My most favourite sandwich would consist of Terri Hatcher and Jennifer Aniston.
In your dreams, Ellpus!
How about a smorgs bap?
Mine's a hot minty lamb barcake...
Mmmmmmmm making my mouth water - Ellpus that is :wink:
I have loved different sandwiches at different times and even hated sandwiches for awhile.
During the middle-1970s, I had to eat grilled cheese sandwiches with mustard at least three times a week. I have always loved old fashioned deli style corned beef and pistrami sandwiches -- with Swiss cheese and saurkraut on the first and provolone and cole slaw on the second.
BLTs with garden tomatoes -- followed by homemade peach ice cream -- are the perfect celebration of summer!
Today's lunch:
Sourdough bagel, lightly toasted
romaine lettuce (get that iceberg stuff away from me!)
swiss cheese, slice
asiago cheese, stinky & freshly grated
deli sliced roast chicken breast, heaped
mayo and dijon, dab
and one honking big Freudian dill on the side
chicken and mayonnaise on fresh white bread with butter
Have you noticed, DP...
Americans (and Canadians eh) make the most complicated butties!
Whats wrong with just plain old cheese and onion?
...and a few crisps?
x
...and in American films, they always go to MASSIVE fridges and take out ingredients-a-plenty, usually accompanied by a chicken drumstick...
In my 'normal' sized fridge, you'd be hard pressed to find a piece of ham, unless it was for work butties, or bought in 'special' for a fantastic UK salad.
x
Roast beef sandwich at Kelly's (Revere Beach, MA)
smorgs wrote
Quote:...and in American films, they always go to MASSIVE fridges and take out ingredients-a-plenty, usually accompanied by a chicken drumstick...
AND ........... they always seem to have loads of tasty leftover stuff in those carton thingys...
x
Dorothy Parker wrote:smorgs wrote
Quote:...and in American films, they always go to MASSIVE fridges and take out ingredients-a-plenty, usually accompanied by a chicken drumstick...
AND ........... they always seem to have loads of tasty leftover stuff in those carton thingys...
x
Not in my house. I have two teenage sons. Forget leftovers.
My thread's at the top of the list!!
Just goes to show.....you can never go wrong with sammichs!!
I'd have to agree with Sozobe...there is nothing like a good Reuben!
Soooooo ... the Brits have fridge envy ....
Tomorrow, I think I'll have (because POM reminded me) a BLT on a toasted cheddar jalapeno bagel.
from a market - Oakville Grocery, Healdsburg
Mediterranean Grilled Chicken Sandwich
With red pepper mayo, smoked mozzarella, arugula, & tomato on herbed focaccia. I used to stop there when driving up California highway 101, run in, pick up a sandwich and bottled water, get back in the car, and try to maintain sandwich control as I drove.
long time favorite - day after thanksgiving sliced turkey (that is, ahem, real, not water saturated deli poop) - on toasted sourdough with Hellman's mayo and some olive oil baked sweet red pepper if I had any around. Oh, and salt.
Tuna salad sandwich on dutch crunch bread from Pioneer Boulangerie in Santa Monica, now sadly defunct. Something perfect they did with the tuna mix, and I've never been able to duplicate the taste.
Tuna sandwich at a Japanese restaurant near the Frick Museum in NYC -
will get back on that. I've posted about it before. It involved some tart apple slices..
Meatball sandwich (small) from Bay Cities international market at Lincoln and Broadway in Santa Monica. Best ever.
And then, almost anything on good bread, which sooooo matters.
I like dense hearth type breads. Here in Albuquerque there's a bakery that makes something called Paisano bread, really great.
My own focaccia with mayo, sweet red pepper, thin sliced onion, left over baked chicken, a sliced mild chili pepper, like banana pepper.
And finally, good bread, a bit of mayo or good olive oil, garden fresh sliced tomatoes, salt.
I'm having grape juice and a turkey sandwich, right now.
eoe wrote:Freudian dill???
I'm afraid to ask...
I'm not! What the hell is freudian dill?
EDIT: ooooohhhh, pickle!
Best sandwich I ever had:
It was the tradition for the incoming seniors to prepare a dinner for the
graduates and their parents. My class, under the leadership of Joe
Fortuna, chose to make lasagna. We worked through the early, early
hours in the bakery, preparing cheese, meatballs, sauce, and pasta while
our baker, Bro. Joe Tortorici, baked bread. I took a fresh hot loaf, tore it
open, and stuffed it full of meatballs and sauce. One big bite and I was in
heaven.
re: the dill
Had Freud seen me eating that pickle, he would have made me a case study.
Ossobuco's sandwich -- the Mediterranean grilled chicken one -- would certainly have me looking forward to lunch!
