The Sammich Thread

[Crumb]

I like a good Sammich. :sammich:

I like the unique flavor combinations of some of the more unusual varieties. My long time favorite has been the Monte Cristo which I rarely pass up if I see it on a lunch menu. I have never tried I homemade version yet though.

Recently I was introduced to the Reuben. A homemade version with sour kraut. At first I was trepidacious in trying it with kraut and 1000 island, but I found it delicious and I have purchased some ingredients to try and make my own. I was at a chain restaurant the other day and saw one on the menu that was made with cole slaw. :vomit: I didn't try it. :not: What are the traditional ingrediants for a reuban? Does anyone have any tasty variations?

Are there any other interesting :sammich:'s that I should try?

[Legs]

I make Reuben sandwiches at least once a month... I don't use 1000Island dressing though.. yuck. I used Russian Dressing :yup:

So basically I butter some pumpernickel, then layer some thinly sliced corned beef, swiss cheese, fresh ground pepper, hot saurkraut, russian dressing.. then grill on both sides... :)

I have never been fond of the Monte Crisco sandwich because of the powdered sugar. With out the sugar it is A-okay. :D

[godfry n. glad]

Ah... The Reuben.

The best Reuben I ever had (multiple times, of course) was from a small hole-in-the-wall restaurant near the PSU campus, known as Reuben's Five. I still hold it as the exemplar of the perfect Reuben.

It requires three slices of carraway or Russian rye (I prefer the carraway, but it's not everyone's slice o'bread), with the sauerkraut and 1000 Islands dressing between the one outer slice of bread and the center slice and the smoked meat (corned beef or pastrami) and Swiss cheese between the other outer slice and the center slice. The sammich should then be grilled to a golden brown, melting the cheese, and served hot.

Since the demise of Reuben's Five, I've been testing other Reubens. The only thing which has come close (and, in the sense of the meat, surpassed it) was the Smoked Meat Sammich at Swartz's Deli in Montreal. Mmmmm-mmm, melt in your mouth goodness.

[Skep]

A reuben sandwich has corned beef, sauerkraut, and swiss cheese on rye. Then it's grilled. Served with Thousand Island dressing. Sometimes you'll see a Reuben made with pastrami, which is just smoked corned beef. I love Reubens. I think the cole slaw variation is an abomination. :glare:

I like Philly cheese steak; there's a sammich shop near me that makes them authenticlike.

And BLTs. But not the kind you get at most restaurants. My way. :whup: I'll see if I've posted the recipe before and link to it, otherwise I'll write it up and post it later.

And subs, and PB&J, and brats, and Italian beef/sausage combo bombers...

:sammich:

[livius drusus]

What's a Monte Cristo? I had never heard of one until it was mentioned on The Simpsons last night, as luck would have it. There's sugar on it? If so, that pretty much breaks the deal for me.

Let's see... In NY deli terms, I've come to appreciate the Reuben (I hated rye bread when I was a girl and I still have issues with sauerkraut, but now that my palate has matured I recognize how wonderous a combination it all is), but my favorite sammich is probably the open-face turkey. What can I say? I like utensils and I love gravy, so open-faced turkey is a dream come true for me.

A local deli 'round here makes an outlandishly good roasted turkey (freshly cut from the day's roast right before your eyes), lettuce, tomato, blue cheese and cayenne mayo (yes that's right; I said mayo. It's different all cayenned up.) sammich on ciabatta bread which I absolutely adore.

My favorite make at home sammich (as long as home is Rome, natch) is Milanese salami, roasted red peppers, baby pecorino (no older than 30 days) on a Roman roll known as a rosetta.

[Crumb]

I think the cole slaw variation is an abomination.
We can agree on this.

The Reuben I had was pastrami. I am a big fan of pastrami so I bought the good pastrami to make me a Reuben, which I might as well try for lunch I guess. I like to fry the pastrami when I make other sammich's so I will try that with the reuben too.

I like Philly cheese steak; there's a sammich shop near me that makes them authenticlike.
I like these too. Though I doubt I would know an authentic one if it bit me in the ass.

And BLTs. But not the kind you get at most restaurants. My way. :whup: I'll see if I've posted the recipe before and link to it, otherwise I'll write it up and post it later.
Please do.

[Lauri D]

Huh! Just today, after pretty much fully recuperating from the root canal, I said "Damn, I'm hungry! I want.... a Rueben!"

So we went to this little cafe nearby that has a sublime one, but they were CLOSED! ON VACATION! :hairpull:

It's the sauerkraut that does it for me. Must have lots and lots of sauerkraut.

Anyhoo, my other favorite sandwich is a french dip (should that be capitalized?) and I like it with lots of swiss cheese (big surprise on the cheese, eh?) and caramelized onions if possible.

[godfry n. glad]

Huh! Just today, after pretty much fully recuperating from the root canal, I said "Damn, I'm hungry! I want.... a Rueben!"

So we went to this little cafe nearby that has a sublime one, but they were CLOSED! ON VACATION! :hairpull:

It's the sauerkraut that does it for me. Must have lots and lots of sauerkraut.

Anyhoo, my other favorite sandwich is a french dip (should that be capitalized?) and I like it with lots of swiss cheese (big surprise on the cheese, eh?) and caramelized onions if possible.

French dip = Jerry Lewis

(Isnt' that the "Freedom Submersible" these days?)

[Crumb]

"Freedom Submersible"
:tmlol:

My gf makes a great dip with pastrami, mayo, and sometimes cheese. It is yummy.

[Lauri D]

French dip = Jerry Lewis

(Isnt' that the "Freedom Submersible" these days?)

:chuckle:

[Ensign Steve]

They were talking about grilled cheese on the radio this morning. Mmmmm... grilled cheese. Thick slices of cheddar on Italian bread, spread thick with real butter. Cooked slow so the heat penetrates the thick cheese and gets it all melty. Then when you eat it, you dip it in ketchup. YUM YUM! With a pickle spear. :sammich:

[Lauri D]

They were talking about grilled cheese on the radio this morning. Mmmmm... grilled cheese. Thick slices of cheddar on Italian bread, spread thick with real butter. Cooked slow so the heat penetrates the thick cheese and gets it all melty. Then when you eat it, you dip it in ketchup. YUM YUM! With a pickle spear. :sammich:

:madlove:

When I was going to college the student union cafe served just this type of grilled cheese... gotta have the ketchup and EXTRA pickle spears!

Does anybody 'round these parts have tips on how to make grilled cheese at home to come out right? When I do it they always end up kinda soggy :sadcheer: (I like to use several kinds of cheese at the same time, but none of that "American" crapola. That stuff is only to be eaten straight from the plastic whilst drunk :P )

[Ensign Steve]

Lotsa butter and cook it slow. Also, I think it helps to use a harder bread than "white." Such as italian or sourdough.

[godfry n. glad]

My favorite make at home sammich (as long as home is Rome, natch) is Milanese salami, roasted red peppers, baby pecorino (no older than 30 days) on a Roman roll known as a rosetta.

Now, I'm a fan of the hoagie (aka sub sammich) with pepperoni, dry salami, tomatoes, lettuce, oil, vinegar and shredded peppericini. What you've described sounds excellent, if a bit pretentious.

A rillyrilly good gyros, with slow-simmered spiced lamb, Greek pita, lettuce, tomatoes and tzatziki, is a joy to the taste buds. The problem is, so many of them are bad, for any number of reasons. Crumb, if you haven't been to the little Greek deli at 18th and E. Burnside, get yourself over there. They have the best in the area.

Then, there's falafel. It's rare that one can find a decent falafel sammich, but it can be done. Search for Lebanese restaurants (in PDX, see Ya Hala at 80th and SE Stark). The best I ever had were from the street vendors in Jerusalem. Taaaaaaasteeeee.

[Legs]

What's a Monte Cristo? I had never heard of one until it was mentioned on The Simpsons last night, as luck would have it. There's sugar on it? If so, that pretty much breaks the deal for me.


It is a ham/turkey sandwich with cheese, on thick bread slices, dipped in egg and fried like french toast... traditionally it is dusted with powdered sugar and served with a preserve for dipping (like current jelly)

The sugar really put me off... but I like this sammich fine without the powdered sugar :yup:

[Crumb]

Lotsa butter and cook it slow. Also, I think it helps to use a harder bread than "white." Such as italian or sourdough.
I'm with JD on this. The slower you cook a grilled cheese the better it tastes. I like mine with cheddar, garlic and seasoning salt. Mmm.

ETA: Thanks for the tips Godfry I'll have to check the Greek place out. I really like the gyro.

[godfry n. glad]

Okay... I know I'm going to take a raft of crap for this, but has anyone else had a fried baloney (bologna) sammich?

I loved these when I was a kid. Of course, bologna is naught but nose and hoof parts with insect bits and other flotsam packed in a tube and sliced thin, but when it's fried (browned, actually) and then placed on a decent whole grain bread with mustard...it's actually pretty tasty. Much, much better than that cold cut stuff.

[livius drusus]

Now, I'm a fan of the hoagie (aka sub sammich) with pepperoni, dry salami, tomatoes, lettuce, oil, vinegar and shredded peppericini.

Ah now, in Connecticut that would be a grinder and very delicious they are indeed.

What you've described sounds excellent, if a bit pretentious.

It's as rustic as it gets over there. It only becomes pretentious here because the ingredients become "gourmet imports" as soon as you ship them out of the country.

Then, there's falafel. It's rare that one can find a decent falafel sammich, but it can be done. Search for Lebanese restaurants (in PDX, see Ya Hala at 80th and SE Stark). The best I ever had were from the street vendors in Jerusalem. Taaaaaaasteeeee.

I seriously can't think of a single Lebanese restaurant offering I don't adore. Falafel is high on the list of deliciousness.

It is a ham/turkey sandwich with cheese, on thick bread slices, dipped in egg and fried like french toast... traditionally it is dusted with powdered sugar and served with a preserve for dipping (like current jelly)

The sugar really put me off... but I like this sammich fine without the powdered sugar :yup:

I'm with you. It sounded great until the sugar and jam part.

[Legs]

I'm with you. It sounded great until the sugar and jam part.

They call it preserves to be fancy & high falootin' but we all know it's jam.

I have occasionally seen it on the menu with maple syrup for dipping.

[livius drusus]

Yeeeeah... I'm going to have to past on all the sammich sweeteners. :yuck:

[Crumb]

I have never dipped a Monte Cristo and don't need the powdered sugar.

[Legs]

I have never dipped a Monte Cristo and don't need the powdered sugar.

I know.. it's nuts (http://www2.hfcc.edu/5101/5101/pages/montecristo.html)
http://www2.hfcc.edu/5101/5101/graphics/montecristo.gif

[Legs]

Yeeeeah... I'm going to have to past on all the sammich sweeteners. :yuck:

Hi liv, I am not one for sweet foods either, but I do like chicken salad with sweet raisins & walnuts, sometimes some cubed mango too. Very good on a :croissant:

[livius drusus]

Raisins and walnuts and mangos, oy vey... I must admit, though, I recently broke down and tried a chicken salad with grapes, and it made a delicious sammich (I didn't think to put it on a :croissant:, though, damn my eyes).

[Legs]

You know what? I was going to say grapes.. but I thought you would think I was weird... sometimes I halve them and put them in my chicken salad... also a sprinkle of sweetened shredded coconut. :hungry:

[Dingfod]

I love Monte Cristo sammiches, but I've never even seen one with powdered sugar or had one served with maple syrup. However, I'm not sure I wouldn't like them that way.

I know livius hates sweet stuff on sammiches, she has no respect at all for Miracle Whip, which is just sweet and lightly spicy mayonnaise. Mayonnaise by itself might as well be butter as far as I'm concerned. I only tolerate the stuff. It's not too bad mixed with mustard though, as in Dijonnaise.


My most recent favorite sammich concoction is peanut butter and bacon on Pepperidge Farm cinnamon swirl bread.

[Legs]

I like pitas, stuffed with grilled chicken, red pepper slices, avocado & tzatziki sauce

[freemonkey]

Okay... I know I'm going to take a raft of crap for this, but has anyone else had a fried baloney (bologna) sammich?

Yes! I haven't had one in many years, but its tasty. I like the bologna crispy.

I like many, many sammiches.

I've never had a Reuben, though, because I don't like Swiss cheese.

I've never had a French dip, don't really know why. But my other half gets them all the time.

Ketchup on grilled cheese? That's just nasty.

So is Miracle Whip.

[viscousmemories]

I was at a chain restaurant the other day and saw one on the menu that was made with cole slaw. :vomit: I didn't try it. :not:
A reuben sandwich has corned beef, sauerkraut, and swiss cheese on rye. Then it's grilled. Served with Thousand Island dressing. Sometimes you'll see a Reuben made with pastrami, which is just smoked corned beef. I love Reubens. I think the cole slaw variation is an abomination. :glare:
The two delis I worked at had reubens just as Skep describes them here, but they also had what they called a "Georgia Reuben" wherein the corned beef is replaced with sliced smoked turkey and the sauerkraut with cole slaw. Actually Zingerman's (the first deli I worked at) came up with it first and Amer's (the second) stole it. Even used the same number (18) and name for it until Zingerman's sued them, then it became the "#81 Amer's Georgia Reuben".

Anyway, I don't like corned beef but I loved the Georgia Reuben with Sauerkraut. :D

I used to love eating pastrami on grilled challah with yellow mustard when I was drunk.

I'm not really picky for the most part; I like all kinds of sandwiches.

[Dingfod]

Dink's, a BBQ joint in Bartlesville, Oklahoma, has what they call a "Pig Special", sliced BBQ pork with coleslaw on a buttered bun. My wife thinks they're delish.

[godfry n. glad]

Then, there's falafel. It's rare that one can find a decent falafel sammich, but it can be done. Search for Lebanese restaurants (in PDX, see Ya Hala at 80th and SE Stark). The best I ever had were from the street vendors in Jerusalem. Taaaaaaasteeeee.

I seriously can't think of a single Lebanese restaurant offering I don't adore. Falafel is high on the list of deliciousness.

With a falafel sammich, the falafel itself is very important, but it's the salade that makes the sammich. The street vendors in Jerusalem always had four different kinds of salade. Maybe it's something in the air pollution at Ben Yehuda and King George that made all of them taste sooooo good. (We've chain here called Garbanzos, it's falafel sans are atrocious. :yuck: )

[pescifish]

Does anybody 'round these parts have tips on how to make grilled cheese at home to come out right? Heavy bread, butter on the outside. I use my George Foreman grill. If I put any veggies (tomato or onion), I put it between two pieces of cheese, not next to either slice of bread.

[BronxBriar]

Okay... I know I'm going to take a raft of crap for this, but has anyone else had a fried baloney (bologna) sammich?

I loved these when I was a kid. Of course, bologna is naught but nose and hoof parts with insect bits and other flotsam packed in a tube and sliced thin, but when it's fried (browned, actually) and then placed on a decent whole grain bread with mustard...it's actually pretty tasty. Much, much better than that cold cut stuff.

Yeah man! Fried Baloney rocks! :yup:

that and Fried Spam on white.

I use ketchup though...I despise mustard. sorry.

[livius drusus]

Does anybody 'round these parts have tips on how to make grilled cheese at home to come out right? When I do it they always end up kinda soggy :sadcheer: (I like to use several kinds of cheese at the same time, but none of that "American" crapola. That stuff is only to be eaten straight from the plastic whilst drunk :P )

On top of all the excellent advice you've already gotten, I'd add that a cast iron skillet makes the best grilled cheeses imo, because of the way they retain heat. What cheeses are you using, btw? Some aren't very conducive to meltage.

[Skep]

Colby makes a great grilled cheese sammich. It is a superior melting cheese. Monterrey Jack is another. :mousecheese:

[viscousmemories]

Colby makes a great grilled cheese sammich. It is a superior melting cheese. Monterrey Jack is another. :mousecheese:
But Muenster is the best. :yup:

[Skep]

How could I have forgotten my favorite cheese? :doh: But Muenster is almost too melty.

[Fencesitter]

Soy cheese grilled cheese sammiches. YUM!

Grilled eggplant, grilled red peppers, grilled zucchini, lettuce, tomato, onions with mustard on a hoagie. :yup:

Hummus sammiches are OK. I like falafels with the hummus in the sammich better.

Before I became a vegan, I liked tuna, tofu and bean sprouts on wheat bread. Egg salad with bean sprouts is also very good.


Fence

[livius drusus]

Grilled eggplant, grilled red peppers, grilled zucchini, lettuce, tomato, onions with mustard on a hoagie. :yup:

That's good stuff, there. I also like it when the eggplant, peppers and zucchini have been marinated in a vinegar-based dressing instead of grilled. You can keep jars of that stuff in the fridge for your sandwich-making convenience.

Egg salad with bean sprouts is also very good.

Yes ma'am, and egg salad with haricot verts, too. :yup:

[godfry n. glad]

Hummus sammiches are OK. I like falafels with the hummus in the sammich better.

Fence

I consider the hummus to be a given in a falafel sammich. The hummous does not have to taste like dirt.

[PinkRose]

Details, a veggie rueben.......YES its like SEX....Yum, Yum... :yup:

[HighOnHotSauce]

Salami, American cheese, lettuce and mayo on a croissant. Yummy!!!!

[godfry n. glad]

Recently I was introduced to the Reuben. A homemade version with sour kraut. At first I was trepidacious in trying it with kraut and 1000 island, but I found it delicious and I have purchased some ingredients to try and make my own. I was at a chain restaurant the other day and saw one on the menu that was made with cole slaw. :vomit: I didn't try it. :not: What are the traditional ingrediants for a reuban? Does anyone have any tasty variations?

You might want to check out next to the Berlin Inn on the south side of SE Powell at 13th. There's a little deli that sells sandwiches over the deli counter. German food. They might have a decent Reuben.

[Dingfod]

Salami, American cheese, lettuce and mayo on a croissant. Yummy!!!!That's an abomination. Where's the hot sauce?

[Dingfod]

Details, a veggie rueben.......YES its like SEX....Yum, Yum... :yup:That's an abomination. A sammich isn't a sammich unless it has either meat or peanut butter... unless it's a potato chip sammich.

[livius drusus]

How about fish? Tuna salad sammiches should count as sammiches, no?

[Dingfod]

Fish is meat.

[livius drusus]

Is not. Not in Italy anyway.

[Dingfod]

Fish is primarily animal protein, thus it's meat.


Let me clarify. Fish is the muscle flesh of an animal, thus it's meat. If I had not clarified, one might come back at me with things like eggs (not meat, but a fried egg sammich can be quite good, also egg salad), or semen (jism might be edible, but I'm not sure how good it would be on a sammich).

[livius drusus]

Is that the definition of meat? It's certainly not a universal one. Mebbe I should start a new thread on it.

[Dingfod]

Is that the definition of meat? It's certainly not a universal one. Mebbe I should start a new thread on it.
See my clarification above.

[livius drusus]

If I had not clarified, one might come back at me with things like eggs (not meat, but a fried egg sammich can be quite good, also egg salad), or semen (jism might be edible, but I'm not sure how good it would be on a sammich).

:giggle:

I had thought of the egg counter-example, but you'll be relieved to hear I wasn't even contemplating a sperm retort. Thanks for the clarification; it makes sense to me.

Now, since you brought it up, let's hear it for the fried egg sammich. My dad used to call them Egg Specials and he made them perfectly so the yoke was just wet enough to spread a little without ever being drippy.

[Dingfod]

I like scrambled egg sammiches too.

[Fencesitter]

That's an abomination. A sammich isn't a sammich unless it has either meat or peanut butter... unless it's a potato chip sammich.

Well, that makes it a little tough for us (me) vegans. Peanut butter on everything isn't appetizing. Potato chips might be OK, though.

Fence

[Dingfod]

Well, you can just ignore me and keep on eating your dainty cucumber and hummus pita bread sammiches, no problem by me.

[livius drusus]

Mmmm... Cucumber and hummus pita sammiches... :homdrool:

One of my favorite pita sammiches is a greek spinach salad stuffed into a lightly toasted whole wheat pocket.

[Skep]

Okay, here's how I make my BLTs. :hungry:

Cook up a pound of bacon using your favorite method. I like to cook it on a sheet pan in a 350 deg. oven.

Squeeze the seeds and juice from 3-4 medium fresh garden tomatoes and slice.

Get an 18 in. loaf of french bread and slice it lengthwise. Remove some of the bread to make a hollow in each half. Butter the inside of each half and sprinkle generously with this stuff (http://www.mccormick.com/productdetail.cfm?id=6362). Toast under a broiler until golden brown. The reason for toastng under a broiler is that you dont want the crust to get too crisp. Spread mayo or Miracle Whip to which a bit of horseradish has been added (to taste) on both halves.

Layer the bottom half with romaine lettuce, tomato, and bacon. Put the lid on and cut into 4 sammiches. Serve with pickles, potato chips, and iced coffee or tea.

Enjoy. :)

[viscousmemories]

Put the lid on and cut into 4 sammiches.
Phew! The whole time I was reading that I was thinking, "Damn that's one HUGE sandwich". :)

[freemonkey]

let's hear it for the fried egg sammich.
Yay! :cheer:
Cucumber and hummus pita sammiches... Yay! :cheer:

Okay, here's how I make my BLTs. O.M.G., yes. That sounds much like a BLT sub I used to get in a sub shop back in Illinois. :drool:

After reading about some of the grilled cheese sammiches here, I'm wanting to try a multi-cheese with garlic-sauteed mushrooms on thick bread. Whatcha think?

[livius drusus]

That sounds dee-licious, freemonkey. I'd add some minced fresh herbs to the post-sautee oil, then brush the mixture on the outside of the bread. Then grill it up in a cast iron skillet sans butter.

Something for both the taste buds and the arteries. :)

[Godwhacker]

Pittsburgh is famous for two kinds of sammiches

First, is the Primanti Bros sandwhich, which is a hunk of meatloaf like meat, topped with lettuce, etc., but the kicker is that it is also topped with fries and cole slaw. So instead of having your fries and slaw on the side, they are in the sandwhich.

The second is an unofficial sammich. The chipped ham. Basically chipped ham is sliced super thin, so its just chips of ham which kind of stick together in a lump. Usually eated on white bread with mayo, which makes it stick to the top of your mouth....in case you get hungry later...

[viscousmemories]

:puke:

[Ensign Steve]

Those both sound super yummy. vm is just a barbarian.

[livius drusus]

/me is also a barbarian.

[Ensign Steve]

The BBQ place I order from also puts cole slaw on your sammich if you ask for it. That's good stuffs.

[livius drusus]

Isn't it drippy and greasy and messy? :yuck:

[Ensign Steve]

Oh god, yes! Also, the slaw is cold and the meat is hot, so the whole thing averages out to, like, tepid. Mmmmm!

[Skep]

Mmmmmm... shredded BBQ pork sammich with cole slaw on. :yup:

[livius drusus]

:vomit:

[Fencesitter]

Another barbarian here.

But I'm surprised that no one barfed at my tofu, tuna combo. I had a guest over who ate the whole sammich and said she loved it. Then I told her what it was and it looked like she was going to barf. :giggle:

Fence

[Adora]

They call it preserves to be fancy & high falootin' but we all know it's jam.
Isn't there a difference between jam and preserves? Does jam have more apples or filler fruit in it, whereas preserves have mostly the fruit on the label?

Anyway, I'd certainly go a monte cristo :D. Sounds yum. Well, if somebody else cooked it, of course.

I ate a vegemite sammich the other day. Well, my version thereof, where I mix the spread and vegemite together so much that sometimes people mistake them for peanut butter sandwhiches. I hadn't had one for a while (being unable to chew properly and all) and it was good. I usually don't have butter or margarine on my sandwhiches. Especially if they have lots of salad on them. I'm not big on oils/fats in that way.

Generally though, I like chicken avocado sammiches (hold the mayo) and turkey/cranberry/cheese combos the best. Mmmm. Chicken avocado ones are really nice if the avocado has been made up into guacamole or the chicken is leftovers and has soaked up some yummy flavours from last night, like garlic or tomato or even sweet-and-sour. Egg sammiches have always had a special place in my heart since I was little. Just mash it all up with a bit of mayo and a few bits of lettuce. Mmm eggy sammiches. And of course, you can't go past the "Heart Attack on Bread" fried egg, bacon, cheese and sauce sammich in you haven't had breakfast and the refec is still serving brekkie. Toasting anything makes it better. The only other sort of red-meat I have on sandwhiches is occasionally if there's roast leftovers and I just slap some tomato sauce on it and have a munch. I prefer my ham or salami eaten seperately.

I had one of the yummiest sandwhiches the other day (obviously, before I got my teeth pulled). It was a foccaia with turkey, watercress, capsicum, tomato, spanish onions, lettuce, alfalfa, cranberry sauce and (this is the best bit) camembert cheese all wrapped up deliciously. I was very impressed. And so stuffed with ingredients that it was definitely worth the 7 bucks I paid for it since it was, in mass, probably bigger than those stupid subway things that they try and fob off as "sandwhiches".

On that note, Subway is the anti-sandwhich and should be banned under a UN convention. Ew. Seriously. I can't believe people pay money for that shit. Only time I ever ate there was with a freebie with a friend. And it was gross.

[RevDahlia]

On that note, Subway is the anti-sandwhich and should be banned under a UN convention. Ew. Seriously. I can't believe people pay money for that shit. Only time I ever ate there was with a freebie with a friend. And it was gross.
Agreed. Subway's sandwiches are fucking depressing. They always taste like green peppers, even if you ask them to hold the peppers, and they're always weirdly clammy. Hate.

Lemme see. I love sandwiches. My current favorite sandwich is made by a local catering company called Foodhead; they call it "My Big Fat Greek Pita Wrap", which is really dumb especially considering it isn't even Greek, but the sandwich itself is delicious. Primarily eggplant and tahini, with some tabbouleh and hummus. Very good.

I am also partial to a nice club sandwich. It must be on whole-wheat toast, no arty bread. If the meat is chicken, it must not be sullied with cheese; if the meat is turkey, Swiss cheese is the thing. If I find a club sandwich that contains avocado, I'm in heaven.

I used to go to a joint in Pasadena, CA called Busters, which made the perfect veggie sandwich. Avocado, provolone, sprouts, shredded carrot, ranch dressing and some other stuff, on a hypnotically perfect whole-wheat baguette. It was really the bread that made it.

Pulled-pork sandwiches with vinegary sauce. Salmon salad sandwiches with capers and dill. Muffulettas (hold the mortadella, that stuff's vile.) Brie and arugula sandwiches with vinaigrette on ciabatta. Mmmm, sandwiches.

[Corona688]

On that note, Subway is the anti-sandwhich and should be banned under a UN convention. Ew. Seriously. I can't believe people pay money for that shit. Only time I ever ate there was with a freebie with a friend. And it was gross. Tell me about it. They can toast their sandwiches now though, which makes them a fair bit mor edible.

[pescifish]

I used to go to a joint in Pasadena, CA called Busters,Aha! Another RevDahlia L.A. area restaurant tip! Zankou's Valley store ruled chicken roost!

I need to get my car in for service, perhaps I'll hunt down that Busters place. Do you remember where it's located, RevDahlia? (Erm... do you think it's still there?)

[RevDahlia]

I used to go to a joint in Pasadena, CA called Busters,Aha! Another RevDahlia L.A. area restaurant tip! Zankou's Valley store ruled chicken roost!

I need to get my car in for service, perhaps I'll hunt down that Busters place. Do you remember where it's located, RevDahlia? (Erm... do you think it's still there?)
I am so, so stoked that you loved Zankou. Of course I knew you would. :D

Buster's is in South Pasadena, on Mission about half a mile east of Fair Oaks. At least I think it is. If it isn't there anymore, I will be very sad.

[Skep]

Buster's is in South Pasadena, on Mission about half a mile east of Fair Oaks. At least I think it is. If it isn't there anymore, I will be very sad.
This (http://www.insiderpages.com/search/aee1378bef2ab08d8503613d85fa4ed0/details.html) must be the place.

[pescifish]

Thanks, Skep and RevDahlia! I used to work for a geophysics firm on Arroyo Parkway at the spot the 110 comes in; we used to head down to that area of South Pasadena all the time -- but maybe we focused on the ice cream!

[RevDahlia]

Buster's is in South Pasadena, on Mission about half a mile east of Fair Oaks. At least I think it is. If it isn't there anymore, I will be very sad.
This (http://www.insiderpages.com/search/aee1378bef2ab08d8503613d85fa4ed0/details.html) must be the place.
That's it, indeed. The definitive veggie sandwich usually sells out pretty quick, so go early.

[Clutch Munny]

My two fondest memories of New Orleans: the Aquarium of the Americas, and a fabulous muffaletta. Yum.

[RevDahlia]

My two fondest memories of New Orleans: the Aquarium of the Americas, and a fabulous muffaletta. Yum.
I just went to New Orleans for the first time, and the Aquarium of the Americas was my favorite part too. That white alligator, my God. (Also up there were the barbecued shrimp at Pascal's Manale...)

[freemonkey]

After reading about some of the grilled cheese sammiches here, I'm wanting to try a multi-cheese with garlic-sauteed mushrooms on thick bread. Whatcha think?

That sounds dee-licious, freemonkey. I'd add some minced fresh herbs to the post-sautee oil, then brush the mixture on the outside of the bread. Then grill it up in a cast iron skillet sans butter.

Something for both the taste buds and the arteries. :)

I made one last night. Garlic & crimini mushrooms sauteed in butter, pepper-Jack cheese and that finely grated Mexican cheese (I had to use what was in the house) on foccacia bread, grilled slowly in a cast-iron skillet. Sooooooooooo good.

Why don't we have any "yummy" smilies?

[Ensign Steve]

Tonight's sammich is inspired by the Royal Burger at Red Robin (which is crap, btw... Red Robin is crap, I mean, not the Royal Burger).

Ingredients:
1 Hamburger Patty
1 Fried Egg
2 slices White Bread
condiments to taste. (in my house that translates to ketchup, mustard, pickles, salt and pepper) mmmm...

I wish I had some cheese. Check me out, though! I'm cooking! I have the bread in the toaster, the patty on the GF grill, and the egg on the stove. I feel like gosh-darn Harriet Nelson up in heah!