|We love our buns n' weiners - Photo by Wasabi Prime|
I think if you add "roasted" in front of anything, it just sounds better, but in reality, the kebabs could have been eaten without touching a grill. I had bought pre-cooked herbed chicken and andouille sausage and cut them up to thread between chunks of vegetables for the barbecue. I don't usually like mixing veggies with meat on sticks, since they all have different cooking times, but since the sausages were already cooked, they would just brown up while the veggies got a quick char without getting overdone. I chopped everything down to a smaller bite sizes and piled the goods on a soft roll with a slice of Swiss on top. I hollowed-out the top dome of the roll to jettison the extra bread and leave more room for the precious meaty-cheesy payload. A few minutes under the broiler to get the cheese melted and toast up the bread, and by the Power of Greyskull, this sandwich was complete!
It was a MacGyver Meal of delicious proportions. Simple, maybe boring to some, but delicious. I don't have sandwiches often, so it was an extra treat to have the lovely, crusty bread. I also had a bit of extra chile mayonnaise which tasted quite nice on the sandwich. I had pulsed a couple of adobo chiles with mayonnaise to make a spicy spread for hamburgers and inevitably wound up with more mayo than burger. Just another flavor piece to add to the secondhand sandwich. As a side note, grilled zucchini is marvelous. We had several monster-sized ones from the Redmond Farmer's Market, and they grilled up just beautifully on the kebabs and held up just dandy as leftovers for the sandwiches.
|From Farmer's Market to Fabulous - Photos by Wasabi Prime|
* Post-Script: Thanks to Serious Eats' Photograzing for posting its photo and making this secondhand sandwich feel like top honors!