Mozzarella and parma ham with pesto and rocket (arugula to you North Americans) in one of those little crusty rolls you bake at home. Warm, fresh and delicious.
Also, smoked salmon with cucumber and black pepper in wholemeal bread is bloody good.
Keiser roll, with breaded chicken cutlet, and american or cheddar cheese, toasted, plus a sauce of my own invention: a mix of hot sauce (a nice flavorful one) and ranch dressing, mix well. Sauce proportions done depending which you like more.
Tuna, plus mayonaise, plus olives cutted in really small parts , plus some mozarella cut in small pieces plus the same for ham, you put it in sandwich machine , and its awesome.
Back in middle school, I would get a free cheese sandwich that had bread and cheese. Then I would get food from everyone. On the sandwich there was: bread, cheese, yogurt, jello, pudding, ravioli, spaghetti, catsup, mayonaisse, nilla wafers, bananas, lasagna, french fries, etc...
Honey ham, bacon, dijon, 6-year old cheddar (smells like feet), olive bread toasted. Warm an oven to 350 then heat for 1 minute.
Grilled cheese + bacon done right: Cook the bacon in a frying pan BEFORE making the sandwiches. Once the bacon is finished put it on a plate, cover it, and set it aside. DO NOT WASH THE PAN you cooked the bacon with. Use it, with the bacon still on the pan, to grill the cheese sandwiches in. This'll soak all the (horribly bad for you) fat right in to the bread... Man, it's like sex in your mouth.
Oh, and extra creamy peanut butter + grape jelly is my favourite of all time.
Hot samich:
Spiced ham, pepper turkey, american cheese on italian hero bread, salt + black-pepper, cashews on the side with onion & garlic chips with pepsi.
Yea didn't quit the soda .
The Classic:
Philly cheese steak sandwich mmm,mmm,mmm...
Oh yeah Hawken, a good cheese and pickle sandwich is tough to beat.
I attempt to put english mustard on pretty much anything, since it's better than any other sort of mustard (especially the "nondescript yellow sauce" that Americans have come to know as mustard, a poor imitation).
Mop - Hahaha, I enjoyed watching an american tourist in the pub the other day positively swamp his ham sandwich in english mustard, clearly never having tasted it before and believing it to be like that yellow sauce stuff. He actually slumped, gripping the back of his neck where the mustard actually (no really) sears the nerves at the top of your spine. H-ho, he's never gonna do that again
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Rye bread, pickled herring, red onions, sour cream and a dash of pepper.
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Definitely gonna give that one a go
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You won't regret it. Be warned tho, pickled herring is an aquired taste, so if you're unfamiliar with it start with small bits.
Whats with all the bacon nastyness in this thread? :P
Another favorite of mine is toasted white mediterranean bread with fresh GOOD tomatoes (not the kind you find in your local super market..) fresh basil leaves and extra virgin olive oil.
There's this great little place around the corner from where I brew beer, Its called Olives Cafe and Wine Bar. It's the only place within walking distance I can get some good imported beers. Maybe its because I'm always a little hammered when I eat there but this place has the best sandwiches I've ever had. I've tried to make them at home and only come close.
Here are my favorites:
- Olive's Club: Turkey, Ham & Bacon with Cheddar Cheese on Ciabatta, Lettuce Tomato, some kind of delicious Euro-Trash Mustard and a squirt of Mayo
- Neo-Classic Rueben: Corned Beef, Swiss Cheese, Russian Dressing, Cole Slaw. Grilled on Rye Bread in a sandwich press.
- Albuquerque Turkey: Turkey, Pepper Jack Cheese & Green Chiles, Avocado paste, Mayo (with something added) on Grilled Sourdough.
I've wanted to try one of those Elvis's PB&J fried sandwiches but I'm not sure my body would ever bounce back, besides I hear they are addictive.
- Bread, banana mashed with a fork, peanut butter, coated in mayo and then fried in bacon fat (as in submerged in boiling pig parts). Might as well inject crisco into my heart and see if it stops.
I've tried it before, but not quite as heart-stopping a method as you described. When I tried it, I made it a bit like grilled cheese. Butter on the outsides, PB&J on the bottom, banana paste on the top, then grilled.
I was expecting horrible mouth taste spasms, but it was actually quite good.
And Pak is dead on - good food is more than worth the wait.
Ten minutes for a sandwich is mental. All sandwiches should be possible to make in no more than 2 minutes, whilst blind drunk, with a broken arm in a cast, and preferably with no working surface to hand. Or else there's just no point. Hawken wins with the crisps/salad cream combo, its the classic solution to the problem
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There's this great little place around the corner from where I brew beer
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I'm intrigued
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It's a bar/brewery where They let you brew small batches of beer its called Gallaghers. Denis the owner/brewmaster is an ex-Microsoft guy that got in on the ground floor and made a killing with the stock options they where giving out like candy back in the day. He took a few years off work before opening the place and just bummed around and learned all about brewing. The whole place is laid back and an awesome place to just hang out. All kinds of people come and go and you meet a lot of different types of people you would never normally meet, but we all share a love of beer...
It's pretty awesome tweaking the recipes and making some really good beer. I've had some mishaps that turned out great and I've had some batches I thought would be perfect turn out to be just ok. It turns out to be a little pricier than if you just go out and buy a few cases of really good beer but then again I always walk out with a few bottles of other peoples beer. They're always happy to trade or they just give it away.
I have Porkfry and the guys at Penny Arcade to thank for introducing me to the place. Speaking of which its time to brew some winter ale...
Delicious and easy, just cut the bigger chunks of curry into smaller ones if required and slap plenty of butter on to get the outside crispy. Just watch out for the molten lava
Replies
Also, smoked salmon with cucumber and black pepper in wholemeal bread is bloody good.
Yeah, I'll be dead for 40.
Toasted bagel, creamcheese, Bacon, fried salami, and a light smattering of rasberry preserves.
Going to have to try the fried ketchup bacon bread lol.
Rye bread, pickled herring, red onions, sour cream and a dash of pepper.
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Definitely gonna give that one a go
maybe its only a south african thing?
chicken spice:
- cayenne pepper
- paprika
- tumeric
- salt/pepper
- dried oregano, basil & thyme
lox, cream cheese, onion, one half bagel un-toasted. Period.
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You forgot the capers!
I prefer a bacon and scallion cream cheese over the plain stuff, as well.
if there are delicious fresh tomatoes available (rarely) a slice of tomato adds nice variety as well.
Here's a few of my favourites...
Honey ham, bacon, dijon, 6-year old cheddar (smells like feet), olive bread toasted. Warm an oven to 350 then heat for 1 minute.
Grilled cheese + bacon done right: Cook the bacon in a frying pan BEFORE making the sandwiches. Once the bacon is finished put it on a plate, cover it, and set it aside. DO NOT WASH THE PAN you cooked the bacon with. Use it, with the bacon still on the pan, to grill the cheese sandwiches in. This'll soak all the (horribly bad for you) fat right in to the bread... Man, it's like sex in your mouth.
Oh, and extra creamy peanut butter + grape jelly is my favourite of all time.
Spiced ham, pepper turkey, american cheese on italian hero bread, salt + black-pepper, cashews on the side with onion & garlic chips with pepsi.
Yea didn't quit the soda
The Classic:
Philly cheese steak sandwich mmm,mmm,mmm...
mine are easy:
corned beef / branston pickle / pickled onions / white bread.
cheese / branston pickle / white bread.
butterfly cut sausages / ketchup / thin white bread.
apart from the ketchup, all of these things are kinda hard to find here in Japan.
I attempt to put english mustard on pretty much anything, since it's better than any other sort of mustard (especially the "nondescript yellow sauce" that Americans have come to know as mustard, a poor imitation).
My favorite sandwich.
1/4 cup ground beef or roast chicken
2 slices cheese (i use 2-year old cheddar or extra sharp tiliamook chedder)
1/4 cup chopped onions
1 tsp garlic (Paste or chopped. I prefer the paste)
2-3 slices of tomatoes
2-3 stems of coriander/cilantro
1/2 unseeded jalape
fail
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Rye bread, pickled herring, red onions, sour cream and a dash of pepper.
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Definitely gonna give that one a go
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You won't regret it. Be warned tho, pickled herring is an aquired taste, so if you're unfamiliar with it start with small bits.
Whats with all the bacon nastyness in this thread? :P
Another favorite of mine is toasted white mediterranean bread with fresh GOOD tomatoes (not the kind you find in your local super market..) fresh basil leaves and extra virgin olive oil.
Here are my favorites:
- Olive's Club: Turkey, Ham & Bacon with Cheddar Cheese on Ciabatta, Lettuce Tomato, some kind of delicious Euro-Trash Mustard and a squirt of Mayo
- Neo-Classic Rueben: Corned Beef, Swiss Cheese, Russian Dressing, Cole Slaw. Grilled on Rye Bread in a sandwich press.
- Albuquerque Turkey: Turkey, Pepper Jack Cheese & Green Chiles, Avocado paste, Mayo (with something added) on Grilled Sourdough.
I've wanted to try one of those Elvis's PB&J fried sandwiches but I'm not sure my body would ever bounce back, besides I hear they are addictive.
- Bread, banana mashed with a fork, peanut butter, coated in mayo and then fried in bacon fat (as in submerged in boiling pig parts). Might as well inject crisco into my heart and see if it stops.
-R
one of those Elvis's PB&J
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I've tried it before, but not quite as heart-stopping a method as you described. When I tried it, I made it a bit like grilled cheese. Butter on the outsides, PB&J on the bottom, banana paste on the top, then grilled.
I was expecting horrible mouth taste spasms, but it was actually quite good.
And Pak is dead on - good food is more than worth the wait.
There's this great little place around the corner from where I brew beer
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I'm intrigued
Also worth mentioning:
Lightly toasted jalape
...but this stop is off the charts. It's like crack.
spread on buttered toast.
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There's this great little place around the corner from where I brew beer
[/ QUOTE ]
I'm intrigued
[/ QUOTE ]
It's a bar/brewery where They let you brew small batches of beer its called Gallaghers. Denis the owner/brewmaster is an ex-Microsoft guy that got in on the ground floor and made a killing with the stock options they where giving out like candy back in the day. He took a few years off work before opening the place and just bummed around and learned all about brewing. The whole place is laid back and an awesome place to just hang out. All kinds of people come and go and you meet a lot of different types of people you would never normally meet, but we all share a love of beer...
It's pretty awesome tweaking the recipes and making some really good beer. I've had some mishaps that turned out great and I've had some batches I thought would be perfect turn out to be just ok. It turns out to be a little pricier than if you just go out and buy a few cases of really good beer but then again I always walk out with a few bottles of other peoples beer. They're always happy to trade or they just give it away.
I have Porkfry and the guys at Penny Arcade to thank for introducing me to the place. Speaking of which its time to brew some winter ale...
It's basically anchovy paste.
the two ronnies made a book called "gentlemans relish", filled with pictures from yesteryear
bacon + pickel sandwiches = win.
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Too much 3D on my brain...saw this as "bacon and pixel sandwiches"...
Delicious and easy, just cut the bigger chunks of curry into smaller ones if required and slap plenty of butter on to get the outside crispy. Just watch out for the molten lava