Sandwich of the Month

Hey y'all. A recent discussion with THP about Cuban sandwich's in another thread has inspired me to begin this thread.

What is a sandwich? According to wiki...

http://en.wikipedia.org/wiki/Sandwich

I myself shall endeavor to post a Sandwich of the Month for every month. This month I tip my hat to one of my favorite sandwiches, The Cuban.

While I encourage y'all to post up your Cuban for SOTM, for the sake of popularizing the thread, feel free to post your sandwich. Be it BLT, turkey sub, gyro, po'boy, etc.

Some rules.

1 ~ Meet the criteria as linked above according to wiki.

2 ~ True, burgers are sandwiches but as we have other threads devoted to them, we will not include them here in this thread. No burgers.

3 ~ List ingredients and methods of how the sandwich was put together.

4 ~ No matter if it is a classic reuben or tuna salad, include a heat ingredient.

5 ~ Pics are mandatory. Talk is cheap. Show us the money!

6 ~ No tortillas. We have taco threads already, and that also means no stinkin' "wraps".

7 ~ Have fun.

I'll post up my sandwich shortly.

Bon appetit!

 

[texas blues]

 

 
 
Have mercy!
 
You must have spent all day.
 
Digging that pic up.
 
I look fat there.
 
I'm beaucoup skinny now.
 
Lettuce.
 
It still sucks.

 

[The Hot Pepper]

 

[ChileRelleno]

I had a BLT craving...  Had.

Ten (10) strips (1/2lb) of thick-cut bacon woven together and cooked crispy.
This the way to start a hungry man's BLT off right.

The Sammie
Bun, buttered and pan toasted
1/2lb Bacon weave
Hot house, vine ripened tomatoes, salted
Red Onion
Romaine lettuce
Mayonnaise

Sided with fried Jalapeno chiles, fresh pickles and some tomato/onion.

 

[The Hot Pepper]

The bacon garnish tho

 

[texas blues]

I know this asian cat.
 
His name is.
 
Ho Lee Phuk.
 
Dude.
 
You make Smithfield proud!

 

[ChileRelleno]

I cook.
I cook most weekends.
Most cooks are smoked/grilled.
But I do far more than just cook BBQ and post Qview.
 
If you'd like peruse some of my cooks I've them all listed in a Recipe Index at smokingmeatforums.com.
 
Link >>> Chile's Cornucopia of Cooks

 

[texas blues]

You had me at....
 
 
Al Pastor Ribs.

 

[ChileRelleno]

You had me at....
 
 
Al Pastor Ribs.

That recipe needs the Guajillo powder doubled, another tablespoon or two of  Achiote paste, more pineapple and a longer marinade time.

 

[texas blues]

That recipe needs the Guajillo powder doubled, another tablespoon or two of  Achiote paste, more pineapple and a longer marinade time.

 
Muchas gracias senor.
 
I reckon I need to buttrockett.
 
That recipe.
 
With fresh pina'.
 
Mexican cumin and oregano.
 
A splooge of vinegar.
 
Fresh chiltepin from my sisters plants too.
 
And marinade for 2 days.
 
 
I will make it.

 

[ChileRelleno]

 
Muchas gracias senor.
 
I reckon I need to buttrockett.
 
That recipe.
 
With fresh pina'.
 
Mexican cumin and oregano.
 
A splooge of vinegar.
 
Fresh chiltepin from my sisters plants too.
 
And marinade for 2 days.
 
 
I will make it.

Here is the marinade recipe with the changes made.
 

1 28oz can Red Enchilada sauce
1 20oz can Pineapple tidbits, drained
1/2C Vinegar
1/2C Brown sugar, add to taste
1C Guajllo chile powder
1/3C Achiote powder
1/8C Garlic, granulated
2T Paprika
2T Salt, add to taste
1T each Mexican Oregano and Cumin

 

[texas blues]

Looks good.
 
I'd probably ditch the enchilada sauce.
 
Go with dried ancho and chile instead.
 
And boost ever 'thang else.
 
Maybe add.
 
Some lime squeezin's n' pleazin's.
 
 
I like to be liking your style.

 

[texas blues]

HEB xalapa bacon.
 
In cast iron.
 

 
Toast some 10 grain bread.
 
With Tillamook scheddar scheeze.
 

 
Rock some chicken embryo's.
 

 
Splooge mango hab on it.
 

 
Now butt rockett.
 
Into your pie hole!
 

 
There are some 'thangs.
 
In this life you just have to do.
 
A bacon cheese and egg sammich.
 
Is one of them.
 
 
Love the one you're with.

 

[dragonsfire]

Was given some breakfast sausage, finally used them for this supper. 
Gouda and Cheddar, Chipotle. Forgot to put Mayo on , but it still tasted great
 

 

[Edmick]

Anyone wanna guess what I'm making tonight? The meat is thinly sliced ribeye that I'm gonna chop.

 

[m1hagen]

My wife's favorite sandwich of all time

 

[The Hot Pepper]

Where da heat???

 

[ChileRelleno]

Everyone knows that a real Philly Steak sammie has grilled peppers and onions.
And I ain't talking no pansy assed Bell peppers.

 

[Edmick]

Where da heat???

I have some fresh hot sauce to put on it. Speaking of hot sauce, the best philly cheesesteak I've ever had in the area was from a mexican joint. They closed down. There was nothing "hispanic" about their philly's besides the hot sauce they gave with every order on the side but they were incredible. It's super hard to find a good philly in southern california. I've been to philly so I know what they should be.

 

[Edmick]

Everyone knows that a real Philly Steak sammie has grilled peppers and onions.
And I ain't talking no pansy assed Bell peppers.

I usually use these wax peppers from the local grocery store that have a little kick (they dont label them with an accurate name) but my mother in law will be coming over later and she can't handle any heat at all.

 

[ChileRelleno]

Of course I can't eat a 'real' Philly Cheesesteak anyways, cuz I don't eat cheese whiz.