Posts from the ‘Sandwich’ Category

Amongst the Pretzel Roll

I have had a recipe for these pretzel rolls for forever. Pretzels are a gift, and a simple thing that can be screwed up royally when attempted by the wrong hands, which might explain my procrastination.  I hate making sub-par things. I was intimidated.

I am starting culinary school in January, and at the school’s Octoberfest-themed open house (and I use the term Octoberfest lightly), they served a bread-like substance they called a pretzel. Nailed the veal schnitzel, but flour, water, and salt seemed to prove more of a challenge for the people who are to train me. Or maybe they were made by students. Either way, they passed inspection, and were yuckin’ up my mouth for an obligatory two bites. One to try, one to make sure it knows I gave it a chance.

As fate would have it, a trip to the Whole Foods near my house that I had yet to visit, even though it’s been open for a while, yielded pretzel rolls! I swear were gold rays were shining from that bread case.

A side note on Whole Foods: years ago I was a junkie, then it became entirely too expensive, then I sold my car, then their pre-made food got less good. So the two of us did that kind of slow break up thing where you know it’s over, but it drags on and on, enticing you with its superb meat selection and your favorite jam. Wait, yeah that works. So, while the negatives didn’t stop me from getting an entire pre-Thanksgiving dinner crammed into a waxed, earth-friendly percentage of recycled material-cardboard box, turkey leg included, I will not be spending a small fortune only to come home with cheese, beer, and some frozen chicken tenders.

I toasted these puppies in the oven, added some black forest ham, Comte, and a spread of mayo and garlic mustard. Then meat, cheese, and pretzel roll became one in the oven.

I will be doing a series of sandwiches on pretzel rolls. Yes, they are that good. Up next: cheesesteak with  homemade cheese wiz. That’s right, the addicting, glorious, never-have-enough-even-if-you-get-an-extra-side-cheese you get with nachos, you dip in fries, and that I have bought in a gallon can. Now with cheese! And of course the rolls from scratch.

One more 😉


The Sandwich is Kaiser

The sandwich is all things to all people, and this sandwich was all things to me.  It satisfies any flavor or texture you are craving by way of your manipulation. Toast it, leave it soft, buy a soft roll, or a crusty wonder. Spread something creamy, or drizzle something acidic. Put some veggies (or fruit) to add crunch and some cold, clean contrast. Grill, or toast it, dip it in egg.  Press it with a brick, have it for breakfast, lunch, or dinner.

All this, and you can also put gravy on it. The sandwich is king.

The above is Boar’s Head Black Forest ham, Drunken Goat cheese (love this), dijon mustard, a little bit of mayo and Washington State escarole. I was not thrilled with this bread.  The chance you take when trying something new. The chew almost gave me lockjaw.

Drunken Goat

from Murray’s (one of my favorite cheese books, and cheese web sites)

Cheese Facts :
Region : Murcia
Country : Spain
Cheese Type : Firm: Supple & Grassy
Milk Type : Pasteurized Goat
Wine Pairing : Medium fruity reds
Wheel Weight : 5 lbs.
Rennet : Animal
Age : 75 days
Producer : Mitica
Description :
Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls off the table into barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning “goat with wine,” this semi-firm pasteurized goat from Spain’s Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds. 


When a Blondie meets a Dagwood: love and sandwiches conquer all

Butterscotch Pecan Chocolate Chip Blondies

The Mighty Dagwood Sandwich Photo by Steve Buchanan

The Dagwood Sandwich was introduced to the American public on April 16,1936. It was invented by Chic Young and featured in his comic strip Blondie. The first Dagwood consisted of tongue, onion, mustard, sardine, beans and horseradish. Over the years, the sandwich grew bigger and typically included everything but the kitchen

Check out Adam Richman as he triumphs over the 2 1/2 lb Dagwood in Columbus, Ohio:

*To view link, highlight link, right-click on link, and select search Google.

Here is a good recipe to start with, but there are endless combinations. With a myriad of cheeses, meats, spreads, condiments, veggies, breads, and of course how many layers to build, you will not get bored making or eating this sandwich over and over again. Gather your favorite fillings and start stacking. Adjust ingredients on different layers to suit personal tastes. Raw onion may ruin my Dagwood experience, while it could be the ingredient that makes the ultimate Dagwood for someone else.  I like to think of it as a democratic sandwich.

Dagwood Stacked Sandwich


  • 1/3 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon minced garlic
  • Pinch Essence, recipe follows
  • 10 thick slices white sandwich bread
  • 1/4 pound sliced pepperoni
  • 1/4 pound thinly sliced Swiss cheese
  • 1/2 pound thinly sliced turkey breast
  • 1/4 pound thinly sliced provolone
  • 1/2 pound thinly sliced roast beef
  • 1/4 pound thinly sliced mild Cheddar
  • 1/2 pound thinly sliced pastrami
  • 1/4 pound thinly sliced pepper jack cheese or Monterey jack if pepper jack is too spicy
  • 1/2 pound sliced salami
  • 5 pieces thick-cut bacon, cooked crisp and halved
  • 1 medium tomato, cut into thin slices (about 5)
  • 10 whole green leaf lettuce leaves, washed, patted dry, and stem end removed
  • 3 red cherry tomatoes
  • 3 small pickle slices
  • 3 long metal skewers
  • Potato chips, accompaniment


Combine mayonnaise and mustard in a small bowl. Season with chopped garlic and Essence.

Arrange 5 bread slices on a large cutting board. Spread 2 tablespoons of the mayonnaise mixture evenly on each slice.

Layer the meat and cheeses evenly among the bread slices in this order: pepperoni, Swiss, turkey, provolone, roast beef, cheddar, pastrami, pepper jack, and salami. (Fold the meats so that the sandwiches will stack evenly on top of each other.) Top each of the sandwiches with tomato slices and the remaining bread slices.

Spread about 1 tablespoon of the mayonnaise mixture on top of each sandwich and lay 2 bacon halves on top of each sandwich.

Place 1 cherry tomato and 1 pickle slice through each skewer.

Carefully build the Dagwood Sandwich by stacking all 5 sandwiches on top of each other. Separate the sandwiches by placing 2 lettuce leaves in between.

To keep the sandwich tower from falling over, fit the skewers into the sandwich tower all the way through the center. To serve, pull off the desired amount of bread, meat and cheese, and serve with potato chips on the side.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch

Click on image to enlarge.

*I did not have butterscotch extract on hand, so I added an extra 1/2 tsp of vanilla, and instead of 2 cups of semisweet chocolate chips, I added 1 cup of butterscotch chips, 1/4 cup semisweet chocolate chips, and 3/4 cup bittersweet chocolate chips. The middle comes out soft, almost like it is a little undercooked, not to worry. These blondies would be great with some vanilla, or butter pecan ice cream.

Adapted from125 best chocolate chip recipesJulie Hasson

On Labor Day 1990, Dagwood and millions of loyal readers got the shock of their lives when Blondie decided to join the work force — she put her talent as a great cook to work as the proud owner of Blondie’s Catering. But some things never change. Even though she’s now bringing home a good chunk of the Bumstead bacon, she still does most of the housework — for now!

courtesy of

Naked Lunch

William S. Burroughs
b. 2.5.14

*brick-pressed sandwich from Martha Stewart Living  

You can use store-bought olive paste, or make your own. I like using the olive relish to the left. Click on image to enlarge.h