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4

My home pickled beans get spicy because there's a dried red pepper or two in the jar, along with a dill head and some garlic cloves. The beans are very nice in a sandwich. But you could pickle-and-spice anything at all and use it to jazz up the sandwich. The texture is that of a soft vegetable. Also, look into mustard greens and their relatives. They look ...


4

For this specific requirement I eat sliced cherry peppers in my sandwiches. While they are not the length that you could cut cucumbers, I have little problem keeping them in the sandwich. I have about as much trouble keeping tomatoes in the sandwich, and I rarely have to replace them.


3

Watercress, sorrel, nasturtium leaves (or Nasturtium flowers, but the leaves will work better in a sandwich.) All are spicy, but it's not "hot pepper flavor." You could pickle some peppery (spiced up) cucumber slices - slice them and marinate with hot peppers in the refrigerator (assuming you don't want to go to the bother of canning them, "refrigerator ...


3

Deseeding the pepper thoroughly and slicing it into millimeter thick rings should make it stay put. You could sprinkle the rings on like a green herb.


2

One way to make your sandwich spicy would be kimchi, or if you have the time, you can make your own spicy pickled cabbage in your refrigerator, as explained in this recipe for hasperat.


2

What I did to solve my problem was I made a thick cheese sauce with some of the pepperjack/sharp cheddar (grated some of it, coated in corn starch, melted in a little bit of milk), and mixed that into the meat mix, just enough cheese sauce to bind it, just enough to make the meat start sticking together (and I reduced amount of sliced cheese on top and ...


1

Take a Mozzarella cheese ball and break apart about 2 inch sections. Take enough that you think is going to be enough for how much meat you would like for your sandwich. Put the ingredients of meat and cheese together in a food processor. Grind together and then cook or sear the patties. The cheese should melt well enough to hold all of the meat with it, and ...



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