Brickyard Bistro Sandwich

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Greens, Eggs, and Ham, Grilled Cheese Sandwich

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Sandwiches: Spring Veggie Bagel Sandwich

May 06, 2012 My daughter asked for these for her lunchbox, which means it's a winner! We grow our own radishes and arugula, and will have our own tomatoes later this Summer, so this is a perfect way to use our garden for a quick and healthy meal. We prefer the thin bagels over regular, and pictured is a whole wheat version. The cream cheese mixture has a subtle but savory flavor, and combined with the spiciness of the radishes and arugula, it's a definite treat. I'll make these often when my garden grows! Thanks!

—jrbaker 

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Sandwiches: Vegetarian Open Faced Sandwich

Aug 26, 2007 This sandwich did not turn out well for me, following as the recipe was written. Broiling eggplant for 5 minutes underneath several other vegetables does not allow the eggplant to cook at all. In the end, I took the sandwiches apart, broiled the eggplant on it's own, then reconstructed the sandwiches. If you like cooked eggplant vs raw, I would recommend either frying the eggplant in a little bit of oil on stovetop or placing, lightly salted, under the broiler prior to making sandwiches. Our sandwiches turned out okay after I cooked the eggplant. I didn't have any mushrooms or red pepper, but the sandwich turned out perfectly fine in the end.

—cara 

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Meatless Main Dishes: Poor Man's Sandwich

Mar 12, 2008 What can I say - I had to try it! This combination worked really well. I think the key is balance; too much of any one of the ingredients would have thrown it off, but if you don't go overboard on anything it all gets together and sings. Reminded me a bit of bread-and-butter pickles; tangy, but sweet, and with a little bite from the onion. I'll make this again!

—ZeldaSayre 

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Sandwiches: Sandwich Spread

Jun 14, 2010 I grew up eating this, too, only Grandma used bologna from Canada. Nothing against American bologna but Canadian bologna is just way better. Grandma also added half an onion and a little mustard. If you're looking for something to compare it to, it's kind of like deviled ham spread only with bologna. It's really like nothing you've ever had before.

—Sarah Jo 

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Meatless Main Dishes: Awesome Asparagus Sandwich

Mar 10, 2011 This was a great, very filling lunch. I was testing things that would be good for Lent, and came across this recipe, though I made a few changes to mine: Used 1/2 lb asparagus for one sandwich, fresh mozzarella, multi-grain bread, and left out the peppers, since I did not have any on hand. I didn't find it too messy, but I only eyeballed and probably didn't put in as much lemon so it could spread better. I loved the texture of the mozz. with the asparagus, and creating this with the peppers and a more flavorful cheese will definitely be on my list in the future. Especially with all of the possible variations, this one is a keeper.

—Christine 

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Sandwiches: Bologna Salad Sandwich Spread I

Aug 02, 2011 I was lured in by the childhood nostalgia factor here and ended up regretting it. The recipe didn't work on several levels. For us, there was too much relish - it almost added a bitter edge to the flavor even without using an entire cup. We also didn't use anywhere near 16 ounces of salad dressing, probably less that half that amount, and we still found it a little too much. This seemed to leave a bad aftertaste as well. This isn't horrible, but if this were on a buffet table, it's the kind of thing you'd try on a cracker and think, "well, that was kind of funky" and then you'd move on to the thousand other things that taste better than this. Sorry, but this is one that I just can't recommend.

—Dutchgirl 

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Slow Cooker Recipes: Pittsburgh Ham Barbecue Sandwich

Jan 17, 2012 As a Pittsburgh-er, I can say that these are really good! The only reason I'm giving it 4 stars instead of 5 is that that is waaaaay too much sauce for only 1 pound of chipped ham. I'm glad that I went w/ my instincts and 1/2'd the sauce part, b/c it would've been a waste of the extra ingredients. Other than that, these were very tasty, had great flavor and I loved the convenience of using the slow cooker...I cooked mine on low for 3 hrs. and that was perfect. I didn't find these too sweet at all, just right! Thanks for sharing this recipe...I WILL be making these again! :)

—Christina 

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Pesto Recipes: Basil Pesto Sunshine Sandwich

Jan 05, 2004 Too fatty what with the oil and mayo. Better to mix the pesto with riccotta cheese in the blender. Also, basil is expensive. We make pesto of fresh spinach leaves, parsley, lemon juice, walnuts, parmesan cheese, and canola oil. We swear by it, try it.

—XOXXX 

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Sandwiches: Toasted Caprese Sandwich

Jul 06, 2010 Pretty good. I don't have garlic I can roast, so I just spread minced garlic with the butter and then toasted. It worked fine, and I'm not of the opinion that garlic isn't good with this sandwich. Although I love basil and tomato and mozzarella, I'm not absolutely in love with this sandwich--not sure why, though. It did take less time to bake than stated, and I couldn't really taste the rosemary. I think fresh rosemary would be better. Thanks for the recipe!

—pomplemousse 

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Sandwiches: Ignacio's Super Peanut Butter and Jelly Sandwich

Nov 18, 2010 If you are a peanut butter & jelly sandwich lover, you will love this! We have been making our sandwiches like this for quite some time now. Sometimes we toast the middle slice, and sometimes we do not, it's great either way. I have a tendency to make my pb&j sandwiches a little too "loaded", and the extra slice of bread helps break it up, but still alows me to use a lot peanut butter and preserves...LOL. I'm glad to see this recipe posted here :)

—Cat Lady Cyndi 

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Chocolate and Orange Sandwich Cookies plus Friday Faves

You could say I’m on a citrus high. And that makes me happy, in all the right ways.

Oranges, clementines, meyer lemons and limes. I’m a big fan of most all citrus, minus grapefruit. Why not grapefruit? I have no idea. Grandpa used to eat it every morning for breakfast. Loaded with about 3 tablespoons of sugar.

But other than the pink fleshed fruit, I’m a fan. And with so many ways to cook with it, you can go from sweet to savory in a snap.

Like yesterday’s post for my new favorite pasta: savory. In the overused words of Rachel Zoe, “I die.” That pasta was my savory twist, and this recipe is it’s alter ego, ergo sweet.

Hello Chocolate and Orange Sandwich Cookies with Cream Cheese Filling. Honestly, do you think I could have added another layer of flavor in there? I guess I did leave out nuts and pretzels. Restraint is sometimes a good thing.

These babies are the chewy/sandwich-ish cousin to my childhood favorite chocolate covered orange jelly sticks (remade prettily by Rochelle) that Grandma used to set out on the T.V. trays next to the lay-Z-boys for Grandpa and I to snack on while we watched Lawrence Welk.

Suffering through Lawrence Welk was rough—not nearly as funny as the spin Saturday Night Live puts on the classic show—but methodically eating the chocolate off of each of my orange sticks NS saving the jelly for an upcoming episode of the Rockford Files, made it all bearable.

That skit makes me laugh every time. Okay, enough giggling people let’s get to this week’s Friday Faves.

1. 50 life hacks: A list of 50 things/items/tricks to make it alllll easier. Some smartie-smart stuff and by that I mean everything from homespun cleaning products to bacon pancakes (via @bethanynauert)

2. sweet o’ the week: Churros, such a classic yet basic dessert. The best of so many worlds. Claire shows off churro’s best side. As in in-side my mouth with chocolate.

3. food blog crush: Maybe full video is just too much real life information for you, maybe you like to fill in the blanks and enjoy a few stopgaps. Well then check out the stunning gifs created by 16 year old Izy. Seriously? How can a 16 year old be so wickedly good? She even shows in action step-by-step how to make croissants. How behind the times do you feel now? I might cry.

4. Looking for a little pork to go with one of those breakfast treats above? Huff Post shares 15 ways to cook with breakfast sausage. Thanks for featuring two of mine.

5. Through the layers of beautiful prose, Nicole shares her 10 tips for blogging with soul.

6. After Kathryne‘s stay at my house, I have a shopping bug, and since I coveted hers, I am totally buying this bag. She said all the French girls have them. Hey, I want to be a Frenchie.

7. I’ve been itching to start a cleanse this year and have made a half hearted attempt before being diverted by the likes of meals like this. But with my somewhat odd obsession with DVR’d episodes of Dr. Oz, this cleanse sounds pretty achievable.

8. If you were at Alt Summit you enjoyed her florals gracing tables everywhere and if you saw issue 2 of Kinfolk, you’ll recognize her lovely profile on the cover. Lucky for me I’ve been able to work with Sarah  one-on-one in my former mag jobs and have seen her work at action in her own home. Her blossom inspiration is stunning, and now you can make your love happy by giving an arrangement of hers for valentine’s day. **(husbands, including mine, take note.)

9. Now that PuppyBowl is over, you might still need some puppy love. So for those days when life just gets too complicated and you need some chill out time, take a breather with the puppy cam. (via @AndoniaPR)

10. tweet of the week: “Just saw on a sign: the most important things in life aren’t things. #sotrue” thx to @naturallyella

Related Posts
Friday Faves and Orange Cream Cupcakes
Whiskey Lemonade with Honey Simple Syrup
Friday Faves and Roasted Asparagus with Brown Butter

Thanks for reading and please keep in touch. Subscribe to FoodieCrush and follow me on Twitter, Facebook, Pinterest and check out FoodieCrush magazine.

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Stromboli Sandwich

I've made this Stromboli sandwich many times for parties, and it gets great reviews. You can add ingredients and spices to suit your taste. The recipe is so good I just had to share it with you! &dmash;Leigh Lauer, Hummelstown, Pennsylvania

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Sandwiches: Monte Cristo Sandwich - the Real One

Jun 26, 2005 This is a fool proof recipe, but I agree with Vange's suggestions. This recipe can be very successfully accomplished in a pan with clarified butter. I like the results better than deepfrying, and the flavor is so much better. I might also suggest using eggbread, because it looks so beautiful on the plate when you're finished. I love strawberry preserves with mine along with the powdered sugar.

—HAPPYSTEAK 

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Sandwiches: Turkey Bacon Avocado Sandwich

Aug 17, 2009 This was very good! With the addition of avocado, there was enough creamy richness that I didn't even need to use mayo (which I usually ALWAYS do on sandwiches). I also opted to leave out the cheese and save a few calories, and I still had a very filling and satisfying supper, and since I used a really healthy high-fiber bread, a pretty healthy one! Thanks for sharing!

—Christine M 

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Ham 'n' Egg Sandwich

Whenever the whole family gets together for a holiday or long weekend, they request this all-in-one breakfast sandwich. I can feed everyone by stacking ham, tomato, scrambled eggs, onion and cheese inside a loaf of French bread. Then I simply pop it in the oven to warm up. —DeeDee Newton, Toronto, Ontario

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Microwave Egg and Vegetable Breakfast Sandwich

It’s been 6 months since I quit my job and became a solopreneur. Taking ma’ bizness into my own hands and saying goodbye to an office full of officemates.

Since that time, I’ve often thought about the mornings I’d have to hustle about the house, trying to get it all together to make it to work in time. In time to drive to work, walk over to Whole Foods to get a coffee to go, head into the office, check e-mail, see what’s up on Twitter, check in with co-workers. You know, the mundane routine you do to ease into the work day.

I never used to eat breakfast before I went to work. It wasn’t that it was a running-out-of-time-oh-hell-I’m-going-to-be-late thing, it was mostly that my stomach wasn’t tying itself into knots crying out in pain for food so I figured I could wait a little longer ’til it spoke up. Plus, making breakfast at work as a nice.little.diversion from work.

So after I’d finished my morning office round-about-routine I would make my eggs for breakfast. In the office. “Wow!” you must be thinking to yourself, “you had a full test kitchen at your office. Cool!” Um, no. So I came up with an alternative cooking method…

How I miss the stinky little mini fridge. And the sink. Oh wait, we didn’t have a sink, how quickly I forget I had to clean anything I used in the women’s restroom. And the stove! No, not the stove, silly, I meant the microwave and the cheap little Sunbeam toaster I bought for my mates. Those three little appliances were like the Little Train that could, the Energizer bunny that never stopped and a Timex watche that just kept ticking.

Once upon a time I was a young, naive cook who followed each and every cooking direction as if I was picking up clues to solve a murder on Law & Order. I didn’t deviate from the traditional Cooking Order. At that time I never would have thought to cook eggs anywhere other than on the stovetop. Especially not in the microwave. Ew.

I’m betting you’ve seen those weird egg cookers, the ones on “As Seen On T.V.” and at Bed Bath & Beyond, spouting the incredible powers of cooking the perfect egg in the microwave. To me there seemed to be something philosophically wrong with the concept of cooking my beloved protein package by way of electromagnetic radiation.

Until I made up my own way to do it.

Before I made up the office egg sandwich, most mornings I would make oatmeal with a banana in the microwave. But then I decided I needed more protein. So I started bringing hard boiled eggs to work. But then I would forget to boil the eggs the night before. I needed something I could cook at work. Aha! A carton of egg whites and a couple of recyclable Bamboo bowls. Which led me to the sandwich. The Microwave Egg Sandwich.

Within the time it takes to toast a slice of bread, bagel thin or english muffin, you’ll have hot eggs ready to load onto a veggie filled sandwich. The secret to cooking eggs in the microwave is cooking them for 1 minute 30 seconds. Egg whites puff up pretty high, above the lip of the bowl, but as soon as the time is over, they deflate right away. Your micro might cook hotter, or not, so do a test run first and keep an eye on them to be sure they don’t overflow. Soon enough you’ll know exactly the right measurement for your size bowl.

The sandwiches can really include any favorite ingredient you want to add and whatever you have on hand. I prefer to use egg whites but you could also use whole eggs, they just won’t have as much lift. Sometimes I toss in grated parmesan to the eggs, other times I spread a bit of goat cheese or a wedge of Laughing Cow spreadable cheese on a toasted bagel thin to give it a quick melt. I usually add in fresh spinach but some days I have tomatoes or mushrooms on hand so they jump into the pool too. And there’s always a dose of hot sauce or Cholula to top it all off.

I no longer have an office to make my a.m. sandwich in, which makes my sandwich all the tastier. And while there will always be things I’ll miss about my old work, and hopefully some things they miss about me, I’m pretty sure one thing they DON’T miss is the smell of eggs wafting through the office’s mid-morning air. At my new office my dogs and I don’t mind at all.

Microwave Egg and Vegetable Breakfast Sandwich

Ingredients

1 wedge Laughing Cow Herb & Garlic Cheese Instructions

Toast bagel thin in the toaster or toaster oven. In a small bowl (I used disposable bowls at the office) add egg whites and spinach leaves, season with kosher salt. Place in microwave for 1 minute 30 seconds, keeping an eye on the eggs so they don’t overflow. Smear wedge of cheese on toasted bagel thin and add slices of tomato. Spoon egg out of bowl in a single patty and place on top of cheese and tomato, top with avocado. Season with more salt and hot sauce if desired. http://www.foodiecrush.com/2013/01/microwave-egg-and-vegetable-breakfast-sandwich/

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