09-15-2006, 01:35 PM
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Rear Admiral Upper Half
  
Join Date: Oct 2000
Location: the peanut gallery
Posts: 3,909
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The Sandwich Thread
Please discuss sandwiches, including key ingredient combos, proper layering order, bread selection, etc.....
to start, I'm going to address proper layering order. usually, on a turkey or roast beef sandwich on sliced bread, I usually start with the bread, then spread the mayo on bread, then lettuce, then tomatoes, then meat, then mustard (and/or horseradish cream in using roast beef) then cheese, then finally the 2nd slice of bread, which also has a thin layer of mayo. I believe that mayo is like the "glue" that holds the sandwich together. I think its important that the tomatoes do not touch the bread, because it contains the most juice out of all vegetables, and will cause the bread to become soggy. In fact, when I slice tomatoes, I will cut it in half horizontally first in order to "gut out" all the excess juice and seeds first, before slicing the tomato. Like wise, the cheese keeps the mustard and/or horseradish from getting the 2nd bread slice from getting too soggy. I find that for a roast beef sandwich, cheddar cheese seems to work best, where as on turkey, its usally swiss. I've also tried provolone with turkey, and its ok too. But provolone with roast beef is just horrendous. I also find that the best lettuce to use in sandwiches is green lettuce, not iceburg. Romaine is for the "fancier" sandwiches like the kind with focaccia (sp) bread...... Please share your sandwich hints, tips, and experiences. Thank you. -daFunkyUnit
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09-15-2006, 02:24 PM
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Captain
 
Join Date: Jul 2000
Location: Beaverton, OR
Posts: 1,529
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The ultimate combo:
Cracked pepper turkey + spicy copa + smoked cheddar Also, I never would have believed it until I tried it, but a little kosher salt and fresh ground pepper makes any sandwich MUCH better. Also, if using a roll or other substantial bread, try drizzling a little balsalmic onto the bread. Brings a nice acidic sweetness to the party.
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-The nerd formerly known as vectorcalculus |
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09-15-2006, 02:34 PM
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#3 |
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Rear Admiral Lower Half
Join Date: Apr 2005
Posts: 2,245
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I'm not much into sandwiches, but my friend firmly believes that a sandwich isn't really a sandwich unless it has mayo, lettuce, tomato, and dill pickle.
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09-15-2006, 02:48 PM
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captain awesome
Join Date: Jan 2003
Posts: 7,054
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Turkey Club. 'nuff said
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09-17-2006, 12:58 PM
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#5 |
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Lieutenant Commander
Join Date: Jul 2000
Location: Baldwin Park, CA
Posts: 699
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ive been using cucumbers instead of lettuce...I think it tastes better. a nicer crunch too.
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09-17-2006, 10:06 PM
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Chief of Naval Operations
 
Join Date: Jun 2000
Location: woah... why is welfareloser here with me so early in the morning and more importantly why am I wearing her clothes?!?
Posts: 13,754
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bread hotgirl bread
nuff said
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********************************** DCM #1 (Founder)  "Nobody beats Vitus Gerulaitis 18 times in a row." - Vitus Gerulaitis on beating Jimmy Connors after 17 failed attempts. |
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09-18-2006, 11:13 AM
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#7 |
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Tasty Lieutenant
Join Date: Mar 2003
Location: oven
Posts: 414
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I am often the ingredient in sandwiches. Sandwiches always taste better when they have real artisan-style bread instead of that industrial white crap they push at stores. My baker likes to experiment with my recipe from time to time, seeing how much steam he should use (for crust development), as well as flour/starter combinations and different four types. One thing I know for certain from all this testing: I'm damn good.
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I'm the greatest thing since french bread. Want some superior yeast cultures? Try Carl's Starter! |
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09-18-2006, 11:21 AM
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President, Cowboys Nation
Join Date: Dec 2004
Location: In the 'burbs, west of D.C.
Posts: 5,139
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Quote:
Nice touch. The balsamic sounds good. Cheese can make or break a good sandwich. I prefer something with a bit of kick, like pepper jack. Slightly toasting / warming the bread can add to the experience as well...
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09-18-2006, 01:32 PM
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Rear Admiral Upper Half
Join Date: Nov 2000
Location: FL
Posts: 3,240
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Jersey Wrap
Turkey pastrami and swiss cheese heated on the grill, placed in a wrap with cole slaw, tomatoes and russian dressing. Awesome! |
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09-18-2006, 04:38 PM
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#10 |
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Vice Admiral
Join Date: Sep 2002
Location: down in the ghetto
Posts: 4,142
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being a vegi, my sandwich options are a little different from most folks. the closest thing i make to a "normal" sandwich involves these "smart life sandwich slices" which are pretty good. they have "meat" names, but don't taste a dauym thing like meat. with these, i prefer a club. it looks like this:
1 slice toasted whole wheat bread mayo "ham" slices "turkey" slices 1 slice toasted whole wheat bread sharp cheddar cheese tomato raddish sprouts (they're spicey) 1 slice toasted whole wheat bread sliced on the diagonal, served with pickle spears.
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yeah, pretty much we missed the boat on that one. but it's still here. get you some. |
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09-18-2006, 10:14 PM
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Commander
Join Date: Jan 2001
Location: Pekin, IN
Posts: 1,377
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Quote:
Ok I'll bite, (And show how little I actually know). What the heck is copa?  |
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09-18-2006, 11:31 PM
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#12 |
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Captain
Join Date: Jul 2000
Location: Beaverton, OR
Posts: 1,529
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I think it's actually coppa, not copa, now that I think of it. Perhaps better known as Capicola
http://en.wikipedia.org/wiki/Capicola It usually comes in spicy and mild varieties. Go for the spicy, very thinly sliced. It's like prusciutto, but even better. You probably will have to go to a specialty market or Whole Foods type of place to find it. Last edited by MrGreg : 09-18-2006 at 11:35 PM. |
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09-19-2006, 09:34 AM
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#13 | |
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Commander
Join Date: Jan 2001
Location: Pekin, IN
Posts: 1,377
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Quote:
Ah! Now see if you had said "gab-buh-GOOL", I would have known what you were talking about.  |
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09-25-2006, 12:50 PM
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#14 |
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Lieutenant Junior Grade
Join Date: Jul 2003
Location: Ohio
Posts: 157
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I've got two for you, one vegeterian and one meat-a-terian (representing, in order, my wife and I)
1) Mediterranean Veggie Combo: Baby Spinach Leaves, Roasted Red Peppers, Portabella Mushroom Caps, Red Onion, Homemade Vinagrette (Food Process Fresh Calamatta Olive, a bit of EVOO, and pour a teensy bit of the roasted red pepper oil in (if you bought canned) and spread that on both sides of either ciabatta or focaccia. Sprinkle on tomato basil feta. <-- Works great as a panini. 2) Italian Sampler Spicy Capicolla, Red Wine Genoa Salami, Proscuitto di Parma, Sharp Provolone (Imported, get the good salty italian stuff), vinagrette as described above. Also good on ciabatta/focaccia and also works great as a panini. Thats all I got although you can check light and tasy magazine for a turkey sandwich submitted by my sister in law =)
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09-26-2006, 03:06 PM
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#15 |
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Lieutenant Commander
Join Date: Jun 2001
Location: Virginia
Posts: 636
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Wheat bread, ranch dressing on both slices, lettuce, bacon (extra crispy), buffalo chicken breat (thank you Harris Teeter deli), pepperoni, swiss cheese, and pepper. And some "salsa" doritos. Oh yeah.
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"I feel bad for those people who don't drink, because when you wake up in the morning that's as good as you're going to feel all day long" --Frank Sinatra |
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10-06-2006, 01:05 AM
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Fleet Admiral
Join Date: Mar 2000
Location: Huntington Beach, CA, currently in Korea
Posts: 7,632
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Here in Korea, all the bread is too sweet for sandwiches (for some weird reason), as are the pickles, sauces, and the other ingredients that should add kick. Meat slices are too thin (bacon, ham, turkey, etc.) and I don't think I've even seen anything close to resembling a turkey breast. Cheese shouldn't be too hard to get, but it's certainly not as easy as it is stateside, at least for me.
All in all, I hate you guys. Man, I need to go on base and buy stuff from the commissary.
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10-06-2006, 12:44 PM
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#17 |
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Lieutenant Commander
Join Date: Apr 2006
Posts: 654
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hmm..lot of new sandwich recipes to try...
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10-16-2006, 03:52 PM
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Tasty Ensign
Join Date: May 2006
Location: Toaster Oven
Posts: 26
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Sandwiches always taste better on a bagel. Imagine a world without Bagels and cream cheese, Bagels and lox, pizza Bagels...you get the hole point. |
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10-31-2006, 02:57 PM
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#19 | |
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Vice Admiral
Join Date: Aug 2001
Location: floating inside of a giant egg made of stars
Posts: 4,861
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Quote:
Sheesh, do we have a bread rivalry developing here? Bagel, Sourdough... where are GA members Rye, Foccacia, Kaiser, Kimmelweck and OnionRoll, etc, when you need 'em?  Anyhoo, I personally think that mayo and tomato compliment each other nicely if you can put them next together, but you do risk soggy bread. I also really like any kind of sprouts (not bean sprouts though, I mean smaller ones) on a sandwich, they add a different texture.
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There is all the difference in the world between treating people equally and attempting to make them equal. - Friedrich Hayek |
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11-01-2006, 01:37 PM
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#20 |
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Tasty Lieutenant
Join Date: Mar 2003
Location: oven
Posts: 414
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Someone hacked me up today for a grilled turkey and swiss sandwich.
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11-01-2006, 01:56 PM
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#21 | |
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Vice Admiral
Join Date: Aug 2001
Location: floating inside of a giant egg made of stars
Posts: 4,861
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Quote:
That sound delicious, do you agree? (makes me think of the scene in Hannibalwhen Lecter is sauteeing a piece of Paul's brain and Paul says "mmm, that smells wonderful.") |
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