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sandwich help - Page 2

post #16 of 35
1. Nice rare roast beef sliced thin
2. Boursin(sp?) garlic herb cheese
3. A coulple of thin slices of red onion
4. Some roasted red peppers

Get a good quality croissant, slice open & put cut-side down in a nonstick frying pan on med-low heat for a couple of mins.; spread some boursin cheese
on the bottom slice; put on the roast beef (loosely 'bunched', not slabbed on flat); top w/ onions & roasted peppers, close & enjoy
post #17 of 35
Quote:
Originally Posted by romafan
1. Nice rare roast beef sliced thin
2. Boursin(sp?) garlic herb cheese
3. A coulple of thin slices of red onion
4. Some roasted red peppers

Get a good quality croissant, slice open & put cut-side down in a nonstick frying pan on med-low heat for a couple of mins.; spread some boursin cheese
on the bottom slice; put on the roast beef (loosely 'bunched', not slabbed on flat); top w/ onions & roasted peppers, close & enjoy
Now that sounds delicious!
post #18 of 35
Sandwiches fall into the same category as pizza for me: the more stuff you put on there, the better it's going to taste. Also, I prefer to use different ingredients than the standard. Instead of plain mayo, try flavored mayo (Chipotle for me!), good olive oil with some Italian herbs, etc. Instead of American cheese, use something like a really sharp aged cheddar, smoked gouda, or a good pepperjack. Yeah, there's a big difference between the Butterball lunchmeat and good smoked Black Forest ham, prociutto, Italian beef, capicola salami, etc. Two key things for me are toasting the bread, and always adding lettuce or some sort of field green blend.
post #19 of 35
Fabienne seems to have become the go-to Styleforum resource for day-to-day gourmet advice. Thanks for the recs.

My favorite sandwiches...

Turkey (cut from a roast bird is best, but deli meat will do) with muenster cheese and cole slaw on pumpernickel toast.

Rare roast beef with swiss, a lot of horsradish, a little mayo, and a little salt on a hard roll or portuguese roll.

A mild mortadella and provolone on crusty bread.

Chorizo sausage and roasted pepper on crusty bread.
post #20 of 35
I'm a vegatarian but do consume dairy and fish on occassion. One of my favorite non meat sandwich is french baguete, slices of a tart green apple, brie and honey mustard. And for our faux meat specialty, toasted whole wheat bread, soy bacon, avacado, tomato and mayo. As for fish, onion bagel, chunks of smoked whitefish, cream cheese, tomato, red onion and capers.
Well it's time for lunch. Enjoy!

Gary

"VOTE" www.cbs4boston.com/alist
post #21 of 35
I suppose with sandwiches--like clothing--you have to coordinate different ingredients.
post #22 of 35
I will now be raiding the fridge.
post #23 of 35
Quote:
Originally Posted by shoreman1782

Chorizo sausage and roasted pepper on crusty bread.


Mmm...that sounds pretty good. I have some andouille sausage in the fridge that I'm going to cook up with some onion and red pepper, and try that on some toasted bread.
post #24 of 35
I like reubens, but I'm a fan of corned beef in general. Lebanon bolonga is good too, but it definately tastes like it is terrible for you heh
post #25 of 35
an overnight stop in pittsburgh ended up with me in a primanti brothers having dinner. i wasn't familiar with their food, and i was quite surprised to find my sandwich had fries in it.
post #26 of 35
A Sloppy Joe (the NJ deli kind):

Good rye bread, a schmear of Russian dressing, some good trukey (or roast beef, or ham), another piece of rye, a little more Russian, a slice or two of swiss, coleslaw, top w/ final piece of rye.

Cut in half (widthwise), then in thirds (lengthwise); wrap in wax paper w/ a toothpick through each of the six sections...

Nice dill spear (mabe some chips) & ice cold lager of choice...
post #27 of 35
Hey Oman,

Go down to Kensington Market and pick-up the following:

-Visit Global Cheese when it's not busy (during a weekday morning for instance) and just ask one of the guys at the front to recommend you some cheeses for sandwiches. Do a lot of sampling. They have some excellent smoked provolones, goat cheeses, and fetas there.
-Pick-up some deli meats, either at Global Cheese or European Meats (which is half a block up and near Tom's Clothing). If prosciutto isn't your thing (it's kind of stringy) I would suggest a good German Turkey Salami, a genoa salami, cappocolo (hot or sweet), rosemary porchetta (it's ham), or a good pancetta (it's italian bacon, get it sliced thin). Just do more sampling and lean towards anything with "parma" on the label, that means it's from Italy.
-Stop by one of the bakeries and load up on anything fresh.
-Find some good mustards (I love a good whole grain mustard) and my personal favourite Herman's Low-Fat Mayo.
-Head up to Bloor and Brunswick and go to Mel's and pick-up a couple jars of Putter's Pickles (seriously, best pickle ever). While you're there have a Montreal Smoked Meat Sandwich (I go for the lean, it's slightly spicy).

Enjoy.

P.S.>Is pastrami another term for what Canadians call "Montreal Smoked Meat?"
post #28 of 35
Quote:
Originally Posted by yanks2182
I think an important step is to texture your meat. There's nothing worse than biting into a sandwich with flat meat. I fold the meat, and twist it. Don't put the slices the same way.
this is key. i usually take 4 slices of meat that are bigger than the bread. i place them on the bread even on one side and have it bunched up on the other side. i make sure that there is a bunched-up side on each side of the bread, that way the meat is layered on each side of the sandwich, it turns out awesome. p.s. vegetarians don't eat fish. pescatarians are vegetarians that eat fish.
post #29 of 35
Quote:
Originally Posted by Aaron
P.S.>Is pastrami another term for what Canadians call "Montreal Smoked Meat?"
If I remember correctly, then yes. Edit: Sorry. Looks like my memory doesn't serve me right as they aren't exactly the same according to my mother, whom I asked the question to later today. The spices used are slighty different. It is still very similar though. I remember making myself some good sandwiches with rye bread, dijon mustard and pastrami. It is an okay sandwich, especially as it is far from time consumming to make. It's not worth a Schwartz's smoked meat though. By the way, here a some cheeses that I frequently use for sandwiches: brie, jalsberg and a 5-years old strong cheddar. The cheddar can give some bite to a sandwich! There's a local bakery in my tiny city on the Eastern Townships that offers a sandwhich that, to me, is to die for: olive bread, tomatoes, lettuce, boconccini cheese, pesto and garlic. I'll have to get one this week I think.
post #30 of 35
Thread Starter 
Quote:
Originally Posted by Aaron
Hey Oman,

Go down to Kensington Market and pick-up the following:

-Visit Global Cheese when it's not busy (during a weekday morning for instance) and just ask one of the guys at the front to recommend you some cheeses for sandwiches. Do a lot of sampling. They have some excellent smoked provolones, goat cheeses, and fetas there.
-Pick-up some deli meats, either at Global Cheese or European Meats (which is half a block up and near Tom's Clothing). If prosciutto isn't your thing (it's kind of stringy) I would suggest a good German Turkey Salami, a genoa salami, cappocolo (hot or sweet), rosemary porchetta (it's ham), or a good pancetta (it's italian bacon, get it sliced thin). Just do more sampling and lean towards anything with "parma" on the label, that means it's from Italy.
-Stop by one of the bakeries and load up on anything fresh.
-Find some good mustards (I love a good whole grain mustard) and my personal favourite Herman's Low-Fat Mayo.
-Head up to Bloor and Brunswick and go to Mel's and pick-up a couple jars of Putter's Pickles (seriously, best pickle ever). While you're there have a Montreal Smoked Meat Sandwich (I go for the lean, it's slightly spicy).

Enjoy.
this was a pretty sweet experience

i've got a lot of new sandwich-related discoveries to make - thanks a lot, folks!
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