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Sandwich logistics - Page 4

post #46 of 47
Quote:
Originally Posted by drizzt3117
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.
Haven't tried the sandwiches (now I will) but +1 on Lawry's in general. I really miss La Cienega some days.
post #47 of 47
My current favorite sandwich, assuming use of only ingredients available in any decent American city: Trader Joe's whole wheat hamburger bun, lightly toasted. They're slightly sweet, so if you don't like that try a different bun. sliced leg of lamb or roast beef Stilton cheese, melted in a skillet - never realized what a great sandwich topping stilton made until I had a rack of lamb with Stilton melted on it last week - and poured atop the meat Mautner Markhof (Austria) Estragon senf (mustard). Thomy from Germany would work, too, but I prefer the MM stuff, and it's available at Harry's in ATL. A light dusting of broccoli sprouts and a ring of Vidalia onion, and it's ready to eat. Americans don't do sandwiches as well as mitteleuropa, though. My two favorites are: 1) A simple Leberkäse-semmeln mit senf, available at any Austrian grocery store from the deli counter or from one of those carts. (I prefer regular, though the horse - pferdefleisch - ones don't taste much different.) 2) A döner-kepap from the place at the Onkel-Toms-Hütte U-Bahn stop (Berlin-Dahlem), which is a Germanized version of an unleavened Turkish bread filled with shaved lamb, diced white onions, and garlic sauce. I always held the rotkohl (cabbage) and added goat cheese.
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