13
May
?? Sandwich
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Describe to me the BEST sandwich EVER. What makes it the best? Why do you love it so much?
- Classic pb&j
- Mayo, ham, and cheese
- Marshmallow fluff, peanut butter, and banana
- Artisan bread with honey mustard, mayo, apple wood-smoked turkey breast, sharp cheddar, fresh tomato, salt and pepper, and a slice of roasted red pepper
- Steak and caramelized onions on rye with some Gorgonzola melted on top
- Anything, so long as it’s shaped like a dinosaur
- [your favorite sandwich description here]
Hungry, inquiring blogging minds need to know!
=]
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Hm, can’t beat a good old PBJ, though I prefer mine lightly toasted – helps the bread stand up to the peanut butter. Also – and I admit it’s weird – I butter the piece of bread onto which the jelly gets spread. I prefer grape, but blackberry certainly can come to the party if it wants. When I fix that for work, I usually bring 4 – two for snacks. :)
Another staple is good old American cheese with mayo and a slice or two of tomato. Serve with tomato soup on a rainy or snowy day.
I am also a big fan of the Ruben, but with caveats – the sauerkraut must be tart, not sweet, and one simply should not get carried away with the dressing. I just can’t stand a sloppy sammich, it needs to STAY on the bread!
.-= Grimmtooth´s last blog ..Oh hai =-.
@Grimmtooth
I butter my pb/j bread before eating, too! *high five* I also prefer my jams to be seedless. Not that I won’t eat the kinds with seeds, but I prefer no random CRUNCH when enjoying a pb&j
Man oh man, nothing beats a great grilled cheese sammich with tomato soup. Rye bread, mustard on one side, mayo on the other, two kinds of cheese, and some mild green peppers in the middle. Yumyum!
I concur with your “sandwich innards must stay in the bread” rule! Otherwise it’s bowl food with bread, not a sammich.
Oh my…LOTS of choices.
PB&J is right up there; in fact, I consider it comfort food. However…it must be made with Skippy Extra Chunky PB, and homemade raspberry preserves. Not jam, and most assuredly not jelly!. My wife makes our preserves—we have a lot of raspberries, and generally get a sizable contribution from a neighbor as well. Last weekend, she added blackberry preserves and strawberry preserves to the pantry! (They were on sale for an unbelievably low price.) Can’t wait to try them!
Next, the all-American favorite, grilled cheese sandwich (my wife calls it toasted cheese sandwich). I actually learned a great secret about making these from one of the Texas Laurens (you know the ones). I’m not too particular about the cheese, and in fact I’ve been known to put two or three kinds on (thinly sliced of course). The secret is to not preheat the skillet: instead, butter one side (REAL BUTTER), place it butter side down in the cold skillet, turn it on to medium heat. Butter the second side, and let it cook. When the first side is done to your preference, flip and cook second side. This allows the cheese plenty of time to melt properly.
Finally, tuna salad. MUST be made with mayonnaise, no onion allowed (of any variety). If you must add onion, thinly slice a white or red and place it on your sandwich. A bit of Del Monte Sweet Pickle Relish mixed in with the tuna is fine. Also, fresh-ground fine black pepper in the tuna salad brings out the flavor of the fish. The only other permissible ingredient, unless you’re shooting for hoity-toity, is hard-boiled egg.
There isn’t enough room for me to talk about BLTs, ham & swiss, roast beef, etc…. Oh yeah, I’m a sandwich lover. :D
.-= Steve Hall´s last blog ..Saucy Wenches Prompt: Towel and Weed =-.
@Steve
Goodness gracious, now I’m even hungrier!
Homemade preserves? YUM.
Mmm, tuna salad. We’ll have to agree to disagree about the onion (I have been converted into the ways of the Tragic Vegetable), but everything else sounds fantastic.
I’ll eat onion on lots of things…but the only crunch I want in my tuna is celery (forgot to mention that).
.-= Steve Hall´s last blog ..Saucy Wenches Prompt: Towel and Weed =-.
Best Sammy Ever… Nah, I won’t even pretend to think, it comes from Tundercloud. Thundercloud is a local chain, I don’t know how far the franchise has spread but they started in Austin.
First off, their sammiches are the perfect size, just enough to fill you up but not get so full you go back to work and sleep (also, I generally won’t eat a sammich for dinner unless I’m eating soup, sammys are lunch food to me). Their bread is made fresh daily at a local bakery and it’s very good, doesn’t get soggy after dressing but soft and easy to bite through.
My favorite sammy is their California Club. It’s got smoked turkey, bacon, cheese (american and provolone), lettuce, tomato, mayo, guacmole, black pepper, and thunder sauce (oil & vinegar). If you let them make it with everything it will also have mustard and red onion, ruining the sammy.
There are lots of delicious sammy options (I can go on for a while about acceptable tuna additions, brands of peanut butter, the appropiate cheese for specific kinds of sammys, smoked vs roasted turkey, ect.) but the Thundercloud California Club is, hands down, the best! I can make a close reproduction at home, but it’s all the little details that make it a truly great sammy.
Oh, Steve, even though I’m not the Texas Lauren that gave you that tip, that is the way I make my grilled cheese. Comes out perfect every time. We Texans think alike… the right way, that is :-)
.-= Lauren´s last blog ..Book Review: Lily Bard Mysteries =-.
@Lauren
oh yum, that sounds DIVINE. I love a bit of guacamole on a smoked turkey sammich.
@Lauren I thought it was the other Lauren, but the last time I credited one of you, I got it wrong. :(
.-= Steve Hall´s last blogpost ..Saucy Wenches Prompt: Towel and Weed =-.
@Steve
I have that problem, too! It doesn’t help that they’re both wonderfully fun and big-hearted Texan gals, either.
If only one of you were MEAN, @Lauren, this would be so much easier for all of us.
*winks*
You’re getting thick as Steves round these parts!
*giggle*
1. PB&J 4 LIFE (crunchy peanut butter & grape jelly makes it the best. Bread may or may not be toasted)
2. Grilled ham & cheese made with crunchy honey oat bread. Omnomnomnom
3. Jenny-O Cajun fried turkey (very thinly sliced) with mayo. Any bread will do <3
4. I make my own omelet sammiches. Omelet consists of eggs, cheese, and some kind of meat. Butter some bread and toss it in the oven until it's firm, cut the omelet in half, and you've got two awesome omelet sammiches :D
5. Do pitas count as sandwiches?! If so…Grilled chicken, peppered bacon, mozzarella, and honey mustard on a pita. Melt the cheese. :D
And speaking of tuna salad, MUST. HAVE. APPLES. Apple chunks and boiled eggs <3<3<3
@Tami
HEYWAITASEC…are you calling me “thick”??
(And CommentLuv is being weird; I fixed it in my last comment. Let me visit the site and see if it’s just me…)
.-= Steve Hall´s last undefined ..Response cached until Thu 13 @ 19:57 GMT (Refreshes in 54 Minutes) =-.
@Courtney
I have never had apples in my tuna salad, but since I regard apple sausage as the best sausage on the planet, I will have to try this!
I love Jenny-O turkey. <3<3
And I have something akin to those omelet sammiches for breakfast most days! Mine is usually on an english muffin, though. =]
@Steve
Not “thick” (most definitely not) but rather POPULOUS. The “Lauren” problem is dwarfed by the “Steve” one!
@Steve
oh, and thanks for the reminder on commentluv. I’m at least a version behind on it and need to upgrade.
Apples give the tuna a neat consistency and flavor – I highly recommend it!
My mom’s been making tuna salad that way since I was little, but I only just now appreciate the deliciousness of it :P
@Courtney
Dare I request a recipe?!
Basically, you just skin and cut up an apple into smallish chunks. You want them far less than bite-sized, but big enough to give you a crunch. Toss them in the tuna with mayo, a couple of boiled eggs, and some pepper. Awesome!
Really, I don’t know exactly how she does it. Sometimes she adds grapes if we don’t have apples, but it’s not as good because…THE CRUNCH. Celery is also an acceptable tuna salad crunch addition. Mmmmmm
@Courtney
I have a packet of flavored tuna (What can I say? I love the spicy mango!) that will receive the patented McWin Apple Treatment.
DO NOT FAIL ME! (no pressure.)
.-= Tami´s last blog ..Photoblog : Choose =-.
Such a thing as spicy mango flavored tuna exists? I’ve been getting the fish flavor! I feel like a chump! D:
@Courtney
http://www.starkist.com/template.asp?section=products/creations.asp
BAM
.-= Tami´s last blog ..Photoblog : Choose =-.
There was a sandwich called the “Apple Bacon Cheddar” at a restaurant in my town that sadly is now closed. This thing had slices of apple, cheddar and bacon, but the interesting thing was that it was served on this really sweet bread that was similar to french toast. Then the whole thing was dusted with confectioner’s sugar.
Sounds like a strange combination, but the combination of the sweet and the tart of the apple and the smoky bacon was awesome!
Aside from that I like the standard BLT with mayo. So yummy with a good ripe local tomato.
@Daria
Oh, that sounds really good. I wonder if that would work on King’s Hawaiian bread?
And ah, yes. BLT. I need to make some of those, I think. ^_^
Simple sandwiches are sometimes the best.
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