Favorite sandwich?

[whipski]

Made BLT's for lunch on a Gates of Ladore trip. A buddy suggested this in the mayo

now i can't put mayo on anything without adding it

[nickwm21]

Your rules make Bahn Mi tough for lunch.

The rule for a Bahn Mi spot - if the menu is numbered and pate comes standard in the sando, you’re at a good spot…


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[BS720]

Fuck you all. Especially those of you that reside in the East Cost. There's good bahn mi's here, but that's it. The typical ham and Rye with Swiss is gone.

[muted reborn]

Cheers Telle. Nostalgia always tastes a certain way.

Eating a hot brown variation- sourdough, sliced Turkey, bacon, cherry tomatoes, mustard, bechamel - it’s $$$$$

I'll have to try some bechemal soon for the turkey I just bought.

Sandwich of the day: (Am I really taking pics of my food now? Shit.)


Ham bacon vs cow bacon. Cow bacon is damn good, I found out.

Douchy ingredient pic: 2 hour-old country style french loaf broiled for 2 minutes, pickled green tomatoes from our garden, cow bacon, sunflower seeds, fresh basil, a healthy squirt of fake lemon juice, hellmans mayo because we were out of Dukes.


I'm open for improvement suggestions but I really liked this as-is.

[Dantheman]

Was pretty hungry post-run this morning

[Flexon Phil]

Hot Pastrami on Rye from Harolds Deli.

[muted reborn]

Phil, that looks ridiculous but good. Dunfree, i tried making bechamel and failed miserably. burnt to the bottom the pan. I'll try again soon.

Breakfast Sandwich fail: it may have been the combo of super sour focaccia bread, spicy arugula, and the tart Salty Dog Hilton Head hot sauce that made what should have been a great sandwich not great. Open to suggestions on making a breakfast sandwich with focaccia better next time.



Breakfast sandwich win: French Country style bread with Dukes mayo mixed with Cholula (on Whipski's rec), Toullouse Sausage, egg, pepper jack, hot cherry peppers, arugula. if I'm being picky, I wish the cheese was melted and I forgot to broil both sides of bread.





next up - Dan's buckwheat waffle breakfast sandwiches.

[Supermoon]

I kinda like the toasty bread on the inside for texture, but having soft bread on the outside to not tear up your mouth.

I like to toss the cheese on the egg as soon as I flip it, then cover the pan with a lid to get the cheese quickly melted for an egg sandwich.

[muted reborn]

Ah, good points SuperM.

[Pinned]

I really like rolls for breakfast sandwiches - potato roll, brioche, or even just a regular hamburger roll. Toast the insides in the pan so they get some texture and support but the outsides are soft like you had with the french bread.

An omelet with the cheese melted inside is always easy to fold and slide onto the bun. Or American cheese on top of the egg because it melts so fast...but it ain't fancy.

If I use arugula I generally toss it in a bowl with a tiny bit of olive oil and salt, let it sit while I start making everything else. Softens it up and takes some of the bite out of it.

Was trying to cut back on the sandwiches, don't know why I clicked the sandwich thread...

[DBdude]

Dunn's pastrami sandwich Metcalf st, montreal qc

[J. Barron DeJong]

Dunn's pastrami sandwich Metcalf st, montreal qc

That’s ‘Montreal-Style Smoked Meat’, not pastrami, you heathen. And Swartz’s is better.

[dunfree]

I really like rolls for breakfast sandwiches - potato roll, brioche, or even just a regular hamburger roll. Toast the insides in the pan so they get some texture and support but the outsides are soft like you had with the french bread.

An omelet with the cheese melted inside is always easy to fold and slide onto the bun. Or American cheese on top of the egg because it melts so fast...but it ain't fancy.

If I use arugula I generally toss it in a bowl with a tiny bit of olive oil and salt, let it sit while I start making everything else. Softens it up and takes some of the bite out of it.

Was trying to cut back on the sandwiches, don't know why I clicked the sandwich thread...

personal belief is a little firmer roll than those makes a better sandwich, or use an English muffin. A wide mouth canning jar ring makes an ok egg ring when frying, some bacon, a little cheese, top with a Worcestershire/Ketchup sauce blend

[This End Up]

Dunn's pastrami sandwich Metcalf st, montreal qc

There is a pastrami rueben at Choice City Deli in Fort Collins CO that is……choice.

[muted reborn]

Pinned and Dunfee, thanks for that. Good ideas I'll use moving forward. Def gonna try the large canning jar ring to make an egg in, I was looking for an idea like that.

Sandwich of the day: Crab patty sandwich

Pacific Cove crab meat from a can @ $30 a pound, fack. Local fish monger said they can't source crab meat this year except the super expensive stuff so they decided not to stock anything but this canned stuff. Wasn't bad to me, but I live in Utah so what do I know? I've had better fresh in Maryland, sure, but this was tasty too. Anyone else try Pacific Cove?

Mixed the crab with an egg, crushed saltines, old bay and taragon, Dukes mayo. Topped it with Louisiana hot sauce, lemon, lettuce, and buttermilk dressing that had gochugaru, Zartans's creaole seasoning, Dukes/sour cream/buttermilk. From the Turkey and the Wolf recipe book.



So good I had to have two.

[present tense]

Cow bacon? Never heard of it but you’ve got my attention.

[stapes]

There is a pastrami rueben at Choice City Deli in Fort Collins CO that is……choice.

Yea, this one is great.

[J. Barron DeJong]

Pinned and Dunfee, thanks for that. Good ideas I'll use moving forward. Def gonna try the large canning jar ring to make an egg in, I was looking for an idea like that.

Sandwich of the day: Crab patty sandwich

Pacific Cove crab meat from a can @ $30 a pound, fack. Local fish monger said they can't source crab meat this year except the super expensive stuff so they decided not to stock anything but this canned stuff. Wasn't bad to me, but I live in Utah so what do I know? I've had better fresh in Maryland, sure, but this was tasty too. Anyone else try Pacific Cove?

Mixed the crab with an egg, crushed saltines, old bay and taragon, Dukes mayo. Topped it with Louisiana hot sauce, lemon, lettuce, and buttermilk dressing that had gochugaru, Zartans's creaole seasoning, Dukes/sour cream/buttermilk. From the Turkey and the Wolf recipe book.

So good I had to have two.

Fun Fact: almost all the crab sold in Maryland comes from Louisiana.

[Toadman]

Best Lobster roll I have ever had was at Walter's on Nantucket.

[Core Shot]

Fun Fact: almost all the crab sold in Maryland comes from Louisiana.

Not sure about almost all. But I’m sure most.

There was a picking plant a few miles from my father in laws eastern shore house.
Damn that was tasty blue crab.
Not canned. Just fresh and delicious.
PS. Picking crab is a sucky job.

[teleee]

Not sure about almost all. But I’m sure most.
.

I’m curious, what’s the break point between almost all and most?
Yea, I’m sitting in the airport bored, maybe I will hunt down a breakfast sandwich.



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[zion zig zag]

Muted killing it in here.


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[tgapp]

Muted killing it in here.


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Yeah my god.

I'm hungry now

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[Core Shot]

I’m curious, what’s the break point between almost all and most?
Yea, I’m sitting in the airport bored, maybe I will hunt down a breakfast sandwich.



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Most is 51%

Almost all is nebulous as the upstates.
My almost all is north of 80%. Maybe 90%.

PS. Good luck finding a good Sammy in an airport.

[Core Shot]

Best Lobster roll I have ever had was at Walter's on Nantucket.

I miss lobster rolls. Light and tasty.
Now they’re stupid expensive.
$30 on Nantucket? Makes sense. It better have been good.

Last lobster roll I had was in Narragansett. At the snack bar. Twin rolls for $20. I was pleasantly surprised. Expectations were low. But they delivered.