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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!
 
Scoville DeVille said:
Damm that sauce sounds good! The coconut vinegar has me intrigued.

I am so happy to see two sammies on one plate... my kinda eatin' !!!

Did you smoke the serranos yourself?
 
yep  Mostly Oak, prob 20% Hickory (it's what i had at the time, but i liked the way they turned out so much i kept smoking them with those)
 
I'm also growing Pepperlover drying Serrano this year as well, anxious  to taste it and find ways to use it and compare to the Serrano Tampiqueno and Hot rods 
 
and I have high hopes for a Serrano Tampiqueno x Bulgarian Carrot that i will be helping someone grow out  :party:
5ku4Ue4.jpg
  :metal:
 
 
:beer:
  :cheers:
 
Guatemalan Insanity Pepper said:
 
yep  Mostly Oak, prob 20% Hickory (it's what i had at the time, but i liked the way they turned out so much i kept smoking them with those)
 
I'm also growing Pepperlover drying Serrano this year as well, anxious  to taste it and find ways to use it and compare to the Serrano Tampiqueno and Hot rods 
 
and I have high hopes for a Serrano Tampiqueno x Bulgarian Carrot that i will be helping someone grow out  :party:
5ku4Ue4.jpg
  :metal:
 
 
:beer:
  :cheers:
 
GIP I am a huge fan of both of those peppers!  Please keep me in mind when you grow them out.  I would love to try the cross.  The pods not the seeds.
 
Had a crack at a Reuben last night...
 
ZDoAHfo.jpg

 
What the shit... these things are incredible!
 
Had pastrami and coleslaw (what I believe are called?) Rachels before but nothing could prepare me for the awesomeness of the Reuben!
 
All them places here that try to flog off Rachels as Reubens can go jump...... sometimes you just straight up gotta do things yourself.
 
grantmichaels said:
I like both, but I agree that corned beef + cabbage is a special synergy ...
 
 
I'll admit I most certainly do too but I think you hit the nail on the head.
 
Thing that annoys me is that every place I've had a Rachel, they've called it a Reuben.
 
It was only recently I discovered what a real Reuben was.
 
Here's this dickhead here telling people he's into Reubens when he's never actually had one.... :lol:
 
Not gonna stop munging down on a good Rachel, but I do believe I found something better. :D
 
And yeah, certainly not perfect and in need of some tweakage, but first go at it... still wowsers!
 
Mike Ditka tends to be a product whore 'round these parts so I'm usually avoiding what he's selling.

Picked up a tub of his frozen Italian beef after trying it at the grocery store on one of those weekend freebie deals. Man, this has been sitting in the freezer for months so I forgot why I bought it... Stuff is insanely delicious. If you're around Chicago, pick this up if you see it. The key is don't let it boil, just bring it up to temp. I usually put a ton of salt on my beef, zero needed here. I only added mozz and hot giardinera.

0whIDKQ.jpg


Was good, I made another...

5f0lCZC.jpg
 
Shorerider said:
Vf4rPTb.jpg

Bottom up - Ciabatta roll, Salami, Peppercorn infused Pepato cheese, Polish Sausage, Peccorino cheese, Tomato, White Pepper, Redgum smoked Cayenne powder, Parsley, Cos Lettuce, Sweet Baby Rays BBQ sauce, and my own Scarlet Pain sauce to finish. 
 
So F'n nice....... :metal:
 
 
SR .
 
I don't mean to be droll but my first thought was "Now this is a sandwich" said in Paul Hogan's voice.  (that ain't a knife, THIS is a knife)
 
lol
 
Also that beef looks awesome Genetix!  My favorite is Mr Beef on Orleans, but Johnnie's, Portillos and Buona are good too.  Never seen Ditka beef in the store - Jewel or? 
 
SmokenFire said:
 
I don't mean to be droll but my first thought was "Now this is a sandwich" said in Paul Hogan's voice.  (that ain't a knife, THIS is a knife)
 
lol
 
Also that beef looks awesome Genetix!  My favorite is Mr Beef on Orleans, but Johnnie's, Portillos and Buona are good too.  Never seen Ditka beef in the store - Jewel or? 
I got it at Sunset Foods which is "mom and pop high end", there's a handful of stores north of the city... One in lake forest. Picked it up early spring and have kept it frozen since. Really impressed with the texture and flavor even compared to Johnnies and Portillos
 
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