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Tag Archives: Sandwiches

Bagel Sandwiches are Awesome

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I know I said I’d be back with another vegan dinner, but I forgot to take a photo of it! Plus, I deveganized it, but the Collard Greens and Black-Eyed Peas were definitely delicious.

Instead I have a sandwich using one of those homemade bagels I mentioned yesterday. I had a cream cheese, spinach, egg and bacon sandwich on a cheese bagel. It was pretty outstanding. I mentioned it to Brent several times, calling it the highlight of my day. That is definitely not an exaggeration.

I ate said sandwich while on a conference video chat with my mom and my cousin. Everyone I know and love is in the midst of the Snowpocalypse! On a side note, I freaking love Skype. It’s so awesome to be able to see my family while I’m talking to them! And it’s hilarious when my cousin, mom, aunts, and sister and I are all on one huge conference chat! 🙂

I know the rest of the country is getting pelted with horrific precipitation, but it was actually gorgeous here today! We live at the bottom of Queen Anne hill, and here’s a view from the right side of our balcony looking up the hill.

Cute, right? I love our neighborhood! I am so happy that we ended up here, and the more time I spend here, the more I love it. 🙂

I Must Tell You About This Sandwich

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Hey all. Not much posting going on over here due to studying for boards. I registered to take my exam and it’s less than 2 weeks away! The big day is Wednesday February 2nd. I’m nervous, but more than anything I want to get it over with!

We’ve been eating a bit at home and a bit out, and I want to play catch up and blog about some fun places some time, but for now I have only a sandwich. A collaborative effort between Brent and I, this sandwich includes homemade brioche (from Artisan Bread in 5…), homemade mayonnaise (whisked to perfection by Brent), and the world’s thickest bacon (Whole Foods). I baked the bread last night, but everything else was done this morning after our workout. While Brent worked on the mayonnaise I got to work toasting our bread (via the broiler on our oven because we have no toaster) and frying up the bacon.

Total sandwich assembly: toast the brioche, slather each side with half a tablespoon of mayonnaise, add a handful of organic spring mix, add one slice of bacon cut in half (2 slices for Brent), add 1 fried egg (2 for Brent). As you can tell Brent’s sandwich was double the size of mine, but even the smaller version was the most simple and delicious sandwich I’ve eaten in recent memory.

This brioche is pretty outstanding. I need to build more sandwiches with it. It’s back to the books for now, but I’ll update later when I’m done cramming! 🙂

Chicken “Spiedies”?

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I got tonight’s recipe from a Rachael Ray episode I watched a few weeks ago. The absolute main reason I made this was to use up some of Brent’s homemade giardiniera. I can’t say that word, but I think you all know it’s a spicy pickled vegetable thing.

We have two pint size jars of it in our fridge right now, and although Brent would probably just eat it straight out of the jar with a fork, I thought trying to incorporate it into a dish would be nice. So that brings us to Chicken Spiedies with Sesame Sauce. I’m not sure what a “spiedie” is, but the recipe makes a lemon-herb chicken sandwich with tahini dressing and pickled veggies on top. I made a half whole-wheat version of Artisan Bread for the sandwich base. Grilled the marinated chicken on a cast-iron grill pan, drizzled it with the tahini dressing (which I thinned with lemon juice rather than water for more flava), and then covered it with giardiniera. Notice hollowed out bread to reduce density.

It was pretty tasty, although the bread was pretty dense (my bad). Brent suggested making it into a romaine salad topped with the chicken and pickled veggies and tahini dressing. That sounds pretty good. The flavors all definitely worked together, so I may try that sometime soon for a lighter meal.

I’m watching this new show: Master Chef on Fox with Gordon Ramsey. It’s totally the poor man’s Top Chef, which might be ok since I have no cable, but I think it’s going to suck. I’m giving it one episode, so we’ll see.

Fish Sandwich with Sriracha Mayonnaise, Pickled Onions & Herb Salad

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I’m obsessed with Top Chef and I’ve been a loyal follower since the first season. Even after we canceled cable, I started buying the season passes on iTunes so that I could keep up. I think this is the first time Brent and I have ever made anything from the show. A few weeks ago, they had a challenge where they had to make a sandwich, and Angelo (who Brent loves and I hate) and Tracey made this Fish Sandwich and Brent became obsessed. He’s very into pickling things lately and he’s always loved Sriracha, so it was a perfect fit for him.

He made his own pickled red onions, using the recipe in the link above but replacing the cucumbers with red onions, rather than using the recipe from Top Chef. We actually made this sandwich last week, and I made some ciabatta using the master recipe from Artisan Bread in Five Minutes. We had some mahi mahi leftover today and wanted to make the sandwich again, but I was out of dough, so we just served in on some whole wheat hamburger buns. Both versions were delicious. I highly recommend making the sandwich. Also, Brent claims that dill is a very underused herb and I would have to agree with him on that. I love it.

Alongside, I made some roasted cauliflower to complete tonight’s dinner. Please ignore the craptastic photo quality. I’m using my iPhone’s camera because I need to buy a new one and being a nursing student pays me nothing. That’s all for now. I’ve got to get back to enjoying Sunday night. 🙂

Egg Sandwiches and Coffee

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Sounds like the perfect start to a weekend morning, doesn’t it? I’m trying to relish such things because today is my last day before heading back to school. Yesterday was equally laid back and indulgent. I spent the afternoon drinking beer and watching our alma maters lose in the Big Ten tournament. At least Illinois put up a surprisingly good fight. Anyway, back to my breakfast:

The bread was the 100% whole wheat bread I mentioned making in my previous post. Topped with Smart Balance mayonnaise (because of my cholesterol :(), spring mix lettuce, sliced tomato, and some sliced avocado. I loved it. And I think my sandwich was better than Brent’s. His had a runny yolk and no avocado. Why bother? Served with dark roast coffee in my super old Illinois mug.

I have big plans to shred, walk the dogs, clean the house, and try to get a head start on some school work today. My first labor & delivery clinical starts tomorrow at 6:30am!

Faux English Muffins

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Oops! I told you I would be back with the last of the olive oil dough, but then life got in the way. School seems so all-consuming this semester, and I’m worried my healthy habits will be a victim. Between stress-eating (and some stress-wine drinking) and lack of workout time, and just general “OMG-I-don’t-want-to-cook-today-was-so-hard-and-i-think-tomorrow-will-be-worse-and-my-clinical-instructor-hates-me” syndrome, I haven’t been so impressed with my commitment and modeling of a healthy lifestyle (which I think is so important for a nurse especially) lately. Ugh. Don’t let my whining fool you though. I still get really excited about things like giving injections and Getting To Observe In The Operating Room!! 😀 It’s just really hard to see the light at the end of the tunnel sometimes.

Sorry for that ridiculously self-pitying tangent. My point was that I’ve been busy, as I’m sure all of you have as well. Such is life. One day this week, I found enough time to make a fun and delicious lunch. I used the last of the olive oil dough to make a faux english muffin. I put my cast iron griddle over medium heat and put a small flattened ball of dough into an English muffin ring. I cooked it for about 7 minutes on each side.

Isn’t that a glorious looking sandwich? After slicing and toasting, I topped it with a fried egg, a slice of cheddar and a large handful of spinach. This lunch was beyond satisfying. Fast food breakfast sandwiches have nothing on this. Yum. I want to make another one.

I’ve recently rediscovered how wonderful sandwiches can be. They can be super simple, or over the top and crazy delicious, or just somewhere in between like this one was. I have to remember that taking time out to enjoy a simple lunch is so worth it, now more than ever.

Stewed Apricots and Fennel with Ricotta, Pistachios, and Black Pepper

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Long title, huh? We chose this sandwich as our final installment for Sandwich Week. This sweet and fruity sandwich was listed in the breakfast sandwich section, but Colicchio thinks it would be “great for breakfast, brunch, a light lunch, and afternoon snack, even a dessert.” Of all those meals, I think the sandwich in its original form would be best as a dessert. This is a really sweet sandwich.


The sweetness comes from the apricots and fennel, which are simmered in a simple syrup with equal parts water and sugar along with a sprinkling of spices. The sweetness did not prevent from enjoying every bite though. I love this sandwich, and it was probably the easiest one we made this week. Stewing the apricots and fennel only took about 10 minutes and sandwich assembly took another 2.  The flavors all worked really well together, and I’d definitely like to try this again.

For next time, Brent suggested making this sandwich more “dinner appropriate” by halving the sugar in the stewing liquid and using goat cheese rather than ricotta. Sounds good to me!


Brent won a raffle for a gift certificate to a fireworks store, so he and I will be doing a lot of this tonight: