At a Portuguese sandwich shop, the sandwiches come with specifically chosen music that plays out of the serving dish
Sure, music sommeliers are kind of ridiculous (just make a Pandora station or something!), but this idea is kind of genius.
Portuguese sandwich shop Soundwich has based their business off chef's sandwich creations, plus their impeccable music taste. The store offers seven "soundwiches," served in music-playing metal lunchboxes.
"When the buyer opens that box, he or she is treated to a musical accompaniment for the tasty treat within," the website says.
Some sample pairings? A chicken breast with mozzarella, bacon, and pesto is served to the soundtrack of Louis Armstrong's "Cheek to Cheek," while a pork and curry, apple, and raisins sandwich is set to "As Time Goes By."
Each sandwich is €7.5, which is about $9.50, which isn't too bad when you consider that 'wichcraft's sandwiches hover right around that price range. Check out the website for more samples of sandwich and song pairings (Google translate is needed), and figure out how to start a lunchtime dance party in your office.
- ¾ cup dill pickle juice
- 2 tablespoons granuated sugar
- 4 (4-oz.) boneless, skinless chicken breasts
- ⅓ cup whole buttermilk
- ¼ teaspoon cayenne pepper
- 1 large egg
- 1 ¼ cups (about 5 3/8 oz.) all-purpose flour
- 3 tablespoons cornstarch
- 2 tablespoons powdered sugar
- 2 tablespoons powdered milk
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 ½ cups peanut oil
- 2 tablespoons unsalted butter
- 4 hamburger buns, split
- 8 dill pickle chips
Stir together pickle juice and granulated sugar in a shallow dish until sugar dissolves. Add chicken breasts cover and chill 40 minutes. Remove from brine, and pat dry.
Whisk together buttermilk, cayenne, and egg in a second shallow dish. Whisk together flour, cornstarch, powdered sugar, powdered milk, salt, pepper, paprika, baking powder, and baking soda in a third shallow dish.
Dredge brined chicken in flour mixture to coat, and shake off excess. Toss chicken in egg mixture to coat, and then back to flour mixture to dredge again. Press flour mixture to adhere to chicken, and place on a wire rack. Chill 15 minutes. Heat oil to 325°F in a medium saucepan over medium-high.
Carefully add chicken breasts to hot oil, 1 at a time, turning occasionally, until cooked through, 4 to 6 minutes. Let drain on a wire rack set in a baking sheet lined with paper towels.
Heat a large nonstick skillet over medium. Spread butter evenly on cut sides of buns. Place buns, buttered side down, in skillet cook until toasted, about 30 seconds. Place 2 pickle chips on each bottom bun, and top with chicken and bun top. Wrap each sandwich in a piece of aluminum foil, and let stand 3 to 5 minutes before serving.
- 24 Hawaiian bread rolls (such as King's®), split
- 12 thin slices of honey-cured deli ham, halved
- 12 slices Swiss cheese, halved
- 12 thin slices deli smoked turkey, halved
- 12 thin slices provolone cheese, halved
- ½ cup butter
- ¼ cup white sugar
- ¼ cup dried onion flakes
- 2 tablespoons poppy seeds
- 1 tablespoon honey mustard
Place a rack into lower half of oven and preheat oven to 400 degrees F (200 degrees C).
Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
Melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes brush over the tops of each sandwich.
Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.
How to Make a DIY Sandwich Bar
Not every party has to require hours upon hours of cooking in the kitchen. In fact, a simple sandwich bar is perfect for a no-fuss-no-cooking-required party spread which is why today I’m going to show you how to make a DIY sandwich bar.
It has been a super busy few weeks – the month of January is always crazy busy at work. It kind of leaves me feeling drained by the time the weekend comes. But what happens when you have guests coming over – perhaps even for the Superbowl next weekend? I was sharing my conundrum with my mother-in-law and she said “why don’t you make a sandwich bar?” Ummmm what? Why hadn’t I ever thought of that? Totally genius (thanks Sonja!)
Sandwiches are super underrated, aren’t they? They’re so simple to put together, and universally loved. A little back story for you – when I was getting ready with my bridesmaids on my wedding day (almost 5 years ago now) I had planned sandwiches – Jimmy John’s – for lunch for the bridesmaids. It was perfect, it wasn’t too heavy a meal and everyone could order what they wanted. I’d like to think I started a trend, because since then I’ve known of at least 5 friends/family who’ve had Jimmy John’s on their wedding day for lunch. Basically what I’m trying to say here is that sandwiches rock, and this would be the perfect food for when you’re getting ready for a wedding or for a simple party.
So after a quick trip to the grocery store and about 10 minutes of prep (if you’re being super fancy and rolling the meat) and you’re all set.
With the right combination of toppings there’s something for everyone!
- Buns – I like to opt for four kinds: white, wheat, and then something fun (like pretzel or sesame topped)
- Meat – there a bazillion and one deli meats to choose from, and people have likes and dislikes, but the three choices everyone seems to love are: turkey, ham, and salami. I got 1/2 a lb of each, and there were 6 people.
- Cheese – the three that are always staples for sandwiches: cheddar, swiss, provolone
- Veggie toppings – there’s something to be said for keeping it simple: lettuce, tomato, and red onion
- Condiments – the three that are always huge hits: mayo, mustard, and sandwich oil (or a vinegar/oil dressing)
For 6 people I got 1/2 a pound of each of the meats and cheeses and two buns per person – it was plenty!
Everyone loved the DIY sandwich bar, and it was super fun seeing different sandwich combinations. Here are some of the combinations people made:
- Italian: sesame bun, mayo, sandwich oil, salami, provolone
- Ham & Swiss: bread, mayo, ham, swiss, onions
- Turkey & Cheddar: bread, mayo, lettuce, turkey, cheddar
When I was looking at different combinations, I realized that most people had made 5 ingredient sandwiches, which is why I’m totally including this in the Five-Ingredient recipe series!
Next time you have guests coming over and are in need of a no cooking required party spread – make a DIY sandwich bar!!
I’d love to know – what are your favorite sandwich toppings? Tag me on Instagram, @philiakelnhofer!
Other recipes you might enjoy:
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Tips & Tricks:
- Brioche buns are the most recommended buns to use for making a chicken sandwich at home as they can be able to replicate the texture and copy of Popeyes spicy chicken sandwich.
- Cornstarch is one of the essential ingredients you shouldn’t overlook or replace with another ingredient because it can help make the crust very light and crunchy compared to just battering the friend chicken with flour. But if the cornstarch is not available in your home or local store, you can use more flour and add a tablespoon of baking powder.
- Use buttermilk to give your chicken the authenticsouthern taste besides helping the crust make small crinkles for extra crispness. Don’t have buttermilk at home or at your nearest grocery store? DIY buttermilk is as easy as 1-2-3! Just stir one tablespoon of white vinegar or lemon juice with one cup of milk. Allow standing for five minutes until you see the milk is starting to curdle.
- If you’re feeling adventurous then mix this up with our ranch dip copycat recipe and tasty fries compliments of a Wingstop signature dish.
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Make it Fancy
The recipe below is for a basic Three Cheese Grilled Cheese. If you are wanting to switch it up, try some of our other favorite combinations!
- Cheddar Bacon – sharp cheddar cheese and cooked bacon slices
- Pizza – Mozzarella, Provolone, and pepperoni slices (try dipping it in marinara sauce!)
- Pesto – Mozzarella, Fontina, and pesto spread
- Ham and Cheese – sharp cheddar cheese and sliced ham (try adding apple slices!)
Club Sandwich Recipe
A club sandwich (or clubhouse sandwich as they are often also called) is my absolute favorite. They are usually served as a double decker sandwich, that is, one made with three slices of bread and two layers of goodies in between. If you don’t want that third piece of bread, simply make the sandwich with two slices.
I hesitate to call this a club sandwich “recipe”, because it is really just a listing of what you need to make the sandwich. But I guess that’s what a recipe is, isn’t it?
This is a great recipe for using up leftover roasted or baked chicken. You can use the white or dark meat, although white meat is traditionally used in a clubhouse sandwich. You can also use left over turkey if you have it. Another great way to use leftovers from that holiday bird.
If you don’t have chicken leftovers, you can use purchased rotisserie chicken or just quickly cook up a chicken breast. Slice it in half lengthwise, so it is thin and cooks quickly. I just fry it up, but you can bake it too.
The grand finale? A club sandwich just HAS to have mayonnaise in my opinion. Or Miracle Whip if you prefer. Either one, it is the one thing that brings this whole sandwich together and blends all the flavors together miraculously. Maybe that’s why they call it Miracle Whip.
Anyway, if you haven’t ever given eaten a club sandwich, it is a must try in my humble opinion. It’s one of the best sandwich recipes ever.
Learning from scratch
"A lot of young people are afraid of mistakes," said Mr Rashford - who is volunteering his own lack of culinary skills to show it's fine to learn something completely from scratch.
While the footballing world has been convulsed this week by accusations of greed, Mr Rashford is still pursuing his campaign against food poverty.
"Is it fair if people go hungry? No, it's not fair. Whether it's a child or an adult, it doesn't change the fact that it's unfair if somebody goes to sleep without eating a meal," he said, in a Zoom call.
If people are sceptical about whether families are really going hungry, he says they should "go and do some research and even meet people that are struggling".
Mr Rashford has been on his own journey with his food campaigns, which he says has shown him the pressures on families.
"There was a mother and two boys - and the mother was ill with Covid," he said of a family he had come across in London.
"And so the 12-year-old was going around his community and washing windows and washing cars for a few pounds, until he had enough to go to the shops and get a meal to put in the microwave, so that his mother and little brother could eat."
1 cup water
3/4 cup ketchup
1/4 teaspoon chili powder
2 tablespoons yellow mustard
1/2 large onion, minced fine
1 teaspoon horseradish
1 tablespoon sugar
2 pounds ground beef
salt and pepper, to taste
Combine the water, ketchup, chili powder, mustard, onion, horseradish, and sugar in a large pan over medium-high heat. Bring to a boil and cook for 2-3 minutes.
Crumble the ground beef into the sauce. Bring again to a boil. Cook over medium-high heat for 5 minutes, stirring to break up the beef.
Reduce the heat to a simmer and let cook for 15 minutes. Drain off any excess liquid. Season to taste with salt and pepper.
Spoon the mixture onto buns and top with mustard, pickles, and cheese (or other toppings). Serve immediately.
How to make mayo chicken sandwich
1. Butter your bread and toast them until golden while you chop the onion and garlic. Take onion to a small bowl and squeeze up a bit of lemon juice. This removes the sharp pungent smell & taste of raw onions. You can also add more veggies like chopped bell peppers, cucumbers & tomatoes.
2. Add little oil and saute garlic until aromatic. If you do not prefer to saute, then you can boil it in a pot with little water.
3. Add your chicken and begin to saute. Minced, chopped or small chicken chunks. I used overnight buttermilk brined chicken.
4. Add some salt and continue to saute until completely cooked. It just takes few minutes. You can even cut the chunks further with a wooden spatula to check if they are cooked.
5. Add spice powders. I used a pinch of all spice and little red chilli powder. Stir it and off.
6. While the chicken gets cooked, Add mayo, coarsely crushed pepper, ground mustard if you like.
7. Add onions and coriander leaves or parsley.
8. Mix everything well. You can add a bit more of lemon juice if you like along with little olive oil.
9. Add the sauteed chicken.
11. Spread it on a bread slice.
12. Cover with another slice.
Cut and serve mayo chicken sandwich. Consume them within 2 hours of preparing if keeping at room temperature.