What's between your slices of bread? Favorite Sandwiches

Do you have a favorite sandwich? The always welcome go to meal when in a pinch? Something you never turn down when it's offered?

With the garden producing some tomatoes I always ALWAYS love a simple tomato sandwich.

Toasted white bread, mayo on both pieces of bread, slices of fresh tomato, salt and pepper.

So simple, yet so delicious.

Obvious segue from that is the BLT which them transitions right into turkey club.

But for simplicity, freshness, and outright emotional satisfaction - the simple tomato sandwich rocks my world.


What you got? How do you make it? Enlighten us.

I make Hero Sandwiches. Basically I make french toast, add some real ham slices (thick and sauteed), some real swiss cheese and make sure it's melted, then add some maple syrup. These things don't last long.

Toasted sesame seed bagel halves, piled with cream cheese, topped off with thick slices of cold smoked salmon (or lake trout). All while the bagel is still almost too hot to touch out of the toaster. It might be the route to a jammer, but it is pretty awesome.

Simple but marvelously tasty is toasted pumpernickle or rye, spread with mayo, topped with thick bacon slices and topped with slices of real garden tomatoes, the tart tangey ones, not the bland supermarket jobs. Grind fresh pepper and a shake of sea salt on top, and you're good to go jumper!

For serious fuel, heavy rye loaded with pastrami, pfeiffersalami, black forest ham, and Lowensenf mustard. Must weigh at least one pound when completed, or go back to the counter and start over. Thick slices of Asiago cheese added is more than acceptable, although Swiss or Provolone are also permissible.

For fast, efficient sandwiches, a drained can of albacore, a goodly dash or two of mayo to make it spreadable, a slice of onion finely chopped, lots of coarsely ground black pepper, thrown between rye or pumpernickel or shwartzbrot. Even healthy!

For the military, the ubiquitous PB and jam sandwich - because that's all you're going to get for ingredients when the food truck arrives. Although... I have made mashed potato sandwiches, chili sandwiches, shepherd's pie sandwiches, grits sandwiches with lots of hot sauce to disguise the taste, ice cream balls wrapped in white bread (usual problem... mess tin is full of meat and gravy, so where do you put the ice cream), etc. The PB & J sandwich can be muchly improved if there is time by adding a goodly dollop of corn syrup or honey to the PB, along with a bunch of butter, and stirring the mess together. Then you can drop the J if you so wish.

I love A&W Teenburgers... do they count as sandwiches? Ridonculously expensive these days, however, so I generally give them a pass.

I leave the white bread and cucumber slice sandwiches with the crusts sliced off to the elite crowd out there who drink tea with their pinky pointing in the air. A real sandwich should get your attention and fuel the machine.

And now I'm hungry and there ain't a damned thing in the house except a few cans of mackerel and a few left over hamburger buns. Hmmm... mackerel sandwich... worth a shot...

Bread, mayo, and thinly sliced turkey. Tada! I eat 'em a few times a week.

pbnut wrote:

Bread, mayo, and thinly sliced turkey. Tada! I eat 'em a few times a week.

Needs mustard and American cheese.

Or, lettuce, tomato, and BACON!!!!!!

Hot turkey sandwich made from left overs...could eat em for weeks.
And special note to PB+J...the best sandwich to handle, frozen lunch syndrome, in the winter.

For a restaurant sandwich I'll go with a thinly sliced hot roast beef sandwich with au jus (french dip) , melted cheese, and a side of onion rings plus a deli pickle slice.

Something like this:




Add a little horseradish and it's heaven on a plate.

Awesome, a food thread!

While the French Dip looks awesome, its gotta be a Pork Banh Mi sandwich for me. Its a little French.



Not mine, of course, but I do make them when I can't get into the city to buy one.
http://www.epicurious.com/recipes/food/views/Pork-Meatball-Banh-Mi-356790

Don't even think of making them without this sauce to dip.
http://southeastasianfood.about.com/od/marinadesdipss5/r/VietnamDipSauce.htm

Schnitzel on a Brochen with Senf (german mustard) and a

Ah jeez... I'll take about half a dozen of those. Ein bier vom fasse. And some of those big white radishes...

I don't suppose that picture is from a restaurant somewhere in Montana...

Jäger wrote:

Ah jeez... I'll take about half a dozen of those. Ein bier vom fasse. And some of those big white radishes...

I don't suppose that picture is from a restaurant somewhere in Montana...

Unfortunately it's in Austria

I have yet to find a good Brochen in the states... And the white radishes, man I miss them on an open face sandwich. I was stationed in Deutschland for almost five years back in the 80's... 32nd trans

Fresh white bread, tomato, lettuce (Iceberg, none of that new age limp hippy lettuce) cheese, curried egg with dijonaise.

Simple, but I can down 3 of them on a hot Aussie summers day.

Boiled and sliced eggs together with some nicely smoked horsemeat sausage slices.
Maybe top up with some majo...

Really good protein amount too.

Serano ham smoked rein deer and cheese or Salted chaar or salmon.