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Sandwiches

Best of Burgers Sandwiches Seattle

Best burger in Seattle

I know, it’s a big statement. I still think about this burger since the first time, and am now as I’m writing this. Meet Loretta’s Northwesterner. Thanks to our friend and chef, Brian Walczyk of the Tom Douglas fam and his wife Bea for taking us.

Located in the Seattle neighborhood of South Park, Loretta’s is like a cool cabin in the woods with a with wood paneling, icy frozen glasses of beer, vinyl and board games to play, and an open-air patio with an Airstream trailer to hang out in.

There’s a few burgers on the menu, but we went for the Tavern Burger ($4) with its charbroiled patty, American cheese, chopped onion, sliced pickles, and a special house sauce on a buttery toasted bun. Up it to a double tavern (shown here) or deluxe for a little more. Handcut fries are available for $3 and their icy cold beers were so cold that there were ice chips on top. We liked the Lucille from Georgetown Brewing. The vibe is mellow, full of locals from the neighborhood.

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Loretta'sBurger-TinyGlobalKitchen

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Loretta’s is located at 8617 14th Ave S, Seattle, WA. Check out their full menu here.

What’s your favorite burger?

Recipe Sandwiches

Open-faced Egg Salad

TinyGlobalKitchen-EggSalad

Saturday afternoon and 1pm rolls around. What to do for lunch? I have such fond memories of my Mom making egg salad on weekends. I loved watching her hard boil eggs and turn them into a great balance of creamy and crunchy textures and bright, fresh flavors to make us the tastiest sandwiches. I thought I’d re-create on a sunny Saturday. There’s so many directions you could go to customize…with curry, traditional or adding extra crunch with radishes or your favorite veggies. See? Even Bon Appetit loves egg salad. I decided on mayo, dijon, white balsamic vinegar, salt/pepper, fresh cilantro, red onion. Also, after reading its health benefits, a little turmeric. Who knew this little power plant would work so well in egg salad. I served it open faced on a slice of Dave’s Killer Bread. If you haven’t tried Dave’s, I highly recommend. Organic, non GMO, full of seeds and excellent toasted. Hope you enjoy!

4 hard boiled eggs, chilled, peeled, chopped
1/4 cup mayonnaise
1 T. dijon (or more to taste)
1 dash of white balsamic vinegar
1/3 cup chopped cilantro
1/3 cup diced red onion
1 tsp turmeric
Course salt and freshly ground black pepper
One slice of your favorite bread

Chicken Sandwiches Street Food Travel

Prosciutto, Pilsners and Prague

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I wasn’t going to come along on this trip. Work schedules, family, stress, money… all reasons we give ourselves for not being able to get away. The opportunity came up for J to DJ three cities in Switzerland, Germany and Prague. I decided to take the opportunity and get away. Friends had always told me Prague was beautiful. It’s old, rich in culture and home to a number of famous cultural attractions, many of which survived the violence and destruction of 20th-century Europe.

The first few days were spent wandering taking photos, hiking to the Prague Castle and sampling their Pilsners. But it’s what happened in the moments of quiet, like quickly deciding to go watch the sunset after a thunderstorm, that was truly moving. Travel gives you perspective and a glance into the human experience like you don’t get with anything else. Watching people of all backgrounds take photos, experience meals in a picturesque outdoor setting under an awning, or wander tiny streets holding hands while speaking French, Italian, Japanese or German. I’ve had a hard time finding reasons to take photos or be creative and recently felt that I was in a slump. But this city was reinvigorating. It surprised you around every corner with a beautiful old wood door, a canal flanked by sunny lilac bushes, or a chef in full uniform and hat handwriting specials on a menu board.

In our last full day here, we ventured out to find some brunch. After a grumpy manager didn’t want us to sit at an outdoor table yet, we decided to walk and find someplace else. We found a small cafe by the river with a view of the city and had an open face sandwich with Prosciutto, cheese, balsamic, and sun-dried tomatoes on a baguette. Simple, but with the view, spectacular. It’s in moments like this, that spontaneity is the best medicine. 

Bacon Brunch Recipe Sandwiches Tiny Kitchen

Bacon, Egg, Asparagus and Breakfast Sandwich

Bacon Egg Asparagus Breakfast Sandwich-Tiny Global Kitchen

We’ve become obsessed. I’m a lucky girl because J makes us breakfast every morning. We recently we bought some stellar Rosemary bread from Essential Baking in Seattle. We toasted up a few slices, spread some garlic mayo on the toast and topped it with grilled asparagus, bacon, a fried egg and some Sriracha. Heaven! Let the obsession continue…

  • Asparagus (extra points if they’re from your garden, like asparagus candy)
  • Egg – poached or fried
  • Crispy bacon
  • Rosemary bread
  • Mayo (regular or add a touch of garlic)
  • Sriracha

Trim the asparagus, drizzle the asparagus with olive oil, salt and lemon zest and roast on a grill pan to desired doneness. Toast up your bread while you fry your egg and bacon. Once everything is cooked, spread a layer of mayo on the toast and add your asparagus, bacon, egg and top with Sriracha. Serve open faced.

Cuban Recipe Sandwiches Seattle

El Cubano

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We used to travel to Miami every year to go to the Winter Music Conference. Meeting with fellow music industry friends, seeing your favorite DJ’s by a pool or stacked back to back in art deco boutique hotels, paying $12 for a Corona… oh that’s right, we don’t go anymore. The highlight of WMC was secretly always about one thing, yes the music was great… but it was the late night Cuban sandwiches with matchstick potato chips at David’s in South Beach with a sweet and slap-your-face Cuban coffee. Every time we see this on a menu, we’re pulled to order it because quite simply- it’s a great combo of flavors (and probably for the sentimental value too.) Ham, pork, yellow mustard, Swiss cheese and dill pickles on a crunchy French style bread, grilled on a plancha or grill press to be melty and crunchy.

We had a date on Sunday after watching The Grand Budapest Hotel at Big Picture, then ducked into The Inn Keeper across the street for a late lunch. The Cuban was spotted, ordered and was delicious. Instead of pickles, they substituted picked jalapeños, and had a moist pulled pork and spiced mayonnaise. I missed the French style bread but it was amazing all the same.

Here’s a recipe for a Cuban, I think a little slice of mango in there would add a nice sweetness, but I digress.

  • 8″ Cuban bread
  • 2 T yellow mustard
  • 5 oz. smoked or roasted pork
  • 3 oz. sweet cured ham (Black Forest would work)
  • Few slices of dill pickles
  • Few slices Swiss or Jarlsberg cheese
  • Butter for the outside of bread and grill

Press down on sandwich, and cook sandwich one each side for 5-6 minutes, allowing the flavors from the cheese, pork and ham to infuse and for the sandwich to flatten down. Enjoy!