This is a fast put-together in the crockpot and I promise you the results will taste like you have slaved away on the stove for hours!! Absolutely delicious!! Give this a try 🙂 No need to limit to using this in sandwiches, you can always add it into burritos, and so many more! I welcome your feedback with other ideas on how to incorporate this beef into other dishes. Read the rest of this entry »
Archive for sandwich
This is my Mama’s Russian Ground Chicken Cutlets recipe. These cutlets are actually made of ground chicken and they are very popular in Russia. It is fried and often served with potatoes. When in hurry, a “cutlet” can be consumed sandwiched between bread slices (this is how Ryan likes it).
This dish was supposedly created by accident. Tsar Nicholas I stopped at a tavern in Torzhok (which was once a popular stopover for travelers journeying between Moscow and St. Petersburg) and ordered some veal cutlets. The tavern owner, Pozharsky, ran out of veal so he went ahead and made some chicken cutlets. The tsar enjoyed these so much that he decided to include this new dish in the royal menu.
Also, Alexandar Pushkin (my daddy’s favorite author) tried this famous dish and wrote in a letter to his friend Sobolevski:
“Take a break for lunch
At Pozharky’s in Torzhok.
Try fried cutlets
And enjoy your day.”
Without further ado, here’s the recipe: Read the rest of this entry »
Pulled pork is the perfect slow-cooking winter dish, warm and spicy. This is my pork sandwich recipe, and is, in my humble opinion, THE BEST.
You could put some of this pulled pork on a bun but it does get messy. You see, the sauce soaks into the buns and if you tried to pick one up with your hands it would completely fall apart.
Or you could do what we do – pile up the pulled pork on a wrap and add all the fixings (white rice, sour cream et cetera) and roll it up like a burrito. Read the rest of this entry »
This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it’s also great as a sandwich filling. This also would be great if it was served on a toasted bread with goat cheese spread on it – YUM! This confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
Makes 2 sandwiches. Read the rest of this entry »
I am not one of the people that prefer boring tuna sandwiches that are consisted of canned tuna and a little mayo slapped on between two slices of white bread. Yuck.
Below is a great recipe (from the Dean & Deluca Cookbook) – a bit fancier but very delicious. It preserves the tuna flavor and is loaded with crunchy healthy vegetables. Read the rest of this entry »