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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!
 
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Not always, a LOT of times it is to hide propriety ingredients, as, they don't want to give away secrets. I highly doubt there's anything fishy in a real brine pickle. To me spices means spices here. But never had that one.
 
FDA website states anything listed as SPICES - General Definition - Aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition. They are true to name and from them no portion of any volatile oil or other flavoring principle has been removed.
 
You may be thinking of "Natural flavors" which can hide stuff not really natural because it goes through a chemical process.
 
The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors, include the natural essence or extractives obtained from plants listed in subpart A of part 582 of this chapter, and the substances listed in 172.510 of this chapter.
 
ShowMeDaSauce said:
One of the main things i like about having prime rib for Christmas dinner.
 
SAMMIES THE NEXT DAY!!!!
 
Thin sliced standing rib roast with portobello mushrooms and gravy on a freshly made garlic bread.
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That looks awesome!  I didn't get to make one this year, but plan to pick one up for later.
 
texas blues said:
Gruryere or a nice sharp cheddar would be killer on that.
 
Bonus points for the fine dining paper china.
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I actually prefer a "Alpine" cheese for roast beef and mushroom sammiches or burgers. Something about the way a "Swiss" goes with the mushrooms and gravy. The vast majority of my cheddars are sharp or REALLY sharp.
 
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