Posted by johngl

One of my favorite sandwiches is Bacon, Lettuce, and Tomato (BLT). I’ve been making these for decades. I’ve finally discovered what I’ve been doing wrong.

It’s the bread, man.BLT for BreakfastStandard bread is just the wrong shape! Continue reading

Bacon Lattice and Tomato Sandwich

For me, there’s a serious problem with conventional BLT’s; not enough bacon. Sure, you can add more slices — or use thickly cut bacon — but after the first bite, they tend to move around and you wind up wrestling the sandwich into your mouth.

Given that, I am very truly sad that I didn’t think of this: the bacon lattice.
Raw Bacon Lattice
Fry it!
Delicious Bacon Lattice
Eat it!
BLT Time!
It adds a whole new dimension to a BLT.

Under Pressure: Pulled Pork Sandwich

Posted by johngl

Normally, whipping up some pulled pork is a many-hour adventure. I’ve used slow cookers, smokers, and conventional ovens. I may never use any of those again.

As regular readers know, my most glorious spousal unit picked up an electric pressure cooker a few weeks ago. The last time around, she did some 90 minute chuck. This time, it’s the same cut of meat, but this comes from a pig: pork shoulder.

Pulled Pork Sandwich

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Confit of Duck Sandwich

Posted by johngl

What is it about some of us that drive us to spend hours in the kitchen just to get a sandwich out of the deal a day later (other than impressing one’s most glorious mom-in-law)?

This particular quest was (mostly) driven by the fact that I had a frozen roasted duck that thawed the day my fridge died (is there a song in there somewhere?). Not one to enjoy wasting food, I couldn’t just toss it; it had only half-thawed by the time I (re)discovered it.

Inspired by facebook friend Daniel Notsayin’s suggestion of sous-vide-ing everything in the dead fridge, I decided to go old school.  While confit is not the same thing as sous-vide, the techniques are similar in that things are submerged in a hot fluid and cooked for many hours.

Confit of Duck Sandwich

Ah, but the sandwich was merely the end result.  The quest…now that’s where the real action happens.

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Review: Noble Pig Sandwiches (Austin, TX)

Posted by johngl

Almost everyone likes sandwiches. I assume this because us American types eat billions of them every year. Who can resist a carb laden wrapper around a hunk of protein?  Throw in some fat and you’ve got yourself a winner.

But how do you make a great sandwich? I used to think I was pretty good at it, but earlier today, my sammich-foo took a back seat to that of John Bates, chef/owner of Noble Pig, a tiny shop located in a nondescript strip mall on Highway 620, just north of Anderson Mill.

Noble Pig Sandwiches

They opened their doors a mere 23 days ago.

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Chicken on Rye

Posted by johngl

The sandwich. That tasty little item we frequently take for granted. The staple of summer lunches for kids of all ages. That combination of bread, fat, meat, cheese, and whatever else one cars to pile on them. They’re good. They’re necessary. The good (4th) Earl of Sandwich, John Montagu,  did a great service to the world by allowing his moniker to be attached to this innocuous, convenient, and (generally) delicious.

capicola, roasted chicken, avocado, and cheese on rye

Capicola, Roasted Chicken, Avocado, and Cheese on Jewish Rye

It might seem a bit weird putting cured pork shoulder on Jewish rye, but I just can’t help myself.

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Berkshire Hog “Prosciutto” from La Quercia in Norwalk, IA?

Posted by johngl

Slices of a French recipe boule, organic Washington Granny Smith apples, California aged white cheddar, a few brushes of olive oil, and the La Quercia Prosciutto style hog leg all brought together with the heat of a panini press made for a wonderfully simple dinner tonight.

A yeasty Prosecco, a non-vintage offering from WP SRL Crocetta Del Montello, Italia, complemented this sandwich quite nicely (though I wondered later why I didn’t use a US based product given the other ingredients).

Bread made fresh here in Austin, the apple grown in Washington, the California “happy cow” cheese, the Texas olive oil (Al Fresco), and the Iowa prosciutto all would combine to make some “all local” foodies writhe in agony like a bisected earthworm, but at least all that stuff came from the USA. I had to go and spoil it by sticking a Prosecco in there. Silly me.

Regardless, to make this seemingly international sandwich, slice the bread about 3/8″ thick. Lay on a few slices of the ham. Peel and then slice the apple about 1/8″ thick and lay the apple slices on the ham. Shave some of the cheese over this (doesn’t take much as the aged cheddar is a bit tangy), then cover with another slice or two of ham. Add the other slice of bread and brush some tasty olive oil on the outside of the sandwich.

Pop this into a panini press, wait about a minute and you are done. Pop the cork, it is chow time.

These Iowa folks, who tell us that there are more pigs in their home state than people, have earned their keep. They have a product that rivals their Parma counterparts.

Give their ham a try…available at Whole Foods in the Charcuterie department.