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  • Sammiches

    OK, so I rarely eat cold sanwhiches, and occasionally grilled ones. I'm just not familiar with sandwhich recipes in general. I thought it would be fun if y'all could teach me. My request is this: post directions for your favorites. I want to try different kinds, since they're easy to take to work. I don't eat meat, but don't let that stop you; I really like Yves and Tofurkey, so I can adapt. I am going to make a pickling brine to put my Tofurkey roast beef in, to make it taste more like corned beef (hello, reuben!) I'm especially interested in what those of you across the pond might want between slices of bread. Also, does anyone know what's on a monte cristo? And isn't there some kind of sandwhich with beef and horseradish?
    "Is it hot in here to you? It's very warm, isn't it?"--Nero, probably

  • #2
    A monte cristo is basically just a battered, deep fried turkey, ham and swiss.

    My favorite sandwiches are BLTs, preferably on my homemade sourdough bread that's been toasted on the stove with either a bit of butter or bacon grease with mayonaise or cream cheese. Two slices of bread, bacon, lettuce and tomato in proportions to your taste.

    I also love doing egg and cheese sandwiches, either for breakfast or lunch. Fry an egg, making sure the yolk isn't too runny (or do what I do and break the yolk right off so it cooks all the way thru), on bread or toast with whatever kind of cheese you like. I love doing this with a nice, sharp cheddar. If you want your cheese all melty and gooey, put the sandwich cheese side down in a pan on the stove for a couple of minutes, or microwave it for 30 seconds to a minute. If you want your bread all toasty and crunchy, use the stovetop method. If you prefer your bread chewy, use the microwave.

    Peanut butter and nutella is amazingly good, if you've got a taste for something sweet. Peanut butter and honey, PB and strawberry jam, PB and banana, PB and cream cheese and strawberry jam, PB and homemade cherry conserves, PB and apricot preserves.... combinations there are pretty endless.

    I also like to use leftovers in sandwiches. Pretty much anything that is solid enough to stick together can be slid between pieces of bread, or a bagel, or a croissant, or even a doughnut. Pasta is probably about the only thing I haven't made a sandwich out of.

    And let us not forget... take two cookies, and put some softened ice cream between them, and smoosh!
    You're only delaying the inevitable, you run at your own expense. The repo man gets paid to chase you. ~Argabarga

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    • #3
      Haha pasta sammich. Someone should try that!
      "Is it hot in here to you? It's very warm, isn't it?"--Nero, probably

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      • #4
        I know you mentioned you don't eat meat, but really, even if you go off the bandwagon for a little bit, this is one of the BEST cold sandwiches in the world:

        Seraph's Awesome Club Sammich

        You'll need ciabatta bread for it. It just matches SO WELL.

        Meats are turkey, ham, with some crispy bacon. Your favorite cheese as well then, I find swiss or colby/colbyjack work best.

        For toppings, use a bit of lettuce, a couple thin slices of tomato, with a wee dash of salt and pepper on top of the tomato. Followed by a couple thin slices of avocado, and some black olives. A bit of mayo, and you have the most beautiful sandwich in the world.

        Seriously, it's freaking AMAZING.
        By popular request....I am now officially the Enemy of Normalcy.

        "What is unobtainium? To Seraph, it's a normal client. :P" -- Observant Friend

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        • #5
          I haven't tried this one yet, but I just found this recipe today for a grilled tofu sandwich that I thought looked awesome: http://www.manjulaskitchen.com/2011/...tofu-sandwich/
          Only thing is I don't do cilantro, so was trying to figure out what other kind of sauce or relish I could use instead of the cilantro chutney. (and for reference, I'm allergic to mangos, otherwise I'd try mango chutney.)

          Lately I've been trying to eat lite and healthy, and I've found that a single piece of whole wheat bread toasted, with a bundle of lettuce, and a little bit of protein has really been filling me up. Specifically, I've been using a honey whole wheat bread by Sara Lee, a couple leaves of romaine lettuce, and either a sliced hard boiled egg or an ounce of lean lunch meat like lemon pepper chicken. Tuna would probably be really good for the protein too. I think they taste great (very simple but simple is not always bad) and as I said, it fills me up for a couple of hours, so makes a great mid-afternoon snack between lunch and dinner for only around 100-130 calories.

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          • #6
            Seraph, I could totally do that with tofurkey slices and Lightlife bacon (the best). And I love avocado. Atlanta Bread company has an amazing avocado on focaccia (sp?) bread with a dill sauce. I used to get it with turkey. Mmmmm avocado.....
            "Is it hot in here to you? It's very warm, isn't it?"--Nero, probably

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            • #7
              Always like a nice egg salad, myself. Boil about 2-3 eggs for 10 min, peel and chill overnight if possible. Mash in a bowl with mustard (dijon or country style works best,) mayo, dill, seasoning salt and a couple dashes of curry powder. Mix thoroughly and serve spread on white or sourdough bread with tomato and lettuce. Yummy!

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              • #8
                Quoth Kittish View Post
                . Pasta is probably about the only thing I haven't made a sandwich out of.
                lasagne on texas toast is perfect for that, usually has to be eaten cold though...
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                my blog:http://steeledragon.wordpress.com/

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                • #9
                  Quoth Food Lady View Post
                  Seraph, I could totally do that with tofurkey slices and Lightlife bacon (the best). And I love avocado. Atlanta Bread company has an amazing avocado on focaccia (sp?) bread with a dill sauce. I used to get it with turkey. Mmmmm avocado.....
                  Awesome, and there you go!

                  Oh my stars, I LOVED ABC back when I lived in Charleston, SC. That was my favorite place to go grab a bite to eat. I miss it so much.
                  By popular request....I am now officially the Enemy of Normalcy.

                  "What is unobtainium? To Seraph, it's a normal client. :P" -- Observant Friend

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                  • #10
                    A couple slight riffs on Seraph's samich:

                    In terms of grilled samiches, Guac (and thus I assume Avocado) is one of the BEST things to put in them ever. I mean, I cant' stand avocado, and yet a grilled sandwich w/ guac just makes me silly happy. A standard grilled turkey club (turkey/bacon/cheese) w/ a smear of guac is god like.

                    It also makes for one of the best grilled cheeses out there:
                    Plain Bagel
                    Your preferred cheese (cheddar and provolone for me, thank you very much)
                    some thin sliced onion
                    a slice of tomato
                    a bit of mayo
                    and as much guac as you can fit in.

                    When I was in college, and dating a vegetarian, she introduced me to these. to top it off, the sandwich place on campus was dumb and a 'grilled cheese' cost only $1.50

                    The next semester there was grilled cheese 'deluxe' and that was $5 :P

                    some more random things:
                    1) Horse radish and beef is just about any beef samich (horseradish makes EVERYTHING better as far as I care). The standard is either roast beef, or just a steak sandwich. My mum does grilled chicken w/ horseradish, mainly just as an excuse to use horseradish...

                    2) Pasta sandwich? Can do! (Though I'm doing this off the top of my head)
                    1 lb cooked pasta
                    3-4 eggs
                    2 tbs milk (I think?)
                    some grated parm (maybe 1/2 a cup?) (this can totally be left out I suspect)
                    flavoring to taste: Oregano/garlic/salt/ALL OF THE PEPPER (really, pepper!)
                    You can also mix in other stuff (flavored ground beef, panchetta, vegies (ooo, broccoli!), vegie meats, etc)

                    mix up the eggs and milk and seasoning, toss with the pasta then put into a nice high heat, well oiled pan. Once it's about half set flip it over and get it set all the way through.

                    Now cut into reasonable sized chunks, top with sauce of choice and slap between 2 HUGE pieces of bread. Enjoy

                    Oh, and topping with mozzarella and then putting it under the broiler before putting the top slice of bread on? Yes indeed.

                    I'll admit, I never made a pasta sandwich, though I grew up with pasta pancakes (what that recipe is actually for). However, I have had one pasta sandwich, and it was messy as hell but really fun!

                    And yes, the above are all excellent when cold, and also works with leftover lo mein.

                    3) BLT/ALT/ABLT
                    Bacon, Lettuce and Tomato. (the traditional one is, as far as I care, really just way of getting the maximum amount of bacon and mayo into your face with the minimum amount of vegetables)
                    Avocado, Lettuce and Tomato. (again, former GF of the vegetarian persuasion)
                    Avocado, Bacon, Lettuce and Tomato!
                    Or just tomato samiches (again, LOTS of fresh black pepper, and some mayo to glue em down with)

                    4) Meatloaf Sandwich, fairly easy to vegetarianize actually...
                    Couple nice big slices of left over meatveggieloaf.
                    Catchup
                    American Cheese
                    Lettuce
                    Toasted white bread

                    Another of my childhood things (as much as my mum is a health nut, she let me have some fairly horrible things growing up :P). You can obviously substitute a better source of cheese if you want. The bread, for me, really should be thin slices of white bread though, it's about just having a thin layer of crispy stuff to keep it all together.

                    umm, yah, I think I have to stop now...

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                    • #11
                      I'm quite fond of sprouts and cheese(sprouts can be used in place of lettuce, I don't like lettuce much), if I only have shredded cheese the sprouts and cheese go in a pita.

                      One of the sandwich shops here has an amazing sandwich that I adore.

                      Sub bread(baguette or bun)
                      in the "crease" of the bread(where the hinge is) shredded turkey(or tofurky), with just enough mayo to hold it together, cranberry sauce on top of the turkey, and stuffing on the edge(the stuffing holds the turkey and cranberry in), it sounds weird but the combo of sweet cranberries and savory stuffing is AMAZING!
                      Honestly.... the image of that in my head made me go "AWESOME!"..... and then I remembered I am terribly strange.-Red dazes

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                      • #12
                        Try rye bread with sandwich spread (made by Best Foods), sprinkle a little black pepper, with Swiss cheese, red onion, avocado, and tomato. It's awesome!
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                        • #13
                          For your delectation:

                          http://en.wikipedia.org/wiki/Beef_on_weck_sandwich

                          If it's made right, there's nothing better.
                          When you start at zero, everything's progress.

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                          • #14
                            Quoth Barracuda View Post
                            Always like a nice egg salad, myself. Boil about 2-3 eggs for 10 min, peel and chill overnight if possible. Mash in a bowl with mustard (dijon or country style works best,) mayo, dill, seasoning salt and a couple dashes of curry powder. Mix thoroughly and serve spread on white or sourdough bread with tomato and lettuce. Yummy!
                            I like to mash and blend the yolks separately with the mayo and seasonings, then chop the whites and add them in.
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