food Sandwich of the Month

Booma said:
Butter lettuce, people have some good eyes

Pickles, tomato, 1000 island dressing, cayenne sauce
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Thats a good base.
 
Sub shrimps, fried clams, oysters, or any fish...
 
 
That's a hot blue and righteous Po' Boy.
 
The scallops are pure sweetness!
 
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Steak sanga with roasted sweet peppers, Peccorino cheese, Parsley, topped with my "Scarlet Pain" sauce. All between two slices of toasted and buttered white bread (no Ciabatta dang it!) Cheese could've been a little more melted,  but for the sake of overcooking the steak I pulled it off the heat early. 
 

 
Money $hot.

 
After eating this gal, I went back and devoured her twin sister. I'll be skipping breakfast I think.....
 
 
SR.
 
Ciabatta roll toasted, buttered then topped with chilli Pecorino cheese and melted under the grill.
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Then pan fried Polish sausage added.
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Bacon and then Duck eggs with smoked Bishops hat powder added.
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Then roma tomato for freshness and finally some of my Scarlet Pain sauce.
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All together. 
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Money $hot.
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Probably the best sandwich I've made so far.......
 
 
 
SR.
 
Have mercy but that sammich looks goodern' hell.
 
Its also biggern' hell!
 
Duck eggs.
 
I've eaten just about ever livin' thang thats sprung from the ground or walked, crawled, swam, or flew
 
but I don't recollect having them.
 
A splinter in my mind tells me I have.
 
The pea spinning round in my noggin says no.
 

 
Imported Jambon, Swiss Cheese, Pork Tenderloin, Yuca Root, Garlic, Key Limes, Bakery Bread, Coke, Cuban Rum, Pineapple,  Cayenne infused Pickle Slices, Sour Orange Marinade, Mustard.
 

 
Jelly roll cut and flatten two Pork Tenderloins  to 1/4". Marinade in Sour Orange, chopped Garlic Cloves, sliced Key Limes and Scotch Bonnet Pepper for two hrs. Bake on rack in oven over marinade at 275 F for 2 hrs. When finished, wrap in foil and set aside.
 

 
The build.....Slice Bread in half lengthwise, spread Yellow Mustard on both halves......layer Ham, Pork, Swiss Cheese and  Pickles.
 

 
Peel and slice Yuca into Fries. Some places par boil the fries for 20 min before the deep fry, but I prefer to twice fry at 300 F AND AT 350 f (keeping fries in a foil covered bowl for 20 min between the deep frying). Sprinkle with a Cayenne powder and Sea Salt.
 

 
Individual sandwiches ready for the press
 
 
 
Plating with a Sweet Heat dipping sauce for the Fries (1/2 c of Clarified Butter, 2 tbl of each crushed Garlic and  finely diced Pineapple and a minced Scotch Bonnet Pepper)
Along with that a Rum and Coke......or as some say.....a Cuba Libre
 

 
This was a simple............trot around the bases.....yum
 
The Hot Pepper said:
Aw hell... this just became sandwich of the year. Done!
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That's the fact Jack!
 
And the irony.
 
Check out my Cuban in the early beginnings of this thread.
 
Now dig on PIC1's.
 
After his, in comparison, mine looks like flea bitten mangey coyote to his Westminster First in Show.
 
And PIC's post is exactly why I created this thread.
 
And also because its just fucking awesome!
 
texas blues said:
 
That's the fact Jack!
 
And the irony.
 
Check out my Cuban in the early beginnings of this thread.
 
Now dig on PIC1's.
 
After his, in comparison, mine looks like flea bitten mangey coyote to his Westminster First in Show.
 
And PIC's post is exactly why I created this thread.
 
And also because its just f**king awesome!
Click to expand...
 
 
Just checked out the Cuban at the beginning of the thread......wow ....now that's a Cubano !
 
Looks pretty authentic......there's a joint here called "99 Miles" that uses the CI for the press, and probably melts the cheese faster than the Wolfgang Smuck press that I use.
 
 
Heck , I had a taste for a Rum and Coke...........and just had to make something to go with it.........true
 
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