The Epic Noms Collective

Most of us like to cook, some of us are good at it.

Archive for the ‘sandwich’ Category

Better than average grilled cheese

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Some delicious mustard like my favorite, Boetje’s Stone Ground Dutch Mustard (Made in Rock Island, IL), and hummus can spice up a standard grilled cheese sammich. I like whole wheat bread and Colby-Jack cheese with liberal amounts of butter for the grilling (frying) process. Serve with a pickle.





Written by Pat

November 15, 2009 at 8:43 pm

Tomato and Veggie soup w/Thyme and grilled panccetta and gruyere cheese

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2009-11-09 21.37.20

We set out to make grilled cheese and then wanted soup. The soup shifted from canned to homemade, so I tried my hand at a tomato soup.

Tomato and Vegetable Soup w/Thyme

  • 1 medium onion
  • 4 cloves of garlic
  • 1 leek
  • 2 red potatoes
  • 1 carrot
  • 1 stalk of celery
  • about 4 cups of vegetable stock
  • 28oz can of crushed tomato (pureed tomato would be better)
  • Thyme, salt, and pepper to taste

Grilled Panccetta and Gruyere Cheese

  • 2 slices of Sourdough bread(buttered)
  • 2 slices of Panccetta
  • as much gruyere as you like

*Special Note: Worcestershire Sauce would have been perfect but we didn’t have any

Written by rdoublev

November 10, 2009 at 5:27 pm

How To Cook For Forty Humans: Baked Tofu Wraps

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We made baked tofu wraps a few weeks ago using a gigantic 4-pound brick of tofu. Start by pressing your tofu for half an hour to get the extra water out, I put the tofu between two plates and then put a big wooden cutting board with a 12-pack of beer on top. While you wait, chomp on cucumber slices seasoned with sesame seeds, balsamic vinegar and salt.


Marinate the tofu slices or cubes in a mixture of soy sauce and white wine. Add a few minced or pressed cloves of garlic and grated ginger into the sauce, and whatever other spices sound good–we put in sesame oil and a little red chili powder. Let the tofu sit for a little bit, then put them on a baking sheet or tray in the oven at 350F. We were really, really hungry so we took them out after only 30 minutes when they were heated through and some of the marinade in the pan was starting to evaporate.


You could put whatever vegetables you like in the wrap, we used cucumbers, grape tomatoes, and avocado. Serve your wraps with chilled High Life and stir-fried green beans.

Written by Jessica

November 9, 2009 at 8:44 pm

Posted in dinner, easy, lunch, sandwich

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Fatty sammiches

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“When you’re looking in your fridge and you realize you have bacon, first you exclaim BACON! and then you use it.”

We wanted to make delicious hot sandwiches with what we had lying around, and then we realized we had bacon. So they got delicious-er.

Two varieties were made: a tuna melt and a mixture of cheese, vegetables and bacon. And yes, we used bacon on the tuna melts. And it was great.

We cooked the bacon and grilled the bread with generous butter and cheese on the stove, then added our tuna salad and lettuce. The other sandwiches had roasted red pepper on them, with no tuna.

The result was wonderful. Use good crusty bread and pretend like you’re making a grilled cheese, then add all your other ingredients in.

Horrible Fatty Sandwich Night (1 of 4)

Horrible Fatty Sandwich Night (2 of 4)

Horrible Fatty Sandwich Night (3 of 4)

Written by HT

September 28, 2009 at 11:24 am

Posted in dinner, easy, sandwich

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Mushroom/Onion/Arugula/Cheese Sandwich

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If you like strong flavors, then this sandwich is for you.


You will need: olive oil, garlic, salt, pepper, crushed red pepper, arugula, mushrooms, onions, cheese, bread

  1. Sauté garlic, mushrooms, & onions in olive oil. Add salt, pepper and the crushed red pepper.
  2. When that is cooked, turn off the heat and add in some cut up arugula. Let it cook and wilt in the warm pan as you mix it with the mushrooms and onions. This arugula is from the Farmer’s Market!
  3. Toast the bread, butter it. I used a giant slab of seeded french bread from Mirabelle bakery in Urbana.
  4. Top the bread with veggies and grate your choice of cheese. I used sharp white cheddar and goat cheese. Add fresh arugula on top of this.
  5. Oh My God, eat!


After not eating much all day and biking through swarms of aphids, I was still hungry and ate a small salad of fresh arugula, basil, scallions and pinto beans with Newman’s Own Olive Oil & Vinegar salad dressing. I looooove arugula’s bitter and strong flavor.

Written by Maria

September 22, 2009 at 12:19 am

Posted in dinner, easy, salad, sandwich

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