Sandwiches

RedWolf

RedWolf

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I know we have a lunch thread but that is very general. This thread is solely dedicated for sandwiches, hot or cold, the backbone of America. Post your favorites and share your ideas for the rest of the community. Open faced also!

You know my love for a great BLT and some of the derivatives such as a fried soft shell BLT or a BLT with avocado for example.

Another one of my favorites is real smoked turkey breast sliced by hand, a few slices of a good thick smoked bacon, and topped with swiss than broiled in the oven. Serve it on thick sliced toasted sourdough with Bibb lettuce, thick summer tomato slice/s, pickled shallots and a 50/50 dijon/mayo sauce.

Post your favorites!
 
I was raised on horrible sandwiches in the 70s.

Cold Oscar Mayer ham in the square plastic containers with American cheese on Wonder Bread with mustard. My mom also used to make deviled ham sandwiches like that was something special.

Thank God we have come such a long way since those days
 
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RedWolf said:
I was raised on horrible sandwiches in the 70s.

Cold Oscar Mayer ham in the square plastic containers with American cheese on Wonder Bread with mustard. My mom also used to make deviled ham sandwiches like that was something special.

Thank God we have come such a long way since those days
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I remember the deviled ham sandwiches. That little can similar to tuna fish can but filled with a mush spread.
 
The Monte Cristo is my all time favorite sandwich. Below is how I make mine.


Monte Cristo Sandwich​
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​

Cranberry Spread:​

  • 2 (8-ounce) packages frozen cranberries
  • ¼ cup orange juice
  • ¼ cup sugar
  • 1 cinnamon stick
  • 1 bay leaf
In a medium saucepan over medium-high heat, add the cranberries, orange juice, sugar, cinnamon stick, and bay leaf. Stir to combine. Bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 10 minutes. Break up the cranberries using a potato masher until it forms a chunky paste. Remove from the heat and cool to room temperature. Store leftover spread, covered, in the refrigerator.

Mayo and Mustard Spread:​

  • 3 tablespoons mayonnaise
  • 1 tablespoon spicy brown mustard (recommended: Gulden's)
In a small bowl, add the mayonnaise and mustard and stir to combine.

Egg Mixture:​

  • 4 eggs
  • 3 tablespoons heavy cream
  • 1 teaspoon chili powder
  • Kosher salt and freshly ground black pepper
In a wide bowl, add the eggs, heavy cream, chili powder, and salt and pepper, to taste, and whisk well.

Sandwiches:​

  • 8 thick slices challah bread, cut ½ inch thick
  • 8 thin slices Gruyere cheese (Wegman Roth Grand Cru alternative)
  • 4 slices deli-sliced honey-baked ham
  • 2 tablespoons butter
  • 3 tablespoons powdered sugar
Preheat a griddle. Lay 4 slices of challah on a work surface. Spread each evenly with a generous amount of the Cranberry Spread. Top with a slice of Gruyere, then with a slice of ham, and cover with another slice of Gruyere. Spread the mayonnaise mixture on the remaining 4 slices of challah and lay, mayonnaise side down, on the Gruyere.

On a griddle over medium heat, melt the butter. Carefully dip each sandwich in the egg mixture, coating all sides. Transfer to the griddle and cook until the batter is set, bread is golden, and the cheese oozes, about 4 to 6 minutes on each side. Transfer to serving plates, dust with powdered sugar, and serve immediately.

Makes 4 sandwiches
 
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I have some homegrown tomatoes so we are going to do BLTs for dinner this evening. Man - I am looking forward to it. Hard to beat a good BLT in my book.
 
Ashburn Dave said:
The Monte Cristo is my all time favorite sandwich. Below is how I make mine.
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It's my favorite as well, but I've never tried to make one. Maybe that's in my future.

For reasons, I never considered making one. Now I have. How 'bout that?
 
I also love this hack for an Bacon, Egg and Grilled Cheese sandwich. This could also go in the breakfast thread, but I like to think of it as a grilled cheese on steroids. Basically you start by making an omelet, and then add the bread, cheese and bacon. I generally either use provolone or swiss on mine.

It might be overly complicated, but my kids love watching me do it.

The key is a well greased non-stick pan.

 
Voice_of_Reason said:
I also love this hack for an Bacon, Egg and Grilled Cheese sandwich. This could also go in the breakfast thread, but I like to think of it as a grilled cheese on steroids. Basically you start by making an omelet, and then add the bread, cheese and bacon. I generally either use provolone or swiss on mine.

It might be overly complicated, but my kids love watching me do it.

The key is a well greased non-stick pan.

Click to expand...


Very professional video. Is Cooking Satisfaction your channel? I might have to try your super fluffy cheese souffle omelet.
 
Ashburn Dave said:
Very professional video. Is Cooking Satisfaction your channel? I might have to try your super fluffy cheese souffle omelet.
Click to expand...
Oh, that's not my video. It's where I learned to make the sandwich though. And yes, very professional. :)
 
Every once in awhile I make a really good french dip at the house. I can't cook a whole roast beef for myself so I have to depend on the local Deli here at Publix.

The best sliced roast beef that you can get
The best Swiss cheese that you can get
Fresh rolls from the deli
Beef stock
Caramelized onions

Slice a medium onion thinly and caramelize with butter and salt
Heat the stock slowly
I tend to pull out some of the center from the rolls and then toast them.
Than I add the Swiss on top of both sides and let it melt on the bread.
Add the thinly sliced roast beef into the stock just to heat it up quickly enough. Use your tongs to pull the roast beef out of the stock and squeeze out most of the liquid then load up both sides of the bread with the melted cheese. Add the caramelized onions.
Put the two sides together and cut it in half.
Serve some of the broth on the side for dipping.

I actually like to augment the broth with some thyme, bay leaf and black pepper when it is heating up.

Easy peasy
 
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Old favorite...all my measurements are rough

Shrimp Salad
Make a court bouillon with...water, white wine, bay leaf, shallots, garlic clove, fresh dill, butter, black peppercorns and a TB of Old Bay. Bring to a slow simmer for about five minutes. Throw in 1# of the smallest fresh shrimp you can buy. 30-40 is fine. Simmer until pink. Drain and shock in ice water quickly. Cut into bite sized pieces as needed. Refrigerate

Sauce, think Remoulade
Fine mince (brunoise*) of
*1 TB shallots
*2 TB celery
*1 TB sweet cornichons
1 garlic clove minced
1 TB chopped fresh dill (or tarragon)
3 TB chopped fresh parsley
3 - 4 TB of your favorite mayo, go light you can always add more
1 Tsp dijon
Juice of half a lemon
Worcestershire few shakes
Tabasco few shakes
Old Bay, go light
S&P to taste

Mix up the sauce set aside. Put the cut up very cold shrimp into a mixing bowl. Lightly coat the shrimp with the sauce to your taste. Let the shrimp and sauce sit in the refrigerator for an hour or two.

Toast some fresh bread. Let it cool. Add a few leaves of Bibb or Romaine on the bottom. A nice slice of summer tomato on top of that (optional). Top with a generous portion of the ice cold shrimp salad. Bread on top.

Old school classic!

You can also go open faced with toasted English muffins. No lettuce, tomato optional. Top with Swiss or extra sharp Cheddar and broil in the oven.

Celebrate In Love GIF by HBO Max
 
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^^^ I was seriously gonna ask you about a remoulade!! Thanks! :chef:
They make a fabulous one at a place called Sundae Cafe in Savannah...also a fabulous seafood lasagna.
 
My tuna salad is roughly the same but redacted. Buy the best canned tuna you can afford. Believe it or not Starkist is not that bad. Or you can go for a swanky Spanish/Portuguese/Italian import in olive oil at $9+ per tin. Your call...

Sauce
Fine mince (brunoise*) of
*1 TB shallots
*2 TB celery
3 TB chopped fresh parsley
3 - 4 TB of your favorite mayo, go light you can always add more
1 Tsp dijon
Juice of half a lemon
Worcestershire few shakes
Tabasco few shakes
S&P to taste

Depends on how much tuna you have but again dress lighty
 
skinsmarydu said:
^^^ I was seriously gonna ask you about a remoulade!! Thanks! :chef:
They make a fabulous one at a place called Sundae Cafe in Savannah...also a fabulous seafood lasagna.
Click to expand...
More traditional New Orleans Remoulade recipe below Mary...updated link

PS...I do less mustard and horseradish. Too strong for me

www.emerils.com

Classic New Orleans Remoulade Sauce

This classic sauce gets a tangy kick from horseradish and two kinds of mustard. Eat it with chilled boiled shrimp or spooned over a crabmeat and avocado salad.
www.emerils.com www.emerils.com
 
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Ashburn Dave Voice_of_Reason

Traditional Monte Cristo has a jam on the side...

"Raspberry or red currant jam or preserves are classic accompaniments, offering a fruit-based sweetness that complements the rich sandwich."

Also not with Turkey, batter or powdered sugar. Just Ham and Gruyere, no crust, sauteed with butter. The turkey, batter and powdered sugar are American adaptations.

Salty ham, rich gruyere and butter. Essentially a hot ham and swiss but French style. Hence the reason for the jam on the side. FYI...

I don't know if either of you had been to France or not, but my kids just came back from Paris, Marseille and Lyon, and had their minds blown. They were raised with great food and they were telling me "Oh my God Dad, I get it now. Even the bread and butter are better over here."
 
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