Putney Farm

Get some good food. Cook it. Share with friends. Have a cocktail.

Main menu

Skip to content
  • Home
  • About
  • FAQ
  • Stocking a Home Bar

Tag Archives: sandwich

  • Adventures in Home Charcuterie: Corned Beef, Part 3- The Reuben Sandwich

    February 23, 2012

    3 Comments

    If you want to cook and write about food, it is good to have kids. They lack the same “filter” as most adults and if they don’t like a dish they let you know, often in crushing detail. Such was the case with our Reuben Sandwiches. We had a lot of left over corned beef and I was excited to make the Reubens, but as it turns out details really matter, particularly in a classic sandwich like the Reuben.

    Our first batch, while good, had some “issues”. And Sam, our eldest, let me know about it. “The meat is too stringy” and “needs more sauce and kraut”. He thought the flavor was good but I lacked in execution. He was right. I did not cut the meat completely across the grain, and I discounted that Reubens are messy and a lot ends up on the plate. What makes the Reuben so good is the perfect bite; tangy rye bread, nutty swiss cheese, creamy sauce, tart and crunchy kraut and tender, salty beef. This version did not deliver the “complete” bite. Fail (small, but still a fail). But the good thing about making 5 pounds of corned beef, is that you have enough to try again. Continue reading →

    Click to Share:

    • Click to print (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • More
    • Click to share on Reddit (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)

    Like this:

    Like Loading...
    Posted By: putneyfarm Category: All Recipes, Dinner, Home-Cured Meats, Lunch / Salads / Sides Tags: corned beef, family cooking, making reuben sandwiches, reuben sandwich, reuben sandwiches, sandwich, shake shack
  • Sam’s Sandwich Rules

    February 4, 2012

    2 Comments

    Okay, I’m just making this clear, but Stewart is not writing this.  You are actually reading the work of his son Sam, who very politely asked to write an article.  I think I’m averaging a B- in English right now so I’m not sure how this is going to work out.

    I think we can all agree that we have all made at least 8 dozen sandwiches in our lives.  I’m not quite there yet, but I’m sure I will be at that marker soon enough.

    You can make a sandwich out of basically anything.  I once made a “ketchup, pickle, and mixed nut sandwich”.  Better than it sounds, but definitely not something you want to make on a regular basis.  Draegers, one of our local grocery stores, has a tuna and egg salad sandwich, which is a double decker hunk of extreme awesomeness, no joke.  The cream cheese and jelly sandwich is a semi-popular meal often sent with second graders to school for lunch.  It starts off tasting good, but after a couple weeks of it you start to get that “if I have another bite of this I’m gonna barf” feeling.

    Sandwiches are so common these days that we take them for granted.  But who had the great idea to put cheese and ham in between two pieces of bread?  Believe it or not, the sandwich was made by accident.  A long time ago a couple of people were playing cards.  It was about lunchtime, and they were hungry.  One player wanted to eat, but also wanted to continue playing, so he asked for his meal between two slices of bread, so he could eat it with one hand.   Without thinking, he invented the sandwich.

    There are many kinds of sandwiches you can make.  There are no restrictions, but here are a few tips.

    –       If you want a healthy sandwich, go for whole wheat bread, but if you want it to taste better, use white or rye bread.

    –       Grilled cheese tastes better with mustard.

    –       Toasting the bread adds flavor.

    –       Ketchup should not be a main component of any sandwich except for burgers.

    –       PB&J or turkey and cheese sandwiches make the best sandwiches for school lunches.

    Click to Share:

    • Click to print (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • More
    • Click to share on Reddit (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)

    Like this:

    Like Loading...
    Posted By: putneyfarm Category: Musings Tags: family cooking, making sandwiches, sandwich

Post navigation

Enter your email address to follow Putney Farm and receive notifications of new posts by email.

Please Like Us on Facebook!

Please Like Us on Facebook!

Categories

  • All Recipes (354)
    • Breakfast (28)
    • Dessert (59)
    • Dinner (81)
    • Fruit (37)
    • Home-Cured Meats (17)
    • Lunch / Salads / Sides (106)
    • Sous Vide (5)
    • Vegetables (82)
  • Cocktail Recipes (150)
    • Brandy (21)
    • From The Garden (30)
    • Gin (45)
    • Reviews and Notes (11)
    • Rum / Cachaca (42)
    • Sparklers (21)
    • Tequila (11)
    • Tiki Drinks (16)
    • Vodka (13)
    • Whiskey / Rye (34)
  • Entertaining (65)
  • Garden and Orchard (148)
  • Kitchen Gear (9)
  • Musings (108)

Recent Posts

  • Thank Heaven for Chicken Thighs
  • Timber & Salt Greatest Hits: The Flora Cocktail
  • Timber & Salt Year 3: Finally (Really) Using the Garden / Farm
  • Timber & Salt 2nd Anniversary and New Chef
  • So We Opened A Bar And Restaurant….

Cooking And Recipe Blogs

  • 101 Cookbooks
  • Chow
  • David Lebovitz
  • Hunter Angler Gardener Cook
  • Melissa Clark
  • Michael Ruhlman
  • Molly Stevens Cooks
  • Nigella Lawson
  • PixiWishesForheadKisses
  • Saveur
  • Savory Sweet Life
  • Serious Eats
  • SF Chronicle Food
  • SF Weekly- SFoodie
  • Simply Recipes
  • Smitten Kitchen
  • South By Southeast
  • Stefan's Gourmet Blog
  • White On Rice Couple
  • Wifemeetslife
  • Yummly

Fun Cocktail and Booze Blogs

  • A Dash of Bitters
  • A Mountain of Crushed Ice
  • Alcademics
  • Beachbum Berry
  • Cocktail Chronicles
  • Cocktail DB
  • Cocktail Virgin Slut
  • Drinks at Serious Eats
  • Kindred Cocktails
  • Ministry of Rum
  • Rated R Cocktails
  • Rum Dood
  • The Boo Lion
  • The Liquid Culture Project
  • The Pegu Blog

Top Posts & Pages

  • Bonus Cocktail: The Fourth Degree
  • Warm Napa Cabbage Salad
  • Bonus Cocktail: The Lani-Honi
  • Weekly Cocktail #42: The Kentucky Royale
  • Amazing Persimmon Bread
  • Caramelized Fennel: The Best Fennel You’ll Ever Eat
  • Orange Sour Cream Pound Cake
  • Adventures in Home Charcuterie: Corned Beef, Part 2- Corned Beef and Cabbage
  • Roasted Dungeness Crab
  • A Cocktail Experiment With Ash Apothecary Flavored Syrups

angostura bitters art asparagus bacon baking barbecue blood orange booze breakfast cake campari cherries cherry Cocktail cocktail recipe cocktail recipes Cocktails Cook cooking cuisine dessert DrinkWire eggplant entertaining family cooking fennel flower flowers food Fruit garden gardening gin health Home home cured bacon kale life lifestyle lifestyles lime Long Island Manhattan michael ruhlman Mixology mixology monday nature news orchard peach peaches photography photos plants putney farm recipe recipes roses rum rye whiskey salad Savoy Cocktail Book sorbet summer cocktails super bowl thanksgiving tiki drink tiki drinks Tomato vegan vegetable vegetables vegetarian Vermouth Yotam Ottolenghi

Archives

  • May 2020
  • May 2019
  • April 2019
  • September 2017
  • November 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • January 2015
  • December 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012

Featured

Certified Yummly Recipes on Yummly.com
Foodista Drink Blog of the Day Badge
Blog at WordPress.com.
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Putney Farm
    • Join 12,465 other followers
    • Already have a WordPress.com account? Log in now.
    • Putney Farm
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: