Muffuletta
Grilled PBJ
Grilled cheese with a slice of Vidalia onion inside
LGBT with a fried egg
Italian sub
Cheese steak
Po Boy's of just about any variety
But first and foremost: the Taco.
Last edited by Bkhuna; November 14, 2024, 12:19 PM.
And if you're feeling like a kid again, sliced bologna with American cheese and mustard on Wonder Bread. Add some potato chips between the bread for crunch. Wasn't that the best sandwich before you had an appreciation of food? Still a great one today.
I like a lot of them, but my absolute G.O.A.T., which I first ordered at Ella's Deli in Madison, Wi., and subsequently elsewhere (including the Carnegie) is as follows:
Rye Bread, Chopped Liver, Pastrami, Thinly sliced Swiss, Deli Mustard, Thinly Sliced Onion, Black Pepper.
Okay, today's favorite sandwich was the one I made out of some slices of turkey breast that I smoked yesterday. I used a nice thick sliced white bread from the Franz Bakery's original 1906 recipe, slathered one piece with smashed avocado, then piled lettuce, turkey, heirloom tomato slices, a dash or five of Tabasco sauce, a slice of pepper jack, and topped with a well-mayonnaised slice of that white bread. It did not suck at all!!
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
I don't do a lot of sandwiches, problems with the bread, but I can handle sourdough and (ugh) gluten free bread. I can get sourdough rye from my local co-op's bakery, and Rueben has been my fav sandwich nearly my whole life. I make them regularly, from pastrami I smoke every few months, and sauerkraut I learned to make teaching microbiology lab classes waybackwhen. Every now and then, though, I cannot pass by the sandwich I consider GOAT. The real pressed Cuban, like Tampa Cuban, and I'll eat it knowing full well how I will feel the next few days. My brother and I learned to eat them as kids, and called the Cuban bread (traditionally from La Segunda bakery) "toothpick bread."
SheilaAnn it's Cypress Creek Produce Co-op, in
Apollo Beach, Fl. Website is www.cypresscreekcoop.com, there is also a Facebook page which I think is open. Run by Cassie Adams, who literally started it in her driveway about ten years ago. She not only handles food, but people, who can work for a bin. If you decided to connect with Cassie, use my name, Karen Tootle, a silly Welsh name
Ok. If you see one of the earlier posts on this thread you will see Huskee posted his favorite sandwich. I just could not wait and made it tonight. One word, Wow!
It really is an excellent sandwich. I do not know what it is called, so in our house we will call this a Huskee. He did indicate it was a smack your mama kind of experience and he was spot on. My mother was not in attendance so I attempted to smack Teresa and that did not go over so well. I tried to explain that Huskee said so, but that did not work, so we enjoyed a quiet dinner together instead.
Next time, I will use better bagels, this was all I could get in a pinch. We did pull fresh basil from the garden and in my view that makes the sandwich. Follow his advice, add plenty of oil and microwave at the end. Perfect!
That's high praise, David. Thank you so much. I shared your words with my son Karsen, it's actually his recipe. It really is probably the best sandwich I've ever eaten. It's amazing each bite, and you're sad when it's over.
I re-read this when sharing the recipe with my other son who wants to debut this at his place of employment, and laughed all over again at your writings above David. Also realized i never replied to your last question to me, but yeah it looks accurate. It's an even more expensive sandwich to make now that groceries are even through-er the roof than they were back in Nov '24!
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