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Sandwich Improvisation in D (delicious) Major

Have you ever improvised a delicious sandwich combination out of ingredients on hand?

Here's mine:
- Toast two slices of whole-grain bread and spread with a mixture of mayo and horseradish-mustard.
- Add layers of sliced hard-boiled egg, white pepper, and thin planks of Manchego cheese.
- Dill pickle on the side.

I think this would be even tastier on seeded rye bread.

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  1. Yum!

    Yesterday I had whole wheat toast, slices of prosciutto, and smeared fresh figs. I just took a very ripe fruit, took off the stem, and lightly smooshed it over the meat. It was a delicious balance of salty and sweet, soft and crunchy.

    1. I'm working on a trilogy in D minor which is the saddest of all keys.

      1 Reply
      1. re: LStaff

        I'm guessing a trilogy in D minor is cracker, salted, with water?

      2. All the time. My current fave is pastrami with home-made dijon mustard cole slaw. I've had salad and cole slaw sandwiches recently too. (Yes, I'm in a bit of a cole slaw thing right now....) I've also recently been musing about the sandwich possibilities that come with adding a fried egg...

        If you ever want some fun, ask one of the sandwich makers at a local deli that does a busy lunch trade what the most unusual thing people order on their sandwiches. You'll get some very interesting answers: peanut butter and bologna, turkey with mayo and grape jelly, etc......

        1. This summer I discovered the gorgeousness of slow-roasted tomatoes. I can eat these out of hand, but they're also delectable on ciabatta with caramelized onions and some feta.

          2 Replies
          1. re: cheryl_h

            how slow? As in, what temperature for how long? They sound delish.

            1. re: Pei

              I like 200 - 225F for at least 4 hours. I've done them for up to 8 hours too. It depends on how concentrated you like your tomatoes. You can keep going all the way to dried tomatoes which are also delicious, like potato chips. Slow-roasting concentrates the flavors beautifully by just reducing the liquid. I weighed mine before and after roasting and the final product were reduced at about one-third.

              You can just eat them but if you have more self-discipline, they freeze well or you can hot-process them in canning jars. I did 60 lbs of plum tomatoes this way and plan to feast on wonderful pasta and braises with them all winter.

          2. I always have tuna around, so my default is toasted rye bread, light mayo on the toast, tuna mixed with red wine vinegar and nice slices of tomato, S&P, all squished together, with a dill pickle on the side.

            Re the coleslaw mentioned above, a coleslaw and potato salad sandwich with mustard on rye can work too.

            I recently purchased some delicious tamarind chutney that is very good on a rolled up greek pita with thinly sliced white cheddar.

            4 Replies
            1. re: pescatarian

              Many years ago, Chowhound had a long passionate discussion about cheese and chutney sandwiches. I wish I could find that thread.

              1. re: val ann c

                I'm sure it would be an interesting (and delicious) thread - brie would be yummy too.

                1. re: val ann c

                  Not too long ago the Food Network show Ham on the Street said that any bread combined with any cheese combined with any jelly would make a delicious grilled cheese sandwich. My friends and I were skeptical, so we repeated the experiment.

                  While only one person out of 5 liked the goat cheese-straberry jam-whole wheat combo, everything else we tried was great. Our particular favorite was brie and raspberry jam on french. We also liked the disgusting-sounding combo of apricot jam and sharp cheddar on wheat.

                  1. re: SuzMiCo

                    I've eaten cheese and jam or chutney on toast as a breakfast item since my college days. There are some particularly good combinations - brie and fruity chutney like apricot or tomato or cranberry. I made some black pepper strawberry balsamic preserves this summer which are wonderful with pecorino toscano (a mild softish cheese) or chevre. I also like marmalade with dubliner, a firm Irish cheese.

                    In England it's traditional to eat a piece of cheese, usually cheddar I think, with fruitcake. That's a similar combination of flavors.