The ManCaveCuisine Crew First Gathering: SandwichesSeptember 14, 2011 by: Cavan
If this is your first time visiting our site we (Brian, Alex and Cavan) would like to welcome you. Thanks for stopping by! We’re three guys who like to eat, drink, and cook–and like to talk eating, drinking, and cooking. On our blog you’ll find some of our recipes (and favorite recipes of other chefs and bloggers), places around town we like to eat, some of our favorite dishes, food projects between the three “chefs”, a little about what we use around the kitchen, and just hilarity in general. Please take a look around. We already have about 4 pages of posts and our recipes are sorted in the index. We’ve talked about Saguano Japanese Resturant, Wallace Station, The Chop House, and Gyros around town. Keep an eye out there’s a lot more to come–especially with fall and winter dishes.
Last Sunday the ManCaveCuisine crew had a pseudo challenge, albeit not a hard one. It really wasn’t a “challenge” in the classic sense of the word but it was more of challenge to see what we would all come up with. The challenge was: make a sandwich.
Brian’s sandwich was first–and it was a doozy! A jazzed up BLT, if you will, but it wasn’t yo momma’s BLT. On toasted sour dough spread a generous amount garlic herb mayo and top with: bacon, lettuce, tomato, and an over easy egg (make sure to make it as runny as possible for maximum flavor). But here’s a little ingredient that made this sandwich pop. Basil! The fresh basil on top really made this sandwich stand out from any other BLTs I’ve ever had, and it was open-faced to boot. I mean, just look at the darn thing!!
Next we had Cavan’s Coffee Rubbed Ribeye Sandwich with horseradish and herb cheese spread. You’ll find the coffee rub here. The sandwich starts with a fresh baked roll. Dress with horseradish sauce (3 tbsp of prepared horseradish, 2 cups sour cream, 3 tbsp may, Dijon mustard, salt/pepper, and a splash of red wine vinegar), then top with some caramelized onions, fresh tomatoes, and a herb cheese spread ( I used Rondele). Everyone told me it was their favorite sandwich but didn’t want to admit it to the rest of the gang.
Next up we had Alex’s Beef on Weck. This is a North-East staple and if you’ve never had it I highly recommend using Alex’s recipe for a near perfect replica. You can find Alex’s recipe here. And that’s all I’ve got to say about that.
To wrap-up the feast, guest Chef Bill made his version of a shrimp Po’ Boy. Fresh Italian loaf topped with fried shrimp, fresh tomatoes, bib lettuce, and a really tasty remoulade. But his twist, like Brian’s basil (being a game changer), was the inclusion of banana peppers. That tang really brought this sandwich together. I will make the request to add banana peppers next time I get a Po’ Boy out at Windy Corner.
That wraps up our sandwich gathering post. There will be many more like this and we’ll see where it goes. Who knows, it might turn into actual challenges. But Alex get’s his feeling hurt pretty easily so that might not be the best idea. Thanks again for visiting our website. We hope you like our blog enough to bookmark it, like us on Facebook, and friend us on Twitter.
Be on the lookout for give-aways. We’ll have our one first later this week. Should be fun!