Unusual Sandwiches

[megamania]

In college I used to make a Bagel sandwich that I called "The Heart Doctor's Special"- Bagel, 1/2 inch cream cheese, egg, sausage, and/or bacon.

So good but so bad

 

[Cadence]

Not that unusual, but an expansion from my normal for me...

"The San Diego" peppered bacon, fried egg, pepper jack & American cheeses, cayenne aioli on a serrano, Habanero, & Jack Cheese bagel at Sell the Beans in SD.

The jack cheese part of the bagel is my suspect for why it was almost a bit greasy, but was other wise really good.

 

[Bohandas]

Here's a question.

How many pieces do you have to cut a BLT on toast into before it becomes a salad?

 

[Fenris-77]

Here's a question.

How many pieces do you have to cut a BLT on toast into before it becomes a salad?

BLTs on square toast are commonly cut into four in restaurants, or in two by real people. Anything more than that and you're just playing with it.

 

[CleverNickName]

In Portland, OR there is a campus pub called The Cheerful Tortoise. Their BLT is legendary: it's a split 10" hoagie bun, stuffed with about a dozen strips of crispy bacon, and loaded with lettuce, tomato, and garlic mayo. In the words of Prue Leith, "it's worth the calories."

(kinda like this one that I found on Google)

 

[Dannyalcatraz]

I used some ham nd mozzarella I had left over from making some mini-meatloaves and made some open faced sandwiches.

I sliced open 2 petit pain- essentially, French breads a little bigger than a dinner roll- and toasted them. A little butter, 30sec in the microwave to warm the ham and melt the mozz, and a squirt of mustard later, I was eating some pretty decadent little morsels.

I briefly considered just hollowing out a hole and stuffing the ham & mozz and making something akin to a kolache, but I decided the open face route was actually easier. Probably saved me a few calories by helping me visually control the amount of butter I used…

 

[Reynard]

Yesterday was liverwurst & Swiss with brown mustard on sourdough. But instead of mayo, I used Greek garlic purée.

POTENT!

The only trick I missed was red onion. I didn't have any, and it would have been perfect.

I grew up on liverwurst and miss it terribly.

 

[Gradine]

Wasn't this thread a parody of another thread, so long ago?

 

[Dannyalcatraz]

Not AFAIK…and I’m the one who started it.

 

[Dannyalcatraz]

I grew up on liverwurst and miss it terribly.

I usually get mine at delis. 2 groceries near me usually have Boar’s Head’s version, and there’s a few Jewish/NY-style delis around town. Whenever I stop in one, liverwurst is on my mind, either to order or take home. (Of course, there’s serious competition and other factors that mean it doesn’t always win.)

There’s also a couple of German grocery stores around that might have some, but I’ve never checked.