Recently in sandwich Category

Barbecued pork sandwich

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There's no real recipe for this, but when I have leftover pork spare ribs I often cut off the meat, warm it up in the microwave, add a little barbecue sauce, and put on a Barowski's whole wheat hamburger bun. Quick, easy and tasty!




Fried chicken sandwich

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I was originally going to make my fried chicken fingers, boneless 'wings' and French fries for dinner, but for some reason I had a sudden craving for a fried chicken sandwich. No problem!

Fried chicken sandwich with wasabi mayonnaise on a wheat roll with lettuce, a few chicken tenders on the side and French fries.

I started with a 6.0 oz. package of "natural" chicken breast tenderloins. An actual breast would have been easier since it could be butterflied and then cooked as one big piece. But, making do with what I had worked fine. I just made each of the tenderloins individually, though I cut them a little shorter so they wouldn't be that much longer than the bun.

Season the chicken with salt, freshly ground black pepper, granulated garlic and cayenne pepper.

Prepare a breading station with a plate of flour, a bowl of one egg, beaten and a plate of seasoned breadcrumbs.

Dredge the chicken pieces in flour, then egg, then bread crumbs.

Deep fry for 2 - 3 minutes at 360°F, depending on how thick the chicken is, until it's browned at 160°F in the center.


After taking the chicken out, deep fry frozen French fries for 2 minutes. In this case, it's 3.5 oz.  of Cascadian organic shoestring French fries. Remove from the oil, then immediately salt and season with salt, freshly ground black pepper, granulated garlic and cayenne pepper.


Spread the wasabi mayonnaise (below) on the bun, in this case it's a Barowski's wheat hamburger bun. Add the chicken and lettuce. You could put a tomato on there, but I find it makes it too slippery and hard to eat.

This was easy and really good. No reason to go to Chick-Fil-A and definitely no reason to ever get a McChicken.

Update 4/16/2012

The chicken can be frozen. It works best to defrost it for 0:25 in the microwave at high power, then deep fry for 1 minute at 360°F to crisp it again. With frying again you might not even know it's been frozen, and, well, you want to heat up the fryer to make French fries anyway.

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Wasabi Mayonnaise

1/2 tsp. dry wasabi powder (could use more)
water to make a paste
1/2 tbsp. mayonnaise

This is enough mayo for 1 sandwich; you'd probably want to scale this up if making more, or if you really like mayo.

Ham and Swiss cheese sandwich

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For years, ham and cheese was my go-to sandwich. But, really, compared to my other sandwiches, it's kind of lacking in anything green. And in volume, if you compare it to my turkey club.

Like all of my sandwiches, it's actually a half sandwich. With one slice of Barowski's wheat bread, cut in half. With Dijon mustard.

There's 3.0 oz. of deli ham in this sandwich. Since I use deli ham so infrequently I vacuum seal and freeze it in 3.0 oz portions.

The trickier part is the Swiss cheese. Like most hard cheeses it can be frozen. It does, however, become extremely brittle when defrosted. So pretty much don't expect to separate any slices of bend it after it's defrosted!

My bread is usually frozen so I wrap one slice in plastic wrap and let it sit at room temperature for a few hours. The ham and Swiss cheese are vacuum sealed so they get defrosted in cold water for a few hours.

Bacon, lettuce and tomato sandwich (BLT)

ate.2011.12.03.l.jpgI love a good BLT! Also, its relative, the Turkey Club. But here's my BLT.

The key to a quick and easy BLT is frozen, pre-cooked bacon. I just take 3 slices, break them in half, and heat them in a sauté pan for a couple minutes. Since the bacon is pre-cooked it's fast and not nearly as messy as the bacon grease has already been rendered out when it was first cooked.

You could also reheat the bacon in the microwave, but that's not as good. Or you could even just defrost it - my Mom makes BLT sandwiches with cold bacon, which I think it just sort of weird, but it tastes fine. But I like hot bacon better.

The bread in my sandwich is one slice of Barowski's wheat bread, cut in half. I don't consume enough sandwiches and toast to use a whole loaf of bread, so I freeze it. To defrost, I take the slice, wrap in plastic wrap and let sit at room temperature for a couple hours.

Then I cut the bread in half, add a little mayo to both sides, then layer the bacon, tomato, lettuce and top bread.

For the half-sandwiches I've found that plum tomatoes work really well. Two slices fit well. Big tomatoes, like a beefsteak, are far too large for a half sandwich.

I also occasionally make this sandwich as a BLTA, BLT with avocado. It's delicious, but the avocado is so slippery that it makes the sandwich difficult to eat, especially as a half sandwich. I usually make it when I have a half avocado left over after making sushi or guacamole.

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Hot dog

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I really don't get a craving for a hot dog very often, but when I do I always have one at the ready:

Since I can't possibly consume an entire package of hot dogs, I grill the whole package, then individually vacuum seal and freeze them. I can then just grab one from the freezer.

They reheat really well in the vacuum bag at 140°F for 35 minutes (from frozen) but they can also be reheated boil-in-bag (10 minutes from frozen).

I didn't use to like to use the microwave, but sealed inside the vacuum bag, from frozen, 25 seconds, flipping once half way through, actually works pretty well. Keep and eye on it; when the bag inflates, it's done.

I also freeze my Barowski's wheat hot dog buns. They defrost best wrapped in plastic wrap and left out at room temperature for a couple hours. Or, in a pinch, defrosted for 20 seconds in the microwave.

Incidentally, Barowski's wheat hot dog bugs are apparently "hot dog length" so I should have gotten the normal length Hebrew National all-beef hot dogs, not the "bun length" ones, because the hot dog was longer than the bun!

Mine is topped with Dijon mustard and sweet pickle relish. And some Kettle Chips barbecue potato chips.

Turkey club sandwich

ate.2011.12.05.l.jpgThis sandwich is quick and easy thanks to a large supply of pre-cooked meat in my house.

I fairly frequently prepare a "roasted" turkey breast, often in the sous vide machine but sometimes in the oven. This gets divided into 5.0 oz. packages for turkey and gravy, 3.0 oz. for sandwich and 3.2 oz. for stir-fry of turkey and cabbage. 

Each of these packages in individually vacuum sealed so it's easy to grab a 3.0 oz. package for a sandwich and defrost it for 1 to 2 hours in a bowl of cold water. While defrosting, I wrap my slice of frozen Barowski's wheat bread in plastic wrap and let that defrost at room temperature.


My turkey club has sliced turkey, bacon, tomato and lettuce. Sometimes it doesn't have the tomato if by chance I don't have tomatoes, and it's still delicious. 

I pre-cook and freeze my bacon, so it only takes a couple minutes to reheat in a sauté pan on the stove. I break each piece in half first so they're sandwich-sized. A BLT gets three slices, but I put two slices on the turkey club.

I use a single slice of bread, cut in half, for my sandwiches. The bread gets a little mayo on both sides, then layer on the turkey, salt, pepper, bacon, tomato, lettuce and the bread for the top. 

For the half-sandwiches I've found that plum tomatoes work really well. Two slices fit well. Big tomatoes, like a beefsteak, are far too large for a half sandwich. 

And I realize that club sandwiches are usually cut diagonally, but it's hard to fit the toppings on a triangular sandwich, as opposed to a full sandwich, cut in half after making it.

Delicious!

Update 11/8/2013: I'm not really sure why I didn't toast the bread when I wrote this up originally. It's better on toast!

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Once in a while I make it without the bacon - a regular turkey sandwich - but really, what's the point.

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Update August 10, 2015: It's also good with a side salad with lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing. With 3 1/2 slices of thin-sliced Black Forest deli turkey and 2 slices of bacon.

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Roast beef sandwich

ate.2011.12.07.l.jpgI always make my roast beef from scratch because I like a thinly sliced medium-rare roast beef, and you just can't get that at the supermarket deli counter.

I make an eye round roast, with any outer layer of fat removed. I tried a number of techniques for browning the roast beef before or after sous vide and discovered: it's not necessary! With a the beef so thinly sliced you don't need it browned at all.

Season the roast with salt, freshly ground pepper and granulated garlic. Vacuum seal and cook at 132°F in the sous vide for 2 hours.

Remove from the sous vide and cool in a bowl of cold water, or even better, ice water.

Thinly slice and divide. I make 5.0 oz. portions for roast beef and gravy dinners, 3.0 oz. portions for sandwich and 3.2 oz portions of larger pieces for stir-fry. All are vacuum sealed and frozen.


When I'm ready to make my sandwich I take my frozen slice of Barowski's wheat bread, cover in plastic wrap and let sit at room temperature.

The vacuum sealed bag of roast beef goes into a bowl of cold water for 1 to 2 hours to defrost.

I make what is essentially a half sandwich because my bread comes in large slices. I just cut the one slice of bread in half.

One side gets mayo, the other side gets horseradish. Then the roast beef, salt and pepper and lettuce. 

And a small side of potato chips. Delicious!


Update December 1, 2016: It's also good with some hot pickled banana peppers!

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