Your favorite sandwich, best sandwich, & most unusual?

Alpine Swiss, Alpine Cheddar, Lettuce, Tomato, Red Onion, Carrot, Cucumber, >>

Shredded Red Cabbage, Alfalfa Sprouts on 7-Grain Whole Wheat. Hold the sprouts, add bacon and avocado, and toast the bread. "Diet style," ppppppfffffffffttttttt. smileys/wink.gif

It's ridiculously good, and I say this as someone who would normally not pay to eat shredded carrots on bread.

http://www.lennysnyc.com/library/resources/menus/lennysmenutakeout2013-03-26com.pdf

 
Big, tough, and cheap. LOL

For this sandwich, I get the smoked brisket at a barbeque place. It's very slow roasted, not over smokey, and totally falling apart tender.

When I'm roasting beef, I get whatever's on sale and cheap. Sprinkle it with a little liquid smoke, seal it in the pan, and let it go at 275 for 4-6 hours, depending on how big the roast is. Let it cool, sealed in the pan, then wrap it and put it away in the fridge. Next day, slice cold. It's still going to crumb since it's a real roast, and not the processed, compressed, and molded tubes of beef they sell in the deli, but so much better.

 
slicing cold the next day is key---I make simple Italian roast beef in the crock pot

and let it cool to slice the next day, otherwise I have shredded beef, which is good too

 
several have mentioned B&B pickles. I made up a batch of these easy ones posted by charlie

for zucchini pickles. I like this recipe for the vinegar/sugar ratio. it has less sugar than most, 2-1 vinegar/sugar ratio instead of 1-1. I mixed it up with green and yellow squash and some English cukes and onions. I also had a half jar of jalapenos, so in went those and the juice. I'm hoping for wickles. we'll have them next week. Oh, I also use white vinegar and added some celery seed that was suggested in other recipes.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91254

 
one other note, I don't pat them dry etc---I find the bit of water left on the veggies doesn't

hurt it at all---in fact it helps a bit with the marinating since the brine doesn't cover the veggies at first. after sitting for a day and shaking it up or stirring, the veggies finally settle down into the liquid. I didn't rinse them either since there is no salt in the brine. the salt left on the veggies after draining makes it good for us.

 
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