What are your favorite sandwiches? Mine are...
Peanut butter and jelly on a soft hamburger roll.
Mortadella and sharp provolone on a soft Italian roll.
Prosciutto and sharp provolone on a soft Italian roll.
Roast beef with lettuce, tomato, and russian on a semolina hero.
Mmmm, I have many. If I had to limit it to just two I'd go with...
Ham and swiss on rye.
A patty melt on rye with swiss cheese and onions (swiss patty melt)
A warm roast beef with cool lettuce, hot peppers and romano cheese.
Thinly sliced roast pork, sauteed broccoli rabe, provolone, (warm).
Oh, and a lamb spiedie on fresh Italian bread.
Damn, that was five.
My favorite sandwich has been my favorite since, well forever.
A Hot Pastrami sandwich from a good Kosher Deli, on FRESH rye bread (not the package kind) with a generous smear of brown mustard (again, not the yellow version). If you must, add a really sour pickle along the side and some freshly made french fries and I am very satisfied.
A close second though is my own special grilled cheese sandwich. We make a lot of fresh bread, either from a bread maker or from scratch. When I make an onion/dill bread (again my favorite) I always slice off a couple of nice pieces and coat the inside with a creamy horseradish sauce (not a lot or it will get soggy). I use aged cheddar cheese for my cheese, and if I have it, a couple of very thin slices of a red onion. The trick to making a superb grilled cheese is not to use butter on the outside of the bread but mayonnaise, and I add some garlic powder so it crisps up perfectly. YUM.
Quote from: LennG on December 07, 2024, 11:51:12 AMMy favorite sandwich has been my favorite since, well forever.
A Hot Pastrami sandwich from a good Kosher Deli, on FRESH rye bread (not the package kind) with a generous smear of brown mustard (again, not the yellow version). If you must, add a really sour pickle along the side and some freshly made french fries and I am very satisfied.
A close second though is my own special grilled cheese sandwich. We make a lot of fresh bread, either from a bread maker or from scratch. When I make an onion/dill bread (again my favorite) I always slice off a couple of nice pieces and coat the inside with a creamy horseradish sauce (not a lot or it will get soggy). I use aged cheddar cheese for my cheese, and if I have it, a couple of very thin slices of a red onion. The trick to making a superb grilled cheese is not to use butter on the outside of the bread but mayonnaise, and I add some garlic powder so it crisps up perfectly. YUM.
Katz in lower manhattan and Harold's have great pastrami. But I've had great sandwiches at many places. Have you ever tried it with a smear of chopped liver?
Chicken cutlet, Prosciutto, fresh mozzarella with extra virgin olive oil on wrap, toasted.
Quote from: Ed Vette on December 07, 2024, 01:30:05 PMChicken cutlet, Prosciutto, fresh mozzarella with extra virgin olive oil on wrap, toasted.
Ed, that sounds delicious!!
My top two are:
1) PB & J (apple) on lightly toasted wheat bread to melt the PB.
I have those a couple times a week.
2) Ham/turkey/spam/scrapple, fried egg, American cheese, lettuce, and tomato.
I love scrapple.
Quote from: LennG on December 07, 2024, 11:51:12 AMMy favorite sandwich has been my favorite since, well forever.
A Hot Pastrami sandwich from a good Kosher Deli, on FRESH rye bread (not the package kind) with a generous smear of brown mustard (again, not the yellow version). If you must, add a really sour pickle along the side and some freshly made french fries and I am very satisfied.
Right there with you, Lenn. You nailed it!
A second choice for me would be a simple BLT on white or wheat toast with mayo.
Quote from: Ed Vette on December 07, 2024, 01:28:33 PMKatz in lower manhattan and Harold's have great pastrami. But I've had great sandwiches at many places. Have you ever tried it with a smear of chopped liver?
Can't say that I have ever tried that. I save the chopped liver for another sandwich (and I know this isn't for everyone) but good chopped liver deserves its own sandwich. Personally, I love chopped liver on a fresh onion roll, with a nice slice of a beefstake tomato.
This is a no-brainer for me... Hot Pastrami on rye w/Russian dressing; preferably from NYC like Ben's Deli or Katz
Second...again a no-brainer...hot Beef on Wick (no added condiments or horse radish); preferably from one of several places in Buffalo
Third, without a doubt, a BLT with crispy bacon
After that, there are all kinds of sandwiches I like: a Reuben, grilled tuna and cheese w/side of cup of tomato soup; hot roast beef and gravy sandwich; dittos with hot turkey and gravy sandwich; cold meatloaf sandwich; Crunchy P&B on single slice of buttered toast; and pretty much any cold deli sandwich on good bread w/cheese, lettuce, tomato, mayo, and splash of Italian dressing
But a NYC Deli hot pastrami is unbeatable in my book
Brick oven Bagette, Rosemary infused Olive Oil, shaved Prosciutto di Parma, shaved Pianata Calabrese dolce, shaved Golfette Salami, provolone cheese slices, roasted red peppers, grated parmigiana and Balsamic vinaigrette glaze. With marinaded mushrooms.
I never had one of those Ed, but I can tell I'd love it
Quote from: Jolly Blue Giant on December 08, 2024, 02:27:54 PMI never had one of those Ed, but I can tell I'd love it
I just invented it today. It was wonderful. :)
Some of you guys are truly artists.