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National Sandwich Month — HOT DIGGITY DOGS!

With National Sandwich Month fast coming to a close, I decided to do a creative upgrade to the traditional HOT DOG as my last Sandwich Of The Week.


For my take on the Hot Dog sandwich I threw out all the traditional trappings — hot dog buns, mustard, sauerkraut, and relish! I started with Oscar Mayer All Beef  Wieners (with no nitrates) and wrapped each in a slice of Sargento Natural Sharp Cheddar Cheese and then a slice of Oscar Mayer Ready-To-Eat Bacon (this way the cheese won’t melt away while the bacon is cooking) and placed them on a baking sheet and popped them into a 350F oven for about 15-minutes (or until the cheese starts to bubble.)

When the dogs were HOT DIGGITY, I removed them from the oven and placed each one on a slice of tomato on top of a half slice of sourdough bread which had been spread with Kraft’s Sandwich Shop Hot and Spicy Mayo. The other half slice of bread completed the sandwich.

I served with my special Ranchero Barbecue Baked Beans, chips, pickle wedges and stuffed olives and naturally ice-cold watermelon wedges and Mandarin Orange Iced Tea. It was perfect for a Sunday afternoon backyard picnic. It will also work for Labor Day picnics, especially if you don’t enjoy burning meat over a roaring fire.

NATIONAL SANDWICH MONTH RATING  —  1  2  3  4  5  6  7  8  [9]  10

And for theme music … 

And that wraps up yet another National Sandwich Month!



We’re fast running out of 2011’s National Sandwich Month, and I pulled out all stops in creating this week’s SANDWICH OF THE WEEK.

For starters, the fixings for my sandwich … 


To start I placed six eggs in pot of cold water which covered the eggs, added a tablespoon of white vinegar and a dash of salt. I brought the water to a full boil and removed the pot from the heat and covered with a lid. I let the eggs set in the water for 15-minutes before pouring off the hot water. I cracked each egg and filled the pot with cold water. I refreshed the cold water several time until the eggs were cool. This is supposed to make peeling the eggs easier.

I peeled the eggs and removed the yolks putting them in one bowl and the whites in another.

I mashed the yolks with a fork and added a half and half mix of Kraft Mayo w/Olive Oil and Kraft Miracle Whip, a healthy tablespoon of Mustard Girl Sweet ‘N’ Spicy Honey Mustard, a tablespoon of chopped onion, a dash of Tabasco Sauce and a sprinkle of paprika. I mixed to a smooth consistency.

Then I chopped the egg whites into chunky pieces, and folded them into the deviled yolk mixture.

To put the sandwich together, I sliced a sandwich sized croissant in half … added a slice of Sargento’s Natural Swiss Cheese to the bottom side and topped with a generous helping of the egg salad. I topped with lettuce and the top half of the croissant.

I garnished with Mario’s Queen-sized Stuffed Olives and served with an ice-cold glass of peach iced tea.  Also had a chocolate chip cookie for dessert.

National Sandwich Month Rating … 1  2  3  4  5  6  7  8  9  [10++]

This was the best egg salad sandwich I have ever eaten!  And unless I have visitors in the next day or two, I’ve got enough fixings for three more sandwiches.

Highly recommened!


Today was the summer day I have been waiting for all summer! With sworn guarantees from the Weather Wizards that the mercury would not rise above 80F and with the sun taking a day off to doze behind the cover of clouds, I had the perfect day to catch up with all the yard work I’ve been postponing for the last month and a half thanks to the Dreaded Dome of Heat. And with the labors of Hercules awaiting me, I knew I had to start the day with a hearty breakfast … which gave me an excuse for creating my National Sandwich Month Special Sandwich Of  The Week!


While this sandwich did require a bit more prep time, it was well worth the wait.

FIrst I dug out my Old Farmer’s Almanac recipe for ANGEL BISCUITS. This recipe is guaranteed to make the lightest, flakiest biscuits you’ve ever eaten. The recipe uses a package of yeast + baking powder + baking soda and I generally use a half and half mix of all-purpose white flour and whole wheat flour. The recipe is simple, comes together quickly and yields a lot of dough. Which is good, since the leftover biscuits freeze well and I usually make half biscuits and half cinnamon rolls.

Before I put my sausage sandwich together, I should reveal that I do not like eating fried eggs on sandwiches … which is not a lead-in to a tale from Doctor Seuss. My sausage patty is fresh ground in-store pork sausage and I started grilling it right before the biscuits were due to pop out of the oven.

To assemble …  break a biscuit in half, add a slice of home-grown tomato, the sausage, a slice of Sargento Baby Swiss Cheese and enjoy!

And since I didn’t make any cinnamon rolls today, I finished my breakfast with a second biscuit with butter and lemon curd.

National Sandwich Month Rating … 1  2  3  4  5  6  7  8  9  [10]

BTW, it took five hours to get all the yard work completed.  Since I’ve got a lot of biscuits let over, I wonder if a BLT Biscuit Sandwich would be any good.


As I noted last week rather than creating a different sandwich for each day of National Sandwich Month, I planned to create one special sandwich for each of the five weeks in August.

I’m sure that cold fried chicken is a food treat that almost everyone enjoys. So this week my creation is a twist on this summer favorite …


I started with a medium-sized crispy breaded fried chicken breast fillet that had been chilled. I chopped this up into medium-sized pieces, added a table-spoon full of Howard’s Hot Red Pepper Relish and just enough Duke’s Mayo to hold it all together. I spread this on Brownberry Whole Wheat Bread and topped with lettuce leaves. Served with mixed fresh berries and iced tea.

I have to confess that my original intent was to serve the chicken salad on rolled lettuce leaves.

The idea was good and would work in classy affairs where the lettuce/salad roll could be eaten with a fork.  But this concept ignores the basic premise of a sandwich, which is something that is held in the hands to be eaten.

Either way, it’s worth a try.

National Sandwich Month rating — 1  2  3  4  5  6  [7]  8  9  10


Well, the first day of August has arrived, which means it’s National Sandwich Month. As you well know, for the past two years I have faithfully participated in the national celebration by eating a different sandwich for each day of the month. This year in order to keep regular readers from falling into a fatal case of deja vu, I have decided to forego the pleasure and the calories of being a daily participant. But should you desire to read about someone creating auspicious and mouth-watering sandwiches for 31 days in a row, I encourage you to visit my August archives for the past two years.

I will, however, participate in the NSM celebration by showcasing a single original sandwich each week of the five weeks in August and allowing some lucky reader to give it a name.

The first sandwich is …

This sandwich is set on a Sara Lee Heart Healthy whole wheat hot dog bun — high fiber, low-fat and lower carbs. The luncheon meat is a single slice of Oscar Mayer Pickle and Pimento Loaf which has been tri-folded to fit on the bun.

Instead of adding a lot of condiments and cheese, I spread the bun with Tostitos Salsa Con Queso – Medium Heat. I also spread it between the tri-folds of luncheon meat. Calories for total sandwich = 240 (bun = 120, meat = 80, cheese spread = 40)

My NSM rating for this sandwich was  1  2  3  4  5  6  7  [8]  9  10

Now, feel free to give it a try by making it yourself, or giving it a name!

This year, following the inspiration of my friend Becky, I have decided to challenge myself to do something creative every day during the month of June and to document it  with a daily entry on these pages.  I decided to do this as a replacement for celebrating National Sandwich Month during August as I’ve done for the past two years.

All right, so I’m using this as an escape from eating some of the really bad sandwiches like  a couple I came up with last year … not to mention the couple of extra pounds I definitely did not need to add this year.If you’d like to challenge yourself to being creative at least for a month, you can find more information @