This is a secondary birthday cake made by my friend Jennifer. She said the hardest part was making the golf tees.
Archive for ShyGuy
This isn’t a sandwich, and I didn’t make it, but I think it qualifies as extreme. My friend Jennifer is a cake decorator and recently whipped up an amazing birthday cake. My favorite parts are the flowers and the key, Yes, it’s all edible.
After a brief sabbatical involving food poisoning, I’m back with a new sandwich. This isn’t as big as some I have made, but there is more to extreme sandwiches than just the size. This one had a good flavor, the cheese was very strong and the bread was tasty.
UPDATE: I didn’t give myself food poisoning with my cooking. It came from either a local ice cream parlor, a national fast food chain, or those spicy peanuts I got at the gas station.
- Two slices of Marzetti New York Brand Texas Toast (from Ohio)
- About 6oz. of Boneless beef ribs, cooked in a crock pot then shredded in a griddle with Sweet Baby Ray’s BBQ Sauce
- Some thin slices of Tillamook Vintage White Extra Sharp Cheddar melted on top
- Shredded Iceberg Lettuce
- A healthy scoop of Bush’s Homestyle Baked Beans
Man, this sandwich was the most involved creation yet! Home made fry bread, home made guacamole, home made carne asada marinade, home made chili. It took me about a month to learn how to make all these things decently. The Fry Bread was very good, but I can’t give out the recipe quite yet, because it’s not mine to give. I guess you could call it Grand Coulee Fry Bread.
The Ingredients (From bottom to top):
- Large piece of Fry Bread
- Thick spread of Home made Guacamole
- Two large dollops of sour cream
- Marinated beef bottom round roast, Carne Asada Style (Using Tyler Florence’s Mojo recipe)
- Home made Beef Chili With Kidney Beans (Using recipe from America’s Test Kitchen)
- Shredded 4 Cheese Mexican Cheese blend (Monterey Jack, Cheddar, Queso Quesadilla, and Asadero Cheddar)
- Shredded Lettuce
- Another dollop of sour cream
- Reser’s Baja Cafe Mild Salsa
I’m not a big guac person. Avocados always seemed like an alien life form to me, with their rubbery shells, giant pits, and greasy interiors. Guacamole does have it’s place though and I like to cut it with equal parts sour cream.
- 2 medium avocados
- juice from 1 half of a lime
- 1 third cup of chopped cilantro
- 1 quarter cup of finely chopped red onion
- 1 and half teaspoons of salt
- 1 half a clove of chopped garlic
Combine two avocado innards with lime juice and stir in onion, cilantro, salt, and garlic. Stir it up until fairly smooth with lumps of avocado still present.
I decided to clean out my fridge a bit today and found various meats and toppings. Not enough to make a full blown extreme sandwich, but if I combined them together I could make something interesting on the fly. The results was an ugly, mean sandwich that was very tasty.
- Sliced turkey breast with pepper.
- Two slices of deli roast beef loaf
- Chunks of a breast from a rotisserie chicken with paprika
- One slice of cheap deli ham loaf
- A slice of onion grilled in a little butter with a clove of diced garlic
- Some Tilamook shredded cheddar cheese
- Two slices of whole wheat bread, buttered
- A little mayo
Another guest sandwich from a Nintendo World Report friend, BlackNMild2k1. I really need to cook this one for myself!
Updated with additional pictures:
- Bacon crumbled into some Chili w/ beans
- Burger seasoned* and wrapped in foil before cooking (it’s a steam broiled stove top cooked burger)
- 2 cheeses (American or Cheddar & Mozzarella)
- Giant tortilla with a thin layer of mayo (which helped hold the tortilla shut)
wrap everything in the toasted tortilla and grill in the skillet till browned and cheese is melted.
*burger seasonings: Grilled Steak Seasoning, Chili Powder, Salt, Pepper & minced onions.
I’m introducing a new category here at Extreme Sandwiches, The Extreme Guest Sandwich. People who know of my sandwich making ways sometimes share their own creations with me. So here we go!
The Duster consists of:
Two hamburger patties seasoned with salt, pepper, garlic powder and Honey Chipolte BBQ sauce.
Top with a little mayonnaisse, jalapenos, and two slices of cheddar cheese.
Dustin likes his food spicy!
Spring is just around the corner here in Spokane (not like winter was ever really here this year) and I decided to a fresh new sandwich. No particular theme to this sandwich but the sum is definitely greater than the parts.I learned that cibatta is an excellent bread for big sloppy extreme sandwiches due to its tensile strength. I also learned that Muenster cheese is hard to slice evenly, but totally worth it due to its awesome melt factor and slightly pungent taste. The French Onion dip was inspired by instructions at The Turkey Sandwich Report
- 1 loaf of ciabatta bread, lightly toasted with butter and fresh ground black pepper
- 1 7.5 oz. container of Nalley French Onion Dip
- 1 turkey breast, sliced. NOT TURKEY LOAF LUNCHMEAT
- About 1 pound of Deli sliced ham made at Egger’s Meats (best ham in town)
- A hunk of sliced Muenster cheese from Safeway melted over the top under a broiler
- Spinach leaves
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.
- 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.