Your favorite sandwich
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Let’s take a little break from the doom and gloom of politics and talk about something that even soulless, evil people like and that is sandwiches. I had the pleasure last week of eating the best goddamned roast beef sandwich I ever had in my life and it pushed my previous #1 sandwich off the top of my list.
New #1: COLD ROAST BEEF
WITH HORSERADISH + ARUGULA ON ONION BUN
From Cochon Butcher in New Orleans, LA: https://cochonbutcher.com/
I’ve had several sandwiches from the fine establishment located near the convention center and next door to their much fancier sister restaurant, “Cochon”. The roast beef is tender and flavorful. Along with an appropriate amount of arugula there are some red onion (pickled perhaps) along with a great horseradish spread. The soft onion bun brings it all together. It’s perfect.
Old #1: ROAST PORK WITH PROVOLONE AND BROCCOLI ROB ON ITALIAN ROLL
From DiNic’s House Of Pork at the Reading Terminal Market in Philthydelphia, PA: http://tommydinics.com/
If you are near the Reading Terminal Market in Philly do yourself a favor and run, don’t walk, run (it’s a little dicey down there) inside and then you can walk until you find DiNic’s, home of the second best sandwich in America. A country that many of our politicians and neighbors are trying to destroy right at this very moment BUT I DIGRESS!! - One bite of this juicy, flavorful, sandwich of joy will make you forget that we are all witnessing the end of our democracy. The pork is a home run all on its own, packed with flavor and dripping with a great jus, blended with the sharp provolone and broccoli sautéed by Rob himself on an Italian roll with a little bite on the crust that brings it all together. We will call this 1A.
Ill try to post some pics. What do you got?
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Carnitas melt on sourdough
Carnitas melt on sourdough
Top of Page Bottom of Page PermalinkFull Name: Old Fart Message Board
Right now this spot near me
Right now this spot near me does an Italian cheesesteak. Thick slice Italian roast beef, medium rare provolone, one long hot, roasted reds, tiny bit garlic aioli. Done.
Top of Page Bottom of Page PermalinkFull Name: W. Claude Dukenfield
I like to BBQ London broil,
I like to BBQ London broil, then let it cool. I slice the meat paper thin and then I mix horseradish with mayo and some fresh lemon juice. Spread on a Kaiser roll with sliced tomatoes, onions etc. Its called a Baltimore Pit Beef Sandwich.
Top of Page Bottom of Page PermalinkFull Name: _
Pulled pork sandwich on white
Pulled pork sandwich on white bun.
Top of Page Bottom of Page PermalinkFull Name: Philzone Refugee
Cochon was pretty damn good.
Cochon was pretty damn good.
Here in Seattle, Paseo makes great Cuban Pork Shoulder and Spicy Shrimp Po Boys that are the bomb.
Top of Page Bottom of Page PermalinkFull Name: Larry
A Cuban
A Cuban
Top of Page Bottom of Page PermalinkFull Name: Vann Kliburn
BLT
BLT
Top of Page Bottom of Page PermalinkFull Name: skyjunk
I love s good Ruben
I love a good Ruben
try some hot pepper cheese and mild peppers on that roast beef and horseradish Sammy
or wrap a piece of bacon in roast beef for a heart attack without bread
Top of Page Bottom of Page PermalinkFull Name: David H. Wollins
Viola Lee Blues > Cumberland
Viola Lee Blues > Cumberland Blues > Viola Lee Blues > Bertha > Viola Lee Blues
Top of Page Bottom of Page PermalinkFull Name: ogkb
a fat weezy
a fat weezy
Top of Page Bottom of Page PermalinkFull Name: 19.5 Degrees
I'll go with: ice cream
I'll go with: ice cream sando
Top of Page Bottom of Page PermalinkFull Name: Bluelight
Last week I noticed that the
Last week I noticed that the word "BLT" has not been brought up for over a year here
We all need BLT as soon as possible.
Its Viva's forgotten sandwich.
New Local stuff:
a) Flounder Reuben from a cool clam bar here is awesome
b) London Broil tid-bits on a Garlic bread with melted Mozzarella or Swiss (I forget which) is great stuff
Top of Page Bottom of Page PermalinkFull Name: Slippin' Yimmy
White House Cheese Steak
Top of Page Bottom of Page PermalinkFull Name: half
French dip for the win
French Dip for the win
Top of Page Bottom of Page PermalinkFull Name: jonaspond
Sometimes ham, am cheese,
Sometimes ham, am cheese, mayo on wonder bread w/a side of plain chips and a cheap flavored soda.
Other times porchetta, pickled onions, roasted pablano, sauteed broccili rabe, sharp provolone with fig & bacon spread and a squirt of siracha garlic mayo on a fresh baked non seeded italian loaf. A side of rice wine daikon slaw & a sambal pickle.
Top of Page Bottom of Page PermalinkFull Name: Bluelight
I bet you could whip-up a
I bet you could whip-up a killer Tunafish sandwich ^
Tunafish on White is how we roll.
Top of Page Bottom of Page PermalinkFull Name: jonaspond
Of course I can. I can roll
Of course I can. I can roll with spam, cans of tuna or whatever is in the cabinets and fridge.
Top of Page Bottom of Page PermalinkFull Name: Bucky Badger
(No subject)
DiNics pork sandwich
Top of Page Bottom of Page PermalinkFull Name: O'Toole
this week
this week
Kretschmar Peppered Turkey Breast.
on anything
fig & bacon spread?
do tell
BLT
Top of Page Bottom of Page PermalinkFull Name: Bucky Badger
Cochon Butcher Cold Roast
Top of Page Bottom of Page PermalinkFull Name: jonaspond
DiNics is THE classic and my
DiNics is THE classic and my inspiration to take it a step further.
Top of Page Bottom of Page PermalinkFull Name: jonaspond
>fig & bacon spread?
>fig & bacon spread?
Roast figs until soft. Cook and crumble bacon. Throw into blender with olive oil, brown sugar, black pepper, dash nutmeg & cinnamon --- blend until it becomes a paste.
Top of Page Bottom of Page PermalinkFull Name: treat island
My figs are growing, will be
My figs are growing, will be ripe in a month or so - they're pretty near the top of my sugar intake so I would have to omit the brown sugar. It probably isn't a critical component, would you say, Jonas? I make fig "jam" by cooking them til reduced with a little balsamic vinegar and serve it with goat cheese (and caramelized onions). Recipes usually call for sugar and I find it's not necessary.
Top of Page Bottom of Page PermalinkFull Name: skifurthur
The first two sandwiches that
The first two sandwiches that come to mind for me are these.
Holy Smoke - Smoked Turkey, Smoked Swiss and Arugula on a fresh baguette with chipotle mayo.
The NJ Sloppy Joe - A double decker sandwich on rye which contains one or two types of meat, swiss, russian dressing and cole slaw. Usually the sloppier it is, the better it is. I am fond of just ham, ham and turkey and roast beef and turkey. CJ's Deli in Madison, NJ is my, and many others (they sell hundreds of them each lunch hour) go to spot although there are many other places that make fine versions.
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Pulled pork, broccoli rabe,
Pulled pork, broccoli rabe, au jus, fresh shaved parm or favorite cheese....
Like all good sandwiches (IMO) Keep it simple...BLT. etc...classic, but, must be made well...crisp fresh lettuce, juicy tomatoes, bacon, bacon, bacon, lil s&p, (id only put a lil pepper on mine) , and only hellmans mayo...bread is key as well with all
Top of Page Bottom of Page PermalinkFull Name: jonaspond
>little balsamic vinegar and
>little balsamic vinegar and serve it with goat cheese (and caramelized onions). Recipes usually call for sugar and I find it's not necessary.>
That's favorite of mine too. Speaking of goat cheese. I've been getting a hard goat cheese from a farmer close by and it's awesome.
Sugar is definitely an unnecessary option and can easily get overwhelming with the sweetness of figs. I use a little brown sugar to cut the salt from the bacon --- bacon is great until it's saltiness and smoke completely takes over all the other flavors.
Top of Page Bottom of Page PermalinkFull Name: jonaspond
And I forgot to mention that
And I forgot to mention that I planted my first few fig trees this year. A farmer had 3 left over from last year, already 4 ft tall, and gave them to me when I bought mothers days flowers. My grandparents -- and everyone in the neighborhood had fig and peach trees. The had a whole system of tying down and covering them during the winter months.
Top of Page Bottom of Page PermalinkFull Name: Druba
First, there's the Twinkie
First, there's the Twinkie Dog, where a Twinkie is used as a bun, with breakfast sausage, Cheeze Whiz, and Bacon bits added. (And that's not my hand, my hand is more sexy!)
Next, the Fatty Melt, where you make a burger using Grilled Cheese Sandwiches for Buns, in this case, with Bacon added!
Top of Page Bottom of Page PermalinkFull Name: Druba
Of course, you can never go
Of course, you can never go wrong with a classic club sandwich (I love Philly Cheese Steaks too, but couldn't find a pic, we BBQ the steak to black and blue, then slice up thin, add to the bells / O's at the last minute)
Top of Page Bottom of Page PermalinkFull Name: Lance minimum goad Newberry
Salami & swiss on sourdough.
Salami & swiss on sourdough.
Top of Page Bottom of Page PermalinkFull Name: Druba
And of course, nothing like a
And of course, nothing like a BLT;
Garlic Ciabatta bread, toasted with butter, garlic, herbs, and parmesan cheese; fresh Romaine and Roma Tomatoes, lots of Mayo, complimented with a pound of apple wood smoked bacon!
Top of Page Bottom of Page PermalinkFull Name: Druba
And nothing wrong with a
Let us not neglect the common burger or brats, cause they're damn tasty, especially if the view's right! (Different trips to Prineville Reservoir in Central Oregon)
Top of Page Bottom of Page PermalinkFull Name: racketinmyhead
>>>Salami & swiss on
>>>Salami & swiss on sourdough.
substitute jarlsberg for Swiss and add liverwurst.
my fav
Top of Page Bottom of Page PermalinkFull Name: _________
Too many to List
Too many to List
Turkey Provolone Sourdough
Roast Beef Cheddar Sourdough horse radish
Tri Tip roll
Tuna on Wheat
Pastrami on Rye dijon
Top of Page Bottom of Page PermalinkFull Name: Druba
Corned beef on rye, or a hot
Corned beef on rye, or a hot pastrami my 2 fave from a Deli
Top of Page Bottom of Page PermalinkFull Name: Fly
Oscar Mayer bologna and Kraft
Oscar Mayer bologna and Kraft single on wonder bread with iceberg lettuce and mayo? Anyone?
And sorry for the Mayer reference, just worked out that way.
Top of Page Bottom of Page PermalinkFull Name: Thumbkinetic
Hot coppa/sharp chunk
Hot coppa/sharp chunk provolone/roasted peppers.
Top of Page Bottom of Page PermalinkFull Name: ParadiseWaits
It's a tie between Lemongrass
It's a tie between Lemongrass Grilled Chicken bahn mi (I don't like the weird mystery meat/pate bahn mi) and Cuban over here.
Top of Page Bottom of Page PermalinkFull Name: boone
Muffuletta
Muffuletta