Seriously? Wow.
For the last pick, I chose peach slices, preferably grilled or if not, lightly sautéed n butter.
Sandwich Draft 2017 (One Sandwich)
- Thread starter Saint Cy of JFC
- Start date
Seriously? Wow.
For the last pick, I chose peach slices, preferably grilled or if not, lightly sautéed n butter.
Miggs
Well-Known Member
Ok everyone post what your sandwich is so I can put the descriptions in the polls.
Smoked turkey with havarti cheese, avocado, and cayenne pepper on a toasted kings haiwaiian bun - all dressed in Dorothy Lynch.
Thee Idiotic Minivan K
Well-Known Member
Sweet and smoky bourbon baked beans with apple smoked bacon
Comfort food at its finest!!
First I need a heavy duty bread, a toasted hoagie bun. I line the top and bottom with roasted garlic mashed potatoes then add jalapeño cream cheese then brisket, with a spicy BBQ sauce and Sweet and smoky bourbon baked beans with apple smoked bacon.
This is the ultimate BBQ sandwich and the one sandwich that stands a chance at satisfying my hunger.
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sounds yummy, but something that probably needs to be eaten with a knife and fork! kind of like how I have to eat a super-juicy Italian beef sandwich.
For some reason I've never been a big fan of messy sandwiches. Not to keen on egg yolk mixing with too much stuff, baked beans on it, mashed potatoes, etc. Weird, because I absolutely love these ingredients (baked beans and mashed potatoes are two of my favorite foods), I guess I'd just prefer to eat them as they are.
Spycam has by far my least favorite sandwich (sorry spy) as I detest maple syrup as a condiment, and don't really care for a sunny-side-up egg mixing with hamburger(ironic because I love egg sandwiches and that is probably what I eat most for breakfast, but only ever mixing it with cheese, bacon, onions, peppers, stuff like that). Sounds like a good sandwich for most people though. I just can't stand maple syrup on much anything besides a waffle or a pancake. It's okay on bacon too I guess, but I just don't like it on eggs and bread and hashbrowns or anything like that.
Really like the sound of Moes, Hekates, wes's, and gandalfe's. Lotta good sandwiches in this thing.
Katz deli pastrami
Marbled rye
Emmental scheese
Carmelized onions
Sir Kensington's Spicy brown mustard
Bread & butter pickle chips
We start with a base of the king of smoked meats, pastrami. And not just any pastrami, but Katz Deli pastrami. They sell literally 7.5 tons of it a week, so you know there's got to be something special about it. The pastrami should be right out of the oven and hot when it goes onto a slice of classic marbled rye bread. The rye has been spread liberally with Sir Kensington's Spicy Brown Mustard. What makes this mustard special is that it has maple syrup in it , so it has a sweet complexity you don't get in most brown mustards.
Then comes emmental cheese. Slightly nutty, kind of sharp, it doesn't compete with the pastrami, but complements it, taking off the rough edges.
On top of that goes a heaping helping of carmelized onion. Savory and sweet, the onions help to bridge the gap between the strong pastrami flavor and the sweeter, softer cheese. On top of that go a few - just a few! - bread and butter pickles.
Slap another slice of mustarded rye on top, and throw it in a sandwich press - not long, just long enough for the emmenal to get all melty and gooey. Emmental is one of the main cheeses used in fondue, so it melts up beautifully.
Being an Oregon beer guy, I would pair this with a semi-local brew, Full Sail Amber
Marbled rye
Emmental scheese
Carmelized onions
Sir Kensington's Spicy brown mustard
Bread & butter pickle chips
We start with a base of the king of smoked meats, pastrami. And not just any pastrami, but Katz Deli pastrami. They sell literally 7.5 tons of it a week, so you know there's got to be something special about it. The pastrami should be right out of the oven and hot when it goes onto a slice of classic marbled rye bread. The rye has been spread liberally with Sir Kensington's Spicy Brown Mustard. What makes this mustard special is that it has maple syrup in it , so it has a sweet complexity you don't get in most brown mustards.
Then comes emmental cheese. Slightly nutty, kind of sharp, it doesn't compete with the pastrami, but complements it, taking off the rough edges.
On top of that goes a heaping helping of carmelized onion. Savory and sweet, the onions help to bridge the gap between the strong pastrami flavor and the sweeter, softer cheese. On top of that go a few - just a few! - bread and butter pickles.
Slap another slice of mustarded rye on top, and throw it in a sandwich press - not long, just long enough for the emmenal to get all melty and gooey. Emmental is one of the main cheeses used in fondue, so it melts up beautifully.
Being an Oregon beer guy, I would pair this with a semi-local brew, Full Sail Amber
Pls do some editing. Like a couple of sentences dude. I'm not posting this.
How much more work is it to copy and paste this than it would be to copy and paste 2 sentences?
I think he's maybe aiming for a more consistent presentation of each sandwich - to give some control to the variables. Sounds like he prefers something concise, similar to what one would see as the thumbnail description on a menu.
Posted.
spycam1
Well-Known Member
Don't worry, dude--breakfast burgers aren't for everyone.
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spycam1
Well-Known Member
My sammy:
A double bacon burger made from kobe beef; served on a toasted brioche bun with sunny side up egg, maple syrup, and fried pepper jack cheese cubes.
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A double bacon burger made from kobe beef; served on a toasted brioche bun with sunny side up egg, maple syrup, and fried pepper jack cheese cubes.
Sent from my SM-G930P using JazzFanz mobile app
OK, here's my sandwich creation
Ingredients:
* Pretzel bun (very lightly toasted)
* Smoked Gouda cheese
* Ham sliced off the bone (or your favorite deli ham, thick sliced)
* Grilled Peach (peel if using fresh, use half a peach or cut into slices)
* Peach Chutney (condiment)
* Butter Lettuce
Assembly: Use either a toaster oven or stovetop. Bottom of bun spread with peach chutney, ham, cheese - grill/toast until cheese just softens and is melty. Top with the peach, butter lettuce, more chutney if desired and top of pretzel bun.
Neither of these images are the exact sandwich, but they're the closest I can find. Ideally you'll use a pretzel bun that looks like a traditional "criss-crossed" pretzel, not one that's just round.
oh, and I would pair this with Dancing Elephants Hard Cider from Cherry Creek Cellars in Brooklyn, Michigan
Ingredients:
* Pretzel bun (very lightly toasted)
* Smoked Gouda cheese
* Ham sliced off the bone (or your favorite deli ham, thick sliced)
* Grilled Peach (peel if using fresh, use half a peach or cut into slices)
* Peach Chutney (condiment)
* Butter Lettuce
Assembly: Use either a toaster oven or stovetop. Bottom of bun spread with peach chutney, ham, cheese - grill/toast until cheese just softens and is melty. Top with the peach, butter lettuce, more chutney if desired and top of pretzel bun.
Neither of these images are the exact sandwich, but they're the closest I can find. Ideally you'll use a pretzel bun that looks like a traditional "criss-crossed" pretzel, not one that's just round.
oh, and I would pair this with Dancing Elephants Hard Cider from Cherry Creek Cellars in Brooklyn, Michigan
My sandwich:
A classic Reuben with corned beef, Swiss cheese, sauerkraut, Russian dressing, and pickle slices on pumpernickel bread.
A classic Reuben with corned beef, Swiss cheese, sauerkraut, Russian dressing, and pickle slices on pumpernickel bread.