How Many Is Too Many?

As of this writing I've had egg, cheese, and spinach on multigrain for breakfast and for lunch I just finished a leftovers sandwich of shredded chicken, some kind of stinky cheese, roasted cherry tomatoes, and arugula also on multigrain. FoSB, I still have most of a loaf of that multigrain to go, and I'm showing no signs of slowing. In keeping with the Sandblog's ethos of rigorous scholarship, I'm asking you: how many sandwiches is too many sandwiches to eat in a day?

Tuna Melts

What you see pictured is just an absolutely banging Saturday afternoon. Chips? Check. Two small beers suggesting more than one cool-type person is hanging out? Double check. A perfectly griddled tuna melt? A motherfucking super check.

So tuna melts. These are kind of controversial, right? I mean, as far as the classics go. I think they're very tasty, but if you think of the elements that make them up they sound kind of gross? Anyway, this piping hot fish'n cheese was totally delicious. I didn't ask about the provenance of any of the ingredients (because that wouldn't be a laid-back, beer-drinking sort of thing to do), but I'm pretty sure the cheese was some kind of cheddar and the bread was wheat-ish and the canned tuna was canned tuna. 

Ten huge stars. But what do you think, Sandblog faithful?

Sandwich for Breakfast

The oatmeal sandwich was too much for me, but here is a breakfast sandwich WE CAN BELIEVE IN.

PB & Banana. Listen I know peanut butter is OUT right now on account of all the sickness and sadness and whoops! our peanut butter tested positive for salmonella but we're going to sell it anyway because we're the motherfucking Peanut Corporation of America and we do what we want because WE OWN THIS TOWN. But I bought this peanut butter long before the recall, so I'm fine, right? That's how safety works, right?

Unlike my last pb&b sandwich, this time I mushed it all up together, which is why this sandwich looks kind of gross. Click to enlarge or something. I swear it looks less like weird tuna salad close up. I used these two peanut butters:

Is it not cool to eat specialty peanut butters during the recession?

I don't know

I don't know what to make of Prune's oatmeal sandwich. It does seem kind of interesting. And I like oatmeal a lot. I just... I don't know, guys. Does oatmeal sort of fall in the spaghetti sando category of things that don't really need to be put on a sandwich? Help me out. Someone just tell me what to believe.

Recent Sandwiches

 

 

Listen up and listen good fuckos,

Danger here, and I'm about to lay some serious sandwich news on you. So put on your raincoats.

First things first: yes, I took the above photos. And yes, a lot of people have told me that I should become a professional photographer because I would immediately be one of the best ones. But guess what? I don't have time for that because I'm so good at so many other things. (Like blogging.)

Okay, on to the sandwiches. The first pictured sandwich is the brisket sandwich from DangerFave, Campanile. Readers are undoubtedly familiar with Campanile's legendary status in the world of sandwichery. It is where I had the best 'wich of my life, The Dagwood. Here's all I'll say about The 'Wood: It was the first sandwich I ever had with anchovies on it and it made me go from hating anchovies to loving them. The brisket sandwich was kind of gross.

Sandwich the deuce: Tuna melt from La Brea bakery. This little jobby is currently one of my favorites. It features white tuna, a respectable amount of cheddar cheese, thinly sliced red onions and mayo - all pressed to a delectable temperature on dill bread. 6 stars.

That's all I got for now.

As always, practice safe sandwiching.

Life Sandwich

Sorry, Sandblog buds. I didn't mean to bring you down with that last post. I mean, the Death Sandwich was trying it's best, and maybe I didn't give it a fair shake. Anyway, to balance the tone I'll show you a really great sandwich I just made moments ago, a little homage to one of my all time favorite sandwiches, the Beautiful Prosciutti:

See how the sun beams around it like it's rising up to heaven? This mock-BP has spinach, basil, sundried tomatoes, fresh mozzarella, and prosciutto on a sort of stale baguette. Forget that I said that thing about the baguette- it was fine. And yes, I know what you're thinking, the Beautiful Prosciutti has arugula ("spaceship leaves" for our British readers) instead of spinach. But I didn't have arugula in the house, and nobody's perfect, right? Oh, crap. I also forgot the hot peppers, which, if I were to rank the ingredients in the real BP, it'd be like, number 2 or whatever. Right up there with the arugula. This is horrible.

Death Sandwich

I saw this so-called "Death Sandwich" advertised on the side of a deli. It sounds pretty gross, but I don't think it could kill me.



"Hot Sauce" is in red. Oooh, scary, Death Sandwich. Get real.

Knowledge Korner

Everyone knows that the food timeline is the most important website on the internet. That's a fact science proved a long time ago. But it's taken me this long to discover that they have a very thorough informational page about sandwiches. This page is legit. There is so much to learn on this page that I barely read it because I'm so lazy.

Particularly of note, they have a section on the Dagwood Sandwich, which might interest Danger, who goes around LA chasing a phantom Dagwood Sandwich he claims to have eaten once. It's his Moby Dick or something. (Whatever, I didn't read that either I'M SORRY.)

Anyway, this website needs more pictures and stories about actual sandwiches. Sorry everybody!

Grilled Cheese and Ketchup

While sifting through the Sandwich Blog mail pile the other day I stumbled across a pressing question from a tipster: Is a grilled cheese dipped in ketchup right? Or horribly, horribly wrong? The tipster included this photo evidence:


I don't know, guys. My gut instinct is that this is a disgusting affront to sandwichery in general and grilled cheeses in particular, but I also know deep down that this stance is rooted in personal biases, tradition, and a reluctance to stray from societal norms. I know I'm being closed minded. I mean, I don't care what you do with your sandwiches in the privacy of your own home, I just hate having to see it, you know?

(This is a grilled cheese on challah from B&H Dairy.)

A Different Blog's Best Sandwiches of 2008

Yumsugar did their top sandwiches of the year and there are some good looking sandwiches on that list, like the Honey-Basil Grilled Cheese seen here.

I would do our Top 10 sandwiches, but I could not say with certainty that we have 10 total posts.

Happy New Year!

You guys, things are changing you can't stop them

The Portland Mercury blog has tipped me off to some important new sandwich language; specifically: calling a sandwich a "sando". Now, listen. I know how you guys are. And for once, I don't want to get into a long thing about the shifting nature of language vs. the righteous strength of linguistic prescriptivism. All I'm saying is, I think calling a sandwich a sando is a pretty good idea.

Here's their post post about sandos, including a photo of some spaghetti sandos.

Sandwich Assault

Breaking News Headline: Man nabbed after hitting girlfriend with sandwich

Not cool, unidentified man from Port St. Lucia, Fla. Sandwiches are for eating. And for taking pictures of and posting blogs about. That's it. (And for making ranking lists of, but that's it.)

"Police said the 19-year-old man became angry and hit the woman in the arm and face with a sandwich, knocking her glasses off."

Well, if she was wearing glasses it was sort of her fault for being a nerd.

"Police haven't said what type of sandwich was involved."

Oh, COME ON.

Link, ht: Franklin

Freedom Sandwich

I managed to give the border patrol the slip and get back in the USA, so to celebrate I had a sandwich from Larchmont Wine & Cheese. It's the #3: Soppressata, Manchego cheese, mixed greens, sun-dried tomato spread, olive oil, and balsamic vinegar. This is the best sandwich.  

Victory Sandwich #1

This is the first in a series of Sandwich Blog recession sandwiches, renamed "Victory Sandwiches" to keep your spirits up.

This also happens to be one of my favorite sandwiches: Peanut Butter & Banana. I added a little cinnamon and put it all on toasted wheat and let it heat up in the broiler. I used my grocery store's generic brand peanut butter ($1.50); the banana was 17¢ and I only used half of it so I still have 8.5¢ worth of banana to invest in high interest mortgages or whatever. Call me, Wall Street. We'll talk.

(As you can see, I also ate some apples with more peanut butter, because whatever, I'll throw my money around into all kinds of produce to use as vehicles for peanut butter, I don't even care.)

Sandwich Economy

Will Sandwich Blog be able to weather the faltering economy? Our advertising revenue has been reduced to zero dollars! (From a quarterly high of zero dollars.)

Nechita has it easy up in Canada. He can continue eating his solid gold sandwiches dipped in diamond au jus, but what about the rest of us? Are sandwiches really a recession-proof industry? What about all the money I have invested in various spreads and toppings? What is the bottom line here?!

Sandwich News of the World

Iran made the world's longest sandwich, but then a bunch of hungry Iranians panicked and ate it before it could be measured for the Guinness Book of Records. It was 5000 feet long, and made with 1500 lbs of chicken and ostrich meat.

Does anyone know if Blogger has a way to insert the sad trumpet sound into a post?

First Sandwich!

Hey guys, first I want to say that I've been a fan of sandwiches for a long time, so to be asked to contribute to the Sandwich Blog is pretty exciting for me.   Now, normally I'm pretty good about eating many kinds of delicious sandwiches.   I used to live in Los Angeles, which in my opinion is pretty strong in the whole area of delicious sandwiches. However, due to a recent disagreement between myself and U.S. Customs, I'm going to be spending a fair amount of time in Saint John, New Brunswick, Canada. Unfortunately,  having many delicious sandwiches available isn't really one Saint John's strengths (but there is a lot of great poutine), so I don't know how well this is going to go.

With that warning out of the way, here's a sandwich I ate:

It's the Toasted Chicken Club from Tim Horton's: whole wheat bun, chicken breast, bacon, lettuce, tomato, some weird honey mustard dressing, pretty straightforward, except that it was really awful. The chicken and bacon tasted really microwavey, almost like they were microwaved and not toasted at all.  Also, everything about this sandwich seemed oddly small, like they shrunk down a normal sandwich by 25%. The bread was fine, I guess.

Well, there you go, a terrible sandwich I ate.  I'm really sorry, I'll try to do better.

Sandwich Anomaly?

Today a coworker and friend of the sandblog (FoSB) brought his first contribution to the Sandwich Exchange Program, which is a great team-building activity for all workplaces populated by sandwich enthusiasts. Remarkably, the sandwiches we've exchanged have been of the vegetarian variety (the inaugural sandwich was a whimsical childhood favorite, tomato and mayonnaise on multigrain).

Based solely on Strach's penchant for delicious "salad sandwiches" you may think that all vegetarian sandwiches are made with health in mind. Well, today I enjoyed the benignly titled "Asparagus Sandwich," which is less about asparagus than it is about cream cheese (stuffed with it), butter (dipped in it), and Parmesan cheese (fried in it somehow). It was delicious and soul-crushing. So, gentle readers, if you like feeling like you're suffering from a mild yet sustained heart attack but you don't indulge in meats, this is the sandwich for you.

Sandwich Injuries

First of all, my apologies for the long absence from the Sandwich Blog. As most loyal readers know, I kick off every fall (generally considered "sandwich season") with an intense sandwich immersion workshop. You may remember that nearly all sandwich immersion programs demand at least a two-month commitment, but I was summarily ejected from the program this year under unpleasant circumstances beyond my control and which I find far too painful to discuss.

Which brings us to today's theme: sandwich calamity. Nobody likes to talk about the dark side of sandwich construction and consumption, but as with sandwiches, life, and love: sometimes things go horribly, shamefully, and frankly bizarrely wrong. Take for instance, this grill pan burn I acquired while making one of my favorite sandwiches, a grilled halloumi, broccoli rabe, and roasted tomato number on French country loaf:


You might say to yourself, "that grill pan burn is nothing," or "I've seen worse," or, "I'll show YOU a grill pan burn, Molly. Perhaps you remember when I lost my left arm in a deep fryer during a tandem Croque Monsieur demonstration. Or have you already forgotten you son of a bitch." Well, jesus CHRIST, soldier, don't you deserve a goddamn sandwich medal of honor. I'm just trying to get by here.

Anyway, readers, feel free to contribute your own harrowing tales of sandwich calamity, but be sure to include the type of sandwich you risked life and limb for.

As always, the tip line is open.

Another Salad Sandwich

So I was hanging at the salad bar at the grocery store (awesome) and I got a salad that went a little something like this: mixed greens, spinach, some bean mix thing, tuna, broccoli, asparagus (what?), and probably some other stuff that I can't even remember.

Then I took it home, put some feta and Italian dressing on it, and put all that on toasted French bread with avocados, tomatoes, and eggplant hummus.

BONUS TIP: This is a good gateway sandwich for when you are trying to get a salad lady you know to transition into a sandwich-positive lifestyle.