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Pastrami and Swiss on wheat
I can hear the traditional sandwich-makers already: “Oh wheat?!” Why not? The heartiness of wheat tames the salty pastrami and slight tang of Swiss cheese. If those two are not enough alone, add mustard. We did. It was totally worth it. It made the sandwich that much more flavorful, confident, and strong. It stands along […]
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Chicken Tenders and Provolone on Italian
It’s been a long weekend of cleaning and laundry. You’ve matched every sock, folded every tee-shirt, and ironed every shirt with buttons. You deserve a treat, like this mild-looking concoction. The tenders, coated in breadcrumbs and flavored with garlic and oregano, bring a swift kick to the soft, airiness of Italian bread. A slice of […]
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Meatloaf and cheese on wheat
Leftovers tend to make great sandwiches. Take this example of meatloaf, featured more artistically previously, now simple and sitting on the kitchen counter among its tin-foil wrapping and ketchup topping. Sometimes a good crumbly re-heating (or cold) meatloaf could use help staying together, hence the added provolone. Sure, you could make yourself up a second […]
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Pastrami and Turkey on rye pumpernickel
This is one of those sandwiches that’s built for confusion, which makes it a perfect representative of today’s society. You bite and feel the tang of the rye pumpernickel– good, but flavored with something else. Ah yes, spiced yellow mustard takes over your attention. Then a kick of smoked herbs from pastrami step to the […]
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Bacon on english muffin
Rough morning? Look like a hard week ahead? You could use a treat, huh? Well these crispy strips of bacon could start you off right. In between two halves of a toasted wheat english muffin, a minefield of nooks and crannies, they have just as much crunch and crisp. Since you’ll be so active with […]
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Double-cheeseburger on Italian
Wait, wait, wait! This is all wrong. None of this goes together. Two homemade cheeseburgers that are chunkier than flat– that happens sometimes. But to sit two cheeseburgers side by side? What are you thinking? Is it drugs? Are you on drugs? You must be by picking Italian bread, split from the middle of the […]
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Pastrami and Apple on pumpernickel rye
There’s a rainbow of autumn in the trees, and as they change color we also consider change in our own lives. A new job, maybe? A different place to live? A new love? Pastrami and apple are here to teach you a small cautionary lesson about change: sometimes it leaves you with regret. The biting […]
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Steak tartare on French bun
Surely we can’t do a brains sandwich, but the closest we could get is this nearly undercooked collection of stuff. You might be able to fool a rabid zombie with the very lean ground sirloin, flavored with onion, salt, pepper, and vinegar. The egg yolk helps hold the meat together, while the crispy French roll […]
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Chicken tenders on waffles
A southern classic becomes cold weather comfort when you take crunchy, savory chicken tenders and combine them with the sweet flavor of syrup-covered waffles. It’s a horrible mess to pick up such a sandwich and dine– we had a solid hour of hand-washing fits after– but it’s well worth the over-carbing unhealthiness. C’mon, it’s coming […]
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Swiss grilled cheese on pumpernickel rye
It’s getting cold, and no one is looking. Just stay inside all day. The most work I want you to do is making this soup and sandwich. Tomato bisque flavored with garlic and basil is good and all, but that’s not a sandwich. We’re loving this grilled Swiss cheese. It’s a funny cheese, really. It […]