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Sandwiches....revisited.....

post #1 of 25
Thread Starter 
This past week I've had some interesting combos coming out of the kitchen....
chicken salad (chicken, celery, mayo) with bread and butter pickles, slaw on white bread



I made a finger sandwich platter for a party (what a pain!)....turkey with apricot/horseradish, cuke with dillweed on white, asp with white, roast beef with mayo/cream cheese and horseradish, curry chicken salad with chutney on ww.
It has been umpteen years since I've made finger sandwiches....I hope it'll be umpteen more!
anyone doing funky shtuff out there?
cooking with all your senses.....
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cooking with all your senses.....
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post #2 of 25
2 of the best sandwiches I ever had were:
#1 was a triple decker. Layer 1 was roast turkey with cole slaw, russian dressing and swiss cheese. Layer #2 was Smithfield ham, more cole slaw on thick rye breadmy jaw trying to take a bite, omg it was awesome!:lips:
#2 was on dark pumpernickle and was a combination of salty Kentucky ham, cream cheese and Swedish lingonerries. My god that was good!!!!!!!!!!!!!!!!!!
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #3 of 25
Hey hun, been gone for a bit. Sorry!

There are hot, balanced, and cool tea sands....

For example:

hot -- salmon mousse with cayenne, capers, and shaved horseradish on white

balanced -- cream cheese, paprika and dry mustard spread, sprouts, black forest ham, orange and cranberry preserve (very easy), on dark rye (like what chrose was talking about)

cool & fresh -- orange, chive, and oregano cream cheese (another very easy mix), cucumber (main cooling food), pickled ginger (light on that), on sourdough (for substance)

If you need more, let me know. :smiles:
Life is a banquet, and most poor suckers are starving to death! Auntie Mame
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Life is a banquet, and most poor suckers are starving to death! Auntie Mame
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post #4 of 25
Recently did a twist on the curried chicken salad that was awesome. Used tandoori spice (from penzey's) instead of the regular curry powder, along with mayo, a bit of yogurt, golden raisins, diced apple, pecans, onion, celery and just a bit of fresh ginger and fresh garlic. It was really, really good!
post #5 of 25
Thread Starter 
Chrose,
I'm with you.....one of my all time favorites is rye with corn beef, chopped liver, creamy slaw and a shmear of coarse mustard....sloppy but yummy.

How do you transport decorated finger sandwiches?

Ligonberries....yummmm

It is time to visit Penzy's.....they are literally 1.5 miles from my home....it's been a while since I've done an exploritory at their store. Tandori spice sounds like a winner. Generally mixes don't do it for me but their buttermilk dressing is inexspensive and better than Hidden Ranch.

Last week I made chopped chicken liver.....it's been ages. Normally I make a smooth pate with them....so as I started through I asked some Jewish food friends how they make chopped liver....interesting responses.

One uses mayo. Another uses butter.....I went with alot of butter, adding onions throughout the cooking to give it a varience of texture/flavor. Turned out wonderfully. Really rich.
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 25
I know this sandwich sounds dreadful, but I have shared them with over a dozen of skeptics and have had only not amazed at how good they are.

Toast pita bread just short of crunchy, add crunchy natural peanut butter and sliced ripe tomatoes liberally coated with chopped garlic ( I have used a good granular garlic powder with good results).

Honest they are so good, I now refer to to them as THE Sandwich.
Don't mess with dragons. You will be crispy and taste good with catsup.
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Don't mess with dragons. You will be crispy and taste good with catsup.
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post #7 of 25
I hope Mezzaluna survives reading about chopped liver made with butter :eek: :lol:

Of course, chicken fat is really THE way to go, but other poultry fat works well. And if you're really in a bind, caramelize extra onions in a neutral oil -- the flavor of the onions will make up for the lack of flavor in the grease.

As for making finger sandwiches -- when I used to, I found an assembly-line approach worked best:
  • Trim crusts off whole loaf
  • Lay out slices of bread on a work surface
  • Butter all slices with a very thin coat of softened butter (flavored, if you want to, but not necessary)
  • If using a spread (cream cheese, mayo, etc.), plop on from a pastry bag on top of the butter on half the bread slices, spread with a spatula
  • Drop more solid filling using an ice-cream scoop and spread with spatula OR lay out sliced meat/veg on half the bread slices (kind of like dealing cards)
  • Cover filling with rest of bread slices (buttered side in, of course)
  • Cut all in desired shape
  • Transfer with a wide spatula to the platter
  • Cover with a very lightly damp towel and plastic wrap.
Fortunately, I never had to decorate individual sandwiches, although that too could be done assembly-line; I'm thinking about the kind where you spread the outside edge with mayo and dip in minced parsley or paprika. Do that before or after cutting into shapes, before plating. Stuff on top? NEVER!!!! :eek:
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #8 of 25
I must have been Jewish in a former life. My favorite sandwich is rye, pastrami, schmear of chopped liver, grainy mustard. Served with two latkes, extra applesauce and sour cream. :lips:
post #9 of 25
Shroom,

I like chicken salad with a "boiled" or "cooked" dressing. It's sort of old fashioned, but excellent.

Cooked Dressing:
1/2Ccream, although evaporated milk or whole milk will do.
1/4Cchicken stock or canned chicken broth
1/4Ccider vinegar
2 egg yolks
1tablespoonflour
2tablespoonsugar
1tablespoondry mustard
salt and white pepper to taste
hot pepper sauce

Traditionally done over a double boiler, I usually do it in a small saucepan over low heat. A bit more risk, but quicker.
Combine all the ingredients and cook, stirring constantly, until the mixture thickens.

Chill. I like to cut the cooked dressing with a bit of mayoabout 2 parts cooked dressing to 1 part mayo for chicken salad. I suspect it would work well for egg salad, deviled eggs and such. A bit strong for tuna.

I also use it for potato salad at about 4:1 dressing to mayo.

As to other sandwiches, Clubs are perhaps my favorite, but a rueben with pastrami instead of corned beef is right up there.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 25
Kuan and Shroom, try this. Fry up some good pastrami till it's semi crispy. Toast a piece of rye or pumpernickle, a shmear of brown spicy mustard and melt some swiss cheese over the top of the pastrami (in the pan) serve hot with cole slaw and deli potato salad on the side. Now thats "Good eats"!!!:bounce:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #11 of 25
Thread Starter 
I'll never forget going into a deli as a teenager and asking for mayo on my cornbeef.....first orthodox kosher food experience.....

There was a boy that I went steady with my senior year of HS who's family owned a cafeteria and deli....can you imagine the fun we had in the deli?!!!!
When his mom would say just come over and make yourself dinner....


Suzanne, that's essentially what I did with the sandwiches....did not butter but mayoed each side....several were open faced and looked alittle naked to me. But dangit as I was contemplating decorative toppings the vision of what they would look like as they were transported was enough to leave um alone.....I did make some radish roses....think those are in my Betty Crockers Kid's Cookbook from 1967. Think the last time I made them was in 1974.....
If was interesting coming up with the bread/meat/filling combos....and the day before I hit the day old bread company for cheaper breads, don't know why this revelation never appearred to me before. Shoot if I can buy it for premium price why would I ever buy it discounted!!!!
cooking with all your senses.....
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cooking with all your senses.....
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post #12 of 25
Definitely a drooler :lips: Are we allowed to add sauerkraut?
Life is a banquet, and most poor suckers are starving to death! Auntie Mame
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Life is a banquet, and most poor suckers are starving to death! Auntie Mame
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post #13 of 25
I'm drooling over this thread! And you're right Suzanne, butter... mayo... oy vay! As for the fat in chopped chicken liver, I agree with Suzanne:

... but I've tried it with ersatz schmaltz made from margarine with a lot of onions sauteed in it. You get about the right flavor with no cholesterol. Of course the livers have their share of the stuff anyway. I say, eat it with schmaltz, but not frequently. :D

Mmmm... crispy deli meat. I experimented with that one time and thought I was weird to enjou it. My grandmother used to fry "wurst" (kosher baloney) and pour scrambled mixture over it. For some reason, we ate that only at Passover. I think it was because we lived far away from delis (west-central Illinois, 180 miles from Chicago), so kosher deli was a rarity.

I doubt this is what anyone thought of for this thread, but when I was a kid I loved to make a sandwich with Oscar Mayer ham and cheese loaf on cinnamon-raisin bread. Go figure!
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post #14 of 25
Gonna try several of the above. My own winter favorite is not innovative- just a nice ham sandwich, but with thin-sliced Missouri country ham from Esicar's smokehouse in Cape Girardeau. Trimmed of fat. Ham aged five or six months- tough as a boot, which is why it needs to be sliced very thin.

Rye bread, heavy mayo on both. From bottom up: lettuce, ham slices, thin slice of mild cheese - provolone is good - heavy schmeer of strong, grainy mustard; thin slices of onion (not too much- shouldn't take over) then more ham slices, then another cheese slice, then lettuce and top bread slice. (Actually, you could sneak in a few more ham slices before the final lettuce.)

Nothing radical here, but really good.

Usually takes me until mid-March to use up the Christmas ham this way.

Mike :roll:
travelling gourmand
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travelling gourmand
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post #15 of 25
I will probably get shot down for this one, but my favorite sandwich is as folows.
Toasted sourdoug
butter
peanut butter
bacon

Somehow i don't think I could get away with serving this in any restaurant I am at.
My life, my choice.....
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My life, my choice.....
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post #16 of 25
Oh yes you could! There's a call for childhood comfort foods. I bet you could sell that at breakfast or brunch. Really good peanut butter and some Neuske's bacon.... YUM. When are you serving? :lips:
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post #17 of 25
My mother on occasion would fry up some Hebrew National Salami and chop it up into scrambled eggs, excellent. We also would have a "deli night" on Saturdays and we would fry up some salami and put it on Hebrew National hot dogs too! Of course on that night we also had potato salad, cole slaw, corned beef, pastrami, rye and on occasion tongue (for Dad) other nights it would be the hot dogs with salami and "specials (knockwurst).
I do miss those days, though my arteries are thankful they're over!
There was a little corner store near me when I was older that made up bag lunches for the construction workers. I got one once labled "Corned Beef", I got it and much to my shock and dismay it was canned Corned Beef (like Libbys or something) Mayo and lettuce on Wonder Bread:eek: Decidely non-kosher, and much though I hate to admit it, it actually hit a taste bud in the right spot! Talk about guilty pleasures:rolleyes: That's one story I never admitted to my parents:roll:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #18 of 25
I could not stand it any longer, I love Sandwiches:

First and Foremost OYSTER PO-BOY - Dressed with everything and hot sauce!
Then Shrimp
Muffaletta
Roast Beef debris
Italian Pork with agged provolone
Cuban Sandwich
Reuben - as one guy use to say. A reuben aint good if it is not dripping down your arm!
Italian Hoagie
OH OH ! - Carolian Pulled BBQ Pork (spicy and Vinagery for me) with Cole Slaw!!!!!!
My all time favorite - A toasted crossant with turkey, Bacon, Avacado, Tomato, Melted Swiss, Sprouts and thick homemade Ranch Mayo.

my 10 cents worth!
Tom
"Laissez Le Bon Temps Roule"
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"Laissez Le Bon Temps Roule"
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post #19 of 25

im putting a roast pork sandwich with house made crispy potato sticks, lemon garlic aioli on a kaiser bun. really dont know what to call it and im afraid if i just call it a pulled pork sandwich it will be over looked any ideas thanks in advance

post #20 of 25
This is OT on an old thread, just wanted to comment.
Thanks to smalltown for digging it up.
Meat, cheese, veg, condiments and some sort of edible packaging.
Every culture has some sort of defining version of this (dish?) .
The above combos gave me a few new ideas and naturally want to see more.
My fave midnite snack is white bread , toasted and buttered, slathered with grape JAM and filled with 2 pieces of thickly cut, perfectly cooked bacon.
Now it is your turn.
Edited by flipflopgirl - 1/15/13 at 5:02am
post #21 of 25
OMG.
Sorry smalltown , I didn't just go OT, I totally hijacked.
Ok. Pork and sticks bring to mind the story of The Three Little Pigs.
Mr Wolf huffed and puffed and blew their houses ( sticks are the lumber) down.
A bit of whimsy.
If I could see your menu would be helpful .
post #22 of 25

I love me a good sammich.  Living in Chicagoland, it's easy enough to find whatever you like made really well.  My favorites are three(3) classics; Reuben, Monty Cristo and Patty Melt.  I like them the regular standard way, with the highest quality ingredients.  Lately (last 6 months), I've been hip on making Cubanos.  I'm not all that crazy about them, but they do sell well when made right and people hear you are making them.

post #23 of 25

post #24 of 25
Quote:
Originally Posted by kaneohegirlinaz View Post

 

Ham, Turkey, Swiss and herbs rolled in sandwich bread dough and fried?

 

Looks interesting.  

 

Croque Madame Sushi Roll?

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #25 of 25
Quote:
Originally Posted by MichaelGA View Post

 

Ham, Turkey, Swiss and herbs rolled in sandwich bread dough and fried?

 

Looks interesting.  

 

Croque Madame Sushi Roll?

 

LQTM...

It was our road snack on our last car trip.  Rolled Calzone, you're close though.  Boars Head brand Pesto-Parm Ham, Hot Cappa, my-house-made roasted peppers, sharp provolone, a schmear of pesto on PIZZA DOUGH, yup!  and then baked with egg white wash, allow to cool completely and slice to your preference.  My SIL gave me a recipe that was a bit to involved and too many ingredients, I made it my own.

 

http://www.cheftalk.com/a/time-for-another-road-trip-california-here-we-come

 

we had a delicious time!!

 

<edit - I forgot to mention, I was in the Mega-Mart the other day and I saw pretty much the same thing in the freezer case, 6 meager slices for $8 ... this is why I cook >

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