Okay Bixa, I will start with one of my favourites.
My love for sandwiches comes from my dad. He too, will make a sandwich from anything.
As a child when mom would make us macoroni and cheese I would take out two slices of bread and apply the butter and pile the warm macoroni and cheese on and sprinkle with salt and pepper and top with the second piece of buttered bread. The butter melts in and is so delicious. Cheers! Mich
I will eliminate something from the sandwich realm: the sloppy Joe. This is clearly just a North American take on "beans on toast" and should be eaten with a knife and fork.
I agree Kerouac, nothing that has to be eaten with a fork and knife. A sandwich is held in one, or in my case, two hands as I tend to overstuff them.
You may think this is comparable to a Sloppy Joe, but I promise you I eat it with my hands.
I cannot enjoy having Chili Con Carne without enjoying a few slices of buttered bread. I place in my hand and curve it, then I spoon in the beans and meat, fold it and enjoy. Of course I have to hold it over the bowl as the chili juices sometimes drip out the end. Cheers! Mich
Posted by onlymark on Apr 21, 2011, 10:16pm
Ham and mustard. Cheese and pickle. Cheese and onion. Cheese and cucumber. Cheese and tomato. Cheese and apple. Cheese and beetroot. Cheese and ham. Cheese and ..........
Yes Kerouac the banh mi looks so delicious, I hope to find this when in Paris this fall.
hwinpp I am unaware of what a Cuban sandwich is made with, can you tell me? I like this one as well. Yum.
Another favourite of mine is a spaghetti sandwich. Again a piece of buttered bread held in hand, curved, then stuffed with three twirled fork noodle clumps and added pieces of the meat sausce, fold and enjoy! A pasta sandwich!
HW, the Cuban sandwich as I know it (from Florida, by way of Cuba), is a French bread style, big sandwich sized piece of bread with a raised "seam" down the middle, piled with roast pork, ham, and cheese, then heated with a weight on top of it on a grill. In other words, it looks nothing like what you show. Details, please?
Mich: amazing. I'm flabbergasted. You really do make a sandwich out of all your food, don't you?
Another favourite, when mom makes a Sunday dinner, whether it be turkey, beef, pork, chicken, she always puts three Kaiser buns in the oven to warm.
My husband just likes a bun with butter with his Sunday dinner, but dad and I have to make a sandwich out of whatever mom roasted. Dad will often add pepper jelly to the beef or pork slices before layering into the bun. Cheers, Mich
Pepper jelly & meat on a toasted Kaiser roll ~~ yum!
I'm eating a breakfast sandwich right now: egg scrambled with pot cheese with minced basil and chile pepper sprinkled on before turning. It's on commercial whole wheat bread spread with mayonnaise.
There are many global and regional variations of the sandwich, but the most common version features thinly sliced pickled carrots and daikon (do chua), cucumbers, cilantro, chili peppers, pâté, mayonnaise and various meat fillings or tofu. Popular bánh mě fillings include roasted or grilled pork, steamed or roasted pork belly, Vietnamese sausage, chicken, head cheese and ham.
Bánh mě shops can be found in many countries, especially in areas with a Vietnamese immigrant community. The contrasting flavors and textures of the sandwich — as well as its relatively low cost — make it a popular dish. They are often marketed abroad as "Vietnamese sandwiches" or "Vietnamese subs". In Australia, they are known as "pork rolls".
"Bánh mě" was added to the Oxford English Dictionary on March 24, 2011.
Ok, regarding the Cuban, it's an Italian ciabatta, layered with home made roast pork, cheese and some leaves. Then it's grilled. He cuts it diagonally accross, that's why it's triangular.
I made a wonderful sandwich Tuesday, when I came home from the market with cucumbers and small, very dense "artesanal" breads. Sliced bread in two, mayo on both slices, cucumber slices sprinkled with both black & red pepper & a little salt, then some adobera cheese (a heavy, creamy, somewhat salty cheese).
I'm with mich on this one! I too believe there are few things that don't belong between slices or folds of bread.
Where to start???
Well, no one's menioned several of my faves, starting with the Chip Butty! Being from the northwest of England, as a child I didn't eat the formal "Sandwich" but feasted on Butties - jam butties, bacon butties, chip butties.... My preferred form of the Chip Butty is VERY good chips/fries with plentyo of salt and vinegar (preferably malt) piled on a single slice of the freshest slice of soft white bread - buttered right to the edges - folded over and eaten faster than it was put together.
While I'm here, let me also mention peameal bacon on a fresh buttered white roll, Kaiser or otherwise. This could quite happily form my last meal - whether acquired from the St. Lawrence Market ino Toronto or hastily assembled at home and eaten as soon as it's lifted from the cutting board.
I don't go in much for the BLT, but I'm a major fan of the BAT - Bacon Avocado and Tomato - on toast, buttered, no mayo - lots of pepper. If they don't serve these in heaven then send me to hell!
I could go on all day but will save room for others (maybe I'll come back).
OH! I'm also one of those people who also can't resist proving this while at the dinner, lunch or breakfast table! Manners be damned!
Well, Imec, I could not have written it better myself, "I am also one of those people who also cannot resist proving this at the dinner, lunch or breakfast table! Manners be damned!"
Fried Egg and Breakfast sausage Sandwich Beans from the Bean with Bacon Soup Sanwich Lasagna between Roasted Garlic Bread
Any meal of the day, I can make a sandwich. Cheers! Mich
The last sandwich I had was "poulet citronnelle" with grated pickled carrots and cucumber strips at Tang Gourmet. Even though it was good, I kind of regretted afterwards that I had not just ordered a simple banh mi.
My sandwich yesterday, well there was some deviled eggs left and some buns so I chopped up some onion and mixed it in with some of the deviled eggs and put onto the bun, a Deviled Egg Sandwich!
Wow -- the Cuban Reuben sounds like an idea whose time has come. Really, Cuban sandwiches can be too dry & too lacking in essential interest. The sauerkraut &/or pickled chiles would elevate it.
Great idea for the deviled eggs, as they can lose their charm rather quickly when leftover, plus already have one foot in the egg salad camp.
I never buy peanut butter, but you can buy home-style Spanish peanuts in all the little stores around here. They're roasted stove-top with garlic & whole cayenne peppers & sold salted in cellophane bags.
Sandwich: Marmalade of your choice on one slice of bread Layer of peanuts Either thin slices of cheese or of avocado Dusting of cayenne pepper (optional) Light layer of marmalade on the second slice of bread, for glue.
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