Extreme Sandwiches

Is this the manliest creation I’ve ever made? I think so. I had a buffalo burger on my trip to Glacier National Park last month, something I hadn’t had eaten since I was a kid. It inspired me to make some for myself. I wanted to go all bold flavors in this creation, and the onion strings (or onion straws) are from a recipe at The Pioneer Woman Cooks.

• Potato Buns are the best hamburger buns you can get in a regular grocery store. THE BEST. So soft and buttery…
• A-1 Thick and Hearty Steak sauce may be the most savory taste on the planet. Pure Umami.
• The onion strings are cut so thin and cook at such a high temperature, they really melt in your mouth.

The onions make it tall

The Ingredients:

• Potato bun, seasoned with Emerils Garlic Parmesan Essence and then toasted in the greasy hamburger pan.
• smoked garlic mayo blended with diced beef jerky. Fantastic stuff.
• 2 quarter pound  ground bison patties, done smash burger style with a little bacon grease in the pan since bison is fairly lean.
• Smoked Gouda melted on each patty.
• A1 thick and hearty sauce
• A big pile of  onion strings on each burger

So I’ve wanted to do a traditional sub for a long time, but of course I couldn’t wimp out on it. I combined seven different deli meats for this giant extreme sandwich and it was great.

I’ve been trying to improve the quality of my food pictures for this blog, and I think I did make it look a little better even with my very modest camera. I poured in a ton of incandescent light and then did some post processing with some help from online friends. I hope these pictures make the food more appetizing.

Pretty Meats all in a row

Here is the bad boy

Look at all those layers of processed meats and cheeses

The Layers of the sandwich from bottom to top:

• bottom of the french bread
• green leaf lettuce
• A combo of Tuscan Herb Olive Oil and Special Balsam Vinegar from the Oil & Vinegar Store.
• Large deli  pepperoni sliced from Huckleberries
• Fresh mozzarella
• salami from Egger’s Meats
• baloney from Egger’s Meats
• Sliced Red Onion
• Some awesome pastrami also from Egger’s Meats
• Yellow Mustard
• More Green Leaf Lettuce
• Real ham from Egger’s Meats
• Cheddar Cheese
• Roast Beef
• Turkey (real turkey breast not processed turkey loaf!)
• Alfalfa sprouts
• smoked garlic mayonaisse
• top of the french bread, then some more oil and vinegar sprinkled on the whole thing

It’s been too long since my last extreme sandwich, so I decided this weekend another one was due. Tri-tip is one of my favorite cuts of steak, and I have been wanting to make steak fingers, so I started there.  I don’t drink beer, but a friend had left one in the back of my fridge, so I used it to make a beer batter, the carbonation gives the breading body and the beer adds a unique flavor.

I also added sauteed bell peppers and mozzarella sticks Normally I would hand make the cheese sticks, but I guess I was feeling lazy.

I put it all on a roasted garlic boule, I looked up boule, and I guess it just means ball in french. I toasted it with a little olive oil and it made a good foundation for the sandwich.

For the sake of your arteries, Limit your intake of this much fried food to very rarely!

The sandwich stood about 7 inches high

I squished down the sandwich to cut out a wedge

Ingredients:

• Roasted Garlic Boule loaf, sliced in half and brushed with olive oil and toasted with Emerils Garlic Parmesan Essence
• A healthy dose of A1 Thick & Hearty Steak Sauce
• Beer battered tri-tip steak, sliced diagonally and coated with a mixture of with Pride of the West Batter Mix and Hornsby’s Crisp Apple Hard Cider Beer
• Half a sliced Green Bell Pepper
• Half a sliced Orange Bell Pepper
• Half a sliced Red Bell Pepper
• About 8 Farm Rich Cheese Sticks

One of my new year’s resolution was to become better at cooking Italian. I decided I would practice at least three dishes until I perfected them. Of course, this spilled over into my sandwich making.

I’ve spent the past week chasing the perfect fettucine alfredo recipe. The best alfredo recipe is actually the original, and it is very simple.The problem is, you can’t really make it without pasta. So I had to use a modified alfredo sauce recipe for this sandwich. Thankfully, it was still fantastic (the secret is lots of butter. LOTS of butter.)

This is the longest sandwich I have ever made. I measured it before eating and it was 22 inches long. The flavor was great, I ate too much.

It was hard to capture the full length of the sandwich in a photo

Alfredo sauce dripped on the floor

This new camera is better than my cellphone camera

Ingredients

• French baguette, split down the middle
• about a cup of home made alfredo sauce (butter, heavy cream, parmigiano reggiano, salt and pepper)
• three boneless skinless chicken breasts, seasoned and sauteed in olive oil
• three strips of prosciutto (did you know this is uncooked pork? holy crap!)
• four ounces of marinated braided mozzarella
• chopped parsley