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Unusual Sandwiches
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<blockquote data-quote="Dannyalcatraz" data-source="post: 7846706" data-attributes="member: 19675"><p>From the “They can’t all be winners“ department:</p><p></p><p>Just the other day, I made a sandwich using white bread because my onion rolls gad a blue spot. I have nothing against white bread, and even orefer it for certain sandwiches, but should have taken that as an omen.</p><p></p><p>I wanted to go in a slightly Mediterranean direction, so after the mayo, I layered spinach, a dusting of black pepper and Genoa salami. To that, I added garlic sprouts, onion cheese, basil garlic spread, and a hint of yellow mustard. Lastly, I put some olive bruschetta.</p><p></p><p>All ingredients I’ve used before, in many combinations. Hell, sandwiches like a Schlotsky’s Original or a classic muffuletta have similarly complex mixes of similar ingredients. </p><p></p><p>Those work. This didn’t.</p><p></p><p>The bread wasn’t right, but it wasn’t the culprit. The balance of flavors was just not right, and that’s about ingredient ratios.</p><p></p><p>I was trying to avoid piling on too much meat, but there really was too little salami, and it got lost. Similarly, my restraint with the onion cheese meant it’s presence was almost unnoticeable.</p><p></p><p>On the flip side, I put WAY too much of the basil garlic spread, and it overwhelmed almost everything else.</p><p></p><p>And the olive bruschetta was oily, as such things always are. I should have either drained it OR placed it directly on the bread, which would absorb the oil. But I did neither, so the oil seeped out of the sandwich, making for an unstable mess.</p><p></p><p>Still, the <em>concept</em> was sound. Correcting my mistakes could lead to something pretty good.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 7846706, member: 19675"] From the “They can’t all be winners“ department: Just the other day, I made a sandwich using white bread because my onion rolls gad a blue spot. I have nothing against white bread, and even orefer it for certain sandwiches, but should have taken that as an omen. I wanted to go in a slightly Mediterranean direction, so after the mayo, I layered spinach, a dusting of black pepper and Genoa salami. To that, I added garlic sprouts, onion cheese, basil garlic spread, and a hint of yellow mustard. Lastly, I put some olive bruschetta. All ingredients I’ve used before, in many combinations. Hell, sandwiches like a Schlotsky’s Original or a classic muffuletta have similarly complex mixes of similar ingredients. Those work. This didn’t. The bread wasn’t right, but it wasn’t the culprit. The balance of flavors was just not right, and that’s about ingredient ratios. I was trying to avoid piling on too much meat, but there really was too little salami, and it got lost. Similarly, my restraint with the onion cheese meant it’s presence was almost unnoticeable. On the flip side, I put WAY too much of the basil garlic spread, and it overwhelmed almost everything else. And the olive bruschetta was oily, as such things always are. I should have either drained it OR placed it directly on the bread, which would absorb the oil. But I did neither, so the oil seeped out of the sandwich, making for an unstable mess. Still, the [I]concept[/I] was sound. Correcting my mistakes could lead to something pretty good. [/QUOTE]
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