Let's Talk Sandwiches!

[Kosar_For_President]

@diehardbrownsfan said:

Think I'll go and pick up a couple of Galley Boy's this afternoon. Have a Swenson's in 7 hills, about 5 miles from here.

A**hole. The only 2 things I miss about Cleveland, my family and Swensons.

[nickers]

For Me its the classic Italian Hero sandwich:

Ingredients:

fresh baked Sicillian twist bread, fresh out the oven.

Olive oil.

Black pepper.

Tomatoes.

Onions,(sliced thin)

Roasted italian peppers.

Ice berg or Romaine Lettuce.

Meats:

Coppacola,Spiced Italian Ham,Prosciutto,Mortadella,and Genoa Salami.

Bread Ingredients:

Salt (about a 1/4 tsp)

Flour (2-3 cups/all-purpose)

Olive Oil (1/4 cup)

Sugar,(about 1 tbs)

1 block of Red Star yeast for leavening.

Warm to hot water to activate yeast.

Preparation and assembly:

Preheat oven to 100*F

In a small serving bowl break up yeast with a fork and add warm/hot water to activate.(allow time for yeast to foam about 4-6 mins)

In a large pot or bowl combine bread ingredients and have extra warm water and flour reserved to add for consistency.

Combine your yeast and warm/hot water and mix throughly with fingers breaking everything up well then add flour/reserved water. Knead till smooth as a babies ass!. The gluten in the sugar adds flavor and will kick start the yeast.

Form dough mixture into a big ball and rub down all over with Olive Oil to protect moisture.

Cover pot with a towell or lid and put in preheated 100* oven for about 5 minutes "this will help kick start the rising process"

Let rise for about 45 to an hour. (remove pot w/dough and let set) after 5 mins in oven.

While dough is rising, prepare your variety peppers by lining a pizza baking sheet, with heavy duty aluminum foil. Pre-heat over to 350. Slice your peppers length wise in half. remove any seeds or white vein material, and spread out on baking sheet. Drizzle with Olive oil and add Black Pepper (fresh cracked) over the peppers. Salt,Garlic and Onion powder are optional to add flavor. Roast for 25-30 minutes.

Pre-heat oven to 375*

Take dough and punch it down and reform into a ball, then slice in half and roll each part, length wise into 2 thick tubes and criss cross together in one big braid. Place in oven for abot 30-45 minutes till golden brown. spritzing water over the bread throughout the baking process will yield a crisp crust if so desired.

Assembly:

After bread and peppers are finished. Slice a section of bread, then split open like a book.

Add meats,lettuce,onions and tomatoes and peppers.(provolone cheese optional).

Add fresh cracked pepper and salt then drizzle olive oil over it. (red wine vinegar) optional.

You may enjoy a side of aged Provolone or other italian cheeses (cubed) and mixed olive salad as an accompanyment.

Enjoy!

[rich4eagle]

@king-ghoolie-lives said:

The Ghoolie.............

1) Take a load of unsliced Italian Bread. cut off the ends just where they expand to the full height of the loaf. Shove those ends up someone's ass, I don't use them.

2) Cut the loaf in half lengthwise.

3) Butter the fkuck out of both ends and put buttered ends down on hot grill. Grill until crisp golden brown.

4) Flip bread into a warming pan, crust side down, put pepper jack cheese slices to cover bread and let it slowly melt.

5) Once cheese melts sprinkle well done, crushed crisp bacon chunks to get sucked up in cheese.

6) Place on each slice of bread one well fried egg.

7) Add two medium cooked 1/2 pound hamburger patties made with PRIME ground filet mignon or NY strip meat

Spread home made Aeoli (equal parts mayo, grey poupon, squeezed garlic, orange slice, lemon slice)

9) Spread a dry-ish hand made colw slaw

10) Slop on hand cut, fresh french fries

11) Lettuce, Tomato, Red Onion

Feast on Ghoolie's favorite. THAT, is a badd ass sammich!

Man that is awesome, sum kinda sammich! I been buying bread loaf ends for years......................and finally, I understand why they taste like shiet

[Browns57]

I am big on any type of panini. But I don't drink when I watch football at home so I am not sure how this would go with beer.

My favorite panini

Garlic loaf sliced

turkey

onions

basil pesto

swiss or mozzarella cheese (I prefer swiss taste with the pesto)

roasted red peppers

pepperocinis

Only takes a few minutes to make and a few minutes in the panini press.

Another favorite for football Sundays is taco salad. I have made it for every Super Bowl for the last 11 years. It takes longer to prepare but it is worth it.

Ground beef

kidney beans

taco seasoning

onions

lettuce

tomato

cheese

jalapeno peppers

Doritos

Catalina Dressing(some people prefer salsa but I like the combination of the sweet and spicy)

[Canton Mike]

Not a sandwich, but simple & a great game day snack......

Pepperidge Farm Party Rye bread

pepperoni slices

finely shredded mozzarella

grated parmesan

place bread slices on a cookie sheet

3 slices of pepperoni to cover each slice of bread

mozzarella on pepperoni & top with parmesan

put under broiler until cheese melted & slightly browned

These disappear quickly!

Mike

[calfoxwc]

Oooh - I gotta try these.

Then chocolate peanut butter fudge for dessert.

Hint.

***************

Not a sandwich, but simple & a great game day snack......

Pepperidge Farm Party Rye bread

pepperoni slices

finely shredded mozzarella

grated parmesan

place bread slices on a cookie sheet

3 slices of pepperoni to cover each slice of bread

mozzarella on pepperoni & top with parmesan

put under broiler until cheese melted & slightly browned

These disappear quickly!

Mike

[Browns149]

If you want something fast. Go to the hotdog aisle, get some Johnsonville brats, or sausage, or kielbasa. Take one, or two of those, and put them on a kaiser roll. Add some mustard, (YELLOW) and then nuk'em for 30 seconds and enjoy with a cold beer

[miktoxic]

@browns149 said:

If you want something fast. Go to the hotdog aisle, get some Johnsonville brats, or sausage, or kielbasa. Take one, or two of those, and put them on a kaiser roll. Add some mustard, (YELLOW) and then nuk'em for 30 seconds and enjoy with a cold beer

best brat snack is one of the ways they serve it in germany: currywurst.

just slice up a white brat on a plate and dip it in a mixture of ketchup and curry powder.

and pommes frites (french fries) with mayo.

only way to go.

[ballpeen]

Some good stuff here guys....thanks....and keep it up

[DieHardBrownsFan]

@miktoxic said:

best brat snack is one of the ways they serve it in germany: currywurst.

just slice up a white brat on a plate and dip it in a mixture of ketchup and curry powder.

and pommes frites (french fries) with mayo.

only way to go.

Never saw that. I was in Germany for 6 months in 1973 at Kirchgoens. We had a little Gasthouse right outside the gate. They sold a grilled bratwurst (whole) with a small bun and pomme s frits. Good chow. Of course the pay was so small then that about broke me until the next month.

[miktoxic]

@diehardbrownsfan said:

Never saw that. I was in Germany for 6 months in 1973 at Kirchgoens. We had a little Gasthouse right outside the gate. They sold a grilled bratwurst (whole) with a small bun and pomme s frits. Good chow. Of course the pay was so small then that about broke me until the next month.

wurzburg early 80's. they served this out of the food trucks on the side of the road. we also had a gasthouse right down the street. we'd go for the sit down meals once in while. we also had a gypsy guy come drive in the kaserne late at night and ring a bell like the town crier. funny to see a bunch of drunks go running for a one ingredient german pizza at midnight.

we also had '5 mark park' right out the back gate. but that was a different kind of meal (if you know what i mean).

[The Gipper]

@ballpeen said:

Some good stuff here guys....thanks....and keep it up

Right! And nobody even stooped to saying something like "I want to be the meat in a Jessica sandwich...Alba on top and Beil on the bottom". (At least, not until I just stooped to doing it. Someone had to bring this conversation down to the gutter level, I guess it had to be me)

[DieHardBrownsFan]

Zombo said:

I wanna be this sandwich ...

Zombo

---Looks like a Cuban ... too bad, she should have a little Irish in her.

I wonder if she likes Croation Kielbasa?

[The Gipper]

Zombo said:

I wanna be this sandwich ...

Zombo

---Looks like a Cuban ... too bad, she should have a little Irish in her.

I don't think I agree with you. It appears that she is ready to chomp down on that sandwich. I don't think I would go for chomping. I think I would have too much to lose with that chomping there. I think I would prefer this:

[nickers]

@diehardbrownsfan said:

I wonder if she likes Croation Kielbasa?

JA or giant sized cvapi LOL

[sisky fringo]

@halfbreed216 said:

All I can say is.....THE RUBEN!!!!! CLASSIC!!!

here's my version--it's just the standard one you'll find most places but definitely delish. typically i just "do" it, so these times are loose. i have never timed it before so i apologize if i'm off a bit.

ingred list: sliced marbled rye bread

the best sauerkraut you can find-preferably sand color or darker over the lighter less aged stuff

thinly sliced corned beef...but not so thin it chips

run-of-the-mill swiss cheese-although i like apline and baby they are much too mild--save your $$ and get the reg.

thousand island dressing

flat griddle or cookie sheet, depending on the method

lazy method>>oven:

makes 1.

preheat to 400ish

on cookie sheet (sub w/ a pizza pan or whatever you have flat and decent sized--not a pie pan unless you use several).

be sure to place all items on the sheet/pan with liberal room between them.

butter 2 slices of rye bread and place them onto the sheet side by side (again, not touching). sometimes these loafs are irregularly shaped so place them so they will mate together when finished aka not identical and the same way. i think you know what i mean (and how much this sucks when they don't match-up).

in the middle of the sheet/pan make two smallish piles of corned beef. if your corned beef slices are big enough to cover the bread singly, use 2-4 for each pile. adjust accordingly (but obviously a sandwich can be as big as you want it to be).

make a wide shallow pile of sauerkraut on the other end of the sheet/pan opposite the bread slices. the idea is for the corned beef to be a divider between the bread and the sauerkraut so the juice won't run and make the bread soggy.

place on middle rack in oven.

after several minutes (3-5?): flip the bread over to toast the other side and mix around the corned beef and the sauerkraut. ideally the corned beef that was on the bottom is now on the top.

if most of the corned beef is warm and heating nicely place a slice of swiss on top of each pile of corned beef>>but hold off if the pile is still cold. **common sense needed.

after a few more minutes check the bread to make sure it doesn't get over toasted and too crunchy/hard. if it's good to go and grilled-ish remove it.

remove the rest once the other ingredients are hot and cheese is nice and melty.

**you don't want the corned beef to dry out.

assembly: on one slice of bread (use the smaller one if they vary in size) place a corned beef/chz stack, on top of that place as much 1000 island as you like, then the sauerkraut, followed by the 2nd corned beef/chz stack, and finally the 2nd slice of rye.

slice it in half and then place it upside down. flipping it like this keeps it from getting soggy on the bottom. if the sandwich begins to get soggy on bottom you can always flip it again>>slow eaters take note.

the stovetop method is a bit more involved but definitely produces the best sandwich. for those that can't tell the difference between top shelf and well, although supremely inferior (quality oxymoron there) i guess one could simply toast in a toaster and microwave the parts, but i'm not gonna be the guinea pig on that one.

...continued later, gotta run.

[ballpeen]

Great stuff guys.

I agree, Reuben's are wonderful.

For a chain type place, Applebees has a very good Reuben.

[ballpeen]

Zombo said:

I wanna be this sandwich ...

Zombo

---Looks like a Cuban ... too bad, she should have a little Irish in her.

Who's that...Erin Andrews??

She is a Gator Grad......she likes Cubans.

Zomboner, I know you've had a Cuban. You have to admit, they are pretty damn good, if not perfect IYO.

[The Gipper]

Zombo said:

Yes, that's Erin, and yes I love Cubans. There a little shack on Bonita Beach that we go and fill up on tacos and cubans ... and then we are ready for a nap.

Z

Is a taco considered a sandwich? How about a burrito and other such Mexican fare?

[Mr. T]