Posts Tagged ‘sandwich’

Sunday afternoon sun was coming through our window and our mountain-calibrated weather report said visibility was average. A morning of clicking keyboards and reviewing photos to classic rock had stirred our hunger. We have been trying to reform our weekend eating habits, which usually involve minimal snacking until late afternoon and then either a dinner out or a cooking extravaganza. Feeling like we had slighted lunch for a couple weeks, we thought it deserved some attention.

Much of my cooking style comes from the time I spent beside my dad in the back-hall like kitchen at his house. Outside of chicken on the Weber and tacos, our favorite meal was stir fry. With two guys living in the house this often turned into back-of-the-fridge stir fry – dicing whatever vegetables were around and tossing them with a sauce made from a well stocked fridge door. Though both my dad and mom owned The Joy of Cooking, it was spread open on the counter more often at my mom’s house. I seemed to pick up a style of improv, frequent tasting, and cooking by color from my Dad. A meal that got too white with potatoes or pasta had to be broken up with a green ball of broccoli or a yellow pile of corn. Now, Anna is the recipe cooker while I like to think up dinner after a good stare at the open refrigerator, which will often lead to me exclaiming an hour later that I have no idea what I’m doing, but that I think it will be good.

Photo by Anna Waigand

So, today’s lunch was a back-of-the-fridge grilled sandwich served on the latest example of the ever-present image of skating star Yu-Na Kim. Anna picked up a bagel this morning with Yuna and a bagel symbol seared into the top. I decided to try to make a sandwich to live up to Yu-Na’s talent.

The ingredients I had to work with were a grapefruit, cherry tomatoes, a bell pepper, stumpy mushrooms, pickled radishes, salsa, homemade bacon, two bags of garlic, some cheese, mackerel poaching liquid and half a dozen sauces. Fruit, spicy liquids and typical Korean ingredients were out so I decided to take the veggies and garlic. I roasted the garlic and mashed it into a spread with rosemary and then used our hand-held grilling grate to grill the pepper and mushrooms over our stove burner. The tomatoes and an onion were sauteed and the last of the cinnamon-cured bacon, which gives off a smell that can put anyone into an eating mood, topped off the sandwich.

Photo by Anna Waigand

The meaty mushrooms, juicy tomatoes and fresh taste of the grilled peppers were seasoned by the salty bacon and warmed by the garlic. It all came together into a big, juicy bite best enjoyed in the sun with a warm breeze. The grilling made some blacks and browns to balance the red and white of the veggies into a good color scheme. Anna preferred hers without the bacon, but I thought the salt and change in texture really helped the sandwich. Up to you whether to include it, unless you are a vegetarian. Then I guess you don’t have a choice.

There are a lot of steps, but the ingredients and techniques aren’t too complicated. Though this veggie combo worked out, I encourage you to make it up as the back of your fridge dictates.
Recipe after the jump


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3 Sausage Sandwich
Photo by Anna Waigand

Anna and I have spent many of our free days picking a side street near our apartment and wandering down it to see where it goes. This semi-frequently ends with us stopping by the zoo in Children’s Grand Park, but we usually make a good discovery along the way too.

This last weekend we decided to take the slowly curving street behind the CGV movie theater. We passed a couple places advertising take out in English, which we hadn’t seen before. Then we passed a large school campus as tons of high school kids were on their lunch break and flooding into the streets to grab some food. Just outside the entrance to the school was small sandwich shop.

Sandwich Stand
Photo by Anna Waigand

They had maybe two seats inside the place, but a window on the sidewalk where you could order standing up. An old smiling couple stared at us waiting for our order, but all they had were a couple pictures of sandwiches and then lots of Korean. We didn’t recognize any of the pictures, but just decided to point to two and hope for the best.

Nom nom.
Photo by Andre Francisco

Both of the sandwiches we ordered had a lot in common. They were on white bread (nearly the only thing available in Korea) with a mild Korean cole slaw, a drizzle of a dark sweet sauce, American cheese (what I would give for some cheddar!), pickles and a flattened layer of cooked egg. All of these ingredients led to a full and complicated sandwich. The cole slaw and pickles gave them a nice crunch, and I liked the sauce, but the egg seemed unnecessary. I’d really love to find a cheap sandwich on some nice bread, though I would settle for just wheat.

"Burger" Sandwich
Photo by Anna Waigand

Our first sandwich was kind of like a burger but with and extra slice of the over processed ham available in many Korean grocery stores. The patty was thin and not terribly flavorful, but it was a passable substitute for a burger in a country of few sandwiches.

The bulk of the other sandwich was from three different kinds of thinly sliced sausage. They were dyed green, yellow and orange. The only one with a distinctive flavor was the yellow sausage which had a great curry taste. I’ve seen a lot of strangely colored sausages in the cold cases of the grocery stores, but I haven’t ventured to buy any of them yet. But after tasting the curry sausage I think I’m going to go try and find it in our neighborhood Home Plus Express. The combination of the three artificial colors didn’t make the sandwich look to appealing, but it tasted pretty good.

The sandwiches were unfamiliar and complicated in their textures and flavors, but they made for a great and cheap lunch, and I think I’ll be back.

As always, look for more photos on Flickr.

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