Over the holidays I have been making two sandwiches that I enjoy a lot.
1. A turkey sandwich on wheat bread. One slice of bread is placed in the toaster oven with turkey and white chedder. The other slice is just toasted. Miracle whip, tomatoes, and lettuce are put on the plain toasted slice. Put the slices together and you have a tasty sandwich
2. A warmed pita with hummus, tomatoes, lettuce, and a little bit of fetta. Also delicious.
Anyone else have good sandwiches to recommend?
Posted by TomDavidson (Member # 124) on :
"Over the holidays I have been making two sandwiches that I enjoy a lot."
And you aren't done yet?
Posted by Allegra (Member # 6773) on :
Well it is a long drawn out process to make a really good sandwich. Posted by Brian J. Hill (Member # 5346) on :
My favorite (as of late) is the spicy chicken sandwich: 1. Heat up a breaded chicken patty in the microwave 2. Put a generous amount of mayonaise on a slice of whole wheat bread. Sprinkle a lot of black pepper on the mayonaise. 3. Place the chicken patty on the slice of bread with mayo, top it with a slice of white american cheese, and place it, open-faced in the toaster oven. 4. Put another slice of wheat bread next to the open faced one in the toaster oven. 5. When the cheese is all ooey-gooey yummy meltedness, take the sandwich out of the toaster oven and put it together. 6. Enjoy!
**if you happen to have it, bacon makes this sandwich even better, or, in a pinch, REAL bacon bits. Put it in between the patty and the cheese.***
This fits all the criteria for single guys in college: Cheap, easy, delicious, and pretty darn filling.
On a related note: the toaster oven is THE necessary kitchen appliance for bachelor-pad dwellers. If you don't have one, get with the program, man!
Posted by Nato (Member # 1448) on :
I love those turkey sandwiches immediately post-thanksgiving with stuffing, gravy, and cranberry sauce.
Posted by Icarus (Member # 3162) on :
My favorite sandwich is a medianoche.
Posted by Elizabeth (Member # 5218) on :
We have a pannini place near us, and my favorite is the "Paris." Turkey, avocado, Brie and tomato.
Posted by Allegra (Member # 6773) on :
Brian: I think I have the ingredients for that. When I get hungry later I might give it a try.
I usually do not make sandwiches with the leftover turkey. I usually stand in front of the fridge with a salt shaker at 2 in the morning and eat some.
Icarus: What does it have in it?
Elizabeth: That sounds amazing. Brie in anything is amazing
[ January 03, 2005, 10:37 PM: Message edited by: Allegra ]
Posted by Kwea (Member # 2199) on :
A good Ruben, of course.
Posted by Icarus (Member # 3162) on :
quote: The correct ingredients: 3/4 inch ham, 3/4 inch sliced pork, several slices of swiss cheese, pickle slices sliced the long way, and mustard, all on pressed Cuban bread. (Do you Americans press any of your sandwiches? Do you even know what I'm talking about? It's like a waffle iron, but with smooth flat surfaces, that heat and press the sandwhich.)
If the sandwhich is less than 3 and a quarter inches tall you are getting ripped off.
A medianoche is the same sandwhich but on a sweet roll instead of Cuban bread. While I generally love Cuban bread, I prefer a medianoche because it's not quite so crusty.
The mustard should be between the swiss cheese and the bread. Many places no longer serve Cuban sandwiches with mustard, either because Nicaraguans don't like them that way, or because they don't want to get their sandwhich presses dirty. The sad thing is that now many people don't know the correct recipe for the sandwich at all. This is lamentable, but I can deal with it.
If someone serves you a Cuban sandwich or medianoche with mayonaise in it, you should return after closing and burn the place down.
quote: A cuban sandwich and a medianoche are essentially the same thing; only the bread differs. A cuban sandwich is on cuban bread, which is similar to french or italian only less crusty, ideally. A medianoche is on a kind of sweet bread. Many Americans get the wrong impression when I say this. It's not sweet to an overpowering degree. Nobody would confuse this bread with a dessert. Either way, within the bread is a minimum of one inch of the following: sliced ham, sliced pork, swiss cheese, pickle (sliced the long way, not the short way) and mustard. The order I gave is pretty much the correct order from bottom to top (though the two meats can go in pretty much either order). The sandwhich should be pressed in a sandwich press.
A lot of sandwich shops cheat by adding the mustard after pressing the sandwich (in the wrong place since the cheese will have attached itself to the bread). They do this to avoid getting the press messy with oozed mustard (a good name for a rock band, by the way). While I don't consider this unforgivable, some purists would disagree.
Any sandwich that comes without mustard is notauthentic. Any sandwich that comes with less than a full inch of contents is notauthentic. Any shop that includes mayonaise, lettuce, tomato, or ketchup within its sandwich ought to be burned to the ground, and its employees branded.
-Spreading the Gospel of Cuban Sandwiches everywhere Posted by Allegra (Member # 6773) on :
I wouldn't want to cross an Cuban sandwich purist. Posted by Icarus (Member # 3162) on :
You're darned tootin'!
Posted by Papa Moose (Member # 1992) on :
Monte Cristo from The Blue Bayou.
Posted by fiazko (Member # 5812) on :
Sheetz MTO:
White bread Roast beef Bacon Provolone Lettuce Pickles Green peppers Extra mayo
Too bad there isn't a Sheetz for 100 miles in any direction, and I have yet to find a local deli that has all the components. (And Subway is a substandard substitute.)
Posted by blacwolve (Member # 2972) on :
I've been rereading all the Betsy-Tacy books. If you haven't read them, one of the traditions in Betsy's family is the Sunday Night Lunch at which her father makes sandwiches out of sweet onions. I was getting hungarier and hungarier reading the descriptions, so I finally went out and got some sweet onions and sharp cheddar cheese. Combined with bread, mayo, and cumin this makes a delicious sandwich, and I'm generally very anti-sandwich.
Posted by Vadon (Member # 4561) on :
Pop, do you like your Monte Cristos the deep fried way?
Icarus, that Cuban sandwich sounds sort of panini-esque and yummy.
Kwea, Reubens are awesome.
Edit: I realize I have no favorite sandwich, as these all sound so good. I always order something different(except for The Paris when I am at the panini store.)
[ January 04, 2005, 07:45 AM: Message edited by: Elizabeth ]
Posted by Anna (Member # 2582) on :
I love what we call "paninis", they are hot sandwiches. I especially love a panini with tomatoes and goat cheese. Yummy.
Posted by Farmgirl (Member # 5567) on :
Simplicity
My absolute favorite sandwich to make to eat-and-run is: Toasted bread, one slice cheese Slices of fresh tomato from the garden
No way that can be beat!
FG
Posted by Brian J. Hill (Member # 5346) on :
I thought this thread was 'bout sandwiches you can make yourself, not ones you buy at some local chain that doesn't exist here . Anyway, since it is breakfast time here in the States, I thought I'd share one I like to make for breakfast. Presenting the Steak'um, Egg and Cheese :
1. Fry up a Steak'um (or, if you're cheap like me, a generic brand frozen sliced steak) on the griddle. While it's cooking, spread a layer of mayo on a slice of bread. 2. Place the cooked steak on the mayo. Put a slice of cheese on the steak. 3. Fry an egg in the steak grease. Break the yolk, flip it, then fry until the whole thing is cooked (Medium.) 4. Put the egg on the cheese, top it with another piece of bread. 5. Enjoy!
Posted by saxon75 (Member # 4589) on :
Joe, ever since the first time you mentioned a cuban sandwich on this board, I have been very grieved that I'll never be able to enjoy a real one.
-----------------------------------
Lots of sandwiches are near and dear to my heart, but the one that I think about most often is from Rinaldi's Italian Deli in El Segundo, CA. Boar's Head pastrami, lettuce, tomato, pickles, onions, pepperoncinis, and mayonnaise on a freshly baked sub roll, topped with mozzarella cheese and then heated in a sandwich oven until the cheese melts.
God, I miss that sandwich. ::sigh::
Posted by Farmgirl (Member # 5567) on :
Brian -- that sounds really good!
We eat a LOT of fried egg sandwiches (what with having our own chickens and all) -- two eggs, cheese, mustard. But I will have to try adding the steak'ums sometime and see how it is
Farmgirl
Posted by xnera (Member # 187) on :
Paninis are becoming popular in the U.S., Anna. Many sandwich shops (such as Panera and The Corner Bakery) now feature them on their menu.
I don't have any special sandwiches that I make at home, but I do like a good chicken salad, which is what I am craving today. The very best chicken salad I ever had was in the food court of the Caribbean Beach Resort at Disney. I think they made it from honey roasted chicken, which gave it a nice sweetness without the sugary taste of most deli chicken salads. I actually prefer my chicken salad on the tangy side, but this one was really, REALLY good. I sometimes roast a chicken at home and then use the leftovers to make chicken salad. It's usually just chicken, mayo, and spicy brown mustard, but it's yummy. Oh, and it MUST be served on a croissant.
Reubans are quite nice, if done well. The last one I ordered had barely any kraut or Thousand Island on it, and so was mostly corned beef on rye. Very disappointing.
Monte Cristos are lovely as well, but I only have those about once a year, if that.
This thread is making my mouth water! I was going to go to McDonald's for lunch today, but maybe I will go to Potbelly instead.
Posted by saxon75 (Member # 4589) on :
Reubens are another source of distress for me. I want to like them, but my intense dislike of caraway and sauerkraut prevents it.
Posted by xnera (Member # 187) on :
Farmgirl, my ex-bf did Breakfast Tacos that were yummy:
Cook a package of Jimmy Dean sausage (or other breakfast sausage) in skillet until done. Your choice if you use spicy or mild.
Drain fat, and return to skillet.
Break a dozen eggs directly into skillet, and scramble along with the sausage. Cook until done.
Serve in heated tortilla shells, which cheddar cheese and salsa if desired.
Easy, yummy, and makes plenty.
Posted by Dagonee (Member # 5818) on :
A good italian sub with onions, hot peppers, red wine vinegar, salami, pepperoni, and good cappacola, proscuto, or mortadello. (I'm not even trying to spell those right.) Add provologne and mozzerella and stick in an oven until the cheese is melted and the meat is hot.
Dagonee
Posted by Annie (Member # 295) on :
I like how sandwich discussions with Mike always produce a bit of bittersweet, yearning poetry.
The bestsandwichieverate was from Tony Caputo's in Salt Lake. It was on crusty Italian bread with fresh mozerella, tomatoes, basil leaves and balsamic vinegar. Sigh....
I also had a really good sandwich in Paris - tomatoes and chevre. Same concept, just as marvelous.
My favorite sandwich to make is this: smoked turkey and provolone with a little rosemary garlic dressing on french bread - toasted in the oven, and then you add tomatoes and sprouts (or green leaf lettuce).
Posted by solo (Member # 3148) on :
I don't think I have ever had Thousand Island on a Reuben. The correct way to have a Reuben (in my experience) is:
Dark Rye Bread Hot (not sweet) mustard Corned Beef Sauerkraut Dark Rye Bread
It is acceptable to have on light rye bread but dark is much better.
Posted by xnera (Member # 187) on :
Traditionally, Reuben sandwiches are made with rye bread, corned beef, swiss cheese, kraut, and thousand island dressing. Allrecipes.com backs me up on this. But I've heard of enough variations that using hot mustard instead of the thousand island doesn't surprise me. I have had Reubens that were made with something other than thousand island, but I prefer the traditional.
Posted by dread pirate romany (Member # 6869) on :
The order your own from the local HFS deli-
ww sun dried tomato foccacia chicken salad red onion avacado dijon mustard montery jack
Posted by Coccinelle (Member # 5832) on :
While growing up my family always had "Sunday Sandwiches" (named such since they were only served on Sundays)
1 slice of bread (lightly toasted on one side) place all ingredients on non-toasted side Slice of sharp cheddar cheese (to cover bread) Tomato Slice Onion slices (lightly cooked in butter) Two slices of bacon
Place in broiler and cook until cheese is melted. Sauteed mushrooms may be substituted for the tomatoes.
Posted by saxon75 (Member # 4589) on :
O Sandwich! my Sandwich! O truest of the true! The empty rumbling of my stomach calls for only you! Your bread is fresh, your onions sharp, your lettuce never wilting. Pastrami lean and warm and rich and mozzarella melting! But O heart! heart! heart! O distant Italian deli, Where out of reach my Sandwich lies, Instead of in my belly.
Posted by Dagonee (Member # 5818) on :
Bravo saxon, bravo!
Posted by saxon75 (Member # 4589) on :
::bows::
Posted by Noemon (Member # 1115) on :
::applauds::
Mike, you kick ass.
Someday I will try Rinaldi's
Posted by amira tharani (Member # 182) on :
Best sandwich to get from a sandwich shop: Hot salt beef Swiss cheese Mustard (wholegrain) Gherkins ... preferably on Ciabatta, but not that bothered.
Best sandwich to make at home: Fried egg and grated cheddar Or Mozarella slices, tomato, basil, and pine nuts.
Posted by Architraz Warden (Member # 4285) on :
I'm shocked and appalled that no one has said a single thing about Perfectly Normal Beasts. I mean, is there another book that goes into such explicit detail concerning sandwiches?
And on a serious note, prosciutto sandwiches are pretty excessively tasty.
Feyd Baron, DoC
EDIT: And because I couldn't resist, here's probably the most light hearted part of Mostly Harmless...
quote: There is an art to the business of making sandwiches which it is given to few ever to find the time to explore in depth. It is a simple task, but the opportunities for satisfaction are many and profound: choosing the right bread for instance. The Sandwich Maker had spent many months in daily consultation and experiment with Grarp the baker and eventually they had between them created a loaf of exactly the consistency that was dense enough to slice thinly and neatly, while still being light, moist and having that fine nutty flavour which best enhanced the savour of roast Perfectly Normal Beast flesh.
There was also the geometry of the slice to be refined: the precise relationships between the width and height of the slice and also its thickness which would give the proper sense of bulk and weight to the finished sandwich: here again, lightness was a virtue, but so too were firmness, generosity and that promise of succulence and savour that is the hallmark of a truly intense sandwich experience.
The proper tools, of course, were crucial, and many were the days that the Sandwich Maker, when not engaged with the Baker at his oven. would spend with Strinder the Tool Maker, weighing and balancing knives, taking them to the forge and back again. Suppleness, strength, keenness of edge, length and balance were all enthusiastically debated, theories put forward, tested, refined, and many was the evening when the Sandwich Maker and the Tool Maker could be seen silhouetted against the light of the setting sun and the Tool Maker's forge making slow sweeping movements through the air trying one knife after another, comparing the weight of this one with the balance of another, the suppleness of a third and the handle binding of a fourth.
Three knives altogether were required. First there was the knife for the slicing of the bread: a firm, authoritative blade which imposed a clear and defining will on a loaf. Then there was the butter-spreading knife, which was a whippy little number but still with a firm backbone to it. Early versions had been a little too whippy, but now the combination of flexibility with a core of strength was exactly right to achieve the maximum smoothness and grace of spread.
The chief amongst the knives, of course, was the carving knife. This was the knife that would not merely impose its will on the medium through which it moved, as did the bread knife; it must work with it, be guided by the grain of the meat, to achieve slices of the most exquisite consistency and translucency, that would slide away in filmy folds from the main hunk of meat.
The Sandwich Maker would then flip each sheet with a smooth flick of the wrist on to the beautifully proportioned lower bread slice, trim it with four deft strokes and then at last perform the magic that the children of the village so longed to gather round and watch with rapt attention and wonder. With just four more dexterous flips of the knife he would assemble the trimmings into a perfectly fitting jigsaw of pieces on top of the primary slice. For every sandwich the size and shape of the trimmings were different, but the Sandwich Maker would always effortlessly and without hesitation assemble them into a pattern which fitted perfectly. A second layer of meat and a second layer of trimmings, and the main act of creation would be accomplished.
The Sandwich Maker would pass what he had made to his assistant who would then add a few slices of newcumber and fladish and a touch of splagberry sauce, and then apply the topmost layer of bread and cut the sandwich with a fourth and altogether plainer knife. It was not that these were not also skilful operations, but they were lesser skills to be performed by a dedicated apprentice who would one day, when the Sandwich Maker finally laid down his tools, take over from him. It was an exalted position and that apprentice, Drimple, was the envy of his fellows. There were those in the village who were happy chopping wood, those who were content carrying water, but to be the Sandwich Maker was very heaven.
And so the Sandwich Maker sang as he worked.
He was using the last of the year's salted meat. It was a little past its best now, but still the rich savour of Perfectly Normal Beast meat was something unsurpassed in any of the Sandwich Maker's previous experience. Next week it was anticipated that the Perfectly Normal Beasts would appear again for their regular migration, whereupon the whole village would once again be plunged into frenetic action: hunting the Beasts, killing perhaps six, maybe even seven dozen of the thousands that thundered past. Then the Beasts must be rapidly butchered and cleaned, with most of the meat salted to keep it through the winter months until the return migration in the spring, which would replenish their supplies.
The very best of the meat would be roasted straight away for the feast that marked the Autumn Passage. The celebrations would last for three days of sheer exuberance, dancing and stories that Old Thrashbarg would tell of how the hunt had gone, stories that he would have been busy sitting making up in his hut while the rest of the village was out doing the actual hunting.
And then the very, very best of the meat would be saved from the feast and delivered cold to the Sandwich Maker. And the Sandwich Maker would exercise on it the skills that he had brought to them from the gods, and make the exquisite Sandwiches of the Third Season, of which the whole village would partake before beginning, the next day, to prepare themselves for the rigours of the coming winter.
Today he was just making ordinary sandwiches, if such delicacies, so lovingly crafted, could ever be called ordinary. Today his assistant was away so the Sandwich Maker was applying his own garnish, which he was happy to do. He was happy with just about everything in fact.
He sliced, he sang. He flipped each slice of meat neatly on to a slice of bread, trimmed it and assembled all the trimmings into their jigsaw. A little salad, a little sauce, another slice of bread, another sandwich, another verse of Yellow Submarine.
[ January 04, 2005, 12:40 PM: Message edited by: Architraz Warden ]
Posted by Teshi (Member # 5024) on :
Beef, Havarti and Onion.
Mmmmm.
Posted by Annie (Member # 295) on :
At Galactic Cactus, Mike is Minister of Sandwiches. Can we elect him to that position here as well?
Posted by Zalmoxis (Member # 2327) on :
Icarus:
My father was in Florida doing disaster relief (he works for the SBA), and I tried to convince him and my mom to try a medianoche, but sadly, they weren't able to make it to any of the Cuban places I found for them via the site you linked to.
------ There's so many...
But here's one that I made up one evening when I had to run to an evening activity and my mom hadn't made dinner yet.
Toast two slices of a multi-grain wheat bread -- I believe the brand was "Hollywood" or something like that -- but the point is that it wasn't a super seedy bread -- more like a rye bread without caraway.
Spread one slice with cream cheese.
Sprinkle a heaping teaspoon of caviar on the cream cheese -- this was the only time we had ever had caviar in the house -- it was the cheap (relatively speaking) brand you can buy in most supermarkets.
Open a can of kippered herring and arrange the fillets on top of the caviar and cream cheese.
Lay a crisp leaf of non-Iceberg lettuce on top of the herring.
Spread a very thin layer of mayonaisse (the real stuff -- not miracle whip) on the other slice and top off the sandwich.
Fran-freakin-tastic.
And it was one of those weird things where we had all these ingredients we rarely or never have in the house.
Hmmm. I've never tried to duplicate it. Perhaps I should.
Posted by saxon75 (Member # 4589) on :
I like a lot of different sandwiches, but I'm pretty sure a caviar and herring sandwich has nothing for me.
Posted by Dagonee (Member # 5818) on :
"Kippers for breakfast? Is it St. Swillings day already?"
Posted by Allegra (Member # 6773) on :
All the sandwiches sound so good.
Except the Ruben. I cannot stand sourkraut. There were a few times in elementary school when I would come home from school and my mom would be cooking sourkraut. I could barely walk inside without gaging.
I have never had caviar. If I ever try it and discover I like it I might try it on a sandwich.
Posted by digging_holes (Member # 6237) on :
It grosses everyone out until they actually taste it. Sadly, most poeple are not courageous enough to do that. I ate thousands of them when I was little. Now my mom makes my sandwiches.
Posted by solo (Member # 3148) on :
I used to eat peanut butter and pickle sandwiches all the time. Never tried it with mustard and cheese though.
Posted by digging_holes (Member # 6237) on :
Yay! A kindred spirit!
Actually, originally it was without mustard. I added that because I found it too dry.
Posted by Zalmoxis (Member # 2327) on :
saxon:
So does that make you a snob or a philistine?
Posted by saxon75 (Member # 4589) on :
Can't it be both?
Posted by Zalmoxis (Member # 2327) on :
Dilettante it is, then.
Posted by Icarus (Member # 3162) on :
Mike, why not, because you're in California, or because of the mustard?
Sorry to hear it, Zal.
Posted by Danzig avoiding landmarks (Member # 6792) on :
There is no sandwich but the BLT. It has four ingredients: Bread, Bacon, Lettuce, and Tomato. Mayonaisse (sp?) is not acceptable.
Posted by TomDavidson (Member # 124) on :
I actually prefer my BLTs with Miracle Whip.
Posted by Danzig avoiding landmarks (Member # 6792) on :
Heathen.
Posted by Jay (Member # 5786) on :
BLT w/ cheese
Posted by Elizabeth (Member # 5218) on :
Oh, Tom. My respect for you just shrivelled up like lettuce in the sun. Miracle Whip?!?!?!
Posted by Lost Ashes (Member # 6745) on :
Dried beef, sharp cheddar cheese, a touch of mayo, a thin slice of red onion on wheat bread. A couple of small pickles and a few peanut buttered crackers on the side.
That's what my Dad would make for me when I was kid and yanno, it's still my favorite today.
Posted by ketchupqueen (Member # 6877) on :
You know what I'm thinking of? Bacon and avacado with mayo on toasted honey-wheat bread.
Mmmm, or a torta Cubano from Tortas Mexico...
Posted by Zalmoxis (Member # 2327) on :
I don't know how I missed this before.
Miracle Whip?!
I agree with Danzig and Elizabeth.
----------
Here's a good one:
Turkey Provolone Avacado Bacon Lettuce
light mayo on a sweet french roll
----------
Anybody a fan of meatball sandwiches? With fixings or without?
I personally go with just meatballs and sauce plus provolone or swiss and a shot of parmesan and dash of black pepper on any type of Italian roll.
Posted by Megan (Member # 5290) on :
I like meatball sandwiches! mmmm.
My favorite, though, is sauteed artichoke hearts and mushrooms, with provolone cheese.
Posted by ketchupqueen (Member # 6877) on :
I don't like the way most meatballs they use on meatball sandwiches taste. It's a good idea, but I've never been pleased with the execution. Now, a good meatloaf sandwich makes me very happy.
Posted by saxon75 (Member # 4589) on :
quote:light mayo on a sweet french roll
Now, do you mean that only a small quantity of mayo should be used, or that mayo with less fat should be used? Because lowfat mayo is an offense against nature.
Posted by Megan (Member # 5290) on :
*feels the need to horrify everyone*
I like light Miracle Whip.
Posted by ketchupqueen (Member # 6877) on :
I refuse to eat anything except full-fat, bona fide Best Foods/Hellmann's mayo. Unless it's home-made.
Posted by sarcasticmuppet (Member # 5035) on :
My roommate taught me of the greatest Grilled Cheese sandwich ever, with mayo, yellow mustard, garlic powder, and cojack. Sometimes I had ham, but either way it's tasty tasty.
Posted by TomDavidson (Member # 124) on :
Hey, I have to defend Miracle Whip. While it's not good -- or even tolerable -- on many sandwiches, there's a sweet and tangy aftertaste that, once acquired, is a good compliment to tomatoes and bacon and consequently perfect for BLTs.
But, then, I also really like pickled herring, so YMMV.
Posted by Jay (Member # 5786) on :
Ruben with curly fries and blue cheese.
Posted by Allegra (Member # 6773) on :
I didn't have real mayo until I was 10 so miricle whip suits me just fine. It makes the sandwich moist and does not have an unpleasant flavor or a bunch of fat. I like real mayo, but the sheer amount of calories it adds to a sandwich does not seem worth it.
Posted by ketchupqueen (Member # 6877) on :
Miracle Whip is an unpleasant flavor. Ick.
Posted by arevoj (Member # 7347) on :
Pastrami - sliced thin, piled high Pepperoni - sliced thin, also piled high Provolone Hot Deli Mustard Hard Roll
Heat pastrami and pepperoni slightly in skillet or on flat grill. Place provolone on meat in skillet to allow it to melt slightly. Stack all on a hard roll with hot deli mustard. (Toasted onion rolls also work nicely.)
Excellent sandwich.
Posted by Elizabeth (Member # 5218) on :
Tom, there is no defense. It is like placing the toilet paper roll overhand, or eating your vegetables before your mashed potatoes. Come on!
Posted by Allegra (Member # 6773) on :
arevoj-Why not put roasted onions on the samdwich too?
btw: Welcome to Hatrack Posted by School4ever (Member # 5575) on :
I can't stand mayo or miracle whip.
That said I love french dips and Philly Cheese Steaks. Since I am not from Philly, I don't know if it is supposed to have mayo or not, but I won't eat them with mayo. The best Cheese Steaks I ever had came from this place that went out of business because it was in a terrible location. It was a sad day the day that place closed down.
Posted by Derrell (Member # 6062) on :
The best meatball sandwich I've ever had is the one I got at the Claim Jumper. I ordered the meatball, beacause I didn't want a lot of food, like they normally give you at the Claim Jumper.
What I got was over a foot long and the meatballs were so big I had to use a knife and fork.
For anyone who's never eaten at, or heard of the Claim Jumper .
Posted by Icarus (Member # 3162) on :
quote:My roommate taught me of the greatest Grilled Cheese sandwich ever . . .
Whoa. Freeze. My wife showed me how to make the greatest Grilled Cheese sandwich ever. And it's quite simple, actually. You use sliced cheddar cheese, to which you add a tablespoon or so of port wine cheddar.
You can similarly make the Greatest Omelet Ever, and the Greatest Hamburger Ever.
And if you don't believe me, you can come to my house and I'll make it for you, and see if you dare tell me that to my face.
Posted by rivka (Member # 4859) on :
Hmm. So many Miracle Whip haters here. *shakes head sadly* I agree it shouldn't simply take the place of mayo (and light mayo, contrary to saxy's claims, is quite good) on a sandwich, but it works well in many dressings (pasta or potato salad, f'rinstance).
quote: It is like placing the toilet paper roll overhand, or eating your vegetables before your mashed potatoes.
I do both of those as well.
Posted by arevoj (Member # 7347) on :
Thanks, Allegra. Onions sound like a great addition; I'll be sure to add some next time.
Thanks for the welcome, too.
Posted by Elizabeth (Member # 5218) on :
Rivka, dear, you are hopeless.
Icarus, I love grilled cheese made with sharp cheddar. I dip them in Worcestershire sauce. (Lea and Perrins only, of course)
Posted by Dagonee (Member # 5818) on :
You have to eat your vegetables before your mashed potatoes. The potatoes get rid of the vegetable taste.
Posted by Elizabeth (Member # 5218) on :
Oh, for Pete's sake. Are you people going to make me dredge up the "Way Things Should Be" thread again? Potatoes are always eaten first in any meal, while they are hot and the butter is all melty and warm. I might as well add here that one must eat all of one item before continuing to the next item. This is the Eleventh Commandment.
Posted by vwiggin (Member # 926) on :
French-Vietnamnese sandwich:
Vietnamese ham, barbecued pork, chicken meat on a short baguette; flavored with vinegary pickled vegetables, cilantro and jalapeño peppers.
(Although their light mayo is every bit as good and all natural as the original... with half the calories).
Begone evil Miracle Whip-minions of sandwichy doom!
Posted by saxon75 (Member # 4589) on :
I stand by my convictions. Light mayonnaise is an abomination.
Posted by Zalmoxis (Member # 2327) on :
saxon:
Did you even have to ask?
------- Okay -- here's a genius grilled cheese sandwich:
Buttered bread Any type of semi-hard, non-cheddar, mild cheese (Gouda works great. Jack is okay but not as good. Maybe provolone.) Artichoke hearts preserved in oil (and if you can find the ones that are in garlic-infused oil -- even better)
Toast in a sandwich press
Posted by Zalmoxis (Member # 2327) on :
rivka and Tom:
Miracle Whip is too sweet.
The tang in Miracle Whip is an instance where the condiment is trying to do too much. What it should be replaced with is chopped up pickles (and perhaps just a touch of pickle jouice) in pasta and potato salad (rivka) or a large kosher dill on the side of a BLT (TomD).
Posted by saxon75 (Member # 4589) on :
I think this thread proves that I do need to ask.
Posted by Zalmoxis (Member # 2327) on :
All we can do is educate, sax. People have to decide for themselves if they are going to live the enlightened way.
Although it does appear that we part ways on the whole smoked fish issue. But that's a minor point of doctrine compared to this whole mayo heresy that has arisen.
----- But on to more important matters:
My new favorite Italian deli combo is salami, copa and smoked provolone. Anybody else a copa fan? I like it better than prosciutto because it's
a: cheaper b: not as stringy (which prosciutto can be -- even sometimes stuff that's not at the way low end of the scale)
Posted by saxon75 (Member # 4589) on :
I'm not familiar with copa. Capicola I've heard of, but not copa. If it's like prosciutto, though, I could get behind a sandwich like that. There's a little French bistro around the corner from my apartment that serves prosciutto panini that I like quite a bit.
The question I have about this sandwich is how well-balanced it is. Salami generally has a lot of flavor, and prosciutto and provolone tend to be more subtle although smoking the provolone does kick it up a notch. I could see the salami overpowering the whole sandwich, though.
Posted by Elizabeth (Member # 5218) on :
"People have to decide for themselves if they are going to live the enlightened way."
Or, in the case of mayonnaise, the nonlightened way.
[ February 03, 2005, 04:24 PM: Message edited by: Elizabeth ]
Posted by Megan (Member # 5290) on :
*decides to horrify people EVEN MORE*
I like a toasted tomato sandwich with light miracle whip and a diet coke on the side.
Seriously, I think if you're raised with this sort of thing being the norm, it tastes just fine to you. In fact, "normal" mayo tastes far too heavy for me.
Posted by Elizabeth (Member # 5218) on :
I am not big on the classic Italian "cold-cut" grinder, but I recently had a huge craving for one, and it was so good.
I think of the Sopranos, and Tony eating his "gabagool." (capicola)
Posted by Zalmoxis (Member # 2327) on :
Copa is very dry, spicy, thin-sliced, smoked ham. It's kind of a poor man's prosciutto (althought it's still expensive).
It's got a bit more kick than proscuitto.
But you're right, the salami does dominate. The other two flavors do complement it however and they also balance out the texture -- which is another very imporant aspect of sandwiches.
Posted by Elizabeth (Member # 5218) on :
I have been making panini lately, and I need some good suggestions for filling. What else was in the one you had with the capo or whatever?
The one i have been making is sauteed portabella mushrooms, red onions, and sharp cheddar. Very yummy, but I want to try a meaty one.
Posted by saxon75 (Member # 4589) on :
Zal, I may have to try this sandwich some time. Now, personally, I don't care for mustard, but I could see how a little tangy mustard could complement that sandwich quite well for someone who was into it.
[ February 03, 2005, 06:45 PM: Message edited by: saxon75 ]
Posted by Annie (Member # 295) on :
quote:But, then, I also really like pickled herring, so YMMV.
I have to say this - I've been repressing it for too long. Tom made me try pickled herring at KamaCon. I've been torn about whether or not to post on the "What's the worst thing you ever ate" thread for days....
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(And Subway is a substandard substitute.)
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. Anyway, since it is breakfast time here in the States, I thought I'd share one I like to make for breakfast. Presenting the Steak'um, Egg and Cheese :![[Evil Laugh]](graemlins/evillaugh.gif)
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