Sandwiches

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Xarpho

Xarpho

Hey, I found the password!
True & Honest Fan
kiwifarms.net
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Jan 27, 2014
What are your favorite types of sandwich shops/type of sandwiches? I'm always in the mood to try a new sandwich shop but they tend to be overpriced, disgusting, or disgustingly overpriced.

Like any pizza, I think bread is an important component of any sandwich but when it comes to sub-sandwich style, you're probably out of luck when it comes to a good pre-made bakery bread. Having worked at Subway a few years prior, when I worked at the evening shift at the call center, I knew what kind of sandwiches I liked and wanted to make it at home (no one can prepare it properly if I ask). I had made my own sandwiches in the oven. I'd start with something from the store called "French Stix" (basically a smaller baguette) added ham, pepperoni, salami, mozzarella, and provolone, along with green peppers and onions, cook it until the pepperoni causes the cheese to be orange and greasy-looking (this is important), adding cucumbers, lettuce, pickles, and tomatoes, then finished off with herbs, oil, mayonnaise, deli mustard, and vinegar. I briefly experimented with garlic cloves and pizza sauce but I stuck with the basics.

There were a few set-backs to my sandwich adventures, I cut the tip of my finger off while slicing bread (not disfiguring to shape or function but enough for scarring and loss of sensation), ruined a sandwich after a day job, and finally, had a full time job where I couldn't make sandwiches anymore.

I'm trying to get back into sandwiches (going for cold cuts, not heated) for work because I think I can make a better sandwich than what most places are offering. I've found Jersey Mike's too pricey, Subway I'm not going to risk since there's not a lot of quality control (and what they have isn't high-quality to begin with), Firehouse Subs meh, and I'm not sure about Which Wich yet. There is a QuikTrip but it's kind of far away, the ordering is annoying, and again, I think I can do better.

The grocery store also sells Antone's, which is based after a sandwich shop out of Houston, but they're pre-packed in the cooler, and way overpriced for being little more than meat and cheese. Their relish (based on cabbage, pepper, and onion) isn't bad, I like it better than the red stuff Jersey Mike's has.

Do you have a favorite sandwich place, or make your own?
 
only sandwich shop i know is subway, its pretty good but i havent lived near one in over 5 years so its been a long time since ive had it
 
I learned how to make grilled chicken club sandwiches a while ago and that's all I'll take with me, out camping or traveling. As for joints Quiznos used to be my go-to but several trucks have picked up the slack recently and I'd much rather have local than chain food.
 
If I’m going to grab one from a chain shop, I like Jersey Mike’s. I usually go to a local place though
 
Italian deli sandwiches are generally pretty good, but if you're looking for something homemade, you can't go wrong with a tuna melt, a croque-monsieur or a tosta mista. Or even a maple-dijon tofu sandwich.

Tuna melt: two slices of toasted bread on an oven-safe baking sheet with parchment paper. Mix mayo, chopped celery and a can of tuna, spread the mixture evenly on both slices of bread, place them side-by-side on the sheet and top with grated cheese of choice (tex-mex is great), then place to broil until the cheese melts.

Croque-monsieur: two slices on a baking sheet like above, open-faced. Butter the top of your slices, drizzle white cooking wine and some herbs (rosemary is great), then add whatever cold cuts and (preferably sliced) cheese you have on hand, but you'll want to bake this one instead of broiling it. If you know how to make a béchamel sauce, you can make it while the sandwich is cooking and then just plop some onto the sandwich once assembled.

Tosta mista: a ham and cheese sandwich with butter on the outside of the bread, placed in a panini press and cooked until golden on the outside and cheese is melted on the inside. A bit simpler, but delicious nonetheless.

Maple-dijon tofu: vegetarian (ew). Slice tofu into rectangular slices about 1/2 inch thick, place in a sealable plastic bag with 3-4 tablespoons of dijon mustard and 3-4 tablespoons of maple syrup, pinch of salt and pepper (protip: mix this marinade before putting it into the bag). Close the bag, and spread the marinade evenly in the bag. Be gentle! Refrigerate and let marinate for at least 3-4 hours, ideally overnight or for a full 24 hours. Flip the bag over at least once every 6 to 8 hours When ready to cook, set the slices apart on parchment paper on a baking sheet, drizzle some olive oil and any extra marinade on top (whatever's left in the bag), and cook at 400 degrees for 20 minutes. After 20 minutes, flip the slices over, drizzle a bit more oil if you so choose and put it back for another 20 minutes. Serve in bread of your choosing, lettuce and tomato optional, and you can always mix a teaspoon or tablespoon (to taste) of chipotle or smoky Tabasco into your plain mayonnaise to give the sandwich some real oomph.
 
Wawa
only things better was Russo's and back in the day there was a gas station about a quarter mile from my job and in addition to a decent selection of bongs and other smoking paraphernalia they were also a fully accredited Boars Head deli and would do sammiches with fresh sliced meat and shit, so literally 3am you could get a dank af sub
they also had nyc style footlongs and red hot dog goop
 
Open face rye bread sandwich with spreadable liver pâté and slices of salty pickles. Liver pâté may sound scary and gross, but in reality it's like a very savory and slightly sweet meaty butter. Won't look like much, but is heavenly for breakfast.

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I love a good turkey or chicken salad sandwich. I make it with a mix of celery, onion and garlic, blended so there are different textures. I'm also fond of a toasted salami and cheese, and a toasted peanut butter and chocy chip sammich.
 
I find sandwiches to be the quintessential American food, they're everywhere across the country and loved and eaten frequently by most.
I recently had a chicken pesto sandwich that I loved. It's hard to go wrong with a sandwich.

Now, when I was in Germany I ate a sandwich for breakfast almost every day. Their bread is amazing. They don't call it a sandwich but it's two pieces of bun with meat and cheese, ya know.
My favorite was the German ham with butter cheese. I miss that shit, butter cheese is too expensive here.
 
My sin in Sandwiches is that I constantly try to make a complex one that just don't gel well. Just having pastrami, cheese, butter and ketchup on white bread is enough.
 
XYZpdq said:
Wawa
only things better was Russo's and back in the day there was a gas station about a quarter mile from my job and in addition to a decent selection of bongs and other smoking paraphernalia they were also a fully accredited Boars Head deli and would do sammiches with fresh sliced meat and shit, so literally 3am you could get a dank af sub
they also had nyc style footlongs and red hot dog goop
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Wawa hasn't been good in years. They've been dropping quality.
 
Muffalettas always hit the spot. I miss living in NOLA and being able to get decent ones. Cranberry almond chicken salad sandwiches are also fire. Gotta be on crusty, toasted bread tho.
 
When I moved to the UK I was introduced to Prawn Coctail crisp sandwich. Take a bag of prawn coctail crisps (chips to my fellow Americans) put it on buttered bread (white slice is best), and cheese. It acctually works.

Also introduced to fish stick sandwich. Take fish sticks and bake them. butter two slices of bread put the fish sticks on the bread and add a bit of tarter sauce.

I was also introduced to chip sandwish. Again butter cheap white bread and fry some chips (french fries) and add to the bread and eat.

I of course introdcued them to the joys of BLT, PBJ, and tuna with dill pickles. English put sweet corn in with their tuna. Oh no cannot be having that.
 
Car Won't Crank said:
@Sammich what say you?
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lately i've been obsessed with making the perfect reuben. Can't get the coleslaw just right. Most of the time though, a grilled cheese with ham. Key to a good grilled cheese is two things, iron skillet and two different types of cheese. swiss + cheddar or mozz + gouda are probably my favorites. Very thin slice of ham is a wonderful touch.
 
Sammich said:
lately i've been obsessed with making the perfect reuben. Can't get the coleslaw just right. Most of the time though, a grilled cheese with ham. Key to a good grilled cheese is two things, iron skillet and two different types of cheese. swiss + cheddar or mozz + gouda are probably my favorites. Very thin slice of ham is a wonderful touch.
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yeah I'm content to just chase random diner reubens than try on my own
 
If I'm making it, I'm just happy to have a grilled cheese.

If I'm going out, though? An eggplant parm sub is the bomb.
 
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