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Your favorite sammich???

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  • Your favorite sammich???

    I'm a sandwich freak. Nothing beats a good sammich, cold beer & some good chips....
    So, what's your favorite???

    I have to say overall, a simple club is mine.
    Honey ham, smoked turkey, pepper jack cheese on the bottom tier.
    Apple smoked bacon, good ripe tomatoes & crisp lettuce tope tier.
    A touch of mayo & honey dijon mustard, dash of S&P on a honey wheat bread.
    Quick & easy, filling, tasty. Nice presentation when quartered - serve w/ mini koshers.....

    Alot of good ones, but for a classic, this hard to beat!

  • #2
    Originally posted by rumonkey2
    So, what's your favorite???
    Winter: Hot corned beef and pastrami with coleslaw and russian dressing, on rye or marble rye.

    Summer: Pulled pork with slaw, and a slice of cheese on a soft bun.

    Last week of November: Turkey, stuffing, cranberry sauce pannini with way too much gravy and butter, pressed flat and grilled crisp.

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    • #3
      There was a southwestern joint less than a block from my house in Ballston Spa NY that sold brisket sammys that had been smoked for 12hrs. Top damn notch. :thumbsup:

      Favorite mass market: Firehouse roast beef sub, toasted with swiss.

      Here in ATL: a burger from the Vortex.
      Regular guy.
      Tubey or not tubey, that is the question :smoke1:

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      • #4
        Originally posted by billnchristy
        There was a southwestern joint less than a block from my house in Ballston Spa NY that sold brisket sammys that had been smoked for 12hrs. Top damn notch. :thumbsup:
        Yeah, I smoke brisket too! 12-14 hours in the smoker, another 2-4 hours "resting" in a cooler to let the juices redistribute and then MMMM MMMMM goodness!

        Another thing I do is I usually put the briskets on the bottom shelf with pork butts above. That keeps them basted in juicy tasty pork fat while they cook.

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        • #5
          Originally posted by m-fine
          Winter: Hot corned beef and pastrami with coleslaw and russian dressing, on rye or marble rye.

          Summer: Pulled pork with slaw, and a slice of cheese on a soft bun.

          Last week of November: Turkey, stuffing, cranberry sauce pannini with way too much gravy and butter, pressed flat and grilled crisp.
          wow thats just about dead on for me except no cranberry sauce on the turkey

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          • #6
            Originally posted by m-fine
            Winter: Hot corned beef and pastrami with coleslaw and russian dressing, on rye or marble rye.

            Summer: Pulled pork with slaw, and a slice of cheese on a soft bun.

            Last week of November: Turkey, stuffing, cranberry sauce pannini with way too much gravy and butter, pressed flat and grilled crisp.

            Why ya gotta go yankify a good southern sammich???:fryingpan:;);)

            JK of course...as much as I love cheese, I just never do it on pork...:scratchchin:

            I'm kinda that way too - different favorite for different season.
            Always love a good reuben - I like 'em grilled. Meat, kraut, bread & all.
            None of this steaming, toasting stuff. I wanna little grease on every bite!
            OK, I'm sure that's a southern thang:yes:

            Ya know, if ya ask me tommorrow, I'll have changed favorites:dizzy:
            Gave it to the Club polly 'cause I made some Wed night & hard to resist the smell of good bacon crisping!

            Shoot, a PB&J w/ a cold glass of milk sometimes my favorite! And good anytime of day, like now, for breakfast.....:scratchchin:

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            • #7
              Originally posted by rumonkey2
              Why ya gotta go yankify a good southern sammich???:fryingpan:;);)
              Well, pulled pork, a slice of ham and cheese is called a Cuban and last I checked even the Cubans living in Florida are further southern than your sorry ass.

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              • #8
                Originally posted by m-fine
                Well, pulled pork, a slice of ham and cheese is called a Cuban and last I checked even the Cubans living in Florida are further southern than your sorry ass.
                Got me there - 'cause I do like a good Cuban...wev'e got one rest. close by that
                serves (what most say) is a very authentic one...

                Just, when I think off pulled pork, first thought is a "traditional" southern BBQ sammich...

                OK, when I say Southern, I mean redneck!:fryingpan::snaggletooth:
                Trying to picture a Cuban redneck...:D


                This thread gonna make me hungry everytime I read it!:yes:

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                • #9
                  BTW I should clarify, I DO NOT do the East Carolina vinegar abomination they call BBQ.

                  Why on earth you would spend 8-12 hours infusing a hog shoulder with the subtle flavors of hickory and pecan smoke and then soak it in a jug of cheap vinegar is beyond me. A good BBQ sauce should compliment the flavor with some sweet molasses and spice, not cover it up with acid.

                  And yes this thread is making my mouth water. Another 2-3 weeks before we get the smoker out of storage.

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                  • #10
                    Here is a sammy that has never caught on in America and I really do not know why...it is from France (maybe thats it) and is called the "Smash Sandwich"

                    It is a hamburger po-boy with fries placed on top of the burger and then smashed together with one of those Cuban style cookers (like a George Foreman...no clue what they are called).

                    Yummy!
                    Regular guy.
                    Tubey or not tubey, that is the question :smoke1:

                    Comment


                    • #11
                      Originally posted by billnchristy
                      It is a hamburger po-boy with fries placed on top of the burger and then smashed together with one of those Cuban style cookers (like a George Foreman...no clue what they are called).

                      Yummy!
                      It is called a panini maker and panini sandwhich. Used to be real popular in San Fran area. That is what I do with the Turkey Day leftovers, but you can grill all sorts of sammiches that way.

                      I always am cautious with the way them Euro types serve fries. The evil vinegar thing comes up again, as well as MAYO! Yes, I think the Belgians started it, but anyone dumb enough to follow the lead of a Beligian is crazy too.

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                      • #12
                        Maybe I should go to Nick's for lunch. If anyone of you losers ever comes to Rochester, I am taking you there for a "Garbag Plate" which is like a sammich without the bun. If you are not sick the next day I will be able to respect you as a real man.

                        http://en.wikipedia.org/wiki/Garbage_plate



                        BTW, that is a "texas with mac home fries and everything" Texas means red hot, mac = macaroni salad. A white hot would be a porker and you can also get a cheeseburger plate. I would STRONGLY recomend you not order anything else, especially the fist plate. I have not only never seen anyone order the fish plate, I have never heard of anyone ordering the fish plate. That tells you how fresh the fish must be :D
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                        • #13
                          Say Mat,

                          Are you going to invite us over for another A/V fest when you get your smoker out of storage???

                          :thumbsup:

                          Frank

                          Comment


                          • #14
                            Originally posted by fcaico
                            Say Mat,

                            Are you going to invite us over for another A/V fest when you get your smoker out of storage???

                            :thumbsup:

                            Frank
                            I highly doubt it. Whenever I ask my wife if I can leave her with the kids to go to an AV get together she is very supportive and then she always adds "your not planning on hosting one of these things are you?". In case you are not married, that is NOT a question. ;)

                            So, it ain't happenin at my place. That is the bad news. The good news is the smoker is on wheels and could easily be towed to Craig's or any other nearby location.

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                            • #15
                              Originally posted by m-fine
                              BTW I should clarify, I DO NOT do the East Carolina vinegar abomination they call BBQ.

                              Why on earth you would spend 8-12 hours infusing a hog shoulder with the subtle flavors of hickory and pecan smoke and then soak it in a jug of cheap vinegar is beyond me. A good BBQ sauce should compliment the flavor with some sweet molasses and spice, not cover it up with acid.

                              And yes this thread is making my mouth water. Another 2-3 weeks before we get the smoker out of storage.
                              M - have you ever used an applewood smoke???
                              I like all "taste" of BBQ, but agree, some of the vinegar recipes go overboard w/ that ingredient. I like to do a different one everytime...The thing that sucks though is my GF doesn't like smoke. Oh well, the more for me!!!
                              Actually, the last butt I smoked, I used some apple cider vin in the sauce and as a "baste" - but it was used in moderation.
                              If done right, it can complement the flavor. And I have made a few "red" sauces w/ a touch of vinegar too. The right combination is the key!
                              But, I hear ya...some folks just don't like vinegar period! But I bet I could sneak some in on ya & you would never know it;)

                              It would be cool to get a bunch of us grillhounds together sometime & have a TCA/AV123 "cookoff"!:scratchchin:

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