Mix it together in a bowl and put on your burgers. Make sure you use sweet relish!
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
A simple recipe told to me by Jennifer which I then tweaked.
- One third cup Dijon Mustard
- One third cup honey
- Two teaspoons of vinegar
Mix it up and adjust to desired taste and thickness. Very easy to make and it tastes fantastic.
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 3: Classic Jif peanut butter and Grape Jelly.
Layer 5: Cream cheese and Smucker’s Strawberry Jam on grilled bread
The project that consumed my free time before I started making extreme sandwiches was my apartment redecoration. I think it turned out pretty good. It was inspired by the painting The Nighthawks by Edward Hopper.
I take one yellow onion, slice off the ends and peel off the first couple layers. I then slice it into quarter inch slices. Then pop out the rings, usually toss out the middle pieces. whisk together the batter mix and the soda water. Coat the rings in dry flour and then dip them into the batter. Get a couple cups of vegetable oil nice and hot (medium-high) in a fairly deep pan on the stove. I use a wok. Toss in the onions and when the bottoms get golden brown, flip em over. After a couple more minutes, put them on a paper towel covered plate and throw in some more.
- 1 yellow onion
- 1 cup of all purpose batter mix
- 6 oz of carbonated water (club soda)
- half a cup of batter mix dry
- dash of salt and pepper
- 2 cups of vegetable oil
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