Unusual Sandwiches

[Zardnaar]

"Deluxe" cheese roll.



This one is made with two slices of bread with some kind of cheese sauce that's nicer than the traditional cheese roll. Served grilled with butter.

 

[Dannyalcatraz]

"Deluxe" cheese roll.

View attachment 150547

This one is made with two slices of bread with some kind of cheese sauce that's nicer than the traditional cheese roll. Served grilled with butter.

Is it just me, or is anyone else hearing an angelic choir?

 

[Zardnaar]

Is it just me, or is anyone else hearing an angelic choir?

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.

 

[Dannyalcatraz]

You are clearly deceased and communicating with us from Heaven.

 

[Zardnaar]

You are clearly deceased and communicating with us from Heaven.

If I eat to many cheese rolls or that fish I will be.

 

[Dannyalcatraz]

 

[Mezuka]

Penaut butter + Cheez Whiz. Yuck!

 

[Dannyalcatraz]

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.

 

[Dannyalcatraz]

Cross-posting this:

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.

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.

Essentially, it was a faux, messy muffuletta.

 

[Zardnaar]

My sandwich was very basic. Chicken, pepper, tomato, cheese in a bap.