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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!
 
Click to expand...
grantmichaels said:
you passed out on my offering last night ... lol.
 
imma cook some more of that fatty goodness later on, for sure ...
 
i wanted nachos, but didn't grocery shop and don't have chips ...
 
i'll probably do tacos or maybe some kind of cheesy egg, turkey, and sliced pork rib roast on sesame bagel action ...
 
or maybe country friend for FB ...
Click to expand...
 
 
I don't reckon I've ever seen thumbs down on any of your postings senor.
 
Enchant us with your culinary sexuality.
 
As for myself.
 
I've gotten the finger more than a few times.
 
texas blues said:
 
 
I don't reckon I've ever seen thumbs down on any of your postings senor.
 
Enchant us with your culinary sexuality.
 
As for myself.
 
I've gotten the finger more than a few times.
Click to expand...
 
sous vide short-ribs come to mind ...
 
grantmichaels said:
 
sous vide short-ribs come to mind ...
Click to expand...
 
I confess I am not a fan of the sous vide.
 
Did I give it the finger before?
 
For that I apologize if I did.
 
More and more I believe the individual ascends higher than the style those that would represent.
 
I'd like to believe my style of cooking whatever is superior to others.
 
But that's just because thats how I'm built or its my DNA or whatever you want to call it.
 
Sous vide suits you and gives you sassification.
 
Screw the critics and myself too if I interwebz defecated on your sous vide posts.
 
Now I'm feelin' guilty.
 
I bet I DID shit on at least one of your posts.
 
 
 
: sudden schizophrenia :
 
 
Consider yourself lucky.
 
I've crapped on more posts and threads than you ever seen here on THP.
 
Jay and Dan mostly.
 
Both PRIME bastiges.
 
You are very close to ascending to PRIME bastige level.
 
I should make mention.
 
All my favorite thread's were started by bastiges.
 
It's all good, smoked ribs are probably better.
 
Those sous vide ribs needed post sous vide searing, for sure ... at least.
 
Sous vide + Searzall or Sous vide + yakatori is the shit, but I really don't post it here because the sous vide snark is pretty real ...
 
I've mostly re-purposed the gear for mashing/sparging beer, anymore ...
 
I have a taste for schnitzel ... never have made it, though ...
 
grantmichaels said:
It's all good, smoked ribs are probably better.
 
Those sous vide ribs needed post sous vide searing, for sure ... at least.
 
Sous vide + Searzall or Sous vide + yakatori is the shit, but I really don't post it here because the sous vide snark is pretty real ...
 
I've mostly re-purposed the gear for mashing/sparging beer, anymore ...
 
I have a taste for schnitzel ... never have made it, though ...
Click to expand...
 
 
Searzal is just a sparging flame thrower!
 
Rinse that sheeit with napalm!
 
Wait .
 
You're using the sous vid for /beer/grains?
 
Lucy.
 
You got some 'splainin to do.
 
texas blues said:
 
 
Searzal is just a sparging flame thrower!
 
Rinse that sheeit with napalm!
 
Wait .
 
You're using the sous vid for /beer/grains?
 
Lucy.
 
You got some 'splainin to do.
Click to expand...
 
Yeah.
 
I'm going to mash directly into the Sous Vide Supreme, with the grist in voile/mueslin ...
 
And I have the Sansaire hacked w/ a 3/8" tube and wort spray aerator to deliver temp controlled sparge water ...
 
http://thehotpepper.com/topic/53751-grantmichaels-n00b-brew/?p=1154684
 
So, yeah, tomorrow I'm using the sous vide gear up to the boil ...
 
Should be great, really.
 
Sous vide and searzall is a lazy way out of real bbq.  No offence to you GM, but that is what I am the whole bbq world would tell you.  It may give you the tenderness and the crust that you are looking for, but if you take a real deal bbq and compare, it will come up lacking.  I understand your work situation and why you do what you do.  I also love the product that you have brought in, but if you take the time to cook it the right way, you will fall in love and understand what real bbq is.
 
JayT said:
Sous vide and searzall is a lazy way out of real bbq.  No offence to you GM, but that is what I am the whole bbq world would tell you.  It may give you the tenderness and the crust that you are looking for, but if you take a real deal bbq and compare, it will come up lacking.  I understand your work situation and why you do what you do.  I also love the product that you have brought in, but if you take the time to cook it the right way, you will fall in love and understand what real bbq is.
Click to expand...
 
Bahaha... thought this was gonna be a joke... from mr. oven ribs, oh the irony.

Why isn't anyone posting a sandwich? Who cares how they made it?

So much to say about something that wasn't even cooked...

PS. Looks like my sandwich thread was better. This one went all #sousvidegate. ;) And I never saw Grant say he was trying to imitate BBQ. He also kicks ass on the smoker. Different strokes.
 
 
Non-entry, entry in my left ...

ImageUploadedByTapatalk1431313604.634985.jpg


Fig Newtons in the right ...

ImageUploadedByTapatalk1431313649.855156.jpg


I want to work zero.

FML.
 
It's a Cuban cut into finger food - so I can still do CAD w/ my right hand, and click hotkeys w/ the left pinky's knuckle ...
 
I have a burning desire to do nothing tonight.
#Truth re: lack of heat, but I won't do that to a Cuban ...
 
I like grilled cheese, mac and cheese, turkey and mashers, corndogs, and other lightly flavored foods as is ...
 
Pork shoulder and a paste made from garlic, olive oil, lemon zest, dried oragano, thyme and parsley.  Into the oven at 160C for 5 hours.
P5102120_zpsssrakjs9.jpg

 
Pernil with crispy skin in the mix too.  Sadly no Cubans live here so I had to go with sourdough mini's
 
P5112121_zpsrmxmrah6.jpg

 
Added double smoked leg ham, swiss cheese and jarlsberg.  The lid has French's yellow and finely diced dill pickle
 
P5112124_zpsave8fkma.jpg

 
Into the sammie press for 7-8 minutes and mouthfisted
 
P5112129_zps4gtmrxh9.jpg
 
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