Posts Tagged ‘sandwich’

asparagus, mushroom & cheese sandwich

August 3, 2009

Mushrooms with Cheese. This will never go wrong. W was resistant to mushrooms in sandwiches initially but I decided to go ahead and stuff them in. Heh. RESULT. He loves it now!



> Organic Asparagus . Organic Aragula . Brown Button Mushrooms

> Organic Cranberries . Organic Sunflower Seeds (toast) . Walnuts (toast)

> Herb Brie . AMD Cheese . Mozzarella Cheese

> Jap Mayo

> Light Rye Bread

Spread Jap Mayo on the inner sides of the Bread. Lay the Aragula followed by the Asparagus. Add Brie (think food glue). Lay the mushrooms and sprinkle the seeds, nuts and cranberries over. Add the AMD Cheese and Mozzarella Cheese and cover with the other slice of Bread. Place on the Sandwich Press and watch the cheeses melt!

I love Brie for their ‘creaminess’ and it goes really well with the mushrooms. If I prefer a stronger flavour to it, I’ll add stronger cheese like AMD Cheese or Mature Cheddar to add more depth. Mozzarella Cheese gives the extra chewiness.

Also, Mother In-Law was pretty concerned about preservatives in food recently. Hence, I’ve cut down on the meats and weighed in on organic vegtables. But think W is getting tired of the greens so I’ll be popping down town soon (maybe Three Sixty in Ion) to get more interesting meats, cheeses, breads and Basil to spice up the sandwich!

The idea of mushrooms and cheese was so enticing that I had to make one for myself too! Heh.


I woke up at 6.20am THIS MORNING to make these sandwiches! The sky was pretty dark still, hence the poor lighting quality of the photographs. But don’t be fooled by the pictures. You should try it. It was really delicious!


sandwich galore!

July 17, 2009

The light rye bread, Herb Focaccia buns, Blackforest Ham, Roast Beef and Smoked Turkey Ham I bought just days back expires this week! ARGH.

In my attempt to reduce wastage, I’ve been having sandwiches for both breakfasts and lunches this past week. I was never THAT HEALTHY. My breakfast is usually a simple assemble of 2 slices of soft toast slathered with butter and kaya accompanied with a small cup of coffee. VERY KILLINEY (pic from Killiney)


Oh well, I guess it is good in a way coz like Gordon Ramsay has ‘highlighted’ in his show in Hell’s Kitchen, ‘Taste your food!’. Up to now, I’ve been rather pleased with the results so since my appointment with THE CLIENT has been changed to Monday, *YEAH!* that leaves me with some time to share the following recipes with you guys!



INGREDIENTS > 2 Slices Roast Beef . Mozarella Cheese . Black Olives . Basil . Jap Mayo and Mustard . Wheat Bread (Sun Moulin)

This is the first time I’ve tried Roast Beef. The look of it always puts me off. BUT. Imagine my surprise when I first tasted it. It has a subtle flavour that is not overpowering and goes really well with the cheese! Got them from Cold Storage for S$5.71 for 9 thin slices. Black Olives are the first for me too! The flavour is not too sharp as compared to the green ones or maybe its the liquid used to preserve the olives that made the difference. Must find out more. Hmm.



INGREDIENTS > 1 Slice Blackforest Ham . Asparagus . Basil . Brie . Toasted Walnuts . Raisins . Multigrain Bread (Gardenia)

I first read about Blackforest Ham in PaniniHappy and I was surprised to see it sold in Meidiya. It’s got a really nice flavour and cheap too! I also love Asparagus in sandwiches. They give a refreshing taste and crunch to the sandwich. Walnuts give the extra crunch to the combination and I like using raisins coz they lend some sweetness to the sandwich without being overly fruity.



INGREDIENTS > 1 Slice Smoked Turkey Ham . Brie . Toasted Walnuts . Black Olives . Basil . Jap Mayo . Ikea’s Lingon Berry Jam . Herb Foccacia (Cold Storage)

I love smoked turkey ham the most! On the date of its expiry, I fried up the rest with red onions and beaten eggs flavoured with soya sauce. A modified version of ‘fuyong dan’. It tastes great! I’m gonna get more of this from Cold Storage. No wonder this is the bestseller amongst the Turkey Hams.



INGREDIENTS > Salami . Mozarella . Basil . Jap Mayo . Light Rye Bread (Cold Storage)

This is my Breakfast today in bid to use up the Light Rye Bread. Argh. But there’s still half a loaf left. If you have noticed by now. I use Basil Leaves in every sandwich. I love it! Basil gives it the ‘gourmet’ tastes that you get from restaurants.



INGREDIENTS > 3  Slices Salami . Asparagus . 1 Kumato . Basil . Black Olives . Toasted Walnuts . Ikea’s Lingon Berry . Brie . Cheddar . Herb Focaccia (Cold Storage)

This is my lunch today and I have managed to use up all the meats. Only 1 Focaccia Bun left and 1/2 a loaf of Light Rye to go. Fortunately I have a fresh batch of Asparagus, 1 Kumato (keeps surprising well for 2 weeks!) and bits and pieces of leftover cheeses and walnuts to go with the bun. Sandwiches are great for leftovers because you can throw anything in and yet produce a wonderful tasty sandwich! This time, I added Ikea’s Lingon Berry Jam to give it a fruitier flavour and it turned out really well against the salami!

Kumato and Sandwich

July 3, 2009

kumato sandwich

Just bought this amazing tomato yesterday from Bishan NTUC Fairprice.They are called Kumato and these are cultivated in Malaysia. According to this Kumato website, these black tomatoes are not genetically modified and are usually produced in Europe *Hmm*. I first chanced upon them in our Cold Storage Gourmet supermarket and the listed price of S$6++8.50 (also from Malaysia), for a box of 6 tomatoes, put me off! I have heard about them but they were just too expensive for me to satisfy my curiousity. BUT! I was elated when I saw the exact same box selling in NTUC for S$3! 50 PERCENT!

Like I’ve mentioned previously, I usually need to work with 2 sandwiches in the morning. They both have to be DIFFERENT. Naturally, W is the guinea pig. Hehe.

You know what, he didn’t like it?! It was funny watching him take a bite and see him examine his sandwich with a weird look on his face. I took a bite and I am an immediate CONVERT. It was sweet and it goes so well with the cheese and spinach! I made another for myself. Hehe. I guess the Kumatoes are all mine now! Buar Har Har.

Onion Sandwich + Asparagus Sandwich

July 3, 2009

breakfast sandwich-caramalonionasparagus-1

Did a duo today. Bought beautiful gleaming white onions yesterday for the lunch sandwich. BUT one onion yielded a portion sufficient for ONE  sandwich only (didn’t read the recipe). Argh! And I refuse to spend another 40 minutes caramelising the onions at 10.00pm at night! Fortunately, I bought some beautiful Asparagus yesterday which came to my rescue. Heh.

The caramelizing process was 40mins! I got a stool and sat there stirring non-stop to brown the onions. Haha. And it was amazing to see how the big onion shrunk to a Tbsp heap of onions only! But it was worth it. The onions were sweet! Think I should try out the purple onions next time to check out the difference and also add some balsamic vinegar to give it a little twang.

breakfast sandwich-caramalonionasparagus


> 1 Big White Onion (for 1 sandwich)

> Pepper Brie and Low Fat Mild Cheddar

> Raisins

> Organic Spinach (salad type)

> Japanese Mayonaise

> Olive Oil (or Butter)

Half the onion and slice thick (I like it aprox 5mm). Pour 1 Tbsp of Olive oil into the pan and add the onions. Stir the onions non-stop over low fire for 40mins until brown. Let cool. Oil the bread on the sides that would be in contact with the sandwich press. Spread a layer of mayonaise on the other sides. Lay the bread with mayo face up and spread the spinach. Lay the cheese on top. After which, lay the onions and raisins. Cap with the bread and TOAST!

As you can see in the pictures, the ingredients were set aside the night before. It was a breeze to prepare the sandwiches in the morning!

The cheese kept really well despite being sliced the night before. Do note that the soft Brie tend to ‘re-stick’ so I alternated between the cheddar and Brie to make sure it didn’t stick and it worked.

simple ham and cheese sandwich

July 2, 2009

breakfast sandwich-brie_spinach

Woke up at 6.50am today. Zombified.

Started making sandwiches yesterday and realized that I do not function well AT ALL in the early mornings, much less take a picture. I would stare at the ingredients before getting everything in mental sequence! Haha. OR I pace up and down the kitchen because I forgot something. AGAIN. I am totally inefficient! I guess this whole sandwich thing is rather new to me. Besides, on top of a lunch sandwich (left), I have to make another for breakfast too (right)!

Today, my experience is much improved. I devised a way. Hehe.

Prepare the key ingredients the night before and store them in a tiny tupperware box! It worked really well. I just need to lay them all flat on the bread and toast! Just remember the sequence of the ingredients to make sure they don’t fall out.


> Organic Spinach (salads type) & Watercress (wet market)

> Pepper Brie & Low Fat Mild White Cheddar

> Toasted Walnuts (chopped) & Organic Raisins

> Apple Baked Ham

> Japanese Mayonnaise

> Olive Oil (or Butter)

Oil the sides of the multigrain bread slices that would be in contact with the sandwich press, with Olive Oil. This gives the sandwich a crispy side. Spread a thin layer of Mayonnaise on the other side of the bread slices. Lay the spinach and watercress. Next, lay the cheese slices and sprinkle chopped walnuts and raisins on top. Lay the Ham. Top it off with the other bread slice and toast! I realised this sequence is better because the little crumbly bits of walnut would stick to the cheese and not roll off. Holds the greens too. Also, according to Panini Happy, it’s best to slice your bread half inch thick so that it doesn’t flatten out after toasting.

W told me it was delicious and W colleague commented that it looks PRO. Hehe. What followed was funnier. He asked W ‘so, your wife is working?’. Haha! Oh well.

W sandwich lunchbox

June 30, 2009

W has finally given up on me.

It all started with subtle hints by sending me emails on sandwich recipes websites. With a grin stretching from ear to ear, W would get me to look into his laptop wherein lie images of delicious looking grilled sandwiches spilling with bacon and melting cheese. Well, for months, I managed to fend it all off with ‘Hmm, ok, yeah looks good, goodnight, cheese is bad for you!’ But alas, he can take it no more and finally requested for it outright. ‘I WANT a sandwich for my lunchbox, PLEASE’.

Argh! That means I’ll have to drag myself up in the wee hours of the morning *horror* to make sandwiches! On top of it, have/know the ingredients to make a sandwich and VARY IT OVER A WEEK when W can be so very fussy about his food. Sigh.

Ok. It shouldn’t be tough. Right? There are ONLY these few categories to vary – Bread, Veggies, Meat, Cheese, Condiments. But the recipes usually call for gourmet ingredients which must be bought IN TOWN and don’t keep well in our weather!

The blog I was tasked to learn from – Panini Happy a fantastic blog with interesting (gourmet) recipes and great tips!


Stress. But I will survive.