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sandwich help

Discussion in 'Social Life, Food & Drink, Travel' started by oman, May 10, 2006.

  1. oman

    oman Senior member

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    okay, in concept, i love the idea of a sandwich. infinitely customizable to suit your needs, it's the swiss knife of foods. the thing is, my sandwiches all turn out pretty bad, or just average. i need ideas

    for one thing, what are good deli meats? my friends all recommend "black forest ham" as being the best. a few of my classier buddies touched on the highlights of "proshuto" or "proshuta" or something (i cna't remember the spelling - proscuita, maybe?), so i tried some. it was pretty salty, but good.

    as for bread, i use regular loaves of brown bread, lightly toasted. i really like dinner rolls too

    also what kind of cheese is good? i only use laughing cow cheese because it's all i have, but i'm willing to change that

    i have a lot of spiced olive oil, i heard that pouring small amounts of this on the bread is really tasty. it sounds rather weird, though. should i actually try this?

    also feel free to just talk about sandwich recipes that you like
     
  2. skalogre

    skalogre Senior member

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    Prosciutto. Great stuff. For bread use focaccia - or even home-baked bread (turns out great that way). For cheese... well... I try to avoid it - cholesterol. For lush and decadent go brie or some nice Belgian unpasteurised cheese.

    okay, in concept, i love the idea of a sandwich. infinitely customizable to suit your needs, it's the swiss knife of foods. the thing is, my sandwiches all turn out pretty bad, or just average. i need ideas

    for one thing, what are good deli meats? my friends all recommend "black forest ham" as being the best. a few of my classier buddies touched on the highlights of "proshuto" or "proshuta" or something (i cna't remember the spelling - proscuita, maybe?), so i tried some. it was pretty salty, but good.

    as for bread, i use regular loaves of brown bread, lightly toasted. i really like dinner rolls too

    also what kind of cheese is good? i only use laughing cow cheese because it's all i have, but i'm willing to change that

    i have a lot of spiced olive oil, i heard that pouring small amounts of this on the bread is really tasty. it sounds rather weird, though. should i actually try this?

    also feel free to just talk about sandwich recipes that you like
     
  3. j

    j Senior member Admin

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    Location:
    Seattle, WA
    I can't remember the name of the really good bread I used to get, but you want the whole wheat kind with stuff stuck all over the top like sesame seeds and such. Then get some pastrami (sliced really thin), some swiss or havarti, (both from the deli slicer person) and some good mustard (get the grainy white wine kind in a jar). Try some of those pickle chips in it if you like pickles, and/or lettuce, and slice up a medium sized tomato in there too.

    That's a good sandwich.
     
  4. acidboy

    acidboy Senior member

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    the goodness of deli meats really depend on one's personal taste. i myself am not a fan of prosciutto, and i'd stop for a good reuben sandwich or my personal favorite tuna tossed in olive oil and capers with a slice of apple or avocado. maybe you should try other deli shops.
     
  5. Tokyo Slim

    Tokyo Slim Senior member

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    Seriously...how do you F-up a sandwich?
    Maybe you just don't like sandwiches...

    one of my personal favorites;

    Toast a quality bagel, I prefer plain, cut in half, liberally cream cheese both sides, pack with thin sliced roast beef, spicy brown mustard, and enjoy.
     
  6. Nantucket Red

    Nantucket Red Senior member

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    The greatest pitfall for any sandwich is dryness. The key to the perfect sandwich is achieving a balance so it will not end up either too dry or too soggy after spending half the day in your brown paper bag.
     
  7. globetrotter

    globetrotter Senior member

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    a sandwitch is as good as its parts. I use bread from a bakery, not the supermarket. I would suggest going to a good deli, or even a supermarket, and asking to taste a bunch of lunch meats and cheeses. I love procutto, but it isn't for everybody. it basically is ham. try different salamis, roast beef, corned beef, balonga, etc. ditto the cheese - ask to try them out. choose 2 meats and 2 cheese.

    get some good mustard, butter, and horsradish. mix and match. like NR said - you need moisture, so put in butter and/or mainaise and/or mustard and/or horseradish.
     
  8. whoopee

    whoopee Senior member

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    I used to really like prosciutto (aged and sliced in person please), buffalo mozzarella, thyme, roasted peppers, and some arugula between focaccia, placed in a sandwich press until crispy, gluten-y, and melty, with perhaps a bit of olive oil drizzled atop.
     
  9. Fabienne

    Fabienne Senior member

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    Maybe you should say where you live, so members can suggest good sources for your sandwich blocks. There's prosciutto and prosciutto, brie and brie...

    For a moist sandwich with a taste of summer, try a pan bagnat.

    Oh, and for those who read French, they can have fun with the comments on this recipe for vegetarian pan bagnat: http://www.cuisine-vegetarienne.com/index.php?re_id=508
     
  10. oman

    oman Senior member

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    oh i'm in toronto

    and tokyo slim i don't really f up the sandwich really badly or anything, it's just kinda not-that-good
     
  11. Full Canvas

    Full Canvas Senior member

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    The greatest pitfall for any sandwich is dryness

    Novelist Lawrence Sanders' detective, Edward Delaney, ate his wet sandwiches over the kitchen sink.
    ___________________________________________
     
  12. Alter

    Alter Senior member

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    a sandwitch is as good as its parts.

    Exactly.

    Don't use the processed meats and cheeses from supermarkets: find a good European deli.

    Using herbed mayonnaise adds a little spark, too. Dice up some basil and throw it into the mayonaisse, or a little anchovy paste.

    If you like things a little sweet then a red pepper jelly is nice with some smoked chicken.
     
  13. Fabienne

    Fabienne Senior member

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    A few ideas, pêle-mêle, for cold sandwiches:

    Avocado slices
    Mix a little wasabi, pesto or hot Dijon mustard (brand name: Maille if you can find it) in your mayonnaise.
    Roast a chicken, use cold leftovers mixed with mayo, tomatoes, lettuce.
    Peel garlic clove and rub on toasted bread, then spread with a little olive oil or vinaigrette.
    Spread your favorite Indian chutney on the bread. Being in Toronto, you should have plenty of choice in that department. Cold tandoori chicken is also delicious in sandwiches.
    Mix crabmeat with mayo, top with slices of tomatoes, etc.
    PâtÃ[​IMG]s or mousse with lettuce, cornichons. (Again, Toronto surely has lots to offer when it comes to terrines and the like, not to mention dry sausages)
    Spread hummus generously on bread, then add veggies of your choice for a vegetarian sandwich.
    Smoked salmon, capers, a little lemon juice with mayo, or butter instead, lettuce, etc.
    Pita bread, spinach wrap, baguette.
    Open face sandwiches.
    Make a homemade mayonnaise (easy and very flavorful if you have the right mustard. I think I found the Brand Amora in MontrÃ[​IMG]al, once.)
    Fresh mint leaves.
    When I was a kid, my next door neighbors were Portuguese, and they often made sandwiches with leftover cold beef stew. I envied them, I had my boring chocolate and butter on baguette.
     
  14. yanks2182

    yanks2182 Senior member

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    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.
     
  15. alflauren

    alflauren Senior member

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    they can have fun with the comments on this recipe for vegetarian pan bagnat http://www.cuisine-vegetarienne.com/index.php?re_id=508

    Wow. I never knew all of those things about Nice. [​IMG] That thread reminds of one of my favorite Anthony Bourdain quotes:

    Vegetarians, and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demiglace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, an affront to all I stand for, the pure enjoyment of food.
     
  16. romafan

    romafan Senior member

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    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 [​IMG]
     
  17. yanks2182

    yanks2182 Senior member

    Messages:
    156
    Joined:
    Apr 29, 2005
    Location:
    NYC
    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 [​IMG]

    Now that sounds delicious!
     
  18. VMan

    VMan Senior member

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    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.
     
  19. shoreman1782

    shoreman1782 Senior member

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    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.
     
  20. Drinkwaters

    Drinkwaters Senior member

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    Location:
    Cambridge, MA
    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
     

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