posted on August 19, 2001 09:59:43 PM new
I've just been watching one of my kids (read Alien),making a sandwich.
It's not so much what's not in it but what is.
How about letting us in on just what goes into your favourite creative sandwich.
posted on August 19, 2001 10:06:17 PM new
Bob don't leave us in Suspenders! what did the boy put together for his sandwich???
In the summer...nothing too wild.
Usually multi grain bread with thinly sliced vidalia onion, mayo and freshly ground pepper or substitute thinly sliced cucumer for the vidalia. Also, BLT's this time of year have to wear a bib the native tomatoes are so juicy!!Oh and one other, hard salami, vidalia onion, mayo on country white bread...yummmy!
Now hubby gets a "Dagwood Sandwich"
Multi grain bread, margarine, lettuce, sliced tomato, vidalia onion, low fat cheese,(ham, turkey, or roast beef) freshly sliced green or red pepper. (Condiments vary with the content, honey mustard or grey poupon, mayo mustard mix, thousand island dressing)Each sandwich is about 3" high and he loves 'em.
As a teenager, my brother once assembled a sandwich of peanut butter, grape jam and bologna.....ewwww! He liked peanut butter and honey or grape jam as a rule.
posted on August 20, 2001 04:02:36 AM new
My father used to make our school lunches; a favourite back then was white bread with creamy peanut butter, maple syrup, and the leafy bits of celery. Yum.
These days my favourites are either roast beef, lettuce, sprouts, vinegar, and black pepper on pumpernickle or sour dough bread with peanut butter, bananas, and honey (and a slice of Granny Smith apple on the side).
posted on August 20, 2001 11:49:14 AM new
When I was a kid, my older brother and I used to love eating cream cheese and jelly sandwiches. A friend of the family was absolutely horrified at the very thought, which is a bit strange when you consider that HIS favorite sandwich was balogna and jelly....
Barry
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The opinions expressed above are for comparison purposes only. Your mileage may vary....
posted on August 20, 2001 12:12:36 PM new
on the subject- has anyone heard of "wek" bread? some kind of dark bread like pumpernickel... heard about it in Chicago years ago...
posted on August 20, 2001 12:37:47 PM new
I've had rolls called "wek" that a friend from Buffalo brought down on a visit. They were white bread with Caraway Seeds and Salt..German (I think) and the name Wek was a shortened version of something like Kemmelwek(?) can anyone help with either of these?
[ edited by zilvy on Aug 20, 2001 12:38 PM ]
posted on August 20, 2001 02:39:15 PM new
1 stalk celery finely chopped
3 garlic clove minced (I mince mine)
1 canned roasted sweet red pepper
drained & chopped (I don't chop mine too fine)
2/3 cup pitted green olives finely chopped
2 tablespoon pickled cocktail onions drained & coarsly chopped
2 teaspoon capers, drained & halved
3 tablespoon olive oil
2 teaspoon red wine vinegar
Mix all this stuff, put into a tightly sealed container, toss, and let sit. Couple of hours later, flip over and let sit. Best if marinated overnight, but at least 4 hours. Will be kind of aromatic (read stinky) when you open it.
For best of all possible sandwiches, use large loaf french bread, provolone cheese, salami and prosciutto ham. No lettuce!
What's it called? Muffuletta Sandwich, from "Naw Lens" (New Orleans)
posted on August 20, 2001 03:36:54 PM new
Barry, cream cheese and jelly (strawbery jam)is one of my favorite fillings. I especially like it on toasted bread. Introduced my husband to it a couple of months ago. He thought I was nuts at first. Now he thinks it is the best combination.
posted on August 20, 2001 04:10:26 PM new
Kummelweck from Buffalo according to "On the Road" with the Sterns, consists of a hard roll with caraway seed slathered with rare roast beef. Then the top of the roll is dipped in the roast beef juices. Go to "epicurious.com". for all the details. (Seems like a waste of good roastbraten.)
Actually, my fave is lump crabmeat mixed with mayo, celery, and a touch of sour cream and horseradish cream. Pile high on a fresh whole wheat bread. Second fave is almonds and cranberry sauce mixed with tarragon chicken salad and placed gently on a puff pastry round.Ok, enuff, going to eat!
posted on August 20, 2001 09:03:12 PM new
In Western NY, we call it beef on weck. The roll is usually covered with coarse salt, filled with thinly sliced roast beef and a little horseradish. It's one of Buffalo's best known foods, and for good reason.
posted on August 20, 2001 09:12:30 PM new
Thanks Glassperson & Pwolf, that's what I was thinking of the coarse salt and I am sure caraway seeds.
Anyway, I loved 'em. Have to make a trip to Buffalo in the near future.
posted on August 20, 2001 11:38:39 PM new
Two THICK slices of homemade bread with a 1/2 inch slice of sweet onion ....all slathered in mustard (and none of that Dijon crap either!!! )
Keith
I assume full responsibility for my actions, except
the ones that are someone else's fault.
posted on August 21, 2001 09:53:11 AM new
My favorite sandwich filling is chicken salad.
chicken breast (cut into small pcs)
celery (diced)
scallions or red onion (diced)
walnuts (chopped)
black olives (chopped)
Add a tiny bit of horsehardish, and mayonaise, a couple pcs. of lettuce and fill a flaky croissant with it. Yum yum.
