Let Me Make You a Sandwich (Bond Style)

“Let Me Make You a Sandwich”

Gordon Whann

It’s a lazy weekend afternoon and Gordon and I are laying around on the couch watching a James Bond movie marathon on BBC America. We are both big Bond fans and we do have our favorites that we can watch over, and over, and over…..

I, Julie, love, Live and Let Die, Dr. No, and Goldfinger. Gordon loves From Russia with Love, You Only Live Twice, The Man with the Golden Gun, Moonraker….. Well, he probably loves all of them.

It was while we were watching GoldenEye, when Pierce Brosnan’s character of James Bond, picked up Q’s sandwich, Q of course being played by the great Desmond Llewelyn, that Q loudly exclaimed to Bond…..

“Don’t touch that! It’s my lunch.”

Desmond Llewelyn and Pierce Brosnan

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It was at that point that Gordon and I looked at each other and realized that we were hungry.

And that’s when Gordon said, “Let me make you a sandwich.”

(We will be bringing to this blog post some famous James Bond sandwiches, more so from the Ian Fleming books, than the movies. Although our debut sandwich is one of our own. It is located at the bottom.) 🙂

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We do have other sandwich posts if you care to have a look.

Our homage to the sandwich:

Click here for: Cheers to the Sandwich

AND……

Click Here for our: Sandwiches: Between the Slices

And:

Click here for our: Sandwiches on the Grill

AND,

Be sure to try our homemade MUSTARD’S!

Click Here For: Pork, Sausage and Mustard

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Also Check Out:

A Happy Christmas CLUEDO For 007

The Bond/Whann Franchise Continues….

AND,

A Proper English Breakfast For 00Whann From (Your) Valentine

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It Wouldn’t Be A Bond Sandy Without A Good Banger

Our Excellent Grilled Sausage 00Whann-Wich

Bangers Marinated in Julie’s Jezebel Sauce

(Delicious Recipe Down Below)

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The Bond Banger

It’s a Delicious Mouthful 🙂

(Recipe Down Below)

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Live and Let Die

LALD is probably my, Julie’s, most favorite Bond movie. There are so many reasons why.

Jane Seymour,

New Orleans, Bayou, Alligators, (Although they used Crocodiles here.)

(This is a typical sight in Florida.)

Voo Doo, Trains, Tarot Cards…..

Solitaire, and The Cards

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My Voo-Doo Doll I bought in the French Quarter of New Orleans when I was pregnant with Brodie. (I named my Voo-Doo doll after a horrible neighbor we had in Hawaii. Her name was Dori.) 🙂

Julie Tarot Card Reading

The Empress, Death, and The Lovers

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You Do Voo Doo

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Since we are focusing on a New Orleans themed Bond movie I wanted to include My Mardi Gras Birthday and New Orleans Soul Food Recipes.

Click Here For: My Mardi Gras Birthday and New Orleans Soul Food Recipes

I love my birthdays, I love New Orleans, I love Mardi Gras, I love southern foods, and I love a good Muffuletta!

The Muffaletta

Seeing as how we are doing sandwiches on this post, I present to you THE MUFFULETTA!

The sandwich of New Orleans.

(Recipe at the bottom of this post.)

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As much as I love the movie, the book, Live and Let Die, does take place in Tampa, Florida where Bond, after a very rough night goes in search of breakfast at midday, after sleeping in a very cheap motel room, happens upon a cafeteria where he orders a Western Sandwich and some coffee.

The Western Sandwich

The Western Sandwich, also known as The Denver Sandwich, was what Bond ordered from the Cafeteria in Tampa, Florida, along with some coffee.

Cafeteria’s in America were all the rage in the 60’s and 70’s. I myself grew up eating with my grandparents in cafeteria’s. I adored them! Home cooking all spread out in front of you, a wide assortment to choose from. It became a regular thing for my grandparents to drive in to Cartersville, Ga. on a late Sunday afternoon, for us to eat at Morrison’s Cafeteria. I think it was a Morrison’s. I also made it mandatory when Gordon and I were driving cross country from Florida to California in 1992, to stop and eat at cafeteria’s as opposed to fast food restaurants, when we would exit the highway looking for food establishments.

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Your Sandwich, Mr. Bond

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Why, thank you.

Whann, Gordon Whann, eating his Western Sandwich

THE WESTERN SANDWICH

Ingredients:

2 Large Eggs – beaten separately

2 Tbsp Butter

2 Heaping Tbsp Green Bell Pepper

3-4 Onion Slices

2 Heaping Tbsp Diced Ham

Salt and Pepper to taste

3 Slices of White or Whole Wheat Bread – toasted

Slice then dice your ham.

Slice then dice your Green Bell Pepper.

Cut your onion in half then slice thinly.

Crack one egg into a bowl and whisk with a fork.

Place 1 T. of your butter in a small saute pan over medium heat.

When the butter is melted, add only 1 heaping T. of the diced Green Bell Pepper.

Then add some of your onion slices and salt and pepper to taste.

Saute or Flip your vegetables to cook evenly.

Add your heaping T. of ham and saute the ingredients until the onions are translucent and the Bell Pepper is slightly wilted.

Add your whisked egg to the pan.

Toast your bread slices.

Flip your egg after a few minutes.

You can also use your broiler to cook the top of the egg mixture, just be sure you have a pan that is oven safe.

Repeat the above process making a second omelet.

Once completed, place your toast on your cutting board, then your egg and top with another piece of toast.

Finally, add your other egg to the sandwich and top with your third piece of toast.

Triple Decker Sandwich

Slice your Western Sandwich in half and plate.

Order UP!

Enjoy… Mr. Bond!

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THE Western Whann

(Now for MY interpretation.)

Ingredients:

1 Whole Wheat Bagel – toasted

1 Tbsp Butter

1/2 Cup Egg Whites

2 Baby Portobello Mushrooms – sliced

1 Tbsp each – Red, Yellow, and Green Bell Pepper – Diced

1 Heaping Tbsp Onion – Diced

1 Heaping Tbsp Ham – Diced

2 Tbsp Shredded Sharp Cheddar Cheese

2 Tbsp Shredded Mozzarella Cheese

Salt and Pepper to taste

Black Coffee … Stirred NOT Shaken!

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The Ingredients:

Slice your mushrooms being sure to take off the ends if they are old looking.

Slice then dice your Bell Peppers.

I like to use the top and bottom of the peppers, because when sliced, they created curved slices.

(That was my idea, Gordon.) Julie 🙂

Make sure you have all of your ingredients ready before you start your cooking.

You can add as little or as much as you like!

Bagel Is Toasted

Just as the previous recipe, add your butter to a medium hot pan.

When melted, add your vegetables to the pan.

Saute the vegetables by flipping or stirring them.

Add your diced ham and cook the mixture until the vegetable are wilted and the onions are translucent.

This will take about 5 min. to complete due to the amount of vegetable in the pan.

Julie did a great job catching me sauteing the vegetables with the camera.

When the vegetables and ham are cooked to your liking, add your egg whites.

Salt and pepper to taste and cook for about 2 min. on the stove top.

Then, turn your oven’s broiler on to high and place eggs under them.

After about another 2 min. remove the pan using an oven mitt and top the egg with your cheeses.

Toast your bagel slices then place the bottom half on your cutting board, then top with your eggs.

Place the other bagel slice on top of the eggs and slice in half.

Enjoy!

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Good Morning!

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James Bond’s Kitchen (Live and Let Die)

I love the retro kitchen! All the copper, and black and white.

In Live and Let Die we get a look into James Bond’s home. Especially his kitchen.

Grinding Coffee Beans

Making Coffee

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My most favorite Bond scene ever!

The Crocodile Enclosure, Jamaica

Running Across the Alligators (Crocodiles)

We only have alligators here in America so my interpretation is that Crocodiles pretending to be Alligators in New Orleans but filmed in Jamaica.)?

He Nailed it on the 5th. Try

My Favorite Stunt of all Time

The owner of this crocodile farm in Jamaica’s Montego Bay, Ross Kananga, performed this stunt. The crocodiles were tied down and he would run across them. However, after a few attempts of practice the crock’s started expecting him and had their mouths wide open.

The original owner of this farm, Ross Kananga’s father, was eaten by one of the 1300 crocodiles that live there.

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Yaphat Kotto as Kananga

If you notice the man’s name above, Kananga, they were so impressed with his name that they named their villian, Yaphat Kotto, Kananga/Mr. Big.

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The Voo Doo Ceremony on St. Monique

Having a Civilized Cocktail before being fed to the Sharks!

Being Lowered Into the Shark Pit

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The Happy Ending

I, Julie, am not a fan of the any of the new Bond films. That’s not a reflection on Daniel Craig, I mean the man is wonderful! It’s just that the movie’s have become so dark. I love the old Bond movies because they were fun, campy, lighthearted, you knew everything was going to be alright. Bond, whether played by Sean Connery or Roger Moore, always had a positive attitude even when facing great danger. They had confidence in themselves, they cared about saving the damsel in distress, even though they were never in love with the girls. It may not be real life but I don’t watch movies for real life experiences. I watch movies to escape into a fantasy world where my imagination runs wild.

Solitaire and Bond Taking the Train

Playing Cards

Gin!

In the book, Live and Let Die, while on the train Bond and Solitaire eat a sandwich. Chicken Sandwiches for lunch, with Old Fashioneds, and for dinner Bottled Martini’s and Scrambled Eggs.

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CHICKEN SANDWICH COMING SOON!!!!

(Well, Eventually.) 🙂

I do love that Train Case

Exiting the Train in Jacksonville (In the book.)

The Voo-Doo Man Who Cannot Die

The Credits

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TRIVIA

Favorite Bond

Julie: Sean Connery

(Seriously, there is NO competition)

Gordon: Sean Connery

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Worst Bond

Julie: Pierce Brosnan

Gordon: Timothy Dalton

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Favorite Bond Girl

Julie: Jane Seymour Live and Let Die

Gordon: No favorite

(Probably because he thinks if he tells me I won’t let him watch that Bond movie.) And he would be correct!

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Favorite Villain

Gordon: Emilio Largo from Thunderball

Julie: Kananga from Live and Let Die

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Favorite Bond Movie

Julie: Live and Let Die

Gordon: From Russia with Love

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Worst Bond Movie

Julie: (Still thinking about it.)

Gordon: The World is Not Enough

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OUR SANDWICHS

(The one Gordon made for me while we were watching our Bond Marathon.)

Pressed Kale, Spinach, and Turkey Sandwich

We do have a version of this on our other sandwich blog post.

Delicious, Tasty and Healthy

Hope You Enjoy!

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This brand of pickles are some of the best we have ever eaten!

The reason why is they look homemade!

Ingredients:

4 Stalks of Fresh Kale – washed and pulled into medium sized pieces

Fresh Spinach – ~20 leaves washed

3 Tbsp Olive Oil

4 Garlic Cloves – chopped

1 tsp. Hot Pepper Flakes

Ciabatta Bread Loaf

8 Slices Provolone Cheese slices

8 Slices Roasted Turkey

4 Tbsp Honey Mustard

Wash your Kale well and set aside to dry.

In a large skillet, heat your olive oil, and avocado oil to medium heat.

Slice your garlic and add it to the skillet.

Stir the garlic as it cooks in the olive oil for about 2 min. then and add your hot pepper flakes.

After about a min. add your kale to the skillet and toss using tongs.

Wilt the kale by turning in the hot oil mixture.

Remove from heat once it completely wilts and maintains it’s color.

This process should only take a few min.

Slice the ends off your bread and the slice the middle sections in half.

Slice the middle section in half again, then cut the open keeping a side attached.

In the two end slices, cut a cavity out using a sharp knife.

You may need to use your fingers to extract some of the bread.

Squeeze your mustard onto the slices and into the cavity.

Place 2 of your provolone cheese slices onto/into each sandwich.

The Spinach

Now, add 2 slices of turkey to each sandwich, then using your tongs, add a good helping of your wilted kale.

To finish, add your spinach leaves.

Using your sandwich press, press your sandwiches until the cheese melts and the sandwiches are good and browned.

If you don’t have a press, you can achieve the same results by using two cast iron skillets that have been preheated in the oven. Place the sandwich between the two skillets pressing firmly together after a few min. Cook the sandwich on the stove top on medium heat. Turn the sandwich over if needed for even cooking.

Enjoy!

Sandwich, Turkey and Kale, Sandwich…

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Our Eggy in a Basket….

..Bond Style Sandwich

Plated with some Cheese topped circular cutouts, Asian inspired Hash Browns, and a side of Crunchy Spring Onions.

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Our take on a British Classic Breakfast…”Eggy in a Basket”… Truly a Bond Inspired Creation!

Pictured are what you will need to make this Bond Inspired sandwich.

Ingredients:

Slices of Whole Wheat Loaf Bread

Eggs, as many as you like

Cookie Cutter, to cut out center of bread slices

Slices of Lebanon Bologna

Slices of Onion

Butter/Margarine for Cooking

Turmeric Spice

Shredded Mozzarella Cheese

Swiss Cheese Slices

Fresh Basil Leaves

Pepper To Taste

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Use a large circular cookie cutter to cut a 2 ½ inch section out of some nice wheat bread. We prefer wheat bread as it gives the sandwich a better taste than white bread. Place a pad of butter into a heated small skillet.

Place your bread into the skillet just long enough to absorb some of the butter, then flip the bread.

Now, crack your egg into the center of the bread as shown.

Add a dash or two of Turmeric to ward off cancer and add some earthy flavors.

Cover the skillet to help cook the top of the egg.

Cook for about 3 min. then turn the egg.

You can see the nice brown color of the toasted bread.

Repeat this procedure for all four slices of the bread.

Nice!

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Cook some thinly sliced Onion in your skillet with a little butter.

Toss when needed. Nice picture Julie catching that flipping action of the onions. 🙂

Sauté the Onions until just softened.

Place the sauteed Onions on a plate for later use.

Add another pad of butter to your skillet.

Time to cook those bread cut out’s for a nice side to this sandwich. Place them in the melted butter then immediately flip them over.

Again, add some Turmeric to each top of the cutouts.

Brown on both sides for just a few minutes.

Add some Mozzarella to each of the cutouts.

Cook them with the topped cheese for just a minute to help it melt.

Place them on a plate when done.

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Make the sandwich by adding a slice of Sweet Lebanon Bologna, Swiss Cheese, and some of your sauteed Onions.

Add your fresh Basil leaves to the Onions.

Add some Pepper to the sandwich.

Nice!

On the other sandwich I am adding a slice of Swiss Cheese, and some nice Sweet Honey Ham.

Add your Basil leaves….

Some sauteed Onions and Pepper to taste.

Heating up our Leftover Potato Patties

Done!

Slice on the diagonal to show the ingredients inside!

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Ready To Eat… I know I am hungry for one!

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We Also Have An Excellent Grilled Sausage 00Whann-Wich

Made With Leftover Sausages (Bangers)

It’s a Grilled Cheese Banger 00Whann-Wich

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(Recipe Down Below)

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Cocktail Sausages Marinated and Cooked in Julie’s Classic Jezebel

Look How Plump and Delicious They Look

This recipe is easy and delicious. It only requires 2 ingredients!

Cocktail Sausages, AND Julie’s Classic Jezebel!

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Click Here For: Julie’s Jezebel Sauce

I used the Classic Jezebel Here:

You just want to drain the cocktail sausages of any liquid in their packaging.

Then, place the cocktail sausages into a sturdy baggie and add enough of my Jezebel to cover the sausages.

Now, marinate in the baggie, in the refrigerator for about 2-3 days.

After that, it’s time to cook them.

Preheat oven to 400F and place the sausages into a baking dish.

Place into the oven for about 30-40 minutes.

It really does depend on how your oven cooks. It also depends on how well you want the sausages cooked. We like them plumped and glazed a brownish color.

These are Perfect!

Decant into a lovely bowl and serve with some lovely cocktail picks.

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Our Grilled 00Whann-Wich Banger Sandy’s

Made With The Leftover Sausages From Above

The Leftover Goo Plays a Delicious Role

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Accented With Pickles and Cocktail Onions

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After we baked our Julie’s Jezebel Cocktail Sausages, we placed them into an airtight container and placed them into the fridge. We also kept the leftover “goo” that you see above. That is an excellent sauce to use in whatever you want. It was delicious prior to the baking, it’s even better afterwards.

Ready To Make Our 00Whann-Wich Banger Sandy’s

We had this excellent leftover bread. You can use whatever you like. But, you do need a frying pan. Just place some butter into the pan while it’s on a medium heat. Now add a slice of bread, start topping with some cheese, any that you like.

We did first add some English Mustard to a slice of the bread.

We added a second slice of the bread over top the cheese and then placed some of our leftover bangers (sausages.)

Place a 3rd. slice over top. We now have a triple decker sandwich grilling away.

Make Sure Both Sides are Toasty Grilled

You can also use some of that delicious “goo” from the sausages, remember?

You can also add some sandwich meat as well.

A Nice Grilled Toasty!

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The Bond Banger

Every Sandwich Starts With Delicious Bread

Ingredients:

1 Multigrain Baguette (Which needs to cook about 8 minutes first.)

4 Chicken and Apple Sausages

5 Sweet Italian Sausages

1/4 Cup Olive Oil for the Saute Pan

2 Sweet Onions – Sliced

1 Red Bell Pepper – Sliced

1/4 Cup Olive Oil for the Grilled Peppers

10 Sweet Peppers

Goat Cheese

Honey Mustard

Oregano

Sweet Heat Banana Pepper Rings – Mt. Olive Brand

~15 Fresh Basil Leaves

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Here are the types of sausages we used in this recipe.

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Prepare your Sweet Onions by slicing off both the root and stem ends. Then remove the outside brown skins. Now, slice the Onion into thin rounds. Slice the Bell Pepper in half, remove the seeds and slice the pepper into thin lengths.

Here are the Sweet Peppers we used which we pulled from our garden.

I am going to utilize my grills side burner to saute the Sweet Onions and Red Bell Peppers.

Here I add some Olive Oil to my large saute pan, then added the Onion and Bell Pepper slices. Saute them on medium heat turning about every 5 min.

Heat your grill on high to remove any excess food particles. Turn the grill down and use a wire brush to clean it the rest of the way. I then use a non-stick cooking spray over the grill grates. Turn the grill up to Medium High heat and place your sausages on the grates as shown. I then brushed Olive Oil onto the Sweet Peppers.

Place the Peppers on the grill next to the sausages.

Turn the sausages after about 7 min. to obtain those great grill marks.

Don’t forget to turn your Peppers and Onions.

Here you can see the sausages are grilling nicely.

The skin of the peppers will burn leaving the main part of the pepper intact.

After about 20 min. or so, the Onions and Peppers should be about done. The Onions will be soft and slightly translucent.

Once the sausages and peppers are cooked, place them on a plate.

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Time To Make The Sandwich

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Use a sharp knife and slice half way down the center of the Baguette as shown.

We let the goat cheese sit out on the counter to let is soften.

Spread the goat cheese over one side of the bread and run a bead of mustard over it.

Place your sauteed Onions and Bell Pepper inside the bread.

Here we also place some sprigs of Oregano in it as well.

The Oregano looks great on top of this.

Now, place your sausages on top then add your grilled Sweet Peppers.

We LOVE This!

Top it all off with the Banana Pepper Rings and some fresh Basil.

All The Flavors Work Well Together

Oh, and look out, it’s a Mouthful!

What a great way to eat some Banger’s!

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The Muffuletta

The Muffuletta’s Origins are Italian

One of my favorite sandwiches, the Muffuletta. My favorite Muffuletta I ate years ago in the French Quarter in New Orleans. I also found the best used bookstore ever there! Piles of books stacked up to the ceiling! I was having a field day shopping when Gordon wanted lunch, so we found an excellent restaurant and ate. I can see it all in my mind as if it were yesterday. Food and Memories go hand in hand.

And although the sandwich is of Italy in nature, there is no such sandwich in Italy. That’s because it was created by Sicilian immigrants that arrived in the late 1800’s from the Port of Palermo to the Port of New Orleans. They quickly settled in and their food became popular.

So, here is our quick and easy Muffuletta Sandwich.

Ingredients:

Wheat Loaf Bread, Round

4 Tbsp. Grainy Mustard

2 Tbsp. Olive Oil

~12 Oz. Muffuletta Salad (You can make your own or buy it ready made.)

3 Tbsp. Balsamic Vinegar

1/4 Lb. Provolone Cheese slices

1/4 Lb. Turkey Pastrami slices

1/4 Lb. Honey Ham slices

1/4 Lb. Swiss Cheese slices

1/4 Lb. Mozzarella Cheese slices

All of our Meats and Cheeses

Slice the round loaf in half

Remove by hand some of the inside of the bread to allow room for all the other ingredients.

Using a good grainy mustard, spread a good amount on one side of the bread.

French Grainy Mustard

Use a good extra virgin olive oil to stop the excess liquid from the Muffuletta mixture from seeping through the bread… oil and water don’t mix!

Brush on a thin layer to the bread half.

Drain the Muffuletta Salad mixture well.

This brand was really good! Just look at all the vegetables.

Spread a good amount of the mixture all over the oiled half of the bread.

Using a good balsamic vinegar, drizzle a good amount over the salad mixture.

By applying the olive oil to the bread first, it prevents the moisture from the olive tapenade to sink down into the bread making it wet. This sandwich will keep in the refrigerator for days without it becoming soggy. Also, eating the Muffaletta a day or two later allows the flavor’s to meld together nicely making it taste better.

Layer your cheese and meats over the Muffuletta salad mixture.

I used the Mozzarella cheese first.

The Turkey Pastrami is good and peppery.

Layer the Provolone on top of the Pastrami.

Then the ham and the Swiss cheese.

Combine the sandwich.

Using a serrated knife, cut the sandwich into quarters.

Layering the meats and cheeses makes for a great presentation.

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The Magical Taste of Leftovers

This sandwich and it’s flavors have been mingling together in the refrigerator and actually tastes better in a day or two. Great to take in to work the following day!

Enjoy!

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A Happy Christmas Sunday Sandy

This is a Couples Sandwich!

We each get what we like!

I place the bread on a baking sheet and spread some grainy mustard on one half, then some sweet honey mustard on the other.

Here is a great picture of the ingredients we used to make this!

Preheat your oven to 400’F.

Add your Honey Ham then some Vidalia Sweet Onions which have been thinly sliced. On the other side add some Provolone and Mozzarella Cheese slices. Lastly, use some freshly ground Black Pepper.

Place your sandwich halves into the oven for about 10 min. or until the cheese is melted.