Friday, November 3.
National Sandwich Day.
In the 18th Century, a British earl named John Montagu, 4th Earl of Sandwich, visited the Eastern Mediterranean. Here, he was captivated by the sight of Greeks and Turks assembling, and then eating, sliced meats within two slices of bread. Montagu would replicate this marvel on his return to the United Kingdom, in need of a meal he could enjoy with one hand and leave the other free for 24-hour gambling streaks. Years later, the #sandwich became a gastronomic staple. And the rest, as they say, is history.
It is the TARDIS of food. Meats, cheeses, salads, vegetables, sauces, spreads, herbs, and spices all arranged with deceptive simplicity between two slices of bread. Join us this Friday, November 3, as we celebrate US National Sandwich Day—and doth our collective caps to the Greeks and Turks to whom the world owes so much.
Is a hot dog a sandwich? You decide x
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Smoked Salmon and Green Onion Sandwiches
"Oh, they are so good!" said Ava, biting hungrily into these Smoked Salmon and Green Onion Sandwiches, as we were having a picnic on Cheltenham Beach in Devonport. "I can't believe you put so much flavour into something you whipped up so quickly!" I was more than a little bit chuffed, but I must say, they are really good, especially if you intend to eat them on a beach! Happy Saturday!
Ingredients (serves 2):
3 heaped tablespoons sour cream or crème fraîche
1 teaspoon dried tarragon
1/2 teaspoon freshly cracked black pepper
1 large Green Onion
4 large slices Wholemeal Loaf
1/2 tablespoon unsalted butter, softened
abou4t 60 grams/2 ounces Smoked Salmon
Spoon sour cream into a small bowl.
Add dried tarragon and black pepper, and give a good stir until well-blended.
Finely chop Green Onion, and stir into the cream mixture. Place in the refrigerator, at least half an hour.
Toast Wholemeal Loaf, and allow to cool completely.
Generously spread Green Onion and tarragon cream onto two of the toasted Wholemeal Loaf slices, and butter on the two others.
Lay Smoked Salmon onto the buttered Wholemeal Loaf slices, and close sandwiches together. Keep in the refrigerator until serving time.
Cut Smoked Salmon and Green Onion Sandwiches in halves, and wrap in cling film if bringing on a picnic!
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Pkm Scarlet Violet 4 Star Sandwich
Long title:
Pokémon Scarlet & Violet BBQ 4 Star Sandwich WITHOUT HERBAS.
[Picture ID: A recipe to get a 4 star sandwich without herbas in the game Pokémon Scarlet and Violet. The full recipe in text form will be at the bottom of this post. Picture ID End.]
Alright people! I spent way too much time making this but - here's one of the most common recipes for 4 Star Sandwich without Herbas, now in a picture made by me! Hopefully this makes it easier for you all to see exactly what you need to bring in the Union Circles while trying to get those BP from the quests.
Feel free to save this picture to your computer/reference to this while making BBQ-sandwiches! ♥ If you reblog to spread this to others I would greatly appreciate it as well. ♥
For those of you who need it, here's also the recipe in text form.
.
What you need for a 4 star sandwich WITHOUT herbas...
In total: 4 hamburgers, 4 cream cheese, 8 mustard (bottles).
If you're 4 players in the sandwich picnic, each one of you bring:
1 hamburger, 1 cream cheese, and 2 mustard (bottles).
If you're 3 players in the sandwich picnic, each one of you bring:
1 hamburger (+1 if you're the host), 1 cream cheese (+1 if you're the host), and 2 Mustards (+1 if you're NOT the host. I repeat, for the Mustard it's if you're NOT the host that you bring the extra bottle).
If you're 2 players in the sandwich picnic, each one of you bring:
2 hamburgers, 2 cream cheese, 4 Mustard (bottles).
End of Recipe.
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Castletown Café Episode 10: Clubs Sandwich
The Clubs Sandwich, a sandwich that can be split three ways! It heals 30 HP to the whole team in Chapter 1, and 70 HP in Chapter 2. A play on the club sandwich, this sandwich is more than likely shaped like the Clubs suit given the setting and theme of Chapter 1′s Dark World, and the fact that Clover, a hydra-like beast based on the Clubs symbol, can it to you in Chapter 2.
In real life, a club sandwich is a tall sandwich consisting of white bread, ham or turkey, chicken, and bacon, held together with layers of white bread. Of course, it’s not shaped like a club at all, but it’s often big enough to share with others - as long as they eat meat or pork products, which I don’t. I knew I would not be making a true club sandwich, but instead, a delicious vegetarian sandwich that consists of three sandwiches arranged in the shape of a club, allowing it to be shared between three people. With an assortment of roasted vegetables, Swiss cheese, caramelized onions, mixed greens, and a zesty dill sauce, this veggie sandwich for a party of three is best served warm with toasted sourdough bread.
There are many steps to this sandwich, from making the sauce, cooking the filling, and shaping the bread, to the full assembly of the sandwiches at the end. First things first, we make the dill sauce. I used this recipe from loveandlemons.com, with a couple modifications: instead of fresh, grated garlic, I used garlic powder, I omitted the onion powder because I didn’t have any that was fresh, and since the grocery store I go to often lacks fresh herbs, I used dried dill weed that’s just as fragrant and delicious. One thing to note: always use less of a dried herb or spice than a fresh one. Dried herbs are smaller but more potent than fresh!
Next, take three slices of sourdough bread (preferably from a large round loaf to get the slices as illustrated in the shaping instructions below as well as the above photo) and cut them into tear-drop shapes, using toothpicks as a guide:
Ta-da! I hope these illustrations help!
Lastly comes the roasting of the three vegetables: zucchini, red pepper, and Roma tomato, and the cooking and caramelizing of the onion. (You can add or change whatever veggies you want, of course, or even add meat or mushrooms - it’s your sandwich.) While those vegetables are in the oven, fry up a thinly sliced yellow onion on the stove over medium heat until browned and soft - then add balsamic vinegar to give it that flavor.
Whether you follow this recipe or customize it to your tastes, I hope your result is a lovely sandwich for you and your friends or family to enjoy! I know mine was absolutely delicious.
CLUBS SANDWICH:
Dill Sauce:
1 tablespoon dried dill weed
1 tablespoon fresh lemon juice
1/4 cup plain, unflavored Greek yogurt
1/4 cup mayonnaise
1 tsp garlic powder
Sandwich:
2 Roma tomatoes
1/2 zucchini
1 red bell pepper
1 medium yellow onion
Swiss cheese
Mixed greens
2 tablespoons Balsamic vinegar
Sourdough bread, 3 slices
Cut a fresh lemon in half and squeeze out its juice, preferably by using a hand juicer/citrus juicer (it’s easier that way). Pour that into a bowl, grab your tablespoon, and get yourself 1 tablespoon of that juice.
Combine yogurt, mayo, dill, lemon juice, and garlic powder in a bowl, stir until all ingredients are incorporated, and set aside.
Cut your large sourdough slices in half, and then stack the halves on top of each other. Using toothpicks as a guide, form a tear-drop shape and cut out your shapes using a sharp knife, repeat 2 more times.
Wash and dry all vegetables and preheat oven to 375 degrees F. Very thinly slice tomato and zucchini into rounds, and red bell pepper into strips. If you prefer thicker zucchini slices, use the whole zucchini, but slice into semi-circles. Next, thinly slice your onion into rounds, but beware its fumes!
Place tomato, zucchini, and red pepper on a cookie sheet and coat with extra virgin olive oil, salt, and pepper. Roast in oven for 30 minutes, or until vegetables are soft, tender, and juicy.
While these veggies roast in the oven, heat a drizzle of cooking oil in a pan on medium heat and add onion, cooking and stirring until browned and extremely soft and noodly. When your onion is nice and brown and mushy, add the balsamic vinegar and stir to combine. (Note: caramelizing onions takes a long time, but doing just one should hopefully just take 30 minutes, approximately the same time as roasting the other veggies in the oven, so this gives you something to do while you wait for your oven-roasted vegetables. One onion is all you’ll need for this sandwich, anyway).
Slice some Swiss cheese, unless you brought some pre-sliced. When the veggies are done roasting in the oven, top it with the Swiss cheese in an effort to melt it - or stick it back in the oven for a minute or two to melt the cheese on top of the roasted veggies. Or use the microwave, that works too.
Change the oven setting to Broil and place your tear-drop shaped bread slices on another cookie sheet. Toast bread in oven for a minute and a half on one side, then flip to toast the other sides for the same amount of time.
Spread dill sauce on top of each piece of toasted bread, then top three of those pieces with the roasted veggies and melted Swiss cheese, caramelized onions, and mixed greens. Top with the remaining slices of bread.
Arrange sandwiches into the shape of a club and serve!
As for leftovers? Easily reheatable in the oven, just swap out the old mixed greens for fresh before serving!
Source:
Donofrio, Jeanine: “Creamy Dill Sauce”, loveandlemons.com. Link: https://www.loveandlemons.com/dill-sauce/
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Grilled Cheese Sandwich With Turkey, Strawberries And Brie - Brie Grilled Cheese Sandwich Recipe - How To Make Grilled Cheese Sandwiches
Grilled Cheese Sandwich With Turkey, Strawberries And Brie – Brie Grilled Cheese Sandwich Recipe – How To Make Grilled Cheese Sandwiches
Prep: 10 mins – Cook: 5 mins – Total: 15 mins
Ingredients
8 ounces brie, rind removed, and sliced into ½ inch thick slices 8 slices bread (I used ciabatta) 8 ounces sliced smoked turkey (I used 8 slices) 8 fresh basil leaves, rolled and sliced into thin slices (chiffonade) ½ cup sliced strawberries 2 tablespoons pepper jelly 2 tablespoons butter, melted Whole or halved strawberries for…
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