what's your favorite sandwich?
My wife and I have been craving sandwiches. Not just the classics but we've been challenging ourselves to see what new combos we can discover. So inspire us. Be it classic our cutting edge, whats your favorite sandwich?
Tomato, Avocado and bacon on Mutigrain bread (have to do something for the arteries! - actually it is a texture thing)
Traditional Phila Sandwich: Roast Pork with Broccoli Rabe and Sharp Provolone - serve "wet" (au jus)
Radish and butter "tea" sandwiches
Grilled cheese...bigfellow just posted on the What's for Dinner thread about the makings for about 15 different kinds of grilled cheese sandwiches.
Also, Monte Cristos - but only when someone else makes 'em for me. :-)
For my chicken salad, I add sliced almonds, dried blueberries, and dried cranberries. It's always a hit.
Falafel pita sandwich with tzatziki sauce...NOT tahini!!!! OMG...gotta have it once a month...it's my fried food splurge!!!
Second would be a Cuban Sandwich.
Thinly sliced veal or chicken cutlet (breaded) with home-made red roasted peppers and mozzarella served cold on a crusty bread.
I make a awesome grilled pork loin with a maple glaze and then topped with fresh thin apples slices, grilled onions, and gruyere cheese with a wonderful sweet honey mustard on a wonderful thick pumpernickle bread and a dip with apple cider, white wine and some fresh rosemary. It is wonderful.
I also make a grilled monte cristo with grilled pear and peach slices, the same pork as above, a honey nut cream cheese, make the toast with some brown sugar and honey in the egg mix and grill, the sandwich has a sweet honey raspberry sauce as a dip It is decadent trust me.
Then the roasted baked mufaletta, but veggie. Lots of roasted peppers and veggies, Several cheeses, tomatoes, onions, olives, eggplant roasted and squash. It is a great mix with no meat. Make just like a mufaletta and bake.
Smoked salmon, arugula, herbed boursin cheese, one slice of gruyere and good chibatta or Italian loaf Panini style.
Pita with sprouts, sundried tomatoes, goat cheese, olives, a good lemon olive oil vinaigrette and some good grilled lamb. I just get a couple of chops, marinade over night and then grill and thin slice medium rare. Stuff in a pita with some fresh spinach and heat just a minute until warm and serve. This can also be done is a veggie or whole wheat sandwich wrap. Either or.
Salmon, and dill aioli, arugula, roasted tomatoes and onions on pump.
Grouper or any good white fish topped with a remoulade sauce and topped with fresh crab mixed with baby shrimp and lemon and fresh slices of a good tomato with a good bibb lettuce. Served on a good kaiser roll.
All good. Have lots of good ones.
The hot weather has me craving Tofu Bahn Mi like crazy lately. I make mine with grilled lemongrass marinated tofu, pickled carrots and daikon, onions, cucumbers, cilantro, jalapeño peppers, mayo, hoisin, and sriracha on a baguette.
Grilled teriyaki beef with mayo and iceberg lettuce.
Tonkatsu (deep fried pork cutlets) with cream cheese.
I have a few suggestions:
Vietnamese banh mi
I love Pan Bagnat - which is a french tuna sandwich on baguette with tomato, lettuce, olives, onions, capers, anchovies and vinaigrette.
I also had a wicked sandwich from a deli made of smoked turkey, goat cheese, sundried tomato, lettuce, regular tomato and artichokes.
I had a garlicky roasted pork sandwich in Sarasota, FL that I just love to re-create. I haven't quite been able to mimic the intensity of the garlic yet, but I'm getting there. Literally it's pork butt that has been roasted with about 20 cloves of garlic. The pork is "picked" and some of the juices are saved in a bowl. The "roasted" garlic is mashed up in the bowl with the juices and some more raw, minced garlic is added to the mixture with a significant amount of pepper. All of this is mixed back in with the shredded pork. Place on a hoagie roll (or Cuban bread, if you can get it), topped with pickles (for some acidity), and then toasted in a sandwich press. Fantastic.
Bologna sandwiches with Best Foods Mayo and potatoe chips inside the sandwich. Plain white bread please, not toasted. Sounds gross, but it is really good.
Lobster roll the way they do it up in Maine/Rhode Island. (Google around or search Chowhound.) Unreal. Also a version of that - a lightly toasted fresh hoagie roll with sides cut off, filled with freshly fried clams - lots of them - and a horseradish mayo. There might be a little slaw in there as well. Or a gyro with tzatziki.
Shrimp and avocado with a bit of mayo and lemon juice, on a poppy seed roll. Throw some arugula in there too, and it's the business.
Well I had a few version this weekend. But ...
I made beer bread with fresh rosemary and gruyere cheese. Great bread. Then I topped it with some left over eye round roast (CH) recipe thin sliced and warmed. A spicy horsy sauced herbed mayo, fresh arugula and roasted tomato. Some additional melted cheese. Pretty simple, but amazing flavor. I posted a similar sammy on another thread but this was the end result today for lunch.
Chicken Tarragon Salad on Baguette: chicken breast (poached); dressing made with mayo, tarragon vinegar, tarragon mustard, chopped tarragon, pinch of sugar, S&P of course; apple slices, sliced almonds, red onion, celery.
The Classic Reuben: seeded rye, corned beef, sauerkraut, Swiss cheese, Russian dressing. Grilled to melt. :) Half-sour pickle on the side. :)
Black Forest Ham, Cheddar Cheese, Apple Slices, apple butter, on Whole Wheat bread, grilled. (variation: sometimes I put apple butter on one slice, mustard on the other.)
Curried Chicken Salad on Croissant: poached chicken breast; dressing made with mayo, mustard, curry powder; chopped apple, raisins, red onion, celery.
Simple: Egg salad with sweet red pepper on Pumpernickel bread.
had a great flatbread sandwich with patty lamb sausage, cherry compote, arugala and gorgonzola sauce. Amazing. I've spent the last two days trying to figure out other sandwiches to work the compote-gorgonzola combination into.
I came up with one, ultimate: thanksgiving turkey sandwich.
Crisp bacon, avocado, and baby spinach leaves on a nice soft fresh bread of almost any kind.
Needs no condiments.
- toasted PB&J on really hearty, nutty, crunchy bread
- grilled cheese on challah
- rare roast beef sub with spicy mustard and lots of onion
- blackened dolphin (aka "mahi mahi") sandwich with good tartar sauce and a squeeze of lemon
- Fluffernutters - peanut butter and marshmallow fluff - so bad but so good.....
I will never, ever pass up a good gyro with plenty of tzatziki
BLT on white toast with sliced avocado and lots of ground pepper
I don't have a particular sandwich to recommend, but I keep a bunch of tasty add ons on hand to add to a sandwich which can escalate even a regular deli meat sandwich to something great. Some ingrediants I almost always have on hand to throw together a great sandwich:
Mustards - play with different types, my current obsession is a jar of garlic mustard I found at Kohls of all places.
Tomato Jam (home made) - sweet and spicey - works so well to amp up a blah ham or turkey sandwich.
Red Onion Relish (homemade) - the perfect addition to a grilled cheese sandwich, a burger, or just about anything.
Roasted sun/oven) dried tomatoes (home made) - adds a great punch of flavor, especially during cooler months when there isn't a good tomato to be found in the stores - I dry about 10 - 15 lbs of tomatoes each summer and store in the freezer to use all year long..
Fruit - slice up an apple or a pear and add to your sandwich
Greens - try different greens and even herbs rather than boring lettuce.
I don't have a go to sandwich - usually mine are a matter of putting leftover bits together between two slices of bread for a quick/easy meal when I don't have the time to cook, so having tasty add ons and condiments on hand keep them from getting boring.
That said - a BLAT (bacon, lettuce, avocado, and tomato) is mighty tasty!