Two Way Torta: Half Smoky & Half Spicy Shredded Chicken Salad with Jalapeno, Tomato & Avocado

In my last post, I explained my general disdain for popularity contests masquerading as recipe competitions. On a more positive note, however, I expressed my pleasure at having discovered the Mezzetta "Make That Sandwich" contest, as it's curated by food professionals and the prize is the not inconsiderable sum of $25,000.

The Mezze Cristo: Fried Ham & Cheese Sandwich with Creamy Horseradish, Garlic & Capers and a Sweet & Hot Dipping Relish

In general, I am not a huge fan of recipe contests.  All too often lately these things seem to revolve around how adept one is at badgering friends and family for multiple votes rather than actually determining a winner based on quality. I'm not saying the two things can't intersect and result in a deserving winner, but it's certainly not a foregone conclusion. And begging people for votes is pretty high up on my long list of Things I Cannot Stand To Do.

But the  Mezzetta "Make That Sandwich" competition is different from these tedious personality contests. It is actually curated. By people who aren't related to me. Because of this, and because I love sandwiches in a big way, I've decided to enter.

Oh, and also because the grand prize is $25,000. So there's that.

Ei Candy: Viennese Eiersalat, Two Ways, for the International Incident Eggs Party

 

Welcome to the September International Incident Party!  Because this is my birthday month, I'm thrilled to be co-hosting with the fabulous Penny aka Jeroxie. These little shindigs she started back in February just keep growing - not only is this the biggest party yet, but Epicurious just did a write up about the Incidents. Cool stuff.

In the past, party themes have included gnocchi, noodles, pizza, and tacos, but I don't think we've ever had a party with such a wide-open theme as this one: eggs. Eggs! The sheer number of possibilities made this one tough to nail down. I had so many ideas: a souffle? eggs en cocotte? a cake for my birthday? Too bad I already made Julia Child's gateau omni omelette!!

But then I remembered those tiny little sandwiches I fell in love with in Vienna.

My Preserved Lemon Obsession, Part II: Tunisian Sandwich with Homemade Harissa

 

My obsession with preserved lemons began here, and it came about thanks to a job I got working in the kitchen of a vegan cafe. I was tasked with coming up with a sandwich, and rather than settle for yet another incarnation of the ubiquitous veggie wrap, I wanted to make something surprising.  Something different. Something just bursting with seasoning and spices - something that,  let's face it,  you don't always find at a vegan eatery.

And then I read about the Tunisian sandwich. Now, a traditional Tunisian sandwich contains tuna and egg - obviously not vegan. But I thought that the other ingredients that are often used - potatoes, capers, black olives, harissa, and of course, preserved lemon - sounded as if they'd hold up pretty well on their own.

Who Wants Banh Mi? Me! Me! Me!

Calling a banh mi a Vietnamese sandwich and leaving it at that is a bit like saying a po'boy is just a New Orleans sub. It's not wrong, but it doesn't exactly convey the full splendour  of the thing.  

Like a po'boy, a banh mi is made with a light, airy baguette that's soft on the inside and crunchy on the outside.  Fillings and proteins can vary, but some of the flavor combinations that make a banh mi so distinctive and addictive include preserved daikon radish and carrot, mayonnaise, jalapeno, cucumber, and fresh cilantro.