Pork in your Belly

The Baguetteers are pleased to welcome celebrity contributer Ryan, sous chef at Hennen's--Chattanooga's finest dining experience.

He presents to us a combination of braised pork belly, brussel sprouts, carmelized onions and fontina cheese.  Just thinking about it makes me drool a little, which isn't appropriate becasue I'm at work.

My Ladys Tuna Melt

Wish I could take credit for this one, but my girlfriend whipped up this beauty for me for dinner. Actually, I don't wish I could take credit. I think this is the way a man was meant to eat a sandwich.

Took some slices of Pepperidge Farm Sourdough bread (the kind that comes in the fancy packaging) and toasted them on broil in the oven, about 2-2.5 minutes one each side (this is the only part I actually helped with).

After the bread was toasted, we put on the tuna mixture. This consisted of a couple cans of tuna fish, about 4-6 spoons of mayo (I love Mayo so this had more than maybe some people might prefer). Also diced a medium sized red onion and threw it in, along with two cut up celery sticks. Season with salt and pepper to taste, you know what you like.

Then put the mixture on the slices of bread, and sprinkled cheddar cheese over the top, and put it back in the oven on broil for about 3-4 minutes, or until the cheese was nice and bubbly. My lady ate hers open faced, preferred mine closed bc Im such a sourdough junkie (and this sourdough, although brand name, did not dissapoint).

Go on and be sandwich.

Homecoming Club

There's nothing like leaving the cold exile of dormitory food to return home and get cloaked in the warm goodness of a homemade by mom sub sandwich.  Oh, nostalgia.

Bob's kelly bacon, thinly sliced turkey, red vine tomatoes, red leaf lettuce, and  mayo stuff this baguette--which was purchased half-baked at the grocery store.  The remainder of the bread baking conducted at home, most warmly embracing a wayward college junior.

The Modern Art

Why is this called the Modern Art? Because when I tell you what it is, you'll inevitably go "okay I could've thought of that". Well, you didn't, so shut up.

What we have here is a fresh onion bagel, with corned beef and sharp cheddar. No dressing, NEVER with dressing. One meat, one cheese, one bagel.

The best corned beef you can find, along with the best onion bagel, is in Sylvania, OH of all places (there's a few in the Toledo area, the original and best location is in Sylvania) at Barry's Bagels .

Unfortunately this sandwich is made of mediocre South Bend ingredients, but Barry's stuff is what dreams are made of.

Go on and be sandwich (or follow in Chinaski's footsteps, and have your lady make you one).

Leftover Lover

A buttered and griddle-cooked asiago bagel topped with a mixture of fried white onions and leftover steak and finally, grated mozzarella.

BBQ Heart Attack

The BBQ Heartattack requires complete ignorance of healthy eating and undying allegiance to your taste buds.  Eggs are fried in the same pan that just cooked thick-sliced maple bacon and then drizzled with  Sweet Baby Ray's BBQ  (The Sauce is the Boss).  Mozzarella inserted 'tween the bacon and the eggs to encourage melting on both sides.  The melted cheese fuses with the pork and the poultry, creating a cohesive slab of delicious.  All piled on a toasted, everything bagel.

All products purchased at Costco.

The Brown Bag Staple

An inaugural post by Sconny Mike.

Pesto parm ham and smoked turkey find companions in cucumber, roma tomatos, and a bed of iceberg (piled on not for taste but texture, a theme of my sandwich work). Wisconsin cheddar joins organic mayo and Hawkwind Heat mustard on a sturdy wheat bread, toasted of course.

While at first glance deceptively pedestrian, choice ingredients make this stand out on the Bascom Hall quad where I enjoy it most days. Pesto parm and cheddar were meant for one another and I've never met a meal not improved by the brash H H mustard, which boasts chunks of hot peppers in its sweet spread.

Next time: Cheese in Encased Meats: Making Sausage Sing