The Great Sammich Thread

Discussion in 'Archived Threads 2001-2004' started by Garrett Lundy, May 17, 2002.

  1. Garrett Lundy

    Garrett Lundy Producer

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    After looking through my 'fridge and being incredibly dissappointed, I've decided to go down the local P&C and pick-up some new foodstuff's. However In the intrest of diversity, I've decided to start the great Sandwich thread (AKA the "sammich" for those of us who have recently studded tongues or small children) to foster good-will with out bellys and exchange great lunch-time idea's.
    I'm looking for the creme-de-la-creme of sandwiches, even if you call them subs, hoagies, grinders, torpedoes, submarines, poorboys, or whatever. Just make sure they are both excellant and intresting ('cause we all know about PB&J).[​IMG]
    Unnamed sandwich #1:
    *Start the sandwih foundation with double-thick (Wider is better) whole-grain bread, toasted.
    *Mayo, and a little honey-mustard
    *Rare, thin-cut roast beef, pile it high
    *Swiss cheese, the more the better in my opinion
    *Bacon! Everything is better with hot fried pig belly
    *mushrooms, natures edible space-fillers
    *onion rings! not the fried kind
    *crispy lettuce
    Then wash-it down with a cool-refreshing Vanilla Coke.
    Happy eating[​IMG]
     
  2. Jack Briggs

    Jack Briggs Executive Producer

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    Nice concept! My preference would be to have medium-rare roast beef a little more thickly sliced, and I would hold the onion rings. The dash of honey mustard is an excellent idea.

    Me? Love my own tuna salad--with similar fixings to your basic sandwich.

    My tuna salad is a drained can of white albacore in water, finely diced, mixed with a finely chopped stick of celery, about a tablespoon and a half of relish, one hard-boiled egg (also very finely diced), and about two tablespoons (or more) of Kraft Mayo. As each ingredient is added, I mix it in thoroughly.

    This tuna-salad recipe works great on sourdough or whole wheat bread with two slices of Swiss and a slice of vine-ripened tomato. Lettuce, too, in moderation.

    My tuna salad makes for an excellent tuna melt, as well.

    Let's trade sandwiches sometime.
     
  3. Jay H

    Jay H Producer

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    What's wrong with PB&J, it's like the worlds most versitle sandwich and I just make them all the time to pack in bike trips, backpacking, hiking daytrips, etc. You can eat them warm, you can eat them cold. Sometimes eating hot cold cuts is gross, especially some of the cheapo turkey mush some stores pass off as cold cuts.

    In any case, if I'm home or have access to a stove,

    1)Sliced tomatoes,

    2)Either toasted rye or a toasted white/potato bread

    3) some mayo

    4) roast beef, cool from the fridge.

    5) salt and pepper to taste

    Warm up the tomatos and toast the bread, put the roast beef on and add salt/pepper to taste and then the warm tomatoes.. Spread Mayo and cut in half.

    Yum!

    Jay
     
  4. Mike Broadman

    Mike Broadman Producer

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    First off, let me say that the idea of peanut better and jelly always befuddled me, and I cannot stomach the two together.
    Now, the Mike Broadman special:
    Bread: fresh Italian sub roll
    Meat: thinly sliced Smoked turkey and Genoa salami
    Cheese: white American and Provolone
    Vegetables: shredded lettuce, double onions, tomatoes, red hot peppers, jalapeno peppers (food ain't good unless it makes you cry)
    Condiments: a little bit of mayo and mustard, oil and vinegar, black pepper
    Most important: NO PICKLES!
    Another important aspect of sandwich making is ingredient distribution.
    Incorrect: not slicing the bread completely, hinging it open, putting everything in, then folding it together. This creates the undesirable situation of having the various ingredients isolated from each other. This is the most common malpractice of delis.
    Correct: slice the bread completely in two, place the ingredients on one slice, and put the other slice on top, then smush everything together. This allows for the variouis ingredients to mix and mingle, creating a gestalt taste sensation.
    Yum, sammiches.
     
  5. LarryDavenport

    LarryDavenport Cinematographer

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    My favorite for 35 years (and counting)
    Skippy Super-Crunch Peanut butter (except no substitute)
    Strawberry Jelly (not jam, not preserves, not spread)
    Frito's (small handfull crushed and sprinkled on PB)
    White bread (the fluffier the better)
    and a cold glass of 2% milk
    [​IMG]
    And for people like Mike who hate PB&J
    Ham (2 slices)
    Turkey (2 slices)
    Havarti or Swiss cheese (2 slices)
    Sliced french bread (the kind with sesame seeds)
    Grill it until the cheese melts, then quarter it and use the pieces to dip into your favorite salsa (I prefer a salsa with roasted garlic and olives).
    [​IMG] [​IMG]
     
  6. LarryDavenport

    LarryDavenport Cinematographer

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    My favorite for 35 years (and counting)
    Skippy Super-Crunch Peanut butter (except no substitute)
    Strawberry Jelly (not jam, not preserves, not spread)
    Frito's (small handfull crushed and sprinkled on PB)
    White bread (the fluffier the better)
    and a cold glass of 2% milk
    [​IMG]
     
  7. Jack Briggs

    Jack Briggs Executive Producer

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    Mike: I wanted to say that about peanut butter and jelly, too--but for fear of offending the likes of Larry (see immediately above). Peanut butter has the peanut taste, which I just can't see combining with something sweet such as jelly. It's like oil and water, pizza and pineapple--not meant to be, nor meant to match. *dons flame suit*

    Larry, you're a great guy and all, but that Frito Lay approach to a p&j sandwich stopped me in my tracks. Don't go the way of Elvis and his fried peanut butter-and-babana sandwiches, please.

    Love you're grilled ham/turkey melts, though. Nice idea!
     
  8. Jon_Are

    Jon_Are Cinematographer

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    From the 'don't knock it til ya tried it' category:

    Leftover macaroni and cheese, salsa, and Spam on an onion roll.

    Life is good.

    Jon
     
  9. Joseph Howard

    Joseph Howard Stunt Coordinator

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    My simple favorite. I "discovered" this when I was

    six years old while "experimenting" in the kitchen.

    I know.... it is wierd.

    Roman Meal Bread

    2 slices Beef Bologna

    Dill Pickle slices

    Jiffy Peanut Butter

    Frenches Yellow mustard.

    Damned if I know why I like it. I just do.

    Then there is this little combination.

    French Toasted Bread

    Corned Beef

    Provolone Cheese (melted)

    Strawberry Jelly

    Sprinkled with powdered sugar.

    Again, I'm perplexed, but I like it too.

    Dr. Joe
     
  10. Jack Briggs

    Jack Briggs Executive Producer

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    Dr. Howard: Let me turn this around on you--would you recommend those concoctions to a patient of yours? [​IMG] Hey, when I was young, I used to love to spread peanut butter on individual slices of toast and fold them in half. I'd chow down about four or five of the things and then chase it with Coca-Cola--made the taste of Coke much "zingier." I'd go for days eating just that. Things have improved since then. JB
     
  11. Scott Merryfield

    Scott Merryfield Executive Producer

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  12. LarryDavenport

    LarryDavenport Cinematographer

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    For those of us who had our first taste of Peanut butter in combination with Jelly, peanut butter any other way (like in Thai food) was weird at first too.
    As far as the Frito thing, I think it started because of going to school with the PB&J sandwhich and the snack sized bag of Fritos. It made sense for the 6 year old me to combine the two, I liked it, I've eaten it ever since (and for the record I like pineapple on my pizza too...Maybe it's a West Coast thing.) I also like to crumble BBQ potato chips and put them on Hot Dogs (Oscar Meyer Weiners with Miracle Whip on white bread).
    The only sandwhiches I order in restaurants (besides burgers) are:
    French Dip (no cheese)
    Dagwood: Bologna, Cotto Salami and American Cheese on french bread with yellow mustard and black pepper, HOLD THE GARDEN, cooked until the cheese melts with a side of BBQ chips.
    Grilled chicken breast on a Poppy seed Kaiser roll with mayo, side of red potato salad, washed down with a vanilla cream soda.
    OK, I guess I'm just white trash. [​IMG] And about 80 lbs. overweight.
     
  13. Pamela

    Pamela Supporting Actor

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    I usually wax poetic about Philly cheese steaks and hoagies. I'll sing a different tune, today.
    If I'm gonna make a sandwich at home, it'll be Boarshead turkey (mesquite or salsalita) on toasted Italian bread with white American cheese, mayo and fresh tomato slices. Actually, when I'm in my no/low carb phase, I don't eat sandwiches. Bummer.
    Hmmm...I think PB&J makes perfect sense and I'm pretty picky eater.
     
  14. ChrisMatson

    ChrisMatson Cinematographer

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    Remember this one?
    My favorite is the "Chicken Madness" with chesse, peppers, onions, hot peppers, and bacon from Wisemiller's in Georgetown.
     
  15. Greg_R

    Greg_R Screenwriter

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    - white albacore tuna (mixed w. mayo & celery)

    - bacon

    - lettuce

    - fresh tomatoes

    - rye bread

    - I like adding a lot of pickles, but this is optional

    bacon + any seafood is awesome (if calories aren't a concern)... give it a try!
     
  16. RobertR

    RobertR Lead Actor

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    - A fresh baked submarine type roll.
    - Thin sliced roast beef.
    - Thin sliced fresh tomato.
    - Crisp shredded lettuce.
    - Perfectly ripened avocado wedges.
    - A sprinkle of Italian salad dressing.
    Washed down with a root beer. [​IMG]
     
  17. Bill Balcziak

    Bill Balcziak Supporting Actor

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    I recommend the "Helena" sandwich, which is named after my daughter. Toast two slices of Brownberry Natural Wheat bread. Cover one slice with chunky peanut butter and the other slice with orange marmalade. Slap the two halves together with a jaunty smile and eat up. Deeeee-lish! [​IMG]
     
  18. Patrick McCart

    Patrick McCart Lead Actor

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    Here's what I like to make:

    - wheat sub roll

    - roasted turkey breast

    - thinly sliced pepper jack cheese

    - shredded lettuce

    - thinly sliced tomatoes

    - thinly sliced vidalia onions

    - big glob of Goulden's hot mustard

    - squirt of italian dressing

    - sandwich slice pickle

    I prefer the kettle cooked potato chips with this one...mesquite BBQ!

    mmmmmm

    I also like peanut butter sandwiches made with whole wheat "heavy" bread (like Brownberry's) with chunky natural peanut butter and homemade grape preserves.
     
  19. Philip_G

    Philip_G Producer

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    I like it simple, roast beef, lots. No mayo, cream cheese.
     
  20. David Von Pein

    David Von Pein Producer

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    Take a gander at these concoctions I came across [​IMG] .......
    Honey whole wheat bread
    Sliced Gruyere cheese
    Fresh alfalfa sprouts
    Morning Star Breakfast Strips
    Champagne mustard
    Bake the bread, cool, and slice for sandwiches. Heat the breakfast strips in the microwave to warm them, and then assemble your sandwich, spreading the slices liberally with the mustard. Lettuce is nice, too.
    --------------------------------------------
    Take a large slice of Italian ciabatta bread, rub it with the cut side of half a ripe, flavorsome tomato, and sprinkle on a little salt. Drizzle over a very little olive oil and two drops only of balsamic vinegar. Then cover the bread with carpaccio (very thinly sliced Italian raw beef) and top with slivers of Parmesan cheese. Serves 1.
    *barfs uncontrollably*
    ---------------------------------------------
    Pita bread
    Steak fries
    One slice of soy cheese
    Hummus
    Directions:
    Heat up the fries. Line a pita bread with cheese, and spoon in hummus. Layer the fries into the sandwich when they're hot to fill the rest of the space in the pita. A few drops of tobasco sauce is pretty good in there. Enjoy! (If possible [​IMG])
    The most popular food to emerge from the Mediterranean and Middle East regions is Hummus - an exotic blend of pureed chickpeas, lemon, sesame tahini, oil, and spices with added flavors such as roasted garlic, roasted red peppers, scallion and dill.
     

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