What's your "perfect" sandwich ?
- LotusRapper Oct 31, 2013 02:38 PM
I was inspired by this thread: http://chowhound.chow.com/topics/922380
My apologies if this topic has been discussed before.
Mine would consist of (pretending I'm ordering at a sammie bar):
- Russian rye bread, not toasted
- a couple thin-cut (not shaved) slices of good deli ham
- a couple thin-cut (not shaved) slices of good deli chicken or turkey
- leafy or butter lettuce
- thinly-sliced cucumber
- alfalfa sprouts
- single thin slice of sharp cheddar
- modest amounts of mayo and regular mustard
- few shakes of coarse ground black pepper
What's yours ? :-)
re: mucho gordo
Although I'm safely an omnivore, I can't resist sandwiches where eggplant and/or legumes are the main attraction.
I've spent a lot of time living in places where sandwiches weren't common (but if they were, they came with lots of mayonnaise and meat floss, or equally not worth the time, non-pork bacon), so in this case, I became used to eating vegetables instead of meat.
Well, here's a topic that you've got to love! But just one favorite... not possible.
When the hoagie craving hits, there's nothing like a Jersey style sub - ham, capicola, genoa salami and maybe sandwich pepperoni with provolone, lettuce, tomato, salt, pepper and oregano with a splash of oil and vinegar.
But... when you're in beefy mood, nothing can touch a nice French dip with melted cheese and a tasty Au Jus! No condiments needed.
While we're thinking, though, let's not forget the King of sandwiches, tasty anytime, that most glorious BLT. No less than six slices of bacon and a more than generous slathering of mayo on both sides of toast!
Let's keep the foo-foo out of sandwiches!
My avocado trees are fursting, so I've been making a lot of BALTs (bacon, avo, lettuce and tomato on toasted whole grain bread with mayo and maybe balsamic vinegar mixed with the diced avocado). Sometimes I'll spread mango chutney on one slice of bread and mayo on the other.
I've also been making plain old veggie sandwiches with avocado, tomato, cucumber, alfalfa sprouts, and Monterey Jack cheese, seasoning the avo with lemon pepper and slathering the bread with mayo. Chutney goes nicely with this one, too.
Sometimes I substitute sour dough bread or half a bagel for the sandwiches. Toasted, of course.
Ooooh! Ooooh! Ooooh! LOTS of avocados, you say? Then here's my favorite avocado with bread concoction. You might like it too.
Toast a Thomas' English Muffin, butter lightly, cut a large ripe avocado in half, remove the pit, and put a half of avocado on each English muffin half. Mash the avocado with a fork so it covers the muffin edge to edge. Sprinkle lightly with garlic powder, then "salt" it with the best black truffle salt you can get your hands on. I use "Fusion" brand black truffle salt. THEN take a kitchen torch and toast the top of the avocado until the peaks take on a nice charcoal color and taste. Enjoy...!!!
I discovered the glory of grilled avocados one day when I was making Panini sandwiches on my cast iron grill with a weight to hold the sandwiches down, but that method requires that you turn them over. A slice of avocado fell out and hit the grill. Instant char...! I thought, "Oh, yuck!" And then I tasted it... "Oh, YUM!" After that, the avocado on an English muffin was a no brainer, and the truffle salt really does give it "dimension."
Grated farmhouse Cheddar, mixed with grated carrot. Needs nothing more.
the breakfast bacon sandwich. Needs nothing more than ketchup
Cold: An Italian Cold Cut Combination with appropriate cheese.
Hot: Tough to choose between Pastrami or Fresh Ham/Pork
Breakfast: Taylor Ham, Egg and American Cheese on a Hard Roll.
It's hard to beat a fine muffaletta, but if any sandwich can, it's a hot pastrami and Swiss on rye with German mustard and kraut.
A veggie sandwich- toast hoagie roll, add cheese (good cheddar) and melt then pile on lettuce (the dark green varieties), cucumbers, tomato, red onion, and lots of pickled jalapenos.
Sorry can't choose just one...;)
Grandma's eggsalad- toasted generic white bread, crusts cut off and buttered lightly, eggsalad with minimal mayo, and yellow mustard. Cut diagonally.
Dad's grilled cheese- whatever bakery bread was in the house, (usually sf style sourdough), and way more cheese than necessary- a bit of this and that from the cheese drawer. He always got the outside super crispy.
My nyc bagel shop favorite:
Everything bagel- if not warm then toasted
Layer of hummus
Dill pickle slices
Two slices of multigrain bread, each spread with a thin but not inadequate layer of English mustard. Half an avocado is sliced, and arranged on the first piece of bread. Slices of Roma tomato (other plum tomato varieties are also acceptable substitutes) are placed atop the avocado. The tomato slices shall NOT overlap, as that is too much tomato.
Enough (but not too much) sea salt is then sprinkled with the fingertips onto the tomato, and joined by three grinds of black pepper (not too coarse, please, but no dust). This is followed by the proper amount of thinly-sliced white onion. Don't turn this into an onion sandwich, but don't make me wonder if the onion even exists, either. Just get it right.
Next, the second slice of bread is applied. If you're one who has mayonnaise in the house, it is acceptable to apply the faintest (no no no, put most of that back in the jar... just a *little*) smear over the mustard before inverting it onto the fillings. Otherwise, just the mustard is perfectly fine.
Finally, the completed sandwich is sliced in two (triangles or rectangles, both are equally valid lifestyle choices), before being presented on a small plate. Not a dinner plate, that's just *wrong*. A proper sandwich-sized plate.
I, of course, would never ask anyone but my own mother to prepare this sandwich for me. Because you'll do it wrong, I just know you will, and I don't want to have to think less of you as a person.
Great to see all the sammie ideas :-)
I should have titled it: "Your favorite sandwich(es)", since it's so hard to narrow it down to just one.
But esp. during the more celebratory seasons like Thanksgiving, Christmas, Easter etc. when the chance of gluttony increases, I turn to the simpler comfort foods for ....... well, comfort.
Another one I like and tend to make often is fried chicken skin sandwich, involving white bread (Wonder Bread is perfect for this), crispy skin (only) peeled off from fried chicken and LOTS of Hellmann's mayo and some ground black pepper.
Meatloaf (beef/pork/veal combo), red "hamburger" relish, mayo, touch of dijon, shredded lettuce, thinly sliced tomato and cucumber, salt, black pepper. On multi-grain bread with a not-too-chewy or hard crust.
Turkey, preferably dark, thinly sliced; cranberry sauce, a bit of bread stuffing. Substantial white bread or non-seedy whole wheat; mayo on one slice, butter on the other.
maybe something else.
Hey we have a mutual friend in Mr. Chowtimes :-)
Mmmm, both of those sound super. My meatloaf is a small variation of Martha Stewart's (meatloaf 101) and has been a crowd-pleaser for years. Leftover slices I put 'em in a kaiser roll, sometimes with some med. salsa and chipotle mayo and arugula, all of which help to balance the rich meatiness of the meatloaf ('tho the meatloaf in itself already contains a fair amount of "veggies"). Another possible addition in my meatloaf sammie is kimchi. Yeah !
Go with Martha's (to start, then get creative on your own). It's foolproof. I've been doing this one for 15 or so years now.
Most important aspect is to process real bread, never substitute with store-bought breadcrumbs.
Instead of baking it inside a 4-sided pan, I bake mine open, by putting it right on aparchment-lined rack, with a cookie sheet under the rack. That way all 4 sides of the loaf is exposed to the oven's heat. And I make a lot more extra glaze (ketchup, brown sugar, mustard powder, salt, rosemary tips) than is stated in the recipe, so I can spread the glaze on all 4 sides of the loaf in addition to the top side.
Toast, scrubbed well with a garlic clove. Spread with a t-h-I-n layer of creamy peanut butter. Slices of fresh tomato. Crunchy salt. Open-faced.
Summer Jersey tomatoes, sliced thick, with (Hellman's) mayo, salt and pepper on good white bread. Eat it quick!
An Italian sub/hoagie with genoa salami, pepperoni, capicola, sharp provolone, shredded lettuce, lots of tomatoes, onions, hot and sweet pickled peppers, roasted red peppers, parmesan cheese, and lots of vinaigrette dressing.
Pastrami, corned beef, or tongue, piled high on good rye (or even better, New York-style club bread, impossible to find anywhere else) with spicy deli mustard.
A toasted bialy or everything bagel with cream cheese and lots of nova salmon, a thick slice of tomato, and a thin slice of onion. Bonus points for classier smoked fish such as sturgeon or sable, or even exotic kinds of herring. Needless to say, I'm in heaven whenever I go to New York.
A medianoche sandwich, my favorite variant of the traditional Cuban, full of moist roast pork, sweet ham, swiss cheese, and mustard, on a sweet yellow egg roll rather than the typical Cuban roll, buttered and pressed in a plancha so it's crispy and juicy and melty. The Tampa variant of the Cuban improves the sandwich even more by adding genoa salami to it, but I usually pass on the pickles.
Pulled pork with sweet and spicy barbecue sauce, grilled onions, and creamy coleslaw on buttery, crispy garlic bread.
Fried oyster po'boys, all dressed with lettuce, tomato, mayo, and liberally-applied Crystal hot sauce on a crusty French loaf, but not so crusty that it shreds the inside of your mouth.
A muffuletta, just like the ones from Central Grocery in New Orleans, with a round seeded French loaf piled high with genoa salami, ham, provolone, and olive salad, pressed flat overnight to chill and let the flavors blend together. Always served cold, never hot.
And you know what improves almost every sandwich? Put some chips in it!
That I make regularly? Olive oil bushed Italian bread, pesto smeared on the inside, thick slices of mozzarella, sweet basil ripped into pieces, thin sliced vine ripen tomato, grilled pressed on cast iron.
The one I don't make since requires too many ingredients, pork cold cut bahn mi complete with pate and head cheese.
I love sandwiches of all kinds, but my favorite is a beef dip sandwich on a rosemary ciabatta roll - with the bread fully dunked in the au jus (twice even)!
I've had the famous Brooklyn one with a french onion roll, but when I make it with a rosemary ciabatta - the bread stays together better and the rosemary goes extremely well with the beef!
If I'm on Houston, then a pastrami on rye.
If I'm in the city of brotherly love, then a Pat's "with."
On Court Street in Brooklyn when it is cold out, an eggplant parm from Esposito. (If it is hot out, an Italian Combo with hot peppers.)
In a generic deli, chicken cutlet with melted swiss and bacon.
Oh and if I'm in Red Hook, the Roast beef au jus with fried eggplant special from Defontes. #20 http://www.defontesofbrooklyn.com/?pa...)
Like so many other's this is kind of difficult but here are some of mine;
A good Italian subs with the appropriate meat(s) and cheese. Key is the bread can't be too soft, nor too hard to bite through the crust. It also must be soaked, SOAKED with oil and vinegar.
I also love a shaved roast beef, turkey and swiss with mayo lettuce tomato and onion.
re: Perilagu Khan
Sometimes when I make pulled pork, after a couple of days when the flavors really intensify, I'd make some caramelized onions, add to the pulled pork and food process it to almost a thick paste. Then on a toasted hoagie I'd cover it, add some cilantro and pickled daikon & carrots ...... voila, PULLED PORK BANH MI !
2 faves. Pastrami and chopped liver on rye. Prosciutto, goat cheese, roasted sweet peppers, basil, bit of olive oil on a baguette.
One can make great sandwiches with good bread. unfortunately, at least 90% of bread in US is crap.
Great crusty artisan baguette with salted French butter is good enough if the bread is good.
Yesterday, I had panini with grilled portobello mushroom, goat cheese, sauteed broccoli rabe, charred artichoke and grilled red pepper on ciabatta.
I like to make a good croque monsieur with smoked jambon. As far as a standard sandwich, I love a good reuben. If it's a cold sandwich, I love chipotle pimento cheese, tomatoes, and bacon on toasted bread.
I have two main ones.
A well made, traditional, extra spicy, Banh Mi Dac Biet from one of my favorite couple of places in NYC Chinatown. Toasted loaf of bread, Kewpie mayo, fish and/or Maggi sauce, Sriracha, bbq pork, pate, tendon, pork loaf, cilantro, sliced jalapeno or tiny Thai chiles, cucumber, and pickled carrots and daikon.
An Italian Combo wedge from the local, old school, NY 'burbs Italian deli. I get it no ham, lettuce, or tomato; but with tri-color peppers roasted in olive oil, onions, and sometimes hot peppers, plus oil and balsamic vinegar. The use 6-8 imported Italian salumi, depending upon who makes it for me, and sharp, aged provolone cheese.
Then, in no particular order: A NYC style breakfast ham, egg, and American cheese on a buttered roll toasted cut side down on the griddle, with salt and pepper. Hot eggplant or meatball parmesagna wedge. Bacon and tomato on toasted white bread with mayo, salt and pepper. Open face grilled cheese made with buttered white toast, tomatoes, and extra sharp cheddar, broiled until golden brown.
Once a year a muffuletta from Central Grocery in NOLA, and an Oyster Po Boy wherever I end up during my annual pilgrimage to NOLA.
And once every 3-4 years a NYC kosher deli pastrami on rye with mustard, and assorted pickles and pickled green tomatoes on the side.
PaprikaB - you seen Jay Rayner's review in today's Observer?
Zest on Finchley Road, NW3 (yes, I know you don't like to venture north of the river. Kosher Sephardic grub. And a fish burger which Rayner describes as "a crisp battered tranche of hake with harissa aioli, dill cucumber and onions caramelised until they are more dark savoury sugars than allium. All of it is served on a brioche-style glazed bun the size of my head. And I have a very large head."
Now *that* is a fish sandwich. Not a fish finger sandwich, granted. But a decent sounding fish sandwich
A dozen of my favorites:
Provolone w/mayo on good semolina bread, toasted until melted and just beginning to show spots of pale brown, with thin slices of tomato & fresh raw onion and balsamic Italian dressing.
Smoked Turkey, sharp American cheese & thin slices of apple or ripe pear, on pumpernickel or marbled rye with apricot mustard or wasabi mayo
Rocky Balboa: hot roast beef, melted cheddar and Russian on garlic bread, au jus
Classic grilled cheese- American, Muenster, or Colby/Jack & mayo, with or without thin onion, tomato, maybe even a little good smoky ham or bacon. Handheld comfort food.
BLT made with thick-sliced artisan bacon, when the tomatoes are just right, on toast with Durkee's Famous Sauce (the ultimate condiment for BLTs)
Hot pastrami with Swiss and spicy brown mustard on a really good Kaiser roll. Just great smoky meat and cheese, no frills.
Smoked salami & imported provolone with romaine, onion & tomato on fresh crusty Italian bread with mayo
Jersey cheesesteak, soft roll, grilled onions, melted Mozzarella (freshly shredded, of course), Cain's deli style mayo
A great Reuben, hot savory corned beef, good quality sauerkraut and good imported Swiss on butter-grilled deli rye
Cucumbers peeled & sliced very thin, on white bread with mayo & Herbamare
Curried egg salad with Olives- green olives w/pimiento (3-4 per hard boiled egg), sliced in thin rings & added to the mayo along with a pinch of curry powder. On Canadian Oat bread.
Leftover steak sandwich - thick well-marbled steak sliced thin, with white American or mild cheddar and field greens on toast with mayo & Spike, or with smoky horseradish sauce
Lately I have been loving thin sliced pumpernickel bread buttered and thin sliced roast beef top with another piece of pumpernickel. Simple, but so good.
A few that come to mind:
Cucumber and nice tart mayonnaise on home made white with S& P
Three inches of hot pastrami piled on rye with hot mustard
Thinly sliced rare steak on sourdough with blue cheese, roasted tomatoes, and EVOO
Pancetta, arugula, and plum tomatoes with aioli on baguette, best BLT I ever had
Curried chicken salad on toast
Hard salami, semi soft cheese (ambrosia), and Meaux mustard
Crunchy PB, currant jelly, white toast
Any savory sandwich with a fried egg on it
For those who have given the nod to the venerable BLT and classic Club, my experience at the local family restaurant about two years ago summed it up.
I ordered the Turkey Club. Unknown to me at the time, the establishment slow roasts a whole turkey overnight for the next day's menu. I came in for an early lunch to have a Club made with freshly-sliced (and still warm turkey breast), crisp bacon, equally crisp cold iceberg lettuce and thick-sliced ripe Jersey tomato triple-stacked on white toast with a side of mayo. The confluence of freshness, temperatures and textures was indelible and has never been replicated.
While many sandwiches are lovely, I'm still partial to a really splendid roast beef sandwich. There are 2 versions of this: "Cold" and "Hot"
A good Italian bread, NOT sour (ciabatta is one variety but there are others of similar ilk), with RARE roast beef, preferably topside, very thinly sliced. This I was able to have at t'Kultyje in Amsterdam. Highly recommended sandwich shop if ever you're in the area. The selection of meats is awe-inspiring, and they have really quite a nice selection of breads as well.
A soft English milk bread (from a real bakery, not a Chorleywood process loaf), with just-warm, still-rare roast beef, preferably fore rib, sliced a bit thicker than the cold version, piled high. Gravy on the meat. Had this at the Roast sandwich counter in Borough Market, London. They have all sorts of tremendous hot meat sandwiches, the selection rotates from day to day. You do have to queue interminably though.
It should be noted that I've also made both of the above many times at home - but I mention the sandwich shops where I was also got them to show that they're realistically findable outside a DIY job.
Vietnamese banh mi is my favorite but there are so many combinations. Favorite combo has to be xiu mai (meatballs), cha lua (Vietnamese cold cut type deal), pate and xa xiu (roast pork) with cucumber, pickled veggies(daikon and carrot) and just a smear of the Vietnamese mayo, Maggi and sirracha.
One that I'd really like to eat now has never really been a sandwich- fried mantou with Singapore chili crab.
Other listings will have to wait!
A BLT on toasted white bread: thick-cup bacon, ripe Jersey tomatoes, iceberg lettuce,toasted white bread (preferably Pepperidge Farms) and mayo. Anything fancier and I start to lose interest.
>1.) A vote for the great Reuben! (With Russian Dressing, please, not 1,000 Island)
>2.) Philly steak and cheese close second.
>3.) From childhood...Mom's version of the Tuna Salad Sandwich. I tried to re-create her creation a few years back, and with some modifications came close to Mom's classic. For your consideration:
Prepare a jar of Onion Mayo in advance: 1 envelope if Onion Soup mix, mixed well into an entire 32 oz jar of regular mayonnaise. Store it in the fridge for this recipe and many other uses. As its own sandwich spread, it’s pretty good.
For the tuna salad mix: 1 can tuna, drained,
1/4 Cup onion-mayo mix (per above)
1 carrot, grated in thin peelings, peelings cut to about 1/4" long
1 celery stalk, chopped
1 capful lemon juice
pepper 1 teaspoon sweet relish
Sprinkling of Splenda (Mom may have used a little sugar, "back in the day.")
Mix it up well, spoon it onto your favorite bread or toast, and IMHO---> childhood taste bud heaven.
Memories include this concoction soaking through the bread and the wax paper by lunchtime at the Elementary School (and we didn't worry about refrigeration, I don' t think. Glad we are more aware and concerned about that these days.)
>4.) The great stand-by, the B-L-T. I personally have given up regular bacon, and many turkey bacons are pretty terrible. But a while back, some Chowhounds suggested Beef Bacon, and that runs pretty close to regular bacon. The only brand of Beef Bacon I've seen once in a while is Gwaltney, in a blue package.
>5.) Haven't been able to duplicate a roast beef on rye that I used to get 40 years ago at Rusnick & Zuck's in Yonkers NY. But I still enjoy trying- good quality roast beef, sliced thin, piled high. Find a variety that doesn't over-do the garlic seasoning. Slather lots of mayo on the rye bread, add a bit of lettuce. Don't forget to sprinkle salt on the beef. Make that pile of roast beef a little higher... about as close to that teenage memory as I can get on that one. Dill pickle on the side.
Yes, this wonderful topic has come up before. For further reading pleasure, check out http://chowhound.chow.com/topics/570959: 415 replies between November 10, 2008 and April 13, 2011. And please check out any of the 4 of my 5 favorites, above. Wish I could send you to Rusnick and Zucks, but I think they are long gone. Roast beef memories linger here, tho.
Perfect question for this time of year!
Turkey on dark sour Pumpernickel bread. One slice of bread has a thin spread of mayo. The other has cranberry sauce spread it. A few finely chopped pecans get sprinkled on the cranberry. Next comes the turkey and some blue cheese gets crumbled over that.
At my house we consider Thanksgiving dinner the necessary preliminary to the turkey sandwiches.
Actually, I don't do it a lot but some days there's just nothing more perfect than a fried egg sandwich with just a bit of the yolks left runny and slathered in ketchup on toasted sourdough.
OTOH, there's a really, really sharp grilled cheese sandwich on wheat bread that has a thin spread of sweet mapley onion marmalade.
Or the first sandwich from the tomato you waited and waited to ripen -- a Black tomato if you please -- with mayo and smoked salt.
How many bad sandwiches are there?
I don't eat many sandwiches, but there are a few simple ones I enjoy.
Crunchy oeanut butter, Skippy or Jif, with apricot, strawberry or back cherry preserves on white. Or on Wasa, rice cakes r corn thins.
A good falafel loaded in pita with chopped salad, pickes, hummus, techina, sauerkraut and fries.
A tuna melt on rye, lots of butter on the griddle, someties a sliced tomato inside. american cheese is preferable, but anything melty will do. Same for grilled cheese.
A really good sesame covered french or hoagie roll with cream cheese, sliced hard boiled eggs and sliced pickles. Sweet or sour, I'm good. Lettuce and toato is nice but not mandatory.
Cream cheese on a sesame bagel, toasted if I'm in the mood, with lettuce, tomato and cucumber slices.
My dad's cream cheese and olive sandwiches. White bread, thick slices of cream cheese from a block, not the tub, slightly pressed own and then sliced back and green pimento olives pressed into the cheese. Miss you, Daddy. Sniff.
Anything spread on wasa. Rice kes r corn thins. Love American cheese on the corn thins, but lately I'm into just dipping peces of wasa into scallion cream cheese.
There's so many nearly perfect sandwiches.
The classic BLT on white toast with a good slathering of mayo, thick ripe tomato slices, thick cut bacon perhaps pepper coated, lettuce in my mind is almost optional. You can't go wrong with the addition of slices of ripe avocado either.
I like a nice chicken salad with a bit of fruit in it, grapes perhaps or apples, maybe dried cranberries and some pecans on a nice croissant or broiche roll, maybe a toasted onion roll.
Everything bagel with a thick slab of cream cheese, slice of red onion, slice of tomato and lots of smoked salmon sliced a little thick as well. Capers optional.
My absolute favourite sandwich though is one I only get once or twice a year. It involves first baking a spiral sliced or regular ham with a thick glaze of Iron Chef Orange Glaze on it. I then make sandwiches with the leftovers on a nice sliced baguette spread with butter, then with Maille Honey Dijon Mustard and either Muenster or Domestic Swiss Cheese. I know, Domestic? Its milder and for this particular sandwich you don't want it to be too assertive. I have been known to curl up in the kitchen and make growling noises if any persons or cats came near while eating this.
Oh, and of course - Leftover Turkey, with leftover stuffing, cranberry sauce or better yet relish, and may on a hoagie roll or white toast.
I had a good sandwich (more like sandwiches) last night. It's what I call the American sub.
It's a soft hoagie roll split lengthwise into which goes, in order, American cheese, hard salami, garlic bologna, Black Forest ham, Hidden Valley Ranch dressing, shredded Iceberg, thinly sliced yellow onion, and grated parmesan.
A soft shell sandwich on corn rye w/ tatar sauce.
Beef on weck
Taylor pork roll on a kaiser roll w/ a fried egg and ketchup.
Lobster & crab roll
Philly poek sandwich
Maine haddock sandwich.
Chicken,poek or beef, w/ mayo and smothered in fresh roasted green chiles.
An open faced Norwegian shrimp sandwich w/ mayo.
Finland: a leha pirrakka stuffed w/ 2 naki and onions, relish and mustard or ketchup.
Italian sausage sandwich smothered in fried onions and peppers.
A gyro or donner kabob.
re: mucho gordo
Sure, but I cook by eye and taste. First i fry up diced garlic & onions w/ diced chicken or pork, add chicken stock,add a fine diced potato for thicking and peal and dice a mess of roasted and peeled green chiles and let it simmer for an hour to thicken. I usually top w/ crema or sour cream. I also make green posole the same way w/ out the spud.
My "perfect" sandwich:
Good wheat bread, toasted
A thin schmear of Best Foods on each slice
shredded iceberg lettuce (not a lot)
slices of roasted turkey ~~ individual preference light or dark
sliced jellied cranberry sauce ~~ yes, Ocean Spray
A few spoonfuls of leftover stuffing
Top with other slice of bread.
Consume with icy Diet Coke
Well, people gotta promise not to "YUCK!" at5 my answer! My favorite sandwich is time and occasion specific. It happens around midnight on Thanksgiving night.... It is made on planned for "gummy white bread" slathered with Hellmans/Best Foods mayo, thin and artfully placed THIN slices of jellied cranberry sauce, THIN slices of prime white meat off the turkey's breast, a manageably thin slide of now-cold and congealed stuffing from the bird, a leaf of dry room temperature lettuce, and gently halved with an electric knife and to be consumed with a cold glass of milk in from of the TV while watching that morning's Macy's Thanksgiving Day Parade!
By the time I sit down to Thanksgiving dinner, I cannot taste a thing because my taste buds have gone numb from all of the tasting while I'm cooking. So for about at least the last 50 years or as THIS is my favorite sammich...!
re: c oliver
No, no, no, no. I wasn't clear. Sorry! By the time I get/got Thanksgiving dinner on the table I would sit there wondering what the hell everyone was talking about when they started talking about how great things tasted. I couldn't taste anything! So I sat there and mostly sipped my wine and took a few sips from my water goblet and stirred a little bit of food around on my plate for politeness' sake. Then after the meal, everything got put away properly. Then after everyone was gone home or tucked into bed, I had my most favorite sandwich in the whole wide world. MY belated and put between slices of bread Thanksgiving dinner. At midnight! Or one in the morning. Whatever. Ate it Thanksgiving night, NOT the next morning. And I cut the sandwich in half with an electric knife because if I tried to use even my very sharpest chef's knife, it would smoosh the white bread into a pancake on the bottom slice of the bread. An electric knife, applied without pressure, meant a "food porn" presentation!. GORGEOUS! '-)
OK, my Chowhound friend, Caroline, you've prompted me to again post my special Grilled Cheese Sandwich. You got me thinking about it because it uses a cranberry sauce:
1. Starting with fresh whole cranberries, follow any standard cranberry sauce recipe. Then add about a Tablespoon each of chopped up candied ginger, candied orange, and candied lemon peel, to 2 Cups of cranberries.
2. For each sandwich, spread dijon mustard on each of 2 slices of crusty artisan bread. We have tried many different herb breads for this over the years.
3. Slices of Cambozola cheese on the sandwich. (Another Chowhound used Gorgonzola Dolce here. I like the Cambozola a little better.)
4. A few spoonfuls of the cranberry mixture on the sandwich.
5. Lightly butter the outside of the sandwich, and place in a George Foreman kind of grill.
6. Grill to your preference for grilled cheese doneness. Usually some Cambozola will drip on the griller.
And, the theme of this thread: Another perfect sandwich!!
re: Florida Hound
Nice cranberry sauce recipe, Forida Hound. You've inspired a thought... I think I'll use some of my home-made Moroccan style preserved lemons in my cranberry sauce this year. Since I've stopped paying stupid prices for the store-bought preserved lemons and make my own, they are SOOOOOO much better! For sweet type dishes, I rinse out the salt and they are wonderful.
And just for the record, for those who are only familiar with the store bought preserved lemons, home made just keep getting softer and the flavor mellows. Really great! There are tons of recipes on the web, but for the best results avoid the recipes that include sugar or anything more than fresh thin-skinned lemons and salt. At least in my kitchen, the salt cured lemons get a sweetness all of their own when allowed to age at least a month or two, and anything preserved in THAT much salt is shelf stable without refrigeration for at least the same length of time as Tutankhamon's mummy....! '-)
Were we separated at birth? The only differences are that I preferred my white bread toasted (Philadelphia's Bond Bread back then) and we made our own cranberry/orange relish. All else is identical. A glass of cold milk with that? Essential. And a slice of leftover pecan or pumpkin pie?
After the cold and hot sandwiches were over and the gravy gone, it was time for mom to simmer the carcass overnight for turkey noodle soup, which lasted another two days. Then it was over.....until Christmas when we did it all over again.
Yup. I always make my own cranberry/orange/Grand Marnier relish, but my son, the EXTREMELY picky PIA eater from early childhood, insists that the only possible choice is Ocean Spray canned stuff, So I always put out both. From a solely pragmatic point of view, the Ocean Spray will not sog up the sandwich the way my cranberry relish would, and at that point in the ball game, my chief priority was having MY Thanksgiving dinner in a manageable format that did not require knife and fork and could be eaten from a slouched couch potato position that allowed me to watch the videotaped Thanksgiving Day Parade around 12 or more hours late!
All can be right with the world when you sneak in a way to make it happen! '-)
Now that is a good sandwich and my usual go-to po-boy, although the hot sausage or fried oyster will call to me from time to time.
But the perfect sandwich is one that is balanced. The "overstuffed" sandwiches that I see all over the US are just not good. You may think you are getting alot for your money, and maybe you are, but that doesn't make it a good sandwich.
The balance in a Philly Cheese Steak is very important.
But on the other end of the spectrum, a goat roti is a "sandwich" but nothing much matters but the filling.
In my last job (I'm back in school right now) we had a toaster oven so I'd get creative with my just in time assembly of sandwiches. My fave consisted of (all packed separately)...
Braised short rib
Well, this is really cheating but this is the perfect Sunday afternoon for me. Drive to the nearest Vietnamese banh mi place and get 2 plain sandwiches without meat, but they include all the other components of course (cilantro, jalepenos, pickled carrots/daikon, etc.). Fry up some thick cut bacon, add to said sandwiches, add extra mayo (preferably the kewpie japanese kind), eat, while watching a long overdued movie from my netflix queue, maybe a sad Lars von Trier or a stupid Jason Statham action flick, dose off, make 2nd sandwich, repeat.