The best kind of sammich is a ___________ sammich.

[ImpulsE69]

Too many to choose. Most mom and pops have at least 1 absolutely delicious sandwich of their own. anyone who loves food would have a difficult time narrowing it down.

There's a mexican place in our town that has an amazing steak sandwich.
There's a deli nearby that has a delicious grilled roast beef / honey mustard / fried onion sandwich.
There's a sub place in Omaha that is awesome (but forget the name)
A friend of ours makes awesome ruebens that even my wife who hates ruebens loves.

 

[MongGrel]

I'm thinking a nice steak sub, made with ribeye and filet so that there's no tough meat. Cooked with mushrooms, peppers, and onions, a mixture of provolone & mozzarella, fresh baked roll, light amount of mayonnaise, then toasted in an oven to melt the cheese, then topped with some veggies.

:hmm:

:awe:

Not the best cuts on the steak, I cheated and stuck a bit of good Marinade tenderizer in there with a touch of cooking wine.

 

[schmuckley]

http://www.playboy.com/articles/how-you-make-greatest-sandwich-all-time

It's gotta be this one.
I'm out of bacon.

 

[MongGrel]

http://www.playboy.com/articles/how-you-make-greatest-sandwich-all-time

It's gotta be this one.
I'm out of bacon.

A Cuban on Steroids.

This the place here for Cubans.


http://www.roadfood.com/Restaurant/Reviews/6417/airport-variety-store

Yeah, not eating the bacon first one of the hard parts

 

[Dr. Zaus]

This makes anything better. So glad I live close enough to get about 20-30lbs of this a year. My freezer is full of it right now.

The one thing I thought I would miss leaving new mexico; but then I heard people complaining about the roasting chili's where i'm moving to: WIN!

 

[schmuckley]

A Cuban on Steroids.

This the place here for Cubans.

Yeah, not eating the bacon first one of the hard parts

there's also this(there's plenty of good places here) :

http://www.urbanspoon.com/u/map/341450
Brocato's..eh..pricey
Lots of good places in Drew Park/West Tampa
You know what I like on your side of the bridge?
Biff Burger

 

[MongGrel]

there's also this(there's plenty of good places here) :

http://www.urbanspoon.com/u/map/341450
Brocato's..eh..pricey
Lots of good places in Drew Park/West Tampa
You know what I like on your side of the bridge?
Biff Burger

Yep lots of good places down here, yep, you're on the other side of the bay from me.

Miami and Cuban sandwiches, we can snub em

 

[Hayabusa Rider]

I just needed to add some sauerkraut and russian dressing. I like melted swiss on my pastrami as well.

 

[Hayabusa Rider]

A pastrami from Katz. If there's one sandwich that should be on your bucket list, this is it.

Katz isn't bad. You can't even get real pastrami most places anymore. It's pastrami flavored beef round. That's why I make my own.

 

[zinfamous]

Katz isn't bad. You can't even get real pastrami most places anymore. It's pastrami flavored beef round. That's why I make my own.

Real Pastrami. Real beer, and real burgers.

I've never tried Katz's though. If it's better than the Refuge, then I'll eat my hat.

 

[Carson Dyle]

Katz isn't bad. You can't even get real pastrami most places anymore. It's pastrami flavored beef round.

"Most" places? Where are you located?

 

[NetWareHead]

Katz isn't bad. You can't even get real pastrami most places anymore. It's pastrami flavored beef round. That's why I make my own.

Care to share your home made pastrami recipe? I just corned an entire brisket and am debating on whether or not to smoke it into pastrami or just boil it and make a huge boiled dinner out of it.

 

[midwestfisherman]

Corned beef Reuben FTW!

 

[echo4747]

Muffuletta

honorable mention: liverwurst & onion on rye

 

[DrPizza]

:hmm:

:awe:

Not the best cuts on the steak, I cheated and stuck a bit of good Marinade tenderizer in there with a touch of cooking wine.

No, no, no, no, no. What's a lid doing on that? First, a bit of oil, then start the onions sauteing. After a few minutes, add the peppers and mushrooms and cook until the onions are just starting to turn brown. Crank the heat full blast, and add the fairly finely chopped steak. Cook rapidly for all of a minute or so until the steak is cooked through - need a large pan. Have a roll ready - light amount of mayo, then a layer of provolone cheese (acts as a heat shield for the whiners above). Then dump that meat on, toss in some mozzarella - just enough to hold everything together so it doesn't fall all over when eating, and toss into the oven to toast.

Steamed steak? Ick. May as well boil it.

 

[ControlD]

Reuben.

I also like a good fried egg sandwich. Eggs, butter, cheese, maybe a little mayo.

 

[Veevester]

All of my fav go to's when ordering out have been mentioned:

Tuna or Tuna melt (must have tomato)
Italian (w/salami, mortadella, hot ham, provelone, lettuce, tom, pickles, onion, S&P, oil & vinegar)
BLT - definitely the best in summer with fresh garden tomatoes & NO MAYO, it's completely unnecessary with a juicy tomato.

I make killer sandwiches, the method in which the meats, cheeses, condiments are layered matter in making a great sandwich. i.e. tomato & cheese must always be touching each other.

 

[gotsmack]

A pastrami from Katz. If there's one sandwich that should be on your bucket list, this is it.

no, Pastrami from Carnegie. I don;t know how Katz used to be, but they're cheap on the meat now.

 

[Nograts]

I'll have to add pastrami / "somewhereinnewyork" sammich to my bucket list. Growing up in the west pastrami wasn't even a thing...can't even remember the last time I had pastrami now that I think about it.

Reubens are somewhat new to me. My wife made them one day out of a cooking magazine and now they are part of our monthly meal rotation. Pricey though.

I've also always wanted to get an authentic philly cheesesteak, though I asked someone the other day and they said it was all hype.

 

[Vinny N]

Pretty much every sandwich with the fresh mozzerella here: http://www.yelp.com/biz/fiore-deli-of-hoboken-hoboken

 

[Slew Foot]

something without bread, too many carbs

 

[NetWareHead]

Pretty much every sandwich with the fresh mozzerella here: http://www.yelp.com/biz/fiore-deli-of-hoboken-hoboken

Confirmed. Tried there mozzarella for the first time and it was godly. Great place to get lunch, made me wish I lived/worked in Hoboken.

 

[cbrunny]

Yesterday I made the best sandwiches ever.

I had slow cooked a pork tenderloin covered in maple syrup (Canada), cumin, and garlic powder in a mixture of soy sauce, vegetable stock, and balsamic vinegar for eight hours.

Then, took the tenderloin and pulled/sliced it into enough for two sandwiches, grabbed my panini press, extra virgin olive oil on the outside of the bread, loaded the bread with the tenderloin, covered in premium bbq sauce, cheese on top of that & spinach on top of the cheese. Grill full sandwiches.

 

[Hayabusa Rider]

Care to share your home made pastrami recipe? I just corned an entire brisket and am debating on whether or not to smoke it into pastrami or just boil it and make a huge boiled dinner out of it.

These two threads. I'd change one thing and place the corned beef in cold water for the better part of a day. It comes out too salty sometimes.

Thread 1

Thread 2

You should read them both before doing anything but it works well.

 

[Hayabusa Rider]

"Most" places? Where are you located?

Upstate NY is a wasteland in some regards. All the garbage plates you want, but no good pastrami.