Best sammich I ever had was at a deli in Phila., c1974: Chopped chicken liver, bacon (!) and corned beef (!!) on rye. With deli mustard.
My cholesterol level was perfectly normal till I had that sammich . . . Now I’m on Zocor.
Best sammich I ever had was at a deli in Phila., c1974: Chopped chicken liver, bacon (!) and corned beef (!!) on rye. With deli mustard.
My cholesterol level was perfectly normal till I had that sammich . . . Now I’m on Zocor.
I want “The Godfather” sub from Fontano’s in Little Italy. I went to college right about 2 blocks away at U of I Chicago, and haven’t had one in ages. I remember the intense garlic aroma that permeated everthing there. Mmmmmmmmmm…
No Eve! Don’t say chicken livers!! I eat them usually once a year. Breaded, fried really crispy with mashed potatoes and milk gravy made from the drippings. Now you’ve gone and it! If I tell Mama she’ll want to come and expect “hoe cakes” too. A regular fried feast!
Needs2know
Chicken livers? Ewww. Get em offa my sammich! Still, I refused to eat liverwurst when I was a child. My reasoning was, if it’s worst than liver why would anyone eat it? But I love it now. Mustard on the meat, mayo on the bread.
BLT, just like Needs2know’s except with thick sliced pepper bacon, fried crisp.
Italian dry salami, on an egg bagel, maybe with a thin slice of Mazzorella, and nothing else, warm.
Barbequed pork on anything.
Barbequed salmon with red cabbage slaw on a hoagie roll.
(don’t knock it 'til you try it.)
Smoked turkey on sourdough, nothing else.
(add mayo if you have to.)
I was 19 years old living in my first apartment; a basement sublet rathole with two roomies. We had no money except for rent and beer. We literally scrounged change from behind the couch to go grocery shopping.
One room mate’s mom brought over a sack full of homegrown tomatoes.
One giant slab between two slices of seven grain whole wheat bread (nipped from the health food store where I “worked”) slathered in mayo.
I became a man that day
Linguiça is a Portugese sausage, similar to the Spanish and Mexican Chorizo (Chauriso). The hallmarks of linguiça are a coarse ground pork mixed with lots of paprika, other spices and a reasonable degree of heat to it. Be sure to warm it in a water bath before frying or grilling it.
Every so often I have to have a linguiça sandwich or the world as we know it will end. Thank goodness I have Neto’s Sausage Company near my home.
Polish Kielbasa with tomato sauce and provolone on a po-boy or french bagette, heaven.
I love the subs they call Italians in Maine. I’ve tried to make them here in CA, but I can’t get the right kind of bread. It is a deliscous gooey bread.
Cheesesteak of course, no more need be said except it requires provolone and a hard flaky crust, soft inside roll.
Mayo is for salad type sandwiches, egg, tuna, chicken, turkey, ham, etc.
Lissen, tater, jus’ cuz yer stuck in the middle of a buncha furriners doesn’t mean yew gotta go puttin’ down decent bar-be-q…
I was gonna fax you a world-class eastern-NC barbecue sammich in exchange for some Kristalweissen [sub](God, it’s been so longggg)[/sub], but then y’ hadda go an’ get picky on me…
sigh “How much is a round trip ticket to Memphis?”
[sub]I’ve GOTTA get me some Kristalweissen…[/sub]
Oh, 'nother thing…
How come nobody’s mentioned this childhood standby?
Momma used to take her own homemade apple-butter (from fresh-picked western NC apples) and lather it on white bread with gobs of peanut butter (didn’t matter which brand).
That and her home-made chocolate-chip-cookies made a summer afternoon perfect.
I forgot to mention bacon. I love bacon! But I don’t eat it very often because I’m still watching what I eat.
Here’s a sandwich to beat the band. Fortunately, there’s a fabulous sandwich shop right up the street that I have successfully trained to correctly make this one.
We’re talking about snuffing two different anny-mules to make this little monster. Whatta feast!
One of my all time favorite sandwiches:
[li]Dark Rye (nothing else is the same)[/li][li]Rare Roast Beef[/li][li]White Meat Turkey[/li][li]American or Cheddar Cheese[/li][li]Lettuce[/li][li]Tomato[/li][li]Onion (light)[/li][li]Horseradish (light)[/li][li]Heavy Mayo[/li][li]Heavy Mustard[/li]
Pepperoncinis and some potato chips on the side. We’re talking major taste bud orgasm here. In a pinch, you can use the marbled rye, but light rye and other breads just don’t cut it. Same goes for the cheese, stick to the recipe. Very rare roast beef is preferable to overcooked.
During the past week, two journalists from the Independent have mentioned the “muffaletta” sandwich from New Orleans. I don’t really care by now what’s in one, I’ve got to have it.
Though my sig may say “23 (or whatever) days to the Land of Donuts,” it also means “X days to real cheesesteaks.” And baked cosmos. And any sandwich made with Gulden’s Spicy Brown mustard. I’ve had it with wimpy English sandwiches (you can shove your cucumber, tomato and margarine on everything–yick!). If half of it doesn’t fall out on your lap when you eat it, it’s not a real sandwich. God Bless American Sandwiches! <salutes>
welcome to america, Duke
Sometimes all you need is a sammich?
A friend told me that several years ago when I was drunk and sad and self-pitying and talking about driving my truck into the Boone River. It worked. Bless her.
My favorite sandwiches used to come from Bakeman’s in Seattle. Homemade bread, lots of real meat, nothing fancy but cheap and good.
Second favorite is thin-sliced roast beef on dill rye with horseradish-sour cream sauce and alfalfa sprouts.
Oh. Great. Now you’ve gotta go and bring up a muffaletta. Not enough that I’m making myself sick thinking about southern barbeque, now I have to think of muffaletta, too. Dripping with oil…GAH!
<mutter> Damn diet. <mutter, grumble, mutter>
Nym, who apparently needs a southern vacation but SOON!
I don’t know if I’d call it my favorite sandwich, but, for a while, my most DESIRED sandwich was a big, fat, reuben from the late, lamented Elsie’s of Cambridge, Mass.
It was my comfort food of choice during cold, Thanksgiving weekends when the cafeterias were closed and I couldn’t afford to fly home for the holiday.
They were huge, greasy and drippy with saurkraut and Russian dressing. I would pick one up after my yoga class (which is so deliciously wrong) and hurry back to the dorm room I had all to myself for a few days and devour it while I read a book that I didn’t have to read.
Pig heaven.
So just close your eyes when you eat. You won’t see yourself eating it…
Nice sammich lurker.
Three options for me:
-very, very lean corned beef with swiss and lots of mustard served hot on rye. The beef needs to be very lean and cut well (it has a grain.) The mustard needs to have bite. The rye needs to have texture.
-honey ham and cheddar with lettuce, green peppers and Miracle Whip on wheat. Sharpest cheddar you can find on earth. Toasted bread with all the texture you can manage, the heavy wheat bread with all the crunchy stuff. Miracle Whip between bread and lettuce not to touch the cheese.
-take wheat bread from above, make tuna or (if ambitious) chicken salad with mayo, dill, and the individual touches that make salad fillings good. (celery goes with tuna, not chicken) add a bit of lettuce.
yummmy.
Cold-Cut trio from Subway. drooling
But I guess I’ll settle for a cheese sandwich.