Your favorite sandwich, best sandwich, & most unusual?

M

music-city-missy

Well-known member
I never really thought about it until a friend in England posted about it on FB. She is thinking about starting a business to help fund a school in The Gambia. She already has a successful 'chain' of day cares in the UK and sponsors a day care in The Gambia to extend the 6 years of education they get now. She has some ideas and one involves sandwiches, particularly sandwiches like we serve here in the US so I thought I would see what all ideas you can add to this. We are talking about her coming over to visit and us doing a sort of mini-sandwich tour of Nashville and maybe some other places. As I started looking at sandwiches that make 'best of' lists, most of what makes a sandwich different, unique, and yummy has to do with the breads and toppings - I mean what the roast beef is seasoned with makes some difference but not nearly as much as the pairing of bread, condiments and toppings. So as much detail as you can share would be great and if it's at a restaurant - give us the name. TIA - she is amazing and I know she will make this happen. She's survived breast cancer at an early age and built a successful business and keeps giving back in so many ways.

 
One of my favorite sandwiches is Grilled Swiss, Tuna, and Red Pepper Sandwiches, which I make with

lots of variations - subs and additions - some are listed in parentheses.

GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES

1/4 cup minced drained bottled roasted red peppers
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice (I use more)
a pinch of ground cumin
a 6 1/2-ounce can tuna packed in oil, drained well, (flaked)
1 hard boiled large egg, minced
1 hot cherry pepper, seeded and minced (I use a small can of chopped green chiles)
two 5-inch-long soft Italian rolls (I use a baguette)
1/2 small red onion, sliced thin
4 slices of Swiss cheese (I use extra sharp cheddar)
2 tablespoons olive oil

Preparation:

In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin. Add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste.
Combine the mixture well.

Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls.

In a large skillet heat the oil over moderate heat until it is hot but not smoking, and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.

Serves 2.

Gourmet, March 1990

http://www.epicurious.com/recipes/recipe_views/views/10356

 
Here's another good one: Chicken Gyros with Yogurt-Dill Sauce

CHICKEN GYROS WITH YOGURT-DILL SAUCE

The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.

INGREDIENTS:

1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated

DIRECTIONS:

Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.

Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. (I covered it with foil to keep warm).

Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. (I cooked the onions longer, until caramelized). Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. (*I suggest quickly mixing in the chicken, for several seconds only; then remove from the heat, so that the chicken doesn't start to cook again and dry out).

Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.

Serves 4.

Bon Appétit

http://www.epicurious.com/recipes/food/views/4596

 
Here are a few of my favorite sandwhiches. Not sure how unique they are

but sometimes when it comes to sandwiches,, I don't want unique, i want familiar.
Liverwust on rye with mustard, mayo, tomato and onion
Meatloaf
Peanut butter and bread and butter pickles (thank you Sue Grafton)
Tuna (made with boiled eggs added to it)
Tuna salad with potato chips layered in the sandwich.Especially the jalapeno kettle chips.
Thanksgiving special, turkey, stuffing, onions, tomatoes, lettuce on a good toasty bread of some sort.

 
Oh, I should add.that at the market and cafe,

I sell a lot of Waldorf Chicken Salad, My Jalapeno Chicken Salad, Jalapeno Tuna Salad and Jalapeno Egg Salad (I feel like a one trick pony here, but people love the combo). I sell these out whenever I offer them. I don't like mayonnaise anymore. smileys/smile.gif

 
Thought we did this before but my fav's Duck confit, fig jam and Le Marechal cheese on ciabattina &

a Grilled Italian Vegetable Panini with Roasted sweet red pepper, grilled artichoke hearts, caramelized shallots, grilled zucchini, smoked paprika aioli, arugula, balsamic vinaigrette, and Danish pearl cheese on olive batard.

They make it at a place close to home . . . and my heart!

 
Muffuletta, also a traditional Cuban sandwich, Falafil on homemade pita, more

A great French Dip, a great BLT, a great fried egg with fried onions and cheese, a great clubhouse sandwich.

These are a few of my favorite things.

 
ditto. A great French Dip, a great BLT, a great fried egg with fried onions and cheese, a great club

and egg salad on just about anything

 
So what is in these?

To me a Waldorf salad has mayonnaise as do almost all tuna or chicken salads? Do you just add diced fresh or pickled jalapeno?

 
Thanks - keep them coming. These are some great ones I never have heard of or tasted.

In the fried egg and fried onion - are the onions fried like in sauteed or fried like in onion straws or such?

Yeah can you tell you all have me going and now I want to actually try the ones I have never had. This started just as research/curiosity and now I am thinking I might can jazz up DH's lunches I pack every day and mine since I am off work and home to fix mine fresh.

 
Falling apart smoked brisket on a butter-grilled onion roll with

sauteed onions, cheddar cheese, and barbeque sauce.

Braunschweiger, Düsseldorf mustard, sliced bread & butter pickles on German sourdough rye (always with Grippos Barbeque Potato Chips).

Curried Chicken salad with walnuts and grapes on whole wheat with alfalfa sprouts.

Roasted garlic-studded pork tenderloin, avocado, garden ripened tomato, Muenster cheese, sourcream, and mayo on crusty Kaiser roll.

Baked Ham Sliders: Baked Ham, Gruyere, Cream Cheese, Mustard-Onion- Butter Sauce on King's Hawaiian Rolls. (see link for recipe--these are so delicious!)

http://allrecipes.com/recipe/sassy-tailgate-sandwiches/

 
Richard - what cut do you use for the roasts you make for sandwiches?

and how do you cook it - I want to perfect a roast that can be thinly sliced like the roast beef in the deli and mine never turns out that way. DH and I have both got to get back on a low carb diet. (And here I am asking about sandwiches - go figure)

 
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