Sound-side Teriyaki

September 19th, 2016

Filed Under: lettuce, mayonnaise, mustard, provolone, rye with 0 Comments

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At the Outer Banks, as in life, sometimes you’re ocean-side and sometimes you’re sound-side — and either way, everyone likes a nice sandwich for lunch.

In this case, everyone (meaning me) had marble rye piled high with teriyaki-flavored chicken that I took a chance on and that ended up being quite tasty.

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Maritime Chicken Salad

July 9th, 2016

Filed Under: bbq, chicken salad, lettuce, mayonnaise, rye with 0 Comments

When you’re on a ferry between Tallinn and Helsinki, you’re really the definition of a captive audience. Want some duty-free perfume, toys, or candy? You’re in luck (as long as you enjoy smelling licorice, playing with licorice, and eating licorice, respectively*). Want anything else, though, and you better hope the on-board businesses have you covered.

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In my case, I just wanted a sandwich. Like one does when at sea. Thankfully, there were sandwiches available, and they weren’t even ruinously expensive! Even more thankfully, the sandwich I had didn’t even suck (though the picture I took of it certainly did). Rye bread, lettuce, and chicken salad with the barest hint of a trace of a smidge of BBQ sauce. All in all, it it the spot.

* Which I do!

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Hesburger’s Rukkifileeburger

July 23rd, 2008

Filed Under: mayonnaise, onion, pork cutlet, tomato with 5 Comments

Delicious!

Back in May, my family went on a trip to Estonia. While there, I had the opportunity to eat at places one does not generally eat at in the United States.

For example, Hesburger. A fast-food joint, not unlike the places we know of with kingly burgers or burgers owned by a clown. However, as Hesburger is more of a European thing, they can have some interesting things there.

This sandwich is the “Rukkifileeburger”, which is Estonian for “Rye fillet burger”. Adding the “burger” on the end is a little misleading, since it contains a pork fillet of some sort, and not a meat patty we generally associate with burgers.

Anyway, the main ingredients are the pork, lettuce, tomatoes, and onion rings, with some manner of special sauce (“paprika mayo” apparently), all between two slices of dark rye bread. Rye bread is more popular in some European countries, so Hesburger decided to offer rye sandwiches in their burger joints, I guess.

The sandwich was a little better than I expected, but I wasn’t really expecting much. The rye bread was interesting… I expected slices of a loaf of rye, but it’s more like one of those rectangular shaped chicken sandwiches you might find in fast food places here in the US. Except instead of whatever bun they’d use here, it was rye bread.

Still, it could’ve been better. I mean, this is fast food we’re talkin’ here. Fast food isn’t well known for the greatest of sandwiches. But I greatly support unusual sandwich choices in places, and this gave me a chance to write about rye-fillet-burgers. I’d eat another if I get the chance, though largely for the novelty of eating an odd sandwich like this in a fast food place.

Overhead picture Alternate angle

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Brain Sandwich

December 17th, 2007

Filed Under: beef, brain, meat, onion, pickle, vegetables with 10 Comments

This summer I visited Ferguson’s Pub in St. Louis, pursuing the holy grail of sandwich related journalism: the Brain Sandwich. This massive chunk of beef brain has been increasingly hard to find, due to fears of Mad Cow disease and general disgustingness, but St. Louis remains blissfully willing to consider the following as edible:

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Not much in the way of ingredients, the brain sandwich overwhelms a couple of pickle slices and two small pieces of rye (destroyed by the hard deep fried texture of the brain like wooden ships against a rocky coast). Onions are supplied for those inclined…

Brain Sandwich 002

The sandwich itself is remarkably tasty at first – the edges have a high surface area to mass ratio, meaning you get a lot of deep fried goodness per mouthful of brain. However, as you get deeper into the organ, it starts to squirt fluid into your mouth with each bite, and the texture becomes much wetter and less crunchy. As you reach the middle of the sandwich, the realization that you’re eating undercooked brain replaces any remaining enjoyment with a wholly blanketing nausea.

Brain Sandwich 003

I’m looking forward to my inevitable case of bovine spongiform encephalopathy.

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Pepper-ham

October 18th, 2007

Filed Under: ham, mustard, provolone with 1 Comment

Pepper-ham

This is another sandwich precipitated by the purchase of the rye loaf mentioned previously. In this case, the meat was a similar impulse buy. I like ham [1] and I really like pepper [2], so pepper-encrusted ham seemed like a natural choice. Can’t say I regret it in the least.

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[1] And who doesn’t like ham? Besides Jains, Jews, Muslims, Seventh-day Adventists and Rastafarians, I mean.

[2] I’ve pissed a lot of people off by indulging in one of my favorite beverages, piprapiim (‘peppermilk’). I came up with it myself, and nobody else likes it. Which is fine, because there’s more for me that way.

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Roast beef sandwich

October 13th, 2007

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

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I was at the grocery store when a beautiful loaf of rye bread caught my eye and began begging and pleading for me to make a sandwich with it. I tried to avert my gaze and continue down the aisle, but it was no use—I couldn’t get those shapely slices, those gorgeous caraway seeds, out of my mind. I went back and apologized for even considering being so heartless and cruel, proudly gave the bread the seat of honor in my shopping cart, and made my way over to the deli department to pick up some other ingredients of a similar caliber. No cheap stuff today; both the roast beef and the provolone (sharp, never mild) were Boar’s Head™.

And it was delicious.

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Chicken salad.

May 30th, 2007

Filed Under: chicken salad, lettuce, tomato with 0 Comments

Chicken salad.

Chicken salad.

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