Sandwich logistics - Page 3

this is my brother's sandwich recipe. the meat can vary from chicken apple sausage to steak but it's always barbequed on the grill.

then it's some sort of flat bread like a panini also lightly toasted on the grill, thousand island dressing, arugula, grilled onions, and your choice of cheese.

highly highly recommended.

-Jeff

+1
and while we're at it, some things that bug me.

1. onions tend to overpower, so I skip 'em
2. I hate it when someone puts too much mustard or dressing on a sandwich, i want to eat it not drink it!
3. structural problems: a sandwich filled with so much extra stuff, you wind up dis- assembling it, just to eat the damn thing and keep it from falling into your lap.
4. soggy bread -pure evil

No wonder all my sandwiches seem vaguely lacking! I forgot the part about mushing.

________________

Kind of a weird one, but I used to eat these all the time in law school - wonderbread, smoked sliced turkey, colby cheese, and spinach leaves. Mayo, mustard, and garlic pesto hummus as condiments. The flavors meld together quite well.

But dude, American cheese is the pussiest of the pussy cheeses.

On a slightly unrelated note, has anyone had the prime rib sandwiches at Lawry's Carvery at SCP? They're quite tasty albeit overpriced. I'm a big fan of Lawry's prime rib in general.

Frequent lunch for me in Iraq. It was usually twice as good as anything on the "menu":

Roast beef, turkey, bacon, olives, chips on a hoagie (ATV?) roll, with a little bit of Caesar's dressing. Cover with provolone and nuke for 60 seconds. Mmm mmm mmm.

I agree with all of your specifications, and your BLT recipe is perfect; putting salt and pepper directly on tomatoes makes a huge difference.
For grilled cheese: white bread, sharp cheddar cheese (never American), 2 or possibly 3 slices of cheese (too much cheese ruins it for me, which they typically do in most NYC deli's), grilled slowly over low heat in lightly buttered pan.

Burns: Oh, quit cogitating, Steinmetz, and use an open-faced club. The sand wedge!
Homer: Mmm... open-faced club sandwich.

Two Grilled Cheese variations, both starting w/ good bread lightly buttered ('outside' of both pieces):

1. Place one piece of bread in a medium hot iron skillet/frying pan buttered side down; put a dollop of good mustard on the side facing up (duh) & spread; add a couple of pieces of thinly sliced Vidalia onion and two slices of munster cheese; top w/ other piece of bread and flip when golden brown. Remove when second side is nice and brown; serve w/ tomato soup

2. Chop up a few chipotle peppers in adobo sauce; start as above w/ bread grilling; put on 2 nice slices of sharp cheddar cheese; add a half dozen or so chopped chipotle pieces and some cilantro (thin sliced red onion optional); top w/ other piece of bread and flip when golden brown; finish as above.

Yeah, but I couldn't really find any other cheese that worked as well.

+1

I like my grilled cheese charred on the outside. Then I dunk that shit in cream of tomato soup.

Branston Pickle (basically a kind of British chutney) takes grilled cheese to a whole other level.