log in or register to remove this ad

 

Unusual Sandwiches


log in or register to remove this ad

Dannyalcatraz

Schmoderator
Staff member
That last one was actually damn simple. It’s basically a regular club sandwich with slightly unusual bread and a fancier swiss cheese.

The wild card ingredient was just some hot oil from a local Chinese restaurant mixed with honey. I started doing that mix a few years ago when I ran out of their sweet sauce wing down on some leftover appetizers. The honey worked just fine; I use about a 50/50 mix.

The only secret to the mix is that I use the best hot oil I’ve found. Most of my favorite chinese places just do their hot oil with pepper flakes in it. Nothing wrong with that at all.

But the place I get my hot oil from is NOT one of my faves. They’re OK, but not in my top 5. Their hot oil, though, is unique, AFAIK: in addition to the pepper flakes, they include pan-seared ginger & garlic. It’s hard to taste in most uses of the hot oil, but but with the honey or another sweet sauce, those other flavors suddenly reveal themselves.

Unfortunately, the restaurant recently changed hands, and the hot oil seems to be going between the version I love and the normal kind. I may have to learn how to make my own.
 

prabe

Aspiring Lurker (He/Him)
Supporter
Unfortunately, the restaurant recently changed hands, and the hot oil seems to be going between the version I love and the normal kind. I may have to learn how to make my own.

The upside, I guess, is that you can probably find a recipe that's pretty close and iterate until you get what you want. The downside, of course, is that it may take a few iterations. I don't have any recipes I can share or even point you at, alas.
 

Dannyalcatraz

Schmoderator
Staff member
The reimagined Father Dolan sandwich at Weinberger’s Deli in Grapevine, Tx:



Corned beef, pastrami, and turkey, all grilled
Melted Swiss cheese.
Lettuce, red onion, tomato, hot Giardiniera
Russian dressing, salt, pepper
Garlic and butter toasted 12” Poppyseed hoagie


Normally, I don’t have leftovers from a Weinberger’s sandwich except their mufaletta. Today, though, I had a late lunch and an early dinner, so I just couldn’t finish it off.
 

Zardnaar

Legend
The reimagined Father Dolan sandwich at Weinberger’s Deli in Grapevine, Tx:



Corned beef, pastrami, and turkey, all grilled
Melted Swiss cheese.
Lettuce, red onion, tomato, hot Giardiniera
Russian dressing, salt, pepper
Garlic and butter toasted 12” Poppyseed hoagie


Normally, I don’t have leftovers from a Weinberger’s sandwich except their mufaletta. Today, though, I had a late lunch and an early dinner, so I just couldn’t finish it off.

My wife liked this more than me. I would give it a shot though. Not a massive Turkey fan but willing to be proved wrong.
 

Dannyalcatraz

Schmoderator
Staff member
I don’t care for corned beef, but the man is an evil genius.

A previous visit, I decided to test his skills, and ordered one of the meat loaf sandwiches he offers. Meat loaf is something I rarely eat- I mean years between meals kind of rare. And that sandwich disappeared like it was part of a stage mgician’s act.
 

prabe

Aspiring Lurker (He/Him)
Supporter
I'd probably prefer it without the lettuce and tomato--I don't like either, raw--but I'd be willing to trust that strong a rec otherwise. Of course, getting there is problematic at the moment ... :.-(
 


Dannyalcatraz

Schmoderator
Staff member
Today’s breakfast: Prosciutto, Genoa salami & ham on toasted sourdough with smoked Gouda, spinach, tomatoes, spicy brown mustard, black pepper, red wine vinegar and mesquite-smoked olive oil

 

Dannyalcatraz

Schmoderator
Staff member
I’ve been watching a lot of cooking/culinary history shows over the past year, and I’ve noticed a lot of collard green sandwiches showing up across Southern and in Native Amexican culinary traditions. Some are vegetarian, some aren’t.

I’ve been thinking I might try something similar with sautéed garlic spinach, paired with hot links and cheese. Not that I don’t love collard greens, but I haven’t seen many lately, and I’ve got lots of spinach in hand.
 

Zardnaar

Legend
Today’s breakfast: Prosciutto, Genoa salami & ham on toasted sourdough with smoked Gouda, spinach, tomatoes, spicy brown mustard, black pepper, red wine vinegar and mesquite-smoked olive oil



I had oats with peaches and yoghurt lol. 6 months worth of oats.

Never been able to really get into cooked breakfasts. It's a rare treat. Army camp all you could eat buffet. Week one cooked, week 2-6 cereal, fruit, yoghurt, juice.

Even when someone else cooks it yeah can't do it to often. Last one was those pancakes I posted.
 

Dannyalcatraz

Schmoderator
Staff member
I like oatmeal cooked with milk (not water), seasoned with cinnamon & sugar.

Beyond that?

I eat a lot of oat based baked goods, and my cold cereals often have some form of oats in them.
 

Zardnaar

Legend
I like oatmeal cooked with milk (not water), seasoned with cinnamon & sugar.

Beyond that?

I eat a lot of oat based baked goods, and my cold cereals often have some form of oats in them.

I use milk and throw them in the microwave.

They come in various flavours here. Apple and wildberry is my favorite.
 

Dannyalcatraz

Schmoderator
Staff member
I use milk and throw them in the microwave.

They come in various flavours here. Apple and wildberry is my favorite.
We have the flavored varieties, too, but I’ve never been tempted. I’ve seen people jazz theirs up with things like nuts and rasins, but never thought of doing that myself, even when I had the stuff on hand and readily available.

Hmmmm...I did just make a batch of trail mix...
 

Dannyalcatraz

Schmoderator
Staff member

Faux-laches for breakfast: Leftover rolls from restaurant take out, buttered & toasted, with American cheese, mustard, and sliced Genoa salami (left) or country sausage (right).

Of the two, the country sausage version tasted best.
 

Dannyalcatraz

Schmoderator
Staff member
Chicken tender sandwich on toasted sourdough & veggies. The sandwich has only a single condiment: a 50/50 mix of butter & honey, seasoned with cayenne, paprika, and cinnamon.
 


Dannyalcatraz

Schmoderator
Staff member
Recently had a hamburger with a fried egg as a topping. It was good.
There’s a Korean-American fusion place near me that has one of those on the menu. I haven’t tried one, but one of my cousins always gets it when we go, and since he makes it disappear so quickly, they must be good.

One of these days...
 



COMING SOON! Halloween Horror For 5E

Advertisement2

Advertisement4

Top