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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!
 
My stinkin' Mexican friend Miguel.
 
Every sunday we have this ritual.
 
He brings tamales one sunday.
 
I bring kolache the next.
 
And then he brings egg chorizo cheese tortas..
 
You get it.
 
Manana is my turn.
 
Baked eye talian meatballs.
 
IMG_0547.JPG

 
With some cheapass tomato sauce and some Warrant Man splooge.
 
Toss on some cheapass parm for good measure.
 
IMG_0549.JPG

 
Get some cheapass hoagie buns to put it on.
 
With some sliced block mozz.
 
IMG_0550.JPG

 
Make enough for ever one.
 
IMG_0551.JPG

 
Goodern' hell!
 
IMG_0554.JPG

 
Because.
 
Miguel.
 
That little shit!
 
We'll be nuking those sammiches at 6am June 3 tomorrow.
 
 
 
 
 
 
Todays lunch; 
 
 
 
 
 
First garden tomato of the year 'Early Girl' 
fresh baked sourdough loaf thick cut slices -  toasted in the broiler with {homemade garlic-scape infused clarified butter}
smoked Serrano powder
Insanity salt
Sharp Wisconsin cheddar
 
TomatoMELT
 
served with pickled Sugar Rush Cream peppers and sprig of Cilantro {yes i ate my garnish  :P }
 
phR2n0e.jpg

 
OAXHV4b.jpg
Best Tomato Melt evar  :drooling:  :drooling:  :drooling:
 
 
 
 
 
 
:cheers:
 
 
 
Soaked a piece of Fresh Thyme corned beef overnight to get rid of some of the salt. Coarsely ground some whole black peppercorns, whole coriander and a little more pickling spice. Mixed in some smoked paprika and Korean pepper flakes. Coated both the top and bottom of the flat cut. Then i chucked it in the smoker as low as i can get it with mostly cherry wood and some mulberry.
 
ShowMe almost always posts pics after the fact.  Never smoked over mullberry before - how is it to cook with?
 
SmokenFire said:
ShowMe almost always posts pics after the fact.  Never smoked over mullberry before - how is it to cook with?
 
Ive only used it a few times. This stuff is very well "cured". It came from my tree i had to cut down. I used some a very long time ago (had a limb fall off in a storm) and all i remember was it was delicious. Could have been the booze or other recreational items that were being used at that time. Im pretty sure i used it on either a smoked turkey breast or whole chicken not too long ago. That would have been from this batch of wood.
 
Damn right i dont have any pics yet. :D It just went in the smoker at around an hour ago. Im almost ready to check on the wood and see how its holding up. I didnt bother to soak it first.  Im gunna smoke it for a few hours then add water and cover it. Katz boils theirs after smoking then steams it before serving.
 
Still trying to decide on bread. If i want to make a "Rachael" using the rye or maybe.........Kaiser onion roll or.....Pretzel buns....OMG i love pretzel buns
 
ShowMeDaSauce said:
 
Ive only used it a few times. This stuff is very well "cured". It came from my tree i had to cut down. I used some a very long time ago (had a limb fall off in a storm) and all i remember was it was delicious. Could have been the booze or other recreational items that were being used at that time. Im pretty sure i used it on either a smoked turkey breast or whole chicken not too long ago. That would have been from this batch of wood.
 
Damn right i dont have any pics yet. :D It just went in the smoker at around an hour ago. Im almost ready to check on the wood and see how its holding up. I didnt bother to soak it first.  Im gunna smoke it for a few hours then add water and cover it. Katz boils theirs after smoking then steams it before serving.
 
Still trying to decide on bread. If i want to make a "Rachael" using the rye or maybe.........Kaiser onion roll or.....Pretzel buns....OMG i love pretzel buns
 
 
Dude.
 
Amigo.
 
You should know by now.
 
Its THP.
 
We don't take a dump without posting pics on this forum.
 
I am considering mustard but the kraut needs some sweet to balance the sour. A real Rachael sammie uses slaw instead but im outta slaw....Gotta check....I might still have a Jack Daniels honey dijon mustard.
 
The Hot Pepper said:
Awesome! Skip the 1000 island go for some mustard...
 
I say both.
 
An INO Animal Style burger has the meat cooked with the mustard.
 
And then they splooge on their proprietary 1000 Island style sauce.
 
It rocks!
 
But if I could have only choose one?
 
Thats a tough question.
 
But I'd probably go with the 1000.
 
Only not the rooster.
 
I'd go full retard SoFlo shit ton (official SoFlo Measurement) of hot horseradish 1000.
 
I'd even be willing to peel and grind the root.
 
And scratch make the mayo for the 1000.
 
Because.
 
Horse radish root.
 
The original Viagra.
 
ShowMeDaSauce said:
I am considering mustard but the kraut needs some sweet to balance the sour. A real Rachael sammie uses slaw instead but im outta slaw....Gotta check....I might still have a Jack Daniels honey dijon mustard.
 
Definitely don't need sweet on perfectly cook pastrami. Like a good steak let the meat shine. I'd go for a pumpernickel and mustard to just get that little bit o sweet out o the bread. :)
 
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