What is your favorite kind of sandwich?
Last edited Sat Jan 9, 2021, 07:34 PM - Edit history (1)
I haven't had a French Dip, Monte Cristo, Po' Boy or Lobster Roll yet.
https://en.wikipedia.org/wiki/List_of_sandwiches
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Run through the garden & wet. Omg how I miss them! 
With Vienna Beef Chicago dog for dessert!
My husband is a pepper freak.....and he said ya gotta put pepper on the tomato, you’ll love it, and by gosh I do. 
out at a deli so I make my own. I use either a mini baguette, sub or ciabatta roll. Then I sautee some onions (and sometimes mushrooms or peppers if you prefer, or all three) in a little bit of butter. Once the vegetables are softened, I add torn slices of very thinly sliced, lean deli-roast beef, and cook until slightly browned. Finally I add torn slices of thinly sliced deli cheese (I usually use cheddar, good American cheese, muenster, havarti or swiss - sometimes a combo) until melted.
Then I use some tongs to remove the steak mixture into the grilled roll and pack down w/ a butter knife so that it doesn't spill out everywhere. They are delicious and when you make it yourself, you know the quality is good. 
I looked up the above places and there is only one Firehouse Subs about an hour outside of Boston, and there are 3 Jersey Mikes, which are also scattered out in the suburbs, so I have never tried them. However, thanks for the recommendation.
I would actually love to have one right now, but I don't have ingredients and the place I usually order from is closed on Sundays. You have inspired me to get the ingredients with which to make one this week though! 
husband’s daughter and her husband who is part Cuban.......so we say hey kids, where can we get a “real” Cuban sandwich. They take us to a curbside food wagon.......And OMGOSH......I wanted to eat the paper it was served in iT was so good. Have NEVER had another Cuban sandwich like it. DELISH.
I know. I get outside miami airport first thing i look for is con leche. 2nd is a cuban from a stand like establishment.
Kims Kuban in Key West is like magic. It's in convenience stores & gas stations. So unassuming, but the addiction factor. I never got over it. & i lived in the keys 20 years ago now.
I figured out how to make a pretty good one lately. As in last 6 months. I say this, but my husband is best with the pork preparation. The bread matters. Flattening it w press matters. I guess im trying to recreate what you just described.
The breakfast egg sandwiches & a con leche, too. Miss that.
It's hard to find, but there are bagel places here in the northeast that have it.
I also get this green olive/caper/red pepper tapenade at Whole Foods at the olive bar by the pound, or you can by the same stuff online or at some markets (made by Divina) see below. I put it on sandwiches w/ a little mayo, L & T. It's best on chicken, turkey or chicken salad sandwiches. A little goes a long way:
https://www.instacart.com/products/437874-divina-olive-bruschetta-8-1-oz
Last edited Sun Jan 10, 2021, 07:51 PM - Edit history (1)
I'm a simple man. 
