Yep. That’s what they do. Personally, I’d rather not get hooked on it (because I will get hooked on it), but my sister in law is crazy about it. I live close to Denmark and they sell chocolate wafers in the stores where I live so she usually asks me to get her some when I visit. It gets really odd when she’ll use whole wheat bread or rye…
Morrison said:
That sounds good! I think I’ll skip the ketchup though…
Two favs:
#1) The true Monte-Cristo sammich:
Two slices of bread
Raw egg and some milk, scrambled together
1 slice of Swiss Cheese (Gruyere is excellent)
1 slice of Ham
2 slices turkey meat
Dunk the bread in the egg/milk mixture and fry (if this sounds like French Toast, that’s because it is 
) when the toast is cooked on one side, flip one piece of the bread over, put the meat and cheese on, and put the other slice of bread on the top, cooked side DOWN. When the bottom slice of bread’s done, flip the whole stack over and cook the top slice. By the time it’s done, the cheese should be melted. Serve with a light sprinkling of powedered sugar and either strawberry or raspberry jam (sounds gross but it’s wonderful)
The deep-fat fried faux monte-cristos are abominations before God and man.
#2)The Fenris Heartburn Special:
Sun-dried tomatoes, marinated in oil
Bacon, fried mostly crisp (if you are lucky enough to get the stuff that Brits call “Streaky Bacon” do so!)
Gorgonszola cheese
Artichoke hearts (NOT the marinated kind), sliced
Thinly sliced red onions (really, REALLY thinly sliced!), marinated in balsamic vinegar for an hour or so.
Romaine Lettuce
Procusitto
crusty french bread
mayo (the real stuff, not that Miracle Whip glop)
Put the sun-dried tomatoes with a bit of oil in a food processor and wump the bejeesus out of it until smooth. Spread on one slice of bread. Put the onions on next. Add the procisutto(sp!) on top of the onions. Sprinkle the Gorgonzola chees on the bacon, then put the bacon on, followed by the artichoke hearts. Cover with the top slice of bread.
Put in a 350[sup]o[/sup] oven for about 3 minutes. The bread should be lightly toasted and the cheese just getting soft when you take it out. (This is a warm sandwich, not a hot one) Take the top slice of bread off, spread mayo lightly on it, put a leaf or two of romaine lettuce on and put the sammich back together. Eat.
Fenris
Togo, to me, is a small West African nation. I take it it has another meaning :)?
I invented a supper sandwich just last night. My SO liked it – I thought it was pretty fine, myself.
First I took a loaf of good, unsliced sourdough bread and put it in a 250 degree oven to get warm and to toughen up the crust a little.
Then I took that leftover pork roast out of the refrigerator. Alas, it was pretty dry and tough the first time we ate it, so I didn’t think just slicing it and putting it on bread would work.
So I cut it up into little cubes, and then mixed the cubes with mayonaise, Dijon mustard, and a good glop of horseradish. Salt and pepper.
Took the bread out of the oven, Cut it lengthwise, and pulled out some of the soft middle. I scooped the pork mixture into the bread, and then piled on lots of lettuce and tomato.
This sandwich not only tastes good, but it has a great texture. Warm chewy of the bread goes well with the cool chewy of the pork and the cold crispy of the lettuce. Serve with dill pickles. Would also be very nice with soup.
One more thing, the chocolate wafer thing has spread outside Denmark. I’ve seen it in Holland frequently, and possibly once or twice in England (but I won’t bet my life on it). It’s available here in China for some reason too.
I would guess that American fastfood culture must have produced something at least similar. Surely someone has seen it?
I personally can’t stand it though 
— G. Raven
p.s. did you try the sandwich, Soda? Any kind of sauce can go with it
The Reuban wins hands down for me. Federal law should require it be made open face on a cast iron griddle.
I make them triple-decker, all three slices of extra-sharp rye bread sizzling in butter on my griddle. Swiss cheese is thinly layered over the 1st & 2nd floors of the sandwich until it becomes one with the bread. Push the bread onto a cooler area of the griddle as it begins to get crispy so as not to overcook.
Toss three or four heaping forkfulls of sauerkraut onto the hot griddle & watch it dance around & sizzle. This is mainly to get the kraut hot, but also useful in getting rid of kraut juice that will make the sandwich soggy. Before it starts to turn dark (about 30-60 seconds), transfer it onto (and divide it evenly among) the two pieces of rye that have cheese on them.
Now throw about a quarter of a pound of paper-thin corned beef onto the griddle & cook until hot & slightly darkened. How long you cook it depends on how you like the corned beef. I usually cook mind for several minutes to get rid of as much fat as possible, but don’t cook it to the point of crispiness!
Move cooked corned beef onto the saurkraut laden rye slices, and with a heat proof spatula or metal lifter-thingy, build your sandwitch into three layers, the last piece of rye has nothing on it because it gets flipped over & goes on top.
I prefer my thousand island dressing on the side, in a little ramekin so I can properly dip & carefully dress each bite with the exactly correct amount of tangy spicy dressing.
1000 Island Dressing: A mixture of mayo, milk, sugar, chili paste & maybe a little relish & balsamic. YOU figure out the proportions!
Okay okay, so neither Zenster nor I can spell Reuben.
groans holding her stomach and going almost faint with hunger Most of those sound so delish! My sandwich is quite simple but it must be made when camping to do it properly. You need to go to a camping store and buy one of those sandwich cookers (Something like a hotdog roaster for campires only in 2 pieces with a square thing on the end that you put your stuff in.)
Take 2 slices of white bread spread herb and garlic cream cheese on one side, place slices of meat (any type you prefer I prefer ham) so it is inside the bread crust, add slices of cheese (I prefer thinly sliced cheddar. You people can keep your Kraft processed slices gags at the thought of them) and just a bit of mustard. Put the other slice on top.
Warm the sandwich fryer thing and add a little dollop of butter melting it all over the inside of the little squares. Place sandwich in the apparatus and close making sure nothing is sticking out. Cook over open fire like you would a hot dog checking carefully every so often till golden brown. Put on plate and enjoy but be careful. The outside isn’t that hot but the inside is full of melted cheese and meat and very hot. (When it’s wedged in the sandwich thing it seals the sides so its like its pocketed in there.)
That’s the best sandwich I ever had. I should try it at home just doing it like I would a grilled cheese… wouldn’t be quite right though I’ll bet since the edges wouldn’t be sealed but I can try…
runs off to eat her plain ham sandwich she brought from home today
Here we go… that fryer thingy I mentioned? This is it…
A Shredded Beef Sammich-
First ya gotta make a roast, that’s the way my Mom does it. I’ve learned you can make it in a crock-pot, too. I take a (fairly) good shoulder roast and plop it in the crock-pot with some pepper, garlic, onion, hot sauce and a bouillon cube. Cook it for 6 hrs., or untill it just falls apart. This is the hard part, it takes all day, but it’s the crock-pot, so you can set it up and leave it.
After it’s done cooking you shred the beef. (Duh) While the beef is finishing up you can cook up some carrots and potatoes in the meat juice. It’s not for the sammich, but it’s way-good on the side.
Now, you want a sour dough hoagy roll. If I’m feeling the need I’ll go so far as to make the roll myself. (Bread machine and a pre-packaged bread mix)
You’re already gonna eat a big 'ol hunk of meat, so you might as well do the roll right and fry it. Cut it long-ways and spread a little butter on it and a sprinkle of garlic and toast it on a griddle.
Now, from top down it’s…
sour dough roll
cole slaw
cheese (sharp cheddar or colby)(or both)
a big wad of the shredded beef
hot mustard
sour dough roll
You can also dip the top of the roll in the meat juice if you want, or eat it French Dip style. Or you could substitute lettuce for the cole slaw. Pickles or relish if you want. This is a sammich that just sort of grows and mutates with each batch.
Attention all San Francisco bay area dopers!
You are in the proximity of one of the finest sandwich shops I know of. Up in San Francisco’s Portola Valley around the corner from the Empire theater is the Submarine Shop. These people have been in business forever and for all of the right reasons.
In honor of Fat Tuesday, I am obliged to bring to your attention the menu item known as the Atomic Submarine. This top-of-the-line offering, available in three sizes, is a combination of pastrami, corned beef and (I think) turkey. First they melt the cheese into a toasted French roll before layering on all of the other goodies. Definitely go for the oil and vinegar too.
The first time I ever got this sandwich, I was just passing through after a business stop at the Empire theater. Only when I got to Napa did I have the time to snarf down what, to my astonishment, was the d@mn finest sandwich I’d had in donkey’s ears. What I did not know at the time was the utter blasphemy that I had committed.
Not until I returned and had an Atomic Submarine hot and fresh out of the salamander, did I understand the true nature of this culinary work of art. The hearty combination of flavors approached the complex taste of a gyros sandwich. The rich admixture of ingredients all sang in harmony to lull me into insensibility within seconds. We won’t go into the near state of hibernation that eating one of these foot-long marvels induced. Fortunately, there are two smaller sizes for the the more timid customer. I always get the foot-long because I cannot bear the thought of finishing one without completely sating my appetite.
Needless to say, this is the only place I go for a sandwich when ever I get the chance. I cannot recommend this place strongly enough. Give it a try and you will spoiled for anything else.
Darn you, Zenster and everyone else! Isn’t it enough that I already have the appetite of a grizzly bear without y’all starting another yummy food thread. Everyone’s suggestions sounds awesome, and I think I’m planning an oyster po’ boy dinner this weekend.
This one’ll coat your arteries good:
Chopped Liver on Rye
Make chopped liver: Saute a pound of chicken livers in chicken fat along with some chopped onion. When the livers are just done, but not well done, remove them and pour everything, fat and all, into a food processor, but reserve 2 or 3 whole cooked livers on the side. Process the other livers into a nice smooth mixture, season with salt and pepper, and dice the reserved livers and toss them in. Then dice 2 hard cooked eggs and toss them in, too.
Slather the chopped liver in indecent amounts onto top quality seeded corn rye bread, and add a thin slice of white onion. Devour with a chocolate egg creme soda and cole slaw. Remember to have alka seltzer on hand for afterwards.
When I was a kid, I was addicted to peanutbutter and cheddar sandwiches. Now, to make my new fave:
Put the mayo on the bottom slice of bread. Next add 1 slice corned beef. Shave aged gouda over c.b. until covered. Add next slice corned beef. Apply spicy mustard to last bread piece and put on top. Pop in toaster oven until bread is brown and cheese melted. Enjoy the best corned beef sandwich you’ll ever taste.
Awright. If Zen can recommend a local resturant’s sandwiches, then dammit, so can I. 
Denver Area Dopers. The single best Italian sausage sub in the whole of creation can be found at a little hole-in-the-wall place on about First (give or take a block) and Broadway. It’s called Famous Pizza (they’ve got two branches that aren’t quite as good for some reason).
Go in. Order the “Hot Italian Sausage Sub” and a slice of pizza. While you’re waiting for your moment of nirvana to arrive, have a slice of Pizza. It’ll be excellent, and will serve to whet your appetite for the main course. You’ll wait, the aromas wafting at you, making you hungry enough to eat the red-checkered plastic tablecloth. Then…then…then they’ll bring out the Italian Sausage sub. Perfect home-baked pizza-crust bread. Perfect (homemade?) ground Italian Sausage. Perfect bliss of homemade tomato sauce and thickly covered with gooey mozzerella cheese. The sharp hint of carroway seeds will be detectable under the perfection that is the sausage meat.
And it’s only about four and a half bucks for something that, after eating, will leave you stuffed but weeping that you can’t eat another one.
Trust me.
Fenris.
i cant believe that no one has mentioned the finest sandwich known to man, chicago’s italian beef sandwich. man oh manishevitz!
the other finest sandwich known to man
pepperidge farm white bread
ripe big boy tomatoes fresh from the garden
lots of cains mayonnaise
liberal amounts of salt and pepper
best eaten over the sink.
lets not forget a katzs pastrami and corned beef.
ive lived for years at a time on sandwiches, coffee, and beer. such is the life of a professional cook…
