Let Me Make You a Sandwich (Bond Style)
“Let Me Make You a Sandwich”
It’s a lazy weekend afternoon and Gordon and I are laying around on the couch watching a James Bond movie marathon on BBC America. We are both big Bond fans and we do have our favorites that we can watch over, and over, and over…..
I, Julie, love, Live and Let Die, Dr. No, and Goldfinger. Gordon loves From Russia with Love, You Only Live Twice, The Man with the Golden Gun, Moonraker….. Well, he probably loves all of them.
It was while we were watching GoldenEye, when Pierce Brosnan’s character of James Bond, picked up Q’s sandwich, Q of course being played by the great Desmond Llewelyn, that Q loudly exclaimed to Bond…..
“Don’t touch that! It’s my lunch.”
Desmond Llewelyn and Pierce Brosnan
It was at that point that Gordon and I looked at each other and realized that we were hungry.
And that’s when Gordon said, “Let me make you a sandwich.”
(We will be bringing to this blog post some famous James Bond sandwiches, more so from the Ian Fleming books, than the movies. Although our debut sandwich is one of our own. It is located at the bottom.) 🙂
We do have other sandwich posts if you care to have a look.
Our homage to the sandwich:
Live and Let Die
Song By Paul and Linda McCartney
Performed by Paul McCartney and Wings
Live and Let Die
LALD is probably my, Julie’s, most favorite Bond movie. There are so many reasons why?
New Orleans, Bayou, Alligators, (Although they used Crocodiles here.)
(This is a typical sight in Florida.)
Voo Doo, Trains, Tarot Cards…..
Solitaire, and The Cards
My Voo-Doo Doll I bought in the French Quarter of New Orleans when I was pregnant with Brodie.
Julie Tarot Card Reading
The Empress, Death, and The Lovers
You Do Voo Doo
Since we are focusing on a New Orleans themed Bond movie I wanted to include My Mardi Gras Birthday and New Orleans Soul Food Recipes.
I love my birthdays, I love New Orleans, I love Mardi Gras, I love southern foods, and I love a good Muffuletta!
Seeing as how we are doing sandwiches on this post, I present to you THE MUFFULETTA!
The sandwich of New Orleans.
(Recipe at the bottom of this post.)
As much as I love the movie, the book, Live and Let Die, does take place in Tampa, Florida where Bond, after a very rough night goes in search of breakfast at midday, after sleeping in a very cheap motel room, happens upon a cafeteria where he orders a Western Sandwich and some coffee.
The Western Sandwich
The Western Sandwich, also known as The Denver Sandwich, was what Bond ordered from the Cafeteria in Tampa, Florida, along with some coffee.
Cafeteria’s in America were all the rage in the 60’s and 70’s. I myself grew up eating with my grandparents in cafeteria’s. I adored them! Home cooking all spread out in front of you, a wide assortment to choose from. It became a regular thing for my grandparents to drive in to Cartersville, Ga. on a Sunday evening, for us to eat at Morrison’s Cafeteria. I think it was a Morrison’s. I also made it mandatory when Gordon and I were driving cross country from Florida to California in 1992, to stop and eat at cafeteria’s as opposed to fast food restaurants, when we would exit the highway looking for food establishments.
Your Sandwich, Mr. Bond
Why, thank you.
Whann, Gordon Whann, eating his Western Sandwich
THE WESTERN SANDWICH
2 Large Eggs – beaten separately
2 Tbsp Butter
2 Heaping Tbsp Green Bell Pepper
3-4 Onion Slices
2 Heaping Tbsp Diced Ham
Salt and Pepper to taste
3 Slices of White or Whole Wheat Bread – toasted
Slice then dice your ham.
Slice then dice your Green Bell Pepper.
Cut your onion in half then slice thinly.
Crack one egg into a bowl and whisk with a fork.
Place 1 T. of your butter in a small saute pan over medium heat.
When the butter is melted, add only 1 heaping T. of the diced Green Bell Pepper.
Then add some of your onion slices and salt and pepper to taste.
Saute or Flip your vegetables to cook evenly.
Add your heaping T. of ham and saute the ingredients until the onions are translucent and the Bell Pepper is slightly wilted.
Add your whisked egg to the pan.
Toast your bread slices.
Flip your egg after a few minutes.
You can also use your broiler to cook the top of the egg mixture, just be sure you have a pan that is oven safe.
Repeat the above process making a second omelet.
Once completed, place your toast on your cutting board, then your egg and top with another piece of toast.
Finally, add your other egg to the sandwich and top with your third piece of toast.
Triple Decker Sandwich
Slice your Western Sandwich in half and plate.
Enjoy… Mr. Bond!
THE Western Whann
(Now for MY interpretation.)
1 Whole Wheat Bagel – toasted
1 Tbsp Butter
1/2 Cup Egg Whites
2 Baby Portobello Mushrooms – sliced
1 Tbsp each – Red, Yellow, and Green Bell Pepper – Diced
1 Heaping Tbsp Onion – Diced
1 Heaping Tbsp Ham – Diced
2 Tbsp Shredded Sharp Cheddar Cheese
2 Tbsp Shredded Mozzarella Cheese
Salt and Pepper to taste
Black Coffee … Stirred NOT Shaken!
Slice your mushrooms being sure to take off the ends if they are old looking.
Slice then dice your Bell Peppers.
I like to use the top and bottom of the peppers, because when sliced, they created curved slices.
(That was my idea, Gordon.) Julie 🙂
Make sure you have all of your ingredients ready before you start your cooking.
You can add as little or as much as you like!
Bagel Is Toasted
Just as the previous recipe, add your butter to a medium hot pan.
When melted, add your vegetables to the pan.
Saute the vegetables by flipping or stirring them.
Add your diced ham and cook the mixture until the vegetable are wilted and the onions are translucent.
This will take about 5 min. to complete due to the amount of vegetable in the pan.
Julie did a great job catching me sauteing the vegetables with the camera.
When the vegetables and ham are cooked to your liking, add your egg whites.
Salt and pepper to taste and cook for about 2 min. on the stove top.
Then, turn your oven’s broiler on to high and place eggs under them.
After about another 2 min. remove the pan using an oven mitt and top the egg with your cheeses.
Toast your bagel slices then place the bottom half on your cutting board, then top with your eggs.
Place the other bagel slice on top of the eggs and slice in half.
James Bond’s Kitchen (Live and Let Die)
I love the retro kitchen! All the copper, and black and white.
In Live and Let Die we get a look into James Bond’s home. Especially his kitchen.
Grinding Coffee Beans
My most favorite Bond scene ever!
The Crocodile Enclosure, Jamaica
Running Across the Alligators (Crocodiles)
We only have alligators here in America so my interpretation is that Crocodiles pretending to be Alligators in New Orleans but filmed in Jamaica.)?
He Nailed it on the 5th. Try
My Favorite Stunt of all Time
The owner of this crocodile farm in Jamaica’s Montego Bay, Ross Kananga, performed this stunt. The crocodiles were tied down and he would run across them. However, after a few attempts of practice the crock’s started expecting him and had their mouths wide open.
The original owner of this farm, Ross Kananga’s father, was eaten by one of the 1300 crocodiles that live there.
Yaphat Kotto as Kananga
If you notice the man’s name above, Kananga, they were so impressed with his name that they named their villian, Yaphat Kotto, Kananga/Mr. Big.
The Voo Doo Ceremony on St. Monique
Having a Civilized Cocktail before being fed to the Sharks!
Being Lowered Into the Shark Pit
The Happy Ending
I, Julie, am not a fan of the any of the new Bond films. That’s not a reflection on Daniel Craig, I mean the man is wonderful! It’s just that the movie’s have become so dark. I love the old Bond movies because they were fun, campy, lighthearted, you knew everything was going to be alright. Bond, whether played by Sean Connery or Roger Moore, always had a positive attitude even when facing great danger. They had confidence in themselves, they cared about saving the damsel in distress, even though they were never in love with the girls. It may not be real life but I don’t watch movies for real life experiences. I watch movies to escape into a fantasy world where my imagination runs wild.
Solitaire and Bond Taking the Train
In the book, Live and Let Die, while on the train Bond and Solitaire eat a sandwich. Chicken Sandwiches for lunch, with Old Fashioneds, and for dinner Bottled Martini’s and Scrambled Eggs.
CHICKEN SANDWICH COMING SOON!!!!
I do love that Train Case
Exiting the Train in Jacksonville (In the book.)
The Voo-Doo Man Who Cannot Die
Julie: Sean Connery
(Seriously, there is NO competition)
Gordon: Sean Connery
Julie: Pierce Brosnan
Gordon: Timothy Dalton
Favorite Bond Girl
Julie: Jane Seymour Live and Let Die
Gordon: No favorite
(Probably because he thinks if he tells me I won’t let him watch that Bond movie.) And he would be correct!
Gordon: Emilio Largo from Thunderball
Julie: Kananga from Live and Let Die
Favorite Bond Movie
Julie: Live and Let Die
Gordon: From Russia with Love
Worst Bond Movie
Julie: (Still thinking about it.)
Gordon: The World is Not Enough
(The one Gordon made for me while we were watching our Bond Marathon.)
Pressed Kale, Spinach, and Turkey Sandwich
We do have a version of this on our other sandwich blog post.
Delicious, Tasty and Healthy
Hope You Enjoy!
This brand of pickles are some of the best we have ever eaten!
The reason why is they look homemade!
4 Stalks of Fresh Kale – washed and pulled into medium sized pieces
Fresh Spinach – ~20 leaves washed
3 Tbsp Olive Oil
4 Garlic Cloves – chopped
1 tsp. Hot Pepper Flakes
Ciabatta Bread Loaf
8 Slices Provolone Cheese slices
8 Slices Roasted Turkey
4 Tbsp Honey Mustard
Wash your Kale well and set aside to dry.
In a large skillet, heat your olive oil, and avocado oil to medium heat.
Slice your garlic and add it to the skillet.
Stir the garlic as it cooks in the olive oil for about 2 min. then and add your hot pepper flakes.
After about a min. add your kale to the skillet and toss using tongs.
Wilt the kale by turning in the hot oil mixture.
Remove from heat once it completely wilts and maintains it’s color.
This process should only take a few min.
Slice the ends off your bread and the slice the middle sections in half.
Slice the middle section in half again, then cut the open keeping a side attached.
In the two end slices, cut a cavity out using a sharp knife.
You may need to use your fingers to extract some of the bread.
Squeeze your mustard onto the slices and into the cavity.
Place 2 of your provolone cheese slices onto/into each sandwich.
Now, add 2 slices of turkey to each sandwich, then using your tongs, add a good helping of your wilted kale.
To finish, add your spinach leaves.
Using your sandwich press, press your sandwiches until the cheese melts and the sandwiches are good and browned.
If you don’t have a press, you can achieve the same results by using two cast iron skillets that have been preheated in the oven. Place the sandwich between the two skillets pressing firmly together after a few min. Cook the sandwich on the stove top on medium heat. Turn the sandwich over if needed for even cooking.
Sandwich, Turkey and Kale, Sandwich…
The Muffuletta’s Origins are Italian
One of my favorite sandwiches, the Muffuletta. My favorite Muffuletta I ate years ago in the French Quarter in New Orleans. I also found the best used bookstore ever there! Piles of books stacked up to the ceiling! I was having a field day shopping when Gordon wanted lunch, so we found an excellent restaurant and ate. I can see it all in my mind as if it were yesterday. Food and Memories go hand in hand.
And although the sandwich is of Italy in nature, there is no such sandwich in Italy. That’s because it was created by Sicilian immigrants that arrived in the late 1800’s from the Port of Palermo to the Port of New Orleans. They quickly settled in and their food became popular.
So, here is our quick and easy Muffuletta Sandwich.
Wheat Loaf Bread, Round
4 Tbsp. Grainy Mustard
2 Tbsp. Olive Oil
~12 Oz. Muffuletta Salad (You can make your own or buy it ready made.)
3 Tbsp. Balsamic Vinegar
1/4 Lb. Provolone Cheese slices
1/4 Lb. Turkey Pastrami slices
1/4 Lb. Honey Ham slices
1/4 Lb. Swiss Cheese slices
1/4 Lb. Mozzarella Cheese slices
All of our Meats and Cheeses
Slice the round loaf in half
Remove by hand some of the inside of the bread to allow room for all the other ingredients.
Using a good grainy mustard, spread a good amount on one side of the bread.
French Grainy Mustard
Use a good extra virgin olive oil to stop the excess liquid from the Muffuletta mixture from seeping through the bread… oil and water don’t mix!
Brush on a thin layer to the bread half.
Drain the Muffuletta Salad mixture well.
This brand was really good! Just look at all the vegetables.
Spread a good amount of the mixture all over the oiled half of the bread.
Using a good balsamic vinegar, drizzle a good amount over the salad mixture.
By applying the olive oil to the bread first, it prevents the moisture from the olive tapenade to sink down into the bread making it wet. This sandwich will keep in the refrigerator for days without it becoming soggy. Also, eating the Muffaletta a day or two later allows the flavor’s to meld together nicely making it taste better.
Layer your cheese and meats over the Muffuletta salad mixture.
I used the Mozzarella cheese first.
The Turkey Pastrami is good and peppery.
Layer the Provolone on top of the Pastrami.
Then the ham and the Swiss cheese.
Combine the sandwich.
Using a serrated knife, cut the sandwich into quarters.
Layering the meats and cheeses makes for a great presentation.
The Magical Taste of Leftovers
This sandwich and it’s flavors have been mingling together in the refrigerator and actually tastes better in a day or two. Great to take in to work the following day!