Give me a sandwich idea

B

BRUTALITOPS

on indefiniate mod break
Contributor
I'm talking fancy awesome sandwiches. Something for my advanced and sophisticated palate. Please advise.

p.s. i hate ham.
 
USFREEDOM911 said:
Sounds good.
I'll have to try it.
Click to expand...

Theres that real dense German white roll that goes great with liverwurst (we always called it braunschweiger), thin smelly cheese - i forget what thats called too (stinks to high heaven but tastes great) and mayo. Sometimes mustard.

I'll get the names tomorrow when I call my ma,
 
Beefy said:
Theres that real dense German white roll that goes great with liverwurst (we always called it braunschweiger), thin smelly cheese - i forget what thats called too (stinks to high heaven but tastes great) and mayo. Sometimes mustard.

I'll get the names tomorrow when I call my ma,
Click to expand...

I usually refer to liverwurst as braunschweiger also; but I forgot how to spell it.

LOL
 
Peanut butter and onion.

Make sure its creamy peanut butter. The best onions for this are vidalias, but any sweet onion will do nicely. And don't skimp on the onions.
 
Mozarella slabs (from the deli area) and tomato slices on french bread with butter and basil. It's very parisienne.
 
Do the Elvis sandwich, waaaay better than it sounds and oh so very decadent.

Grilled peanut butter, bacon, and banana sandwich...

It is awesome.
 
Damocles said:
Do the Elvis sandwich, waaaay better than it sounds and oh so very decadent.

Grilled peanut butter, bacon, and banana sandwich...

It is awesome.
Click to expand...
I've actually had that at "Elvis Presly's Memphis" restruant on the corner of Beale St and Front St in Memphis. Personally, I thought it was an aquired taste. To sweet for me.
 
Last edited:
If you like grilled sandwhiches try a grilled panini.

Here's one I like with soup. on a slice of potato bread place some slices of prusciotto, jarlsburg cheese and thinly sliced turkey breast. place another piece of potato bread, butter both sides and grill till bread is crispy and cheese melted. This is awesome with soup.
 
mott you are the winnner so far, no thanks to all the freaks and their weird peanut butter concoctions
 
Gourmet takes a long time to prepare, but if you are willing to take the time I have several recipes that will knock you over. Here is one of my faves.

Okay, if you want good but for some obscure and incomprehensible reason hate peanut butter, go with this:

Fried Catfish Sandwiches with Bacon, Lettuce, and Tomato

Ingredients:
For the sauce

* 3/4 cup mayonnaise
* 3 tablespoons sweet pickle relish
* 1 1/2 tablespoons drained bottled capers, chopped fine
* 1 tablespoon Dijon-style mustard
* 1 tablespoon fresh lemon juice, or to taste
* a pinch of cayenne
* 1 tablespoon bottled cocktail sauce, or to taste


* all-purpose flour seasoned with salt and pepper for dredging the fish
* 2 large eggs
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne
* cornmeal for dredging the fish
* four 1/2-pound catfish fillets, halved crosswise
* vegetable oil for deep-frying the fish
* 8 soft sandwich rolls, split
* soft-leafed lettuce for the sandwiches
* 2 tomatoes, sliced thin
* 16 slices of lean bacon, cooked

Preparation:

Make the sauce:
In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce, covered.

Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne, and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a kettle heat 1 inch of the oil to 375°F. on a deep-fat thermometer, in it fry the fish in batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and transfer it with a slotted spatula to paper towels to drain.

On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce, and the top halves of the rolls.
 
My Mom was the world's greatest sandwich maker. The ingredients were whatever she had available. During the summer my grandfather had a huge garden and my Dad took us fishing a lot, hence one of our favorite sandwiches, mackerel and cucumber, with a little bit of mayo.
 
Last edited:
Here's another one of my favorite sandwhiches. BTW, the real secret to a great sandwhich is good bread.

Take two slices of 7 grain bread. slather on a healthy amount of mayo or creole mustard (which ever you prefer). Add a slice of swiss cheese (pepper jack is good too). Add some lettuce, tomato, cucumber slices, and MOUNDS of super thinly sliced chipped ham. If the top piece of bread sits level on the sandwhich, add more chipped ham.
 
Here's my version of a seafood PoBoy.

a fresh baguette for the bread.

You'll need a cup of lump crab meat, 1 cup of salad shrimp, 1 cup of crawfish tail meat (that's about 2 lbs of crawfish). Mix together with 1 cup of mayo, some lemon juice, a dash of salt, pepper, cayenne pepper, and a half tsp of old bay seasoning. Mix well. cut an appropriate length of the baguette and split it. Add some shreded cabbage or cole slaw (if you don't like cabbage add some cucumber slices to give it some crunch). Spoon in sandwhich mix.

Also, you can place a pile of this on top of some mixed greens for an awesome salad, but who needs that green shit, right?
 
Last edited:
You must log in or register to reply here.
Back
Top