For those who are keeping count, this is post #5 in my #SeriousSandwich series, though I’ve made at least twice as many recipes already from Emeril’s Kicked-Up Sandwiches. The combinations are irresistible and I’ve found quite a bit of inspiration in this cookbook. It’s been a happy surprise!
There are some frustrations that come with the book, however. Like sourcing some of the ingredients. When you’re covering a wide variety of cuisines, it’s bound to happen that ingredients typically found in metropolitan areas will be harder to find in blue collar regions of the world. Case in point: Idiazábal cheese. I have never heard of this cheese before, let alone seen it. I was recently acquainted with Manchego cheese, fortunately, which is offered as an alternative. Worked for me and it’s pretty readily available, too.
Quince paste was another puzzler. (With 2 strikes against me, you might have thought I would have given up, but I was determined to make this sandwich!) I checked 3 grocery stores in town and had no luck. A friend suggested trying a store with an excellent cheese selection. Bingo! There it was nestled in between the wedges of cheese at The Fresh Market, 25 minutes from home but, fortunately, somewhat on my way home from work.
It was definitely worth the trouble. While I had never seen nor heard of a quince before, now I can’t imagine my life without them again. I’ve made this recipe 3 times in the last week. Yes, 3. In fact, I recommend doubling or tripling the walnut butter so you’ll have it on hand because once that’s made, the rest is a cakewalk. Just slice, assemble, and press. Then devour, of course. It’s up to you if you’ll share. Bring lots of napkins.
Emeril’s Kicked-Up Sandwiches will be released on October 16, 2012. To be sure you’ll get a copy, you can pre-order it here.
To find out what the other cook-along bloggers think of the recipes they’re trying out, follow #SeriousSandwich on Twitter, or check out their links below:
- 30A EATS
- Between Slices
- Big Dew the Firehouse Chef
- Chef R3llik
- A Cook and Her Books
- Cooking in Stilettos
- Culicurious
- Family Foodie
- Farmgirl Gourmet
- Food Hunter’s Guide
- Kwistin’s Favorites
- Mangoes and Chutney
- Mario Cooks
- Maroc Mama
- My Cup of Creativitea
- My Royal Kitchen
- Pages Stuck Together
- Peanut Butter and Peppers
- Poet in the Pantry
- Rhubarb and Honey
- Solid Gold Eats
Disclosure: The views and opinions expressed on this blog are mine alone, based upon my personal experience. Morrow Cookbooks provided me with a Cookalong Kit including an advance copy of Emeril’s Kicked-Up Sandwiches. In addition, upon completion of the #SeriousSandwich cookalong, all participants will receive a small grocery reimbursement and a complete library of Emeril Cookbooks.
I’m so glad you were able to source the quince! I wondered about this aspect of the book for people who don’t live in huge cities (like I do). I never have trouble finding things in NYC, but I grew up in southern Illinois in a town where even fresh mozzarella is hard to come by. I know that where you live isn’t quite like that, but it makes me glad that Emeril provides at least some alternative ingredients!
It’s easily overlooked that the things you can find in bigger cities are much harder to source in much of the country. At least there are alternatives available. If I had gotten desperate, quince paste is also available on amazon.com–where you can find just about anything! 😉
Oh my … this sounds so good! This one wasn’t on my “to-make” list … but it is now! Good choice!
Quince paste I have…it was the cheese that I couldn’t find. thanks for giving an alternative.
I don’t know how close it was to what Emeril called for, but it was offered as an alternative and I thought it blended very well with the other flavors.
yum, this looks tasty. All those delicious ingredients in one sandwich. I die! 😉
Nice work Carrie. This was the second recipe I tabbed as wanting to make (the first was the ice cream sandwiches, of course!). Do you have to have a sandwich press to make this, or can I just use a spatula and body weight, do you think?
I made it in a cast iron pan on the stove, too, when I was impatient (and didn’t feel like pulling out the panini press). It works, but it’s not as thorough in melting the cheese. The pressed version was definitely better, but I wouldn’t pass it up if you don’t have one. Too good to miss!
Thank you! I will give it a shot with some kind of jerryrigged weight. 🙂
This looks amazing. I’m gonna make Mario cook this one for me.
Do it! 🙂
Kudos to you for finding all of the ingredients! I would have given up already. I think I saw quince paste (or jam) at our Trader Joe’s. But the sandwich does look really good!
The closest Trader Joe’s is 25 miles away…so sad! I verified again over the weekend and no, there is not a local source for quince jam. But the shop that I stopped at on my way home is a nice place to go anyway and not really out of my way, as long as I plan for it.