Chili may be second greatest condiment ever, second only to bacon. Combine it with lots of cheese and it is near perfection. I decided to make another sloppy sandwich, but it was delicious. Seriously, I had to go wash my hands twice while eating this thing.
The Ingredients:
- 1 potato hamburger bun
- half pound lean ground chuck, made into a smash burger
- A slice of cheddar cheese
- 1 can of Stagg Country Brand Chili
- 1 hot dog bun
- 1 Hebrew National beef frank. (my favorite hot dog)
- about six ounces of shredded Tilamook Cheddar
- half a red onion, diced thick.
Garnished with some oven baked crinkle cut fries, seasoned with paprika.
I decided to do a Extreme Spontaneity Sandwich! while at my parent’s house for Christmas. Not a giant sandwich, but it was tasty. My sister took the pictures with her camera phone. Leftovers, a rogue burner on my parent’s stove, and cracker dip conspired for the BBQ turkey roll.
The Ingredients:
- Leftover turkey breast, sauteed in olive oil and garlic, then cooked with Sweet Baby Ray’s BBQ sauce.
- Leftover wheat dinner roll
- Safeway Select Artichoke/Jalapeno cracker dip.
The cracker dip made an excellent condiment that contrasted nicely with the BBQ turkey.
I have been planning this sandwich for quite some time. The premise is simple: Take some of my favorite parts of the previous days meal and make a sandwich out of the mess. The result is soggy, starchy awesome. To qualify, all my sandwiches have to be able to be held like a sandwich while I take a bite. This one was a bit tricky, but it passed.
I re-heated the turkey in a lightly greased pan with lots of pepper until it was a bit browned. I used the same pan to toast the sourdough slices so they could stand up to the gravy.
The Layers (from the bottom up):
- Toasted sourdough
- Dad’s home made turkey gravy
- Turkey Breast
- Mashed potatoes
- Dad’s home made turkey gravy
- Turkey Breast
- Sweet potatoes and yams
- Turkey Breast
- Dad’s home made turkey gravy
- Stuffing
- Dad’s home made turkey gravy
- Toasted sourdough
Normally I wouldn’t be eating so unhealthy, (don’t worry oatmeal and lot’s of exercise in the future) but as you know, I’m using up those hoagie rolls from Fred Meyers! I was recently reading about the various types of hamburgers there are and I came across a winner. It’s called the smash burger and it betrays what I thought was the golden rule: touch the burger as little as possible once it hits the pan. The reason for this is you don’t want to poke it and let all the juices run out, right? Well hang onto your hats. Extreme Spontaneity Sandwich!
After reading about the smash burger I looked around and found a good guide on how to make them. Check out how to do it at the Paupered Chef: http://thepauperedchef.com/2008/12/the-smash-technique-and-skinny-burger-perfection.html
The Ingredients:
- Leftover kaiser roll
- Two quarter pound smashed burger patties
- Two slices of cheddar cheese
- Ketchup
What makes this sandwich extreme? The smash technique. Trust me on this.
Generally, I put about a week or two’s thought into one of my extreme sandwiches. They also often take a fair amount of time and a chunk of my weekly food budget to prepare. A desire not to waste food has brought me to a new category of extreme sandwich.
I present… The Extreme Spontaneity Sandwich!
So I needed a bun of some sort for dinner last night. Just one. Of course, you can’t buy just one bun at most supermarkets so I grab a pack of six hoagie rolls off the Fred Meyer discount baked goods rack. Only ninety-nine cents!
Not wanting to waste them, I bring the rolls into work for lunch the next day just to see what I could create. I visited the Safeway deli for lunch and grab a cooked cold turkey breast on sale and a medium pack of Orange chicken. Combining these two unlikely allies gave me the Sweet and Savory Orange Turken Sandwich. One for me and one for my co-worker. Amazingly, the two flavors work together.
The Ingredients
- Leftover hoagie roll
- Chunks of real turkey breast, no skin.
- Safeway’s China Express Orange Chicken
This sandwich inspired in part by the meat lover’s cheesesteak at Bruchi’s. To be honest the sandwich turned out slightly dry by itself, but adding on some mayonnaise fixes that problem perfectly. I think this sandwich fits well for October.
To make a stuffed loaf you take a french bread, cut a slit in the side then hollow it out, leaving about a quarter inch of bread as lining. Make up your stuffing, in this case my meat lover’s hash, then wrap it in tinfoil and bake it at 350 for about twenty minutes.
The Ingredients
- 1 crusty French loaf, hollowed out
- 2 German sausages, sliced
- Half pound of ground beef
- 1 red onion, diced
- 1 pound of fajita steak, sliced thin
- 6 slices of bacon, fried crispy and crumbled
- The innards of the loaf, chunks of bread, fried in the bacon grease.
- 6 slices of provolone cheese, three on the bottom, three on the top.
- Mayonnaise to taste
It has been unseasonably warm this September and it still feels like summer outside. I decided to give the summer menu one last hurrah, before the season of soups, root vegetables and roasting is settled upon us.
The Ingredients
- 1 package of Kings Hawaiian Sweet Rolls
- 1 yellow onion and 2 cloves of garlic, grilled.
- About 2.5 lbs of my Sweet Pulled Chicken
- 8 oz of Monterey Jack Cheese, Shredded.
- Green Taco Sauce
- 3 color coleslaw (the key ingredient is celery seed)
Oh man, I am feeling the after effects of this one. It was almost too much. I decided to venture into the world of hamburgers, and of course I had to over do it.
I have heard much debate and anger over calling a burger a sandwich, and I do agree that the phrase “hamburger sandwich” doesn’t sound right. However, They are close enough to the sandwich family (perhaps same genus?) to be featured here on the site.
The Ingredients:
- Two sesame onion kaiser rolls
- Four home made flame broiled hamburgers (seasoned with Johnny Salt and pepper)
- Four slices of Velveeta
- Four slices of Tillamook medium cheddar
- about 10 seasoned steak fries
- gobs of homemade special sauce
This sandwich turned out very well. It’s a lighter sandwich, made on the grill, which fits well with summertime. It is also fairly healthy when eaten in reasonable quantities.
The Ingredients
- 1 loaf of sourdough bread, toasted on the barbecue grill
- Four large boneless skinless chicken breasts, marinated in home made honey mustard for about two days then grilled
- More honey mustard dressing
- Six slices of Swiss cheese
- Several leaves of Romaine lettuce (better than iceberg)
- 1 thin sliced Fuji apple
I decided to do something different for this sandwich. I like peanut butter, so I made an all encompassing peanut butter sandwich with each layer representing an iconic sandwich. I recommend eating this with a tall glass of milk and doing some exercise afterwards.
Layer 1: Grilled with Adams natural Peanut butter, banana and honey. My aunt Connie called these Pooh Bears. Some people call them an Elvis or at least a variation of The Elvis.
Layer 2: Fluffernutter. Jif peanut butter and Marshmallow whip. This was my first Fluffernutter.
Layer 3: Classic Jif peanut butter and grape jelly.
Layer 4: Nutella and Skippy crunchy peanut butter
Layer 5: Cream cheese and Strawberry Jam on grilled bread
My Sandwiches | ShyGuy | 
January 25, 2010 12:17 am | 
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