Unusual Sandwiches
- Thread starter Dannyalcatraz
- Start date
Is it just me, or is anyone else hearing an angelic choir?
Zardnaar
Legend
Heard something eating it. They wrapped a normal cheese roll inside another piece of bread putting more filling in the layers.
Then grilled in a sandwich press.
You are clearly deceased and communicating with us from Heaven.
Zardnaar
Legend
If I eat to many cheese rolls or that fish I will be.
No pix, but…
Tonight’s dinner was an open-faced roast beef sandwich- or faux-pizza, if you prefer- made with a couple pieces of Boar’s Head London broil beef and brown gravy warmed in the microwave.
The base was a lightly toasted pita that I spooned a layer of basil garlic spread onto- almost like you’d do with tomato sauce on a personal pizza. I used a pretty heaping tablespoon. On top of that was spread a layer of tabouli- also a tablespoon + worth. Then came the gravy-soaked beef, and topping it all was a layer of Swiss cheese. Because of the gravy, it was too messy to pick up, so I used a knife and fork.
It was surprisingly filling, and very tasty.
Tonight’s dinner was an open-faced roast beef sandwich- or faux-pizza, if you prefer- made with a couple pieces of Boar’s Head London broil beef and brown gravy warmed in the microwave.
The base was a lightly toasted pita that I spooned a layer of basil garlic spread onto- almost like you’d do with tomato sauce on a personal pizza. I used a pretty heaping tablespoon. On top of that was spread a layer of tabouli- also a tablespoon + worth. Then came the gravy-soaked beef, and topping it all was a layer of Swiss cheese. Because of the gravy, it was too messy to pick up, so I used a knife and fork.
It was surprisingly filling, and very tasty.
Cross-posting this:
Essentially, it was a faux, messy muffuletta.
FWIW, I had that on a sandwich today. Toasted some sourdough, then the bread with Mayo & brown mustard. It tasted great, but the ingredients were too coarse to properly stay on the bread. There was significant spillage.
Dad just hit 76 yesterday. Among other things, Mom & I put together a nice antipasto on a 14”x20” turkey platter for his party. I chose the ingredients, she did the layered plating.
INGREDIENTS:
Provolone
Mortadella
Genoa Salami
Thinly sliced red onion
Castelvetrano olives
Kalamata olives
Heart of palm
Marinated mushroom slices
Marinated artichoke hearts
San Marzano tomatoes
Sopressata
Diced mozzarella
Sweet Capicola
DRESSING:
Red wine vinegar
Lemon juice
EVOO
Dijon mustard
Rosemary
Oregano
Thyme
Basil
Parsley
Black pepper
It came out damn good. But there were hiccups. The brand of artichoke I prefer was out of stock, so I was kind of guessing when I chose a substitute. They were tasty, but they did have a little bit more of the tough, inedible outer leaves still attached.
Similarly, the sopressata I chose had an inedible casing, but I couldn’t SEE it. So people were pulling little strips out as they ate .
Still, it was tasty. And- leave it to my creole family- several took the antipasto and slapped it between pieces of the buttered toast we had provided and made faux mufalettas.
Essentially, it was a faux, messy muffuletta.
