turkey club, piled high with bacon. and mayo on the side so i can use two to three times as much as one would normally put on.
turkey club, piled high with bacon. and mayo on the side so i can use two to three times as much as one would normally put on.
Three main ingredients:
Turkey:
Bacon:
Guacamole:
As long as you have those three ingredients, it is an awesome sammich. Usually I like it on wheat bread with some pepperjack cheese. Yummm
I love to immitate Issac's rose of sharon sammich but haven't done it recently- they do it on a pretzel break but I dont have that so I did it on a nice piece of hearty bread, portabella mushrooms, a piece of lettuce, tomato (which I ask to take off) spinach with melted provolone cheese and honey-Dijon dressing. and some onion.. just my veggie influence of some fun, :)
Tomato, mayo and fresh potato bread with a little salt and pepper. I think I may be drooling a bit.
Does a Calzone count as a sammich? If so that is mine. Otherwise put me down for peanut butter and marshmallow cream on decadent white bread. It's even good for breakfast.
From here :http://www.ithacabakery.com
Spicy Italian bagel topped with bacon scallion cream cheese, sliced locally grown tomato, melted muenster and crispy bacon.
This is breakfast, BTW.
Double bacon FTW.
Cheeseburger. Best sandwhich, ever. No contest.
A sandwich called Hidden Sweetness from Mama Gaia's in Cambridge, MA... Only had it once years ago, but still remember it fondly...
Marble bread slathered in cream cheese, thick cut black forest ham, swiss, lettuce, red onion, and slices of golden delicious apple. Ripple chips and a dill spear on the side.
I'm starving. Anybody up for a road trip?(:)
RoosterSauce wrote: Cheeseburger. Best sandwhich, ever. No contest.
THANK YOU!
edit: also, I can get behind anybody with a username which references that most Holy of condiments.
z31maniac wrote: ^When I was younger, I used to make sandwiches with potato chips.
I understand that's called "Philadelphis style". I do that to boring sandwiches like bologna.
Soften some butter and blend it with mayo. Smear butter/mayo blend on two slices of bread. Stack, in order, on griddle:
Bread
American cheese
Scoop of mac & cheese
Another slice of American cheese
Scoop of BBQ pork
Sauteed onions
Bread
Grill to a golden brown Enjoy!
I made one the other day that was pretty good. Toasted wheat bread, lettuce, tomato, sliced up pickle spear, good quality ham, turkey, bacon,swiss cheese, more mayo than necessary, and a little bit of spicy mustard +salt and pepper.
Oh also, over the summer I made one with some fancy bread we had around the house (no idea what kind, but it worked well) Toasted wheat, thinly sliced turkey, avacado, bacon, lettuce, tomato, red onion, mayo, salt and pepper.
As for the chips on the sandwich thing, I do that to all of my run of the mill bagged lunch sandwiches. The crunch is nice.
I guess my sandwich tastes could be summed up with the word "diner", which is the kind of food I grew up eating. I learned you make meatloaf for three reasons: 1) it's delicious; 2) sandwiches; and 3) more sandwiches if you make a big enough 'loaf. Put that on good fresh home-baked bread with a little mayo, a little mustard (discovered Kozlik's this summer--it's so good it must qualify as porn), lettuce and maybe tomato if they look good. Nummm nummm...
I'll also fry up a bologna sammich occasionally, again mostly as an excuse to sample some mustard. That goes warm and sweaty right onto cheap white bread and takes me immediately back to why I always liked my dad's lunches better than my mom's, 'cause his always involved frying. Ditto for some Jimmy Dean patties fried up and put between the same Wonder goodness, with Miracle Whip if you're going full-on old school.
I think I'm beginning to understand why my folks had cholesterol problems.
Margie
I really like horseradish mayo on my meatloaf sandwiches.
Pulled pork BBQ with mustard coleslaw
French Dip roast beef with onion and horseradish
Grilled cheese
/thread
There is a restaurant here that serves what they call a Flying Pig sandwich. Its pulled pork, a slab of ham, a link of sausage, and bacon topped with sweet BBQ sauce. Its darn near heaven.
Cold meatloaf + Sriracha = win.
the "RUEBEN" God's only intended use for Corned beef
I will second the appreciation of the patty melt. I'd say the patty melt and the traditional cheeseburger rank right up there with anything else that's ever been invented.
I also like patty melt variations, like the chicken melt, which is basically a patty melt with a grilled chicken breast instead of a burger patty. You can substitute lots of meats in there and it's still so, so good.
jg
I'm rather partial to my own twist on a caprese sandwich:
Thick tomato, fresh basil, mozzarella, and prosciutto grilled up on tasty bread (usually sourdough). It's like the ultimate grilled cheese.
Knurled wrote:
What's for dessert?
I don't discriminate..
so far, my favorite is turkey, bacon, lettuce/garden greens, tomatoes, swiss cheese, and ranch dressing on a Ciabatta roll, toasted to melt the swiss, thin out the ranch a bit, and give the bread a nice crunch and the whole sammich just enough warmth to be good year-round. a piping hot sammich sounds nice in the winter, but if I've just been outside all day in the peak of Virginia summer heat, I don't want to cook my mouth on my munchies, same way with a cold sammich. might be refreshing in the summer, but finger food should not contribute to your frostbite unless it's a dessert item. a nice, warm-ish sammich, however, doesn't care what time of year it is, it's good all day every day
RealMiniDriver wrote: Soften some butter and blend it with mayo. Smear butter/mayo blend on two slices of bread. Stack, in order, on griddle: Bread American cheese Scoop of mac & cheese Another slice of American cheese Scoop of BBQ pork Sauteed onions Bread Grill to a golden brown Enjoy!
I think I'll give this one a try sometime soon, it sounds too good to pass up
I really like a good Philly cheesesteak, with provolone, and with onions and peppers cooked into it.
One sandwich that I've never seen outside of Ohio that I think deserves broader recognition: The Cleveland Paninni. OK, I'm not sure how to spell it anymore, but here's how to make it:
RealMiniDriver wrote: Soften some butter and blend it with mayo. Smear butter/mayo blend on two slices of bread. Stack, in order, on griddle: Bread American cheese Scoop of mac & cheese Another slice of American cheese Scoop of BBQ pork Sauteed onions Bread Grill to a golden brown Enjoy!
You are my favorite person in the world right now. I really need to try this the next time I make pulled pork. And macaroni and cheese, obviously.
Although, if the Philly cheese steak counts as a sammich, it's the best. And I do discriminate: Jim's makes the best one. Pat's a close second.
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