Posts tagged ‘sandwich’

November 25, 2011

Food: Siracha and Cilantro Egg Salad Sandwich.

This is a really strange. And you’re probably shaking your head at this combination. Plus since it is the day after Thanksgiving and it has nothing to do with turkey – I’m in turkey overload at the moment…This post is the farthest thing from turkey..but I am thankful for it…

I really like egg salad sandwiches. I can really tell you why. I just like them.

I usually add mayonnaise and Dijon mustard and call it good. But I was feeling the need for some heat.

Siracha is a great condiment for that added heat that some dishes need. I don’t normally think that egg salad needs heat, but its all about trial and error.

I know some people don’t like cilantro. They think it tastes like soap. I don’t understand. It is one of my favorite fresh herbs. I love the spiciness and freshness it adds.

Are egg salad sandwiches only enjoyed in the Summer?

Siracha and Cilantro Egg Salad Sandwich

Yied 1 sandwich


  • 3 eggs, hard-boiled and cooled
  • 1/4 cup mayonnaise
  • 1-2 teaspoons Siracha (depending on your desired¬†heat level)
  • 1 tablespoon chopped cilantro
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 pieces Whole Wheat Nut bread, slightly toasted


1. Combine all ingredients (eggs through black pepper) in a small bowl. Taste and adjust the Siracha and/or salt/pepper level to desired taste.

2. Spoon egg salad over 1 piece of toasted bread. Top with other piece of bread. Cut in half and chow.


September 8, 2011

Food: Gorgonzola and Buttermilk Steak Sandwiches.

There is a new show on the food network called the Sandwich King. I’ve only watched one episode. I’m not sure about it yet, but I must say he gave me the inspiration for this sandwich.

Steak and gorgonzola cheese are like peas and carrots. They go well together. Adding the sweetness and texture from carmelized onions and crunchy bread makes a perfect end of summer outside dinner.

Check out that piece of gorgonzola on the end.

The gorgonzola, buttermilk, mayo and yogurt blend well together. It isn’t really a sauce; I’m not sure what to call it. It has enough stability to stay on the bread and not drip down your face. The bread absorbs just enough of it while the golden nuggets of gorgonzola crumbs melt in your mouth along with the juicy steak.

Toasting the bread added a much needed crunch. Plus the color and grilling bread is always good.

Gorgonzola and Buttermilk Steak Sandwiches



  • 2 flat iron¬†steaks
  • salt and pepper, to taste
  • 1 large white/yellow onion, sliced
  • 1/2 – 3/4 cup¬†crumbled gorgonzola cheese
  • 1/4 cup mayo
  • 1/4 buttermilk
  • 1/4 plain yogurt
  • 1/2 teaspoon fresh thyme
  • 4 large bread rolls, sliced


Heat grill to medium high heat.

1. Salt and pepper the steaks liberally. Let stand a room temperature until the grill has reached the desired temperature.

2. Add sliced onion to a small non stick pan over medium/low heat. Drizzle oil or add a tablespoon of butter to the pan. Let caramelize for 10-12 minutes. They will be browned, but not burnt.

3. To make the gorgonzola and buttermilk sauce, combine all ingredients. Taste and add salt and pepper.

4. Grill steak to desired temperature – I recommend medium rare. Let sit before you slice thinly. While steaks are resting, add bread rolls to grill to toast slightly.

5. To assemble sandwiches, spread gorgonzola sauce over toasted rolls, then add sliced steak and top with carmelized onions.


August 29, 2011

Food: Heirloom Tomato and Ricotto Breakfast Sandwich.

If this doesn’t scream summer breakfast, I don’t know what does?!?! Just look at this.

The color of the tomatoes, silkiness of the ricotta, crunchy toast and mouth watery basil…and check out that Kosher salt and pepper…love the combinations!

¬†Do I need to tell you how much I love heirloom tomatoes? I’m in love in the color and the sweet flavors. It is that simple.

Heirloom Tomato and Ricotto Breakfast Sandwich

for 1 breakfast sandwich


  • 1 english muffin, sliced
  • 2 eggs
  • 1 tablespoon milk
  • 1 heirloom tomato, sliced
  • 1-2 tablespoons ricotta cheese
  • 4 basil leaves, chopped roughly
  • Kosher salt and freshly ground black pepper

1. Toast english muffin. Meanwhile combine eggs and milk and a sprinkle of salt and pepper. Scramble on medium heat until done. Sprinkle 1/2 chopped basil on top of finished eggs and fold to combine.  

2. To assemble sandwich, lather ricotta cheese on both sides of english muffin. On one side of the muffin, place 2-3 slices of tomato and sprinkle with salt and pepper. Layer on eggs, and remaining chopped basil, then top with other side of muffin.

3. Enjoy warm!

August 25, 2011

Food: Spice-Rubbed Pork loin Sandwich with Mustard BBQ Sauce.

Check out this sandwich. You have to try this one. It was super quick for a mid week meal outside in the heat.

Don’t be intimated by making your own bbq sauce. It is a long list of ingredients but it takes less than 10 minutes to pull it all together. Pull everything out of your pantry then just go down the line with your tablespoons and teaspoons, dumping them into a mixing bowl.

I made caramelized onions to top my pork then smothered it with the mustard bbq sauce. The sweetness of the onions and the tangy sauce and spicy pork was a delicious combination!!

And serve it with a side of baked beans (from the can :)) and a healthy heaping of greens!

Spice-Rubbed Pork loin Sandwich with Mustard BBQ Sauce

adapted from CookingLight Magazine



  • 2 bacon slices, finely chopped
  • 1 cup onion, chopped (about 1/2 of 1 onion)
  • 1/2 yellow mustard (dijon works great)
  • 5 tablespoons honey
  • 3 tablespoons ketchup
  • 2 tablespoons cider vinegar
  • 1/4 teaspoons chili powder
  • 1/4 teaspoon ground cumin


  • 1 tablespoon light brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon ground cayenne
  • 1-2 pork tenderloins, trimmed of fat
  • sliced good quality bread, toasted if desired.


Preheat grill to medium high heat – at least 375 degrees.

1. To prepare sauce, cook bacon in a saucepan over medium-high heat for 4 minutes or until almost crisp – stirring the pan occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients to pan, and bring to a boil or rapid simmer. Reduce heat, and simmer for 3-4 minutes, stirring occasionally. Remove from heat.

2. To prepare pork, combine brown sugar and next 8 ingredients in a small bowl, stirring well; rub mixture evenly over pork.

3. Place pork on grill rack. Grill for 20 minutes or until a thermometer registers at 155 degrees. Let pork rest for at least 10 minutes. Cut pork crosswise into 1/2 inch-thich slices.

4. Assemble sandwiches. Place sliced pork on top of toasted bread and layer with mustard sauce and caramelized onions and, top with remaining bread. Dig in!!


August 10, 2011

Food: BLT Sandwich.

This isn’t technically a BLT sandwich. It is a BLT – L + A + M + RO. Following me?

B=Bacon. Thick cut, is a must. L= lettuce but I wanted to add arugula (A).¬†¬†Yes, it is a lettuce but I like to be specific with my readers. T = tomato; heirloom tomatoes from my garden were calling me to eat them. M = mozzarella…no need to explain. RO= red onion..a sandwich without RO isn’t a sandwich in my book. And another M for mayo but then I would have to add a B or T for bread/toast..details, details, details.

Wow, after that long explanation you have probably already left this site. I don’t blame you. Let’s get to the recipe.

Wait one more thing…You know when bread tears apart the roof of your mouth? I love that kind.

BLT Sandwich

I made this for one, so adjust as necessary.


  • Thick cut Bacon
  • good quality bread
  • Mozzerella, fresh and sliced
  • Arugula, stems picked and cleaned
  • Heirloom Tomatoes (red and yellow)
  • Red Onion, sliced thinly
  • Mayo
  • Kosher salt


1. Cook bacon until crispy. Let drain and cool on papertowel.

2. Meanwhile, toast bread over hot skillet or in toaster until browned on the edges.

3. To assemble sandwich, spread both slices of the bread with mayo. Pile on the mozzarella, arugula, tomatoes, red onion, and bacon. Top with a sprinkle of Kosher salt (if desired). Top with other slice of bread. Dig in!!


May 26, 2011

Food: Black Pepper and BBQ Molasses Chicken Sandwiches.

Homemade BBQ sauce is a¬†cinch to make. It’s as easy as 2+2. Okay, that doesn’t make sense. But for real – throw together the ingredients, stir them and you have it. This is finger licking good. Make sure you have lots of napkins close by!

Naturally, The Pioneer Woman gave me the inspiration but I of course added a little bit of this and that to make it my own. Mr. A thought it was a hit too. He even wanted to save the tablespoon of left over sauce for later!

Black Pepper and BBQ Molasses Chicken Sandwiches

Adapted from The Pioneer Woman and Cooking Light. 


  • 1 tablespoon Canola oil
  • 2 garlic cloves, chopped
  • 1 cup ketchup
  • 1 heaping tablespoon Dijon mustard
  • 1/3 cup molasses
  • 1 teaspoon cumin
  • 1/2 teaspoon fleshly ground black pepper + 1/2 teaspoon, divided
  • 4 tablespoons¬†Chipotle Adobo Sauce (Chipotle Peppers Are Packed in this sauce)
  • 1/4 cup brown sugar
  • 4 tablespoons distilled vinegar
  • 2 tablespoons Worcestershire sauce
  • dash of salt
  • dash of cayenne pepper
  • pinch (or more) red pepper flakes
  • 6-8 boneless Chicken Thighs
  • Crescent¬†rolls
  • **¬†pickles, sliced red onion, cold slaw….to add on top, if you want
Preheat oven to 425 degrees.

1. Saute garlic in oil in medium-sized pan/pot for 2-3 minutes on medium. Please be careful not to burn the garlic.

2. Add the remaining sauce ingredients from ketchup to red pepper flakes to the pot (reserving 1/2 teaspoon black pepper). Stir to combine. Heat for 1 minute and stir occasionally. Turn heat off.

3. Trim chicken thighs – if desired (I remove the larger areas of fat). Place on rimmed cookie sheet (line with foil or be prepared to soak it over night to get it clean). Spoon sauce over chicken – you want each thigh to be coated with the sauce – there will be left over sauce. Sprinkle each thigh with black pepper. Bake for 10 minutes. Turn thighs over and sprinkle remaining black pepper on top. Bake for an additional 10 minutes. Remove from oven and ‘pull apart’ or shred chicken with 2 forks.

4. Toast rolls and add a heaping amount of chicken on each roll. Pour more BBQ sauce on top. EAT!

*served with Roasted Broccoli and Maple Navy Baked Beans.

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