Just making a light, fluffy thread for any awesome sandwiches people have made/eaten.
I just made one consisting of roast pork loin in a toasted jalapeno cheddar roll with sliced red onion, mayonnaise, and wasabi. It was pretty awesome. I would've taken a pic but I ate it too quickly. <_<
I will read this thread with interest, but there are some great sandwich ideas in my thread about guilty pleasure food. Unless you want some fancy pants recipes. I think the key to a great sandwich is adding chips to them based on my thread, but this one may bring out people proclaiming a sandwich without truffles is worthless. ;)
The best sandwich I've had in a while was at a local gelato place. It was turkey, Swiss, pear, and raspberry jam. Simple, but quite tasty.
The one of the bars in the area has an awesome Italian sandwich, with really great meat, banana peppers, roma tomatoes, and this creamy Italian dressing which really puts it over the top. Their fries are seriously the best fries I've ever hard, I think they're twice-fried or something crazy because they've got this taste and texture I'd never run into before.
I tried a bit of an awesome grilled cheese sandwich not too long ago. 4 types of cheese with tomato and apple on rosemary bread. I'm not even a tomato fan but I thought it was fantastic.
Originally Posted by crazy jane
Exhibit A:
Pear and rasberry jam on a turkey sandwich??? That's just wrong. *shudder*
I am a fan of my own super-sandwich.
The bread is a sweet, almost cake-like challah, purchased from a local German grocery (I know, weird, German grocery, Jewish challah...).
The meat is a thinly sliced, Montreal-smoked turkey breast. It's basically smoked like our famous smoked meat, but it's turkey.
I've tried various cheeses, but my favourite is a creamy havarti.
I also include a leafy green, namely a baby arugula from a local grower. Another key veggie are these awesome baby gherkin dill pickles, cut up into small bits.
In terms of spread, I like to use a bit of spicy tapanade, made with oil, olives, and crushed red pepper.
Add salt and fresh ground pepper.
You hit all the taste buds. Sweet, salty, sour, spicy (well, it's bitter, but spicy works better), "meaty" (aka umami to the taste researchers), and you've got the perfect sandwich.
Oh, I do love the sandwich in all its many and varied forms. Muffuletta, cubanos, banh mi, fancy tea sandwiches, hoagies... ah, I love sandwiches.
My favorite but rarely indulged-in sandwich is a hoagie from a fancy Italian grocery store. Roast pork, sharp provolone and broccoli rabe on absurdly good, crispy bread that's been drenched in olive oil.
Bread, a little Dijon mustard, Gruyere Cheese, grilled, with a gently fried egg on top.
Ooh, I should've added some thin pear slices to half my sammich as an experiment.
Speaking of smoked meat, Ephraim, where would you say is the best place on the island to get it? I usually just duck into Reuben's 'cos it's conveniently located, but their stuff is a little too salty for my liking.
This I love...will try.
Salami, Ementhal cheese, sliced pickles/gherkins with mayonnaise on olive bread.
People swear by Schwartz's, of course, but those in the know think it's overrated. The lines are ridiculous, too.
If you can make it out to the West Island, I've only heard good things about Abie's Smoked Meat in Dollard-des-Ormeaux.
Whenever I swing by the Italian market near my house for a sandwich, I get a delicious hoagie with roast pork, extra sharp provolone, prosciutto, lettuce, and tomato, on a fresh-baked semolina baguette. Usually I throw some jalepeno chips on there. Awesome.
Shwartz's is okay. It's got a nice, no-frills (and I mean zero frills) charm, and some very good smoked meat, but the line is a bit much, and I don't like running the risk of sitting next to Celine Dion.
That is one ugly tablecloth.
Sandwich looks pretty good, though.
I originally had this at a local sandwich place but have recreated it at home a few times: thinly sliced marinated tofu (I'm not sure what the sandwich place marinates theirs in, I just buy the "savory tofu" from Trader Joe's and it works pretty well), guacamole, smoked mozzarella, tomato, lettuce, and red onion on rye.
Even if you aren't a tofu fan, the thin slices give the sandwich a nice texture without making it taste... well, soybeany.
Ham, Bacon, Lettuce, peppercorn Ranch, grilled.
Simple, but delicious. Throw in hotsauce if you want to, I usually do.
Generally I just do two slices of smoked turkey, two slices of Black Forest ham, a slice of Muenster and some pickles. Sometimes I get a desire for something a little special, at which point...
It wasn't from The Grilled Cheese Truck, was it? A friend of mine in L.A. posted about something similar.
Nope, it was from some restaurant in West Seattle, I forget the name.
There's a chain in California called Beach Hut Deli, themed as the spring break party beach hut straw roof place with surfboards as tables and such. They have a sandwich called the "Beach Bikini" which is wheat bread, many thin slices of turkey, sprouts, cranberry sauce, cream cheese, sunflower seeds, and light mayo.
It's fan-damn-tastic.
I enjoy jalapeno hummus & mushroom sandwiches, sailboat style:
http://cowbirdsinlove.com/463
'Tis the best kind o' sammich there is, I suppose.
For this, you die in a fire.
/looks for Gruyere
There's a place in town that makes a chicken and brie sandwich with cranberry marmalade on toasted focaccia. It's slightly amazing. Sadly, it's a sit-down restaurant and is located in a part of town that I almost never visit, so I have to go out of my way to get it.
A few weeks back I made a grilled cheese sandwich consisting of pepperjack and roasted red pepper. I can't remember what kind of bread I used, but Costco sells a garlic/parmesean seasoning mix that I blended in with the butter that worked really well.
Finally, there's another local joint that makes really simple but amazing cold cut sandwiches. They're really basic meat/cheese combos (they don't even offer veggies), but they use really high quality ingredients and pile them high. One sandwich has more than a week's allowance of cheese on it, but they're fantastic as a rare indulgence. I like roast beef and pepperjack on sourdough.
I made chicken fried steak sandwiches the other day. A nicely deep fried chicken fried steak, on a big hoagie, with lettuce, tomato, bacon and avocado. White gravy instead of mayo, of course. They were artery clogging goodness.
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