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.
– 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.
– 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.
– 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 Smucker’s Strawberry Jam on grilled bread
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.
- 1 loaf of italian bread, buttered and broiled.
- 10 ounces of Stubb’s Spicy BBQ 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
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.
- 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.
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.
– 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