Ultimate sandwich...
Discussion
I've decided that tomorrow night, rather than cooking, I shall be making a mega sandwich!
I'm planning to use all the following ingredients (assuming Sainsburys have what I need):
Crusty French Stick
Mayonnaise, English Mustard, American Mustard
Iceberg Lettuce, Cress, Spring Onion, Tomato, Cucumber
Pastrami, Smoked Wiltshire Ham, Butter Basted Chicken
Emmenthal, Gruyere
Anything else I should be adding?
I'm planning to use all the following ingredients (assuming Sainsburys have what I need):
Crusty French Stick
Mayonnaise, English Mustard, American Mustard
Iceberg Lettuce, Cress, Spring Onion, Tomato, Cucumber
Pastrami, Smoked Wiltshire Ham, Butter Basted Chicken
Emmenthal, Gruyere
Anything else I should be adding?
An American gf of mine used to make excellent 'subs'.
Get a decent sized torpedo shaped roll or baguette, slice along the top and then remove most of the bread out of the middle. Mix olive oil and balsamic vinegar and coat the inside surface of the roll. Now pack the void in the middle tight with any combination of quality hams, salamis, sliced dill pickles, sliced tomatoes, sliced pickled jalapenoes, thinly sliced red onion all alternated with smears of mayonnaise and mustard. The secret ingredient is provolone cheese, nothing else will do - plenty of it needs distributing all through the roll. When construction is complete, roll the whole sub in clingfilm as tightly as you possibly can to pack everything very tightly together and refrigerate for 24 hours.
The result is sublime.
Get a decent sized torpedo shaped roll or baguette, slice along the top and then remove most of the bread out of the middle. Mix olive oil and balsamic vinegar and coat the inside surface of the roll. Now pack the void in the middle tight with any combination of quality hams, salamis, sliced dill pickles, sliced tomatoes, sliced pickled jalapenoes, thinly sliced red onion all alternated with smears of mayonnaise and mustard. The secret ingredient is provolone cheese, nothing else will do - plenty of it needs distributing all through the roll. When construction is complete, roll the whole sub in clingfilm as tightly as you possibly can to pack everything very tightly together and refrigerate for 24 hours.
The result is sublime.
I have to say, from experience, sometimes too much is indeed too much.
I've come to the conclusion that things should be kept simple. No more than three ingredients, plus good butter, and a sauce/dressing/mayo if necessary.
Cheese and onion. Cheese and pickle. Cheese and tomato. Cheese and cucumber in the summer. Ham and mustard. Ham, lettuce and tomato. BLT. Beef and horseradish. Cheese, ham and pickle. Tuna, tomato and mayo. All tried and tested.
I've come to the conclusion that things should be kept simple. No more than three ingredients, plus good butter, and a sauce/dressing/mayo if necessary.
Cheese and onion. Cheese and pickle. Cheese and tomato. Cheese and cucumber in the summer. Ham and mustard. Ham, lettuce and tomato. BLT. Beef and horseradish. Cheese, ham and pickle. Tuna, tomato and mayo. All tried and tested.
Ah. Makes much more sense this way!
Don't forget the sheer brilliance of a good brie baguette with some 'glugging' red.
And, as a surprise, put Mayonnaise on one side, grind a seriously silly amount of black pepper onto it, and top with thinly sliced ripe tomato.
Less is most definitely more.
Don't forget the sheer brilliance of a good brie baguette with some 'glugging' red.
And, as a surprise, put Mayonnaise on one side, grind a seriously silly amount of black pepper onto it, and top with thinly sliced ripe tomato.
Less is most definitely more.
ds youv all gone and made me hungary.calibrax said:
Ok, just to clarify, it's an entire french stick. It will start at one end with a section of pastrami and mustard, then wiltshire ham and tomato with mayo, then... you get the idea.
Going for the full-on American experience I presume? You fat bastid. In which case you're forgetting something: sautéed mushrooms with 'swiss' cheese on top. Junk food purists will no doubt demand Dairylea slices, though I'd choose the Austrian smoked stuff myself.
Plotloss said:
The ultimate sandwich?
Philly cheesesteak.
From Leos.
This is something I don't quite understand. Having been to Gino's and Pats, the 'founders' of the sandwich in Philly. A 'real' Philly cheesesteak seems like a cheapened version of a proper ribeye steak sandwich.Philly cheesesteak.
From Leos.
So, instead of cheap cuts of delmonico ribeye, use the prime rib section. Instead of cheese-whiz, use actual cheese, and add mushrooms.. Instead of American sub rolls, use a good French stick. Add onions and condiments to suit.
There, Sir, you have a many-times more acceptable version of the humble Philly cheeseteak.
soad said:
V8mate said:
And iceberg lettuce 
Iceberg lettuce contains virtually no calories — or healthy nutrients. Try darker colored greens like romaine and baby spinach. Each of them has roughly the same amount of calories but packs significantly more fiber, protein, and vitamins.
http://www.nutritiondata.com/facts/vegetables-and-...
http://www.nutritiondata.com/facts/vegetables-and-...
They both have different nutritional ingredients but neither one is 'better' for you.. The protein is also negligible at this level..
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