Teh Art of the Sandwich

Let's talk favourite sandwiches.

As a kid I used to eat the sandwiches my mother prepared for me: the traditional Dutch fare of white or dark bread, butter, cheese or ham. When I was ten I read a (children's) novel about a boy my age in Brooklyn who prepared a sandwich in a way I had never heard or thought about. He took a big roll, sliced it ope and filled it with peanut butter, jam, lettuce, cheese and pickles. I wondered what it would taste like, so I started experimenting and making my own, ahem, 'creations' such as lettuce/cheese/mustard sandwiches or cheese/banana/ketchup (roast in hot oven for two minutes for best effect).

Nowadays it's pastrami sandwiches with the works (a habit I picked up in New York) for me, or alternatively big 'Italian' rolls with slices of cheese, salami, chirizo and a salted green pepper on top. :beatnik2:

On occasion (when I have make time for it) I make traditional English sandwiches like cucumber (with lemon butter) and watercress. :toff:

Sooo, what's your favourite sandwich? :chef:

Start with whatever lunchmeat is on sale at the deli counter (excluding ham). If not then some kind of spiced poultry (usually turkey, varies).

Add in a spicy mustard sauce: Spicy brown, horseradish, etc. I've found a wasabi sauce I quite enjoy.

Place one slice of fat free cheese on the sauce (extra protein, helps contain the sauce).

Salad greens mix, with the exception of iceberg lettuce.

All enclosed in a nicely folded tortilla type bread, anything other than plain. Ex: sun dried tomato and basil, southwest, crushed red pepper, etc. Bagels are nice but a self-contained sandwich is better.

Not very scientific (or always appetizing) but the point is to have a complex and varied diet as possible.

The food co-op at my school makes enormous, ENORMOUS sandwiches. They're big enough that you'd have to be able to unhinge your jaw to take a bite of it. Fillings are a bit...vegetable oriented though, but it's good for you, so that's ok.

Co-op Sandwich Includes:
*2 slices of stone ground multi-grain bread
*Copious amounts of fresh roasted turkey
*Guacamole
*Hummus
*Lettuce
*Tomatoes
*Onions
*Spinach
*Cucumbers
*Sprouts
*Olives
*Roasted red peppers
*Jalapenos
*Thai bird's eye peppers
*Hot mustard
*Hand made cheese

My favourite's the one with me in the middle...

Hmm let's start off with some good whole wheat bread, or an artisans bread like rosemary with olive oil. Then add some sort of Dijon, or honey mustard, depending on the day. On top of that put some fairly thick but not overly thick slices of extra sharp non-lowfat cheddar cheese. Preferably the stuff that isn't mass-produced to an insane degree, it has more flavor. And low-fat cheddar is just gross, you can't melt it evenly at all and it has no bite. Then add ham, pastrami, turkey, chorizo or whatever lunch meat you want and enjoy. You can add additional toppings (like lettuce and tomato) if you want, but I usually don't have them in the house.

Well, I can't get it anymore, but the local Farmer's Market used to sell a Black Pepper Parmesan 'hearth' bread that went so perfectly with a nice aged swiss and Boar's Head Hickory smoked chicken breast that I'll never forget the flavor. I have no taste for sauces or rabbit food additions, so those three things are it for me.

A good dark pumpernickel with provelone and roast beef is also in the mix.

:egypt:

PB & J. :bow:

Any other quality man-sized style sandwich will do. Good crusty rolls or organic heavy-grain bread, with hummus and meat and cheese and hot peppers.

Chicken and smoked meat together is very tasty. :yes:

My favourite is definitely one with fresh mozarella cheese, prosciutto (e.g. parma ham), tomato and olive oil and fresh basilicum or alternatively pesto.

.
Most will do. :yes: Whatever is at hand can be turned into a tasty sandwitch. :chef:
.

No one wants to make the case for the BLT or club sandwich?

BLT's are without a doubt the best day-after-the-night-before food.

Club sandwiches require a clear architectural concept.
First floor: mayonaise, crisped bacon and tomato slices.
Second floor: mayonaise, avocado, smoked chicken and chives.
Third floor: Adrian's mouth.

Whatever cold meat I have, usually Polish or Danish Salami. Then I add:
1 slice of tomato
3 pieces of Celery
3 small carrot pieces
2 pieces of capsicum if it is available
lots of onion
Lettuce (but not a lot)

It creates a great blend of flavours in my eyes, particularly the tomato and onion together.

If I have left over chicken, then I will have that with Mayonnaise and lettuce.

Bacon, streaky, and slightly burnt. Lots of butter. Some ketchup. White bread (thick). And 40km of tabbing behind you. Can't be beaten.

Satire...

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Originally Posted by A Modest Proposal

In this great nation of ours, I've met many people, of many creeds, races, religions, and mothers. Now, as we progress through this century, we cannot refrain any longer, from the terrible issue that confronts us today. Today, ladies and gentlemen, we can see the very devil before us, his glittering black eyes sparkling between two slices of rye or wheat. We face an issue that has faced many citizens of this nation since the Earl of Sandwich did create such an object. Yes, I am talking about an abomination on this green Earth. An ill-made sandwich.

Ah! I see you cringe at the very thought of such a concoction touching your taste buds! I did think so to, as I feared the deli and Subway. Who knows when such an event could strike? I think we all remember the "French 'wich Fiasco" of 1977 when several ill-made French dips caused riots and violence. Or, need I remind you of the "Moscow Incident" earlier this year, when two deli workers decided to make some very terrible sandwiches for their customers. They still, yes, still, are cleaning the blood from the very walls of that establishment.

Now, you may fear this terrible creation, and so you should. I was a sanwichophobe for several years after I got an order mixed up with someone else's. Then, I found the magical wonder of, what the Americans call, a burger. You all may wonder why this is such a unique creation. Have we all not had a burger before, and felt the same apprehension at the thought of chewing into such a meal? I did too, before I met a very interesting Floridian, who proposed a 'Cheeseburger in Paradise', a most delicious meal. I have been informed, by this same Floridian, of other restaurants that provide 'Whoppers' and 'McBurgers'. No, as you sit there, shaking your head, you'll understand my enthusiasm. For, as I listened to him talk on, I realized that a burger would suitably replace a sandwich.

Now you may ask the obvious question, why replace a sandwich with a burger? It's quite simple, actually.
They both have buns that compress the meal between them. Like a sandwich. A burger has meat in the middle, like many of our favorite culinary sandwiches. But a burger is warm, and moist, and juicy, and can be enhanced, ladies and gentlemen, by lettuce, tomato, or ketchup. While I have no idea what we have to catch-up with, I can assure you that once you've found it, it is a delight. But you are all asking how can I provide you with such a delicious meal. It's quite simple.

First, you go to you nearest 'McDonalds', 'Burger King' or 'Wendys'. They have any variety of 'burgers' that are fresh and warm. Do not fear the bright signs or the 'Americans' inside, but embrace it as your own. You will not again be disappointed at a deli, disenfranchised at a Subway, or hurt by the missing ingredient. Go for a burger, ladies and gentlemen. Get them a Whopper!

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Very useful concepts gentelmen,

in the time I livedi n the US I loved a place where they served a Manhattan steak&cheese sandwich with a special sauce....oh my god, it was heaven on earth.

Here in Bavaria, I am working with the followinmg ingredients [Note: I never put all of them on one sandwich....that would be too much "Homer Simpson" for me]:

- 18 month old mountain cheese
- cream cheese
- gammon
- salads of all sort [tomato, lettuce, cucumber, etc...season dependent]
- hard boiled eggs
- Salchichon/ Chorizo or the Italian versions of hot sausages
- Shrimps
- Steak

And most important: thingsd to spice up ya meal
- Tabasco
- Dijon Mustard
- Chinese hot chillie sauce
- Avocado cream
- Vinegar
- olive oil
- Wazabi
- pickles
- onion



The thing with sandwiches for me is:
- one rarely has all the staff at home to prepare the sandwich of your dream
- if you eat sandwich today, you gotta eat it tomorrow b/c of freshness of some ingredients and the ammount in which they are sold...e.g. lettuce. Me sometimes thinks it may be cheaper to buy a sandwich at e.g. Subways, but, they don't taste as good as my own creations. Well, most of the time.

Question: I love to put the prepared sandwiches in the oven for a couple of minutes, as they get crispy that way plus I love melted cheese. Anybody else doing this frequently?

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Originally Posted by Subedei

Question: I love to put the prepared sandwiches in the oven for a couple of minutes, as they get crispy that way plus I love melted cheese. Anybody else doing this frequently?

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Crispy rolls need a minute or so in a hot oven, indeed. Or they should be fresh. In the center of the town of Utrecht there is a bakery that makes these gorgeous big Italian crispy rolls. They have a stall on one of the canals where they sell the rolls fresh from the over, with the cheese/salami/chorizo/green pepper filling I mentioned. A handful of steamy, fluffy, fragrant goodness, Sir. Reason enough for the Adrianses to go shopping in Utrecht every once in a while.

Dark bread, the darker the better. Old cheese, good butter, some marmite and a few slices of cuccumber. Glass of milk, perfection.

The Reuben sandwich. This thread can be closed now. :yes:

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Originally Posted by Mouzafphaerre

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Most will do. :yes: Whatever is at hand can be turned into a tasty sandwitch. :chef:
.

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I'm in that camp.

Last night's roast pork, with sauerkraut.

Left-over chicken thigh meat, mayo, alfalfa sprouts.

Stuff it in a half-pita, and call it a sandwich.

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Originally Posted by Adrian II

Crispy rolls need a minute or so in a hot oven, indeed. Or they should be fresh. In the center of the town of Utrecht there is a bakery that makes these gorgeous big Italian crispy rolls. They have a stall on one of the canals where they sell the rolls fresh from the over, with the cheese/salami/chorizo/green pepper filling I mentioned. A handful of steamy, fluffy, fragrant goodness, Sir. Reason enough for the Adrianses to go shopping in Utrecht every once in a while.

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I make a point of getting a Broodje Mario anytime I'm in Utrecht... I remember the days when they were cheaper, and no queues at the stall. Delicious, still.

cold roast pork thinly sliced with just a touch of yellow mustard.

or

canned tuna mixed together with mayo.

Some of my favorites:
PB&J - the traditional lunch.

For extra taste, toast the bread of a PB&J sandwich. Not heavily, enough to get it crispy and warm.

PB&B - Peanut butter and banana - peanut butter on each slice of bread and a sliced up banana in between. Also consider toasting the bread.

I also like rolls filled with meat, cheese, and mayonnaise. I'd throw in pickles, tomatoes, and lettuce when available. Apply the meat and cheese and warm, then the rest.

Favored meats include ham, salami, turkey.

Eggs and bacon would be good for a breakfast sandwich.

And when you want to clog all your arteries, right now, there's always the deep-fried, cheese in the middle, bacon burger (that is, made from ground bacon!).

CR

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Originally Posted by Crazed Rabbit

PB&J - the traditional lunch.

For extra taste, toast the bread of a PB&J sandwich. Not heavily, enough to get it crispy and warm.

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Try a PB & J on good oatmeal bread. Holy smackin' is that tasty! :yes:

tuna+mayo

or

Bagel+two slices of cheddar cheese+a slice of turkey or 7 pepperoni slices. My lunch usually consists of one of those.

My favourite sandwich, which i make for myself, involves the following.

*White bread.
*Turkey with Sage and Onion infused into it. It's made by Bernard Matthews i think, can be found in any good UK supermarket.
*Heinz Sandwich Spread.

Place the turkey on your bread, then spread over a good amount of spread, then slice your sandwich from the corners into four triangles.

Beautiful.

A Baguette, Depot-loads of Butter, Branston Pickle, and Sliced Turkey. Noice.

Nmd.

Tortillas brisket onions sour pickles with a nice cervesa to wash it all down.

Im a south texas boy :cowboy:

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Originally Posted by Strike For The South

Tortillas brisket onions sour pickles with a nice cervesa to wash it all down.

Im a south texas boy :cowboy:

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You clearly are - but that just raises the question - what's a brisket? And cervesa?

Cerveza you meant :inquisitive:

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Originally Posted by Mikeus Caesar

You clearly are - but that just raises the question - what's a brisket? And cervesa?

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* Never underestimate the power of Google: Brisket according to wiki

* never underestimate Andres' knowledge of foreign languages: "cerveza" is Spanish for "beer".

Croque madame!! Nooow the thread can be locked. :beam:

https://img238.imageshack.us/img238/...adame07ce5.jpg


But the bechamel sauce can be a pain to make in a rush so maybe I'd give the nod to the BLT for simplicity.

Man, how did I forget banh mi sandwiches? And Cuban sandwiches? There are too many good choices for me to boil it down to one favorite, I guess.

I like most sandwiches with quality meat and cheese (American cheese ftl) and fresh vegetables, but my personal sandwich is of the PB variety. However, while the traditional PB & J is alright, I prefer peanut butter and honey: wheat bread, crunchy peanut butter, quality honey, and because I'm a little OCD, the fillings are spread to the very edges of the slice. It's dirt cheap, contains carbs, fats, and proteins all at once, and takes about 2 minutes to make and 5 to eat. There have been times when such sandwiches have sustained me almost single-handedly for days on end.

Ajax

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Originally Posted by ajaxfetish

I like most sandwiches with quality meat and cheese (American cheese ftl) and fresh vegetables, but my personal sandwich is of the PB variety. However, while the traditional PB & J is alright, I prefer peanut butter and honey: wheat bread, crunchy peanut butter, quality honey, and because I'm a little OCD, the fillings are spread to the very edges of the slice. It's dirt cheap, contains carbs, fats, and proteins all at once, and takes about 2 minutes to make and 5 to eat. There have been times when such sandwiches have sustained me almost single-handedly for days on end.

Ajax

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Hey Ajax what do you mean with "American cheese ftl?" I'm hoping you aren't meaning American cheese is high quality...If you do like it give extra sharp cheddar, colby, monterey jack or normal cheddar a shot from a good brand, as local as possible. It's waaaay better!

http://en.wikipedia.org/wiki/Doner

'Nuff said.

Bread, butter and cheese.

Anything suited for consumption will be accepted.

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Originally Posted by Evil_Maniac From Mars

http://en.wikipedia.org/wiki/Doner

'Nuff said.

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Speaking of which, I'd better run on down now. It's food time. ~:)

STOP IT! You're all making me hungry :laugh4:

Brie & avocado were made for each other, held together by wholemeal pitta or a nice crispy roll, simple but divine :2thumbsup:

.
I'm already hungry! :chef:
.

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Originally Posted by Uesugi Kenshin

Hey Ajax what do you mean with "American cheese ftl?" I'm hoping you aren't meaning American cheese is high quality...If you do like it give extra sharp cheddar, colby, monterey jack or normal cheddar a shot from a good brand, as local as possible. It's waaaay better!

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ftl=for the lose (opposite of ftw)

I don't think it should be legal for 'American cheese' to use the word 'cheese' in its name. Maybe 'American substitute cheese product' or something else that sounds as bad as it tastes. Sharp chedder, Swiss, provolone, Gouda, and Munster are among my favorites.

Ajax

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Originally Posted by ajaxfetish

ftl=for the lose (opposite of ftw)

I don't think it should be legal for 'American cheese' to use the word 'cheese' in its name. Maybe 'American substitute cheese product' or something else that sounds as bad as it tastes. Sharp chedder, Swiss, provolone, Gouda, and Munster are among my favorites.

Ajax

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Okay, good. I was frightened for a sec there, and I haven't been keeping up on my acronyms. It's obviously time for me to attend a geek "reeducation" camp.

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Originally Posted by ajaxfetish

ftl=for the lose (opposite of ftw)

I don't think it should be legal for 'American cheese' to use the word 'cheese' in its name. Maybe 'American substitute cheese product' or something else that sounds as bad as it tastes.

Ajax

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I don't find American "cheese" tastes bad per se, but I do find it incredibly bland and boring. I can tolerate it on burgers, but that's about it.

My personal preferences are (depending on the type of burger/sandwich we're talking about): Mild cheddar, Provolone(sp?), Farmer's, Colby, and Monterey Jack (or the latter two together!). I like Swiss cheese as well, but only when it's melted; it has too sharp a flavor for me otherwise.

Oh Lord, now you're making me think of my youth. Baloney and Velveeta on white bread with Miracle Whip.

Gah! :sick:

Also good, baguette with goatcheese and honey, a few roasted whateveritcalled from pinetrees and some cuccumber. Great stuff.

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Originally Posted by ajaxfetish

ftl=for the lose (opposite of ftw)

I don't think it should be legal for 'American cheese' to use the word 'cheese' in its name. Maybe 'American substitute cheese product' or something else that sounds as bad as it tastes. Sharp chedder, Swiss, provolone, Gouda, and Munster are among my favorites.

Ajax

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'merican cheese.

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Originally Posted by Vladimir

'merican cheese.

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Well, winning the Biennial World Championship Cheese Contest in Green Bay, Wisconsin, doesn't tell me much. It's like Frenchmen recommending a Chateau Cochon because it won the local Guilded Rearplug three times in a row.
But Vermont Cheddar has a ring to it and that Seriously Sharp looks seriously interesting.

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Originally Posted by Adrian II

Well, winning the Biennial World Championship Cheese Contest in Green Bay, Wisconsin, doesn't tell me much. It's like Frenchmen recommending a Chateau Cochon because it won the local Guilded Rearplug three times in a row.
But Vermont Cheddar has a ring to it and that Seriously Sharp looks seriously interesting.

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:inquisitive:

Not trying to move this to the Backroom are you?

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Originally Posted by Fragony

Also good, baguette with goatcheese and honey, a few roasted whateveritcalled from pinetrees and some cuccumber. Great stuff.

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Baguette with goat cheese, honey (and figs), studded with pine nuts. Nix the cucumber, but add some pomegranate seeds if you want.

I cracked up when I read that the title of this thread was misspelled. :P

I won't simply leave a insult, though.:tongue3:

I like my sandwiches to be varying. Staying the same thing bores my tastebuds. As long as it's got lettuce, a night-shade fruit, meat, and mayo as the mortar to hold it together, I'm fine.
Though I'm a stickler when it comes to white bread. I cannot stand white bread.

Whole grain is the way to go.:rifle:

Hey, Good Ship, from a fellah Vurginyun. The OP is a master of slyly insulting all things internetz, so you can pretty much take it to the bank that the subject was spelled the way it was intended.

Btw, what's a night-shade fruit? Not familiar with that term, unless you just mean the obvious; dark colored fruits. This ignorant Fairfaxonian is curious.

To the folks a few posts up ragging on artificial, neon yellow, American cheese, be careful if you're ever in Philly ordering a cheese steak where Cheeze-Whiz is king.


https://img217.imageshack.us/img217/...sesteaknj5.jpg

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Originally Posted by Proletariat

Hey, Good Ship, from a fellah Vurginyun. The OP is a master of slyly insulting all things internetz, so you can pretty much take it to the bank that the subject was spelled the way it was intended.

Btw, what's a night-shade fruit? Not familiar with that term, unless you just mean the obvious; dark colored fruits. This ignorant Fairfaxonian is curious.

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Fairfax, eh? A Vurginyun none th' less I suppose, even if it's one of the Washington suburbs.

The night shade family refers to the genus Solanum which includes many types of plants. The ones I was refering to were the Tomato and Green Pepper.:book:

If I have the chance to look smart, I tend to take it. :thumbsup:

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Originally Posted by Proletariat

Cheeze-Whiz is king.

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Cheese Whiz is also surprisingly good as a topping for chips (British and American uses of the term).

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Originally Posted by Martok

I don't find American "cheese" tastes bad per se, but I do find it incredibly bland and boring. I can tolerate it on burgers, but that's about it.

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Finally! We find a point of disagreement, Martok! With effort we may even be able to turn this mild discrepancy in cheese preferences into a fullblown, backroomesque debate with no holds barred and nothing sacred. I therefore maintain my position that American cheese has no rightful claim on the word 'cheese' and furthermore contend that it is insufficiently cheesy even to be worthy of a hamburger. What say you to that, eh?

:duel:
Ajax

(p.s.--your list of preferences, on the other hand, I fully support, especially the point about Swiss being best served melted)

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Originally Posted by Adrian II

Well, winning the Biennial World Championship Cheese Contest in Green Bay, Wisconsin, doesn't tell me much. It's like Frenchmen recommending a Chateau Cochon because it won the local Guilded Rearplug three times in a row.

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Ares't thou questioning Wisconsinites' ability to judge cheese? Good sir, we may not know much up here in this frozen wasteland, but we do know our dairy products.:whip:

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Originally Posted by ajaxfetish

Finally! We find a point of disagreement, Martok! With effort we may even be able to turn this mild discrepancy in cheese preferences into a fullblown, backroomesque debate with no holds barred and nothing sacred. I therefore maintain my position that American cheese has no rightful claim on the word 'cheese' and furthermore contend that it is insufficiently cheesy even to be worthy of a hamburger. What say you to that, eh?

:duel:
Ajax

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Oh, it's on now. How dare you insult the cheese-like product I moderately distain myself??! I demand satisfaction! [Martok slaps Ajax in the face with glove] :whip:

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Originally Posted by ajaxfetish

(p.s.--your list of preferences, on the other hand, I fully support, especially the point about Swiss being best served melted)

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Well thank you kindly. :bow: I'm pleasantly surprised to find out someone else shares my viewpoint on Swiss -- most people I know either like it or hate it entirely, regardless of whether or not it's melted. ~:shrug:


Oh, and I forgot one other cheese: Shredded Parmesan! Great on pasta, especially spaghetti. It can really compliment pizza as well. :yes:

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Originally Posted by woad&fangs

Ares't thou questioning Wisconsinites' ability to judge cheese?

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I am'st, good Sir!

Let the world be teh judge of it. :balloon2:

Quote:

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Originally Posted by ajaxfetish

Finally! We find a point of disagreement, Martok! With effort we may even be able to turn this mild discrepancy in cheese preferences into a fullblown, backroomesque debate with no holds barred and nothing sacred. I therefore maintain my position that American cheese has no rightful claim on the word 'cheese' and furthermore contend that it is insufficiently cheesy even to be worthy of a hamburger. What say you to that, eh?

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Might want to let the disagreement ferment a while.

Not nearly enough fish here.

WIN:

Tuna + mayonaise, lemon-mayonaise is best here
Smoked salmon + that yellow stuff from eggs, bit of seasalt. <--oh that

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Originally Posted by woad&fangs

Ares't thou questioning Wisconsinites' ability to judge cheese? Good sir, we may not know much up here in this frozen wasteland, but we do know our dairy products.:whip:

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Obviously you guys have never had Vermont cheeses!:clown:

When I'm home, I have usually but one recourse in the field of sandwich engineering.

Take one bagel - preferably whole wheat. Slice lengthwise and toast mildly. This is also better than a microwave for heating up frozen bagels.

Take one can of tuna. Drain most (but not all) of the juice. Put it in a bowl. Add mayo and a bit of spicy brown mustard. I prefer a healthy amount of both; personal preference should dictate amount. Mash up the tuna, mayo, and mustard with a fork until well distributed.

Apply tuna stuff onto bagel, enjoy with good potato chips and a glass of milk.

I have a penchant for Jimmy John's subs. #7 with no tomato... mmmmm.... I think Jimmy has made enough just off of my wife and myself to retire happily by now and then some.

Rye bread with butter and cheese, anything more is a bonus. When you have a bread that tastes of something, you dont need that much on top of it.:yes:

how about a traditional northern Portuguese sandwich?...

let´s have a Francesinha

http://www.gastronomias.com/receitas...as/rec2018.jpg

it is the only sandwich I´m aware off that you absolutely must eat with a knife and fork

Wiki details here

tasty!!! :yes:

The whole point of eating a sambwidge (lol) is to not use utensils. Your sambwidge is self defeating.