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Sandwich

Ground Pork Banh Mi Sandwich

November 5, 2018

These ground pork Banh Mi sandwiches are easy to cook for a quick weeknight meal. Make them all your own by adding any of your favorite toppings.

Ground Pork Bahn Mi Sandwich | FakeFoodFree.com #bahnmi #sandwichrecipes #porkrecipes #easyrecipes #dinnerrecipes

Not unlike my efforts with the pantry, I’ve been in the mode of cleaning out the freezer the past week. It’s amazing how things begin to pile up before you even realize it. I tend to buy meat in larger amounts when I make the trip to Whole Foods and I realized I had some of my favorite ground pork that needed to be used up. 

Dinners have been a little boring around here lately so I decided to brighten things up with a simple twist on a Banh Mi. 

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Club Sandwich with Duck Breast, Cambozola, Applewood Smoked Bacon and Roasted Garlic

November 2, 2015

This recipe takes an ordinary sandwich and makes it worthy of an excellent wine pairing! It comes from Chad Hendrickson, Executive Chef for The Hess Collection. A special thank you to The Hess Collection for sponsoring this post. 

Club Sandwich with Duck Breast, Cambozola, Applewood Smoked Bacon and Roasted Garlic | Paired with The Hess Collection Small Block Series 2012 Napa Valley Syrah | Fake Food Free | #sponsored

Sandwiches are casual. When we don’t want to have a fancy meal or invest too much time in the kitchen, we go for a sandwich. 

They are convenient and familiar, but many lean a little towards boring and monotonous. That is, until you start considering whether the lowly sandwich could possibly pair with wine. Not just any wine, but a syrah that boasts black and blue fruits with a subtle touch of spiced vanilla and cedar. Before you know it, you have a duck breast sandwich on your hands that also happens to be layered with bacon and Cambozola cheese. 

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Slow Cooker Maple Jalapeno Chicken Sliders

February 26, 2015

These Slow Cooker Maple Jalapeno Chicken Sliders have a flavorful balance of sweet, salty and spicy. Crown Maple gave me a sample of their delicious organic maple syrup at the Winter Fancy Food Show last month and it made the perfect addition to this easy meal! 

Slow Cooker Maple Jalapeno Chicken Sliders | Fake Food Free
I learned long ago that there is no denying my sweet tooth. Yes, you can calm it down by cutting out all forms of added sugar. I did that a couple years ago. Cravings subsided, and even now I don’t like things nearly as sweet as I used to, but the sweet tooth never really went away. 

If you have a sweet tooth, you know what I’m talking about.

People tend to fall into a sweet or salty category. Some have no desire for any type of sugar. But threaten to take away their potato chips, and look out! Meanwhile, if you told me I could never have a potato chip or pretzel again I would not shed a single tear. But let’s not talk about the horror of never having caramel, chocolate, or my favorite sweetener, maple syrup. 

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Smoked Salmon Sandwich

January 18, 2015

This smoked salmon sandwich is a re-creation of one of the many great meals we had in Copenhagen. It’s super simple, but so delicious!

Smoked Salmon Sandwich with Dill Pesto and Avocado | Fake Food Free   

We had a mission to try all the Danish specialties we could get our hands on during our recent trip to Copenhagen. That meant a lot fish — pickled herring, curried herring, gravlax and a delicious smoked salmon sandwich. 

I’ve had that sandwich on my mind since we returned. The flavors here aren’t unfamiliar, but the idea of smoked salmon on a sandwich was new to me. It’s not something I would think to make at home, but that has all changed now. 

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Open-faced Bacon Turkey Sandwich with Kentucky Hot Slaw and Maple Bourbon Mayo

May 2, 2014
 
Open-faced Bacon Turkey Sandwich with Kentucky Hot Slaw and Maple Bourbon Mayo | Fake Food Free

I had never heard of hot slaw until about six months before we moved away from Kentucky. If you like German food, you won’t be completely unfamiliar with it as it’s similar to a warm cabbage salad. I just didn’t realize it was a Kentucky thing until I went to lunch with coworkers in northern Kentucky. Apparently that is where this delicious salad is the most popular.

I haven’t had it since. Although it’s always been in the back of my mind on the must-recreate list.

Now, a Hot Brown I’ve had before and I can take them or leave them. They have their good qualities, but they are also very heavy with a lot of cream sauce. Prepare for a nap after indulging is all I’m saying.

When I was trying to think of what to make in honor of this year’s Kentucky Derby, I decided it was time to try my own version of hot slaw. I thought it might go nicely with the good qualities of the Hot Brown (the turkey and bacon). And of course, there had to be bourbon involved. I piled it all up on fresh sourdough, because I can’t quite ignore the Bay Area, now can I?

This open-faced sandwich hits all the taste buds – sweet, salty and even a little sour (in a very good way, thanks to the slaw). I had some turkey cutlets in the fridge so I cooked those up with a little salt and pepper. They were perfect, but leftover roasted turkey will do fine.

Open-faced Bacon Turkey Sandwich with Kentucky Hot Slaw and Maple Bourbon Mayo | Fake Food Free

Open-faced Bacon Turkey Sandwich with Kentucky Hot Slaw and Maple Bourbon Mayo

Serves: 4

Ingredients

Mayo
¼ cup mayonnaise
1 clove garlic, grated
1 tsp Kentucky bourbon
1 tsp maple syrup
Pinch of ground black pepper

Sandwich and Slaw
11 slices of bacon (I prefer pastured, heritage breed)
½ medium onion, thinly sliced
2 cloves garlic, minced
½ cup apple cider vinegar
¼ cup brown sugar (I use mascavo sugar)
1 tbsp Kentucky bourbon
3 cups sliced green cabbage
1 cup sliced purple cabbage
¼ tsp salt
1/8 tsp ground black pepper
4 cooked turkey cutlets or about 10 ounces sliced roasted turkey
4 slices sourdough bread, toasted

Prep

For the mayo, in a small dish, stir together the mayonnaise, grated garlic, 1 teaspoon of bourbon, maple syrup and black pepper. Set aside.

In a large skillet, cook the slices of bacon over medium-high heat (you may have to work in batches). Cook 8 slices to your desired doneness (these will go on the sandwiches). Cook the remaining 3 slices crisp. Remove the bacon from the skillet and let drain on a plate covered with a paper towel.

Drain the skillet so that you have about 1 tablespoon of bacon fat left. Return to medium heat and add the garlic and onion. Stir well to scrape the bits off the bottom of the pan and watch the garlic closely so it doesn’t burn. Cook for about 1 minute. Carefully add the vinegar (step back to avoid the strong smell that will smoke up), brown sugar and tablespoon of bourbon.

Continue to stir and increase the heat to medium-high. Let simmer for about 3 minutes, until it begins to thicken.

Stir in the cabbage, reduce the heat to medium and cook about 2 to 3 more minutes. I prefer mine just barely wilted. Add the salt and pepper. Chop the 3 crisp slices of bacon and stir into the slaw. Remove from the heat.

To assemble, spread 1 tablespoon of mayo over each slice of bread. Top with one turkey cutlet (or about 2.5 ounces roasted turkey) and two slices of bacon. Divide the slaw evenly and arrange on top of each of the four sandwiches. Serve warm.

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