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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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The Hot Pepper said:
 
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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I don't often agree with yankee's.
 
'Specially those from NYC.
 
But you nailed it shut!
 
My mouth is watering.
 
And I've got the meat sweats going on just thinkin' about it.
 
All I need now is some pickles.
 
 
Have mercy!
 
I am super fussy about mustard. I hate bright yellow mustard. The smell of French's almost makes me gag. I can only tolerate it mixed in small amounts with mayo. Dijon and good stone ground i like in moderation. Honey dijon for dipping chicken strips in is pretty good though or on a smoked turkey sammich. All ive got atm is Grey Poupon and JD's Southwest mustard.
 
I do have some pretty good ground horseradish. I think its Meyers. Just the ground stuff, not the sauce. I like it mixed with mayo on roast beef sammiches.
 
I like cheap yellow on a burger only but with ketchup pickle onion too... it just goes together, all other foods tho, better mustard. Dijon a fave.
 
So soak them in water until they crack and then let them go another 8 hours? Recipes online for "made from scratch mustard from seeds" are all over the place for technique. I was kinda tempted to use a 50/50 water/white wine vinegar soak.
 
crack them first, mortar or grinder. I think what I also did was put boiling water on top of them so they would soak, cold water would take too long to penetrate the skins. Once their soaked then add the vinegar.
 
Oh yeah, i forgot about those pics :D. The "splooge" sauce was mayo, JD Southwest mustard, horseradish and just a dash of Sriracha for color. Very thin sliced red onion on both sides. 2 slices of aged Swiss but i only melted the top one. Pastrami was steam grilled first like a pot sticker. )Brown on one side and add a couple tbs of water to finish heating through.
 
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ShowMeDaSauce said:
Oh yeah, i forgot about those. The "spooge" sauce was mayo,
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Good Lord man... a splooge of mayo is one thing but spooge is ummmmmmm yeah. Big difference!
 
ShowMeDaSauce said:
BTW i named this.....
 
The Raquel
Raquel-Welch_2166050b.jpg
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I remember watching 1,000,000. Years B.C. as a kid.
 
Hottest woman that has ever lived.
 
Thats a fact.
 
Back to the recent topic of.....
 
 
Splooge.
 
 
Splooge can be any sauce, unguent, or salve.
 
Or SoFlo ManGravy.
 
Or just gravy.
 
It could also mean squeezin's and pleazin's of fresh lime wedges.
 
Or loads of ketchup on fries.
 
Or saturday date night and a live chicken.
 
Best scenario.
 
Chicken lives through it.
 
I make bail.
 
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