yummmmm

[pink.lovebud]

ok what is your favorite sandwhich?

I dont eat much bread or wheat but today I was starving

rye bread ( had wheat but rye is better )
veganaise instead of mayo
swiss cheese ( had sliced cheese swiss is better )
sliced grape cherry tomatoes
sliced red or green onions
leafy lettuce
sliced avacado
sprouts

 

[BlueBlazer]

It's all about the pb&j man.

 

[Wiggs Dannyboy]

It's all about the pb&j man. View Image

Open faced! Loves me some PBJ's too, BB, been my sandwich of choice since I was a kid. Any PBJ is good, but using one slice of bread instead of 2 is the best bread to PBJ ratio. The next important choice to be made is the PB...I started off a Skippy man, switched to Jiff in my 20's, then finally found the holy grail of PB's about 10 years ago....SMUCKERS ALL NATURAL. Most PB companies put way too much sugar in their recipe. PB and salt gives the most peanutty flavor, if what you're looking for is peanut flavor. Since I moved to Portland, I haven't been able to find the Smuckers, found a lesser substitute, called Adams, looked on their label and see that Smucker's actually makes Adams. Its a slightly different recipe though, not quite as salty.

 

[420somewhere]

I have a weakness for .....

I have a weakness for .....

A big Fat Pastrami on Rye.

But I haven't had one in at least a year

 

[mintz]

Lamb Jamaican pattie in coco bread or proper jerk chichen in hard doe bread

 

[Drift13]

A Ruben made with pastrami, called a Rachel in some Deli's.

 

[Stoner4Life]

I had a friend coming in from Chicago, we do each other plenty of favors so when I asked him to stop for some Gonnella bread and Scala's Italian beef he was all for it, he doubled the order taking plenty of it up here for himself too.

Gonnella Italian loaf breads are every bit as good as NY breads, nice thick crust, coarse white grain, firm to the bite.......


X-Mas eve supper's gonna be Chicago Italian beef sandwiches, my mouth's just watering in anticipation.

 

[toughmudderdave]

Either a #26 from Togo's on an onion roll or a Monte Cristo from the Blue Bayou restaurant at Disneyland.

 

[Stoner4Life]

any old timers from NYC would remember the Irish pubs serving hot 'fresh cut' sandwiches, Blarney Stone was one of the best with several mid & downtown locations. walk in, grab a tray cafeteria style and the steam tables holding the freshly cooked cut were waiting, each sandwich cut to order, I always had a dollar or two ready for a tip to the server who'd see it folded discreetly in my hand. We didn't have tip cups in the 70s, that was an outright bribe to get an awesome sandwich, lotsa folks did it, most of the time I left w/half my sandwich in a to go bag.

The meats cooked & served daily were corned beef, pastrami, roast beef, london broil, turkey, ham. it was a treat going 1-3 times a month.

 

[dagnabit]

A beef combo from portillos..
I make trips to chi town just for the sammich.
Dunked of course sweet peppers optional.

 

[BrnCow]

Smoked bull buffalo tongue on fresh fry bread...

 

[dansbuds]

Honey roasted turkey breast with a big slab of swiss on a fresh loaf of crusty french bread with a touch of miracle whip .

 

[Wiggs Dannyboy]

with a touch of miracle whip .

Here comes the debate.....

 

[toughmudderdave]

Here comes the debate.....

What's to debate? It's Miracle FTMFW!!!! **grin**

 

[trichosaurus]

whole grain bread
caramelized onion
muenster cheese
swiss cheese
hickory smoked turkey breast
black forest ham
roast beef
fresh greens
tomato
mayo/whole grain mustard

 

[toughmudderdave]

whole grain bread
caramelized onion
muenster cheese
swiss cheese
hickory smoked turkey breast
black forest ham
roast beef
fresh greens
tomato
mayo/whole grain mustard

[URL=https://www.icmag.com/ic/picture.php?albumid=38232&pictureid=905497&thumb=1]View Image[/url]

Looks great, but you left out the jalapenos.

 

[Canniwhatsis]

BLT, add Swiss and Avocado slices.

 

[Drift13]

I had a friend coming in from Chicago, we do each other plenty of favors so when I asked him to stop for some Gonnella bread and Scala's Italian beef he was all for it, he doubled the order taking plenty of it up here for himself too.

Gonnella Italian loaf breads are every bit as good as NY breads, nice thick crust, coarse white grain, firm to the bite.......


X-Mas eve supper's gonna be Chicago Italian beef sandwiches, my mouth's just watering in anticipation.

I was born & raised in Chicago. Yes I miss the food from there. An old club brother sent us a case of Vienna hotdogs. But I still can't find buns with poppyseeds on them down here. Maybe next year he will send the fix'ens for a combo-that Itl beef with a Itl sausage on (of course) Gonnella bread.

 

[BlueBlazer]

Open faced! Loves me some PBJ's too, BB, been my sandwich of choice since I was a kid. Any PBJ is good, but using one slice of bread instead of 2 is the best bread to PBJ ratio. The next important choice to be made is the PB...I started off a Skippy man, switched to Jiff in my 20's, then finally found the holy grail of PB's about 10 years ago....SMUCKERS ALL NATURAL. Most PB companies put way too much sugar in their recipe. PB and salt gives the most peanutty flavor, if what you're looking for is peanut flavor. Since I moved to Portland, I haven't been able to find the Smuckers, found a lesser substitute, called Adams, looked on their label and see that Smucker's actually makes Adams. Its a slightly different recipe though, not quite as salty.

I'm a Jiff man still. I'll have the missus look for Smucker All Natural. I'll give it a shot.

The missus bakes our bread herself. Nothing like a pb&j on freshly baked bread that's still warm.

 

[Wiggs Dannyboy]

I'm a Jiff man still. I'll have the missus look for Smucker All Natural. I'll give it a shot.

The missus bakes our bread herself. Nothing like a pb&j on freshly baked bread that's still warm.

You might not like the Smuckers at first. It takes a few times before you get used to a peanut butter that isn't sweet. You might not even think Jiff is sweet until you try the Smuckers, but after you try it you will know what I'm talking about.

Put it this way...the Smuckers is an all-natural PB, and requires a good stir before you use it (the oil floats on top), but once that initial stir is done, you put it in the fridge and it stays stirred in. If you don't put it into the fridge, it will separate again. Even though Smuckers requires extra work, I still haven't gone back to the old easy style.

And you are correct, and I am very jealous.... Nothing like a pb&j on freshly baked bread that's still warm. I never have my PBJ's on fresh bread.