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Favorite Sandwiches ... What is Yours?

 
master steward
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Every now and then our little grocery store will have corned beef, the kind that you cook.  So if it is not too expensive I buy it and put it in the freezer.  Then when we go to the big city where I can find rye bread ... I get a loaf and some swiss cheese, then cook the corned beef for reuben sandwiches. I usually cook it in the crockpot.


Other than the reuben, our usual sandwiches are grilled cheese, tuna salad or ham sandwiches.  When we have tomatoes, I make BLT's.

What are your favorite Sandwiches?





 
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I love corned beef reubens! That is one of my most favorite sandwiches. Nashville used to have a Jewish delicatessen I frequented called Goldies, which closed approaching a decade ago that made a righteous reuben. Man I haven't thought about that deli and their reuben in a long time. Anyway, yes the reuben is one of my favorites. I've also come to really like a good Vietnamese Banh Mi, which I only discovered a few years ago. My wife and I hardly eat out anymore like we once did, but once in a while we treat ourselves to a sandwich out somewhere at lunchtime.
 
pollinator
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Vennison hamburger. You use ground vennison with some beef fat or bacon ground up with it, then grill it over oak. Then top with tomato and red onion and lettuce and the other usual suspects on a sourdough bun.
 
pollinator
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Fun topic!

I love peanut or almond butter w/banana sandwiches.  If I'm feeling really decadent, I'll drizzle a little raw honey on there too.  YUMMY.

I also think hummus with all the veggies and a bit of mustard is divine.

Years ago, I had an amazing portobello mushroom reuben sandwich at a Vege restaurant.  I still think about that sandwich sometimes...
 
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Nutbutter plus jelly, jam,preserves, whatever, pan fried like a "grilled" cheese sandwich,in butter.
Absolutely decadent,it's really just pastry.


A new favorite is eggring sandwiches.
Eggs fried in  rings of onion or peppers.
I wanna try it with a portabella ring,and add some goatscheese.
So good on a hamburger bun.

Cold,salted spaghetti in meat sauce on buttered bread.
A favorite childhood invention.

A grilled mett.
Naked or dressed, a good meet is tube meat perfection
I prefer mustard and coleslaw.

Breakfast bar BLT
We have a restaurant chain here that serves a breakfast buffet.
It includes toast to order, piles of breakfast meats and access to the soup and salad bar.
So I ask for untoasted bread with a side of mayo ,pile on the bacon,add lettuce and tomatoes.
Finally, a BLT with enough bacon on it!

 
Sonja Draven
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William Bronson wrote:Nutbutter plus jelly, jam,preserves, whatever, pan fried like a "grilled" cheese sandwich,in butter.
Absolutely decadent,it's really just pastry.



I eat completely plant based so I can appreciate your appreciation of the other sandwiches but I wouldn't make them.  But this one I will definitely try!
 
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Another up-vote for the glorious rueben.  When my latest batch of fresh sourkraut is completed, it's usually one of the first things I'll make.

My other go-to sandwich is meatloaf on whole wheat bread.  A thick slice of day-old meatloaf, some BBQ sauce, and a big mound of spicy alfalfa sprouts.  Diet Coke.  Dill pickle.  Some kettle chips.  Perfection.
 
pollinator
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These ideas are making me hungry.  Ruebens should be their own food group.  I have had a terrific nut butter and banana sandwich, but it also had bacon😍

A great veggie sandwich I've made was roasted zucchini with a topping of chopped tomatoes, olives, roasted red peppers, a little garlic with olive oil and red vinegar dressing.  Served on a sourdough bread or baguette. Good garden dish this time of year.
 
William Bronson
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Sonja Draven wrote:

William Bronson wrote:Nutbutter plus jelly, jam,preserves, whatever, pan fried like a "grilled" cheese sandwich,in butter.
Absolutely decadent,it's really just pastry.



I eat completely plant based so I can appreciate your appreciation of the other sandwiches but I wouldn't make them.  But this one I will definitely try!



Cool! A tall glass of milk is the perfect side, coconut is my favorite!
 
pollinator
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This one might be one for the "acquired taste" category:  Peanut butter with your preference of "Indian Pickle" -- Garlic Pickle, Chili Pickle, Lime Pickle, Eggplant Pickle, etc.  Best to ease into it slowly if you are new to the concept...the mixed pickles have some heat and interesting spicing.  Once you've settled into the ground level, adding fresh cucumbers, roasted sweet peppers, etc augments the experience.
 
Anne Miller
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All these sandwiches sound really yummy!  And making me remember some I have not had in a long time.

I spent my summers at my grandparents home where we would have banana with peanut butter sandwiches, carrot and raisin sandwiches, and pineapple sandwiches.

When I worked in downtown Dallas I would frequent several eating establishments.
There was a lunch counter that served the best grill cheese sandwiches and a pimento cheese with pickles and lettuce sandwiches.  Then you could get a great open face roast beef sandwich at the restaurant at Neiman Marcus.
 
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Our go-to is gourmet grilled cheese.  I say 'gourmet' because we use various cheeses, plus add thinly sliced apples and onions, plus a bit of home-made mustard.  Yum.
 
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Hummus and veggies is always good.

Filling of stirfried peppers, zucchini, and shiitakes with Montreal steak spice is what I'm eating a lot of these days.

Open-faced sandwich:
mashed avocado drizzled with coconut vinegar, sprinkled with kala namak and fresh black pepper is tasty.
 
Tina Hillel
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William Bronson, your pastry sandwich is amazing! I did a version with a nutella type nut butter with raspberry jelly.  Thanks for the awesome idea!
 
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This thread makes me hungry. I love eating patty melt and caprese
 
William Bronson
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Tina Hillel wrote:William Bronson, your pastry sandwich is amazing! I did a version with a nutella type nut butter with raspberry jelly.  Thanks for the awesome idea!



Nutella-way to take it to the next level!
I am allergic to peanuts myself, now I have an almond butter alternative!

Should we feel bad for deviating so strongly into desert territory?

 
pollinator
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Just made a grilled cheese on rye bread with smoked turkey, provolone and avocado... felt guilty eating something so decadent.
 
Tina Hillel
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William Bronson wrote:

Should we feel bad for deviating so strongly into desert territory?



Never!!! Pick a good bread and jelly and its downright healthy😀

Life is too short not to enjoy an awesome sandwich!
 
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My go-to lunch is a toasted vegie sandwich.  I start with a piece of good bread cut in half, sprinkle each half with olive oil and black pepper, then fold a couple slices of sharp provalone cheese on one half.  I top this with hot pepper relish, add tomato slices, green pepper, onions, avocado, and romaine, and then toast in the oven until crisp (or just heat in the microwave if I'm feeling lazy).

My other favorites are hot pastrami on rye with mustard and a dill pickle, and/or a seafood salad sandwich or lobster roll.  I used to like tongue sandwiches and also olive loaf sandwiches, but both meats have faded into obsolescence.   Oh and also tunafish and cucumber sandwiches with mayonnaise, onions, and dill.
 
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Hot pastrami on rye.

For the folks back in California that's a large #9 at Togo's sandwich shop.  Oh, how I miss Togo's!

and I looked at their menu right now and just saw this,

NEW! #71 PRETZELRAMI
Total Calories 820 CAL
Over 1/4 lb. of our world famous pastrami piled high on a delicious soft Pretzel Roll. Toasted with new aged white cheddar cheese, finished off with yellow mustard and crisp dill pickles. Available for a limited time.

I think the nearest Togo's is a six hour drive from me........it'd almost be worth it!

 
pollinator
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Pumpernickel, mayonnaise, rare roast beef, sharp swiss, sliced extra garlic baby dills with a cold fruity sour beer on a hot day. Perfection.

Also, reubens are delicious, but I think burgers are more deserving of their own sub-category.

As to burgers, how about a good grass-fed six ounce patty, spinach, portabello mushroom cap, gruyere and gorgonzola cheeses, peanut butter and sriracha sauce on a brioche?

-CK
 
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Tomato sandwich!
 
Tina Hillel
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Chris Kott wrote:
Also, reubens are delicious, but I think burgers are more deserving of their own sub-category.



One of the best burgers I've ever had was a grassfed burger with reuben toppings. Best of both worlds!
 
Anne Miller
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I ran across this today and thought I would share.

Fifty ways to make a Grilled Cheese Sandwich:

https://www.foodnetwork.com/recipes/articles/50-grilled-cheese
 
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Fresh garden tomatoes plus thin sliced onions on rye with mayo. I eat plant based but I unbend enough to use classic Kraft mayo for this.
 
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Pickled cucumbers and white cheese on a subway-type roll with sweet onion sauce.
 
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I'm not a big sandwich eater, but when I when I bring home a loaf of bread from one of my "food swaps", I'll go on a sandwich binge for a few days. Part of the loaf goes for cinnamon toast and honey toast. Sandwich-wise, I'll go for....
...peanut butter, banana, cherry jelly. That's my dream, but in reality it becomes macnut butter, banana, and whatever jelly I happen to have. This is a real comfort food for me.
...pickles, tomatoes, and mayonnaise. Yum. I'll have this one for dinner.
...cream cheese and green olives. I haven't had this one in years simply because I seldom have the ingredients in the house. But I sure do love the combination.
...gravy sandwiches. Homemade gravy over fresh bread, wonderful comfort food. Yeah, I'm a cheap date!
...watercress, tomatoes, mayonnaise.
...thick slab of tomato with mayonnaise. Simple and heavenly.

I don't have an ultimate favorite. Since I tend to eat what we produce, forage, hunt, or trade for, I'm pretty happy with any of them. They are all a special treat.
 
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Savoury:

Egg & Lettuce: Two homegrown eggs boiled, shelled and mashed in a bowl, thinly sliced homegrown lettuce added to bowl, a good quality mayonnaise just enough to make the mix stick together, salt/pepper to taste. Spread thickly onto buttered wholemeal bread.

Vegemite: well buttered bread or toast, very thinly smeared Vegemite.

Sweet:

Banana & Honey: well buttered bread, sliced banana, drizzle a good natural honey over the bananas.

Comfort food!
 
Anne Miller
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There are three sandwiches that I have been wanted to try since reading about them in a magazine.

The first is called a Monte Cristo

It is a quick and easy sandwich with ham, turkey and swiss slices, dipped in an egg/milk mixture and fried to a golden brown (like french toast)




The second sandwich is called a Croque Monsieur - this translates as Mr Crunchy

A croque monsieur is a grilled ham and cheese sandwich that often has melted cheese on top and is found in most cafés throughout France.  The name comes from the French verb croquer (“to bite, to crunch”).  The melted cheese is sometimes a cheese sauce.



From the link I posted:

Toast the bread in butter on both sides, layer it with a couple of slices of good ham and freshly grated cheese, and then slather on the Mornay Sauce. A bit of Dijon mustard adds just enough vinegary punch to balance all that richness.

For a final touch, I spread more Mornay on top of the closed sandwiches, although you could just as easily sprinkle grated cheese all over each sandwich instead. Or do both...on second thought, you really should do both. That may sound all fancy and complicated, but it's really just béchamel (a.k.a. white sauce) with cheese melted into it. It's essentially the same thing as the sauce used in a classic cheddar mac and cheese, except that I reach for a good Swiss cheese, Gruyère, or Comté for a croque. The Mornay adds a silky and creamy layer to go alongside all that stretchy melted cheese.




The third sandwich is called a Croque Madame

A croque madame is a croque monsieur with a lightly fried egg on top. When topped with a poached or fried egg it became known as a croque madame because it was said to resemble a woman's hat.




The Simple Rules to Make Killer Croques Monsieurs and Madames

https://www.seriouseats.com/2016/04/how-to-make-croque-madame-monsieur-french-grilled-cheese-ham-sandwich.html
 
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Anne Miller we have the same taste! Corned beef, ham, tuna and blts are my favorites too.

BBQ chicken sandwiches are another easy favorite and a great use for chicken thighs. Here is how I make it:

-- Bake chicken thighs with the skin on
-- When they are nearly done and the skin is bubbly/crispy slather the top of each thigh with your favorite BBQ sauce. If you put the sauce on before the skin is crispy it turns into a greasy mess. If the bbq sauce is thin I thicken it up in a sauce pan with cornstarch ahead of time so it goes on thick and stays in place.
-- Put back in oven for 15 minutes to bake the sauce and thicken/dry it out a bit. You can turn the oven off if you like, it will be hot enough.
-- Remove from oven and let them rest until they are cool enough to handle.
-- Lay your plate/s out with the bread.
-- Slice the meat off the top of each thigh with the skin/sauce in place and lay face up on bread. Use a fork/sharp knife and keep it in one piece.
-- Pull off the smaller scraps of meat and add those too
-- Top with another piece of bread. Serve while still warm

One chicken thigh covers one standard size slice of bread. IMO they make for a better fillet sandwich than chicken breasts because the thighs are very tender and juicy with a higher fat content.
 
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Bacon
or toasted cheese and ham
or banana and jam
 
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My favorite sandwich is the reuben sandwich, because hehe, it's got my favorite meat- corned beef!!!



 
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We were family friends of our neighborhood Jewish Deli.My sandwich combo was on the menu;Turkey,Salami and Tongue on rye bread with Russian dressing as the spread. But I love grilled cheese w/ bacon on rye fried in butter that I could eat any hour of the day or night!
 
Stuart Sparber
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When someone talked about a Reuben memories came back of a summer spent at a shelter near Broadway and W. 135thSt. in Manhattan. We had some cash but mostly food stamps.The area is heavily Hispanic and I had a childhood memory of Cubano Sandwiches that I loved then. A place that specialized in Cubano, La Flor counter restaurant was on one corner of that cross section.Someone in the Shelter told us about the bakery across the street from LaFlor that also made Cubano. I think the name was Teresa's Bakery. They took food stamps for the Cubano and were we ever hooked! It was cheap,delicious and different! The bread was toasted and great,the provolone cheese gooey and delicious with the Pernil and ham and Genoa salami with special dressing all pressed together.We used to take it to the Riverview Park and share it. Later when we had the cash we tried La Flor 's who specialized in Cubano. Good but not as great as our own Cubano find from Teresa's. If you never had a real Cubano or Cuban sandwich put it on your bucket list!
Another wonderful sandwich like thing we found in Jackson Hts,Queens,N.Y. were Uruguayan Empanadas. Filled with ground meat,sauteed onions,pimiento olives and a hard-boiled egg- Wow! Only 2.00$ in 1992. Later when staying at the empty Convent I cooked up a whole bunch for a Parish potluck dinner and they went in 5 minutes! So easy to make too!
 
Dave Burton
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The empanadas sound delicious!
 
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Looking through your yummy sandwiches I remembered my "go to" sandwich in my college days, falafel with humus in a toasted lite pita. The Mamoun's falafel sandwiches in Greenwich Village are to die for! Then they were 1.50$worth of deliciousness
. Now sadly $4. Bucks! But oh do good.Round that off with a Mamoun's Tea with cardamon pods floating in the rich brew and his very own Baklav(a)!😋!
 
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Dave Burton wrote:The empanadas sound delicious!

They are and very easy to make! They sell empanada wrappers in the frozen foods section anywhere there lives Hispanics.You thaw them out and make the filling with some fried hamburger meat that should be drained first. Chopped onions,garlic to taste,salt,black pepper,some hot sauce.sautee a few minutes till onions are glassy,add pimiento olives( some add raisins or mashed plantain) add hard boiled chopped course eggs. Let mixture cool a little. Put in center of empanada disc. Close to make a half moon using prongs of fork to press down.Pierce them on both sides with fork prongs. Fry in a pan with cooking oil or olive oil on both sides to golden. And Enjoy warm. Can be reheated in a low oven or low flame pan.
 
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all the many different pairings of bread and filling from around the globe are what make life wonderful: burgers, BLTs, shawarmas and kebabs, empanadas, calzones, corn dogs, open faced canapes... i could go all day and not be able to choose a top favorite. does dimsum count? any stewed meat in bao buns is a welcome treat any day.

Anne Miller wrote:Monte Cristo

i remember a girlfriend and i ordering 1 each at bennigan's back in the late 90s and it was really good but so heavy we couldn't finish it all. brought home a doggie-bag and my brother loved it too.
 
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The permaculture playing cards make great stocking stuffers:
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