Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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24 posts tagged sandwich

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Bacon & Tarragon Egg Salad Sandwich with Green Apple Slices This was an experiment in trying to make egg salad sandwiches new and exciting. It worked! This is yummy! And new! And as exciting as egg salad can possibly be!  Cook 5 - 7 hard boiled eggs. Peel chop and mix the eggs with 2 tblsp mayo, 1/4 to 1/2 cup plain yogurt,  2 chopped celery stalks, 1 chopped green onion, 1 tsp dried or fresh tarragon, 1 tblsp lemon juice, salt, pepper, and a pinch of cayenne to taste.  Slice a green apple very thin and squeeze some lemon juice on the slices to prevent browning. Cook strips of bacon or Morningstar bacon. Toast some sourdough bread. Layer the sandwich with the egg salad first, then crumbled bacon, sliced green apples, and some lettuce. Yummy!!! 

Bacon & Tarragon Egg Salad Sandwich with Green Apple Slices

This was an experiment in trying to make egg salad sandwiches new and exciting. It worked! This is yummy! And new! And as exciting as egg salad can possibly be! 

Cook 5 - 7 hard boiled eggs. Peel chop and mix the eggs with 2 tblsp mayo, 1/4 to 1/2 cup plain yogurt,  2 chopped celery stalks, 1 chopped green onion, 1 tsp dried or fresh tarragon, 1 tblsp lemon juice, salt, pepper, and a pinch of cayenne to taste. 

Slice a green apple very thin and squeeze some lemon juice on the slices to prevent browning. Cook strips of bacon or Morningstar bacon. Toast some sourdough bread.

Layer the sandwich with the egg salad first, then crumbled bacon, sliced green apples, and some lettuce. Yummy!!! 

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Do you know what the hardest part of recipe blogging is? Besides making delicious looking food, taking scrumptious pictures of it, and then writing spine tingling copy? It’s when you want to completely inhale, devour and annihilate a plate of food while focusing your camera on a small pile of potato salad. And you’re just not sure, is that parsley leaf in focus? …or it it in focus now?! I’d better take one more… This plate disappeared less than a minute after this photo was taken.  This recipe post is all about the potato salad because I think you already know how to make a turkey and cheddar on toasted sourdough with horseradish, mayo, lettuce, tomato and avocado.  In a large pot of salted water, add 6 or 7 red potatoes, cut in half, remove any eyes and blemishes. Bring the pot to a boil and then reduce to simmer so the ‘taters don’t get all broken apart as they cook.  They cook in about 20 - 25 minutes, you’ll know when you insert a knife easily. Rinse the cooked potatoes in plenty of cold water to stop cooking. Cut the potatoes into cubes. Add 2 chopped green onions, a small smashed garlic clove, a big handful of fresh chopped parsley, and 2 or 3 chopped celery stalks. Mix 3/4 cup plain Greek style yogurt with 1/2 cup mayo and 2 tblsp cider vinegar. Toss it all together with celery salt and pepper. You can garnish with some hard boiled eggs or a sprinkle of paprika or cayenne pepper if you like. Yummy!  

Do you know what the hardest part of recipe blogging is? Besides making delicious looking food, taking scrumptious pictures of it, and then writing spine tingling copy? It’s when you want to completely inhale, devour and annihilate a plate of food while focusing your camera on a small pile of potato salad. And you’re just not sure, is that parsley leaf in focus? …or it it in focus now?! I’d better take one more… This plate disappeared less than a minute after this photo was taken. 

This recipe post is all about the potato salad because I think you already know how to make a turkey and cheddar on toasted sourdough with horseradish, mayo, lettuce, tomato and avocado. 

In a large pot of salted water, add 6 or 7 red potatoes, cut in half, remove any eyes and blemishes. Bring the pot to a boil and then reduce to simmer so the ‘taters don’t get all broken apart as they cook. 

They cook in about 20 - 25 minutes, you’ll know when you insert a knife easily. Rinse the cooked potatoes in plenty of cold water to stop cooking. Cut the potatoes into cubes. Add 2 chopped green onions, a small smashed garlic clove, a big handful of fresh chopped parsley, and 2 or 3 chopped celery stalks.

Mix 3/4 cup plain Greek style yogurt with 1/2 cup mayo and 2 tblsp cider vinegar. Toss it all together with celery salt and pepper. You can garnish with some hard boiled eggs or a sprinkle of paprika or cayenne pepper if you like. Yummy!  

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I grew the lettuce, tomato and cucumber in this pretty sandwich. Now if only I could figure out how to work my new camera. 

I grew the lettuce, tomato and cucumber in this pretty sandwich. Now if only I could figure out how to work my new camera. 

Sweet Curry Tuna Wrap

This sandwich was so yummy! I used fat free Organic Greek Yogurt instead of too much mayo to make it creamy. It was just as good and much lighter tasting. 

In a bowl combine 2 cans water packed tuna, drained thoroughly. Mix in 1 minced shallot, 2 chopped stalks of celery, 1 tblsp Organic Mayo, 3 tblsp Organic Fat free greek style yogurt, 1 tsp curry powder, 1 tblsp fresh chopped parsley, mint or cilantro, the juice of 1/2 lemon, 1 tblsp raisins. Roll into a wrap with chopped lettuce, tomato and shredded carrots. Yum!

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I made sandwiches for my hubby and his work friends. They’re turning a garage into a pool cabana. So far they have the walls framed, electricity is in, and most of the pipes for plumbing are in. They work hard and need giant sandwiches in order to keep it all going. Whole wheat bread with turkey, ham, Colby & Swiss Alpine lacey cheese from TJ’s, avocado, cucumber, tomato, red leaf lettuce, salt & pepper, and dressed with Dijon mustard mixed with a little honey. I also made them a big pitcher of iced Arnold Palmer style tea cause it’s about a million degrees outside. Yum!

I made sandwiches for my hubby and his work friends. They’re turning a garage into a pool cabana. So far they have the walls framed, electricity is in, and most of the pipes for plumbing are in. They work hard and need giant sandwiches in order to keep it all going.

Whole wheat bread with turkey, ham, Colby & Swiss Alpine lacey cheese from TJ’s, avocado, cucumber, tomato, red leaf lettuce, salt & pepper, and dressed with Dijon mustard mixed with a little honey.

I also made them a big pitcher of iced Arnold Palmer style tea cause it’s about a million degrees outside. Yum!

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Breakfast Sandwich (by Snappy Shop) Cook two strips of veggie bacon or your favorite real bacon, scramble an organic egg with some cheddar cheese and cook slowly in a little butter. Season with salt & pepper. Serve on a toasted English muffin w/ a side of coffee.

Breakfast Sandwich (by Snappy Shop)

Cook two strips of veggie bacon or your favorite real bacon, scramble an organic egg with some cheddar cheese and cook slowly in a little butter. Season with salt & pepper. Serve on a toasted English muffin w/ a side of coffee.

Source flickr.com
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Eggplant Sandwich This is a great recipe for a party. It takes a bit of time to grill & prep all the veggies. But if you use a whole eggplant, one or two red peppers, a few tomatoes, a bunch of mushrooms & some herbs and cheese, you’ll have enough filling for two French bread loaves and be able to feed a lot of your friends. Yay party food!! Slice eggplant into rounds and brush with olive oil, season with salt and pepper then cook in grill pan or a regular frying pan. Turn the eggplant slices a few times being careful not to let them burn. They cook in about 5-7  minutes. Slice your favorite mushrooms, toss them in olive oil, season with salt and pepper, and cook them in the grill pan.  Meanwhile, heat the broiler to high and char the skin of a sweet bell pepper, which you’ve cut in half and de-seeded . Once the skin is charred, put it in a dish and cover it to steam. This makes it easier to peel.  For the garlic bread: Mix 2 tblsp olive oil with 2 tblsp butter using a fork. Add 4 or more crushed garlic cloves and a big pinch of Italian seasoning. Spread it on both sides of a French bread loaf. Place it on a lower rack in the oven to cook for a few minutes. Then raise it up to the broiler and watch closely as the garlic side toasts. Don’t walk away! I’ve wrecked so many garlic breads by walking away & multi tasking.  Peel the charred skin off the red pepper and slice it into thin strips. On a cookie sheet,  place the open halves of the garlic bread and layer them both with the slices of eggplant, sliced fresh tomatoes, chopped cooked mushrooms, red bell pepper slices, sun dried tomato, fresh chopped basil or dry basil, and top with your favorite cheese. Broil for a minute or two, again being careful to watch it. Since most of these veggies are hot it only takes a minute to melt the cheese.  When you take it out, you can drizzle with a teeny bit of balsamic vinegar if you like. Put the two halves together, press it down gently so it doesn’t come flying apart, and slice into 3 inch long or so servings.  Yum!

Eggplant Sandwich

This is a great recipe for a party. It takes a bit of time to grill & prep all the veggies. But if you use a whole eggplant, one or two red peppers, a few tomatoes, a bunch of mushrooms & some herbs and cheese, you’ll have enough filling for two French bread loaves and be able to feed a lot of your friends. Yay party food!!

Slice eggplant into rounds and brush with olive oil, season with salt and pepper then cook in grill pan or a regular frying pan. Turn the eggplant slices a few times being careful not to let them burn. They cook in about 5-7  minutes.

Slice your favorite mushrooms, toss them in olive oil, season with salt and pepper, and cook them in the grill pan. 

Meanwhile, heat the broiler to high and char the skin of a sweet bell pepper, which you’ve cut in half and de-seeded . Once the skin is charred, put it in a dish and cover it to steam. This makes it easier to peel. 

For the garlic bread: Mix 2 tblsp olive oil with 2 tblsp butter using a fork. Add 4 or more crushed garlic cloves and a big pinch of Italian seasoning. Spread it on both sides of a French bread loaf. Place it on a lower rack in the oven to cook for a few minutes. Then raise it up to the broiler and watch closely as the garlic side toasts. Don’t walk away! I’ve wrecked so many garlic breads by walking away & multi tasking. 

Peel the charred skin off the red pepper and slice it into thin strips.

On a cookie sheet,  place the open halves of the garlic bread and layer them both with the slices of eggplant, sliced fresh tomatoes, chopped cooked mushrooms, red bell pepper slices, sun dried tomato, fresh chopped basil or dry basil, and top with your favorite cheese. Broil for a minute or two, again being careful to watch it. Since most of these veggies are hot it only takes a minute to melt the cheese. 

When you take it out, you can drizzle with a teeny bit of balsamic vinegar if you like. Put the two halves together, press it down gently so it doesn’t come flying apart, and slice into 3 inch long or so servings. 

Yum!

Manstrous Dagwood Veggie Burger

Addendum to post # 312:

Still feeling guilty for eating half my husbands veggie burger, I made him this Dagwood version for lunch. He was very pleased. 

Honey Tangerine Kale and Cabbage Slaw

I used to think kale was tough and a bit too “green” tasting. Not anymore. I recently discovered this lacy, organic Tuscan kale at my neighborhood farmers market and now I can’t get enough.  

http://fairfieldgreenfoodguide.com/tag/lacinato-kale/

This kale slaw is super healthy and with a little bit of orange juice, honey and cayenne in the dressing, it’s also very yummy! 

Wash and chop red cabbage, grate a carrot, and de-stem and finely chop some kale. 

For the dressing, the juice of 1 tangerine, 1 smashed open garlic clove, 2 tblsp cider vinegar, salt pepper, pinch of dried basil, small pinch of cayenne, 1 tsp honey, whisk in 2 tblsp olive oil till the dressing emulsifies. Pour it over your finely chopped veggies and toss to coat.

Yum!

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The B-Movie BLT I love Morningstar bacon! Yum! The most fun thing to do when you cook it, is to look up to the sky, shake your fist, and say “Soylent Green is People!! You fools!” then hang your head in despair and say it softly, “Soylent green is people…” And sadly, sadly, delicious. Cook 4 strips of Morningstar bacon, toast 2 slices of your favorite bread, ( I used Miltons Multi Grain) slice a beautiful heirloom tomato, wash some romaine and arugula. Layer it all together with a bit of Omega 3 mayo. Don’t forget the salt and pepper!

The B-Movie BLT

I love Morningstar bacon! Yum! The most fun thing to do when you cook it, is to look up to the sky, shake your fist, and say “Soylent Green is People!! You fools!” then hang your head in despair and say it softly, “Soylent green is people…”

And sadly, sadly, delicious.

Cook 4 strips of Morningstar bacon, toast 2 slices of your favorite bread, ( I used Miltons Multi Grain) slice a beautiful heirloom tomato, wash some romaine and arugula. Layer it all together with a bit of Omega 3 mayo. Don’t forget the salt and pepper!

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Ahi Tuna & Pistachio Pesto Sandwich Yes, this was as yummy as it looks. Here’s how I did it: Get the best (Sushi grade) Ahi Tuna steaks you can find.  Heat a cast iron pan to high heat, spread a little olive oil on both sides of the tuna steak, salt and pepper, and then sear on both sides for about 2 minutes per side. It’s best is you leave it a little bit pink in the middle. If you don’t like it that way, you can cook it a bit longer, but don’t overcook it or it will become a brick. For the pistachio pesto dressing: In a food processor, combine 1/2 cup lightly toasted pistachios, cooled, with 3/4 cups grated parmesan cheese. Pulse till crumbly. Now add 1 large clove garlic, crushed, 2 tablespoons butter, cut into little squares, fresh ground black pepper, a shake of salt & 2 cups fresh basil, washed and stemmed. Pulse to combine. It should be a bit crumbly at this point or start to form a dough ball. Scrape down the sides and turn on the food processor on again. As the machine runs, drizzle in about 1/4 cup olive oil, add more oil depending on the consistency you like. Spread a little bit of the pesto on some crusty brad and broil till the bread is toasted and the pesto melts a little. Slice the tuna steak and serve on the crusty bread with some shredded lettuce and toasted black sesame seeds for garnish. YUM!

Ahi Tuna & Pistachio Pesto Sandwich

Yes, this was as yummy as it looks.

Here’s how I did it:

Get the best (Sushi grade) Ahi Tuna steaks you can find.  Heat a cast iron pan to high heat, spread a little olive oil on both sides of the tuna steak, salt and pepper, and then sear on both sides for about 2 minutes per side. It’s best is you leave it a little bit pink in the middle. If you don’t like it that way, you can cook it a bit longer, but don’t overcook it or it will become a brick.

For the pistachio pesto dressing:

In a food processor, combine 1/2 cup lightly toasted pistachios, cooled, with 3/4 cups grated parmesan cheese. Pulse till crumbly. Now add 1 large clove garlic, crushed, 2 tablespoons butter, cut into little squares, fresh ground black pepper, a shake of salt & 2 cups fresh basil, washed and stemmed. Pulse to combine.

It should be a bit crumbly at this point or start to form a dough ball. Scrape down the sides and turn on the food processor on again. As the machine runs, drizzle in about 1/4 cup olive oil, add more oil depending on the consistency you like.

Spread a little bit of the pesto on some crusty brad and broil till the bread is toasted and the pesto melts a little.

Slice the tuna steak and serve on the crusty bread with some shredded lettuce and toasted black sesame seeds for garnish.

YUM!

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