Originally Posted by scho63:
Made a giant sandwich on Ciabatta loaf.
Prosciutto, mozzarella, roasted red peppers and arugula with a dressing of EVOO, balsamic vinegar, basil paste, garlic powder, salt and pepper whisked in small bowl and spread on both sides with silicone brush after removing excess dough.
Ate half and wrapped the other half for tomorrow. It was delicious.
Also had RAOs Italian wedding soup .
Arugula is the most underrated topping for sandwiches/burgers. The peppery taste adds way more flavor than bland plain lettuce.
I would destroy that sandwich in roughly 2 bites lol [Reply]
Originally Posted by In58men:
Arugula is the most underrated topping for sandwiches/burgers. The peppery taste adds way more flavor than bland plain lettuce.
I would destroy that sandwich in roughly 2 bites lol
Over the years of watching Jacque Pepin doing his cooking show, he would occasionally do a soup and sandwich edition.
I learned a lot of cool things to add to a sandwich: thin slices of radishes or cucumbers, tapenade of olives and roasted garlic, slices of brie, cooked shiitake mushrooms, thin slices of white onions, and many other combos.
I really love a bunch of very thin radish slices all over on a ham and cheese with lettuce and dijon.
I also use Gem Lettuce or Spinach leaves on many sandwiches.
London Broil with Swiss on toasted sourdough with thin slices of white onions, romaine lettuce, mayo, horseradish, salt and pepper.
I am a huge sandwich fan and they are also Dagwood sized. I hate sandwiches with no substance or heft.
I don't ever make sandwiches with either chicken or turkey cold cuts, only real stuff. I am huge lover of a good chicken salad. [Reply]
Originally Posted by scho63:
Over the years of watching Jacque Pepin doing his cooking show, he would occasionally do a soup and sandwich edition.
I learned a lot of cool things to add to a sandwich: thin slices of radishes or cucumbers, tapenade of olives and roasted garlic, slices of brie, cooked shiitake mushrooms, thin slices of white onions, and many other combos.
I really love a bunch of very thin radish slices all over on a ham and cheese with lettuce and dijon.
I also use Gem Lettuce or Spinach leaves on many sandwiches.
London Broil with Swiss on toasted sourdough with thin slices of white onions, romaine lettuce, mayo, horseradish, salt and pepper.
I am a huge sandwich fan and they are also Dagwood sized. I hate sandwiches with no substance or heft.
I don't ever make sandwiches with either chicken or turkey cold cuts, only real stuff. I am huge lover of a good chicken salad.
I’ll have to check it out, thanks for sharing. [Reply]
Finally tried grilled chuckeye steak. I took the advice of several actual chefs and marinated them for 24 hours before grilling to reduce 'chewiness.' Did the sous vide thing for 2 hours then onto a charcoal-fired grill. No pics (sorry, forgot, will remember next time). Came out pretty tender and flavorful. Not going to say they were as good as a good ribeye, but it was closer than I thought it was going to be. Would recommend. [Reply]
I got a trial bottle of Kinder Horseradish dipping sauce the other day. I haven't been to enthusiastic on any of the Kinder Products but it is good. I liked it so much I got the big bottle. Good on burgers and dogs and a plain old corn chip. [Reply]
Originally Posted by In58men:
The arugula talk inspired me lol.
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Hate to nitpick on such as great looking burger, but I just have to insist on knocking the deep eyes of that onion out of the mix... that much onion is just too much, its going to bury your subtle and fresh avocado [Reply]
