Great Moments in the News: Onion Sandwiches

February 1st, 2010

Filed Under: ham, mayonnaise, miscellaneous with 0 Comments

Today, in The Onion:

Mayonnaise, Black Forest Ham To Share Top Billing In Upcoming Sandwich

FEBRUARY 1, 2010

HOLLYWOOD, CA—Lunch insiders confirmed rumors Monday that Mayonnaise and Black Forest Ham would share top billing in a highly anticipated upcoming sandwich, which sources said is still in the early stages of development. The on-bread reunion will be the first time the popular duo has teamed up since costarring in a widely acclaimed Italian grinder in 2009. Recent kitchen reports stated that the sandwich itself was almost abandoned when it appeared that a prior commitment to star in a low-budget chicken salad might have rendered Mayonnaise unavailable. Sources would not confirm rumors that Shredded Lettuce and Melted Provolone are also involved, but confirmed that, despite early interest, Ketchup just wasn’t right for the project.

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Great Moments in Science: Fresh Sandwiches for Sale

October 15th, 2009

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From Popular Mechanics magazine, back in 1922:

Not only would that machine sell you a sandwich, but the sandwich might actually be fresh. Apparently the 1920s were more technologically advanced than the 31st century will be, at least as far as sandwich-vending-machine safety goes. If only Fry had had access to a refrigerated sandwich, he might never have learned to play the holophonor.

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London Broil is Falling Down

August 5th, 2009

Filed Under: beef, mayonnaise, mustard, provolone, toasted with 0 Comments

London Broil

. . . down my gullet, that is. I was at the store, buying cold cuts, when I absentmindedly ordered an entire pound of London broil. “How will I eat this all?” I wondered. Turns out I had no need to worry, because the stuff was absolutely delicious. Goes great on a sandwich (see above), especially with a nice dijon mustard. It also goes great by itself, eaten directly out of the package.

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Fly the bland skies

July 29th, 2009

Filed Under: ham, swiss with 0 Comments

Blandwich

After the sandwich I ate on my previous flight, I had high hopes for this next one. Unfortunately, the memory delightful blend of flavors in that sandwich just made the blandness of this one more unbearable. Ham, swiss, and bread. The bread was basically sawdust with some rolled oats on top — and it was the most flavorful part of the sandwich.

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Scandinavian Air Salami

July 29th, 2009

Filed Under: condiments, red pepper, salami with 1 Comment

SASalami

By the time they came around with their overpriced offerings on my Munich-to-Copenhagen flight, it had been about five hours since I’d had breakfast, what with the train ride to the airport, and check-in, and the plane arriving late from its previous flight, and what-not. So, especially considering breakfast had just been a smoothie, I was a bit peckish, and willing to spend €5 for a sandwich.

As it turns out, it was a worthwhile investment — I was surprised to find the sandwich quite flavorful. The salami had a nice bite to it, which was complemented very nicely by the subtle tang of the red pepper. I will have to bear that combination in mind for future replication.

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Döner Kebap

July 28th, 2009

Filed Under: curry sauce, kebab, lettuce, onion, tomato, yogurt sauce with 1 Comment

Döner Kebap

As Wikipedia tells it, World War II depleted Germany’s manpower to the extent that, desperate for labor, the country invited large numbers of Turks to fill the gaps. These Turks brought their own cuisine, which includes lamb roasted on a vertical spit with a delectable blend of herbs and spices, served on bread of some sort along with various vegetables and sauces. This dish is referred to as Döner Kebap (or Kebab).

Those Turks, or their descendents or others like them, still serve Döner Kebap in Germany today, including in downtown Munich. And when you taste one, it’s no wonder the food has been so long-lived.

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Peppermint

May 30th, 2009

Filed Under: brie, mint, toasted with 1 Comment

Pre-toasting

Pre-toasting

We happened to be in Manhattan, so my girlfriend insisted on treating me to a meal at Les Halles. Everything was delicious, other than the somewhat wilted salad greens. Also, it had to have been 90 degrees in there, and I’ve been to nightclubs where the music wasn’t as loud. But I digress — this isn’t a Yelp review, after all.

Anyway, point being, the appetizer we ordered was (a) fantastically tasty and (b) something we thought we could reproduce at home, even without buying Anthony Bourdain’s cookbook. The menu describes the dish as “Croûtons de Coulommiers rôtis au miel et poivre (Brie topped with honey & cracked black pepper, roasted and served on croutons)”, which is a rather apt description. (Yes, I’m making the executive decision of classifying this as a sandwich, albeit an open-faced one.)


Peppermint

Post-toasting

Now, a week or two later, we tried our own hands at it, and decided to use a wedge of brie with pepper right in the crust. As it happened, we also had some mint leaves left over from the previous night’s mint-guacamole (tragically, not itself a sandwich). The end result was pretty goddamn good — as far as I’m concerned, we managed to improve one of Anthony Bourdain’s recipes. Take that! Seriously, though, it’s tasty. Try it out.

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Tobacco Quay

April 28th, 2009

Filed Under: basil, lettuce, mozzarella, onion, provolone, toasted, tomato, tuna salad with 0 Comments

04-28-09_1324-sandwich

Another day, another exam. Ho-hum. The parol evidence rule(s); third-party beneficiaries; claims, defenses, and remedies under the UCC? Who cares — I’ve got this tasty “Tobacco Quay” sandwich from the overpriced deli by school. It’s basically just tuna salad, but it’s very well made.

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Property Pizzandwich

April 23rd, 2009

Filed Under: mozzarella, pepperoni with 0 Comments

04-23-09_1342-sandwich

Today I get to write about the law of [real] property — landlord-tenant disputes, adverse possession, wild deeds, and eminent domain. I don’t know what any of it means, but I do know that this is one tasty sandwich: it’s like a pizza, but it’s on bread! Also it has no tomato sauce and it’s at room temperature. Quiet, you.

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Ham and Law

April 21st, 2009

Filed Under: ham, mayonnaise, mustard with 0 Comments

04-21-09_1320

In half an hour, I’ll have a three-hour essay exam that will be the sole determining factor for my grade in a three-credit class. Thankfully, I had the foresight to pack a sandwich of baked Virginia ham on a delectable seven-grain sourdough. So even if I can’t remember whether Congress is permitted to effectively conscript state executive officers into enforcing its laws (it isn’t), at least I won’t be lacking for nutrition.

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