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contest VOTE! Regional/Ethnic Sandwich Throwdown

Best Regional/Ethnic Sandwich

  • JayT - JayT's Philly Cheesesteak

    Votes: 1 2.9%
  • paulky_2000 - Louisiana Shrimp Po-Boy

    Votes: 0 0.0%
  • Deathtosnails - German Roast Pumpkin Bread with Tasmanian Smoked Salmon and Horseradish Cream Sauce

    Votes: 6 17.6%
  • mel - Mel's Spicy Italian Style Chicken Parmigiana Rolls

    Votes: 3 8.8%
  • POTAWIE - POTAWIE'S Club Royale - American Clubhouse Sandwich

    Votes: 5 14.7%
  • JayT - JayT's PA Dutch Eighth Wonder of the World Breakfast Sandwich

    Votes: 0 0.0%
  • boutros - Serbian Cevapcici with "Kajmak" and North African Harissa

    Votes: 1 2.9%
  • WickedMojo - Wicked Mojo's Minorcan Grouper Sandwich with Habanero/Datil Chutney

    Votes: 2 5.9%
  • paulky_2000 - Kentucky Hot Brown

    Votes: 2 5.9%
  • salsalady - The Great American Deep-fried Grilled Cheese Three-way!

    Votes: 2 5.9%
  • Deathtosnails - The Great Aussie Steak Sammie

    Votes: 1 2.9%
  • wayright - Georgia Peach Pulled Pork

    Votes: 1 2.9%
  • AlabamaJack - AJ's North America Texas Dirty Burger

    Votes: 2 5.9%
  • texas blues - TB's Texas Chicken Fried Steak Sammich w/Trinidad Scorpion Cheese Sauce

    Votes: 1 2.9%
  • texas blues - TB's Texified Monster Reuben

    Votes: 2 5.9%
  • thehotpepper.com - Twin-Horned Italian Buffalo

    Votes: 3 8.8%
  • Pepperfreak - Spalt Knackwurst w/Glühende deutsche Kartoffel Sammy

    Votes: 2 5.9%

  • Total voters
    34
Status
Not open for further replies.

The Hot Pepper

Founder
Admin
VOTE for the BEST sandwich that followed these guidelines:

1. It must be a regional sandwich, a sandwich known to a particular region, as in the Po'boy (New Orleans) or Kentucky Hot Brown.

OR

2. It must be of ethnic origin, as in an Italian Meatball Sandwich.

OR

3. It must be a fusion of regions/ethnicities as in a Thai Curry Meatball Sandwich

OR

4. You can make up your own original sandwich, but it must still follow the regional/ethnic guidelines, using ingredients and methods of that region/ethnicity. If you are going to create a Texas sandwich make sure it represents Texas.

You may add your own twist to any of the above as long as it remains true to the theme.

What defines a sandwich? Do not ask! This is up to you, and then up to the voters.
 
JayT's Philly Cheeseteak

Ingredients:

Steakhouse sirloin thinly sliced then pounded and cut up
Italian bread spread with butter and garlic then toasted
Fried onion, jalapenos, red bell, and baby bella mushrooms
AJ's Scorpion Puree mixed in with Marinara sauce
Melted Cheese Whiz
Provolone Cheese on top and under the broiler for a minute
Serve with lots of napkins


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Louisiana Shrimp Po-Boy

Here it is....my first entry....and quite last minute, as tomorrow's hot-brown is the DH. ;)

Submitted for all to see......Louisiana Shrimp Po-Boys.....fried with a XXX corn meal beer batter.

Ingredients:

-Raw de-veined shrimp
-Corn meal
-Flour
-S&P
-XXX powder
-BEER!
-Toasted buns
-Pickled asparagus
-Homemade remoulade (mayo, ketchup, horseradish, garlic, lea&perrins, etc....)


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The asparagus is pickled.....quite an awesome addition!! Retta made the remoulade from scratch. The olives have been living w/ the habs for months.

Enjoy!
 
German Roast Pumpkin Bread with Tasmanian Smoked Salmon and Horseradish Cream Sauce.

Bread is finished.
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All together.
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All together with with a Weihenstephaner Hefe Weissbier
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Bread: Roast pumpkin, roast garlic, roast pepitas, sour cream, yeast, salt, pepper and water.
Sandwich: Roast pumpkin bread, Horseradish Cream, Mizuna(yeah yeah, I know...it's peppery though...) New Zealand Brie, oven roasted Ball Peppers, Tasmanian Beechwood Smoked Salmon.

There ya go...I wasn't to drunk (just) to post Woohoo!!!
 
Mel's Spicy Italian Style Chicken Parmigiana Rolls

Ingredients:
Chicken Schnitzel: Chicken breast, eggs, garlic, paprika, salt n pepper, bread crumbs, grated romano cheese
Red Sauce: 1 Jalepeno, 1 Habanero, 3 unknown chillis, crushed dried doughlah, fresh basil, 3 cloves of garlic, 1 onion, 1 can of diced tomato, salt n pepper, 1/4 cup water

Recipe:
Chicken Schnitzel: for 1 kg of chicken breast.. mix 3 eggs with 3 cloves of minced garlic, a tsp of paprika and salt n pepper.. slice chicken breast.. bash it with a meat hammer and stick it in the eggs...combine bread crumbs with grated romano cheese and cover the egg soaked chicken in the bread crumb mixture.. stick in the fridge for at least an hour.. fry in good quality olive oil until golden
Red sauce: saute 3 cloves of garlic with 1 onion and chilli.. add can of diced tomatoes, three leaves of basil and let it simmer for at least half an hour.. add water as required and salt n pepper to taste..

sammich: scoop out inside of roll... coat with sauce, layer chicken then sauce, romano cheese and grated mozzarella chesse with a few bits of fresh basil.. stick in oven and let cheese melt..

eat the cheesy goodness :)

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POTAWIE'S CLUB ROYALE- American Clubhouse Sandwich

I had a lot of ideas for this throwdown but nothing seemed to work out the way I planned. I really wanted to do cured/smoked Montreal smoked meat sandwich, but I couldn't find any brisket locally. I also have some dry cured salamis that weren't quite dry enough to use, and my fresh tomatos were close but not quite ripe
Anyways, I decided sort of last minute to make POTAWIE'S CLUB ROYALE- American clubhouse sandwich but I like to call it the NORVILLE ROGERS
Its basically a fusion between a grilled cheese(actually 3) and an American club sandwich but with lots of bacon, and triple fatalii flavoring.
I started with my favorite 11 grain bread and made 3 grilled cheese sandwiches, 2 with cheddar, 1 with mozzarella. One sandwich then a layer of fatalii mayonaise, I just went with store bought mayo and mixed in pureed fatalii. Then I added the 2 hickory grilled chicken breasts which were marinaded with fatalii puree and then seasoned with smoked fatalii powder and smoked in the afternoon. More mayo then another grilled cheese, more mayo, a full pound of hickory smoked bacon(smoked Friday afternoon), tomato, lettuce(freshly grown and picked), more mayo and then the top grilled cheese. Also had to add a few mixed hot peppers on the side. In my opinion the sandwich was incredible tasting, the only minor problem was that the grilled cheese got a little cool after assembly and photographs, but really it was hardly noticeable. I can also feel my arteries clogging as I type
Now that I look at the pic, I did put some of the bacon on the bottom layer. Its very difficult to see the full pound of bacon goodness

Here's the leaning tower
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And the final meal
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And another one I added
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Ingredients:
11 grain bread
chicken breasts(skinless, boneless)
bacon
tomato
lettuce
mayo
cheddar cheese
Mozzerella cheese
fatalii peppers
fatalii powder
margarine
Mixed pickled chinense peppers
Black pepper
smoke
 
JayT's PA Dutch Eighth Wonder of the World Breakfast Sandwich

Recipe:

The French Toast includes PA Dutch Potato Bread, two eggs, milk, cinnamon, nutmeg, cocoa chili powder, orange juice and vanilla extract
The Apple Chutney (I know it's not authentic) includes sliced gala apples, sliced fatalii, butter, pure sugar and brown sugar. It is baked in the oven at 375F
The bacon is local applewood smoked
The sandwich is assembled after everything is cooked and slices of the cheddar are added to each slice of bread and it is toasted again just long enough to melt the cheese.

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botrous - Serbian Cevapcici with "Kajmak" and North African Harissa

Oh boy! I'm not hopeful on my chances, all you folks have some kick ass stuff and some real photo skills. But wtf, I have this stuff and it is something I do make and eat a lot, so might as well participate.

Serbian cevapcici with "kajmak" and North African harissa

Cevapcici translates to little sausages. (my wife says it should translate to little meat turds) Meat content varies by ethnicity or religion- no restrictions over here! I mix lamb, pork, and beef w/ egg white. Then add some garlic and some 7 Jonah powder, salt, black pepper, paprika, and little baking soda. Eaten as a sandwich on pitas or english muffins by my Serb friends over here.

"Kajmak" in parentheses cause this is a recreation/easy version of the fresh Serb cheese is made out of Feta, cream cheese, and some butter. Mixed and molded in a plastic container.

Harissa is blended oil (you can use vegetable, olive, whatever) garlic, salt, coriander, cumin, some lemon juice, and 2 tablespoons of 7 Jonah here. Usually made w/ peri-peri I guess.

I make my cevapcici like fat breakfast sausages, direct grilled em with olive wood on the fire for some smoke. Or a lot of smoke...

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Here's a group shot- omg Not good w/ food setup or pics. All of our plates are weird and patterned, so I bailed on em.

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Close up lol. I usually spread the kajmak, left it in chunks here. And always throw some chopped up white onion in there.

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Will it look any less meat-turdish outside on a chair maybe? No? Oh well-

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I'll just eat it anyway! Fold it, sandwich!

Have another idea, a sandwich famous in Point Loma down here in SD, the Sloppy Squid on sourdough. Not sure if I'm gonna do it, cause I'm thinkin' fish tacos tonight. That and- I love my squid, but I'm guessin' probably won't be much of a crowd pleaser...
 
Wicked Mojo's Minorcan Grouper Sandwich with Habanero/Datil Chutney

Recipe:
Wicked Mojo's Minorcan Grouper Sandwich with Habanero/Datil Chutney
Fish:
Red Grouper, dipped in beer batter and fried

Chutney:
Fresh Key Limes (Juiced)
Guava paste
guava nectar
golden raisins
diced datil peppers
diced habanero
diced firm tomato
diced jalapeno
diced red onion
honey
mix together and simmer till liquid reduces and thickens a bit
spoon over beer batterd grouper fillets
put on bread of choice

avocado bacon spread:
1/2 half avocado
Hellmans mayonaise
crumbled up bacon
chili powder
put in food processor till creamy
spread on sandwich bread

sweet potato fries:
slice in long planks and deep fry salt & pepper to taste.

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Kentucky Hot Brown

Okay.....here it is.....after all the anticipation.....

The Kentucky Hot Brown!:

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Ingredients:

-Crusty bread of your choice (this was sourdough)
-Smoked turkey breast
-Thick-sliced bacon, chopped or whole
-flour
-bacon fat for roux
-whole milk
-heavy cream
-parmesean/romano cheese
-shredded habanero cheddar
-tomatoes
-T-scorp powder
-habanero slivers

The bacon is fried to a medium crispy, then drain all but a few tablespoons of the pan drippings. Add the flour and whisk to a nice blonde roux. Crank up the heat to high and the milk and cream go in.....stirring constantly. When the "bechamel" comes together, add in the parmesean, romano, and habanero cheddar to create the mornay sauce. Season with T-scorpion powder and S&P.

Lightly butter on side of your bread and place under the broiler for about 3 minutes, or until browned. Place toasted side up on the plate, add your pre-smoked turkey, bacon, sliced tomatoes, and cover with the mornay sauce.

Place the plate under the broiler to lightly brown the surface of the sauce. Sprinkle with more T-scorpion powder, a bit of pepper, and slivers of orange habanero......garnish....and serve!

You will never meet a more sinful sandwich in your whole life! Smokey, cheesey, crunchy, bacony plate full of pure heaven! Retta would step over her own mother to have it! And I KNOW mine is better than the original from the Brown Hotel.



Hope it fares better than the po-boy.
 
The Great American Deep-fried Grilled Cheese Three-way!

Here's something that screams "American". The ingredients-

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Deep-fried Grilled Cheese #1 (left) is-
Bimbo white bread
2 pc American processed cheese
and the batter is packaged pancake mix with a pinch of extra baking soda, water and some Texas Creek Southwest Spice mix

Deep-fried Grilled Cheese #2 (middle) is-
white bread
3 pieces American cheese
3 pieces bacon
pepperoncini rings
Panko breading with more Southwest Spice Mix
and egg wash with a healthy squirt of Texas Creek Ghost Fire hot sauce.

Deep-fried Grilled Cheese #3 (right) is layered as follows-
white bread
2 pc American cheese
3 pc bacon
2 pc American cheese
9 pc Hot&Spice pepperoni with a chunk of habanero on each ring
2 pc American cheese
white cheddar cheese
bread
The breading for #3 is Tempura batter with fatalli powder.

First, I deep-fried the bacon in the oil to be used for the sandwiches. I grilled each sandwich to melt the cheese and hold it together. Here's a prep pic-

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Finishing touches for the sandwiches deep-fried in bacon infused oil... pickles, fresh fried chips (hey, why not? The oil was already hot) and a blob of ketchup?


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And the taste????? HEART STOPPING!



LOL~~~ ENJOY!
 
The Great Aussie Steak Sammie

Doesn't this look like Australia?
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2 layers medium rare Rump Steak
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Bundy Rum BBQ Sauce
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Woohoo, best steak sammie I've ever had.
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Georgia Peach Pulled Pork

Georgia Peach Pulled Pork
Pork Butt,Rubbed and Smoked for 6-7 hours
Pork Rub-Chipolte powder and Celery seed,Some other stuff.
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Peach n Pepper BBQ sauce=
1 1/2 c. apple cider vinegar
1/2 c. hot water
2 tbls. Brown Sugar
1 Tblsp Chipolte powder
1 tsp Each, black pepper,salt,
2 peaches sliced pulsed in blender,peppers pulsed in blender
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Deep fried Vidalia Onion rings,Cole Slaw.

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AJ's North America Texas Dirty Burger

Nothing spectacular, rather my spin on Tim Loves Dirty Love Burger...calling it AJs North America Texas Dirty Burger

85/15 round chuck seasoned with granulated garlic, black pepper, Sea Salt, onion powder, and Bhut Jolokia Paste...grilled until just right..cheese on top is a jalapeno/habanero cheese I got from CostCo...

Bacon is thick sliced hickory smoked
standard slicer tomato,white onion, some lettuce, and fresh sliced Jalapeno
Hard Fried Yard Egg (brown eggs)
Bun is a standard white hamburger bun
dressing is Hellmans Mayonaise ( if it ain't hellmans, it ain't mayonaise )

and a 7 pot bloody mary to wash it down with...

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stacked

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mashed and cut

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all the goodies including Zapps Hotter than Jalapeno potato chips....

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TB's Texas Chicken Fried Steak Sammich w/Trinidad Scorpion Cheese Sauce

Hey ya'll. This one is as cheezy and sloppy as it gets...

The steak:
Pounded round steak seasoned w/sea salt, fresh cracked pepper.
Dredged in flour, then a 50/50 eggwash and buttermilk, then flour again.
Deep fried in the dutch oven.

The cheese sauce:
I wanted to keep it simple and trashy....
In a sauce pan I combined garlic, heavy cream, velveeta, and AJ's Trinidad Scorpion Puree.
Brought it to a slow simmer, stirring constantly.

I put it all up on a buttered and toasted sourdough boulle with the usual fixin's...

But first...

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Burnin' cheezy hotness right here...

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Gratuitous "Liberace" shot...

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'Thangs got real sloppy from here.....

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Might have overdone it on the T-scorp....I'm a hurtin' unit right now.....
 
TB's Texified Monster Reuben

Here 'tis ya'll, entry number 2. Stand back ya'll.....it's a MONSTER!!!

I love reubens!! Now originally the reuben was made open faced with russian dressing and on rye bread. Most joints these days make it with 2 slices of bread and w/ 1000 island. I prefer the open faced version on sourdough w/1000 island, just like I had it way back in the caveman days at a joint down in Austin, TX.

The meat: 1 pound of corned beef.

The cheese: about 1/3 pound sliced baby swiss.

The kraut: about 1/2 pound, drained.

The bread: toasted and buttered bottom of a sourdough boulle.

The dressing: sweet pickle relish, mayo, ketchup, horseradish, my own habanero hot sauce.

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One more...like sexonaplate!

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And the MONEY SHOT!!!

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I'm eating this 'thang right now and it rocks the hot blue and righteous!!!

Salute' ya'll!!
 
Twin-Horned Italian Buffalo

I present the Twin-Horned Italian Buffalo

All of my favorites in one. A Chicken and eggplant cutlet hero, Buffalo-wing-sauce style instead of marinara, with fresh Bocconcini and roasted jalapenos on a ciabatta roll, done on the grill.

Ingredients:
One Chicken Cutlet (pre-fried)
One Eggplant Cutlet (pre-fried)
Fresh Bocconcini Cheese
Jalapenos (cut in half, cored)
Wy's Guy Wing Sauce (1 bottle)
AJ's 7-pot Puree (1 tablespoon)
Olive Oil
Ciabatta Roll

Recipe:
Fire up the grill. Brush the jalapenos with olive oil and roast on grill. Wrap in foil and put on warming rack. In a sauce pan heat the wing sauce mixed with 7-pot puree. Throw the cutlets on the grill for some nice grill marks, and to heat them up. When sauce is bubbling simmer the cutlets in the Buffalo sauce. Cut the ciabatta roll in half. Assemble sandwich with eggplant cutlet, chicken cutlet, Bocconcini cheese, and jalapenos. Wrap in foil and put back on grill, lid closed. Take off in about 8 to 10 minutes.
 

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Spalt Knackwurst w/Glühende deutsche Kartoffel Sammy
Split knockies w/Fiery German Tater Salad Sammy

Imported Sauerkraut
Knockwurst's
Spicy brown mustard

Spicy-hot Warm German potato Salad:
New potatoes
Bacon
Onion
Vinegar
Salt
Pepper
Fatalii powder
Tabasco powder
Fresh Rosemary
Sugar
Flour

I attempted to make a closed sandwich, but quickly learned that this is better as an open-faced sandwich. And you can't eat German without some good german Beer.
Sandwich Prep
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Oops my pic wan't viewable. Fixed.
 
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