a nice MLT – mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe. They’re so perky, I love that.
a nice MLT – mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe. They’re so perky, I love that.
Trent said:Woody (Forum Supportum)then started having them add lettuce and tomato (sorry Trent).Hey, I'm not gonna yuck your yum.
I am all about the lettuce on a sandwich though. I prefer to cut a half inch slab from the center of a head of iceberg and set that bad boy down in the sandwich. All about that CRUNCH! Peeling leaves off the head is for suckers. Nobody wants that limp leaf E36 M3.
Yes, it's all about the crunch. This is why iceberg lettuce will never cede to Romaine, in spite of its "inferior" nutritional value.
JG Pasterjak said:Speaking of patty melts, I've been known to order a "grilled chicken patty melt" from time to time, which, to me, seems fairly simple. It's a patty melt, but instead of a burger patty, it's a piece grilled chicken. I am SHOCKED at how many times I have to explain it in great detail. "Like, make a patty melt, but instead of a burger patty, use a piece of grilled chicken. Or, alternately, make me a grilled chicken sandwich, but instead of a bun put it on rye bread with cheese and sauteed onions then grill the whole thing." Seriously it doesn't seem so hard.
One place finally put it on the menu, so I guess I got through to someone at some point and made an impact, but, geez. This is not a complicated ask, people.
I tried to order a "chicken salad BLT" once, and the girl said, "We don't have that".
I said, "Then I'll have a chicken salad sandwich with lettuce and tomato. Add bacon."
I like grilled cheese, especially if it has ham, or two thin slices of tomato, but not both.
The key is that it can't have too much cheese. Two slices, tops. More than that and it becomes some form of cheesy-bread, which is a stupid thing.
And the real trick to grilled cheese perfection is to never, ever step away from the stove. It needs to be flipped at exactly the right time. But you can't lift a corner and check it, either. Once you break that seal with the pan, it interrupts the whole cooking process, and you'll never get it back. There's definitely a science to it.
Woody (Forum Supportum) said:I tried to order a "chicken salad BLT" once, and the girl said, "We don't have that".
I said, "Then I'll have a chicken salad sandwich with lettuce and tomato. Add bacon."
In reply to Mndsm :
I died that day.
Woody (Forum Supportum) said:JG Pasterjak said:Speaking of patty melts, I've been known to order a "grilled chicken patty melt" from time to time, which, to me, seems fairly simple. It's a patty melt, but instead of a burger patty, it's a piece grilled chicken. I am SHOCKED at how many times I have to explain it in great detail. "Like, make a patty melt, but instead of a burger patty, use a piece of grilled chicken. Or, alternately, make me a grilled chicken sandwich, but instead of a bun put it on rye bread with cheese and sauteed onions then grill the whole thing." Seriously it doesn't seem so hard.
One place finally put it on the menu, so I guess I got through to someone at some point and made an impact, but, geez. This is not a complicated ask, people.
I tried to order a "chicken salad BLT" once, and the girl said, "We don't have that".
I said, "Then I'll have a chicken salad sandwich with lettuce and tomato. Add bacon."
"This job would be great if it wasn't for the berkeleying customers."
Woody (Forum Supportum) said:Trent said:Woody (Forum Supportum)then started having them add lettuce and tomato (sorry Trent).Hey, I'm not gonna yuck your yum.
I am all about the lettuce on a sandwich though. I prefer to cut a half inch slab from the center of a head of iceberg and set that bad boy down in the sandwich. All about that CRUNCH! Peeling leaves off the head is for suckers. Nobody wants that limp leaf E36 M3.
Yes, it's all about the crunch. This is why iceberg lettuce will never cede to Romaine, in spite of its "inferior" nutritional value.
Pizza shop near where I used to work had all sorts of awesome salads. They changed up their menu one day, and all of the salads I used to like had Romaine lettuce.
Yeah, I don't care that iceberg lettuce has zero nutritional value. Romaine lettuce is like trying to eat the contents of a lawn waste container. You don't eat it so much as try to scoop forkfuls of it in your mouth without getting too much on your cheeks on the way in. It's too big and limp and doesn't chop or fork well.
Oddly enough the only place where I accept Romaine is on a burger, where its limp, frail form can be firmly clamped down by the fractal vise like grip of a burger patty vs. a lightly toasted bun. Even then, it is only tolerated, not enjoyed, as you both point out. Iceberg lettuce adds a great dimension of texture to a sandwich.
Driven5 said:Woody (Forum Supportum) said:JG Pasterjak said:Speaking of patty melts, I've been known to order a "grilled chicken patty melt" from time to time, which, to me, seems fairly simple. It's a patty melt, but instead of a burger patty, it's a piece grilled chicken. I am SHOCKED at how many times I have to explain it in great detail. "Like, make a patty melt, but instead of a burger patty, use a piece of grilled chicken. Or, alternately, make me a grilled chicken sandwich, but instead of a bun put it on rye bread with cheese and sauteed onions then grill the whole thing." Seriously it doesn't seem so hard.
One place finally put it on the menu, so I guess I got through to someone at some point and made an impact, but, geez. This is not a complicated ask, people.
I tried to order a "chicken salad BLT" once, and the girl said, "We don't have that".
I said, "Then I'll have a chicken salad sandwich with lettuce and tomato. Add bacon."
"This job would be great if it wasn't for the berkeleying customers."
Clerks is one of my favorite movies. I worked at QuikTrip in high school and in to college during the summers (they didn't have QT in Stillwater).
I worked in some rough stores too. Where the full-time people literally received hazard pay, not sure why that wasn't extended to part-time workers......especially when we worked late on the weekends.
I should have taken a photo, but I was just too overwhelmed in the moment: I recently had a torta the size of a baby’s head. Maybe even bigger. Definitely an A+ sammich. (Free plug: Taco Town over in St. Cloud.)
A good Cuban is worth a drive, too. Some places make them too greasy. La Teresita in Tampa is our go-to for Cubans, but Cafe Con Leche here in Ormond is very good. The bread is a bit on the crispy side, and I like that. And now I want a Cuban....
This should be hanging in every kitchen (and classroom, for that matter):
In reply to David S. Wallens :
Boy, looking at that sure makes me hungry.
As far as simplicity and bang for your buck, a grilled cheese is the perfect sandwich. Unlike other sandwiches that require you to keep perfect tomatoes on hand or just the right bread, a grilled cheese can always be made easily from stuff in the fridge and a loaf of crappy white bread.
If you want to get fancy, I like to do garlic butter, italian bread from the bakery, and one slice sharp cheddar along with one slice of american cheese.
84FSP said:First choice - fried oyster po boy on a fresh roll. Second choice - a legit Muffaletta.
Ooh, my first thought was mufaletta and second thought was po boys. I like how you think :)
On the po boy front, I'm always split between roast beef with gravy and mayo and fried shrimp, dressed.
scardeal said:84FSP said:First choice - fried oyster po boy on a fresh roll. Second choice - a legit Muffaletta.
Ooh, my first thought was mufaletta and second thought was po boys. I like how you think :)
On the po boy front, I'm always split between roast beef with gravy and mayo and fried shrimp, dressed.
Muffaletta from Masparo's on Decatur St (I prefer the toasted kind. Not the cold kind from Central Grocery - Also on Decatur St)
Po-Boys - in order of my choice: Soft shell crab, oyster, Roast beef, shrimp. All dressed of course.
Only in the New Orleans area...
In reply to jharry3 :
On the southshore, I usually get mufalettas from Come Back Inn in Kenner. Toasted is definitely the way to go. I usually get Vasquez for mufalettas on the Northshore in Covington.
I don't go into New Orleans proper much anymore. Just not worth it.
Pork roll > all other meats. Yes, I said it...
My favorite is a Clean the Fridge.
That's when you open the fridge and make a sandwich out of whatever you find. It might be ham or pork chop, maybe some leftover steak, fish, or liver pudding.
Then pile whatever you find on top. Tomato if you have it or a spoon full of salsa if you don't. Olives, pickled onions, or okra will also work. Sometimes the only green leafy is cabbage or spinach. Questionable guacamole is always pretty tasty. Whatever it is, it goes on the sandwich.
Sometimes the flavors clash. Sometimes you wonder why you never tried that combination before. One thing it will never be is boring and it will never be the same as the last one.
This is also an outstanding way to make soup.
Gonna run down to memory lane for a quick trip with my memere, may she rest in peace... but these were the staples and those that I reach for any time I am solo for dinner-
Summer- Cucumber, tomato, bacon, and mayo on the junkiest wonderbread you can find...
Winter- Ham, American cheese, and mustard, grilled on the top of the woodstove with butter.
Sometimes, it's just the simple things.
Someone earlier mentioned PB&J.
I like chunky PB with Strawberry jelly. Where does everyone else fall on that one?
David S. Wallens said:This should be hanging in every kitchen (and classroom, for that matter):
David, if that was hanging in my kitchen I'd be fatter than I already am.
And if I have to pick something from the list, give me a lobster roll.
I can recommend Red's Eats in Wiscasset, Maine if you don't mind standing in line for an hour or so. If you prefer a sit-down, hit Robinson's Warf in Southport.
Fried Bologna on toasted white bread, Miracle Whip and Pepperjack cheese.
David S. Wallens said:I should have taken a photo, but I was just too overwhelmed in the moment: I recently had a torta the size of a baby’s head. Maybe even bigger. Definitely an A+ sammich. (Free plug: Taco Town over in St. Cloud.)
A good Cuban is worth a drive, too. Some places make them too greasy. La Teresita in Tampa is our go-to for Cubans, but Cafe Con Leche here in Ormond is very good. The bread is a bit on the crispy side, and I like that. And now I want a Cuban....
If you get down the coast a ways, a little south of Satellite Beach on A1A, Cuban Island is really good. They also have the Media Noche - basically a Cuban on sweet bread.
In reply to Marjorie Suddard :
Perfect sandwich is very dependent on conditions. Some candidates, in no particular order:
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