If it’s just an at home sandwich, bologna and cheese with mustard. Sometimes Mayo. Sometimes ham and cheese with Mayo. On honey wheat bread.
I haven’t had an at home sandwich in at least a year tho.
At home? Curry chicken salad with tomato, red onion, spinach and/or arugula is my favorite and most frequent. I get the salad by the lb. at a local deli.Please give us the chicken curry recipe...
While out? There's loads of great local options for softshell crab (during the summer) and crab cake sandwiches. Love 'em.
I'm pretty lazy with sandwiches so my go-to is just toasted white bread, butter, cheese, ham and some el yucateco habanero hot sauce. Sometimes the sauce goes between the ham and the cheese and sometimes it goes between the cheese and the bread which makes it taste less, but at the same time takes away some of the breads neutralizing qualities which makes it feel kinda hotter sometimes. Tried sauce between ham and ham but that just feels weird
Expand QuoteI'm pretty lazy with sandwiches so my go-to is just toasted white bread, butter, cheese, ham and some el yucateco habanero hot sauce. Sometimes the sauce goes between the ham and the cheese and sometimes it goes between the cheese and the bread which makes it taste less, but at the same time takes away some of the breads neutralizing qualities which makes it feel kinda hotter sometimes. Tried sauce between ham and ham but that just feels weird[close]
this sounds horrible. but you do you dawg
That may be true Joust nevertheless you still gotta reveal what kind of sandwiches you like....
Turkey, Ham, Bacon, Lettuce, salt-pepper, mozzarella, italian dressing for cold cuts. For hot sandwiches, a veal parm sandwich.
Using nothing but fresh ingredients whenever possible: baguette split open with avocado or guacamole, feta cheese, sun-dried tomatoes, tuna with some olive oil, fried onions and then a tiny layer of soy sauce on top. If you're feeling fancy (or replace the feta cheese with goat cheese), throw in half a spoonful of honey. May or may not sound weird but it's some great fuel for before and after skating.
I heard about. I wanted to try it, Then this came out,That sandwich looked good enough to wait 2 hours for. At least once anyway. I did the 4-5 hour wait for Franklin the one time I was in Austin. Sometimes the wait is just part of the experience.
http://www.youtube.com/watch?v=yonU4-77Pgg
I went last Saturday, around noon. There were over 200 people in line. Noway I'm waiting two hours in line for a sandwich. would you?
I'm going to try next week.
Expand QuoteUsing nothing but fresh ingredients whenever possible: baguette split open with avocado or guacamole, feta cheese, sun-dried tomatoes, tuna with some olive oil, fried onions and then a tiny layer of soy sauce on top. If you're feeling fancy (or replace the feta cheese with goat cheese), throw in half a spoonful of honey. May or may not sound weird but it's some great fuel for before and after skating.[close]
A French family opened up a sandwich shop by my house but it only lasted 2 years because they were not ready for the pace of a lunchtime rush in the US.
The son was a trained French baker and I haven’t had bread like that since. It was there I discovered the best French sandwich:
Baguette with Brie cheese slices, country ham, cornichons and Dijon mustard.
Not an everyday sandwich but they were surprised it was my favorite. They probably thought Americans would avoid Brie but my father always had it around the holidays. French bread, as we call it, is the best bread.
Expand QuoteExpand QuoteUsing nothing but fresh ingredients whenever possible: baguette split open with avocado or guacamole, feta cheese, sun-dried tomatoes, tuna with some olive oil, fried onions and then a tiny layer of soy sauce on top. If you're feeling fancy (or replace the feta cheese with goat cheese), throw in half a spoonful of honey. May or may not sound weird but it's some great fuel for before and after skating.[close]
A French family opened up a sandwich shop by my house but it only lasted 2 years because they were not ready for the pace of a lunchtime rush in the US.
The son was a trained French baker and I haven’t had bread like that since. It was there I discovered the best French sandwich:
Baguette with Brie cheese slices, country ham, cornichons and Dijon mustard.
Not an everyday sandwich but they were surprised it was my favorite. They probably thought Americans would avoid Brie but my father always had it around the holidays. French bread, as we call it, is the best bread.[close]
I appreciate the appreciation! Yeah the bakeries in general in France are something else. Hard to find bread as authentic and traditional as here, even elsewhere in Europe unless you know your specialists, or so I find (and then lots of places will specialize in the actual bakery, croissants, etc. over the bread instead, too). Your place sounded like a legit place, on the other hand here you kind of have to know your local bakeries to get the real good stuff. There's a real difference in between the mom and pop shops where the owners actually wake up at 3 and prepare everything for the day and the more industrial ones where they just open shop and activate the ovens to defrost whole bags of this and that at 6 and still call it a product of the day. It's particularly funny that you're mentioning bread and cheese because in the US in particular I find that those terms have a whole different popular definition altogether as in they refer to food that's just downright not the same. We do have the industrial sliced breads you guys have in supermarkets and whatnot except no one ever really buys those because in context there is no point (unless in absolute necessity on a Sunday at 8, or you're lazy and want to easily make toasts or croque-monsieurs that would be better with actual bread too anyway), the real bread is better and cheaper (because of the shorter shelf life). I've also met a few people in the US before who throughout their whole life had thought they didn't like cheese altogether, but only because they had never tried actual cheese, only the ridiculous semi-plastic industrial square shit and so they think they knew but really had no idea what the real thing even looked or felt like. Brie is tight, if you ever get the chance I would recommend trying some quality Ossau Iraty.
Richard Hart also introduced me to mandarine meets camembert years ago while in Japan. For a second I was really suspicious (he's from the UK) but then I literally bit and was pleasantly surprised. Similar kind of alliance to the more typical goat cheese and honey, just different.
^ Oh I hope I didn't sound like I was taking a jab at US cuisine in general with my little examples, I'm well aware of how the world in general has only been opening its cultural and commercial borders and now in most developed countries it's rather easy to find whatever you want to get your hands on, at least in the bigger cities (everywhere else I reckon it's easier to just grow your own food) but you have to have fine taste and want to be that connaisseur already, when by definition the average Joe isn't. Quality cheese from all over the world has its flavors and purposes and uses, also influenced by the local culinary traditions, I actually agree with you on what you said on American cheese too (regardless of origin, quality will always be the keyword). Also when it comes to bread (including pizza, etc.), even without necessarily following what some would regard as traditional imperatives here (or perhaps exactly then), you guys have always come up with new fantastic takes on it. I've definitely had some great food around NJ before, there's just sick spots everywhere when you know them.
My go to is a tuna melt with homemade tuna salad. This dude makes a good one:love a good tuna melt
https://youtu.be/CfnlQFTmbsY
Sandwiches are perhaps the one food that a person could eat for the rest of their lives.I had to fix a few sentences but this right here is my preferences along with grilled cheese over pb+j buttttttt I do love me some of both sammiches.
PB +J
Grilled PB + J
PB + Banana + Honey
Grilled PB + Banana + Honey
PB + Butter (trust me)
Club sandwiches (lil' triangles hit different)
On that note, any sandwiches cut into triangles when you're 10 years old and just got done swimmingTaylor egg and ham
Cubans
Chopped cheese
Philly cheese steak
PASTRAMI
Roast beef dips, good lord
BLT
Subs of varying types and sizes
Bahn Mi
Grilled cheese always a good option
A nice fuggin' chiggin' parm
Spicy ChickenReubens are great, even though most men named Reuben aren't
Egg salad.... a special place in my heart
On that note, I read Al Roker's autobiography when I was like 12 and he talked about hard boiled egg sandwiches with mayo, salt, and pepper that he made with his grandmother when he was a kid. They are really good. Now whenever I eat hard boiled egg sandwiches I can't help but think of Al Roker.
From these few examples, if I had to pick just one or two sandwiches, to me the clear winner is PB + J and grilled cheese.
If a PB + J was in a no-holds barred death match showdown with a grilled cheese, I think the PB + J would be victorious.
My rationale is as such:
1. There are a variety of types of nut butters that one can use
2. There are a variety of types of jellies/jams/etc.
3. PB + J are more portable and do not require refrigeration.
Dumb one from when I had a 'fuck it I'm going to just get real fat' phase. Get two supermarket supreme pizzas a box of chicken nuggets and a 4 pack of hamburgers. Cut the pizzas in quarters put a hamburger patty in the middle of each slide and fill in the gaps with nuggets. Then put another slide upside down on top so you get 4 pizza burger chicken sandwiches.
bogan classic: hot chips (thick French fries) chicken salt, ketchup on white bread.
A bunch of veggies with Wegmans bread and their submarine sandwich oil. We've since moved away from Wegmans and everything other supermarkets offer in comparison is mediocre.
(https://www.petakids.com/wp-content/uploads/2020/08/tofurky-hickory-smoked-ham.png)
Expand Quote(https://www.petakids.com/wp-content/uploads/2020/08/tofurky-hickory-smoked-ham.png)[close]
I love Tofurky, but man is it expensive! Have you tried making your own with vital wheat gluten and tofu? It's so hit and miss. Sometimes it's great and sometimes it's a disgusting mess, even though it's the same recipe. The best I made was on a grill, I was with family and they ate it all, there was leftover meat which was surprising.
As a non-American, peanut butter & jam has always seem so odd to me.
But then again Finnish food is mostly fucking disgusting so who am i to say anything.
As a non-American, peanut butter & jam has always seem so odd to me.What? Name one Finnish food that is disgusting
But then again Finnish food is mostly fucking disgusting so who am i to say anything.
Okay maybe exaggerating a little, but you won't catch me eating mämmi or mustamakkara ;DWhat? Name one Finnish food that is disgustingExpand QuoteAs a non-American, peanut butter & jam has always seem so odd to me.
But then again Finnish food is mostly fucking disgusting so who am i to say anything.[close]
Just had an amazing french dip with a great au jus. Is it normal to drink the left over au jus? Well I did anyway.I would’ve picked mine up and cheersed you!
Just had an amazing french dip with a great au jus. Is it normal to drink the left over au jus? Well I did anyway.
THE DAD NO TOMATOES FROM JOEY ROSES ON RIVINGTON AND CLINTON LES/NYC.
[/quote
lol hell yeah joey roses
Expand QuoteJust had an amazing french dip with a great au jus. Is it normal to drink the left over au jus? Well I did anyway.[close]
Dude I do the same thing but sometimes it can get dicey. I had Birria tacos and drank the broth and that night was crazy. It must have had tons of MSG or something because I sweat so much I woke up and thought there was a roof leak.
If you ever get the chance to hit up Jollibee they give a little cup of gravy with the chicken which I sip like a gentleman should.
MSG doesn't do that to you. It's literally just a salt. It occurs naturally in your own body.Expand QuoteJust had an amazing french dip with a great au jus. Is it normal to drink the left over au jus? Well I did anyway.[close]
Dude I do the same thing but sometimes it can get dicey. I had Birria tacos and drank the broth and that night was crazy. It must have had tons of MSG or something because I sweat so much I woke up and thought there was a roof leak.
MSG doesn't do that to you. It's literally just a salt. It occurs naturally in your own body.Expand QuoteExpand QuoteJust had an amazing french dip with a great au jus. Is it normal to drink the left over au jus? Well I did anyway.[close]
Dude I do the same thing but sometimes it can get dicey. I had Birria tacos and drank the broth and that night was crazy. It must have had tons of MSG or something because I sweat so much I woke up and thought there was a roof leak.[close]
Quoting myself, whadda kookI would’ve picked mine up and cheersed you!Expand QuoteJust had an amazing french dip with a great au jus. Is it normal to drink the left over au jus? Well I did anyway.[close]
Just had a birria beef dip @La Taqueria on 7th St in LBC over the weekend.
HO-LEE FUCK
Highly recommended to anyone in the area.