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Sandwich logistics

Discussion in 'Social Life, Food & Drink, Travel' started by Kasper, Jan 23, 2007.

  1. Britalian

    Britalian Senior member

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    good mustard = it punches you in the nose good, like wasabi
    I remember my first wasabi experience, at one of the conveyor belt sushi places. My partner told me it was comparable to ketchup in strength, so I dunked good and proper; ten seconds later I thought I was going to die. Ah, memories...
     
  2. whodini

    whodini Senior member

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    Tomatoes are fine, I find. It is important they don't get to stand in the sandwich for any length of time allowing their water to seep into the bread. They should be made fresh. Also, aren't tomatoes classified as fruit, not veg?
    Yes, as are avocados. They're treated as such down in Brazil where avocado ice cream is rather popular.
    good mustard = it punches you in the nose good, like wasabi
    I'd have to disagree with you and quite possibly a good number of Angelenos. Phillippe's french dip in LA is famous for their hot mustard, something that completely kills any taste of the sandwich itself and makes the experience rather regretable. I do like mustard and I do like spicy things (Louisiana hot sauce on a po'boy, etc.) but not when it's overwhelming.
     
  3. romafan

    romafan Senior member

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  4. globetrotter

    globetrotter Senior member

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    i don't like the filling to overwelm the bread. hard to find the right midle ground
     
  5. Edward Appleby

    Edward Appleby Senior member

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    good mustard = it punches you in the nose good, like wasabi
    Apparently, proper wasabi has much more flavor and less overt bite than the stuff we get in sushi places around here (which is mostly horseradish.)
     
  6. Tck13

    Tck13 Senior member

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    I remember my first wasabi experience, at one of the conveyor belt sushi places. My partner told me it was comparable to ketchup in strength, so I dunked good and proper; ten seconds later I thought I was going to die. Ah, memories...

    My partner told me it was guacamole. It was a memory alright...
     
  7. Mr. Checks

    Mr. Checks Senior member

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    Another good one.. grilled chicken with pesto, avocado, lettuce, tomato, and alfafa sprouts, on a good roll of course. Oh and freshly ground tellicherry pepper for a bit of bite.

    Keep eating like that and people will think you're a Democrat.[​IMG]


    For me?

    Corned beef, Swiss, Russian dressing, and cole slaw on crusted bread that you have to earn your way through.
     
  8. briancl

    briancl Senior member

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    A sandwich ingredient that is second to none: Boar's Head Ovengold Roast Breast of Turkey. It's actually one of their healthier selections, too, but its amazingly delicious.

    I usually go for simplicity, since I eat sandwiches every day. A good meat, such as the one I listed above, and a good cheese on some good bread (I have a good dark German wheat right now), toasted of course, with one large romaine leaf freshly washed and shaken dry. Some spicy mustard is a nice option, but not required.
     
  9. Kasper

    Kasper Senior member

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    I like romaine lettuce on certain sandwiches but only if most the white stem is removed as it can taste bitter.
     
  10. Tck13

    Tck13 Senior member

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    Please. Let me tell y'all how a REAL man makes a sandwich. First, you need an ATV roll. (They may only have those in PA. Like a hoagie roll - very soft.) Then, lots of mayo (mustard or horse radish optional and preferred), at least 3 types of meat (proscuitto (sp), lebanon bologna, salami, pepperoni), american cheese, bread and butter sweet pickles, and finally the secret ingredient - chips. Yes, chips. Only the good kind with no extra ingredients. Just cooked in lard or oil. Then, close the sandwich and mush it all together. Put it in the microwave for about 15 seconds (just to warm it up and melt the cheese a little bit) and then eat. THAT'S what I'm talking about. Pussies. [​IMG]
     
  11. gamelan

    gamelan Senior member

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    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
     
  12. designprofessor

    designprofessor Senior member

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    i don't like the filling to overwelm the bread. hard to find the right midle ground

    +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
     
  13. Full Canvas

    Full Canvas Senior member

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    Then, close the sandwich and mush it all together.
    THAT'S what I'm talking about.


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

    ________________
     
  14. FLMountainMan

    FLMountainMan Senior member

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    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.
     
  15. Edward Appleby

    Edward Appleby Senior member

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    Please. Let me tell y'all how a REAL man makes a sandwich.

    First, you need an ATV roll. (They may only have those in PA. Like a hoagie roll - very soft.)
    Then, lots of mayo (mustard or horse radish optional and preferred), at least 3 types of meat (proscuitto (sp), lebanon bologna, salami, pepperoni), american cheese, bread and butter sweet pickles, and finally the secret ingredient - chips. Yes, chips. Only the good kind with no extra ingredients. Just cooked in lard or oil.

    Then, close the sandwich and mush it all together. Put it in the microwave for about 15 seconds (just to warm it up and melt the cheese a little bit) and then eat.

    THAT'S what I'm talking about.

    Pussies.

    [​IMG]

    But dude, American cheese is the pussiest of the pussy cheeses.
     
  16. drizzt3117

    drizzt3117 Senior member

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    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.
     
  17. tiger02

    tiger02 Senior member

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    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.
     
  18. ts4them

    ts4them Senior member

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    There seems to be a good amount of people here who are able to appreciate the details that go into making a great sandwich. For example I think that shredded lettuce makes a big difference when it comes to hoagies but other styles of sandwiches require using nearly whole lettuce leaves.

    The quality and size of the bread or roll is something that can easily ruin a sandwich. I really dislike when a large kaiser roll is used for a hamburger as it can hurt the roof of the mouth and feels like you are only eating a roll no matter how large the patty is.

    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.
     
  19. Homme

    Homme Senior member

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

    romafan Senior member

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    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.

    [​IMG]
     

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