OT: Favorite Sandwiches (Sammiches) you make at home

[MilfordHusky]

A hot roast beef sandwich au jus is tough to beat

 

[MilfordHusky]

Grilled cheese is an old classic. When I was a kid, I made it with Velveeta or American cheese. There are lots of options, some rather gourmet in style. New York City used to have a place that served only Grilled Cheese.

My favorites include Cheddar, Tomato, and Bacon on Sourdough.

Recently, I had a Brie with sliced Granny Smith apple and a touch of some type of jelly on Sourdough. It melted in my mouth.

 

[donalddoowop]

Triad, here in St. Louis we have known that there is a big difference between a sandwich and a sammich since the 1940's or earlier. A sammich is a level higher than a sandwich. I prefer sammiches. Thanks for bringing this up.

 

[MilfordHusky]

Thanks to John Montagu, the 4th Earl of Sandwich, for putting meat on bread!

 

[JordyG]

I'm very disappointed in you, Triad!

Plain white bread--no

American cheese--no

Bologna--definitely no

I'll take a Krispy Kreme and Cheerwine any day.

When I was in grad school at Penn, the first time I had a Pizza Steak, I thought I was in heaven. Steak, provolone, pizza sauce on a hoagie roll, all toasted.

Mmmmmmmmboyamen.
Let's go Milford (Clapclapclapclapclapclap)! Let's go Milford (Clapclapclapclapclapclap)!

 

[triaddukefan]

Coming back into this thread like this.....

ne




Looking for possible new recipes to try out

 

[UConnNick]

Cream cheese and olives on toasted rye bread.

 

[willtalk]

I grew up in the California Central Valley and it used to get quite hot during the summers. (it has in the past decades cooled somewhat). One afternoon I was scrounging around for some sandwich makings, I discovered there was nothing in the house except bread and cans of apple sauce. So the logical thing to do was chill the apple sauce and use it for sandwich spread. Let me say that that one day of improvisation due to necessity created a real summer staple for my future self. Not only was it tasty but it was cold and you can't beat that on a hot day. Of course you have to really pack on the apple sauce.

 

[tkaes]

Are any of you old enough to have been around Storrs years ago when Lou's over in Eagleville was there? They had a several specially named sandwiches on the menu. My favorite was called the STOP. Swiss cheese, tomato, onion, and pastrami served on grilled rye bread. The pastrami was grilled and and the swiss was melted on top. Add a slice of raw onion and tomato to the rye which was buttered and grilled on both sides. Add mustard to taste. A heart attack waiting to happen. I've tried to duplicate the taste ever since at home but only have ever been able to get close. Lou's was a real greasy spoon dive and it was probably the years of accumulated dirt and grease that provided the great taste. My buddies and I were there probably 3 or 4 times a week. Bialasuknia was often in there at the same time with a few of his Sig Ep brothers.

 

[dogged1]

Are any of you old enough to have been around Storrs years ago when Lou's over in Eagleville was there? They had a several specially named sandwiches on the menu. My favorite was called the STOP. Swiss cheese, tomato, onion, and pastrami served on grilled rye bread. The pastrami was grilled and and the swiss was melted on top. Add a slice of raw onion and tomato to the rye which was buttered and grilled on both sides. Add mustard to taste. A heart attack waiting to happen. I've tried to duplicate the taste ever since at home but only have ever been able to get close. Lou's was a real greasy spoon dive and it was probably the years of accumulated dirt and grease that provided the great taste. My buddies and I were there probably 3 or 4 times a week. Bialasuknia was often in there at the same time with a few of his Sig Ep brothers.

This is a classic and one of my favorites. Every diner and deli within 100 miles of NYC has a version of this sandwich. There's only 2 ways it can go wrong; 1. use modern lean pastrami -no good at all you got to use the old style pastrami that has as much fat as bacon does. 2. must be accompanied by a half sour pickle - the ones at Lou's were great.

 

[Adesmar123]

This is a classic and one of my favorites. Every diner and deli within 100 miles of NYC has a version of this sandwich. There's only 2 ways it can go wrong; 1. use modern lean pastrami -no good at all you got to use the old style pastrami that has as much fat as bacon does. 2. must be accompanied by a half sour pickle - the ones at Lou's were great.

Now you have to remember Lou's from the late 60's. Imagine people with the munchies needing a place to go at midnight. The place was full of freaks and frats. I once saw a ventriloquist act at midnight with the guy of small stature (trying to stay out of trouble here) sitting on the lap of a normal sized guy. This was with the lights out and only the spotlight at the counter on. Oh yeah there was also the fire eating act. Ali John's the home of the original CBG and STOP.

 

[FairView]

Cream cheese and olives on toasted rye bread.

This reminds me of a sandwich I would find about once a week when I opened up my lunch bag in elementary school: Cream cheese and jelly on white. I won't elevate it to the level of sammich, but I loved it.

 

[RSHERMVIKES]

Dietz and Watson knockwurst- natural casing, equal if not better than Hebrew National- sold at Walmart for $4.99.

Teacherdeb- - -I had 4 Dietz and Watson knockwurst on a sandwich for lunch today!
You were right they were really good!
Thanks for the heads up, I'm back to knockwurst for lunch on Saturday!

 

[BigBird]

Sammich? No such thing.
Sangwich? Nope.
Samwinch? Negative.

Sandwich? Ah, yes. Make mine a BOLT. It's a BLT on white toast with a generous slice of Spanish onion interposed. Adequate mayo is a firm requirement.

My favorite short-order sandwich is a Reuben. More than one would-be diner chef auditioned for their job by making a Reuben. They can be somewhat challenging. Getting the corned beef cooked hot- but still moist- is problem one. Problem two is getting the kraut hot and well-drained of the juices. Swiss or provolone must be evenly melted, and generous thousand island dressing served on the side. Oh yeah, bay bay!

 

[storrsroars]

Tuna swiss melt with avocado & tomato on a ciabatta roll. TJ's yellowtail in olive oil and TJ's mayo, generous black pepper and some chopped cilantro.

 

[triaddukefan]

I had no idea that August is national sandwich month.... Minus well bump this thread for 2018

 

[Puppy Love]

Isn't tha from the movie "Princess Bride"?

Only the best movie of all time...

 

[Monte]

Take left-over roast beef(thinly sliced). Put a little olive oil in a frying pan and throw in the meat. While it is heating up, take a small sharp knife and vigorously chop the meat up into tiny pieces. This takes about 5 minutes.
Turn the meat over one time, then form a circle with it(about 5 inches in diameter).
Put your favorite cheese on top and let it melt.
Scoop up your meat circle, and hard roll. ......Top with mustard, ketchup, or any of your favorite toppings.

 

[DaddyChoc]

being on the Keto diet... bread is a no-go

 

[CL82]

being on the Keto diet... bread is a no-go

How's it working out for you?

 

[Jmul760170]

I take a regular hamburger bun, and butter it. Toast it until it starts to brown.
Then take ham or turkey breast ,season with some red and black pepper, add some pepper jack cheese,
and throw it under the broiler. Just when the cheese starts to melt, take it out and put it on the bun.
Add a handful of Chili Cheese fritos, and ranch dressing,.....and enjoy.

 

[Replicant]

Lobster grilled cheese on toasted brioche with a brie/yellow cheddar mix for the cheese!

Close second is good old pastrami on rye, with baby swiss and deli-style mustard.

 

[DaddyChoc]

How's it working out for you?

its going great... just reached my -50lb milestone in 5 month. Its a fun diet

 

[CL82]

its going great... just reached my -50lb milestone in 5 month. Its a fun diet

That's terrific! Congratulations.

 

[psconn]

I love a sizzled bologna (or hard salami) sandwich, too.

But my current favorite is a BALT: bacon, avocado, lettuce, and tomato on toasted hearty bread. The bacon needs to be crisp, the avocado soft enough to be spread on the toast. Mayo on the opposite slice, and plenty of salt and pepper.

That's a BLAT.

 

[CL82]

I make a tuna salad sandwich with olive oil, lemon juice, mayo, dill weed, cinnamon, chopped almonds, blueberries, craisins, red onion, lettuce. Sounds nasty, taste great.

 

[Rich]

2 slices of focaccia
1 portobello mushroom cap, grilled
Several slices of eggplant, grilled with basil and EVOO
Several slices of tomatoes, grilled with basil and EVOO
Several slices of cheese-choose your weapon
Olive tampenade

Spread the tampenade on the inside surface of the bread slices
Stack the ingredients
Coat the outside surface of the bread with EVOO
Grill that sucker until the cheese is thoroughly sloppy

Enjoy

 

[Bigboote]

That's a BLAT.

I've heard both, heard BALT first and that stuck.

The other night I had pulled pork barbecue with homemade KC sauce, topped with homemade cole slaw. No mayo in the slaw sauce; made with "boiled dressing." The rest of the cabbage will turn into sauerkraut within a week or so. I have to wait till my hands are recovered from the shots I got yesterday to mash up the cabbage. Then it'll be time for hot dogs, grilled sausages, and all that.

 

[temery]

Spread garlic butter on two slices of sourdough bread and place butter side down on a hot grill. Go light on the garlic - I've skipped the premade garlic butter at times, and rubbed a garlic clove on the bread before spreading the butter. Just a hint of garlic, and not too much butter is best.

Add a handful of shredded cheese to each slice, then a couple basil leaves on top of the cheese. It'll melt in a minute or two. Personally, I like gooey cheese - Swiss, Havarti, Muenster, and a couple I can't spell.

Drizzle honey (thank you, Oprah) on each slice.

Add a slice of cold beefsteak or brandywine tomoto and put the grilled cheese together.

Enjoy.

 

[Aluminny69]

Since I was in grade school, my favorite sandwich has always been Boiled Ham and Swiss Cheese on a hard roll, with lettuce, tomato and mayo. It's the best!