What's for Dinner #109 - the National Sandwich Month Edition - August 2024

[LindaWhit]

SANDWICHES! That Earl was definitely on to something way back in the mid 1700s. Back then, it was a couple of slices of bread with some meat slapped in between them so the Earl could continue to gamble in a major match.

Now? Sandwiches are everything from an Italian sub, an ooey-gooey Grilled Cheese, a Cuban sandwich, a Croque Monsieur (or Madame!), a Pulled Pork Slider, a Chip Butty, Po’ boy, Beef on Weck, PB&J (with the crusts cut off!), Turkey Club, Kottenbutter, Steak Bomb, Báhn Mì, a BLT(&C?), Egg Salad (or Tuna, or Chicken, or Ham), French Dip, Monte Cristo, Roast Beef, Sloppy Joes, Reubens, Spiedies, Pimento Cheese, Pan Bagnats, Katsu Sando…the list is ENDLESS! (And yes, I went and looked up types of sandwiches in that list. and yes, I know some might not be considered “sandwiches”, per se…just go with it, 'kay? )

Sandwiches are easy to make when it’s been a long day; sandwiches are so good with the fresh tomatoes, cukes, and the other bounty of our summer gardens, combined with leftover chicken from the grill or whatever else your imagination comes up with.

So - what are you cooking tonight - sandwiches, or something more elaborate that can eventually be made into a sandwich? It’s all good stuff if it makes our tummies happy, right?

[Harters (John Hartley - a culinary patriot, cooking and eating in northwest England)]

Of course, if you come from a country where bread is a staple and you also have meat, it’s bound to have been the case that folk put the two together centuries before the 4th Earl popularised it in upper class society.

It prompts the now famous road sign

The Ham Sandwich Sign

No sandwiches for dinner tonight at Harters Hall but any leftover frittata (or will it be a tortilla) may get stuffed into one for lunch tomorrow. Alongside, Nigel Slater’s three bean salad as recipe towards the end of this link - https://www.theguardian.com/food/article/2024/jul/22/nigel-slaters-recipes-for-salads-to-share . Apricots and cherries for afters.

And, in an attempt to broaden our sandwich base, I bought a couple of secondhand sandwich recipe books. Not looked at the them yet but watch this space. I lurve a nice sandwich.

[LindaWhit]

@Harters

I lurve a nice sandwich.

Ahhhhh - you just threw me back into the 1970s remembering the Arnold Rye Bread commercial that played in the U.S.:

Arnold Rye Bread Commercial

[Desert-Dan (Dan)]

Last night’s dinner was Green Pepper Pizza. Sunshine has been asking for a pizza with just green peppers and cheese. Not my favorite, but she really enjoyed it!!

I had some problems with my crust this time, so this isn’t the most photogenic pizza, but it still made Sunshine quite happy!

[Phoenikia]

I will like your sandwiches. Sandwiches are a breakfast or lunch food at my house. I have had Abendbrot when visiting cousins, and I have eaten take-out souvlaki in a pita for dinner.

I don’t think I have ever made a sandwich for dinner.

Take-out Thai or pizza for dinner tonight.

[Harters (John Hartley - a culinary patriot, cooking and eating in northwest England)]

@Phoenikia

don’t think I have ever made a sandwich for dinner

I have a broad view of a sandwich. It’s bread with something in between the slices. So a burger is a sandwich (don’t shout - I’m foreign and dont know about these cultural things). And, at a stretch, so is a hot dog. Souvlaki in pitta may well be a sandwich, as might shawarma in khobez.

So, assuming we accept a hot dog is a sandwich, then we have similar coming up for dinner in this weeks cycle. It’s what we always call “San Gennaro sausages” for no other reason than the original version was something we ate bought from a street vendor at the San Gennaro festival in New York many years back. I recall it was unexpectantly raining heavily that afternoon and I got absolutely soaked trying to flag down a taxi to get back to the hotel. Anyway, the current Casa Harters version takes a garlic, chilli and fennel sausage. They are often called Italian or Sicilian style in the supermarket but this was from a butcher in a town we visited a few weeks back who usually has 30+ different sausages on sale each day and they just described them with the flavourings. They get fried. As do thinly sliced onions and peppers. Hot dog roll gets split and liberally smeared with grain mustard and the meat, onion and pepper loaded on. A very easy dinner, IMO, not least as Mrs H always cooks it so all I have to do is prep the veg.

[PedroPero (PETER)]

National Sandwich Month you say?!?!
Polish ham/Swiss cheese/ tomato slices and lettuce on sesame baguette, schmeared with Dijon and mayo. Tomato/cucumber salad on the side(for health)

[linguafood (Natascha)]

SANGUEEEECH KEENG

[PedroPero (PETER)]

[linguafood (Natascha)]

My poor feller’s a bit under the weather with tummy issues today, so there weren’t any extravagant culinary adventures on the menu — unlike every other day at casa lingua

We shared a lovely Caprese with Aldi’s burrata, FM heirlooms & avocado for starters,

then he had a bowl of TJ’s creamy tomato soup while I finished off the last of the lamb ribs/racks reheated for the second time… living on the edge, but so, so worth it

[LindaWhit]

Very late getting out of work. (When your laptop decides to shut down on its own, you definitely go find the IT dude!)

I was craving caramelized onions, so I was able to use some CSA onions in this meal. Which, of course, meant dinner was even later then I had wanted, since it takes awhile to caramelize a couple of small onions.

Sauteed chunks of chicken, several large handfuls of spinach, some leftover mini penne, the caramelized onions, chicken stock, heavy cream, a garlic powder/herb mixture with s/p and Italian seasoning, and lots of freshly grated Parm-Reg and I had dinner and lunch tomorrow.

There was wine.

[MunchkinRedux]

Posting to the proper thread.

Once again, we are shut-down for outdoor grilling over coals through September due to fire season. I’m not a fan of our gas grill for certain things, including steaks. So, practicing my chops at cooking over a gas flame, and finishing in the oven.

American Wagyu top sirloin in a skillet. Leftover scallion-smashed-potatoes and green beans. Freshly picked COTB. Herb sauce.

Spuds, scallions, beans, herbs, and corn all from the garden. Steak from the Manager’s Special bin at $4 a pop.

[BeefeaterRocks]

Calamari piccatta with corn, peppers, onion, sauteed in oo & butter. Spinach, hbe, bacon with spinach salad dressing. Beefeater rocks, Spanish queens.

[Mr_Happy]

I made tacos with mushroom mixiote, which is mushrooms, potatoes, garlic, and bacon baked in parchment, following Rick Bayless’s recipe:

Woodland Mushrooms, Herbs and Garlic Cooked in Parchment - Rick Bayless

[MsBean]

As seen in the Oxtail Thread, post number 30, I used a couple of the packages of goat I bought to make Hyderabadi Matki Gosht/Marinated Lamb Stew from 660 Curries.

You slather a paste made with yogurt, unsweetened coconut, Thai chiles and red onion on the meat and let it marinate for at least an hour and for as long as overnight. I let it sit for about 10 hours. Then it is cooked with ghee, curry leaves and garam masala. When done lots of mint and cilantro are stirred in. The original recipe calls for a clay pot which I don’t have so I used a LC Dutch oven. The stew was very flavorful and I can see using the technique with adjustments for fish.

Served with okra masala and basmati rice.

[tcamp (Tamara)]

Quick dinner before a show at a local theater - very good rendition of Memphis. Dinner was an airfryer baked potato with sautéed zucchini, mushrooms, garlic, and a little leftover taco meat. Topped with Mexican Crema.

[Vecchiouomo (Tim Irvine)]

The evidence disappeared unphotographed, but as we move into the last month of meteorological summer (3 or 4 months of summer remaining in ATX), we took to the grill. Grilled chicken thighs, cheating street corn (covered in a slurry of mayonnaise, Sriracha, and lime and grilled), and coleslaw. There is enough coleslaw left for some sort of griddled or toasted sandwich.

[mts]

Two favorite sandwiches:
Sliced avocado on a multigrain wheat bread, mayo, tomato, sprouts or romaine and a sprinkle of Spike seasoning. I think my first one was at the River Ranch Resort in Truckee. Washed down with an ice cold Michelob, I think.
The other was a regular purchase at the old Lucca deli in San Leandro: Roast beef and swiss on a Colombo sourdough roll, spicy brown mustard, mayo, romaine and tomato, pickle on the side. Substantial and half often saved for later. A. G. Ferrari took over many of the Luccas I frequented in the East Bay. They had an awesome gorgonzola cheese with pinenuts for a spread/dip, too.
Sandwiches have been occasional dinner fare in my family since I can remember: grilled cheese or ‘broiled cheese’, BLTs and clubs and ‘chip steak’ sammis made with the cheese steak processed meat. BLTs or brekkie, too. Hot weather meals.

[ottawaoperadiva]

Yesterday was a work-from-home day so when I turned on my laptop it had kicked the bucket! (@LindaWhit it looks like there were two of us with computer issues yesterday ) I tried calling IT first hoping I wouldn’t have to make a special trip into the office and when I told them my computer was dead they asked if I could explain what I meant. I told them my laptop is dead as a door naail - it has ceased to function. Then I felt like I was reenacting the dead parrot sketch from Monty Python - “this parrot is no more! He has ceased to be!” etc. So when I realized I wasn’t getting anywhere I decided to just pack up my laptop and go into the office and show them my dead laptop. They dug up a brand new one and reinstalled everything and 2 1/2 hours later I was on my way. This story has nothing to do with dinner - I just needed to vent. Thanks for listening. Dinner last night was stirfried veggies served over pasta.

[Wtg2Retire]

What a great buy on the steak. I love American Wagyu.