Moderators, I think I have this in the correct location. If not, please move.
I have sandwich fanatic. Love most any type of sandwich. But would love to know what types you folks prepare at home. Thats right, no Jimmy Johns or Subway allowed.
Some of my regular favorites are
Clubs
Meatball Subs
Italian Subs
Grilled Cheese (prepared just about any way imaginable)
BLT
Fried Egg Sandwich with bacon and cheese
My favorite is a huge deep fried breaded pork tenderloin that hangs over the sides of the bun about and inch or two all around. It is delicious with just catsup and dill pickle chips. They are difficult to find in restaurants unless you are in portions of the Midwest such as Missouri, Illinois, Indiana, etc. Nothing better!!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Mine is my son's recipe. It's a take on an Italian or similar, crossed with Caprese, but better.
Plain bagel, lightly toasted prior
Deli ham
Deli turkey
Deli hard salami
Pepperoni
fresh mozzarella, 2 pieces
fresh tomato slice
generous olive oil drizzle (don't skip this)
salt & fresh cracked pepper,
fresh basil if you have it <-- preferred,
leaf lettuce if you don't have fresh basil
optional, but I prefer microwaving it for 30-60 seconds to warm it up nicely.
It's slap yo momma good!
I added a fried egg once, good but IMO it didn't improve it. I've added garlic aioli too, great, but not needed here.
Looks fantastic. I would substitute provolone maybe an onion or sesame bagel. Other than that, as I tell my wife when she says "when are you" "I'm on it like hound on a rabbit."
RichieB I love provolone but it's got nothing on the fresh mozz here. The goo that it adds is special. The only thing I omit and still call it this sandwich is the salami. I think you can skip the salami if you still use pepperoni.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Nostalgia Sandwiches 🥪
fried egg in butter (no brown edges) on snoopy bread aka butternut brand
peanut butter and honey on snoopy bread
Daisy Brand Praski with lots of plochmans mustard
Krakus Brand Polish Ham with lettuce and mayo on Kaiser rolls
Big Kid Sandwiches 🥪
Pastrami on rye with Cole slaw, mustard and pickles
club sandwich on rye bread
BLTA
chicago style Italian beef
I'm just too far from Philly and you can't get the rolls here. Also the Philly roast pork sandwich with provolone and a long hot pepper drenched in broth. You're killing me😀
Can't believe it took to Post #5 for someone to mention the Reuben.
Pastrami Reuben is where it's at. Homemade pastrami, of course. Hard to get a good one out and about somewhere that doesn't end up with soggy bread. Urk!
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
There is absolutely no limit to what I would put on a sandwich. None. The only thing I’ve found is that a sandwich can get too busy, with too many ingredients fighting for attention, and it gets so big that it loses sandwich integrity after a few bites.
This guy is fun. I just picked one randomly, but there must be a hundred of them. I like him, he gets right to the point.
I’m also a sandwich lover. I will gladly put anything between two pieces of bread and eat it.
But my overall favorite, my “go to” sammie, is a simple ham sandwich. Sliced ham, Swiss cheese, lettuce, and mayo on whatever bread I have available. Love it.
BLT - with homegrown tomatoes sliced thick will always be # 1.
In no particular order:
bacon, egg, and cheese on buttered toast
cheese steak
pbj for nostalgia
grilled roast beef and cheese on rye
fried bologna with mustard and grilled onions (minimum 1/2" thick for the bologna) - grilled over charcoal is the best way
Grilled cheese with at least 2 kinds of cheese with american and fontina my favs
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
As far as what we make at home, by far the most common would be cheesesteaks and chicken cheesesteaks. I really don’t have a preference between those two, they are equally delicious.
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