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re: Favorite sandwich and recipe?
Posted on 11/13/12 at 7:52 pm to AlmaDawg
Posted on 11/13/12 at 7:52 pm to AlmaDawg
From a restaurant: The Hangover Cure at Niffer's in Auburn.
Texas Toast
Fried Boneless Chicken Breast
Bacon
Mozzarella
Honey Mustard
...with Cajun fries and a Sweet Tea.
From my house: Peanut Butter and Strawberry Jam. Can't beat it.
Texas Toast
Fried Boneless Chicken Breast
Bacon
Mozzarella
Honey Mustard
...with Cajun fries and a Sweet Tea.
From my house: Peanut Butter and Strawberry Jam. Can't beat it.
This post was edited on 11/13/12 at 7:53 pm
0
Posted on 11/13/12 at 7:55 pm to Martini
quote:
I need gravy rehab so I don't want to fuel the fire
I saw that shite.
For me good chisesi on French with cheese and mayo toasted. Very simple and reminds me of growing up.
Posted on 11/13/12 at 8:26 pm to bigberg2000
The Cajun side of my..says a good Roast Beef Po Boy with thr juices running, but you must try a sandwich from my Cuban side...
Media Noche:
Medianoche Ingredients:
3 thin slices of ham
3 thin slices roast pork hot or cold (hot, slow roasted pork is best)
3 thin slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut medianoche bread (it has to be sweet yellow egg bread)
You should be using fresh, sweet Cuban bread. If you don't have access to a bakery that sells medianoche bread, an alternative is the Jewish Challah egg bread
Media Noche:
Medianoche Ingredients:
3 thin slices of ham
3 thin slices roast pork hot or cold (hot, slow roasted pork is best)
3 thin slices of Swiss cheese
3 or 4 slices of pickles
1/3 cut medianoche bread (it has to be sweet yellow egg bread)
You should be using fresh, sweet Cuban bread. If you don't have access to a bakery that sells medianoche bread, an alternative is the Jewish Challah egg bread
Posted on 11/13/12 at 8:27 pm to bigberg2000
Honey ham sliced thin with blue plate mayo on both sides and a little yellow mustard of the other side of bunny bread!
Brings me back to kid days.
But i do break out the sandwich press at home. One of the sandwiches I make I copied from a place at use to eat at in Athens when I was UGA called Loco's deli and pub.
The gobbler!
Smoked turkey breast, mayo, bbq sauce, bacon and sharp cheddar cheese on French bread pressed.
So good
Brings me back to kid days.
But i do break out the sandwich press at home. One of the sandwiches I make I copied from a place at use to eat at in Athens when I was UGA called Loco's deli and pub.
The gobbler!
Smoked turkey breast, mayo, bbq sauce, bacon and sharp cheddar cheese on French bread pressed.
So good
This post was edited on 11/13/12 at 8:43 pm
Posted on 11/13/12 at 8:34 pm to BRgetthenet
A Reuben, I cook the corned beef first, and put together all of the ingredients in amounts that by eyeball seem appropriate to make the taste sensation right.
Posted on 11/13/12 at 9:15 pm to MeridianDog
quote:
Slice spam 1/4 inch slices. Cook in skillet until crispy and brown
Now we talking!
Posted on 11/13/12 at 9:45 pm to TorNation
I recently made a pulled pork on French bread.
Topped with chipotle mayo, shredded cabbage, cilantro, pepperjack cheese, and BBQ sauce.
Topped with chipotle mayo, shredded cabbage, cilantro, pepperjack cheese, and BBQ sauce.
Posted on 11/13/12 at 10:04 pm to MeridianDog
quote:
Bologna slices. Cook in skillet until crispy and brown. Serve on multigrain bread with mayo and thin sliced onion. Wash down with cold beer.
FIFY!
Posted on 11/13/12 at 10:11 pm to AlmaDawg
Corn beef from new orleans fair grounds
Posted on 11/13/12 at 10:48 pm to AlmaDawg
Rachael sandwich with homemade pastrami, rye bread, home made sauce and swiss cheese
Posted on 11/14/12 at 3:11 am to AlmaDawg
Pastrami, hard salami, and pepper jack on a hoagie roll. Cover with a damp paper towel and microwave for a minute. Add Tony's and some kind of hot sauce, maybe italian seasoning. Then I make an olive oil/balsamic dip and mop it up with the sammich.
Also love ham sandwiches made out of toasted jalapeno sausage cheese bread from Bourque's.
Also love ham sandwiches made out of toasted jalapeno sausage cheese bread from Bourque's.
Posted on 11/14/12 at 8:36 am to rbdallas
The Cuban sounds amazing, will try!
Posted on 11/14/12 at 8:44 am to AlmaDawg
This website did a review of top 50 sandwiches.. Regardless of where you think the sandwiches should be in ranking, if at all, it's a mouthwatering compilation:
50 Greatest Sandwiches
50 Greatest Sandwiches
Posted on 11/14/12 at 8:51 am to BRgetthenet
BRgetthenet, I love me some fishing sandwiches.
Posted on 11/14/12 at 9:01 am to TigerWise
my FIL brings turkey poboys when we run out of his place by Campo's.
By the time we all get down there, the mayo and lettuce makes a consistency you only get when you're fishing.
By the time we all get down there, the mayo and lettuce makes a consistency you only get when you're fishing.
Posted on 11/14/12 at 9:44 am to AlmaDawg
BLT with homegrown tomatoes. On toasted 9-grain bread with thick applewood smoked bacon and avocado. Little mayo and Dijon mustard. Slice of fresh mozzarella melted on the bacon. Top off with a fresh yard egg fried in the bacon grease. Best damn sammich ever.
Posted on 11/14/12 at 10:18 am to BRgetthenet
muffalotta sub
Posted on 11/14/12 at 10:36 am to Tommy Patel
1)salami,pepperoni,cheese,mustard,mayo,banana peppers, bread,toasted
2)leftover steak finely chopped and put on a hoagie roll. I usually eat with a cut up jalapeno and cheese and sriracha.
3)leftover grilled/fried chicken finely chopped and eaten w a jalepeno/cheese/bacon on a hoagie roll.
I routinely eat the above 3 sandwiches with different variations of the toppings/cheeses/bread. I will almost always cook extra steak/chicken so I can make a sandwich from it later.
2)leftover steak finely chopped and put on a hoagie roll. I usually eat with a cut up jalapeno and cheese and sriracha.
3)leftover grilled/fried chicken finely chopped and eaten w a jalepeno/cheese/bacon on a hoagie roll.
I routinely eat the above 3 sandwiches with different variations of the toppings/cheeses/bread. I will almost always cook extra steak/chicken so I can make a sandwich from it later.
This post was edited on 11/14/12 at 10:37 am
Posted on 11/14/12 at 10:48 am to hiltacular
I take salami and throw it on an ungreased pan and cook off all the excess fat. Place on bread, mayo, creole mustard, provolone and a little olive salad. Booyah.
Anyone else cook down their salami? I find it tastes better and definitely cuts down the calories
Anyone else cook down their salami? I find it tastes better and definitely cuts down the calories
Posted on 11/14/12 at 10:49 am to AlmaDawg
ferdi always rocks...with cheeweez hot n spicy...abita rootbeer
This post was edited on 11/14/12 at 10:55 am
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