If I had to pick my favorite food in the world, it would be sandwiches. No, I am not getting more descriptive than that. I am picking a category as my favorite food and there is not much you can do about it. I love the sandwich; it is the perfect vessel for almost anything. Its bulky carb-loaded exterior only makes me love it more.

Sandwiches are the chameleons of the food world. They can adapt to your mood and palate and satisfy what whatever culinary need you have at the time. Almost anything I can think of can go on a sandwich or goes with a sandwich and many foods already come in sandwich format: the breakfast sandwich, ice sandwiches. When you think about it, a layer cake is pretty much a big delicious sandwich. Two halves of moist cake like bread sandwiching a sweet usually fruit laden filling.

Sandwiches options are endless. When you combine the number of types of available supporting exteriors with the number of types of available filling interiors, the exponential possibilities could fill a million Olympic sized swimming pools. (Disclaimer: I am not a mathematician. This illustration is merely conjecture on my part and nothing more unless you have access to a million Olympic sized swimming pools; then we shall talk).

For example, take a grilled cheese sandwich. With the amount of cheeses and type of bread out there, you could live on different types of grilled cheese sandwiches for at least a year, I would think. And if you add tomatoes or basil or bacon or tomato sauce or apples or whatever to the mix you could add another 6 months. You could sustain yourself on different types of grilled cheese alone for many years; infact many children and college students do. And while this might not be a viable option for you, you have to appreciate the fact that it exists.

Yes, the world is full of  sandwiches and what a wonderful world it is.

Salmon SandwichesSalmonSandwiches

Adapted from Yum

These salmon sandwiches are awesome. The flavors of the marinade really work well with the fish and come across in the sandwich. It is a perfect summer dish that doesn’t take much time. We marinated the salmon for about 5 hours. We also used a regular French bread loaf. I would probably use Ciabatta as the original recipe suggests because the French bread was too chewy for the salmon and some of the taste was lost. We also left the capers off. Overall the meal was great and I cannot wait to make it again. The salmon would also work sans bread but why wouldn’t you want to have a sandwich if you could.

1-1.5 lb. fresh salmon

Marinade:

1/2 c. olive oil

1/4 c. fresh lemon juice

1/2 c. soy sauce

3 T. balsamic vinegar

1 T. mustard

1 t. salt

1 t. pepper

2 T. Worchestershire

12 or so garlic cloves, crushed

Garlic Lemon Mayo:

1/3 c. mayo

Juice of 1/2 lemon

1-3 garlic cloves (I use 3) pressed in garlic press

Ciabatta bread

Romaine

Sliced tomato

capers and lemon wedges to garnish

Whisk marinade ingredients together and place in zip-lock bag. Add salmon and refrigerate to marinate. 30 minutes to 24 hours. Turn oven to broil and broil salmon until dark on top and meat is done to your preference about 10-15 minutes depending on thickness of fish.

While salmon is broiling, combine mayo, garlic and lemon juice. Mix well. Toast ciabatta pieces and spread with mayo mixture. Top with romaine, tomato, salmon and capers. Squeeze fresh lemon juice on right before serving.

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We tend to disagree

February 10, 2009

Alex and I do not necessarily agree on everything. There are more than a few times that we are on opposite sides of the fence.

One of these times was one of our first dates. Looking back, it was quite romantically corny. Alex brought me to a park on campus. He parked next to a moonlight lake and turn the music up really loud. He suavely unbuckled my seat belt and took me out of the car to dance under the stars. Then, he decided that we should gaze up at those stars from the dock of the moonlit lake. The problem: the dock was over the river and through the woods. I voiced my fearful opposition based on the theory of woodland animals and serial killers awaiting our arrival. But, Alex, convinced of the increased romantic levels that were waiting for him on the dock, disagreed and we set out.

I am not brave. I do not pretend to be brave. If a serial killer attacked, I would throw you in front of him in hopes of making my escape successful. I clung to Alex during that five minute walk scanning my surrounding in search of impending doom. Each step was accompanied by a whimper. Every foreign sound warranted a plead to turn back. I was convinced that we were becoming the opening scene to some horrible B-rated horror flick. Alex disagreed.

We maneuvered our way down the dock. It creaked and swayed below our feet thus adding to my sense of security. We stood there for a moment and I began to relax. Then, right as we were getting ready to sit down and gaze up at the non-menacing stars, it happened. The forest shook and something or someone moved through the bushes. I reacted and pushed Alex out of my way and ran down the dock. Heart racing, I turned around frantically looking for my hunky protector. Alex was going to be no help to me though. He was knee deep in water pointing at a raccoon that had just wandered out of the woods. I explained my reasoning for sacrificing him while helping him out of the lake, all the way back to the car, and while I loaded his jeans into the washer. That we were in infinite peril and I reacted convinced he was stronger of the two with more of an opportunity to survive the supposed zombie attacker. Alex disagreed.

Honey Mustard or Barbecue Chicken Sandwiches chicken20sandwich20034a1

Just another thing Alex and I disagree about. If you would like to try the fabulous Honey Mustard goodness like I do, that recipe is first. The stupid barbecue one that Alex enjoys is second. We both rate these sandwiches an 8.5. There is nothing better than this and a good beer to finish off a long work day.

Today’s Recipe is adapted from the brilliant mind of the Pioneer Woman

 Honey Mustard Marinade

½ cup of Dijon Mustard

½ cup of Honey

Juice of ½ lemon

½ teaspoon Paprika

½ teaspoon Salt

 

1. Combine all ingredients in a bowl.

2. Whisk until smooth.

 

Barbecue Marinade

 ½ cup of your favorite BBQ sauce

½ cup Honey

Juice of ½ lemon

½ teaspoon Paprika

½ teaspoon Salt

Sprinkle of Cayenne and Red Pepper Chili Flake

 

1. Combine all ingredients in a bowl.

2. Whisk until smooth.

 

Chicken Sandwich

2 Big Boneless Skinless Chicken Breast

3 Strips of Bacon

Your favorite kind of Cheese (I use Sharp Cheddar for Honey Mustard and Pepper Jack for BBQ)

2 Hearty Can Hold Onto a Filling Rolls

Canola Oil

 chicken20sandwich20018a1

1. Rinse the chicken breast and pat them dry.

2. Butterfly the chicken breast and cut down the seam. This will give you two halves of equal width.

3. Place the chicken breast in marinades, cover with plastic wrap and place in the fridge for 1 to 3 hours.

4. When ready to make the sandwiches, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.

5. Preheat the oven to 400.

6. Return about a tablespoon of the bacon grease to the skillet along with 1 tablespoon of Canola Oil. Place the pan over medium-high heat.

7. Remove the chicken from the fridge and drain off the extra marinade.

8. Place the chicken in the pan and cook 1 to 1 ½ minute per side until the chicken starts to brown.

9. Remove the chicken from the pan and place on a cooking sheet.

10. Place the cookie sheet in the oven and cook chicken about 10 minutes.  Remove from oven.

11. While the chicken is cooking, prepare your roll. You can toast or untoast and add lettuce, mayo, tomato, onion etc. I like to eat the Honey Mustard with a little honey mustard sauce.

12. Place a few pieces of bacon on top of the chicken and sprinkle generously with cheese.

13. Return the pan to the oven and cook for additional 5 minutes or until the cheese is melted and bubbly. Place the chicken on the prepare roll and enjoy!

 

Honey Mustard Saucechicken20sandwich20007a1

 ¼ cup Mayo

1 ½ tbsp Dijon Mustard

1 ½ tbsp Honey

Splash of White Vinegar

 

1. Combine all ingredients ( taste is very subjective you can add more mustard or honey as needed) and whisk.