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Unusual Sandwiches

Zardnaar

Legend
That's the water doour sandwich withethe four. Easier to stuff.

One trick I have seen done is a small homemade loaf of bread. Cut the end off and hollow it out a bit and fill with some sort of sauce with meat.

One place here did some sort of Thai beef salad in it but he died and the place closed.
 

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Zardnaar

Legend
IMG_20210517_174341.jpg


Peppered chicken, Colby and smoked cheddar cheese, sauces etc.

Used leftover chicken in kebabs tonight with a capsicum infused hummus.
 

Zardnaar

Legend
Open steak sandwich.

Marinated the beef in bbq sauce, garlic, and horseradish sauce with a drop of olive oil.

Salad, smoked cheese and aged cheddar.

IMG_20210525_173604.jpg
 



Dannyalcatraz

Schmoderator
Staff member
Bahn mi sandwiches combine a modicum of grilled meat- most often pork or chicken around here- with slivered pickled carrots & daikon, plus sprigs of cilantro is a French baguette. (Usually 8-12”.)

There’s probably more to it, but not much. They’re designed to be light and flavorful, not food bombs.
 

Zardnaar

Legend
Bahn mi sandwiches combine a modicum of grilled meat- most often pork or chicken around here- with slivered pickled carrots & daikon, plus sprigs of cilantro is a French baguette. (Usually 8-12”.)

There’s probably more to it, but not much. They’re designed to be light and flavorful, not food bombs.

I think it's the French influence with the bagette. Gamenight got canceled so going to a place tonight that does the Vietnamese sandwich think.

I've also heard of that Viet grilled beef dish or soup that starts with B iirc.
 

Dannyalcatraz

Schmoderator
Staff member
Certainly, the baguette is from the French. The pickled veggies are very Vietnamese, near as I can tell. The meat prep & cooking could originate anywhere.
 


DammitVictor

Druid of the Invisible Hand
Learned recently that using mayonnaise instead of butter really kicks your grilled cheese up a notch.

Turns out, using apple butter (on the inside) with extra sharp cheddar kicks it up another. Mayo on the outside, apple butter on the inside, two slices of cheddar with a slice of American to bind them together. 💋
 

Dannyalcatraz

Schmoderator
Staff member
I’ve heard about tge mayo thing, but never tried it.

I’m not too surprised by the apple butter thing, though. Apples go VERY well with cheeses like cheddar.

When I was in 2nd grade, one of my friend’ mom made us snacks whe we were all over at his house. One of the most common was apples sliced into wedges, each draped with slices of American cheese and dusted with apples. I still eat that to this day...and have been experimenting with other cheeses as well.

And there used to be a diner-like chain here called Jojo’s that had something called the Peasant Lunch: a bottomless bowl of cream of broccoli soup, 2 pieces of buttery garlic bread, an apple sliced into wedges, and several cubes of sharp cheddar. I’d order that (and a side of fries) almost every time I went there. It‘s simple as hell, but surprisingly hard to get right.

Despite years of trying, I haven’t found any place that does that combo as well as Jojo’s did. There’s always a weak spot- subpar soup is the most common, but others simply didn’t have fresh apples or cheddar in any form besides shredded.
 

Zardnaar

Legend
I had to read the labels to find out what some of the cheeses I was eating were.

They usually put something like Tasty on it (cheddar aged 18 months) or something else that's not what type it is.

Our Colby cheese looks different then again so is our butter so might be what the cows eat.


Distinct lack of cheddar on the label.


Tasty, Edam and Colby are the "normal" cheeses, didn't try Camembert and Brie until the 90's options were limited.

The normal cheeses are all pale yellow and idk the difference in a blind taste test.
 

Dannyalcatraz

Schmoderator
Staff member

Lightly toasted pita
Butter
Triple cream Brie
1 green onion, sliced into long quarters
Garlic sprouts
Smoked salsa
2 slices of prosciutto
 




Dannyalcatraz

Schmoderator
Staff member
Soooo, I did a little leftover experiment this week… (Sorry, no pix.)

First, I made a vinaigrette of EVOO, Guilden’s Brown Mustard, and a peach balsamic vinegar I got from my local Farmers’ Market.

Then I took a pita and lightly toasted it.

I took one of my leftover pork chops (seasoned only with garlic pepper), sliced it into little strips smaller than my pinky, and warmed them in a pie pan in the toaster oven for @5 minutes at 425degF.

While that was in process, I julienned some baby spinach leaves. I also rinsed a handful of pecan halves and gave them 30sec in the microwave.

I took 1/3 to 1/2 of the vinaigrette and smeared it on the pita, almost like a pizza sauce. I topped that with the spinach and the pecans. Finally, I topped all of that with the warmed pork chunks and drizzled the remaining vinaigrette on the pork.

I folded it like a giant, thick soft taco or mutant, overstuffed gyro, took a bite, and…

Pretty good for a first try! Good enough to warrant considering another go at it.

In retrospect, I intended to include a little chive or green onion, and/or maybe some tomato, but I forgot. As it was, the sweetness, tanginess, tartness, spices and crunch all married well. The vinaigrette was very close to a honey mustard in flavor, but with a bit stronger fruit notes.

I might have also gotten a bit more flavor out of the pecans if I had warmed them with the pork. And including some smoked or oven roasted mild peppers (like Anaheims or Poblanos) might also elevate this a notch.
 


DammitVictor

Druid of the Invisible Hand
Turns out my standard "cream cheese and strawberry jelly" on a roast beef sandwich can be simplified by using strawberry-flavored whipped cream cheese spread. Cream cheese on one slice of bread, dijon mustard-- the hotter the better-- on the other, hot roast beef and sliced havarti between.
 

Zardnaar

Legend
Turns out my standard "cream cheese and strawberry jelly" on a roast beef sandwich can be simplified by using strawberry-flavored whipped cream cheese spread. Cream cheese on one slice of bread, dijon mustard-- the hotter the better-- on the other, hot roast beef and sliced havarti between.

Ok that's unusual. Strawberry jam plus roast beef gonna have to pass on that one.

It's genius in a way yeah nah on that one.

My plan was to do an open stack steak sandwich but turned into heat and eat due to hops poisoning.
 

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