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
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
A man can only go so long until the spontaneous urge to make a sandwich overtakes him. It started with a breakfast trip to the best bakery in town, Petit Chat Village Bakery. After having one of their amazing croissants I bought a fresh Tuscan loaf and had it sliced. It look great for grilling so I fired up the grill and made some grilled chicken and roasted a red bell pepper (which was surprisingly easy.)
I brought the food inside and used the electric grill I got for my birthday to make a panini. It was delicious.
The bread was large enough to fit a whole sliced chicken breast.
Inside is the pepper and chicken and cheese. MMMM.
- Two slices of Petit Chat Tuscan Loaf
- One boneless skinless chicken breast, seasoned, grilled and sliced
- A slice of Provolone cheese
- A slice of Colby Jack “Marble” Cheese
- Half a roasted red bell pepper
- a spread of Stephen’s Gourmet Fry Sauce
because sometimes you want to mix it up from the usual mayo.
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
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
- 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
The Monte Cristo is like the forefather of extreme sandwiches. Ham, turkey, and cheese that is battered and fried then sprinkled with powdered sugar. It is such an iconic sandwich that I didn’t want to change the ingredients, they are fine just the way they are. To make it extreme, I doubled the size and it turned out fantastic.
In my opinion the two secrets to a great tasting Monte Cristo sandwich are first of all, butter. Some people deep fry the sandwich, but I think in the skillet with tons of real butter gives a better taste. Second, cook the sandwich at a medium low heat, this keeps the bread from getting too dark while the cheese is melting. Cook about 5-6 minutes for each side.
I had to cook this sandwich in sections to keep it from falling over. I divided it in two, then sliced it diagonally before i coated it in the egg mixture. I made sure to dip every side in egg so it got a good coat. I put a toothpick into each slice for stability and it was off to the frying pan.
6 (Six!) tablespoons of real butter
Bread Meat Cheese Meat Bread Meat Cheese - You get the idea
The Count of Monte Cristo!
- Egg batter (2 eggs, half a cup of skim milk and a dash of cinnamon)
- Four slices of texas toast style bread (double thickness)
- Several deli thin slices of real ham from Eggers Meats
- 3 slices of Swiss cheese
- 3 slices of real turkey breast
- Powdered sugar
- Strawberry preserves for garnish
My favorite butcher, Egger’s Meats makes some great sausages, so this Saturday I decided to re-visit my first extreme sandwich: The Italian Sausage sandwich.
This time I had higher quality sausage and made it a more manageable size. I toasted it under the broiler for a few minutes and man, was it good.
cooking up the tasty
look at the wires in background. LOOK.
split in twain
Sheesh, I need to come up with shorter names for these creations. Maybe I will call it a Buffalo Debbie, because I was introduced to Blue Cheese and Bacon stuffed burgers at Debbie’s house.
The buffalo sauce aspect was something I wanted to try a few months ago, and I finally got around to it. I decided to combine it with these great burgers which I cooked on the barbecue grill. Thankfully, I got it all cooked before the bees attacked. Stupid bees.
- About 1/2 pound sirloin burger, divided into two quarter pound patties
- Couple tablespoons blue cheese crumbles inside the two patties
- About 1 to 1 and a 1/2 strips of crumbled bacon, cooked crispy and put with the cheese inside
- Hamburger bun, toasted on the grill
- Buffalo wing sauce (1 part melted butter to two parts Franks Red Hot Sauce)
- Two grilled chicken breast tenders, seasoned with paprika and Jonny Salt then tossed in the Buffalo sauce
- Couple tablespoons of mayo, mixed with about a table spoon of Buffalo sauce
- Leaf of green leaf lettuce
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.
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