It’s been a while since we had one of these, and I wanted to share my fantabulous sandwich creation, made entirely from leftovers. In fact, I shall call it the
Fantabulous Leftover Sandwich Creation
(also known as a Pork Loin Melt)
marinated roasted pork loin, sliced thin
grilled onions
swiss cheese
hamburger bun
mayo
Arrange pork slices on a microwave safe plate to form a meat cylinder with diameter equal to your bun, and as thick as you can wrap your mouth around. (Hmm, well that sounds rather naughty. This sandwich will arouse your passions, let me tell you.) Pile a bunch of grilled onions on top. Crown with swiss cheese. Cover with plastic wrap and bombard with radiation for 1-2 minutes or until cheese is hot and melty. Meanwhile, slap some mayo on your bun. When your stack o’ meaty, oniony, cheesy goodness is ready to go, put the top bun on top, then slide a wide spatula underneath and hoist onto the bottom bun. Now you should have a deliciously picturesque sandwich, up until you sink your teeth into it and all the hot juices run down your arm.
So, Dopers, what diabolical delights can you conjure between two pieces of bread?
Toasted english muffin, smeared with butter and vegemite or marmite. Add 4 year old cheddar cheese, sliced thinly. Summer sausage, sliced thinly. Top with poached egg. Add pepper, and chipotle sauce. Squeeze between muffin slices, so runny yolk squishes into muffin. Eat. With napkin.
Neither should good leaf lettuce or sauerkraut. Other than those I am in complete agreement. But sometimes you need something with a bit of crunch as a contrast.
Last night’s left-over steak, sliced very thin. Place in pan with a little sour cream and some sliced mushrooms. Heat through. Pile on a kaiser roll. Make a mess.
My proudest sandwich achievement? Lightly toasted Italian bread, sliced down the middle. Melt pepper-jack cheese, then spread cooked, slightly mashed black beans (and well-seasoned, use plenty of garlic, oregano, and cumin, some basil, two bay leaves, and as much serrano chile as you like when you boil them). Scatter sliced black olives, cover with slices of tomato (preferably from the garden.) Thin slices of onion, a little lettuce, and spread the top slice with a thin layer of guacamole.
Wrap in foil to eat or you’ll get it everywhere. Keeps well until lunch if wrapped tightly, the bread shouldn’t get soggy but it does lose the crunchiness.
Nothing like a soft onion roll piled high with genoa salami, smoked provolone cheese, spicy brown mustard, and very thin-sliced onions. Perfect quick sandwich, but I’ll be back later with better ones.
But…but…if there are no vegetables on a sandwich, then that means my favorite sandwich in the world (pulled pork, scoop of slaw on a bun, Lexington #1, Lexington, Kentucky) would be declared anathema. I don’t think I can live in that kind of world.
My ultimate quickie lunch: sliced sandwich pepperoni between provolone and mozzarella cheeses, place in a crusty sub roll, a sprinkle of Johnny’s Garlic Seasoning and some crushed red pepper, microwave for 1 minute.If I have more time: pastrami (NY style ONLY!!) with lotsa Swiss cheese on good rye with deli mustard, pan-grilled over very low heat with the lid on until the cheese melts. Quick hint on grilled sandwiches: instead of butter, spread the outside of the bread with mayonnaise. It gives the sandwich a bit of a French-toast flavor.
To make one, take some leftover Beer Can Chicken and place on top of a kaiser roll. Add a bit of tomato and a small smear of the best mustard you can get. YUM!
Alternatively you can place a slice or two of really fine cheddar on top of the chicken, a little ketchup and some onions. Place the whole result in the microwave for thirty seconds and eat as soon as possible.
Smear one piece of good rye bread with some brie. Put a very thin slice or two of ham on it. Put a little romaine lettuce on that. Smear the other piece of good rye bread with some jalapeno pepper jelly.
Tuna, chopped black olives, sliced red onions, chopped parsley, cracked black pepper, olive oil and red wine vinegar with lettuce and tomato on a crusty baguette. Pretty much a French pan bagne, this is a good summertime sandwich. Use a lot of oil and vinegar so that it soaks into the bread.
snrk