|
Ranter posted:Fishbrotchen and fairy bread: Are you German-Australian? No, I am in fact an American who is just trying a bunch of different sandwiches in roughly alphabetical order. I am also doing Falafels at the moment. THE MACHO MAN posted:a hero's task indeed You make me blush There *are* a lot of sandwiches on the list though
|
#
?
Feb 15, 2016 21:39
|
|
|
|
| # ? May 5, 2024 00:00 |
|
|
whoredog posted:Less boring entry in the homemade pizza contest (Chicken/bacon/spinach/alfredo) That's a nice looking sandwich.
|
|
#
?
Feb 16, 2016 03:03
|
|
|
Got some time to make an excellent sandwich yesterday. It's a holdover from the chickencheese era, my late contribution to the craft. I called it the Chickencheese Marinara. Cook a chicken breast in the oven, or in a pan. In another pan (or the same, but later) cook a few sliced tomatoes, some sliced up onions, a bit of diced garlic, salt, pepper, thyme and cracked red pepper flakes into a nice sauce. Once it's all liquid-like and saucy, cook as much moisture out as possible on low, and add in the chicken breast, sliced into small pieces. Add a handful of Mozzarella cheese, and let it simmer low until it's mostly emulsified solids and little bits of onion, garlic and chicken. Toast a bread roll, hollow out the inside a little bit, and you end up with this: It's super delicious and I forgot to take more pictures. YojimboMonkey posted:I've been working on a project where I'm going alphabetically through a list of sandwiches, trying every one and writing about them. Holy poo poo, where can I find this list? edit because my phone thinks its hilarious to change garlic to ginger for some loving reason DISCO KING fucked around with this message at 07:43 on Feb 20, 2016 |
|
#
?
Feb 19, 2016 23:02
|
|
|
I had this fried egg and salad sandwich for dinner the other night.
|
|
#
?
Feb 20, 2016 03:40
|
|
|
Napoleon Bonaparty posted:
Looks tasty I got the list from Wikipedia but my site is at http://www.sandwichtribunal.com/ edit: I should say *our* site as I have a group of friends who also contribute
|
|
#
?
Feb 20, 2016 05:00
|
|
|
Just wanna reiterate how cool this is and how happy I am that you shared the site. Also yeah, this: That list doesn’t have vastedda on it! Signed, A Sad NY Sicilian pane me cusa - it's basically lard fried spleen and maybe lung sandwich. No idea where you'd find state side unless you find a real deal sicilian place.
|
|
#
?
Feb 20, 2016 05:22
|
|
|
YojimboMonkey posted:No, I am in fact an American who is just trying a bunch of different sandwiches in roughly alphabetical order. I am also doing Falafels at the moment. Do you have a blog? i want to see all of the sandwhiches Edit: I should read threads But I did have my first Bahn mi yesterday
|
|
#
?
Feb 21, 2016 20:14
|
|
|
The Glumslinger posted:But I did have my first Bahn mi yesterday This is an important experience to have in your life
|
|
#
?
Feb 22, 2016 05:47
|
|
|
Although this is a shill website for Wisconsin cheeses, the recipes and pictures are really nice http://www.grilledcheeseacademy.com/recipe if you are looking for sandwich inspiration.
|
|
#
?
Feb 22, 2016 15:13
|
|
|
The Glumslinger posted:But I did have my first Bahn mi yesterday The first thing I did when I moved to Santa Clara was find a good place for Bahn Mi. I have no regrets.
|
|
#
?
Feb 23, 2016 21:37
|
|
|
About a year ago I made that Turkey Bacon Bravo you can get at Panera Bread for my family when I was visiting, and it was a huge hit. The sauce was the best part.
|
|
#
?
Feb 23, 2016 22:21
|
|
|
I see it is on your list, but pan bagnat - so good
|
|
#
?
Feb 25, 2016 01:20
|
|
|
Vietnamese place near my work does a great marinated mock duck banh mi. Warm, spicy, and juicy, absolutely wonderful.
|
|
#
?
Feb 28, 2016 17:44
|
|
|
 I went down the sandwich rabbit hole for an hour. And it was good.
|
|
#
?
Feb 29, 2016 18:55
|
|
|
Danish sandiches (Smørrebrød) are amazing. I had similar things in Sweden as well, but as far as sandwiches go I think the danes nailed it. There are heaps of different variations but they are typically served open with dark rye and a generous spread of butter. Ingredients can include gravlax (and many other types of pickled fish), remoulade, shrimp, cucumbers, roast beef, egg, roe, mayo, and heaps of other things. Its worth mentioning that the bread and butter alone are delicious and I could easily just eat that with a coffee.   Maybe a bit exotic for some but they really are delicious.
|
|
#
?
Mar 2, 2016 12:10
|
|
|
How do you guys like seasoning roast chicken for sandwiches?
|
|
#
?
Mar 3, 2016 01:41
|
|
|
22 Eargesplitten posted:How do you guys like seasoning roast chicken for sandwiches? You mean the seasoning that goes on while its roasted? Cumin, coriander, salt, something lemony- maybe some lemongrass or lemon thyme or straight up lemon
|
|
#
?
Mar 3, 2016 11:21
|
|
|
sage, thyme, marjoram, its all good.
|
|
#
?
Mar 3, 2016 15:43
|
|
|
Just had a pupusa at a Salvadoran restaurant. No pics because I'm deathly allergic to restaurant food photography, but if you can find a pupusería near you, I highly recommend them. I got mine with jalapeños, pork and cheese. Came with a side of fermented cabbage and carrots. It was kind of like how I'd imagine kimchi to taste like without the peppers.
|
|
#
?
Mar 10, 2016 04:24
|
|
|
Francesinha, y'all. Goddamn. Italian bakery white bread, with Edam cheese, Krakus ham, thin pan-fried sirloin, smoked Portuguese Linguica, fresh cocktail sausages (I used bangers), more Edam, a sunny-side up egg, more Edam, broiled, then doused in a rich thick tomato-beer sauce and served with fries. You crazy, Portugal. I had some weird sandwiches so far this month (fluffernutters and Fool's Gold Loaf were the other 2 on my List) but this one put a hurting on me. Oh yeah, almost forgot, I put some duck bacon in there too because why not?
|
|
#
?
Mar 29, 2016 18:48
|
|
|
sweet baby jesus.
|
|
#
?
Mar 29, 2016 19:25
|
|
|
22 Eargesplitten posted:How do you guys like seasoning roast chicken for sandwiches? i usually just do some salt and pepper and then stuff some herbed garlic butter under the skin on the breast side
|
|
#
?
Mar 29, 2016 20:19
|
|
|
Man you guys have been neglecting the sandwich love here for a while but I forgive you. I basically blew my own mind with this sandwich yesterday so I figured I'd share. It's chicken schnitzel with tikka masala sauce, pickled onions, tomato/cucumber salad, tomato and green chili chutneys. 
|
|
#
?
Oct 31, 2016 02:48
|
|
|
That looks tasty as heck. I'd maybe wrap it in some naan or other flat bread rather than standard sliced.
|
|
#
?
Oct 31, 2016 03:04
|
|
|
This one's a crosspost Grilled cheese & brisket Real old stuff I am digging up from my photo archives... Homemade challah bread I made into a BLT sandwich  Sourdough crisp bread with some fish based stuff on it (ice sea sallad, which I don't think means anything to anyone). Very finnish bread this.  Now I know americans are known for their sandwich proficiency, but in scandinavia we can do things with sandwiches too:   edit: had to rehost some stuff. His Divine Shadow fucked around with this message at 13:15 on Oct 31, 2016 |
|
#
?
Oct 31, 2016 13:12
|
|
|
May I recommend a sandwich from the original home of the sandwich, a chip butty  (Best with Daddy's sauce)
|
|
#
?
Oct 31, 2016 13:18
|
|
|
I shall buy some nutella today, a peanut butter & nutella toast, that's something.
|
|
#
?
Oct 31, 2016 13:27
|
|
|
Allow me to present the Francesinha. It's a Porto speciality. From wikipedia: Francesinha (meaning Little Frenchie or simply Frenchie in Portuguese) is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat and covered with melted cheese and a hot thick tomato and beer sauce served with french fries. The picture is of a Francesinha Especial with a fried egg on top. It is almost universally served with fino, a draft lager.
|
|
#
?
Oct 31, 2016 13:35
|
|
|
Veritek83 posted:That looks tasty as heck. I'd maybe wrap it in some naan or other flat bread rather than standard sliced. oh man I love naan! I didn't think the aesthetic I was going for in that particular sandwich would allow for it though. "docviagra[bteg posted:" post="465930055"] YojimboMonkey posted:You crazy, Portugal. feedmegin posted:May I recommend a sandwich from the original home of the sandwich, a chip butty Daddy's has kind of a weird texture, almost gelatinous? Tastes fine, but I don't see what sets it apart from HP sauce. I kind of like HP fruity the best  His Divine Shadow posted:
Does Dyrlægens Natmad count? I was researching that one a while back, definitely looking forward to trying more Smørrebrød 
|
|
#
?
Nov 2, 2016 03:20
|
|
|
I've fallen in love with a tuna melt recipe I found rifling through a family friend's cookbook a while ago. It's so simple, and if you're cooking for one, a can of tuna from Trader Joe's can easily make 3 sandwiches. 10 inches crusty French or Italian bread, split in half lengthwise (this is a lot of bread, so when I make these I'll instead buy a sour batard or something similar and just cut a thick slice normally) 3 1/2 ounces canned tuna 2 anchovy fillets, finely minced 2 tablespoons olive oil (I just use the oil from the anchovy tin) 1 teaspoon finely chopped celery 1 teaspoon capers, drained 1/2 teaspoon minced onion 1 teaspoon minced red bell pepper 1/2 teaspoon finely minced garlic 1 tablespoon grated Swiss cheese (I use sharp cheddar sometimes) 1/2 teaspoon freshly squeezed lemon juice Salt and pepper to taste For the topping: 6 strips of red bell pepper 2 anchovy fillets (optional) 2 tablespoons grated Swiss cheese (or whatever you used up above) Now, it says to preheat the oven to 500F, brush the bread with olive oil, put it in for 5 minutes until lightly browned, then to take it out to put the mixture and toppings on and then put it back in for 5-10 minutes or until the cheese has fully melted. But that's a lot of time and a lot of heat, so I'll do it at 450F for 2:45 each, and it turns out fine. I'll also usually add more of the veggies, since my cutting skills aren't that great.
|
|
#
?
Nov 5, 2016 17:02
|
|
|
That is a lot of effort to go to for a tuna sandwich.
|
|
#
?
Nov 5, 2016 17:23
|
|
|
It was from a fancy cookbook, yeah. But it's easier in practice.
|
|
#
?
Nov 5, 2016 18:44
|
|
|
YojimboMonkey posted:oh man I love naan! I didn't think the aesthetic I was going for in that particular sandwich would allow for it though. I'm partial to "Gammel ost med fedt og sky" (mature, pungent tilsit-style cheese in thick slices on top of pork drippings with sliced aspic on top) :d
|
|
#
?
Nov 5, 2016 20:25
|
|
|
I was surprised to discover that Anthony Bourdain's recipe for Tuna Salad is the same one I came up with on my own years ago; since then I've cut back on the mayo a bit, adding dijon mustard and celery seed.
|
|
#
?
Nov 9, 2016 01:05
|
|
|
Coupla fish sandwiches for your pleasure, both from my local joint, which is also the best. Note the light, airy buns, toasted on the grill. The swordfish sandwich. It's crucial not to have a dark, fishy taste here. Marinade goes a long way towards bringing out the best flavors of the swordfish.  The lobster roll. Some like the hot dog bun style but I prefer a shitton of lobster meat stacked high on a roll. Mayo works well but so does a good drenching in melted butter.
|
|
#
?
Nov 20, 2016 08:49
|
|
|
Here's a finnish sandwich, a bit different from your regular american sandwich. Way simpler, bread, butter, meat, and a glass of milk to go with. And while it seems to me that in america a bread is just something light and fluffy to hold the meat and other stuffing, the main part of this sandwich is the bread. 100% rye, dense, chewy, heavy, the meat and butter is just accents to the bread itself. My SO complains it hurts your jaw after a while of chewing. Doesn't look like much but it'll keep me going for hours.
|
|
#
?
Dec 21, 2016 10:35
|
|
|
Is that cheese too, or just a FUCKLOAD of super thick butter?
|
|
#
?
Dec 21, 2016 23:09
|
|
|
In Finland, butter is cheese.
|
|
#
?
Dec 22, 2016 00:36
|
|
|
Looks like I know where all my excess butter is going next week.
|
|
#
?
Dec 22, 2016 02:16
|
|
|
|
| # ? May 5, 2024 00:00 |
|
|
Smoked tri tip from Willow Market in Menlo Park. One of the best smoke rings in California. They just started doing pulled pork and hot links, too. I've gotta post one of my Reubens with homemade pickled onions, sauerkraut, and bread soon.
|
|
#
?
Dec 22, 2016 08:01
|
|