Ok folks, it’s time. I am hoping to create the ultimate sandwhich this weekend. I want your recipes.
However, because I’m a weirdo, there are restrictions.
1- no weirdo breads. I like my breads white. Sourdough, potato bread, french loaf… just white.
2- no onions, or most other vegetables. lettuce, tomato, mushroom, olives, avacado… mayhaps some others, but I’m picky. so sorry.
3- Hi Opal. But stay away from my sammich.
Also, if at all possible, no cooking. Just a straight across sammich that I can toss the makin’s for in my fridge.
Who will help me?
No cooking. Wow, you’re taking away some of my favorite sandwiches with that restriction. (Italian beef, Mexican pork, Philly Cheese, Blackened Chicken.)
Hmmm…well, how bout an Italian-style sub?
Start with fresh white sub bread. Find a good tasty loaf of bread which can be appreciated on its own right. Good bread is important. The bread should be somewhat crispy, but not hard. Should be chewy, but not like Wonder “Bread.”
Your ingredients are:
- Capicola
- Genoa Salami
- A good ham of some sort (not the machine-processed crap)
- Provolone
- Finely shredded iceberg lettuce
- Tomatos
- Onions (well, I see you don’t like them, so omit.)
- Pepperocini peppers (or similar)
Layer these in the sandwich. (I normally tear some breadoff the top of the sub loaf to fit the lettuce and tomatoes in.)
On the side, make yourself a little vinagrette. Mix a tablespoon of oil with a teaspoon of vinegar. Add a pinch of salt and a smidgen of dijon, if you wish. Whisk it up, spoon however much you need over the salad portion of your sandwich, sprinkle some oregano over your sandwich and enjoy!
Other good sandwhich combinations are:
Roast beef, turkey, swiss, mayo, horseradish/mustard, tomato, lettuce
Turkey, avacado, mayo, alfalfa sprouts, tomato, lettuce
But the best still are, in my opinion, the simple pastrami or corned beef on rye.
Query: Has anyone ever really eaten a triple fried egg sandwich with chili sauce & chutney?
Here’s my special PB&J:
[ul]
[li]3 slices toasted bread, I’ve been using wheat lately[/li][li]Butter one side of two slices for the outer part.[/li][li]Spread jelly on the butter. I prefer seeded raspberry or blackberry, just enough to cover the bread.[/li][li]Spread creamy peanut butter on one side of the third slice, followed by a tapénade.[/li][li]Place tapénade/peanut butter side down on on butter/jelly slice.[/li][li]Repeat peanut butter/tapenade with the opposite side.[/li][li]Cover with the remaining jelly/butter slice.[/li][/ul]
What’s “tapénade” you ask? It’s an olive spread with other things mixed in. The saltiness of the tapénade compliments the sweetness of the jelly.
Ok, the Italian sub is on the list for this weekend. Sounds good, even though I have no idea what “capicola” is. Heheheh…
As for the Tapenade Sammich, sadly I may have to pass as it sounds really really gross. And my girl is allergic to Olives, so it would be PB/J for her… heheh
Bologna on Wonder. Staple of my childhood. Delicous, especially if the bologna is really cold… Mmmmmm
Any more? I’ll post reviews of sammich’s monday.
Maybe a slightly southwest style?
Start with a mild sourdough. If you don’t want that, nuts to you, but it’s my sammich and I’ll put it on whatever I darn well want.
[ul]
[li]thinly sliced ham[/li][li]thinly sliced turkey[/li][li]honey mustard[/li][li]horseradish[/li][li]tomato[/li][li]lettuce[/li][li]chedder & jack cheeses (or chedderella) [/li][li]1 jalapeno[/li][/ul] Slice up the jalapeno width-wise, so you get little circles of pepper. Take half the bread, apply mustard, horseradish, cheese, jalapeno, and meats. I reccommend a ham:turkey ratio of 2:1, but feel free to experiment. Microwave this with the other piece of bread until the cheese melts a bit. Then put the chilled and crisp lettuce and tomato on the warm bread.
A delicious sammich with only white bread and no onions???
You are joking, no?
Nope. A tragic childhood incident leaves me totally unable to eat onions. Oddly enough, it’s only raw onions, or cooked onions that are obvious. Onion powder, or finely minced onions in a sauce are fine.
The taste of onions by themselves, and the sensation of biting into a raw onion is horrendous to me.
I’m odd, I know.
White breads… ie: Sourdough, French, Italian… just no weirded grainy breads, and darn few brown breads… no rye, no pumpernickle. Sorry.
Gonna make that Italian though. Sounds delicous.