Sweet and Savory Orange Turken Sandwich

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

Meat Lover’s Stuffed Loaf

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

Sweet Pulled Chicken Pull Aparts

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)

Double Double Cheeseburger with Fries

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

Grilled Honey Mustard Chicken Sandwich

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

Five Layer Peanut Butter Sandwich

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

Barbecue Sirloin Sandwich

My third sandwich and the first one that I made with the help of my charcoal grill. Again, the ingredients worked out to about $25 and it weighed about 4.5 pounds. Del and Dustin both liked the sandwich.

The ingredients:
- 1 loaf of italian bread, buttered and broiled.
- 10 ounces of Stubbs Spicy Barbecue sauce
- 2 twelve ounce sirloin steaks, marinated in Stubbs Spicy BBQ, grilled to medium rare over charcoal, and then sliced  diagonally.
- 1 yellow onion’s worth of home made onion rings
- 4 slices of Kansas City bacon
- 6 slices of provolone cheese

Spicy Turkey Bacon

My second sandwich, the Spicy Turkey Bacon. Cost about $25 to make and weighed about 4.5 pounds. Pictures didn’t turn out as well, I seem to have developed bloom lighting in my kitchen. Actually I think I got bacon grease on the lens. Dustin tried this sandwich out (he likes things spicy) and gave it his approval.

The ingredients:
- 1 loaf of french bread, buttered and toasted in the oven.
- 3/4 cup of mayonnaise with tabasco sauce mixed in.
- 1 pound of smoked turkey breast, slightly fried in bacon grease.
- 14 thick strips of bacon
- 1 green pepper sliced and seared briefly in a pan
- 1 red pepper sliced and seared briefly in a pan
- freshly ground chipotle chili seasoning
- freshly ground black pepper
- 8 slices of Pepper Jack cheese.

Italian Sausage Sandwich

My first prototype, this is the Italian Sausage Sandwich.

It is an Italian sausage sandwich the ingredients cost about $25 and it weighed about 4 pounds when completed. It’s not as big or “extreme” as some sandwiches I have seen online, but it turned out very well.

The ingredients:
- 1 loaf of garlic bread (3/4 cup of melted butter, tablespoon of olive oil and Emeril’s Garlic Parmesan Essence)
- 15oz marinara sauce
- 4 Italian sausages about 3.5 oz each
- 2 cloves of garlic, caramelized
- half a yellow onion, caramelized
- about half a cup grated Parmesan
- about 30 slices of pepperoni
- 8oz of fresh mozzarella
- spicy Italian herb seasoning