Sandwich tips thread

[kevstreet]

CHICKEN BACON DIJON PANINI: All-natural citrus-herb chicken, smoked bacon, Swiss cheese and savory bacon-Dijon mustard, all grilled hot on Country bread.

[El Diablo]

B2L: I like all sorts of breads, depending on the sandwich. I guess, between those two, I prefer Rye to wheat, though.

All: Outstanding suggestions, too many great ones to respond to, but wow I'm impressed.

JBB: French Fried onions are ready to go straight from the can. One hard to believe yet true fact about them (I was very skeptical when I read this on the can) is that if you microwave them, THEY GET CRISPIER!!! WTF?

[Hellrazor]

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Yeah, Cuban sandwiches are [censored] yummy. I need to find me a place that makes good ones around here (NYC).

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Margon Restaurant
136 W 46th St
Btwn 6th & 7th Ave

Make it take out or eat in - delivery service is bad.

[Shajen]

Diablo,

Jalapenos.

Cordially yours,

Shajen

[astroglide]

i would like to try capers on a sandwich sometime. maybe with ham?

[Blarg]

Maybe. Or maybe with sausage/tomato sauce type sandwich. Or crabmeat?

[suzzer99]

If you order a Reuben, or similar hot greasy sandwich on bread, turn it over as soon as it comes to the table. This will allow the bottom side to dry out a little and make for a much less soggy sandwich. Advanced version: you set the 1/2 you aren't eating on your fries. This gives it even more air to keep the other side from getting soggy, keeps the sammy warmer, and if you're really lucky - drips some tasty grease-goo all over your fries. Also I try to eat over my fries for this same effect.

I put a lot of thought into eating.

Damn that Cuban pic has my mouth watering.

[suzzer99]

Capers RAWK! Take some high quality ALBACORE tuna in oil (Trader Joes), add mayo, tons of capers. Pan fry a pita in good olive oil. Fold into a sandwich. My dinner 3 or 4 nights a week.

[Aloysius]

Worcestershire Sauce. Delicious on egg salad sandwiches, roast beef or any steak cut type sandwich - I feel complements horseradish, tabasco nicely.



BTW - I just use Lea & Perrins, but if someone knows of a superior Worcestershire I'm all ears.

-Al

[JBB]

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Most of your cold deli meat type sandwiches are improved with the addition of sprouts.

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Do people agree? Have I been missing out? I don't think I've had sprouts in forever. I feel like adding sprouts adds just as much to the sandwich as would adding floss.