let the sandwich do the talking

This is photographic evidence of my lunch today: a grilled sandwich made with homemade macaroni and cheese, smoked tofu, bbq sauce and raw red onion.

It was good and definitely 'culturally relevant'/blgwrthy.

I'll take that with onion.

Hey y'all, Paula Deen here with a guest post. Seems like the good ol' boys over at the Onion have made a special section devoted to sandwiches. If y'all are like me and like a good, hearty laugh as much as I enjoy a good hearty "man-nayse", bacon, cigarette and MAO-inhibitor sandwich, y'all are in for a real treat.

Y'all take a look now!

my new go-to 'wich

Red onion

One egg

Three slices of tomato

Broccoli

Cold, hand-sliced cheddar cheese

Steamed bagel (I place it on top of a tea kettle with the top removed)

The most delicate wisp of butter

Combine those ingredients in the most logical manner, and then let it sit for a good five minutes and cut in half with a serrated knife.

I could have one every day and am two-for-two yesterday and today.  Plus, the cost of this sandwich is somewhere around 2$, and all the ingredients were purchased from Rainbow.

See?  The empty plate space is where the potato pancakes go!

Portland: A City without a Sandwich

Ok, so this blog's title may be misleading. I do not mean to imply that Portland has no sandwiches, or even a sandwich worth blogging about, only that on my recent trip to said city, I had no sandwich. Portland does have some fine eats, though, and I want to highlight a few of them.

1. Andina. This Peruvian Tapas restaurant was our first meal in PDX, and the best. We went here for Anna's b-day based on friend's recommendation, and man was it good. From the salad (with some sort of toasted nuts (pomagranite seeds?) quesa fresca, hearts of palm and a passion fruit vinagrette) to the smoked fish, fried yuca relleno, and grilled diver scallop, everything was elegant and perfect.

2. Hot Lips Pizza. Pizza with locally-sourced, seasonal, organic toppings AND locally-sourced, seasonal housemade soda? OK.

3. Voodoo Donut. Though it was obvious that us and every other person standing in the long line for donuts were tourists, it was worth it. I had a Mango filled donut, Anna went with a Neopolitan, and we split a Boston Creme. I want another right now.

4. Farmer's Market Cookies. We got some cookies at the Farmer's Market. A homemeade oreo that was reedick, a passion fruit creme that was even MORE reedick and a salted chocolate chip cookie that was deec. We also got a strawberry rubarb hand-held pie. There was also a stand that had like 8 varieties of homemade, artisan pickles that all gave the finger to the Davis Farmer's Market.

In conclusion, I think I'd get tired of things being "locally-sourced" or "seasonal" or "artisanal" if I lived in Portland. Or maybe I'd just stop noticing.

BREAKING SANDWICH NEWS

A new Golden Era for sandwich lovers in California's Central Valley is upon us. Jaymes, of Davis Farmer's Market Breakfast Sandwich fame, is opening a restaurant. REPEAT: JAYMES IS OPENING A RESTAURANT. Her breakfast sandwiches, created exclusively from FM produce, have been gushed over ("it's like an orgasm in my mouth," says Ed) on this blog and in my life for approximately the past year. And now it looks as though the one-sandwich-a-week- because- it-would-look-weird-and-extremely-gluttonous-to go-to-her-little-cart-more-than-once-in-a-day rule is now a thing of the past.

Rumors of the new restaurant were flying at the farmer's market, where we approached a local farmer for some leeks. When we inquired about some things that turned out to be garlic scapes (the flowers of the garlic plant that are effing delicious btw), he told us that Jaymes was going to use scapes this week's sandwiches before she realized that her and her popsicle cart would be at the Whole Earth Festival that day.

"Her sandwiches are delicious," said Anna, "She needs to open a restaurant."

"She is, as a matter of fact," the farmer replied.

This rumor was confirmed later that day by the woman working the pop cart at Whole Earth, who seemed surprised that we knew about it. I guess she didn't realize she was talking to a vanguard in the sandwich news biz.

The restaurant is going to be at 5th and L in Davis. No word on an opening date or menu, or even if this restaurant will be sandwich-centric. One could only dream of the sandwiches they will be putting out in the near future. Its enough to make a guy not want to move out of this crap town.

just my 'magination. . .

So it's been hella long since I've posted on the blog about sandwiches. . .but word out on the street (specifically, 24th Street in old San Francisco) is that there is a cheesesteak place offering not one, not two, but three non-seitan vegetarian options.

There is a portabello (or is it portabella) mushroom sandwich that sounds insane.  A tofu cheesesteak that seems like it'd be worth trying is on the menu as well.  I'm not sure on the third one, as I have yet to go to this storied sandwich spot.

Oh, and also, there's a Newcastle cheddar sauce (kind of like when Bobby Flay made a provolone cheese wiz on the cheesesteak episode of "Throwdown", but less, I don't know, stupid?).  Tim, if you want me to wait to scope this place out with you, you have about two hours in which to contact me.

They're Back

The BRUNCH team at the Davis Farmer's Market expanded to five members this weekend, allowing them to pump out 3 types of egg sandwiches (the classic greens and goat cheese, the standard cheddar and bacon, and the NKOTB asparagus, bacon, and parmasean) and two drinks (muddled mint iced tea and Meyer lemonade). I went for the asparagus, sans bacon...because I wanted my mind to be blown. This happened. The aspargus seemed young; the pieces were slight and delecate rather than woody. They were halved lenthwise and then sauteed. The parm was not overwelming, and added nuttiness and depth.

They need to open a restaurant