Thursday, July 15, 2010

Review: Mile End

Back when I made the mistake of going to Katz's what I was really craving was a smoked meat sandwich, Montreal style. Not only does Mile End have smoked meat sandwiches, they also serve poutine and sell Montreal bagels straight from St-Viateur. These are things I've been missing for years and now I can enjoy them without having to go all the way to Montreal. They also have great/expensive pickles and Stumptown coffee. I recommend this place.

Shredded Chicken Tacos

I had never made shredded chicken before but it was really easy; just cut up some chicken breast in tomato sauce, taco seasoning and whatever else you want and then pull apart with two forks while it's cooking.

Also made some guacamole with lime juice, tomato, cilantro, salt and pepper.

And some black beans cooked with a green bell pepper and an onion.

Saturday, May 29, 2010

Coq au vin sandwich

For Patrick's birthday I made coq au vin, which I had never cooked or had before. It takes a long time to prepare (following Julia Child's recipe exactly) but is well worth the time and effort. I chopped up the leftovers and piled them on a toasted sandwich thin with a little manchego. I wish I could eat this sandwich everyday.

I also made this cake, which isn't really a sandwich but it does have a cheesecake "sandwiched" between two layers of red velvet.

Sunday, April 4, 2010

REVIEW: Katz's

DON'T GO HERE. The sandwiches are average, the environment is stress-inducing and unfriendly, it's crowded and way overpriced.

Monday, March 22, 2010

Masala burger + Tzatziki in a Baked Tortilla

I made this sandwich more than any other while living in Portland. It requires those Trader Joe's Masala burgers that are no longer within close reach for me. After heating one of those up, mash it onto a flour tortilla, top it with cheese, and put it in the oven until the tortilla is crispy/the cheese has melted. In the meantime, thinly chop some cucumber, raw garlic, and onion and add to yogurt (I used Greek yogurt). Then add some lemon juice, olive oil, and a bit of salt and you've got tzatziki. Not sure how authentic that is... Apply a thick layer to tortilla and then add whatever else you want like some mixed greens.

Monday, March 8, 2010

Tempeh + Kimchi

Tempeh marinated in some kind of sesame sauce, homemade kimchi (really spicy), cuke, mayo on fancy white bread. So good, makes me miss Portland.

Wednesday, February 3, 2010


This tuna melt happened a long time ago back when I was on the West coast and had dispensable income since I was attending a state school and had LEFTOVER money. Since returning to Bard I haven't made a single memorable sandwich but no worries I'm still going through some old material and once I run out I'll figure something out.

Anyway, this tuna melt was on delicious, fresh black olive focaccia from New Seasons. I can't remember what exactly I put in the tuna (apologies) but it was probably some of that homemade rosemary garlic mayo, perhaps a tad of dijon, some onion, pepper, lemon juice, the usual. Then I put it in the oven with a thick slice of cheddar. Oh, and of course some dill pickle sandwich slices.

Thursday, January 21, 2010


Dutch Crunch (or Tiger Bread?) is a special kind of roll that is only available in California for some reason. It's soft on the inside and has this crunchy layer on top that gives it its name.When fresh, it's probably the best sandwich bread in the world but when it gets stale it loses the crunch. This particular Dutch Crunch sandwich was purchased at the Holiday Market in Redding, CA. If you ever drive through Redding on your way somewhere I would highly recommend getting a sandwich here. At one point while in Redding I had to decide if I wanted this sick coat from Salvation Army or a Dutch Crunch sandwich (they both cost about $6) and I chose the sandwich.

Thursday, January 14, 2010

Homemade Condiments, etc.

I'm slowly trying to build up the skills to make a sandwich completely from scratch. I started by making mayonnaise, which is really simple and definitely worth the tiny bit of effort it takes. If you haven't had homemade mayo you haven't lived.

It's so good I started eating it alone on slices of bread. The rosemary and garlic are really what made it great but you can put anything you want in it. I'm thinking the next batch will have fried capers.

After that I made kimchi. Also real simple.

Next time I will definitely take the time to find Korean chili flakes instead of substituting cayenne pepper. I put way too much cayenne and had to rinse this shit like five times because it hurt so bad it gave me the hiccups.

Pickled some green beans too but to be honest I never used them in a sandwich, only as a side.

I'm more than happy to share these recipes with anyone who's interested, btw.

Sunday, January 10, 2010

Bacon Egg 'N' Cheese x2

After my first bacon, egg, and cheese post I thought maybe I should leave it at that but I realized that it is a most versatile sandwich and its many varieties deserve to be acknowledged.

I intended on making this first sandwich real simple, classic b.e.c. style and at the last minute added some mushrooms and onions to the eggs.

This second one is on a slice of this bread my mom made last night. I suppose it's an open faced sandwich. I put a bit of mayo and a bit of ketchup, not something I usually do but I was too lazy to cut a tomato. Delicious nevertheless.

I suggest clicking the pics for a larger than life sandwich experience.

Wednesday, January 6, 2010

Sick Sandwich

Named so because the sandwich is sick and so am I. New York welcomed me back last night by giving me a cold but that hasn't stopped me from preparing myself delicious sandwiches. Like this multi-grain "sandwich thin" (great for toasting) filled with salami, bocconcini, tomato, basil, dijon, mayo, and salt & pepper.

I've got some sandwich photos that will hopefully be coming by media mail eventually and I'm working on a post about homemade condiments. Moving across the country sort of put this blog on the back burner. But I'm back for the time being and so is Sandwich Worldview.