All-time Favorite Sandwich???
Art Imerito
above question. I came up with my favorite 35 yrs. ago. I was a high
school senior working part-time in a major dept. store in N.J.
One Sat. I went to lunch in the employee's cafeteria where there was
a sandwich bar. The lady asked me what kind of sandwich I wanted and
here's what I came up with off the top of my head.
Jewish rye (with seeds, of course), generous spread of mayo on both
sides, several slices of a good American cheese (deli style), a couple
of 1/4" thick slices of Liverwurst (or Braunschweiger for the purists),
sweet gherkin slices, whole leaves (white part) Iceberg lettuce, salt &
pepper.
I've had many, many different sandwiches since then, but it's still
my all-time favorite.
Art
Billy
> Jewish rye (with seeds, of course), generous spread of mayo on both
>sides, several slices of a good American cheese (deli style), a couple
>of 1/4" thick slices of Liverwurst (or Braunschweiger for the purists),
>sweet gherkin slices, whole leaves (white part) Iceberg lettuce, salt &
>pepper.
A perfect sandwich...but I would add two thin slices of red onion....
Myrtlewood Favorite Recipes are located at
http://www.myrtlewood.net/myrtleweb
God grant me the Senility to forget the people I never
liked anyway, the good fortune to run into the ones
that I do, and the eyesight to tell the difference.
Visualize Financial Peace!
Dennis and Heidi
But it has been a while....
My favorite as of late (last 10 years or so) a Rueben. The messier the
better.
Heidi
K3
"Art Imerito" <biga...@webtv.net> wrote in message
news:9066-3A...@storefull-252.iap.bryant.webtv.net...
I'm not sure if a grinder/sub would fall into the sandwich category but a
toasted Veal Parmigiana (sp?) grinder is my all-time favorite. I don't eat
many of them up here in because they are nothing like the ones I used to
have at a place called Three Brothers in my hometown of Fairfield, CT. We
visit CT every other summer for a week and I stop there at least 4-5 times
for a Veal Parm grinder.
I can't wait 'til June! :-)
As far as a favorite, simple cold sandwich -- it would have to be Egg Salad
(made with Hellmann's Mayo & minced onions & celery) with two slices of warm
bacon and a few lettuce leaves served on Canadian Brown Bread -- served with
*thick* kettle - fried potato chips and a big, fat, juicy Kosher Dill
Pickle. Guess what I'm making for lunch today?
----------------------------------------------------------------------------
-----
Kendall F. Stratton III
Fort Fairfield, Maine USA
k...@maine.rr.com
http://home.maine.rr.com/k3
"When you were born, you were crying and everyone
around you was smiling. Live your life so that when you
die, you're smiling and everyone around you is crying."
----------------------------------------------------------------------------
-----
DJKathyA or John
"Grinder"...a "Sub" or a "Hero" in other parts of the country, but it is
made especially well in CT. A fresh Italian roll sliced and filled with
high-grade salami slices, provolone cheese slices, shredded lettuce, sliced
tomato and sprinkled with an olive oil blend and salt and pepper. Done
correctly, this is heaven. I also love a version made with sliced ham and
shredded cabbage. Grinders also can be "hot" toasted with meatballs and
green peppers and cheese, and a variety of combinations involving either oil
or mayo on them, but the salami one is a "classic" version which we refer to
around here as a "Regular". NO "SubWay" doesn't do them correctly AT ALL and
has ruined the name "sub" sandwich by their botching it up. The Grinders I
get around here are unique for the bread and the way the sandwiches are
layered and seasoned. Wish you all could taste one. :0P mmmmmm
DJkathyA
Ellen Smith
ACK....you haven't had a grinder until you've had one of OUR Grinders -
which is our number one favorite around here, with Reubens coming in as
a close second.
Soft french roll (can't get italian or we'd use those) - split in half
lengthwise
Generously sprinkle both halves with Greek Olive Oil and Balsamic
Vinegar
Layer on top of bottom half:
2 thin slices Black Forest Ham (can't get the kind we'd really like but
this is close enough)
4 thin slices spicy Capicolla
1 slice (cut in half to fit roll) Provolone
4 thin slices Finnouchio (sic) Salami
2 thin slices sliced Prociutto
Pile shredded iceburg lettuce on top.
Close up with top half of roll.
Additions: Sliced Pepperocini and/or Roasted Peppers
Great picnic sandwiches.
Ellen
Martha Hughes
I have a couple:
One is the sandwich that was featured in Bon Appetit last year. A thick
bacon and melted cheddar cheese nuber with sliced fresh tomatoes. Yum!
And the other in a hot pastrami on rye with juts a little mustard.
Tara S.
shrimp poboy with ketchup and hot sauce.
Tara
Jack Schidt
"DJKathyA or John" <SokS...@cshore.com> wrote in message
news:t7qsd69...@corp.supernews.com...
Capicola with provolone on crisp grinder roll with onion and
roasted red pepper. TOASTED
that's what I say today.
Tomorrow it'll probably be a reuben from the 2nd Av Deli in
the city, or open faced black forest ham on lithuanian bread
with hot mustard.
Jack Fickle
Stan Horwitz
> My favorite all-time sandwich is somewhat a local thing. It's called a
> "Grinder"...a "Sub" or a "Hero" in other parts of the country, but it is
> made especially well in CT. A fresh Italian roll sliced and filled with
> high-grade salami slices, provolone cheese slices, shredded lettuce, sliced
In Philadelphia, this is called a hoagie and Philly is nearly as
famous for its hoagies, esp. Italian, as it is for cheesesteaks.
I am a born and raised Philadelphian, but I do not like hoagies
of any type because I am not a fan of cold cuts and I don't like
lettuce and onion. When I eat a sandwhich with cold cuts, I prefer
just a simple thing such as the meat, a little cheese, and ketchup,
and maybe tomato. That's about it for me, but for some Philadelphians,
the proper way to prepare a hoagie, with oil, without, etc. gets
into a religious discussion!
Stan Horwitz
> There's nothing better than a BLT on white toast. Close second is a
> shrimp poboy with ketchup and hot sauce.
There's no way I could pick my all time favorite sandwhich. It
depends on the mood I am in. Some of my favorites are:
A good brisket sandwhich with just a touch of gravy on thick
Jewish rye with a slice or two of tomato and some ketchup
with some kasha and bowties on the side.
Tuna salad, sliced tomato on rye. No mayo on the bread,
no ketchup, and no lettuce or onion.
What I just ate for lunch a minute ago. A bit of sliced
salami (preferably Kosher) on a kaiser roll with a little
yellow mustard spread on each half of the roll.
A good homemade hamburger on a potato roll with a slice
of tomato and some ketchup. With baked beans or corn (not
on the cob) on the side.
A Philly cheesesteak, either home made or from one of
the better Philadelphia establishments that makes them.
Fargo
You need:
I can of grated Spam
About 6 c. Grated Cheddar and Monteray Jack Cheese
1 small jar of Sweet Pickle Relish
2 large jars of chopped pimentos
Enough Miracle Whip to make it spreadable
1 Tbl. sugar
Salt
Pepper (I like lots of pepper)
Mix, chill and serve as either an open faced sandwich with sliced tomato or
use two pieces of bread and grill.
Fargo
Mark
"Art Imerito" <biga...@webtv.net> wrote in message
news:9066-3A...@storefull-252.iap.bryant.webtv.net...
> above question. I came up with my favorite 35 yrs. ago. I was a high
> school senior working part-time in a major dept. store in N.J.
As a child I always hated Reuben sandwiches (the sauerkraut grossed me
out, despite my German upbrining). Suddenly about five years ago, I was in
a little restaurant in the middle of nowhere on Whidbey Island in WA state,
and had this wicked urge to order one.
It was the best sandwich I've ever eaten. I haven't had that one good
since then, and I keep trying. really gooey Reubens where the bread gets
all soggy just aren't my cup of tea -- it was to be the perfect balance :-)
mark.
Gargoylle
My favorite is always the one I'm eating at the moment <g>
I like reuben, blt, liversausage w/honey, Italian meatball w/
provolone and red sauce, Italian beef, and my current favorite is
smoked salmon filet on fresh french bread with red wine vinegar.
I'm smoking my first pork shoulder Tuesday, so Wednesday my favorite
will be pulled pork sammiches.
Gar
Ellen Smith
Mark wrote:
> As a child I always hated Reuben sandwiches (the sauerkraut grossed me
> out, despite my German upbrining). Suddenly about five years ago, I was in
> a little restaurant in the middle of nowhere on Whidbey Island in WA state,
> and had this wicked urge to order one.
>
> It was the best sandwich I've ever eaten. I haven't had that one good
> since then, and I keep trying. really gooey Reubens where the bread gets
> all soggy just aren't my cup of tea -- it was to be the perfect balance :-)
>
> mark.
Not soggy Reubens
Ingredients:
Sliced Jarlsberg Swiss
Russian or Jewish Rye
Thinly sliced Corned Beef (Columbus is pretty good if you only have
supermarket brands)
Sauerkraut (I like pillowpack fresh, but there are some good jarred.
Just rinse first)
Thousand Island Dressing
Pat of butter
Heat one frying pan, medium - add kraut, let excess moisture steam off a
bit, then lay Corned Beef on top of it to "gently" heat thru. Don't heat
for longer than 5 minutes or it will start to toughen up. Just remove
pan from heat if you need to.
In the meantime, heat another frying pan or griddle to medium, place two
very very lightly buttered slices of rye bread in it. Top each with a
slice of Jarlsberg. Gently brown the rye, so it gets crisp and golden.
The cheese will soften but not completely melt.
To assemble, remove the grilled bread/cheese to a plate, top with a
couple T of kraut, a few slices of corned beef, a couple T of thousand
island and place the other piece of bread/cheese on top. Slice in half
and serve with extra dressing and a good kosher pickle.
Ellen
Young
> Tomorrow it'll probably be a reuben from the 2nd Av Deli in
> the city,
Ouch. Cold, Jack. Because my answer was a beef brisket on rye from
a good NYC deli, which I never get to. Well, I figured since it's
not I recipe I consider you can make at home (some things just aren't
the same homemade, that goes both ways), I wasn't going to mention it.
You know how Lawrence Sanders characters are always concocting these
complicated sandwiches out of ingredients they find in the refrigerator?
Me, I like simple sandwiches. Really good rare roast beef, sliced thin
and piled on rye with a slab of tomato and mayo ... when it's good, it's
really good. Crack of pepper and some salt on it. Tomatoes in pita
bread with ... mayo, what else?
Nothing complicated.
nancy
Jack Schidt
"Young" <qwe...@mail.monmouth.com> wrote in message
news:3A7DA4...@mail.monmouth.com...
I'm with you; less is more. If I buy good meats (black
forest ham, westphalian, or a nice hunk o' fish) I like to
keep them solitary. Sometimes mustard, sometimes not. I
skip the cheese, and even a second slice of bread is too
much. I can't see adding salami to good ham, or turkey to
good roast beef either.
OTOH, you should see how I hide a burger with condiments.
Jack Simple
Sara
<garg...@postmaster.co.uk> wrote:
>My favorite is always the one I'm eating at the moment <g>
Mine too, pretty much. My most recent favorite is 2 lightly-toasted
slices of this wonderful whole-grain bread baked locally, 2 slices
good Swiss cheese, 3 *thin* slices of tomato, and several thinly
sliced rings of yellow onion. Salt and pepper must go directly on the
tomatos only, and each slice of bread is given a generous slathering
of real mayo. Eat. Do not brush teeth for several hours after, so
that you can continue to savor the onion. (Yeah, I'm real popular
around my house.)
Sara
aem
"Art Imerito" <biga...@webtv.net> wrote in message
news:9066-3A...@storefull-252.iap.bryant.webtv.net...
A sandwich that is better than its original ingredients. That, for me,
eliminates all the roasted and braised meats because I like them better the
first time around. Meat loaf qualifies because it is always better cold
than hot.
Or, a sandwich that goes well with a big bowl of soup, because that's my
favorite lunch. Two leaders in this category are the grilled cheese and the
bee-ell-tee, both on sourdough.
Paul M. Cook┊
Gotta be the Monte Cristo for me. I just love all that ham and gooey cheese
all cooked up in a crispy battered bread. Yum! It's an unctuous and sinful
pleasure, simple, yet the best things usually are.
Paul
"Art Imerito" <biga...@webtv.net> wrote in message
news:9066-3A...@storefull-252.iap.bryant.webtv.net...
notbob
Wonder bread with Oscar Meyer beef bologna and Best Foods mayo sandwich
aged at 78 deg F in a brown paper bag till lunch time in the 3rd grade
class room. And it's getting really hard to sneak in a snatch one
without getting caught, now that the kid's are on to me. ;)
nb
Gargoylle
<pmBERMUDA_...@gte.net> wrote:
>
>Gotta be the Monte Cristo for me. I just love all that ham and gooey cheese
>all cooked up in a crispy battered bread. Yum! It's an unctuous and sinful
>pleasure, simple, yet the best things usually are.
>
>Paul
>
OOOHH! I forgot about those. I love them too. I haven't had one in a
long time.
Gar
Gargoylle
LOL Some people just don't have a sense of humor. Onions don't effect
me as much as garlic. Several times I had to shower before bed because
I reeked so bad from it.
Gar
Ranee Mueller
biga...@webtv.net (Art Imerito) wrote:
> After seeing the reaction to favorite grilled cheese, I pose the
> above question.
Fresh italian bread with tomato, lightly steamed asparagus, basil and
mozzarella, a touch of grainy mustard, in the spring. In the
winter/autumn, I love this sandwich I'd get at the Glenwood in Eugene,
it was a grilled sandwich on rye bread with turkey, bacon, swiss,
sprouts, mustard and mayonaisse. MMMM.
Regards,
Ranee
--
Ranee's Recipe Site at http://saudichef.terrashare.com
Use saudichef as a referral, thanks!
Themestream articles at
http://www.themestream.com/gspd_browse/author/view_author_info.gsp?auth_id=5831
Felice Friese
"Tara S." <jarv...@bigfoot.com> wrote in message
news:3a7d8d56...@nntp.ix.netcom.com...
> There's nothing better than a BLT on white toast. Close second is a
> shrimp poboy with ketchup and hot sauce.
>
> Tara
Right. A BLT on white toast. Why all the discussion?
Felice
Ellen Smith
Can I add sliced avocado and call it a BLAT? I love those too, specially
when the haas avocado is creamy and the tomatoes are in season.
Ellen
Cowdrey
"Art Imerito" <biga...@webtv.net> wrote in message
news:9066-3A...@storefull-252.iap.bryant.webtv.net...
> I've had many, many different sandwiches since then, but it's still
> my all-time favorite.
>
When I first came to Canada, I lived in Winnipeg and was particularly
impressed by the Eaton and Bay stores on Portage Avenue.
Eaton's had a restaurant where they served hot turkey sandwiches. The
turkey was sliced from the bird before your eyes (I'd chat the carver to get
a little extra), placed on the in-store baked bread and smothered with
delicious turkey gravy. A generous portion of in-store cut and cooked fries
was served beside it. Gravy drenched sandwiches was a concept that was
completely alien to me but I loved them.
Alas, Eaton's is no more but they had long since stopped preparing before
they closed their doors. No-one does that wny more and it's not exactly
something you can whip up in your own kitchen.
Oh, for a time-machine.........
Robin (salivating)
Sue
until you try it!
Sue
Ellen Smith
Ooooooohhhhh, Robin. You are BAD! You got me salivating now. There's a
Hofbrau in San Jose (and as I recall, Tommy's Joynt in SF) that slices
to order freshly roasted turkey (at least a half pound of the stuff)
onto white bread and tops it with savory turkey gravy. A scoop of
perfectly soggy sage dressing and some cranberry sauce. Sure to cure
what ails ya. All for less than $6.
They do the same with hot roast beef sandwiches, with enough mashers to
sink a ship. Not to mention the pastrami and corned beef sandwiches with
rye bread - kraut and spicy mustard on the side.. ARGH. Gotta love those
hofbraus. Comfort food at its best.
Ellen
Puester
>
> Eaton's had a restaurant where they served hot turkey sandwiches. The
> turkey was sliced from the bird before your eyes (I'd chat the carver to get
> a little extra), placed on the in-store baked bread and smothered with
> delicious turkey gravy. A generous portion of in-store cut and cooked fries
> was served beside it. Gravy drenched sandwiches was a concept that was
> completely alien to me but I loved them.
>
> Alas, Eaton's is no more but they had long since stopped preparing before
> they closed their doors. No-one does that wny more and it's not exactly
> something you can whip up in your own kitchen.
>
Many of us in the U.S. whip them up every year to help
use up leftover Thanksgiving or Christmas turkeys! The
gravy's already made and just waiting to be reheated and
a layer of dressing is often inserted between the turkey
and the bread. Many people feel as though it's not complete
without some kind of cranberry sauce or relish on the side.
gloria p
Nancy Howells
sara...@uswest.net wrote:
Something called a School Kids' Song and Dance at Zingerman's Deli in
Ann Arbor, Michigan -- ergo:
Dark rye bread wtih scallion cream cheese, swiss cheese, (I think --
it's been awhile), thin-sliced cucumbers, lettuce, tomato. If that's
not what was exactly in it, that's what I make now, and it reminds me of
that greatly -- and I LOVE 'em. Just LOVE 'em.
--
--
Nancy Howells <nhow...@earthlink.net>
WardNA
on Siberian soldier's bread sandwich in 1978. It was absolutely amazing with
Ballantine ale. No mustard, no condiments: just that.
I so enjoyed that sandwich that I have left it isolated, as in a shrine in my
experience, and have never had another one since.*
Neil
*as Alcmene, having had Zeus as a lover, henceforth refused all mortal
embraces.
KAR
Would have to be the open face tomato sandwich on white bread with mayo and
salt on the tomato. This will only work with really good tomatoes or I
don't even bother. The best were from my grandma's garden plot in Tenn.
The other is a concoction I made up at work (restaurant) one night. I take
the little baguette rolls-warm- add fresh mozzarella, tomato and basil then
sprinkle with salt and balsamic vinegar reduction! OMG I still remember
those. It is not the same at home somehow:((
- Kim
Damsel in dis Dress
inch-thick stack of thin-sliced, lean corned beef. Sauerkraut. Swiss
Cheese. Dark pumpernickel with caraway seeds. NO thousand island
dressing. Claussen's dill pickle spear on the side.
Damsel, smiling
--
Damsel's Edible Complex:
http://home.att.net/~edible-complex/
Culinary FAQs, RFC Cook-Ins, Heirloom Recipes
Victor Sack
> After seeing the reaction to favorite grilled cheese, I pose the
> above question.
Open-faced thin black rye slices topped with smoked eel, smoked halibut,
or Kiel sprats. Not technically a sandwich.
Victor
Bob Y.
wrote:
>My favorite all-time sandwich is somewhat a local thing. It's called a
>"Grinder"...a "Sub" or a "Hero" in other parts of the country, but it is
>made especially well in CT. A fresh Italian roll sliced and filled with
>high-grade salami slices, provolone cheese slices, shredded lettuce, sliced
>tomato and sprinkled with an olive oil blend and salt and pepper.
<snip>
I will agree with you except for the olive oil blend. It should be a plain
olive oil, a good grade, but plain. Also like some red pepper flakes on it.
Here's my version:
Grinder
or Italian Sandwich
This type of sandwich is know by different names in different parts of the
country--Hero, Hoagie, Zeppelin, Poor boy, etc. As near as I can determine
this is the earliest version, originating in either New Haven or New
London, Connecticut (my hometown). Both sides claim it was first made in
their city. Either way, it makes a great lunch or light supper.
1 small (8-inch) loaf of Italian or French bread
6 (at least) thin slices of cotto salami
3 (at least) thin slices of provolone cheese
olive oil
shredded lettuce
sliced tomato
salt
freshly ground black pepper
red pepper flakes (optional)
Slice the bread in half lengthwise and sprinkle the cut surfaces generously
with olive oil. Layer the salami on both sides of the cut and add the
cheese, lettuce, and tomatoes. Sprinkle with a little extra olive oil and
salt and pepper to taste.
Serves one.
The secret is that the salami and cheese should be sliced very thin and a
generous amount used in the sandwich.
Although I have heard this style sandwich called a poorboy in some parts of
the country. including, Texas, it is my understanding that a real poorboy
is an oyster sandwich which originated in New Orleans.
- -
Bob Y.
Some days you're the pigeon, some days you're the statue.
blake murphy
...but then you're back to the problem of where to get a good tomato.
your pal,
blake
blake murphy
<SokS...@cshore.com> wrote:
>My favorite all-time sandwich is somewhat a local thing. It's called a
>"Grinder"...a "Sub" or a "Hero" in other parts of the country, but it is
>made especially well in CT. A fresh Italian roll sliced and filled with
>high-grade salami slices, provolone cheese slices, shredded lettuce, sliced
>tomato and sprinkled with an olive oil blend and salt and pepper. Done
>correctly, this is heaven. I also love a version made with sliced ham and
>shredded cabbage. Grinders also can be "hot" toasted with meatballs and
>green peppers and cheese, and a variety of combinations involving either oil
>or mayo on them, but the salami one is a "classic" version which we refer to
>around here as a "Regular". NO "SubWay" doesn't do them correctly AT ALL and
>has ruined the name "sub" sandwich by their botching it up. The Grinders I
>get around here are unique for the bread and the way the sandwiches are
>layered and seasoned. Wish you all could taste one. :0P mmmmmm
>DJkathyA
>
>
i've always thought that subway must be a front for mafia
money-laundering. they couldn't possibly be making any money on the
food.
your pal,
blake
blake murphy
<jack.schidt@attdotnet> wrote:
>
>"DJKathyA or John" <SokS...@cshore.com> wrote in message
>news:t7qsd69...@corp.supernews.com...
>Capicola with provolone on crisp grinder roll with onion and
>roasted red pepper. TOASTED
>
>that's what I say today.
>
>Tomorrow it'll probably be a reuben from the 2nd Av Deli in
>the city, or open faced black forest ham on lithuanian bread
>with hot mustard.
>
>Jack Fickle
>
>
i read that as 'jack pickle.'
your pal,
blake
blake murphy
i hope you're not stealing their dope, as well.
your pal,
blake
blake murphy
<cot...@infinet.com> wrote:
>Hey ! I have eaten that (except on wheat) many a times
>But it has been a while....
>My favorite as of late (last 10 years or so) a Rueben. The messier the
>better.
>Heidi
>
>
i like reubens, too, but i like to be able to pick them up and eat
them. but the thing about a reuben, even if your sure about the
cheese and the kraut, there's really no telling what you're going to
get. something sublime, or something inedible, or maybe mister
in-between.
your pal,
blake
Nancy Rivera
creamcheese, lox, thin slice of onion and a slice of juicy ripe tomato.
Nancita
"Damsel in dis Dress" <head_t...@my-deja.com> wrote in message
news:sdps7t460k8ukpa3f...@4ax.com...
Young
> Grinder
> or Italian Sandwich
>
> This type of sandwich is know by different names in different parts of the
> country--Hero, Hoagie, Zeppelin, Poor boy, etc. As near as I can determine
> this is the earliest version, originating in either New Haven or New
> London, Connecticut (my hometown). Both sides claim it was first made in
> their city. Either way, it makes a great lunch or light supper.
>
> 1 small (8-inch) loaf of Italian or French bread
> 6 (at least) thin slices of cotto salami
> 3 (at least) thin slices of provolone cheese
> olive oil
> shredded lettuce
> sliced tomato
> salt
> freshly ground black pepper
> red pepper flakes (optional)
>
> Slice the bread in half lengthwise and sprinkle the cut surfaces generously
> with olive oil. Layer the salami on both sides of the cut and add the
> cheese, lettuce, and tomatoes. Sprinkle with a little extra olive oil and
> salt and pepper to taste.
>
> Serves one.
>
> The secret is that the salami and cheese should be sliced very thin and a
> generous amount used in the sandwich.
Around here, your sandwich would definitely call for some red wine
vinegar on one half of the bread ... the top half, I think.
nancy
mag...@ch.etn.com
One thick slice of Tomatoe - with Mircle Whip - salt pepper !
yes a Tomatoe Sandwich !
But A Chipped Ham sandwich - now you are talking !
it a Pittsburgh thing !
Sent via Deja.com
http://www.deja.com/
Stan Horwitz
>
> ...but then you're back to the problem of where to get a good tomato.
New Jersey! Where else?
Meryne
> My all time fav is a poppyseed bagel lightly toasted, a schmear of
> creamcheese, lox, thin slice of onion and a slice of juicy ripe tomato.
>
A lightly toasted bagel, spread with mashed avocado, black pepper,
grated carrot, lots of thinly sliced mushrooms, and a sprinkle of
balsalmic vinegar on the mushrooms.
zenit
I hate to be so damned pedestrian, but a nicely grilled hamburger does
me just fine... It's almost like a blank canvas, to which may be added
any assortment of goodies, without losing its basic identity... My
favorite is just a nice patty of grilled ground sirloin slipped onto a
fat Kaiser roll and topped with thick grilled slices of tomato and
onion... I add a little salt and pepper but no condiments... A sliced
and chilled kosher dill, along with some home made thick cut potato
chips finish off this classic... Plain...? Yes... Scrumptious...
Indeed...!
--
zenit
<! -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- >
http://www.thehungersite.com/
Donate Food for Free to the Hungry People of the World
Jack Schidt
"dkra" <dk...@mmi.ix.netcom.com> wrote in message
news:dkra-04020...@ali-ca9-18.ix.netcom.com...
> x-no-archive: yes
>
> In article
<lAgf6.29361$cN.13...@bgtnsc07-news.ops.worldnet.att.net>,
> "Jack Schidt" <jack.schidt@attdotnet> wrote:
>
> > Tomorrow it'll probably be a reuben from the 2nd Av Deli
in
> > the city, or open faced black forest ham on lithuanian
bread
> > with hot mustard.
>
>
> Thanks,
>
> -- dkra
>
It's very dense rye bread that comes whole loaf and you
slice it yourself (can have it sliced at the bakery as well)
. I call it lithuanian because that's the bakery that
produces it. German, Polish, et al would be about the same.
Jack Chlep
Aquari
fresh Hass avocado, a sprinkle of Lawrys on the avocado and then some really
crisp bacon. I consider this sandwich a sin, so it is maybe a once a year
treat.
I also love Reuben sandwiches (another sin) and I must admit the tomato
sandwiches previously mentioned in this thread sound inviting. The best
tomatoes I ever had were about 30 years ago in Iowa. They were delish!
Libby
Sheryl Rosen
I will always go back to.
1. Creamy Peanut butter and Barb's Peach-Raspberry preserves on Old-fashioned
or Canadian white (not fluffy white...hearty white bread)
2. A thick juicy hamburger, on a portuguese roll, with ketchup on the bottom,
next to the meat, and lettuce and tomato on top. Cheese optional.
3. Turkey breast, lettuce, tomatoes, sliced roasted peppers, italian salad
dressing on a grinder roll.
4. Grilled cheese---sharp cheddar on a nice hearty white bread or a crusty
peasant bread (sliced), grilled in a skillet with butter...and when the
sandwich is ready to eat, open and insert cold slices of apple or pears.
5. Leftover meatloaf, with ketchup, maybe a slice of cheese, maybe some pickle
relish, on a roll or hearty white bread. That's what I'm having today.
6. Hot pastrami on rye with a very thin layer of spicy mustard or russian
dressing.
7. Hot roast beef, on toasted white bread, with gravy, side of fries.
that's all I can think of now...I suddenly got a hankering for a meatloaf
sandwich!
Sheryl
(Remove the crap to email)
----------------------------------------------------------
Live like there's no tomorrow...
Love like you've never been hurt,
and Dance like there's nobody watching.
Stan Horwitz
> I hate to be so damned pedestrian, but a nicely grilled hamburger does
> me just fine... It's almost like a blank canvas, to which may be added
> any assortment of goodies, without losing its basic identity... My
> favorite is just a nice patty of grilled ground sirloin slipped onto a
> fat Kaiser roll and topped with thick grilled slices of tomato and
> onion... I add a little salt and pepper but no condiments... A sliced
> and chilled kosher dill, along with some home made thick cut potato
> chips finish off this classic... Plain...? Yes... Scrumptious...
What, no ketchup! Without ketchup, a hamburger just isn't a hamburger!
Stan Horwitz
> My all time fav is a poppyseed bagel lightly toasted, a schmear of
> creamcheese, lox, thin slice of onion and a slice of juicy ripe tomato.
That's what I ate for breakfast today as a treat, but without the onion
and tomato. I don't like onion much. I love tomato, but since this was a
sandwhich from the bagel hut and they never slice their tomatoes thinly
enough for me, I opted just for the lox and cream cheese.
zenit
st...@typhoon.ocis.temple.edu says all this about that...
Never found a way to grill ketchup... Ideas...?
zxcvbob
maybe it's not amazing. Who ever thought up deep-frying a ham and
cheese sandwich and dusting it with powdered sugar? :-P
Regards,
Bob
--
"Hey, don't drink that poison! That's four dollars an ounce!"
--Groucho Marx
Damsel in dis Dress
>I hate to be so damned pedestrian, but a nicely grilled hamburger does
>me just fine... It's almost like a blank canvas, to which may be added
>any assortment of goodies, without losing its basic identity...
Sour cream, paper-thin slices of onions, and some black olives. THAT is my
ultimate burger! Cheddar is welcome, but optional.
Damsel
Ellen Smith
zxcvbob wrote:
>
> Isn't it amazing that no one said a "Monte Cristo" sandwich? Well,
> maybe it's not amazing. Who ever thought up deep-frying a ham and
> cheese sandwich and dusting it with powdered sugar? :-P
>
> Regards,
> Bob
Yes it was. A couple times. You must have missed it.
Ellen
Sara
>Isn't it amazing that no one said a "Monte Cristo" sandwich? Well,
>maybe it's not amazing. Who ever thought up deep-frying a ham and
>cheese sandwich and dusting it with powdered sugar? :-P
>
>Regards,
>Bob
Someone did say it. And several someones heartily agreed...
Sara
John Galt
croque monsieur. Swiss cheese, cream and ham in an egg dip and fried in
butter. French bread, of course. To do it perfectly, I think there is a
special mold to fry it in. Its a tie between that and a Reuben for me.
zxcvbob
Oops; you're right. I *thought* I had read all the messages in this
thread before I shot my mouth off, but I missed a few. Sorry.
Best regards,
Bob
--
"That boy's about as sharp as a pound of wet liver."
--Foghorn Leghorn
DebbieGrrrl
writes:
>
>My husband and I stayed at an executive suite in Dallas Texas for about 6
>months, I made a friend, she was from Ireland. Her and her Husband took a
>job there in Texas too. She invited me to her home and made me a 'salad
>sandwich' it was very good! It was 2 slices of sourdough bread spread with
>cream cheese, slices of tomato, some lettuce & green onion (chopped). It
>was simple but very good!
>The best part was that leek and potato soup!
My husband is from belfast and often speaks of (and sometimes makes) the "salad
sandwiches" that he used to get at a place called "the spanish rooms". Sounds
the same as what you had, but he puts sliced hardboiled eggs on them.When he
was a kid in school, the teachers would send him over to pick up their lunch
and give him enough for something for himself, even tho that sometimes went for
a pint of guiness reather than a sandwich!
Debbie...
If you can't beat them, arrange to have them beaten.
Damsel in dis Dress
>In article <95mnc1$m5n$2...@cronkite.temple.edu>,
>st...@typhoon.ocis.temple.edu says all this about that...
>> zenit <zen...@your-deja.com> wrote:
>>
>> > I hate to be so damned pedestrian, but a nicely grilled hamburger does
>> > me just fine... <snip>
>> > I add a little salt and pepper but no condiments...
>>
>> What, no ketchup! Without ketchup, a hamburger just isn't a hamburger!
>
>Never found a way to grill ketchup... Ideas...?
Grilled ketchup is great on hamburgers! Just cook the hamburgers until
they're not quite done, brush on some ketchup (just as you would barbecue
sauce), and finish grilling the burgers. The ketchup develops a lot of
character when grilled right onto a burger.
Stan Horwitz
Yup, apply a generous layer of Heinz Ketchup to the burger AFTER it is
cooked and placed on the roll of your choice.
Stan Horwitz
Organization:
Damsel in dis Dress <head_t...@my-deja.com> wrote:
>
> Grilled ketchup is great on hamburgers! Just cook the hamburgers until
> they're not quite done, brush on some ketchup (just as you would barbecue
> sauce), and finish grilling the burgers. The ketchup develops a lot of
> character when grilled right onto a burger.
Wow! Thanks for the tip Damsel. I will give that a try the next time I
make hamburgers. One never knows what one can learn on this wonderful
newsgroup.
Gary
I must admit, I do tend to plain bagels, untoasted, and a bit heavier
than a shmear of cream cheese.
*smile*
Gary
In article <Q_wf6.92182$8V6.12...@typhoon.tampabay.rr.com>,
--
"What you see is not what you think you see."
-- Jeanette Winterson
Nancy Rivera
Nancita
"Gary" <weis...@hotmail.com> wrote in message
news:95mt93$9ts$1...@nnrp1.deja.com...
Damsel in dis Dress
>Damsel in dis Dress <head_t...@my-deja.com> wrote:
>>
>> Grilled ketchup is great on hamburgers! Just cook the hamburgers until
>> they're not quite done, brush on some ketchup (just as you would
>> barbecue sauce), and finish grilling the burgers. The ketchup develops
>> a lot of character when grilled right onto a burger.
>
>Wow! Thanks for the tip Damsel. I will give that a try the next time I
>make hamburgers. One never knows what one can learn on this wonderful
>newsgroup.
'Tis my pleasure, Stan. I think you'll like it. The sugars in the ketchup
caramelize, just a tad, and the effect is so yummy! I know you'll consider
this blasphemy, but I'm not much of a ketchup eater (I use it primarily as
a dip for grilled cheese sandwiches). But grilled ketchup on hamburger is
very, very good - even to me.
Damsel
Chris
Corners Tavern in New Glarus,Wisconsin. It was a standard grilled
reuben, but with marinated red cabbage instead of sauerkraut. I'd kill
for one right now.
Chris
In article <95k5m8$cqv$1...@newstest.laserlink.net>,
"Mark" <m...@lanfear.com> wrote:
>
> "Art Imerito" <biga...@webtv.net> wrote in message
> news:9066-3A...@storefull-252.iap.bryant.webtv.net...
> > After seeing the reaction to favorite grilled cheese, I pose the
> > above question. I came up with my favorite 35 yrs. ago. I was a high
> > school senior working part-time in a major dept. store in N.J.
>
> As a child I always hated Reuben sandwiches (the sauerkraut
grossed me
> out, despite my German upbrining). Suddenly about five years ago, I
was in
> a little restaurant in the middle of nowhere on Whidbey Island in WA
state,
> and had this wicked urge to order one.
>
> It was the best sandwich I've ever eaten. I haven't had that one
good
> since then, and I keep trying. really gooey Reubens where the bread
gets
> all soggy just aren't my cup of tea -- it was to be the perfect
balance :-)
>
> mark.
Jeanine H.
<rcow...@REMOVEtelusplanet.net> wrote:
>
>"Art Imerito" <biga...@webtv.net> wrote in message
>news:9066-3A...@storefull-252.iap.bryant.webtv.net...
>
>> I've had many, many different sandwiches since then, but it's still
>> my all-time favorite.
>>
>
>When I first came to Canada, I lived in Winnipeg and was particularly
>impressed by the Eaton and Bay stores on Portage Avenue.
>
>Eaton's had a restaurant where they served hot turkey sandwiches. The
>turkey was sliced from the bird before your eyes (I'd chat the carver to get
>a little extra), placed on the in-store baked bread and smothered with
>delicious turkey gravy. A generous portion of in-store cut and cooked fries
>was served beside it. Gravy drenched sandwiches was a concept that was
>completely alien to me but I loved them.
>
>Alas, Eaton's is no more but they had long since stopped preparing before
>they closed their doors. No-one does that wny more and it's not exactly
>something you can whip up in your own kitchen.
>
>Oh, for a time-machine.........
>
>Robin (salivating)
>
THere is a turkey place downtown in philly that has the thanksgiving
sammich-freshly carved roasted turkey on your choice of bread (love
the sourdough!) with stuffing, cranberry, and whatever you want on
it..Hmm, gonna have to get downtown again soon...
Jeanine H
Visit me @ http://www.geocities.com/HotSprings/Spa/2089
-----------------------------------------------------
Justice is not allowed to cast off her blindfold and
look down the pants of persons requesting a marriage
license to see if they are eligible.
Craig K. Gowens
-----------------------------------------------------
Stan Horwitz
>
> THere is a turkey place downtown in philly that has the thanksgiving
> sammich-freshly carved roasted turkey on your choice of bread (love
> the sourdough!) with stuffing, cranberry, and whatever you want on
> it..Hmm, gonna have to get downtown again soon...
Where's that Jeanine? Are you referring to the Bassett's in the Reading
Terminal market?
Debbie
"Damsel in dis Dress" <head_t...@my-deja.com> wrote in message
news:tjtt7t8412dcm09ph...@4ax.com...
> Grilled ketchup is great on hamburgers! Just cook the hamburgers until
> they're not quite done, brush on some ketchup (just as you would barbecue
> sauce), and finish grilling the burgers. The ketchup develops a lot of
> character when grilled right onto a burger.
>
patties and have some grilled on the outside as well as the ketchup taste
throughout the burger.
Debbie
Paige Oliver
> It's a sandwich spread sandwich.
>
> You need:
>
> I can of grated Spam
> About 6 c. Grated Cheddar and Monteray Jack Cheese
> 1 small jar of Sweet Pickle Relish
> 2 large jars of chopped pimentos
> Enough Miracle Whip to make it spreadable
> 1 Tbl. sugar
> Salt
> Pepper (I like lots of pepper)
>
> Mix, chill and serve as either an open faced sandwich with sliced tomato or
> use two pieces of bread and grill.
>
> Fargo
You know, that sounds like something I would Like (I really love the ham salad
spread that I can get at the deli counter at the grocery)but the grated
Spam....I don't know if my stomach could handle me picking up a hunk of
gelatinous Spam and squishing it over the grater. Tell me it's not as bad as
it sounds.
notbob
WardNA wrote:
>
> A bartender in Providence, Rhode Island served me a cream cheese and roast beef
> on Siberian soldier's bread sandwich in 1978. It was absolutely amazing with
> Ballantine ale...........
Mmmmmm..... Ballantine Ale. Is that still available on the East
coast? I can no longer find it on the West coast and was under the
impression it was no longer produced.
nb
notbob
WOW! I almost forgot about Vietnamese sandwiches. These things are
amazing. A fresh baked 10" loaf of real French bread loaded up with
your choice of meat. BBQ pork, steamed pork, chicken, sardines, BBQ
beef (all Viet style) are typical choices. There's usually about a
dozen choices of meat. With the meat comes shredded corrots, shredded
daikon, cilantro, sliced Jalepeno peppers and some mayo-like sauce.
They are basically a Viet style sub and are totally unique and
absolutely delicious. BUT! ...here is the amazing part ...they only
cost $1.00! No kidding, ONE US dollar. And these things are not light
on the meat. They have at least 1/4-1/3 lb of meat ... for a dollar! I
was totally dumbfounded when I first bought one. $1.00!! And they've
maintained this price for years. Well actually, after years, some
places have crept up to $1.25! Geez, this could be the solution to
world hunger.
I have no idea how they do it. I'd gladly pay $3-4 bucks for one. It
must be a lead loss item or something, as most of these places are
combination restaurant/grocery stores. But, I ask no questions.
Whenever I'm in the area, I buy 3 or 4 to-go and have 'em for dinner,
also. They go great with a bottle of pennywort juice.
nb
RLN
thank-you.
Another good one is bacon, avocado, and alfalfa sprouts. A "comfort"
sandwich would be ground bologna and dill pickles mixed with Hellmann's.
Ronda
Paul M. Cook┊
You know you're talking comfort food when just thinking about it lowers your
blood pressure.
Paul - warm and fuzzy
"Kim" <jtem...@earthlink.net> wrote in message
news:3A7E6627...@earthlink.net...
> x-no-archive: yes
>
> Oh my those are so good!
> I recently went to a restraunt that served it with blackberry jam on the
side. I
> dipped and it was gooooood!
> --Kim
>
> "Paul M. Cook┊" wrote:
>
> > Gotta be the Monte Cristo for me. I just love all that ham and gooey
cheese
> > all cooked up in a crispy battered bread. Yum! It's an unctuous and
sinful
> > pleasure, simple, yet the best things usually are.
> >
> > Paul
> >
>
>
>
Barry Grau
rond...@webtv.net (RLN) wrote:
> Reuben is right up at the top for me, no thousand island dressing,
> thank-you.
In my opinion, a reuben is a waste of good corned beef. Then again, it's not
so easy to find good corned beef here in Chicago. My favorites are NY Kosher
deli style pastrami on rye with yellow mustard and NY Kosher style corned
beef on rye with yellow mustard. Once in a while I have a great yearning for
a nice, greasy patty melt.
--
-bwg
555 RGNE
news:siFf6.2594$S66.2...@paloalto-snr1.gtei.net...
> Ooohhh that would be so good! I've always just had it with powdered
> sugar.
> You know you're talking comfort food when just thinking about it
> lowers your
> blood pressure.
>
> Paul - warm and fuzzy
Perhaps you should try a faggot and sperm sandwich, I bet that
would be right up your alley?
>
> "Kim" <jtem...@earthlink.net> wrote in message
> news:3A7E6627...@earthlink.net...
> > x-no-archive: yes
> >
> > Oh my those are so good!
> > I recently went to a restraunt that served it with blackberry jam on the
> side. I
> > dipped and it was gooooood!
> > --Kim
> >
> > "Paul M. Cook┊" wrote:
> >
> > > Gotta be the Monte Cristo for me. I just love all that ham and gooey
> cheese
> > > all cooked up in a crispy battered bread. Yum! It's an unctuous and
> sinful
> > > pleasure, simple, yet the best things usually are.
> > >
> > > Paul
> > >
> >
> >
> >
>
>
--
5557463
hahabogus
What no bacon!! <bet you thought I was going to say beets>
JField
Jenni
"Paul M. Cook┊" <pmBERMUDA_...@gte.net> wrote in message
news:siFf6.2594$S66.2...@paloalto-snr1.gtei.net...
Pat Roehr
dressing.
Try this one: An ordinary BLT, but spread with blue cheese dressing instead
of mayonnaise, and add ripe avocado slices, lightly salted.
Damsel in dis Dress
>"Damsel in dis Dress" <head_t...@my-deja.com> wrote in message
>news:sdps7t460k8ukpa3f...@4ax.com...
>> My favorite sandwich of all time is the good ol' Reuben. About an
>> inch-thick stack of thin-sliced, lean corned beef. Sauerkraut. Swiss
>> Cheese. Dark pumpernickel with caraway seeds. NO thousand island
>> dressing. Claussen's dill pickle spear on the side.
>
>I'm with you, Damsel, but I substitute Dijon mustard for the Thousand
>Island dressing.
Now THAT sounds outstanding! Thanks ... I never would have thought of that
with my own little brain.
Damsel, wishing I had Reuben stuff in the fridge
Edward Conroy
it's not so easy to find good corned beef here in Chicago.
*****
When I lived in Chicago, (in the dim, almost-forgotten past!) Harding
produced an excellent corned beef. Do they still market it?, If so, is
it still good, or has the quality degraded?
Edward Conroy
SA
The Sorcerer's Apprentice
p008...@pb.seflin.org
Nancy Howells
Tuna salad (kind of dry) with lots of chopped dill pickle mixed in, on
white bread with lots of lettuce and onion.
--
--
Nancy Howells <nhow...@earthlink.net>
Muddy42
Sanders wrote a series of books called The First Deadly Sin, The Second Deadly
sin, etc., to number 4. The main character was a NYC detective, Edward X.
Delaney. That man loved sandwiches. Every other scene in the books included a
Delaney masterpiece sandwich. He had two categories of sandwiches: wet, which
had so many dressings and condiments or juices that it needed to be eaten over
a sink, and dry, which could be eaten in any fashion. I forget precisely what
many of the sandwiches were, but, man, did they sound tasty.
One of my favorite sandwiches: grilled cheese, on sourdough with gruyere and
super thin slices of tomato, grilled in a pan with salted butter, and a few
grinds of white pepper. Other favorites include whatever can be fashioned out
of good bread and cold cuts and onion, with a homemade tarragon or basil
mayonnaise.
Nancy Howells
> Would have to be the open face tomato sandwich on white bread with mayo
> and
> salt on the tomato. This will only work with really good tomatoes or I
> don't even bother. The best were from my grandma's garden plot in Tenn.
>
> The other is a concoction I made up at work (restaurant) one night. I
> take
> the little baguette rolls-warm- add fresh mozzarella, tomato and basil
> then
> sprinkle with salt and balsamic vinegar reduction! OMG I still remember
> those. It is not the same at home somehow:((
>
> - Kim
>
>
>
Tomato sandwiches on homemade bread with mayo and salt. Oh, my. I'm so
sick of winter... when will tomatoes come again?
Cowdrey
The most famous butty is the chip butty. The perfect chip butty (invented in
Liverpool) consists of two fairly large slices from a large white loaf,
liberally buttered, layered with chips (salt and vinegar optional) and
smothered in (for the benefit of Stan Horwitz) tomato sauce (aka ketchup)].
Robin
Harry A. Demidavicius
(Victor Sack) wrote:
>Art Imerito <biga...@webtv.net> wrote:
>
>> After seeing the reaction to favorite grilled cheese, I pose the
>> above question.
>
>Open-faced thin black rye slices topped with smoked eel, smoked halibut,
>or Kiel sprats. Not technically a sandwich.
>
>Victor
Been there. Did That. Got Addicted.
Harry
Young
>
> Nancy Howells <nhow...@earthlink.net> wrote in message
> > In article <3A7E2B79...@gate.net>, KAR <blu...@gate.net> wrote:
> >
> > > Would have to be the open face tomato sandwich on white bread with mayo
> > > and
> > > salt on the tomato. This will only work with really good tomatoes or I
> > > don't even bother. The best were from my grandma's garden plot in Tenn.
> > Tomato sandwiches on homemade bread with mayo and salt. Oh, my. I'm so
> > sick of winter... when will tomatoes come again?
>
> Mayo on tomato sandwiches? Wouldn't it smother the flavour of the tomato?
(astonished) What the heck kind of mayo do you have down there?
Tomato and mayo is one of those perfect combinations.
nancy
Sara
<garg...@postmaster.co.uk> wrote:
>On Tue, 06 Feb 2001 21:11:21 -0700, Sara <sara...@uswest.net> wrote:
>>So you're not going to make your fortune in ketchup roll-ups?
>>
>>Sara (yech!)
>
>LOL No, that won't be my calling. But the good news is; next to that
>little tray was a picnic shoulder. It smoked for 15 hours. I just ate
>3 sandwiches that were better than anything I've read about in this
>thread.
>
>Gar ( living great with a belly full of smoked pork )
Maybe that little tray of ketchup imparted a special sort of
complexity to the pork. You never know.
Sara
555 RGNE
news:3a8ba654...@natasha.news...
> Today, in alt.fan.brad, "555 RGNE" <hamm...@isleofyap.com> wrote:
>
> >natasha <micr...@netchaos.org> wrote in message
> >news:3a905104...@natasha.news...
> >> Today, in alt.fan.brad, "555 RGNE" <hamm...@isleofyap.com> wrote:
> >>
> >> >Paul M. Cook┊ <pmBERMUDA_...@gte.net> wrote in message
> >> >news:siFf6.2594$S66.2...@paloalto-snr1.gtei.net...
> >> >> Ooohhh that would be so good! I've always just had it with powdered
> >> >> sugar.
> >> >> You know you're talking comfort food when just thinking about it
> >> >> lowers your
> >> >> blood pressure.
> >> >>
> >> >> Paul - warm and fuzzy
> >> >
> >> >Perhaps you should try a faggot and sperm sandwich, I bet that
> >> >would be right up your alley?
> >>
> >
> >That is a perfect name for the sandwich, you are a genius.
> >I bet Paul would love to sink his teeth into a Brad.
>
> I'm sure you are right about that. Brad would probably like to sink
> his teeth into Paul, if he had any.
I wonder if Brad's boyfriends would be jealous if they saw him
gumming all over Paul?
>
>
> >
> >
> >>
> >>
> >> >
> >> >
> >> >>
> >> >> "Kim" <jtem...@earthlink.net> wrote in message
> >> >> news:3A7E6627...@earthlink.net...
> >> >> > x-no-archive: yes
> >> >> >
> >> >> > Oh my those are so good!
> >> >> > I recently went to a restraunt that served it with blackberry jam
on
> >the
> >> >> side. I
> >> >> > dipped and it was gooooood!
> >> >> > --Kim
> >> >> >
> >> >> > "Paul M. Cook┊" wrote:
> >> >> >
> >> >> > > Gotta be the Monte Cristo for me. I just love all that ham and
> >gooey
> >> >> cheese
> >> >> > > all cooked up in a crispy battered bread. Yum! It's an
unctuous
> >and
> >> >> sinful
> >> >> > > pleasure, simple, yet the best things usually are.
> >> >> > >
> >> >> > > Paul
> >> >> > >
> >> >> >
> >> >> >
> >> >> >
> >> >>
> >> >>
> >>
> >> --
> >> Natasha
> >> Former Moderator of alt.fan.brad
> >> Proud Sheldon-Supporter.
>
> --
> Natasha
> Former Moderator of alt.fan.brad
> Proud Sheldon-Supporter.
--
5557463
Thierry Gerbault
says...
> Two faves:
>
>
> 1. Good quality white bread, sliced tomatoes, swiss cheese and just a
> whiff of Miracle Whip.
>
> 2. Any bread, but this filling: canned tuna, chopped fresh onion, a
> bit of coarse black pepper, and just the smallest amount of Miracle
> Whip necessary to make it all hold together. Warning: This is a
> smelly sandwich, and if you take it to work for lunch, you'll get
> questions, and/or looks..........
>
Add some finly diced celery and a finely chopped pickle and that would be
perfect!
>
> Alan
> --
>
> ---------------------------------------------
> I put instant coffee in a microwave
> and almost went back in time.
> -- Steven Wright
>
--
Thierry Gerbault
(remove NOSPAM from address to reply)
"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.
Thierry Gerbault
says...> news:3A7E6924...@earthlink.net...
> > x-no-archive: yes
> >
> > My husband and I stayed at an executive suite in Dallas Texas for about 6
> > months, I made a friend, she was from Ireland. Her and her Husband took a
> > job there in Texas too. She invited me to her home and made me a 'salad
> > sandwich' it was very good! It was 2 slices of sourdough bread spread with
> > cream cheese, slices of tomato, some lettuce & green onion (chopped). It
> > was simple but very good!
>
> What, no grated carrot?
>
> In Oz your classic salad sandwich generally consists of tomato, shredded
> lettuce, cucumber, beetroot, onion and grated carrot. Sometimes it might
> have mayo (the bread is buttered of course).
>
> I always ask for the beetroot to be omitted because it makes such a mess if
> it spills on to your clothes.
>
> Other things can be added, ham, cheese, cold meat of various sorts, but you
> have to specify (and pay for) the extra.
>
> Christine
Christine, when you say beetroot I assume you mean red meets. Would that
be just plain cook beets or pickled beets? I love pickled beets and
pretty much like the plain cooked variety. And, no, I don't want to
start another beets thread!
creepygirl
And if wraps count as sandwiches, here's one I had at a now-defunct
restaurant: cheese ravioli with roasted eggplant and marinara sauce, in a
spinach tortilla.
--
"Shameless scone slut"--My boyfriend's description of me
blake murphy
wrote:
hell, yes! you don't need any bread - you can just mayo the tomato
slice, then salt and pepper. (once again, you gotta find good
tomatoes.)
your pal,
blake
Christine Ashby
Thierry Gerbault <newsbust...@worldnet.att.net> wrote in message
news:MPG.14ebae271...@netnews.worldnet.att.net...
Why not? Gotta have a beets thread every so often. Beets threads are the
comfort food of rfc...
I mean tinned beetroot. It's pickled and tastes slightly vinegary.
Absolutely basic Oz ingredient for putting on salad sandwiches or
hamburgers.
Of course it's just not allowed the more upmarket places, the ones that use
mignonette lettuce and alfalfa sprouts in their salad sangers! <g>
Christine
Christine Ashby
Young <qwe...@mail.monmouth.com> wrote in message
news:3A8144...@mail.monmouth.com...
Not to me. I think we'll just have to agree to differ.
Christine
Young
I guess so ... but how many sandwiches here have been ... bacon
lettuce and tomato on white, roast beef with tomato and mayo, on and on.
Mayo will not overpower a tomato.
nancy
Young
I couldn't agree more, on both counts. That's why I like pita bread
for a tomato sandwich, not so much bread. Then you get that perfect
tomato, at the height of tomato season ... nothing like it.
nancy
John Doe
Grilled potato bread with turkey/swiss/cole slaw/thousand island. YUM!
What a mess inside, and outside your your body, but damn are they good.
Jack Schidt
"John Doe" <john_o...@SPAMBLOWShotmail.com> wrote in
message news:904254569johno...@207.172.3.55...
hmmm.......in an opinion similar to the martini
purist........that's not a reuben. Sorry, not even close.
sounds like an ok toikey sandwich though.
Jack Deli