JaguarDave-in-Oz
Enlightened
Slice of bread on the bottom, spread on some Vegemite, slice of bread on top. Done.
For special occasions, replace bread with toast.
For special occasions, replace bread with toast.
Lets make a Sandwich!
- Thread starter JohnR66
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Like this --->
Sourdough Wheat
Thick Juicy Tomatoes
Honey Cured Ham
Swiss Cheese
Stone Ground Mustard (thx for the inglehoffer suggestion btw)
Sourdough Wheat
No problem, it's very good stuff!
I love the sound of the sourdough wheat.....mmm..mmmm. To bad tomatoes can't always taste like they do in the summer.
Mike Painter
Flashlight Enthusiast
- Joined
- Sep 16, 2002
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- 1,863
How about some Bar-b-que?
Hamburger fried with ketchup served on buttered white bread.
(I just read "How to speak Minnesotan." and read it there.)
Hamburger fried with ketchup served on buttered white bread.
(I just read "How to speak Minnesotan." and read it there.)
Dances with Flashlight
Flashlight Enthusiast
Thick slice of freshly baked Pumpernickel bread
Kosher salt; seasoned pepper
HUGE SLICES OF JUICY RIPE TOMATOES
Thick slice of freshly baked Pumpernickel bread
(no meat = cats & wife won't bother me)
Kosher salt; seasoned pepper
HUGE SLICES OF JUICY RIPE TOMATOES
Thick slice of freshly baked Pumpernickel bread
(no meat = cats & wife won't bother me)
Vesper
Enlightened
Thanks for the good laugh. Maybe for Christmas you might even put it on a plate!
Hitthespot
Flashlight Enthusiast
We call that Ghetto Steak. MMMMMMMM mmmmm Good!
I also like mine slightly burnt!
My dad loved it too.
Bill
photonstorm
Newly Enlightened
I'll pass on the Newfie steak sandwich.
My fave:
grilled chicken
sliced tomatoes with salt and pepper
melted cheese
lettuce
caesar dressing
all on a toasted honey oat bread
with a side of baby dill sliced lengthwise
and a cup of fresh squeezed OJ
jch79
**Do Not Feed The Vegan**,
WORD to that! :twothumbs
I've been juicing my own oranges & grapefruits in the morning - it rocks. And then a smoothie at night with dinner... fuggedaboutit!
bshanahan14rulz
Flashlight Enthusiast
PBJ. Nuff sed.
Radiophile
Enlightened
What kind of bologna? Here in central PA a fried bologna sandwich is made with sweet or regular lebanon bologna (Lebanon county PA) and usually includes a fried egg or two which was fried after the bologna to add flavor. Mmmm mmmmm.
But my favorite sandwich is still a nicely grilled ham and cheese. Type of bread, cheese, ham, and mustard changes with mood, but it's always grilled to a golden brown, and may include a nice slice of tomato. A kosher dill spear or two always finds their way onto the plate.
My favorite is the Classic Reuben:
Empty kraut into sieve or collander and let drain. If you want a weaker flavor, you can rinse it under cold water. After draining, you must then dump onto about 4 paper towels, fold up sides and then squeeze even more moisture out into sink. You want it pretty well dried out.
Butter one side of two slices of rye bread, placing first butter side down into skillet (best to use non-stick). Layer bread with 1 to 1.5 slices of swiss (depending on thickness), then thin corned beef, then a good covering of kraut.
Now you could have mixed the dried out kraut beforehand with however much 1,000 island dressing you want, but I normally drizzle the amount I like over the kraut.
Add another 1 to 1.5 slices of the swiss and top bread slice, butter side up.
Turn on medium heat and cover. Wait for around 5 mins, check that bottom has browned but not blackened. Keep cooking until you have a nice browned layer, then carefully and quickly flip over. (It takes practice so you don't spill out the sandwich contents when flipping). Cook on other side, but let lid partially off so trapped moisture doesn't make it soggy.
Cut in half and serve with a kosher dill & potato chips.
They keys to make a superb Reubin are the quality of the lean, thinly sliced, gristle free corned beef, Jarlsberg Swiss (I've tried at least 15 differenet swiss cheeses), Wishbone brand of Thousand Island (again, I've tried many others), and really drying out the kraut or you end up with soggy wet bread. If you skimped on the Thousand Island, you can put some extra on your plate for dipping.
This is actually very easy to make, and it is superb
- 1) Get wafer thin sliced, lean, quality corned beef with minimal gristle streaks (if necessary remove any tough streaks with knife)
- 2) Jarlsberg Swiss, thinly sliced
- 3) Sauer Kraut (Boar's Head or anther quality brand)
- 4) Best quality real Jewish rye bread with seeds (I use Levi's brand)
- 5) Wishbone Thousand Island dressing.
Empty kraut into sieve or collander and let drain. If you want a weaker flavor, you can rinse it under cold water. After draining, you must then dump onto about 4 paper towels, fold up sides and then squeeze even more moisture out into sink. You want it pretty well dried out.
Butter one side of two slices of rye bread, placing first butter side down into skillet (best to use non-stick). Layer bread with 1 to 1.5 slices of swiss (depending on thickness), then thin corned beef, then a good covering of kraut.
Now you could have mixed the dried out kraut beforehand with however much 1,000 island dressing you want, but I normally drizzle the amount I like over the kraut.
Add another 1 to 1.5 slices of the swiss and top bread slice, butter side up.
Turn on medium heat and cover. Wait for around 5 mins, check that bottom has browned but not blackened. Keep cooking until you have a nice browned layer, then carefully and quickly flip over. (It takes practice so you don't spill out the sandwich contents when flipping). Cook on other side, but let lid partially off so trapped moisture doesn't make it soggy.
Cut in half and serve with a kosher dill & potato chips.
They keys to make a superb Reubin are the quality of the lean, thinly sliced, gristle free corned beef, Jarlsberg Swiss (I've tried at least 15 differenet swiss cheeses), Wishbone brand of Thousand Island (again, I've tried many others), and really drying out the kraut or you end up with soggy wet bread. If you skimped on the Thousand Island, you can put some extra on your plate for dipping.
This is actually very easy to make, and it is superb
Flying Turtle
Flashaholic
Sounds like a great Reuben, Lux. For some simpler fare I've enjoyed liverwurst and onion on pumpernickel bread, or the southern favorite pimento cheese with a slice of tomato.
Geoff
Geoff
Inch thick white bread,
1/4 inch gammon steak, hot from the skillet.
thin smear of peanut butter, mayonnaise and tabasco sauce. Sounds awful but tastes divine, one for the confirmed carnivore.
Fills the stomach and cleans out the sinuses all in one go. Sets you up for the day pefectly!
1/4 inch gammon steak, hot from the skillet.
thin smear of peanut butter, mayonnaise and tabasco sauce. Sounds awful but tastes divine, one for the confirmed carnivore.
Fills the stomach and cleans out the sinuses all in one go. Sets you up for the day pefectly!
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Hitthespot
Flashlight Enthusiast
Why do I keep opening this thread. I'm starving again:huh:
saabgoblin
Enlightened
Grilled Chicken
Roasted Red Peppers
Diced Marinated Artichoke Hearts
Melted Swiss
Good Quality Dijon
Mayo
Toasted Sourdough Roll, Bagel(Water Bagel Only Please), and or Croissant Drizzled w Olive Oil
OR
Italian Roll
Prosciutto
Sun Dried Tomatoes in Olive Oil
Buffalo Mozzarella
Drizzled Olive Oil
+1 For The Lebanon Bologna, The Reuben, and the Liverwurst Sandwiches.
Roasted Red Peppers
Diced Marinated Artichoke Hearts
Melted Swiss
Good Quality Dijon
Mayo
Toasted Sourdough Roll, Bagel(Water Bagel Only Please), and or Croissant Drizzled w Olive Oil
OR
Italian Roll
Prosciutto
Sun Dried Tomatoes in Olive Oil
Buffalo Mozzarella
Drizzled Olive Oil
+1 For The Lebanon Bologna, The Reuben, and the Liverwurst Sandwiches.
Okay, okay, you guys are making me hungry :sick2:
Lots of good stuff here to try!
I thinking of making a Dagwood and piling on all kinds of meat, cheeses, sauces and... It might take me a couple meals to finish it.:twothumbs
Lots of good stuff here to try!
I thinking of making a Dagwood and piling on all kinds of meat, cheeses, sauces and... It might take me a couple meals to finish it.:twothumbs
Raoul_Duke
Enlightened
Good suggestions!!!
Haven't had the pleasure to try alot of them, but I enjoyed eating french bread stuffed with Chorizo, Creme fraiche, black pepper, and quite a few drops off Habanero Tabasco
Took one of these big beasts with me up into the 3 valleys each day last week snowboarding, and it was GoooD!!!
Haven't had the pleasure to try alot of them, but I enjoyed eating french bread stuffed with Chorizo, Creme fraiche, black pepper, and quite a few drops off Habanero Tabasco
Took one of these big beasts with me up into the 3 valleys each day last week snowboarding, and it was GoooD!!!
thelightdude
Newly Enlightened
foxtrot824
Enlightened
:thumbsup: Indeed! Way to represent for the vegans. Sounds a lot healthier than the vegan pizza I greatly enjoy for lunch.
