Cheers to the Sandwich
Cheers To The Sandwich
Here is our tribute to the inventor of the sandwich, none other than, The Earl of Sandwich himself,
John Montegu, 4th. Earl of Sandwich
(13 November 1718 – 30 April 1792)
The Right Honourable John Montegu was a British Statesman.
We know him for the ‘Sandwich Islands’, the Hawaiian Islands Captain Cook discovered and named The Sandwich Islands, in his honor.
But, to the rest of the world, he is the inventor of the sandwich.
They said he was such a gambler that in order to sustain himself at the gambling table, he ordered meat to be placed between two slices of bread. This makes sense to me as it would keep his hands clean and not mark the cards.
However, they say he most likely ate these slices of meat between two slices of bread, at his desk while he worked. Although from my research, I find that hard to believe, as they wanted to write on his tombstone, “Seldom has any man held so many offices and accomplished so little.”
Either way, Cheers To The Earl of Sandwich!
THE ULTIMATE WHANN (ONE)
I would very much like to introduce you to THE ULTIMATE WHANN sandwich.
This sandwich has evolved over time with us from just slapping some meats and cheeses on hoagie bread, to putting it in the oven to melt the cheese, to using more elaborate breads, to loading it up to capacity by cleaning out the crisper bins in the refrigerator of every vegetable that we had, to eventually creating………….
THE ULTIMATE WHANN SANDWICH!!!!!!
BAKED, OF COURSE!
We like to start out with a very good and healthy rustic whole wheat/whole grain bread.
(To be perfectly blunt, we should all be eating foods that go straight through us. It’s those kinds of foods that stay awhile in our system that can do the most damage to our bodies. Red meat is one of those foods that will stay in our bodies, that is when cancers can form. Whole wheat actually grabs onto things in our body and pulls them out of us, such as sugars.)
You want to slice your bread in half.
Now remove some of the bread to allow for the fillings.
This is actually a pretty decent sized operation. We tend to make a few of these sandwiches at a time to eat throughout the week.
There is also a lot of chopping involved. The leftover chopped veggies we use in our omelets during the week and to munch on during the day.
Colorful Bell Peppers, Red and Vidalia Onions, Nice Tomatoes
(Vidalia onions are grown in Vidalia, Georgia. But we also like the sweet Maui onions when we can find them.)
Remove the seeds from your bell peppers and slice into rings.
What is so nice here is that you can add or subtract whatever you like.
So Pretty, and Healthy
The Deli Meats and Cheeses
Spicy Meats of Ham, Chicken and Turkey
We do tend to put money into our deli meats, but not as much as our cheeses.
We also eat a lot more of the white cheeses as there is not as much cholesterol in them as is the yellow cheeses.
Apple Cider Vinegar, Italian Salad Dressing, and our Favorite Mustards
Apply your favorite mustard to one side of the bread.
Gordon likes the honey mustard where as I like a grainier mustard.
On the side of the bread that doesn’t have your mustard (or mayo), then drizzle some of the Italian salad dressing and the apple cider vinegar. Or you can use any kind of oil and vinegar, etc. that you like.
Now You Add Your Toppings
Cheese goes down first on one side, while it is a good idea to place the bell peppers down on the other side first. Then you top the bell peppers with the meats. That way, when you put this sandwich into the oven, the peppers don’t have direct heat, but they do get warm.
I love red pepper corns, in addition to freshly ground pepper.
You want to place into a 350F oven and bake for about 15 minutes. Your deli meats will crisp up a little bit, your cheese will melt and your vegetables will be nice and warm.
Once out of the oven add some fresh spinach leaves and a spring mix of lettuces.
Now add things like banana peppers and your fresh tomatoes.
Now Gently Fold Together
I like mine with lots of veggie chips, pickles and pepperoncini.
Here is a past version of this sandwich that we did in 2013. I remember it fondly as we used salsalito turkey here. 🙂
Another favorite sandwich of ours:
Grilled Veggie Sandwiches
Gordon Grillin’ us up Some Great Veggies
Red Onion, Sliced Zucchini and Japanese Eggplant
While Gordon is on the grill, I am through the mangroves and on the back docks.
Just slice your zucchini and Japanese eggplant lengthwise into long strips.
You want to skewer your smaller veggies.
Just brush with olive oil and apply to the grill.
Raw Veggies and Kabobs, Ready for the Grill
Also some Spring Onions
Grilling the Romaine Lettuce
NOTE: Gordon just sprays them with a can of Pam olive oil.
Grilled Ciabata Bread, and Hummas and Herbed Goat Cheese
Instead of any kind of mustard’s or mayo’s, we like to use hummas and goat cheese with these sandwiches. Spread hummas on one slice of bread, and goat cheese on the other slice of bread.
Add your veggies and romaine lettuce and you have a wonderful sandwich.
This is a similar grilled sandwich.
Some cherry tomatoes with this one.
In addition to the grilled veggies here, we added some spinach leaves, basil leaves, alfalfa sprouts, to the goat cheese and hummus spreads.
My sandwich to the left, Gordon’s to the right.
Who needs meat on every sandwich anyway?
Go Meatless Sometimes!
This is about as perfect as you get.
Oh, don’t forget your favorite barbecue shirt.
It’s just not grillin’ without the perfect attire.
Grillin’ Cheese Sandwiches
I’ve often wondered why a “grilled cheese sandwich” is called a “grilled cheese sandwich” when it is not cooked on a grill? So I asked this question to Gordon and he had no reply. So, I told him that I wanted a REAL “Grilled Cheese Sandwich” and he went to work to create this.
Our Delicious Grillin’ Cheese Sandwich Ingredients
Wholewheat bread, sharp cheddar cheese, tomatoes. basil leaves, and just for me, sweet bread and butter pickles.
Me, Waiting for Lunch
Gordon Melting the Butter in a Pot on the Grill
Buttering the Bread
We bought a whole loaf of bread so we could slice it ourselves. We needed thick slices for this because something thin would not have held up to the grill. It would have burnt too quickly.
Everything melts and cooks very quickly on the grill.
We also grilled some spring onions to eat with this. Just drizzle a little bit of olive oil on the onions.
Julie, Grillin’ Apprentice?
We think the sandwiches resemble Stewie’s head from the T.V. show, Family Guy. We actually thought about adding the pickles to the side to represent Stewie’s ears.
But, who can wait to dig into this?
Yeah, they are that good!
Cooking the Corn
I use a microwave to cook my corn now because it is fast, efficient, and retains all of its flavor. Simply tear down the husks of the corn without fully taking off or shucking your corn. Tear off all the little hair strands and run the corn and husk under water and wrap it in a moist paper towel. Cook your corn on full power for about 4 min. Let the corn rest for around 3 min. before fully shucking the corn. Immediately after shucking the corn add some pepper and grated Parmesan cheese.
This is a favorite dinner of Gordon’s. It’s not a good idea to eat too much processed meats, so he doesn’t make this very often, but BOY it is ever good!
Pan seared brats with sauteed onions and bell peppers on a bun with corn on the cob topped with Parmesan cheese.
One of the best sandwiches I ever ate.
Gordon made this lunch on the stove to pfor us by using a cast-iron skillet that has grill marks.
Gordon and I are cutting back on the amount of meat that we eat in our daily lives. We haven’t eaten red meat in over 20 years but we do still eat chicken, fish, turkey and pork, but we are lessening the amount that we do eat. Here is an excellent sandwich that has no meat in it.
Just grill some whole wheat ciabatta bread with some olive oil in a skillet that has grill marks, then spread one side of the bread with an herbed goat cheese. You then spread your favorite hummus on the other piece of bread. Then add some fresh basil leaves, fresh spinach leaves, then add your grilled veggies like zucchini, red, yellow, orange and green bell peppers and some onions. Then, I topped it with some sun-dried tomatoes that were marinating in olive oil.
p.s. Vegetarians live an average of 9.5 years longer than meat eaters and they are healthier during their lives.
This sandwich was made with oven roasted veggies and sauteed onions.
Saute your onions in a saute pan, but roast your veggies in the oven to give them a nice flavor. Now add some cheese to both sides of your bread. There are many ways to make a veggie sandwich.
Sauteed Greens, Provolone, and Smoked Turkey Sandwich
Heat a large saute pan over medium heat and add your olive oil red pepper and garlic, and cook 1 minute, stirring frequently. Add your kale and 2 tablespoons water; cook 4 minutes or until kale wilts.
Now simply drizzle your honey mustard on one side, add your meat, cheese, spinach leaves, and wilted kale mixture.
Carefully move the two sides together and place the sandwich in your press and cook for about 5 min.
Italian Sausage Hoagies
Cooking Light is an excellent magazine for delicious recipes that are light in fat, sugar and calories. The recipes are quite tasty. We tried this hoagie and LOVED it!
From the October 2012 edition.
Broiling the Hoagie Bread
9 ounces sweet turkey Italian sausage, cut into 1-inch-thick pieces
½ cup pre-chopped onion
1 tsp minced fresh garlic
1 cup lower-sodium marinara sauce
1 small red bell pepper, thinly sliced
¼ tsp freshly ground black pepper
2.25 ounces shredded part-skim mozzarella cheese (about ½ cup)
1. Preheat broiler to high.
2. Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 ½ minutes or until toasted. Set aside.
3. Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add onion and garlic; cook 1 minute. Add marinara, bell pepper, and black pepper, bring to a boil. Reduce heat, and simmer 6 minutes or until bell pepper is crisp-tender.
4. Arrange about ¾ cup sausage mixture over bottom half of each roll; sprinkle each serving with about 2 Tbsp cheese Place on a baking sheet; broil 2 minutes or until cheese melts. Top with top halves of rolls.
Monday Night Cubans with Mojitos
Book by Beverly Cox and Martin Jacobs
I love buying up ethnic cookbooks because ethnic food is so delicious. I came across this book. It’s just so festive with beautiful photos and tasty looking food. Of course my favorite Cuban food is the Cuban sandwich. Unfortunately for Cuba it was created here in Tampa. It is one of my top two sandwiches that I love. The first being a Muffaletta. I ordered one at a restaurant in New Orleans when I was pregnant with Brodie and gosh did I love it!
The best way to make a Cuban sandwich is with Cuban bread. But you can use a French baguette as a substitute.
Into the Panini press. I bought this wonderful press at a thrift store for $8.00, brand new.
Sandwich Cubano La Ideal
2 Loaves Cuban Bread or you can use French Baguette
2 – 3 Tablespoons Yellow Mustard
1/4 Mayonnaise (We skip this part)
2-3 Dill Pickles cut into long slices
1/3 – 1/2 pound thinly sliced Swiss Cheese
1/3 – 1/2 pound thinly sliced Ham
1/3 – 1/2 pound shredded or thinly sliced Roast Pork Loin
3-4 Tablespoons Melted Butter
Sliced the bread lengthwise, you can cut off the ends of the bread loaves. Spread mustard on the cut side of each bottom half and mayonnaise on the top half. Layer the pickle slices on top of the mustard, then add the cheese, ham and pork. Place the other half of the bread on top, mayonnaise side down.
Preheat a sandwich or panini press, or if you don’t have one, preheat the oven to 350F. Brush the tops of the sandwich with butter. Put the sandwiches in the press, or arrange them on a non-stick baking sheet and place another baking sheet on top. Weigh down the baking sheet with a heavy iron skillet or brick that is wrapped in aluminum foil. Press or bake the sandwiches until they are crisp and golden brown and the cheese has melted, for 6 – 8 minutes. Cut the sandwiches in half on the bias and serve.
That is one way to do it.
Here is another.
We made these several years ago, before we bought a panini press, and before we bought our current oven, so we had to improvise.
We couldn’t find Cuban bread, and there was no French bread to be found, so Gordon brought home this hoagie bread.
Spreading the Mustard, Adding the Meats and Cheese
Simply follow the recipe above to put this sandwich together.
In the photo at left Gordon is adding the dill pickles to the sandwich. He then placed aluminum foil into the bottom of a cast iron skillet, then placed aluminum foil on top of it.
Now you take your second cast iron skillet and place on top of the sandwiches. This will weigh them down to press them.
Now place inside the oven to cook for about 15 or so minutes.
Rosemary and Garlic Fries and Onion Rings
Cubans and a Movie
Leftover TurDUCKEN Makes Excellent Club Sandwiches
Especially when you use our Florida Christmas Cranberry Sauce as a condiment.
Some of the best sandwiches are made with leftover Easter, Thanksgiving, and Christmas dinners or Ham, Turkey, and even a Turducken.
Add some bacon, tomatoes, lettuce, cheese, and instead of a mustard or mayo, how about some cranberry sauce?
For the recipe for our Florida Christmas Cranberry Sauce, just click below:
All this just for me.
I know, nothing special. But yet perfect for me.
My favorite salsalito turkey with romaine, tomatoes, cheese, a spring onion, pickles and baked potato chips all in a pita bread sandwich.
Don’t forget the Brewski
Gordon and Julie