Sandwich tips thread

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you horseradish reco guys surely have not read diablo's cooking threads. the man overdoes it.

avocado and sprouts rule on turkey sandwiches.

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The key to horseradish and mustard is the same; overdoing it is almost perfect. (For many people, it's very similar to how you use chiles, or to how you use wasabi when eating sushi.) You should use just enough to wonder if you used too much. If you get the occasional feeling you're going to sneeze from the intensity of the fumes, you've used the perfect amount.

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The bacon statement is only true if you're preparing the bacon or the place at which you are eating uses good bacon. Bad bacon is like doubly bad, because you're missing out on a bacon opportunity and having to eat greasy leather.

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Ok, fair enough. I've never had "bad bacon", though I can imagine it wouldn't be very good if it weren't cooked well. I guess low quality meat wouldn't be good either, but bacon is pretty crappy meat to start with I think. Overall, I don't think saying "bacon is an improvement" is a particularly risky statement.

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Gonna have to go with, It Depends, on this one. Some people don't care how bacon is made, and some are picky that it be done just right. I'm the latter kind of fussbudget. Bacon that is stringy, greasy, or limp, for me, detracts rather than improves.

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I am in the unfortunate position of a) loving sandwiches more than anything and b) being a vegetarian. Anyone have any brilliant creations for me?

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Try some pickled pepperocini's to spice your veggie sandwich up. Be sure to poke them to let the vinegar out first, if they are whole and not in sliced form. They add a serious amount of tangy flavor.

Another big favorite of mine is roasted red peppers in a sandwich. Really rich flavor.

Maybe my favorite purely veggie sandwich is avocados, tomatoes and sprouts. Rich and juicy and crunchy!

I also like adding raw onion, a lot. That will spice up anything. Slice extra thin or even add as diced onion if you can only abide a little onion without feeling it becomes overwhelming.

Many people are also big fans of adding sun-dried tomatoes to veggie sandwiches, or making them the base. I find them a little overbearing and cloying after a while, but it seems most people don't, from what I hear them say.

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Various salad dressings are usually the best spread to add taste to your masterpiece. I'm talking about using some ranch, blue cheese, Italian, or even western dressings instead of butter/margerine/mayo/mustard. The dressings often have superior spices and flavors.

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I'll echo this. I started using dressing on my sandwhiches this summer and have never looked back.

For example on an italian sandwhich I will add a cap full of Italian dressing.

one thing I do is instead of spreading it on the bread I instead pour is on the meat directly and then place whatever vegetables on it. I find that the dressing can really enhance the flavor of the meats when done this way.

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Bacon makes virtually every sandwich better.

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True, but the addition of bacon to a tuna sandwich is even better than adding it to any other kind of sandwich.

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Yuck.

A tuna sandwich has its own special perfection. For me it would ruin it to start piling other meat flavors in with it.

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i haven't read all of this, but i'm amused by people telling the resident horseradish addict to possibly try horseradish on his sandwiches.

c

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Hey El D has to battle me for title of greatest horseradish lover. We are horseradish twin sons of different mothers.

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do you eat those veggie cold cut things? I can't bring myself to even try them. as for sandwiches, I'm big on the fruit + cheese + baguette myself.

general sandwich tip: spread brie or any soft, creamy cheese on your sandwich like a spread.

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There is also some surprisingly good tofu cheese, as well, of course, as some unsurprisingly horrible.

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subway sweet onion sauce owns.

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this is very true. the only thing i get from subway nowadays is a veggie wrap (i know subway is low-budget, but can anyone possibly find fault in this?) with sweet onion sauce.

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my favorite sandwitch:

my ruben
1) cut a loaf of french bread in half, butter and put in toaster oven
2)good deli corned beef - cut up into small pieces (start sauteing in frying pan - salt and pepper to taste)
3) add sauerkraut to frying pan and mix (drain as much juice off as you can before)
4) top meat and sauerkraut with Swiss cheese and let melt
5) spead 1000 island on bread (IMO the more the better)
6) add meat/sauerkraut/cheese mix to bread and cut in 1/2
7) eat with ur favorite chips and a coke

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El Diablo,

one thing I do quite regularly is heat up the meats and cheese seperately in a toaster oven. I heat them to a warm instead of a hot. Basically to a point where the juices are released and the cheese just starts its melt.

I then add to a normally prepared sandwhich with everything else cold and non toasted bread.