Greatest sandwich ever invented minutes ago
Wednesday, December 7th, 2005Somehow I forgot to post this when I wrote it up a few weeks back. If you’re not entertained, remember that this is a very lean time of the year for blog posting and the only other options I had were:
- Play by play of Cheeks repeatedly catching and releasing a mouse while I chased them both around with a Tupperware
- Analysis of how much my ass and wrists hurt from all the sitting and typing I have to do
To quote the sage words of Massive Attack, be thankful for what you’ve got.
Tuna BLT, sans L
2 small tuna steaks
A quantity of bacon appropriate for sandwich coverage
Zest and juice from 1/2 lemon
2 teaspoons of olive oil
2 slices swiss cheese
3 slices tomato
1 teaspoon fennel seeds
Salt & pepper to taste
Whole grain mustard
Cook the bacon.
While that’s going down, combine the lemon zest and juice with the olive oil, fennel seeds, salt, and pepper. Pour over tuna steaks, but remember this is not a marinade! Warm a cast iron skillet over medium-high heat and add a small amount of olive oil to the pan (unless you’re one of those non-stick nancies). When the pan is ready, sear the tuna for about 2-3 minutes per side.
While that’s going down, warm up your oven’s broiler. Prepare your sandwich on an oven-safe tray by finding two sturdy slices of your favorite bread and assembling in an open-face manner. Remember the bacon and remember the mustard. Top with tomato and swiss cheese and put under the broiler for no longer than 2-3 minutes or you’ll ruin the whole thing.
Related coverage:
December 7th, 2005 at 5:39 pm
I wish I could afford to make a sandwich like that…or any of the others, for that matter. I know you have a high paying job in your future, but if you keep buying Subarus and tuna on credit, life won’t be so grand.
December 7th, 2005 at 5:51 pm
I think that was the most mom-like comment I’ve ever read on this blog. TB3, you surprise me yet.
December 7th, 2005 at 9:09 pm
Sorry, perhaps it was the can of Hy Vee split pea soup and processed turkey sandwich I had for dinner talking. I also thought the Subarus and tuna line was more funny than mom-like.
Speaking of…how come Old Lady Raw never comments on the blog? Not you mags, Matt’s mommy dearest.
December 8th, 2005 at 7:55 am
i made a bitchin’ sammy a few nights ago
2 eggs, large
2 pieces of bread, whole grain
1 shit ton of butter
5-10 servings of expensive blackberry jam
step 1 – fry the damn eggs in butter
step 2 – make toast with bread, smear with butter when finished
step 3 – apply excess of jam on bread
step 4 – top with fried eggs
step 5 – eat with fork
grease, jam, whole grains…awesome
December 8th, 2005 at 11:24 am
Don’t worry, TB3, I agree that your tuna & Subarus line was funny. How could I not love you?
Scatasstic, that sounds like a BRILLIANT sammich. And I don’t even like fried eggs.
December 9th, 2005 at 9:18 am
In defense of the cost of this sandwich, I bought the tuna frozen from Trader Joe’s, so it was remarkably inexpensive.
That said, I did forget to mention that it’s best to zest the lemon with a diamond studded zester.
December 9th, 2005 at 9:19 am
Also, you don’t see me posting any recipes from recent weeks, which would be something along the lines of: eat peanuts until thirsty, drink water, eat more peanuts. Shabby chic!
December 9th, 2005 at 9:20 am
spread jam on toast with a pen15
December 9th, 2005 at 9:33 am
Always good advice.
December 9th, 2005 at 12:29 pm
Pen15? Robert doesn’t get it. Or have one.
December 10th, 2005 at 12:13 am
pen 15! titmouse! cockpit!
December 13th, 2005 at 9:23 pm
If you eat peanuts, be careful not to get the stuff from the shells stuck in your hair, or someone else’s hair.
December 14th, 2005 at 10:31 am
wait, tony knows about pen15club.com right?
December 14th, 2005 at 1:27 pm
I will not wait, and yes I believe he does.
December 14th, 2005 at 2:04 pm
Dear Bob,
I know about everything.
sincerely,
tb
January 19th, 2009 at 2:22 pm
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