Tell Me Your Sandwich

[artificer]

Easy now, Tex. We're not all pulled pork and sweet sauce up here.

There's Lexington-style:

There's Eastern-style, with a sauce like this:

But the best part of all is a sammidge made from the hog skin that stuck to the grill grate and scorched just a little in between two halves of one of yesterday's biscuits with a great big slice of a Georgia Vidalia onion.

Mercy indeed.

Not to start a Pork-War, but I'm with piperdbh here. Carolina BBQ sauce shouldn't be sweet. Although I do prefer my sauce to be either a Western Carolina dip or even a South Carolina mustard sauce

ith:

[davedove]

Another combo I really like:

Grilled ham with a mustard/brown sugar sauce,
A slice of Havarti or other milder sandwich cheese,
A generous spread of mayo,
All on a good Italian bread or Kaiser roll.

[AN COIGREACH ALBANNACH]

I climb trees to prune or remove for a living and sometimes work may be in a spot suitable to make a small fire.When so;

Heat up a simple camp style steel hot plate on the fire.Take kangaroo fillets over to any handy piece of wood such as a stump and beat flat with a meat hammer,then rub over with a pre prepped mix of garlic,herbs and olive oil.Rub olive oil onto hot plate with old news paper and chuck roo fillets on.

Put full grain bread buttered on both sides to toast on the grill part of the hot plate and then cook sliced onions,tomatoes and a couple of eggs,as well as a few rashes of bacon.That cooking plate is hot so it doesn't take long! Place toast on anything that comes to hand that resembles a plate and on it put roo fillets,cooked tomatoe and onions,bacon and the fried eggs,place toast on top and eat leaning forward cause it's going to be dribbling down your wrists!Pure brilliant!!

Then force yourself to stop daydreaming about a cold beer,and get on with bringing down the next tree.

[Joshua]

Hah... I don't eat bread (I strongly avoid grain), or dairy. I guess I'm boned.

For a "sandwich" of mine, I'm partial to fajita skirt steak and guacamole in a lettuce wrap.

Other flavors?

Gyro Meat, tomatoes with cucumber dill mayonaise.

Leftover roast turkey, bacon, mayo, tomato.

Braunschweiger, onions, sliced apples, mayo on lettuce.

[Monty Craig]

There is another regional sandwich that I remember, but to find it you would need to be in the Cincinatti Ohio area. It is a Skyliner Chilli dog! i like 'em with mustard, and onion...

[Mark E.]

Had one of these in Halifax Bay 11 years ago...

3x thick honey rye, small roasted chick breast sliced lengthwise with 2 slices of pineapple between, 2 carmalized onions under the top bun, two thick slices of cheddar cheese on that, and a quick squirt of spicy brown mustard. THEN toasted in something that looks like a waffle iron.

Ok, I need a napkin, sorry guys. Feels like yesterday.

[Old Hippie]

Well, I guess it's an "alternative sandwich." I have a great fondness for what's known around where I grew up as an "Oregon Burrito."

Easiest way to explain: Carne Asada, Fries, Cheese, and Salsa Fresca in a large whole-wheat tortilla.

The backstory, as I've been able to piece it together, is that some high-school kid from San Diego so loved carne asada with a side of fries that one day he requested the carne asada ON the fries. Thus was born Carne Asada Fries.

The San Diego-style taco shops that run at least as far north as Salem, Oregon will serve the "Burro Oregon" as specified above. One is a day's meal, but when I'm traveling through Oregon I'll always have one, then feel repentant afterward because I'm mostly vegetarian.

I have made a vegetarian version at home, but I think the flavour is enhanced by a large mango soda and some Norteno music blasting at 120 dB from the sound system.

My fellow Canadians will recognize a basic similarity between Carne Asada Fries and Poutine, which leads me to speculate about a Poutine Burrito, and thus head off to the kitchen to experiment.

Urp. Cheers, all.

[piperdbh]

Easiest way to explain: Carne Asada, Fries, Cheese, and Salsa Fresca in a large whole-wheat tortilla.

I have made a vegetarian version at home, ...

With seitan and almond cheese? :food-smiley-002:

[Old Hippie]

With seitan and almond cheese? :food-smiley-002:

Yer not far off. Yves makes a veggie "ground round" that, with the addition of some salsa and a dash of mesquite smoke makes a passable carne asada. The cheese is by Daiya. My memory of the ingredient list is scanty, but among other things I can remember it does NOT have lactose. Pea flour is one of the ingredients, and "some other stuff."

Salsa fresca is -- later in the summer, anyway -- merely a matter of taking scissors and a bowl out to the upper garden.

I get a little schizophrenic about vegetarian cuisine. Part of me says the problem is that people always want it to taste "like" something, another part says I should just spend my culinary time on world cuisines that are vegetarian by nature. Probably no surprise that I generally balance the two sides. We have all kinds of Indian and Asian vegetarian food, along with recreations of carnivorous favourites.

With some effort and ingenuity it's amazing how close you can get. You have to be willing to learn to "unpack" the taste and think about what will give you that component from a different source. I enjoy the challenge.

And to get back on topic: fish-stick sized rolls of seitan, battered in tempura batter and deep-fried, make excellent Tacos Pescados with some cole slaw mix and tartar sauce. It's my other favourite "sandwich."

[Bill aka Mole]

Many cities, many lunches, many times a hungry tummy has been satisfied...

Store bought sammies:
High School, Pasadena, CA: A two man sub from Stottlemyers. A California sub (oil & vinegar dressing, not mayo!) of substance that, when I was in my teens, was made with meat that was made in-house at the resturant. Haven't been there in over 30 years.

U.S. Navy deployments, Bahrain and United Arab Emerates: Shwarmas. A mixture of beef and lamb meats cooked on a vertical rotisserie. Thin sliced and stuffed into a pita with shredded lettuce, tomatoe and a yogurt sauce. Available just about anywhere in this area, as plentiful as a hamburger shop in the West.

Starting over, Orangeburg, SC: Prime rib sandwich from Four Moons Internet Cafe. Slow cooked prime rib, deboned and thinly sliced, piled high (>1.25") with Swiss and horseradish sauce on a Kaiser roll.

Home Made:
Left Over London Broil Sammie: I marinate a London Broil (top round roast, usually 2 pounds/1 kilo size) in a combination of cheap italian dressing, cracked pepper, salt and whatever I think might be interesting. I have used dried red pepper flakes, Spontaneous Combustion Hot Sauce, Blair's After Death 20/20 Hot Sauce, Italian bread dipping spices, Hot and Mild paprika, cold flat beer, Cutty Sark, cold flat Guinness. Marinate for about three hours, turning at about 1 hour intervals. Grill over charcoal in an enclosed grill (I prefer Webber for durability) initially 5 + 5 minutes one each side for the cross hatching grill marks reducing to 5 minutes a side until medium. For dinner, the missus and I will eat about 3/4 pound total on the first night with a reheat and similar consumption on the second night. This leaves about 1/2 pound on day 3. I slice this thin and place it on either sourdough or Italian or French bread slices with a covering of swiss or provelone and liberaly smothered in HP Sauce (not A1 Sauce). Can be served warm or cold but with the HP Sauce, best not to make it in advance.