“I’ll Have the Regular, Please”

Let’s play a game, shall we?

The Funky Kitchen has opened up a deli/sandwich shoppe. (Wouldn’t that be fun?) Say you were one of my regular customers, someone who could come in and say, “Hi Dana, I’ll have the regular please,” and I would be able to tell what it was.

What would your regular have on it? What would it be on? I ask because people’s answers vary so much, and due to the extremely adaptable nature of a sandwich, there are a lot of interesting ideas out there. If there was a signature sandwich with your name on it, a perfect sandwich for you, what would it be?

The House Sandwich

(Sopressata sandwich on an English muffin, with all the right fixings)

Start with an English Muffin, vaguely toasted. I really like the size of English muffins for a sandwich, and also the spongy texture. I’m not known to be the greatest advocate of toasted bread, but a lightly toasted English muffin is perfect for the Dana sandwich. The little bit of crunch adds to the texture.

To the bottom side of the sandwich (depicted at the left) add a little bit of mustard, and to the top side (depicted at right) some mayonnaise.

To the bottom of the sandwich: a few slices of sopressata. Sopressata is my favorite deli meat by a fair measure. To the top of the sandwich: 2 or 3 layered pieces of romaine lettuce. I love the crunch of romaine, and the slight bitter flavor it has.

Atop the sopressata: a few shavings of old cheddar cheese. Atop the lettuce: A slice of tomato with black pepper cracked over top.

Stack the sandwich parts together, and voila! My most favorite sandwich. If you don’t have English muffins available, or are looking to have a larger sandwich, rye bread would be a close second choice for me.

Mr’s signature sandwich seems to be a riff on a club sandwich, and is much more gargantuan than mine. From the bottom, he has: toasted white bread, mayo, pepperjack cheese, bacon, chicken, toasted white bread, kolbassa (coarse garlic sausage), lettuce, tomato, cheddar cheese, more bacon and a third slice of toasted bread. Quite a sandwich! Maybe that’s what I should make next.

I’m looking for interesting ideas for what to put between slices of bread; what would your perfect sandwich be?

This time last year:  Spaghetti with Spicy Italian Sausage, Roasted Acorn Squash and Labneh


Like They Do In Alsace

Okay, maybe just somewhat like they do in Alsace. There isn’t going to be any pork, which the region is known for, saurkraut, which they are also known for but is not welcome in my kitchen, or wine, which I could probably have done with.

What I’ve got here is a grilled twist on Alsatian parsley salad. What is Alsatian parsley salad, Dana?

That’s what I wondered when I heard about it too. It’s not a salad where you use parsley as the green, it’s a cheese salad that is punched up with a vinaigrette and a mound of fresh parsley. Sounds funky, sounds good, I thought.

I couldn’t just let tradition go on it’s merry way, no. This cheese salad, with creamy stringy mozzarella contrasted by herbacious parsley and a vinaigrette, needed a grilled cheese application. The saying doesn’t go: when in Rome kind of do what the Romans do, but these were pretty fantastic sandwiches. Normally such a mellow herb, parsley really gives a strong, clean, green flavor that makes the cheese, in contrast, so much more creamy and luscious.  Melted all together sandwiched between toasty bread brushed with garlic infused olive oil, they were a truly pleasant lunch.

Alsatian Parsley Salad Sandwiches, Grilled


1 Tbsp red wine vinegar

1 tsp Dijon mustard

1 Cup grated mozzarella cheese (gruyere would be more traditional, but mozz was what I had)

1/2 Cup fresh parsley, finely chopped

6 slices of bread

2 Tbsp garlic infused olive oil

  • In a small bowl, whisk together the red wine vinegar and the Dijon mustard.
  • These tools make chopping large amounts of herbs so much easier.

  • In a second bowl, combine the cheese and the parsley.
  • Toss the salad with the vinaigrette.
  • Divide the salad on three pieces of the bread, topping them with the remaining pieces of bread.
  • Begin a pan heating on the stove over medium high heat.
  • Brush the outsides of the bread with the garlic infused oil.
  • Grill to your taste, some people like toast better than others.
  • Cut on the diagonal and serve.

Because I am not the biggest fan of toast, Mister’s sandwiches stayed in the pan a little while longer than mine. These grilled cheese sandwiches are particularly conducive to the gorgeous formations of cooked crispy cheese that leaks out from the edges of the sandwich during grilling. They’re probably my favorite part of any grilled cheese, and Mister let me have the ones off of his sandwiches too! What a sweetheart!

Mister’s rating: a very fresh, springtime take on grilled cheese sandwiches. The herby taste makes them very light.