Sandwich tips thread - Page 20

Tupacia · #**191** 05-01-2006, 02:29 AM

I wish El D - my parents thought the [censored] low-end model would be sufficient for my college needs...HOW WRONG THEY WERE!! Have you ever seen the College GF Cooking Contest?

LuckOfTheDraw · #**192** 07-13-2006, 09:26 PM

MMMM... So I had some leftover steak from last night. And, one of the anaheim peppers I have growing in the garden looked about ripe. Heated both up on the stove. Heated some hard sourdough in the oven, added a little mayo and spicy brown mustard, and pepper jack cheese on top. Simple is good.

Gunny Highway · #**193** 07-13-2006, 09:30 PM

Very nice bump.

punkass · #**194** 07-13-2006, 09:51 PM

My additions to this never-before-seen-thread-by-me:

1) If you are making a sandwich with a long hoagie roll or french bread...hollow out some of the bread. Just take some of the inside of the bread out with your fingers. Less bread means more meats and cheeses!

2) Bread selection: Anyone in philly knows Amoroso bread is king, and the reason why philly cheesesteaks are best in philly. If not in philly, you're out of luck (as am I).

3) Oregano. I love this stuff on my sandwiches.

LuckOfTheDraw · #**195** 07-13-2006, 09:56 PM

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3) Oregano. I love this stuff on my sandwiches.

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Picked this up from Port o' Subs probably about 10 years ago. Ground oregano is pretty standard on most cold sandwiches a la me.

samjjones · #**196** 07-13-2006, 09:59 PM

[ QUOTE ]

2) Bread selection: Anyone in philly knows Amoroso bread is king, and the reason why philly cheesesteaks are best in philly. If not in philly, you're out of luck (as am I).

[/ QUOTE ]

I don't know. I just had a cheesesteak the other day from White House Subs. It was pretty damned good.

Aloysius · #**197** 10-13-2006, 04:40 PM

Cause this thread is awesome and based on the other Sandwich thread currently residing on the front page - people are unaware of the greatness of "flipping" [img]/images/graemlins/shocked.gif[/img]!

-Al

QTip · #**198** 10-13-2006, 04:54 PM

I've been eating sandwhiches with these freshetti (sp?) square rolls. Before I get started, I take extra virgin olive oil in pan and put each half on there and brown them. I really like it.

Golden_Rhino · #**199** 10-13-2006, 04:58 PM

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As you're eating the sandwich, flip it over every so often. You'll taste whichever side is on the bottom MUCH more strongly, so if you flip it over it's like a new sandwich.

For example, I have bread-mustard-roastbeef-ham-swiss-bread.

I'll start with the mustard/roastbeef side on my tongue and take a few bites. Yum, mustard and roast beef with a hint of ham and cheese. Then I flip it over and suddenly it's a ham and cheese with some roast beef and a nice hint of mustard.

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Haha. I thought I was the only person who did this. It works very well with burgers too.

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I always assumed this was standard. Guess not.

I also like to eat my sandwich in a circle, that way my last bite is from the middle of the sandwich and not the crust.

kutuz_off · #**200** 10-13-2006, 05:46 PM

Fresh cucumbers are good on roast beef.

Swiss cheese + smoked fish (either salmon or sable) = yum.

Smoked Gooda cheese has to be tried at least once as a substitute on your favorite sandwich. For some it tastes too strong and overwhelms other tastes, but you have to try it. Try this: Smoked Gooda cheese (not melted) + honey mustard + warmed up chicken cutlet.