Category Archives: Sandwich

Ultimate Ham Panini

Ultimate Ham Panini

  • Servings: 2
  • Difficulty: easy
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Ultimate Ham Panini
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If you use pintrest and typed in sandwich in the search engine you likely have seen those baked Hawaiian roll ham sandwiches / sliders with that sweet mustard poppy glaze. They take those sweet King Hawaiian Rolls, cut them in half, pile on ham and swiss cheese, add the tops and then slather the top with a mixture of butter, brown sugar and mustard, onion powder and poppy seeds then bake until the cheese melts.

Those sandwiches or sliders look really good and would be great for a casual party or as some people state “funeral sandwiches”. You get the idea, small hand food that should satisfy most palates.

Given that it’s just the two of us and I actually wanted a more “toothy” bread, I decided to switch up a bit. I did this by creating a similar “sauce” and then added my ham into it until fully coated. Also I wanted to add some tomatoes and avocado. I used swiss and cheddar and added a little crisp bacon for texture.

Ingredients
Sliced Sourdough Bread
Deli ham
Swiss cheese
Cheddar cheese
Dukes Mayo
Sliced and dried tomatoes
Sliced avocado
Crispy Bacon
Butter

Sauce
2 tbs of butter
1 tbs of brown sugar
1 tbs of dijon mustard
2 tsp of grainy mustard
splash of Worcestershire
2 tsp of onion powder

Directions

1. Prep.. microwave your bacon until crispy, slice your tomato, avocado, cheese and bread.

2. In a saucepan on medium low heat add your sauce ingredients and let it melt and meld. Then add the ham to that pot and move the ham around until it become fully coated and hot. IMG_0766

3. I assembled my sandwich by putting a little Dukes May on both sides. Then add swiss to one side and cheddar to the other. Add your ham, tomato, avocado and bacon and then heat them up. Don’t forget to lightly butter both sides of the outside of the bread to get a nice brown crunchy exterior. I have a panini maker if you don’t you can use a cast iron skillet and brown on both sides.
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BBQ Pulled Pork Sandwiches with Dreamland BBQ Sauce

BBQ Pulled Pork Sandwiches

  • Servings: 4-8
  • Difficulty: easy
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BBQ Pulled Pork Sandwiches
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Texas clearly values BBQ Brisket over any other protein. That said, I will try and enjoy it all and truth be told I probably go 50/50 on beef and pork. I also enjoy the vinegar that you find in the Southeast. So when I asked Jill what she would like this week, she said let’s do BBQ pulled pork sandwiches.

For tonight I didn’t go all out with a coleslaw topping or anything but it’s always welcomed on a pig sammie. I did make a potato salad with two russets some mayo, sour cream, pickled jalapenos and green onions. I won’t include the recipe because I truly winged it. That said you can search my blogs for sides like potato salad or beans etc.

After eight hours in the bath the pork can’t help but get fall apart tender. In fact, fishing it out of the crockpot was a challenge. I also like to add sauce only on the top of the mound of pork to let the pork shine. Always butter and griddle your buns until you get a nice brown “crunch” texture. This will help it hold up to the moisture of the overall sandwich.

Ingredients:
Pork Shoulder
1 cup of Apple Cider Vinegar
1 cup of water
1 onion sliced
4 cloves minced garlic
2 tbs of yellow mustard
2 tbs of ketchup
Buns

Rub
Equal parts depending upon size
1 tbs of Chili Powder
1 tbs of Onion Powder
1 tbs of Garlic Powder
1 tbs of White or Brown sugar
Pinch of cumin and cayenne optional.

Directions:
1. Take your shoulder and apply your dry rub and let it sit. You can let it sit overnight if you so choose.

2. In your crock pot on high heat set for 8 hours add your sliced onions, minced garlic, apple cider vinegar, water, mustard and ketchup. Lay your rubbed shoulder in your crockpot. It should almost cover the shoulder with about 1/4 of it sticking out. Cover and walk away. Around the 7 to 8 hour time you can turn it but it will be done. Shred the pork

3. Toast your bun, apply your pork and your favorite sauce on top. I picked up a bottle of Dreamland BBQ sauce out of Alabama. It’s a nice blend of Carolina and TX sauces. Serve with Beans, potato salad or whatever you like. See my side recipes for ideas.
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Far East Roast Beef Dip Sandwich

Far East Roast Beef Dip Sandwich

  • Servings: 2
  • Difficulty: easy
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Far East Roast Beef Dip Sandwich
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A while back I created a recipe titled Ginger Beef Ginger beef which a nod to Num Pang in NYC who serves up some mean sandwiches that people line up and wait for.

So I basically looked at my recipe but really didn’t measure anything. This sandwich is a must try. Think of the French Dip with an Asian/Thai/Vietnamese twist. It’s not overly “Asian” but only so due to the vinegar, soy sauce and ginger. That’s really it. Now the addition of the tomato sauce gives it a kick but it’s not Asian.

I served it on a toasted French Baguette with cilantro, cucumber and a little Dukes Mayo. It’s messy, spicy, savory. I cooked the meat in the crock pot for 6 hours and it was fall apart, melt in your mouth tender which perfectly complimented by the chewy toothy bread. The veggies gave it a refreshing punch. I poured some sauce into a little side dish and used it to dip.

Ingredients:
Hunk of beef for two
1 beer
1 14oz can of tomato sauce
1 cup of Soy Sauce
1 cup of Apple Cider Vinegar
2 tbs of Sriracha
1 onion chopped
2 carrots chopped
knuckle of ginger (peeled and cut)
4-5 cloves of smashed garlic
Beef stock to cover

French Baguette
Cucumber sliced thinly
Cilantro
Dukes Mayo

Directions:
1. Cut and chop the veggies, add the meat and all the liquids except the tomato sauce. I cooked mine on high for 6 hours.

2. To make your sauce, add all the liquid plus the tomato sauce and some of the garlic and ginger to a blender. It’s hot so be careful blending hot stuff. Go slow and don’t close the lid all the way. Blend slowly until smooth.
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3. Now in a bowl take your roast beef and add your sauce to cover the meat. You want it nice and juicy.
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4. Cut and toast your baguette until light golden brown. Put Dukes Mayo on one side and add you meat with your sliced cucumber and cilantro. IMG_0690IMG_0691

Fried Shrimp Po-Boy Sandwich

Fried Shrimp Po-Boy Sandwich

  • Servings: 2
  • Difficulty: easy
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Fried Shrimp Po-Boy Sandwich
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We hit up this fish joint occasionally for Po Boys and Fish Ceviche. It’s a total joint with picnic tables and waxed checkered table cloths on the indoor tables. You make your own Red Sauce at bar with all the usual suspects, fresh horseradish, ketchup, lemons, Worcestershire, Tabasco and Tampico.

Jill always gets the shrimp Po Boy and has me make her sauces nice and spicy. Topped with ribbons of thin cut Iceberg lettuce and pillow soft rolls. We sit and linger sipping beer and finishing our fries and saltines slathered with our spicy red sauce.

Jill was having a long and tiring week so I surprised her with my own version of a Shrimp Po Boy. I made a sauce that consisted of Dukes Mayo, Sriracha, Horseradish and Ketchup. I replicated the ribbons of Iceberg lettuce and made a southern style batter for the shrimp that was spiced up with some Slap Ya Mama seasoning. As a side I baked some fries and used my Fry Salt.

Ingredients:
Fresh uncooked, shelled and de-veined Shrimp
Fresh Rolls
Thin cut ribbons of cold Iceberg lettuce
Frozen Fries
My fry Salt

Shrimp Marinade
1/2 cup of milk
2 beaten eggs
2 tbs of Yellow mustard
Slap Ya Mama seasoning

Sauce
1/4 cup of Dukes Mayo
1 tbs of Ketchup
1-2 tbs of Sriracha
Horseradish to taste

Shrimp Breading
1 cup of Corn Meal
1/2 cup of AP Flour
2 tbs of Slap Ya Mama Seasoning
1 tbs of Old Bay Seasoning
1 tbs of black pepper
Pinch of salt.

Directions:
1. The thing that will take the longest is your fries so put them on a sheet tray and season them with my Fry Salt and bake according to the package.

2. In a cast iron skillet or deeper cast iron pot, heat oil on Medium to Med-High until it hits 375 degrees. Shrimp cooks super fast so basically you are cooking the coating more than the shrimp. If you want a darker and crunchier crust on your shrimp, bump up the heat a bit and cook in smaller batches where the shrimp doesn’t touch each other while cooking.

3. Take your shrimp and let them soak in your shrimp marinade to flavor and tenderize them. Before ready to fry, take the shrimp from the wet mixture and bump off extra wetness (oil and wet are not friends). Coat your shrimp in the breading mixture. I added them all slowly until they were all coated to the point they were dry to the touch.

4. Working in small batches, carefully load your shrimp into the hot oil. Be careful and consider using a tool to put the shrimp in the oil. These babies cook in about 3-4 minutes. I move them around during the frying process. Remove them and place them on a paper towel and then transfer to a wire wrack until you are finished cooking everything. IMG_0625

5. Mix up your sauce and cut your lettuce. Slather both sides with the sauce, add the shrimp and lettuce. Add your fries and you are ready to go.
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Classic Pimento Cheese

Pimento Cheese and Cheese Plate

  • Servings: 2
  • Difficulty: easy
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Pimento Cheese and Cheese Plate
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To me pimento cheese growing up was a bit nasty because my Mom and even Jill used Miracle Whip. Nasty. My eyes were opened several years ago when Jill and I found this quaint Whiskey bar that served it as an appetizer with plain saltine crackers and Tabasco. That stuff changed pimento cheese for me because it wasn’t tainted by Miracle Whip. I grew to crave it so started search southern cookbooks and blogs for “the recipe”

I have dabbled with several recipes slowly tweaking and adjusting until I got it to where I wanted it to be. Below is pretty close to my perfect pimento cheese, if you let it sit for one day. If you don’t let it sit the onion can tend to over power and needs a day to mellow out.

As for the cheese plate we were settling in for Sunday night football and decided to whip up a simple cheese plate that included balsamic vinegar, tomato, red onion dip for bread along with our favorite that is cream cheese topped with jalapeno jelly.

Ingredients:
8 oz of freshly shredded extra-sharp white cheddar cheese
8 oz of freshly shredded yellow sharp cheddar cheese
3 tbs of room temperature cream cheese
1 small jar of diced pimentos lightly squeezed
1/3 cup of Dukes Mayo
1 tbs of grated shallot or yellow onion (finely grated)
2 tbs of Worcestershire Sauce
2 tbs of Apple Cider vinegar
1 tbs of Tabasco (optional)
2 tsp of dried mustard powder
pinch of white sugar
1 tsp of Black Pepper and
1 tsp of Kosher Salt

Directions:
Shred your cheese into long strands. Mix everything in a bowl and let it sit in the fridge overnight. Diced jalapenos are nice but then it’s not “classic:

Sloppy Bao Sandwich “Baoquette”

Sloppy Bao Sandwich

  • Servings: 2
  • Difficulty: easy
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Sloppy Bao Sandwich
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I spotted this Martha Stewart recipe for a simply but unique Sloppy Bao Sandwich that looked pretty interesting when trying to scratch that sandwich itch. I have mentioned it various times that I have some sort of gene for Asian/Eastern food. I just love their balance of spice, sweet and tangy.

Think of a sloppy joe with a “hmmm” factor to it. The punch of basil through that meaty savory slop with the chew of the bread is a perfect bite. I think I would adjust the ketchup and dijon mustard down a notch. I totally get using mustard and ketchup in BBQ sauces or on burgers and dogs but I thought they elbowed their way to the front versus harmonizing with the rest. It’s used to speed it up but I think I would have pulled them down and added tomato paste to replace some of the sweet with savory. All that said, it’s’ a good and fun sandwich.

Adapted from Martha Stewart
Ingredients:
1 lbs of lean ground beef, pork, turkey or chicken
1 baguette
2 tbs of minced shallot
1 clove of minced garlic
8-10 leaves of fresh basil
1 jalapeno sliced (optional)
3/4 cup of Ketchup
3 tbs of dijon mustard
1 tbs of tomato paste
1 tbs of fish sauce
2 tbs of red Thai-curry paste
1 tsp of brown sugar
Kosher salt to taste

Directions:
1. Super easy. In a skillet on medium heat add your protein and onion and cook until browned. Then add the garlic and let it cook for one minute before adding the rest of the ingredients and stir until combined. Turn to low and let this simmer stirring occasionally for about 15 minutes. IMG_0559

2. Split and toast the baguette for about two or three minutes. Fill your baguette with your meat mixture and top with jalapeno, cilantro, basil or even some cabbage. Enjoy.
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A Little bit of Chicken Fry Hummus Pita

A Little bit of Chicken Fry Hummus Pita

  • Servings: 2
  • Difficulty: easy
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Chicken-Fry Greekish Pita
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This is a mash up recipe that is sort of Greek, Middle Eastish with an American twist. I think. Recently I was in Canada and one of my buddies wanted to take me to this Shwarama joint for lunch. It was like a Chipotle or Freebirds but served Greek food. Unrelated to that experience, I recently saw a review of a new joint in town and the picture had french fries in the burrito.

So I decided that the potatoes would balance out the lemony garlicy chicken I was making so came up with a Pita filled with fresh made hummus, grilled chicken and french fries that were seasoned with my fry seasoning. It turned out great. The hummus and chicken pared well given the lemon and garlic and then the fries give it a nice texture balance but also some seasoning depth with my Fry Seasoning. It was really good and might be a nice departure from tacos, burritos, sandwich or hamburger.

Ingredients:
Whole Wheat Pita
Chicken Breasts (cubed into kebab size)
Marinade
1 lemon juiced and zested
4 cloves of garlic
2 tbs of Worchestershire
1/4 cup of Ranch Dressing
2 tsp of Tabasco

Packaged Shoestring Fries
My French Fry Seasoning https://whiskeynwry.com/?s=Fry+Seasoning

Hummus

2 cans of garbanzo beans (reserve liquid if needed to thin it out)
1/4 cup of Tahini paste
4 cloves of garlic
2 lemons juiced (add a little at a time and taste)
2 tbs of Olive Oil
1 tbs of Tabasco
pinch of cumin
Kosher Salt

Directions:
1. Make your hummus by adding the beans, olive oil, tahini, garlic, tabasco into a food processor and slowly add your spices and lemon juice tasting along the way. Store it in the fridge until needed.

2. Go ahead and fire up your french fries and cook according to the package. About 3/4 of the way through the cooking process, sprinkle the fry salt and give it a toss. Finish cooking your fries.

3. Get your grill fired up and skewer your chicken pieces leaving a little space between them. Don’t smash them up or you might end up with some raw chicken or have to grill it longer. I cooked them for about 8 minutes over the fire to put some char on them. Then I moved them to other side of the grill and cooked until done.

4. The pitas I bought didn’t have a pocket so I had to go with the fold over. I heated the pita in the microwave to soften it up. I spread hummus over the entire inside. I added my seasoned fries and then my chicken. Topped it with a little more hummus and served.
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