I once thought I was going to open a restaurant of only out-of-the ordinary sandwiches as I strongly dislike processed lunch meats, but nixed the idea. Here's a few of my trademark recipes, all are for one sandwich at a time:
Egg based:
What's Gotten India - whisk together 2-3 large eggs, a handful's worth of diced precooked garlic sausage, an amount of diced cubes of cream cheese equal in sized and amount to the sausage, curry, cayenne, and salt and pepper to taste. Pour , ensuring the sausage and cheese are evenly distributed. Flip when the bottom side is solid through to the middle, careful to keep it all in one piece. Cook until egg is done through. Serve on bread of your choice - Nan is a fun option.
Crab Francaise - whisk together 2-3 eggs with a handful of crab or imitation crab, herbs provincial, garlic powder, salt and pepper. In a small (6 inch) oiled iron castiron skillet heated to medium high, saute a handful of diced onions until lightly browned, lower heat to medium, add egg mixture cook until base is solid through to centre, flip, sprinkle with grated cheddar or cheese of your choice, cover. When cheese is melted and egg is cooked through, serve on toasted bread with mayonnaise, lettuce and tomato.
giraffe based:
Crab salad: Mash crab or imitation crab with mayonnaise, salt and pepper with a dash of garlic powder and enjoy on bread of your choice. Another variation of this is to add some grated parmigiana, mix, spread on crusty bread and toast in a toaster oven until heated through and enjoy open faced.
Tuna melt: mash tuna with mayonnaise, salt and pepper, spread on bread of your choice, top with thinly sliced tomato slices and the cheese of your choice. Toast until melted and heated through and enjoy open faced.
West Coast: (for this one to work, you've got to have a piece of precooked, boneless salmon steak. I don't recommend canned, so I consider this one seasonal - we have a great period at the end of spring when salmon is very cheap, so this is a great way to use up leftovers from the previous nights bbq'd whole salmon!) by layer 1) Base - hearty slice of bread that can hold up to a thick sandwich, lightly spread with mayonnaise. 2) Cooked salmon. 3) sliced Tomato 4) Thinly sliced avocado 5) 2-3 precooked large peeled shrimp sliced in half lengthwise. 6) Lettuce. 7) Hearty-bread lightly spread with mayonnaise. This one requires tooth picks to hold it together and careful cutting to keep it on one piece when halving it.
Meat based:
What am I.... Add 3-4 slices of bacon to an unoiled iron cast on medium (the oil from the bacon is all you need). Cook bacon until cooked but not crispy. Remove bacon, cut it into bite small pieces, set aside leave grease in skillet. Add handful of onion, saute in bacon grease, add diced raw liver, cook on medium. Return bacon when liver is almost cooked. Drain if necessary, but liver will probably soak up most bacon grease. When liver is done, add a small amount of bbq sauce, mix spoon on to a hoagie. enjoy.
Oh... sorry, I have lots more, but I gotta run.
Author
Topic: Meat and Cheese 2.0 + Ramen (Read 6182 times)