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

I know, I know Avocado is over done....

What we have here is a nice little home made chicken salad sandwich on a crusty baguette with a Florida Avocado (also known as a Slim-Cado. Dont knock it because of the name, incredibly tasty, less fat, bigger, and lasts about a week in fridge in a sealed container). Dont believe me, the internet says so:
 (this article is written by one of the people too...)

This one doesn't take a genius. Just fried up a little chicken breast in olive oil with some garlic, salt and pepper for flavor. Get it out, shave it up, and throw it in a bowl with some salt pepper lite mayo (if you cant figure out how to salt and pepper something to flavor then I'm not going to explain it to you). Also threw in a small diced carrot, and a healthy amount of sliced celery (once again I wont tell you how much, you know how much you like celery...or dont like celery?). Mixed it all up and threw it on a sliced crusty baguette, and placed some California Avocado slices on it. The perfect late summer sandwich in my opinion.

Go on and be sandwich...(i think i just came up with my signature).

Labor Day Sandwich Showcase

Rather than succumb to our typical end of summer laziness, my family closed a very laborious Labor Day Sunday--spent doing crossword puzzles, yawning, and bickering over whose turn it was to navigate the OnDemand Menu-- with a new tradition, The Labor Day Sandwich Showcase.

Each family member joined in a trip to the Market Fresh grocery store on the corner of 54th and College, in Broad Ripple, Indianapolis, Indiana, America.  After about the 20 minutes of pacing the aisles/considering our options/squeezing loafs of bread/debating the virtues of various aioli with the hippy employees, we each formed a plan and selected our goods.  

We swore that it wasn't a competition, but we all knew better.  The goal, we each make a damn tasty sandwich to share with each other for dinner.  That way, we'd each have 5 sandwiches, our just desserts for an entire year of laboring.

These are the results.

The Shrimple

by Mackatcha

fixings:

cooked salad shrimp

creamed horseradish 

mayonnaise 

lemons

bacon bits

garlic paste

cilantro

tomatoes

buttered hoagie rolls

In the spirt of a lazy August Sunday, I collected several ingredients to create a no-cook, no-fuss sandwich sandwich roll--different from your everyday  deli-meat fare.  I used the mayo and creamed horseradish as my strating point, added a squeezed lemon, a very small amount of garlic paste and a healthy amount of bacon bits.  I sliced and toasted the hoagie roles.  Then, Shrimply stuff the hoagie with shrimp mixture and garnish with cilantro and tomatoes.

The Turkey Mustache
by Olive Sauce

fixings:
thinly sliced turkey
jarlesburg cheese
pre-sliced baby portabella mushrooms
garlic peper
fresh basil
blue cheese mustard
dijon mustard
italian herb focaccia bread

Put a mess of thinly sliced turkey in the skillet and melt it together wth jarlesburg cheese.  While this is cooking, butter your focaccia bread and toast it.  Let the bread toast to a warm, slightly hardened bread. Sauté the baby portabella mushrooms in another skillet with some butter and garlic pepper.  Once cooked, cut the turkey/cheese melt and mushrooms into smaller peaces.  Load both sides of your bread with both blue cheese mustard and dijon mustard.  Add some fresh basil.  Then, sit down experience a divine sandwich.

Fred and Ginger Chicken
by T-Bone

fixings:
grilled chicken with a ginger and rosemary rub
arugula
red onion
avacado
homemade garlic pesto mayo-- made of 1/4cup mayo, 1 squeeze of lemon juice, 1 tsp olive oil, fresh mince garlic, 2 tbs pesto

Grill the chicken, cut the avocado and onion and whip up a homemade garlic pesto mayo--mix mayo, olive oil, minced garlic, pesto and a squeezed lemon.  Spread the pesto mayo on an un-toasted hoagie roll, add the veggies of chicken and enjoy.  Cool and soothing.


The Healthy Hera
by The Toad

fixings:
feta cheese
cucumber
rosemary
grilled chicken
arugula
thinly sliced red onion
homemade vinaigrette--lemon, olive juice, salt, oregano, garlic, sugar

Mostly this sandwich is about craving the greek taste.  So make a vinaigrette--I'm not even sure the proportions are all that critical as long as you keep the olive oil-lemon juice ratio around 1 to 2 (more lemon than olive oil).


The Tusconian
by Cabot Cheddar

fixings:

southwestern crusted chicken 
pepper bacon
avocado
provolone
herb 

ciabatta

chipotle aioli (mayo, siracha, garlic, cilantro)

Sauté the chicken with some butter while the frying bacon in a separate pan.  Slice the avocado and make the chipotle aioli form mayo, siracha, garlic, cilantro and a squeeze of lemon.  Spread the aioli on the an herb ciabatta and pile on the chicken, bacon and provolone.  Bake in the oven on 400 for 6-7 minutes.

BCC with Brownie Crumbles

Bagel with cream cheese and mushed up, fresh brownie spread on top of the cream cheese.

By Jonah.

Bacon Caprese

Started with some extra lean Kelly bacon from Bob's in South Haven, MI, melted some fresh mozzarella, added fresh basil and cherry tomatoes from the farmer's market.  Topped with honey mustard and stuck between light wheat bread from Niedlov's in Chattanooga, TN.

Fresh yet greasy.  I ate two.