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Sandwich Inspiration - what was your last "sammy"?

Just about anything can be made into a sandwich - bread may or may not be an option since everyone seems to be dodging carbs. For right now all I can say is "Carbs be dammed", at least for this one delicious sandwich, which I am so craving right now.

I had a fried egg in olive oil (smashed garlic added in the oil) , topped off with fresh roasted asparagus on a piece of bruschetta the other day & was wondering what you are calling a "Sammy".

Maybe you partake of some "exotic" combination that only you eat. That's OK, it's all good, so share with us.

PS....wraps, rolls & any other thing is applicable.

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  1. King's Hawaiian Bread now makes a pre-sliced loaf. So, I had to get that. And then my dad brought over some tomatoes fresh from his garden. And I was at Buffalo Wild Wings the other night, had salt and vinegar fries, learned they sell the S&V powder, bought some ... Salt and vinegar, mayo, tomato sandwich for lunch today, barbecue chips and kosher dill pickles on the side. Was GLORIOUS!

    1 Reply
    1. re: tracytrace

      I've been dying to try the s&v. I'm a sucker for the chips. I'm glad to see its worth it. What else do you do with it?

    2. The last sandwich i made was the other day for lunch:
      Trader Joes veggie masala burger
      Slice of American cheese
      Sliced cucumber
      Touch of mayo
      Teaspoon or so of Indian mint chutney
      Touch of Indian tomato chilli sauce
      All on toasted wheat sandwich bread

      1. Sliced tomatoes
        Duke's mayo
        White toast
        Cut from corner to corner

        1. I tried one today that I'd been hearing about on NPR for a couple of weeks -- Diane's Dad's Summer Sandwich -- it's now won their Taste of Summer contest -- http://www.npr.org/2013/07/24/1991491...

          The combination of cheddar cheese, tomatoes, cucumbers, onions, and chunky peanut butter was too weird to resist, especially with the article/radio piece insisting that the layering was crucial to achieving the taste.

          I can't say I loved it....but it does have a very interesting flavor that I just might try again tomorrow.

          4 Replies
          1. re: sunshine842

            I tried it and liked it and I would make it again. I used cranberry nut yeast bread lightly toasted. I loved the crunch of the cucumber. Tomato and cheese are always a great combination for me. Thanks it was especially fun since I had all the ingredients.

            1. re: mscoffee1

              that's exactly why I tried it -- I already had all the ingredients, so why not?

            2. re: sunshine842

              I had to try this as well. I don't get the appeal. It wasn't bad by any means but certainly not something I would ever make again. I can think of better ways to use an amazing summer tomato.

              If I want an obscure sandwich, I go with vegemite, cheddar, peanut butter and romaine. Sometimes a dill pickle is an added bonus.

              1. re: ChervilGeorge

                me, too -- it's okay -- but I tried it a couple of times and still don't love it.

                I'll make a BLT the next time I have a really great tomato.

            3. Prochuitto, Hot Soprasata, imported provolone, roasted red peppers, a scant piece of romaine lettuce, drizzled with fruity EVOO on a pressed toasted ciabatta roll and a glass of red, yum!

              1. Leftover sliced rotissary chicken breast, red oak leaf lettuce, tomato, mayo, mustard, cheddar, salt and pepper on buttercrust white

                  1. My Tuna Salad...

                    very finely diced red onion - Macerate in Seasoned rice wine vinegar and fresh dill. Mayo.

                    Some time I add a few capers or roasted garlic... great toasted with tomato soup.

                    for a crowd I like Cuban Sando - I buy the biggest softest French role I can find, dig out much of the bread in the center. Mojo Pork, Mustard, deli ham - swiss cheese, Pickles, butter the outside wrap with foil press with your pizza stone, can in a skillet etc... to weight down - back for 15-20 minutes until the cheese melts cut up and enjoy.


                    1. Today's lunch was rye toast with yellow mustard, a Hebrew National hotdog and white American cheese.
                      Every day this week, I had white bread with Kewpie mayo, Gwaltney chicken baloney, tomatoes from my garden and romaine lettuce.

                      1. At a Vietnamese deli on Minneapolis' Eat Street -
                        a Banh Mi pork sandwich. Two sets of how-to instructions / recipe at The Heavy Table site here



                        1. My favorite:
                          Rye bread with mayo on both sides, sardines (deboned & skinned) thinly sliced sweet red onion and a bit of Dijon.
                          Today I had a chicken salad with a bit of curry in it.

                          1. A slice of homemade sourdough, toasted, topped with slices of rare skirt steak, roasted tomatoes, blue cheese, and a drizzle of oil and a grind of pepper.

                            1. A pumpernickle bagel from ees-a-bagel here in nyc, toasted, served open faced. Layer from bottom up:
                              Thick smear of garlic hummus
                              Fresh arugala and basil
                              Thick tomato slices, sprinkle with kosher salt
                              Had for a late lunch with a hard cider

                              1. Today for lunch DH and I went to this new italian shop that opened up here. It's pretty neat, they make pasta, sauces and sides in house. And they have a deli counter where they sell meats and cheeses plus they sell a bunch of imported food. Also, they make sandwiches. I had the Chino, which was salami, ham, prosciutto, mozzarella, tomato, arugula, lettuce and vinaigrette in a local bakery's baguette. And he had a panini with peaches, prosciutto, mozzarella and I think like a balsamic vinegar reduction. It was fantastic.

                                1. Toasted kaiser with:

                                  Grilled Peameal bacon
                                  Fried Egg
                                  Extra-Old Cheddar - melted
                                  Cho Jang
                                  Roasted Green Beans (at room temp)

                                  1. The first of the heirlooms are comin' in here at the Shore. For three straight days, they have formed the basis for at least one meal a day. Today's breakfast:

                                    Toasted English muffin
                                    Tomato slices
                                    Salt & Pepper
                                    One big basil leaf

                                    1. French toast for the bread
                                      chipolote jelly

                                      1. Asiago cheese
                                        Sliced tomatoes
                                        Sliced cucumbers
                                        Sliced onions
                                        Romaine lettuce
                                        Green chutney, dried mint, mayonnaise and chaat masala to taste

                                        1. My husband has been buying a pumpernickel onion bagel of late, and combines some ham or turkey breast with cheese and marinated artichokes, it is quite good.

                                          4 Replies
                                          1. re: Ruthie789

                                            Had a veggie burger on one of those sandwich thins, with avocado, spicy sprouts, red onion, and mezzettas chimichurri sandwich spread. I love that stuff. Still obsessing over it

                                            1. re: Goatjunky

                                              Montreal is known for its bagels and the pumpernickel is my favorite.

                                              1. re: Goatjunky

                                                Have never had any of the Mezzetta's sandwich spreads. It's on my list now. Thanks!

                                                1. re: justalex

                                                  Im loving them. Particularly the chimichurri and the feta feta kalamata spread. I have toeat homemade sandwiches a lot due to my work and these save me from boring

                                            2. Lunch today:

                                              The last two slices of Friday's challah (homemade)
                                              honey roasted turkey breast
                                              dijon mustard
                                              the tiniest schmear of mayo
                                              swiss cheese (so shoot me)
                                              and half an avocado

                                              It was PERFECT.

                                              1 Reply
                                              1. re: tzurriz

                                                "The last two slices of Friday's challah (homemade)"

                                                Ooooooooo----- yummmmy!!!!!

                                              2. You all must try these 2 recipes. First recipe is for Italian beef pot roast. The pot roast recipe has a Giardiniera recipe included, but I made the one from from Allrecipes.


                                                This is a fabulous Giardiniera - good way to use up all the veggies flooding in from the garden or markets.

                                                Best sandwich I've had in a long time!

                                                10 Replies
                                                1. re: cstout

                                                  Thanks for sharing those links cstout, we love Italian beef and the recipes you've linked too look outstanding. Much appreciated!

                                                  1. re: cstout

                                                    I'm another lover of Italian Beef. I've never made it with wine, but the rest of the ingredients are pretty much on par.
                                                    Hubby likes his with the giardiniera, but I like mine with pepperoncini and mozzarella, dipped.

                                                    1. re: cstout

                                                      This sounds great. The giardiniera link takes me to a meatball recipe. :) Will you please post the name so I can search for it?
                                                      My family will love this. Thank you!

                                                      1. re: bonoeuf

                                                        Sorry the link to the giardiniera is incorrect. Here is the recipe (modified a little to suit my taste).

                                                        Homemade Hot Giardiniera:
                                                        1/4 cup table salt
                                                        1 cup small-diced carrots
                                                        1 cup tiny cauliflower florets
                                                        4 to 8 serrano peppers, sliced (depending on heat level desired)
                                                        2 cloves garlic, minced
                                                        1 stalk celery, diced small
                                                        1 red bell pepper, diced small
                                                        2 cups canola oil
                                                        1 tablespoon dried oregano
                                                        1/2 teaspoon freshly ground black pepper
                                                        Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
                                                        Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks. Yield: 3 to 4 cups.

                                                        1. re: cstout

                                                          Thanks so much for posting the recipe, cstout! Everything is printed and ready to go. Hoping to make the giardiniera over the weekend after a farmers market trip, and the sandwiches sometime next week. Thank you, thank you!

                                                          1. re: bonoeuf

                                                            bonoeuf, Homemade Hot Giardiniera:

                                                            You might try reading the reviews on allrecipes for Jungmann's recipe. You will get a lot of good ideas & suggestions.

                                                            For those of you who don't like really like hot peppers, I have made it without them & it still tastes wonderful. Great to take to a potluck or office party. Everyone likes to nibble on something crunchy & it's certainly a different way to get in a few veggies. I like to keep my veggies fairly large & chunky. And yes, the cauliflower is the most popular item, so be sure and add more of them.

                                                            Go forth & get veggies & make, you will be happy.

                                                            1. re: cstout

                                                              Thanks for this good advice. I will read the reviews and add extra cauliflower. Looking forward to hitting the market and getting going on this. I've never made giardiniera so I'm a little bit excited. :)

                                                        2. re: bonoeuf

                                                          This is the recipe that comes up when I look for Chicago-style giardiniera.
                                                          http://allrecipes.com/recipe/hot-ital... It's different from most commercial giardiniera (which seems best suited for salad and antipasti) in that it is oil-cured, so it requires extra steps.

                                                          I've never had the guts to make my own since my friends parents who make their old Italian recipes have told me it is a long process of pressing the vegetables and pressure canning them, but Chicago is a major epicenter of Middle Eastern food and I was excited see my local brand from home(Ziyad) ships their giardiniera across the country to halal stores. I pick mine up at a Yemeni zabiha halal shop I go to when I have the craving for giardiniera or the Chicago-style halal gyros you can sometimes get at stores that buy from Ziyad.

                                                          1. re: JungMann

                                                            Thank you for this recipe, JungMann. I think I'll make both yours and the one cstout posted to make our beef sandwich night more fun, and because I love olives. :) This recipe reminds me of deli olive salad, so good.
                                                            Printed copy is in the current to-do pile. Thank you!

                                                        3. re: cstout

                                                          I made the Italian beef recipe and it was a hit! Bought the giardiniera ingredients for both recipes (yours and Jung Mann's) but lazed out and skipped it altogether. I'm excited to make it as we have giardiniera lovers in the house. Will do it soon.

                                                          Re the beef, this was the first time I'd ever used wine in IB but the results were delicious. The meat had just the right bit of heat, the juice was beefy and flavorful. We loved it. Did the peppers as directed. Also delicious!

                                                          Thanks so much for the recipe, I think it's the best I've made so far!

                                                        4. Made Buffalo Chicken Sandwiches with Bleu Cheese Coleslaw for a birthday party recently. Based on this recipe, but I just grilled the chicken instead of frying it (don't have anything against frying, personally, but thought that grilled would go over better with the crowd). Smashing success.

                                                          Buffalo Chicken Sandwich with Blue Cheese Slaw


                                                          1 Reply
                                                          1. re: susan1353

                                                            Thanks for the Buffalo Chicken Sandwich link susan1353, I am going to try it soon!

                                                            Did the grilled chicken turn blackened while grilling (due to the hot sauce)?

                                                          2. Very simple tuna salad (chunk canned tuna, little mayo, lot of pickle relish) with sliced tomato and a couple strips of crisp bacon, on lightly toasted white bread.

                                                            2 Replies
                                                            1. re: nosh

                                                              Egg salad (eggs, red onion, celery, carrots, grainy Dijon, mayo, tarragon, pepper) on a multigrain baguette with spring greens.

                                                              1. re: nosh

                                                                All the sandwiches on this thread sound great, but this combo has me intrigued. Love relish in tuna salad!

                                                              2. I bought a pack of Johnsonville "Beddar with Cheddar" grilling sausages. WHAT was I thinking with a name like that?

                                                                Had one w/mustard. It was awful.

                                                                Anyone want the rest of the package.

                                                                All your sandwiches sound wonderful.

                                                                1 Reply
                                                                1. re: laliz

                                                                  Johnsonville sausages, to me, are dreck. And I'm not that particular about sausages.

                                                                2. Reuben Sandwich is what I really would like to have, but unfortunately I have to wait until a trip to the grocery.

                                                                  If you have had one lately, tell us how you like to make it.

                                                                  I like corned beef, sauerkraut (rinsed a little)
                                                                  dark rye bread, baby Swiss cheese & some Russian dressing mixed in the sauerkraut. Toasted, of course. A barrel pickle to round things out.

                                                                  Does anyone use Thousand Island on their sandwich?

                                                                  15 Replies
                                                                  1. re: cstout

                                                                    a bit of caviar mixed in the Russian dressing...

                                                                    a "rachel" with coleslaw

                                                                      1. re: cstout

                                                                        it is a ruben without the suarkrut and coleslaw in place oce of it

                                                                        1. re: girloftheworld

                                                                          And sometimes turkey replaces the corned beef. And sometimes it is turkey and coleslaw. The Rachel is a tricky one.

                                                                          1. re: suzigirl

                                                                            wait...so a turkey sandwich with no sauerkraut, and possibly no coleslaw..

                                                                            yeaaah.....just like a reuben! :)

                                                                            1. re: sunshine842

                                                                              No. Maybe I need to be clearer for you. Around here a Rachel can be
                                                                              Turkey and sauerkraut
                                                                              Turkey and coleslaw
                                                                              Corned beef and coleslaw.
                                                                              Different variations under the same name. Clearer?

                                                                              1. re: suzigirl

                                                                                maybe I need to explain the smiley for you.

                                                                                It was a joke.

                                                                                1. re: sunshine842

                                                                                  Gotcha. Thought I was being a mushmouth again. Sometimes my explanations can get a bit convoluted.

                                                                                  1. re: suzigirl

                                                                                    My friends in Jersey used to say, "It's the same thing, only different." Somehow when you say it, it doesn't sound as oxymoronic...

                                                                                    I like my Rachels made with smoked turkey and sweet&sour slaw.

                                                                                    I do use Thousand Island when I make a Rachel or a Reuben.

                                                                                    And the important thing to me is, you toast the Swiss on the bread under a broiler briefly, then grill the whole sandwich in butter after it's assembled.

                                                                                    1. re: eclecticsynergy

                                                                                      Surfing the web even found a "Rachel" with pastrami. Like I said in the beginning, the Rachel is tricky. She even spells her name Rachael. Try it... you'll like it. First one is free...

                                                                                      1. re: suzigirl

                                                                                        then there is the Esther.....nawww just kiddddding

                                                                              2. re: sunshine842

                                                                                No, a turkey sandwich with no sauerkraut & possibly no coleslaw is NOT just like a ruben ! It is a Rubenless sandwich.

                                                                                1. re: cstout

                                                                                  read the response about the smiley and explaining that it was a joke.

                                                                      2. re: cstout

                                                                        I recently saw (on a menu) a take on a Reuben that used kimchi instead of the sauerkraut. It sounds off-the-wall, but intriguing enough to try. Something else was used in place of the Thousand Island dressing.

                                                                      3. Breaded, baked eggplant with tomato sauce, fried red bell peppers and mozzarella on a crusty grinder roll...toasted.

                                                                        1. Mmmm...sandwiches....

                                                                          The other day I took a pita, halved it and split open, spread with cream cheese, and then yellow mustard. Stuffed it with thin sliced roast beef, sprouts (I had pea sprouts on hand, but any will do), sour pepper rings and sliced black olives. Yum!!

                                                                          1. Italian Country Bread - grilled
                                                                            Grilled sweet peppers and mushrooms
                                                                            a little homemade marinara
                                                                            Fontina cheese - melted atop

                                                                            open face.

                                                                            1. Need to go shopping sandwich.
                                                                              Harissa hummus with cheddar cheese and mango chutney.
                                                                              Actually turned out to be very tasty.

                                                                              1. Caprese sandwich, inspired by caprese salads we had in Italy:

                                                                                Very fresh cibata bread (made same day)
                                                                                Very fresh (made same day) mozzarella chese, sliced 3/8 inch thick (approx)
                                                                                Fully vine ripened and never refrigerated tomato, similarly sliced
                                                                                A romaine lettuce leaf
                                                                                A layer of freshly picked basil leaves (one leaf thick)
                                                                                Vinaigrette dressing.

                                                                                1. I had ful medames with merguez and copious amounts of olive oil a few months ago. I'd like to eat that every week, whether or not there was a harissa shortage.

                                                                                  Though a fried egg with garlic and asparagus sounds nice too. I'd want some parmiggiano melted on there too.


                                                                                  2 Replies
                                                                                  1. re: BuildingMyBento

                                                                                    What bread would you make a ful and merguez sandwich? How do you cook them both for that matter? I'm not a huge fan of merguez but I imagine there must be a palce for it in my diet.

                                                                                    1. re: JungMann

                                                                                      Whoops, that's my fault for the long delay in responding.

                                                                                      Well, I get carried away when it comes to food that I really like. Ful (merguez too) made its way into my palate way too tardily, and by accident. Anyway, I've enjoyed this combo on a standard issue pita, baguette and lavash. Copious amounts of olive oil are humbly appreciated.

                                                                                      Where have you had merguez?


                                                                                  2. Bacon, lettuce, avocado and tomato (BLAT) on white toast, or maybe a light rye, or a better than average sourdough, tons of pepper. It don't get no better than that.
                                                                                    Unless it's a lamb or lamb and beef gyro.

                                                                                    11 Replies
                                                                                    1. re: EWSflash

                                                                                      Thank you for reminding me just what a magnificent, albeit underutilized, sandwich meat leftover roast lamb can be.

                                                                                      A personal favorite is to take cold, paper thin slices, partner 'em with Swiss cheese, S&P, mayo, and tomato, on thick slice of county white bread or challah (toasting the bread is never frowned upon, though not mandatory).

                                                                                      Another is to gently warm the slices in a low temperature oven, draping 'em with cheese about halfway through so that it melts. I'd typically just use whatever cheese was also leftover from the meal the lamb headlined. Camembert, Swiss, Gouda, etc. would be salvaged from the remnants of the pre-dinner cheese plate and employed. Ideally, this warm mass would be placed on a portion of a sub roll and doused with A-1. Sauteed onions are a welcome addition.

                                                                                      1. re: MGZ

                                                                                        You had me until mayo and then I got back on board until I read "A-1" ...

                                                                                        1. re: hawkeyeui93

                                                                                          Hell, who'd wanna live in a world where there wasn't a complete aisle in the market dedicated to the vast diversity of condiments. Feel free to adjust accordingly.

                                                                                          Funny thing is that I only ever use A-1 on that goofy, leftover lamb cheesesteak. I usually have to buy a bottle and then watch it rot away on the fridge door for months and months.

                                                                                          1. re: MGZ

                                                                                            I agree ... It was my weak attempt at levity. I enjoy mayo on my leftover turkey sandwiches post-Thanksgiving. If I was to reach for steak sauce, I am a Heinz 57 guy [that I have in my fridge solely for use in making a leftover ribeye and hot pepper cheese sammy].

                                                                                            1. re: hawkeyeui93

                                                                                              All good. Just promise to someday treat leftover roast leg of lamb the way you would leftover roast beef and indulge in what very well may be America's most undervalued sandwich meat.

                                                                                              1. re: MGZ

                                                                                                leftover lamb with leftover teggplant parmesan on a sourdough roll

                                                                                              2. re: hawkeyeui93

                                                                                                I LOVE mayo on my after Thanksgiving sandwiches! The way the mayo mixes with the cranberry sauce is a fantastic taste!!!!

                                                                                                1. re: schrutefarms

                                                                                                  Oh yeah! The classic day-after-Thanksgiving sandwich- mine always includes stuffing as well a the cranberry sauce, and plenty of mayo...

                                                                                                  A close friend of mine used to cook at a retro diner, and she made a roast turkey sandwich with cranberry mayo that she called the Pilgrim. It hit that same spot.

                                                                                                  1. re: eclecticsynergy

                                                                                                    I make a huge bowl of cranberry sauce every year, and I don't care that most folks don't touch it at dinner.

                                                                                                    I mostly made it to put on turkey sandwiches the next day, anyway.

                                                                                                    The day after is a bit of a dilemma -- do I have a turkey sandwich with cranberry, or do I eat a big bowl of leftover dressing slathered in giblet gravy?

                                                                                                    1. re: sunshine842

                                                                                                      I like to stand in the kitchen the morning after Thanksgiving and eat the stuffing cold while waiting for my coffee to brew. The sandwich comes later in the day. And I'm with you on the cranberry sauce-it's the one thing I always volunteer to make, just to insure that someone isn't trying to get creative and put a bunch of crap in my sauce that shouldn't be there. I love Thanksgiving, but was somewhat traumatized a few years ago when my (former, thank God) SO's family invited me (two years in a row) to their vegan, mostly raw and no alcohol allowed Thanksgiving. Nice people and all, but no. Just...no.

                                                                                                      1. re: sunshine842

                                                                                                        Omg that sounds so good right about now.

                                                                                        2. Toasted provolone and crispy grilled salami on a good semolina roll with fresh tomato, red onion and a little mayo.

                                                                                          The browned salami falls somewhere between pastrami and bacon on my meatlover's spectrum.

                                                                                          1. Donq (a Japaneese bakery) is offering an adorable little sandwich set this summer.

                                                                                            1) Curried ground meat with veggies in a Banh Mi type bun.
                                                                                            2) Potato salad, green bean and boiled egg in sandwich bread.
                                                                                            3) Japanese chicken salad (see below) in sandwich bread.
                                                                                            4) Mandarin oranges in a sweet creme fraiche with a little bit of pistachio, stuffed into a couple of slices of Donq's fresh baguette.


                                                                                            The Japanese chicken salad I reproduced at home with a sour-dough baguette (different bakery). Baked chicken that had been brined in sake and salt. A soft pickled plum (ume), seeded, chopped up and mixed with Kewpie mayonnaise. A shiso (perilla) leaf. http://en.wikipedia.org/wiki/Shiso

                                                                                            1 Reply
                                                                                            1. re: MickiYam

                                                                                              Donq is where I get my "corn bread" when I'm in Japan. That is, kernels of corn in a chewy, slightly sweet roll.

                                                                                            2. Right now the heirloom tomatoes are perfect, so, as part of dinner last night, I toasted Columbia bread (a good rustic bread), laid a couple slices of a beautiful avocado over the top, topped that with sliced heirlooms, drizzled with basil pesto from my basil plants. Love summer.

                                                                                              1. For breakfast, sometimes I will make a fried salami, scrambled egg and smoked provolone sandwich. I cut the salami into thin strips and cook it slowly to render out the fat and make it crispy. That fat is what I scramble the eggs in as well. In the meantime, I butter up a cibatta roll and put it under the broiler. Then I add the egg/salami mixture and some provolone and let that melt under the broiler too.

                                                                                                I also like to make a copycat version of Jimmy John's veggie sandwich - especially when I have some store bought guacamole on hand. I make it on a multigrain cibatta. It holds up pretty well too, if making it in the morning for lunch later at work.

                                                                                                I *love* cuban pulled pork sandwiches too.

                                                                                                2 Replies
                                                                                                1. re: Atomic76

                                                                                                  That salami breakfast sandwich sounds amazing-I might sub cream cheese for provolone and add some mustard!

                                                                                                  1. re: Atomic76

                                                                                                    Sometimes I get hard salami from the sandwich meat section & chop it up fine & add to my almost finished scrambled eggs plus some finely chopped onion tops. Place a slice of cheese on top of finished eggs. Place lettuce & tomato on top of toasted English muffin & scoop up the scrambled egg with a spatula onto the muffin.

                                                                                                  2. Some torn romaine lettuce (a second one was made later with spinach - equally great). Some finely shredded red cabbage. Matchstick cut carrots and zuchinni. Thinly sliced red onions and green bell peppers. Drizzle of some greek salad dressing on top. Sprinkling of feta cheese.

                                                                                                    All rolled up in Lavosh bread that was smeared inside with some spicy red pepper hummus.

                                                                                                    Fantastic!! May have to make a run to the store to restock because I am continuing to crave this one!

                                                                                                    1. Pimento cheese spread heavily laced with sriracha sauce on sourdough bread is in my lunch today.

                                                                                                      5 Replies
                                                                                                      1. re: libstewart

                                                                                                        Did you make your own pimento cheese? If so, please share. I am tired of my pimento cheese & would like some inspiration. Thank you.

                                                                                                        1. re: cstout

                                                                                                          i use the one from Southern LIving it is really good...

                                                                                                          then there is what we call middle east pimento cheese...and it has no pimento at allllllll...it is only called that because my sister thought it was pimeto cheese in the frige and spread it on toast.... and it is goat cheese..olive oil garilc and roasted red peppers allmixed up in the food processor...

                                                                                                          1. re: girloftheworld

                                                                                                            I'm one of those who is pretty sure that pimento cheese just might be one of the devil's own creations...

                                                                                                            ....but the goat cheese concoction sounds darned tasty.

                                                                                                            1. re: girloftheworld

                                                                                                              I think I like that Middle East pimento cheese too!!

                                                                                                              Pimento cheese is such a personal thing, I guess like mac & cheese. Everyone has their "perfect" recipe. As for me, I am still looking for just the right one.

                                                                                                              1. re: cstout

                                                                                                                my mother used to make me eat it, and I hated it then (as in the only food I ever remember finding so repugnant I gagged on it)....so now that I'm an adult, I simply refuse to get near it.

                                                                                                        2. and they call that a Cuban sandwich?

                                                                                                          Sounds like a great sandwich, but if you tried selling that in Florida, they'd dump you and your sandwich right in the ocean.

                                                                                                          A Cuban sandwich is boiled ham, roast pork, yellow mustard, a slice of cheap Swiss cheese, and dill pickle slices, buttered and toasted in a press until it's about 1/2" thick. Maybe lettuce and tomato, but that's all

                                                                                                          2 Replies
                                                                                                          1. re: sunshine842

                                                                                                            I went to Cuba last year and couldn't find a "Cuban" sandwich to save my life (and belive me I tried and tried).. therefore I personally take creative license with it...

                                                                                                            1. re: sparky403

                                                                                                              because Cuban sandwiches were created by Cuban immigrants to Tampa, not in Havana.

                                                                                                          2. A BLT with sliced avocado, aka a BLAT.

                                                                                                            1. Peanut butter and strawberry preserves about 8 minutes ago. I was going to make calamari steaks, orzo "risotto" and sautéed artichokes for dinner, but if I did that I would miss a TV program I want to watch. Yeah, I COULD record the show, but it's so much easier to cook the calamari for lunch tomorrow. And the peanut butter and jelly sammy was DELICIOUS...!!!! I'm trying very hard not to have another one! '-)

                                                                                                              1. This one:


                                                                                                                I used fresh spinach instead of frozen, and sauteed it in olive oil with fresh garlic and red pepper flakes. Then I toasted a cibatta roll and added fresh mozarella and feta along with the sauteed spinach. I buttered the outside of the roll, and cooked it on my electric pannini press until it was golden brown, crispy and melted through.

                                                                                                                1 Reply
                                                                                                                1. re: Atomic76

                                                                                                                  Excellent use of the cheese. Fontina is a nice addition too.

                                                                                                                2. grilled chopped lean pastrami, avocado, cheddar cheese, Italian dressing on parmesan garlic sourdough, grilled of course. I am originally from NY and I would never believe I'd enjoy avocado or sourdough bread with pastrami, but it is so good.

                                                                                                                  1. A halved chicken sausage, spicy brown mustard, and a sliced kirby cuke, all on a seeded semolina club roll. It's a simple, yet delicious sandwich. The cuke is reminiscent of a good bánh mì.

                                                                                                                    1. Butter crust white bread, peppercorn crusted turkey breast, provolone, a smear of Maytag blue cheese. That's it. Nice strong flavors on that soft bread.

                                                                                                                      2 Replies
                                                                                                                      1. re: suzigirl

                                                                                                                        Good idea about the strong flavors with the bland turkey breast.

                                                                                                                        Maybe some whole berry cranberry sauce instead of the Blue Cheese would be good too!

                                                                                                                        1. re: cstout

                                                                                                                          That would be good as well. I was thinking of picalilli also. That's what bf had and it was good. He also had sharp cheddar instead of the provolone I had.

                                                                                                                      2. Genoa salami, provolone, pepperoni (a cured sausage unknown in Italy), sliced homegrown tomato and slices of roasted red bell pepper on a toasted plain bagel.

                                                                                                                        That took care of both my wife's culture and mine.

                                                                                                                        1. Italy met Greece in my mix-n-match leftovers for lunch today: split and toasted,onion foccacia topped with thick tzatziki, chicken souvlaki (chunks), and crumbled feta. Yum.