First Burger

The first burger of the summer! Summer arrived very late this year. These juicy patties were sandwiched inside mini brioche buns with morbier cheese and red onion jam.

Feelin' Like...

...a juicy sandwich with lightly spiced pork loin, havarti and red onion jam dripping out of a georgian baguette.

BLAT

Starting the day off with a B-L-A-T, juice and coffee because I am awesome.

Olive, Cheese & Arugula

I had a few olives left from making harissa spaghetti (see previous post) that I quickly needed to get rid of. This idea from The Kitchn came together in a delicious, cheesy way. As the comments suggested, I chopped up my half dozen olives with roughly a tablespoon of mayo (I imagine an olive tapenade would work even better). I put the spread on some purplish walnut bread with a thick slice of gruyere and some baby arugula, and grilled it. Mmm.

Asparagus & Proscuitto Sandwich

Yum, two of my favorite things, now in a sandwich. I made David Leite's asparagus and proscuitto tea sandwich today, using garlic & herbs cream cheese instead of just plain whipped cream cheese. For the bread, I used two generous slices of Pan e Formaggio's Rosemary and Garlic. The sandwich was good, with a nice crunch from the asparagus. After I finished it, I had the wicked idea of frying the proscuitto-wrapped spears next time, before sandwiching them.

Steak Wrap

Cheap steak at the supermarket = steak wrap with avocado and crispy greens.

Turkey Salad Sandwich

October 13th was Thanksgiving in Canada. As usual, my talented sister and I made Thanksgiving dinner, although it always seems more like her making the turkey and meal, and me helping out with the sides and prep.

So I'm polishing off the leftover turkey right now, turning the trimmings into turkey salad, substituting turkey in my usual chicken salad. Celery, mayo, toasted pine nuts, a dash of cumin, salt and pepper are added. Let it sit in the fridge for a few hours (it's even better overnight), and I spread a little bit of dijon mustard onto both sides of some light country rye bread before spooning in the mix and toasting the sandwich. I always make a big bowl because I always end up eating forkfuls of this while making the sandwich.

Our Thanksgiving meal consisted of a 48-hour-brined turkey stuffed with herbs and oranges, celeriac mashed potatoes, gravy, fried fresh sweet corn cakes, turkey stuffing made with mushrooms and Italian sausage, cranberry sauce spiked with citrus zest, sauteed carrots, green salad with pear and pomegranate dressing, and my sister's dessert of fruit segments, cranberry and prosecco jellies.

If I had a Panini Press

This capicollo and fried eggplant sandwich would've been grilled perfection.

Chicken on Rye

The half of the chicken from Pizza Night left over, I turned into a Yogurt & Dill Chicken Salad for sandwiches at work and for general snacking. I finally finished the last of the salad this morning, making myself a sandwich with some delicious extra dark rye bread. The chewy, grainy bread's deep flavor paired well with the dill in the salad; bonus for me since I'll take any opportunity to eat a slice of rye.

Saturday morning breakfast

So I said I would make my tomato & brie sandwich, but I decided to put a twist on it. Usually it's a generous slice of brie, a thick slice of tomato, mayo, lettuce and bacon. This morning I remembered I still had a little bit of cooked smoked salmon left over, so I replaced my usual salty bacon with the remainder of the salmon fillet.

1. Toast slices of french bread (I usually use whole wheat or dark rye)

2. Top one slice with brie and broil it until the cheese bubbles

3. Mayo, lettuce (I tore off a piece of Romaine today; ideally it would be butter lettuce), salmon and tomato.

This is my preferred order, as I want the mayo to adhere the lettuce to the sandwich, and the fresh tomato squishing up next to the hot, gooey cheese.

I nearly forgot to take a picture before it was all gone.