Thanks, Geo - yes, I think the ideal cheese is still out there, havarti is another good idea. At any rate, the bread was fresh homemade - 5 min a day with rye and whole wheat flours (I think they call it something like "Rustic European" in the book.) Didn't use a lot of butter, but I fried it in a well-greased cast-iron skillet - started out openface with just cheese, added the kimchi and closed her up, and finished with the lid on to really get it melty.

Hi,

My Mom has warm feelings for ham salad sandwiches. According to the devotee, it is not made of ground ham rather it is ground bologna with additions of mayo and sweet chopped pickles. I remember eating this sandwich as a 5-year-old and thought they were quite delicious.

My egg salad sandwiches are very basic and very eggy: grate hardboiled eggs against a box grater's coarse grate, mix in just enough mayo to bind, then salt and pepper to taste. Eaten off my finger is just as good as any bread I can think of.

Smoked white fish on toasted rye is quite delectable. I plan to smoke trout next time to make this at home. I recently bought a 2-pound container at Costco, which I ate over several days. Maybe I should have frozen portions, it was just too good to allow it to go bad.

If I have pita bread with no particular end-use, I will slice it in half, stuff cheddar cheese in the middle, then toast it to crisp the pita and melt the cheese. A diet toasted cheese sandwich that cooks like a charm unless there is a hole in the pita allowing the cheese to press out. All expediency it is lost when you have to clean the toaster.

A friend's husband and then grammar school age children were lunching on bread spread with Chinese chili-garlic sauce. I could not believe my eyes. They also eat kimchi like it was going out of style. They would like appreciate MHay's kimchee grilled cheese.

My Mom ate bread spread with mustard as a kid. She also like cold canned spaghetti sandwiches.

My German Grandmother loved sour cream on rye bread. She had an Americanized version: California onion dip spread on rye with dehydrated onion flakes on top. I eat these because I like them and the memories associated with it.

Regards,

did one of these up thursday night, about a pound of sirloin that was pan fried to rare then sliced thin. Tossed on the griddle with some onions, and then topped with American cheese and then steamed the bun over the pile of steaming goodness. Onto a Turano bun and topped with some dill pickle slices.

brilliant:

With summer tomatoes starting to roll in, I have been making a pita with grilled chicken breast, shaved sweet or red onion, homeade tzatziki, and tomatoes. I wrap it all up in a larger pita and cut it in half. It's a beast of a sandwich and on the lighter side if you're in to that type of thing.

I do like many kinds of sandwiches...BLT is my favorite but mostlly get it out or when tomatoes are in season.

One favorite is a good thin sliced ham on rye with swiss cheese and brown mustart. Lettuce and tomatoes if available.

Love a well made egg salad on whole wheat.

Other ones not so creative are grilled cheese and PB and J.

One ultra quick...toast 2 slices of bread and put two slices of cheese grab and go. Sometimes don't have time so this works. The hot toast softens the cheese but it is not a grilled cheese but a toasted cheese.

Toasted garlic and cheese is my latenight snack standby. Lightly toast bread. Spread with garlic butter. Top with sliced cheese. Broil till melted and starting to brown.

Bread and cheese are variable according to what's on hand.

I have been doing grilled cheese a bit lately. There are two that particularly have my fancy of late:

Grilled Pimento Cheese

1 lb good quality sharp cheddar, grated
One Roasted poblano pepper, seeded and diced
1 heaping teaspoon of bottled pimentos, minced
1 tbsp dry mustard
2 dashes dried chipotle pepper
1/4 cup (preferably Dukes) mayo

Mix it up, Spread It thinly on a nice quality, sturdy Italian bread and griddle iit in butter

The next is:

Dill Havarti
carmelized red onion reduced with a bit of porter
Ballpark mustard
Sweet Bread and Butter Pickles

Again, simply griddled in a bit of butter.

Favorite homemade sandwich (of the day): Braunschweiger, American cheese, yellow mustard, tomato, banh mi bread.

I like to open a good can of sardines (currently Matiz-Gallego) and drizzle some of the oil onto the inside faces of some nice crusty bread. Then spread on some "bacon pate" (smoked pork liver sausage) to both sides, lay down some sliced raw onion and then finish with the sardines. I call it the "date night special". Yes, I'm married, in case it wasn't obvious.

Being tomato season -- and being the lucky recipient of some beauties from RAB and REB's garden -- I decided to go meatless today . . .

entire sliced heirloom tomato
arugula leaves
avocado, half, sliced
P'tit Basque, a few thin slivers
mayo
Fallot dijon
drizzle of Frantoia olive oil
dash of Vietnamese cracked black pepper (thanks, m'thu'su)
Baguette-like Italian bread from Maria's bakery in Highwood, lightly toasted

=R=

Besides a combo from Al's @ lunch and a steak for dinner, I went meatless today as well. Didn't even miss it.

Jazzfood wrote:Besides a combo from Al's @ lunch and a steak for dinner, I went meatless today as well. Didn't even miss it.

LOL! After those combos for lunch, 'maters seemed like a perfect choice for dinner but yeah, steak would have worked, too.

=R=

13 hour Berkshire pork shouler, homemade scratch cole slaw, on a LaBriolla pretzle roll.








might have to have one for breakfast.

jimswside wrote:13 hour Berkshire pork shouler, homemade scratch cole slaw, on a LaBriolla pretzle roll.

Looks terrific, had a similar sandwich at my cousin the Goat Kings house yesterday. Cheap white bun, layer of crisp skin bits, mound of piggy, thin cut fresh cabbage, drizzle mustard based BBQ sauce.

Carolina in Chicago

G Wiv wrote:

jimswside wrote:13 hour Berkshire pork shouler, homemade scratch cole slaw, on a LaBriolla pretzle roll.

Looks terrific, had a similar sandwich at my cousin the Goat Kings house yesterday. Cheap white bun, layer of crisp skin bits, mound of piggy, thin cut fresh cabbage, drizzle mustard based BBQ sauce.

Carolina in Chicago

thanks,

those sandwiches in your picture sound and look great.

You can't go wrong with cheap white bread and smoked pig. Nearly everyone likes them, but the cabbage and mustard sauce are not so common. Slaw on que sandwiches is most common in Memphis and Arkansas; mustard sauce, like that hawked by Maurice's Piggy Park, is mostly confined to parts of South Carolina. Folks in other regions clamor for tomato-based sauces, or the vinegar varieties of eastern SC. Then there's Texas: beef, no sauce.

Don't get me wrong...Jim's sandwich looked great! I sure wouldn't turn it down. And, I don't want to start a BBQ debate; that's been done enough.

As for my favorite sandwich, I am partial to Braunschweiger (smoked liver sausage) on "real" rye (like Bruno's), with a bit of onion. And a cold Yuengling.

little500 wrote:You can't go wrong with cheap white bread and smoked pig. Nearly everyone likes them, but the cabbage and mustard sauce are not so common. Slaw on que sandwiches is most common in Memphis and Arkansas;

Don't get me wrong...Jim's sandwich looked great! I sure wouldn't turn it down.

mine was an actual cole slaw with a mayo, cider vinegar, sugar, & horseradish dressing.

White bread is good, but I find when having a heap of pork and some slaw on a sandwich a bun with a high butter content holds up better. These pretzle rolls were really good,though I think i prefer the Hawaiian rolls I typically use.

I like the simple, but I bet great chopped cabbage with a mustard bbq sauce that Gwiv's buddy knocked out.

its all good.

jimswside wrote:I like the simple, but I bet great chopped cabbage with a mustard bbq sauce that Gwiv's buddy knocked out.

Never had plain cabbage on a pit piggy sandwich before, clean crunch of unadorned cabbage, along with crisp bits of skin, pulled fresh from the pit pork and drizzle of mustard based BBQ sauce hit it home.

G Wiv wrote:

jimswside wrote:I like the simple, but I bet great chopped cabbage with a mustard bbq sauce that Gwiv's buddy knocked out.

Never had plain cabbage on a pit piggy sandwich before, clean crunch of unadorned cabbage, along with crisp bits of skin, pulled fresh from the pit pork and drizzle of mustard based BBQ sauce hit it home.

I bet it was great, the different textures, etc... Im stealing that sandwich topper for next time for sure.

little500 wrote: Slaw on que sandwiches is most common in Memphis and Arkansas; .

little:

How can you omit Eastern North Carolina here?

Evil Ronnie wrote:

little500 wrote: Slaw on que sandwiches is most common in Memphis and Arkansas; .

little:

How can you omit Eastern North Carolina here?

Score one for you. I have travelled extensively in Western TN/Arkansas, but to be truthful eastern NC isn't one of my stomping grounds. I'll defer to you here.

BTW, here in GA we like pig on hamburger bun, slaw on the side. Usually the pig is tossed with sauce before hitting the plate. And the joints are all closed on Sunday so today is pig-less; however, tomorrow I have a butt ready to hit the smoker in my backyard. Many hours of Kingsford and hickory.

Big sandwich week last week with using up a bunch of homemade meats.

homemade Banh mi, made with homemade meats (testa, chicken liver mousse, and ham) and homemade pickled carrots and daikon.


then Jowl BLT,


and Lamb BLT (maybe Miracle Max would call it an MLT).

I can't compete with testa, jowl bacon, etc...but It's hard to beat the simplicity of a very simple egg salad (egg and Hellmans mashed up with a fork, fresh black pepper and salt) between slices of extremely fresh Pepperidge Farm hearty texture whole wheat bread.

No celery, no onion, no pickle relish, no lettuce...

Less is more.

Evil

little500 wrote:You can't go wrong with cheap white bread and smoked pig. Nearly everyone likes them, but the cabbage and mustard sauce are not so common. Slaw on que sandwiches is most common in Memphis and Arkansas; mustard sauce, like that hawked by Maurice's Piggy Park, is mostly confined to parts of South Carolina.

I find slaw on sandwiches quite common in both Carolina's, Georgia, and Alabama (in order, where I was born, where my sister lives now and used to live, and where I went to college - so I've sampled a fair number of them).

I just had a nice snack sandwich of sliced Fox and Obel baguette with slices of Salumeria Biellese Rosetta de Lyon salami, pan fried in just a bit of Nordic Creamery's Summer Butter. I was tempted, at first, to add something to the sandwich (condiment of some sort, cheese, whatever), but I'm glad I kept it simple. Crispy on the outside, with the butter's pronounced grassy note, and warm, salty, and porky on the inside, with the salami's fat melting in to the bread.



-Dan

I had the Salumeria Biellese Rosetta de Lyon along with Fra'mani Salami Toscano with a F&O baguette for breakfast yesterday. It is about the only decent option near Prentice. Both were delicious. That sounds like a great sandwich.

dansch wrote:I just had a nice snack sandwich of sliced Fox and Obel baguette with slices of Salumeria Biellese Rosetta de Lyon salami, pan fried in just a bit of Nordic Creamery's Summer Butter. I was tempted, at first, to add something to the sandwich (condiment of some sort, cheese, whatever), but I'm glad I kept it simple. Crispy on the outside, with the butter's pronounced grassy note, and warm, salty, and porky on the inside, with the salami's fat melting in to the bread.

-Dan

I often make a sandwich much like that, but I do like to add a thin layer of very good dijon to the bread, and I will often use the biellese soppressata instead.

On a split Italian loaf:

- red pepper & artichoke dip as a spead (top piece of bread)
- mayo (bottom piece)
- smoked turkey
- Parrano cheese
- Baby spinach
- thinly sliced red & orange bell pepper
- thinly sliced red onion
- thinly sliced heirloom tomatoes

gleam wrote:I often make a sandwich much like that, but I do like to add a thin layer of very good dijon to the bread, and I will often use the biellese soppressata instead.

I had been making a similar sandwich recently, with slices of salami I brought back from Borough Market , a touch of mustard, and a little aged cheddar, pan-fried on seeded rye bread. Much bolder flavors than today's sandwich, but definitely a winner.

-Dan

tomato, hummus, spinach, cilantro, chili, red onion on wheat bread