Filed Under: lettuce, mayonnaise, mustard, provolone, rye with 0 Comments
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.
Filed Under: beef, mayonnaise, mustard, provolone, toasted with 0 Comments
. . . 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.
Filed Under: basil, lettuce, mozzarella, onion, provolone, toasted, tomato, tuna salad with 0 Comments
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.
Filed Under: provolone, toasted with 1 Comment
Chicken cold-cuts are usually pretty bland. When I saw there was a special on “lemon-pepper” chicken, though, I dared to hope it might be flavorful, on account of the alleged lemon and pepper (have I mentioned that I really like pepper?) and whatnot. And indeed it was.
Filed Under: provolone, salami with 1 Comment
There’s a Polish [1] meat shop at a farmer’s market not far from where I grew up. They have a lot of great products, like “TV stick” and Weisswurst, but as far as I’m concerned their best offering is the imported Hungarian salami, which is delectable beyond compare. And which, it turns out, makes for a nice sandwich as well.
[1] Yes, they’re Polish. Yes, they also sell Bavarian and Hungarian sausages, and as meats from a bunch of other countries as well. And yes, and most important, it’s all delicious.
Filed Under: ham, mustard, provolone with 1 Comment
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.
[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.
Filed Under: beef, mustard, provolone, toasted with 0 Comments
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 Headâ„¢.
And it was delicious.
Filed Under: ham, lettuce, mayonnaise, onion, provolone, tomato with 0 Comments
A perfectly competent sandwich, if nothing particularly special. Made on an assembly line.
Filed Under: ham, mustard, provolone, toasted with 0 Comments
Now that we finally have this long-anticipated blog up and running, it’s only fitting to christen it appropriately. Shown above is a ham and cheese sandwich I made to commemorate this momentous occasion. It was tasty, but unfortunately it’s been a while since I refilled my bread supply and I had to use one of the ends of the loaf.
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.
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. […]
A burger is a sandwich. And an open-faced sandwich is a sandwich. So it stands to reason that an open-faced burger is a sandwich, too. Especially if the burger includes thick-sliced, fatty bacon; pickled onions; black bread; and a venison patty. Also, when I say “fatty” bacon, I suspect you may not fully understand just […]