not record the recipe, but it was your standard water, vinegar, salt and sugar receipe. It has some chili d’Arbol in it and some garlic and celery seed. I must have been heavy on the sugar because they are sweeter than my normal pickles, and they did not get over vinegared so I am thinking I topped them off with water when there was not enough brine. If you do not have any refrigerator pickles on hand you could always try your hand at making them, or you can sub in your favorite relish.

Simple Egg Salad. Makes two sandwiches.


4 hard boiled eggs

2-4 T relish

1-2 T sour cream

1/2 t mustard

pinch of kosher salt

pinch of fresh cracked black pepper

Cut eggs with an egg slicer two directions.

Combine all ingredients in a small bowl.

Adjust salt and pepper as needed. Enjoy on bread or crackers.


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Filed under Eggs, Gluten Free, Grain Free, Sandwich, Vegetables, Vegetarian

Smoked Tri-Tip Two Cheese Sammy.

Made smoked tri-tip for the Memorial Day long weekend and in typical fashion we made sammies again. I thought against posting this because it is redundant to the last one I posted and it is not really a recipe. But this one is so much more that I had to share. My god this sandwich was good.


4 oz Smoked Tri-Tip, very thinly sliced

2 T buttermilk blue cheese dressing

1 handful of fresh greens

1 slice of  swiss cheese

1 bakery quality bun, preferably with an egg wash to promote crisping on the top

Thinly slice greens and toss with blue cheese dressing. Toast bun and remove from toaster oven. Place swiss cheese on top and put back in toaster oven on broil until cheese is bubbly. Place meat on bottom half of bun and top with blue cheese lettuce slaw. Place cheesy top on top of sandwich and enjoy.


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Filed under Beef, Edible Plants, From the Garden, Sandwich, Smoker Fare

Barbacoa Cheddar Sammys.

I have a lot of yummy foods in the house right now and what better way to assemble them than into a sandwich! These beef barbacoa and cheddar sandwiches were a quick and easy weeknight dinner. Round out the meal with some grilled fries or rabe and you are set!

Ingredients (for two sandwiches, or three small ones like I made)

A handful of barbacoa

A handful of shredded cheddar

Thinly sliced red onions

Bread of choice (I used 10 Grain No-Knead)

Preheat panini pan. Heat meat in microiwave for 30 seconds. Toss with shredded cheese. Using your hands, gently mash handfuls onto one side of bread for each sandwich. Top with red onion. Panini.

Sever with a dipping sauce of choice. We enjoyed a sour cream/lime/cilantro sauce, which is 1/2 C sour cream, juice of 1/2 lime, 2 T chopped cilantro. Mix to combine. My hubs also used a little BBQ sauce.


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Filed under Beef, Sandwich

Smoked Tri-Tip Sammy.

What to do with smoked tri-tip?? Make the best sandwich in the world.


4 oz Smoked Tri-Tip, very thinly sliced

2 T high quality mayonaise, like Smart Balance

1 t prepared horseradish

2 leaves of red Russian kale

1 slice cheese of choice, I recommend swiss

1 bakery quality bun, preferably with an egg wash to promote crisping on the top

Combine mayo and horseradish. Toast bun in toaster oven. Add cheese to top of bun and broil for 1 minute in toaster oven. Put mayo and kale on bottom of bun. Add tri-tip and top. You will never want another beef sandwich agian!


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Filed under Beef, Sandwich

A Tale of Two Breakfasts – Chapter 1: The Waffle Sandwich.

There are many types of breakfast foods. Some people like a cold bowl of cereal that won’t weight them down, while others prefer a heavy, hot filling meal. I like all of the options personally, but this weekend we ran the gamut of options with a heavy, porky option on Saturday and a light, eggy option on Sunday.

The first was the Waffle Sandwich. For some reason this one just screams indulgence in my head. There really are no ingredients that are overly indulgent here, jut your standard breakfast ingredients: eggs, bacon, cheese, waffles. But for me it is the way the hubs proposed assembling the ingredients that just seems out of this world to me. He asked me to make a sandwich out of the fixins and panini them! Oh yes, I said panini them!

Simple enough I say, and so that is what I made for breakfast this Saturday! The only additions he made or would have made was some hot sauce…which is always added to his breakfast and some gravy, which I did not make. But I have to agree, given the substance of this sandwich with waffles on either side, a cup of gravy on the side would have been amazing.

Ingredients and procedure.

Waffles, I use Bob's Red Mill Pancake & Waffle Mix. This is my favorite mix.

Eggs, about two scrambled eggs per whole sandwich.

Bacon, about four fried slices per sandwich. I use Fletchers Thick Cut Peppered, so if your bacon is really thin, you might want to do extra slices! Shredded cheese, I used some monterey jack here because it is so creamy and melty.

Fry your bacon and set aside. Make your waffles and scrambled eggs. Preheat your panini pan.

Assemble the sandwich.

Start with a waffle

Add cheese.

Add bacon.

Add eggs.

Add more cheese.

Add another waffle.



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Filed under Breakfast, Eggs, Panini, Pork, Sandwich

Pizza Panini Sandwiches.

While I am on the subject of comfort food these days, it reminds me that while most comfort foods are gravy based….not all of them are. Sandwiches are one of my most beloved foods. Keep in mind this is composed foods. My favorite stand-alone foods, in order of nearness to my heart are 1. Cheese, 2. Mushrooms, 3. Crab. However, sandwiches take the cake for being the best whole dish or meal, and of course as the most perfect vessel, a sandwich can, and should contain at least one of my top three favorite foods at all times.

The other most wonderful thing about sandwiches is that they, like pizza dough, tortillas, masa, potatoes or any other blank canvass medium, are one of the easiest vehicles for getting food into the mouth. You can make a sandwich with just about anything. They are as nutritious as you want them to be, or perhaps they are not, perhaps they are your dessert, containing marshmallow fluff and Nutella!

Sandwiches are also quick. Today was the first day this week we have been home before 10pm. It was also the first time we have mowed the lawn! So after getting a little post work workout in and not feeling motivated to cook a whole lot we needed something easy, fairly quick, and delicious. Pizza paninis it was!

This was such a delightful mouthful. Sure it required some slicing and some cheese grating, but those are relaxing tasks that I enjoy. There was no slaving over a hot stove or standing in the kitchen for longer than 20 minutes. I think I could just panini anything! Have fun, be creative!


Sliced artisan bread (2 pieces per sandwich)

Pizza sauce

Granulated garlic and dried oregano

Shredded cheese (we used mozzarella and parmesan)

Toppings of choice (we used pepperoni, sausage, green peppers, black olives, red onions)

Slather as much sauce as you would like on each slice of bread. Sprinkle with garlic and oregano. Put half of the cheese on one slice of the bread. Pile on the toppings you want, taking care to keep the surface level.

Top with the rest of the cheese and other slice of bread.

Cook on a preheated panini pan, medium if using the stove until desired doneness.


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Filed under Panini, Pizza, Sandwich, Vegetarian

Breakfast “Burgers”.

Last week we had some sausage biscuits for breakfast at a local bakery. The biscuits were amazing and buttery and made you want to eat more and more and more. The idea was awesome, the sausage was more like a burger than an accoutrement to the larger and greater good. It was good, moist, and delicious, but it overpowered the biscuit, cheese and egg enough that I removed it from the sandwich.

That said, the hubs thought we should try this one out at home…and so we did. We used the Como bread from the same bakery that had the original on hand! The bakery is called Grand Central Bakery and it wonderful and all over Portland and Seattle. Their Como is amazing, a standard artisan bread, but oh-so-much better and as described by the bakers themselves, “an Italian-style white with a golden, nutty crust and chewy interior”!

This recipe is for two sandwiches.


1/2 lb bulk breakfast sausage (I used sage pork sausage)

4 slices artisan bread (use the highest quality you can find)

4 slices cheddar cheese

2 eggs

2 T chives

Cooking spray

Set out bread slices and place one slice of cheese on each slice. Form the sausage into patties that replicate the shape of your bread. Cook patties in sauté pan over medium heat and remove from pan when no longer pink. Place patties on one slice of bread for each sandwich. Keeping pan at medium heat, crack eggs into pan and cook over easy. Cook the eggs in the sausage fat, or remove with a paper towel and use cooking spray. Sprinkle half of the chives over the eggs while they cook. Put one egg on each sandwich. Sprinkle the rest of the chives over the sandwich sides.

Preheat panini pan over the medium heat of the burner. Put the sandwich sides together carefully, so as not to break the yolks. Place on the panini pan and put down the lid. Take care not to push to hard as the weight of the lid will crush the yolks on their own. Cook over medium heat for 3-5 minutes on each side (depending on how hot your burners are).


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Filed under Breakfast, Eggs, Panini, Pork, Sandwich