Amazing Sandwiches (recipes wanted)

Cafe Society
1

For dinner tonight, I pulled the leftover pork roast out of the fridge, minced it fine, and mixed it up with mustard, mayonaise, and a little horseradish. The Safeway near me makes this good bread with whole garlic cloves baked in it. I sliced some of that, piled the pork mixture on thick, topped it with green lettuce, and served it with beer and a pickle on the side.

What a great meal! It was an Amazing Sandwich. The garlic and the pork matched perfectly, and there was a nice contrast between the meaty texture of the pork, the chewy bread, and the crisp lettuce. As I was munching away, I thought to myself: I should do this more often. It was easy, cheap, and damn good. I’ve slaved for hours over recipes that weren’t nearly that good.

So. What’s your recommendation for a perfect hearty sandwich? Hot or cold. I want recipes or at least instructions, if possible.

Thanks!

2

This is a wrap, not a sandwich, but it’s very tasty.

Buy some large tortillas and stick one or two in the oven to crisp up a bit while cutting some cucumber, onion, bell pepper, green olives, and roma tomatoes into thin strips. Once they’re cut, throw them in a bowl with some crumbled feta cheese and some toasted sunflower seeds, drizzle them with balsalmic vinegar, and then toss them around to coat. Then get your now nice, warm, and toasty tortilla(s) out of the oven and put your vegetable mixture on a bed of baby spinach, wrap it up, and eat.

If you need meat, some chunks of pork or chicken breast would go great with it.

3

My favorite breakfast sandwich:

Toasted English Muffin, Buttered
A smear of marmite or vegemite
a slice of summer sausage, warmed up in the micro for about 20 seconds
A poached egg
aged cheddar cheese (minimum 2 & 1/2 years in my house!)
Tabasco chipotle sauce
salt and pepper to taste

4

This is a greasebomb, but it is pretty tasty.

You will need some hard salami, bread (preferably rye, dill rye is doubleplusgood), and cheese and mustard of your choice.

Take as much salami as you want and fry it in a pan until it’s crispy. Remove the salami, assemble the sandwiches with cheese and mustard, and fry the sandwiches in the pan unti the bread is crisp and the cheese is melty.

5

The Reuben sandwich:

Stack thin-sliced corned beef, swiss cheese, sauerkraut, and Thousand Island dressing between two slices of rye bread, then grill in a hot buttery pan until the bread is crispy and the cheese is melty. One of my all-time favorite sandwiches. I sometimes like to switch it up and use pastrami or surprisingly good turkey pastrami, and pepper jack cheese instead of the swiss.

Sausage and peppers:

Slice up a big fat sweet onion and a green bell pepper, and saute them in butter or olive oil in a pan. Pan-fry a spicy Italian sausage link with the onions and peppers, and make sure those juices get all over! Then toast a hoagie roll and pile on your ingredients! You can add mustard and sauerkraut, or marinara sauce and mozzarella or provolone cheese. Yum.

A childhood favorite:

Sliced genoa salami and provolone cheese on a toasted onion roll slathered with spicy brown mustard. Lettuce, tomato, and onion optional. Can’t go wrong with a classic.

6

Aesiron, I have had that very wrap in a local bistro, but I never thought to make it for myself. Good idea. Feta cheese makes anything yummy - I can see no need to clutter it up with meat.

Qadgop, I think I will have to pass on the marmite/vegemite portion of your sandwich. I tried marmite once, and it was gross. But the rest of the sandwich sounds good.

Tentacle Monster, I like salami, but do you know, I’ve never fried it. I had a bad experience with frying bologna once. I do realize that bologna is not the same as good hard salami, but it nevertheless turned me off applying direct heat to cured sausage-type meats. So this is exactly the sort of suggestion I’m looking for: something I probably wouldn’t have otherwise tried. Thanks!

Voodoo Lou: I have had bad luck buying deli corned beef around here. It’s a little … gamy. Or something. I don’t know, but it’s not right. And when I make my own corned beef brisket, it all gets eaten for dinner or chopped up for hash the next morning. I’ll try your suggestion of pastrami in the Reuben.

Here’s my thoughts on The Perfect Roast Beef Sandwich:

*Thin sliced roast beef, preferably sliced from beef you roasted yourself rather than bought at the deli, which is never as good
*Thin-sliced onions, sauteed until soft and brown
*Mayonaise
*Kaiser or hoagie rolls, toasted

Assemble sandwich-style, with salt and pepper, and maybe a little horseradish if you’re so inclined.

7

Muffaletta Sandwich
AKA ‘Muffuletta’

Oh, man, are these Good! You can make the olive salad, or you can buy it.

**For Olive Salad (the hard way), Combine: **
1/2 cup Kalamata olives, chopped
1/3 cup olive oil
1/4 cup pimiento-stuffed green olives, chopped
1/4 cup cauliflower, finely chopped
1/4 cup carrot, finely chopped
1/4 cup celery, finely chopped
2 T. red wine vinegar
2 T. chopped fresh parsley
1 t. garlic, minced
1/2 t. dried oregano
1/4 t. freshly ground pepper

**For Olive Salad (the easy way): **
Buy a jar of muffaletta salad from Trader Joe’s.

**Hollow Out: **
1 loaf round Italian bread, 10" diameter

**Layer with Olive Salad and: **
6 oz. provolone cheese, sliced
2 oz. capicollo, thinly sliced
2 oz. Genoa salami, thinly sliced
2 oz. ham, thinly sliced
1 tomato, sliced
Romaine lettuce

Finely chop the vegetables and olives for the Olive Salad. You want a nice, uniform look. Combine all salad ingredients; set aside.

Cut the loaf of bread in half crosswise. Use a small, serrated knife to score the inside of both halves about 1" in from the crust.

Hollow the bread halves by pulling out the insides with your hands. Leave shells about 1" thick. Save the bread chunks for other uses.

Brush insides of bread shells with marinade from Olive Salad. Brush most of it in the top half, since you’ll put the salad in the bottom half. Spoon salad into bottom half of loaf. Since you’ve brushed it with marinade, don’t spoon too much extra liquid into the shell. Layer 2 oz. cheese over the salad. If you heat the sandwich, the melted cheese will hold the salad in place. Top with one type of meat; repeat. Finish layering with last of cheese and meat. Top with tomato and lettuce. If you heat the sandwich, put the lettuce on after it’s warm. Use an electric knife to cut the sandwich into four wedges. If you don’t have one, use a very sharp serrated knife. Just saw carefully and don’t press too hard–or you might squish all the filling out.

A muffaletta can be eaten hot or cold. I prefer them hot. To heat, wrap in foil and bake in a 400°F oven 25-30 minutes, or until the cheese is melted. Cut into four wedges, as above.

If you can’t get the specified meats, just go to the supermarket and pick out three you like. At least get salami and ham. Have it sliced thin so you can fold it over and pile it high.

8

Well, you have to appreciate fish, but this is a favorite of mine:

french/italian bread, sliced longways.
then one or two anchovies *
tomato
mozarella slices
then stick under a broiler until the cheese gets melty.

  • It’s a shame that pizza makers don’t know how to use anchovies, because they’re great when done right, but horrible when overdone; and so everybody thinks they hate anchovies because they’ve had pizza that’s too salty and fishy for anyone to like.
    The key is to use much, much less than you think. NOT like mushrooms, but more like super hot chile peppers – only one or two quarter-inch squares per large bite.

So for a hearty six-inch sandwich, use two or three anchovy slices, broken up and spread around a little bit.

Anyway, it’s not a taste for everyone, but there’s a lot of people who think they wouldn’t like it that will.

9

I’m trying to remember the picnic sandwich we make. It goes something like this:
-Baguette
-Tomatoes from the garden
-Bell pepper
-Swiss Cheese
-Cheddar Cheese
-Basil, chopped
-Olive Oil
-Salt
-Pepper
-Kalamata olives, chopped
-Balsamic vinegar

Assemble the sandwich in the obvious way, layering everything together and then topping with oil, vinegar, salt, and pepper. Then, and this is the slightly different part, smush it together hard and wrap it as tight as you can in clingwrap. Stick it at the bottom of the backpack or picnic basket with other stuff on top of it. Let it marinate in its juices for a few hours before you unwrap it and eat it. Heavenly!

Daniel

10

Take a fresh yellowfin tuna steak (frozen but thawed is acceptable if need be) about 1-1.5 inches thick. Butterfly it, so that it’s approximately .5-3/4" thick except at the seam. Coat it liberally in blackening seasoning. I make my own, but there are some good blackening blends out there as well - Prudhomme’s comes to mind.

Heat a well-seasoned cast iron pan to the point where water steams on contact. Place the tuna in the pan for approximately 30-45 seconds, then turn it over. We’re only cooking it to medium or medium rare, but long enough to get a good blacken on it.

Meanwhile, take fresh thick cut whole grain bread, and lightly toast it. Smear just a dash of garlic mayo (1 tbsp minced garlic in oil to 3/4 cup mayo) on both pieces of bread. Add romaine lettuce and sliced roma tomatoes to the bottom piece of toast.

Remove the tuna from the pan, and overlay it with 2 strips of apple smoked bacon (thick cut, of course) in an X. Cover with as pungent of a swiss cheese as you can stand, and pop it in a convection oven (or broiler/salamander/toaster oven on high) just long enough to melt the swiss.

Lay tuna on lettuce & tomato bed, cover with top piece of bread, spike it with toothpicks, cut and enjoy.

11

Pound deer steak out 'til its thin. Dredge in flour seasoned with salt, pepper, garlic powder. Brown in olive oil. Bake at #25 degrees in a covered dish until fork tender. Keep warm.
Cut moderately thick slices of white bread (I use my own made in a machine), butter both sides and grill/fry in a hot skillet.
The venison cutlets go between the bread along with a slice of provolone cheese and some fried peppers and onions or a little marinara sauce.

This would probably work just as well with beef, veal, pork, or other meat.

12

that should read “bake at 325”

13

The key to my very very favourite grilled cheese is egg bread. I buy a nice big fat loaf of shiny twisted egg bread, covered in sesame seeds. Slice relatively thick (maybe an inch or so?) Butter each side evenly, but not too too much, right out to the edges. Garlic butter or apple butter actually also work nicely, but regular butter is the best. Throw one slice butter side down into a hot frying pan, then put a slice of swiss and a slice of aged cheddar on top, and cover with the other slice of bread (butter side up of course). When it’s perfectly brown and crispy, flip and crisp second side. Simple and plain, but I swear this is the best sandwich evah.

14

Take a 1/2 lb. piece of flank steak, slice it thin. slice an onion, fry it. When the onions are golden, throw in the steak and some honey barbecue sauce. Sautee until the steak is well-done, and put it inside some garlic bread. Heaven!

The above is also heavenly with pastrami in pleace of flank steak, but there, use only 1/4 lb., because it’s already cooked, and won’t lose as much substance when you saute it.

15

We had soup and sandwiches for dinner the other night, too, and it was a delicious change from “meat and potatoes” meals. Here’s the sandwich we made:

Toasted Spinach Sandwiches

Ingredients
[ul]
[li]1 (10 oz) package of frozen chopped spinach, thawed[/li][li]½ cup finely chopped celery[/li][li]2 tbsps minced green onions (we substituted garlic chives, which was also excellent)[/li][li]¼ cup salad dressing or mayo[/li][li]¼ cup plain yogurt[/li][li]½ to 1+ tsp hot sauce (use your favorite, add to your own taste)[/li][li]½ tsp garlic pwder[/li][li]½ cup shredded havarti or swiss cheese[/li][li]8 slices of your favorite bread[/li][li]Butter or butter flavored cooking spray[/ul][/li]
Instructions
[ul]
[li]Squeeze the water out of the spinach while still in the box, until barely moist.[/li][li]Combine spinach, celery, green onions (or chives), salad dressing, yogurt, hot sauce & garlic powder in a medium bowl; stir well.[/li][li]Spread mixure evenly over 4 slices of bread, sprinkle with cheese and top with remaining bread slices.[/li]Brown sandwiches on a griddle coated with butter or cooking spray. [/ul]

16

I found this site last night using the StumbleUpon extension on Firefox and thought you might like it, Glassy. Bon apetite.

17

Mayonaise? On a roast beef sandwich? Heresy! :wink:

The only condiment that belongs on a roast beef sandwich is good hot wholegrain mustard. Yum. :smiley: