Obscene Sandwich

Clark D · March 30, 2011

The 2nd sandwich from yesterday.

Smoked some corned beef, added kraut, asiago cream sauce, jarlsberg, and home made rye bread

Clark

Clark D · March 30, 2011

One last one that we did last month....

So basically for this we made a couple of monterey jack grill cheese sandwiches with peppers, ground up a chuck roast and made homemade burgers topped with havarti and finally took a portabello mushroom stuffed it with fontina cheese, breaded it with panko and deep fried it.

The construction is grill cheese, burger, portabello, burger, and finally topped with another grilled cheese.....just try to survive eating this.

Have a good night!!

Clark

Peter the eater · March 30, 2011

Clark D, is that thermometer to get you to the perfect temp for panko? The result looks exquisite.

Clark D · March 30, 2011

You bet, just for the fryer temps. Thanks!

**ChrisTaylor** · March 30, 2011

I've seen Americans refer to hamburgers as sandwiches before so, I guess, I'm forcing this square peg into a round hole.

There's a pub in the inner city, The Napier, that serves a hamburger--well, it's in Turkish bread, pide, so maybe you can call it a sandwich like you mean it--that contains beetroot, beef, chicken, bacon, cheese, egg, a goddamn hashbrown and some other standard burger-type stuff. All served with many chunky chips and much salad.

Rico · March 30, 2011

Thanks, Peter! ... but I think Clark D just stole the show. Wow.

Edited March 30, 2011 by Rico (log)

FoodMuse · March 30, 2011

What Rico said. That is amazing Clark!!!! Epic.

Clark D · March 31, 2011

Thanks! I had a lot of fun making them all! I'll probably have some more to add soon, if I don't have a heart attack!

Clark

Genkinaonna · March 31, 2011

Wow, Clark...you must have the snake-like ability to unhinge your jaw to get that in your mouth. Kudos to you!

OliverB · March 31, 2011

You all might enjoy the current issue of Saveur magazine, the Sandwich Issue! April 2011, number 137.

The cover shows two of the most ridiculous and impossible to eat sandwiches I've ever seen, I'd like one of each please!

The issue is full of fun stories, great looking recipes and pictures of some crazy inventions, if you don't subscribe you should check it out at your local store, a fun read!

I don't have pictures, but I once had a kid's b'day party where I bbqued chicken in two or three different ways and put out a bunch of add on things, onions, condiments, etc. and some nice breads, everybody made their own sandwich with what was there. Was a lot of fun, and everybody found something to their liking. I'll probably do a repeat of that with photos later this year.

Cass · April 10, 2011

I had a "disaster" recently making a Crusty Boule; the dough stuck terribly while proofing.

Sooo....I turned the somewhat flat loaf into a wonderful Muffaletta. :smile:

percyn · April 24, 2011

I was in Berlin recently and had a couple great sandwiches from this place called Heisser Wolf (Hot Wolf).

Leberkäse - The basic ingredients of Bavarian Leberkäse or liver meatloaf comprise roughly stripped beef, fatty pork, lard, water and salt (no liver), but has a smooth bologna like consistency.

Schinken-Krustenbraten - which has a meaty consistency of shoulder with a crispy outside skin crackling.

And a Doner kebab

kayb · April 25, 2011

Well...I don't know that it's a sandwich, per se....but I was making my maiden voyage at rye bread (not half bad, btw), with an eye toward making pastrami sandwiches...so I figured, why not make the sandwiches at the same time as the bread?

Dough rolled to about 3/4 inch thick; middle third basted with spicy brown mustard, topped with pastrami, in turn topped with Swiss cheese. Edges, cut in "wings," folded over (the idea was for them to be long enough to be sort of latticed; they were too short). Brushed with an egg wash and baked.

I'll do it again, maybe with some horseradish sauce, too....

pastameshugana · April 25, 2011

kayb, that is absolutely brilliant! I am definitely making this meal this week. Would be great to make a few big ones to cut up for a party.

What rye recipe did you use?

kayb · April 25, 2011

I used the Triple Rye Bread recipe from Bernard Clayton's New Complete Book of Breads, and I added some caraway seed to the starter. Really good rye.

I had a chunk for lunch yesterday and brought another one to work today. I think if I were making it for dinner, I'd do red cabbage, and German potato salad. Just because I love both of them!

Edited April 25, 2011 by kayb (log)

Clark D · June 2, 2011

OK I have one more to add from our Smoke Day 7 celebrations on the weekend......Sorry for the poor photos.

Started by butterflying and deboning a pork shoulder

Stuffed it with freshly ground pork, red wine, fennel, garlic, lemon zest, and onions

Rolled it all up

Tossed it on the smoker over night rubbed with marjoram, onion, garlic, salt and aleppo pepper

Sliced it up

Baked some buns on the ranch kettle

Cooked up the pig skins on the kettle along with a cheese sauce, peppers, mushrooms and onions

And started assembling. Bun and pork stuffed pork.....

Added the peppers, onions, and mushrooms

Topped with crispy pig skin!

And served with Onion, Mushroom and Beer Soup topped with Monterey Jack and Jalapenos

Clark

judiu · June 2, 2011

Clark, what's the sauce on the bread, if I may ask? Looks like thousand island without the relish, but I'm sure it's more than that!

Not that it matters too much to me, I'd certainly eat that in a NY minute!

(Edited for edibility factor)

Edited June 2, 2011 by judiu (log)

Clark D · June 2, 2011

It's just a nice simple cheese sauce!

1/2 C Half-And-Half

1 C Monterey Cheese

T Chives

2 t Aleppo Pepper

t Granulated Garlic

Salt and White Pepper

In double-boiler with hot, not boiling, water, heat the 1/2 c of half-and-half till warm. Add the cheese and melt it, stirring often. Add spices and your good to go.

Clark

Rico · June 2, 2011

OK I have one more to add from our Smoke Day 7 celebrations on the weekend....

I have Obscene Sandwich envy. That, sir, is impressive.

Clark D · June 2, 2011

Why thank you, I will see what else we can come up with, this has been fun!

Clark

Peter the eater · June 3, 2011

Why thank you, I will see what else we can come up with, this has been fun!
Clark

Exquisite stuff Clark D, and the shoulder photos are inspirational.

ellevan · June 3, 2011

One last one that we did last month....
So basically for this we made a couple of monterey jack grill cheese sandwiches with peppers, ground up a chuck roast and made homemade burgers topped with havarti and finally took a portabello mushroom stuffed it with fontina cheese, breaded it with panko and deep fried it.
The construction is grill cheese, burger, portabello, burger, and finally topped with another grilled cheese.....just try to survive eating this.
Have a good night!!
Clark

This sandwich/burger concoction is a beautiful thing. This just made my day!

ellevan · June 3, 2011

Clark, that beer and mushroom soup sounds and looks delicious would you mind sharing the recipe?

Edited June 3, 2011 by ellevan (log)

Dignan · June 3, 2011

Well...I don't know that it's a sandwich, per se....but I was making my maiden voyage at rye bread (not half bad, btw), with an eye toward making pastrami sandwiches...so I figured, why not make the sandwiches at the same time as the bread?
Dough rolled to about 3/4 inch thick; middle third basted with spicy brown mustard, topped with pastrami, in turn topped with Swiss cheese. Edges, cut in "wings," folded over (the idea was for them to be long enough to be sort of latticed; they were too short). Brushed with an egg wash and baked.
I'll do it again, maybe with some horseradish sauce, too....

Man, that looks good. Well done.

Peter the eater · June 6, 2011

Not really a sandwich but definitely obscene on a number of levels.

The grilled chicken wiener with ketchup, relish and yellow mustard on a croissant. . .

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