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Post by gatr55555 on Dec 22, 2012 16:34:04 GMT -5
I noticed a couple posters showing some pics of sandwiches (i know 1 was a burger , but still a meat sandwich). I like tuna melts. I know technically it is supposed to have just 1 slice of bread , but I use 2. My local Publix makes a great 5 grain Italian bread which is killer for sandwiches. Anyways I toast the bread first then a light butter so it do sent dry out. put on my tuna salad, tuna , light mayo dill pickle relish and lime juice. Then I put on a few slices of avocado, also with some lime juice to keep them from browning. Then a few slices of some bacon I fried up nice and crispy, topped with a slice of some non smoked provolone cheese . Throw it under the broiler for a minute , top with second piece of toast and dig in. If you like avocado and bacon , which I know some posters do lol . You should really enjoy this. Would post pics , but I cant ever get the pic thing to work. ![:-/](//storage.proboards.com/forum/images/smiley/undecided.png)
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Post by Coaltrain on Dec 22, 2012 17:51:05 GMT -5
Sounds great, I really want to try that!! If you eat it when you make it, than you don't need to worry about the avocado turning brown. I wonder if using thin sliced tomatillo would be a good idea. They have a great lime flavor. Less acidic. I use them in my salsa's. Great because I can grow them in the summer and just peel them and then freeze.
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Post by Coaltrain on Dec 22, 2012 17:52:10 GMT -5
My favorite sandwich has and always will be a Pastrami Rueban on toasted rye with chips and a pickle. Got to keep it simple.
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Post by Deleted on Dec 22, 2012 19:04:20 GMT -5
A Reuben sandwich is my all-time favorite, but here's one that I make from time to time.
Put a grilled, thin-sliced barbecued chicken breast on a sliced toasted French baguette, cover it with a little barbecue sauce mixed with honey, thin slices of tart Granny Smith apples and chedder cheese. You can dip the sandwich in a little barbecue sauce with honey if preferred. Surprisingly good.
I'd post a photo but I don't have one.
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Post by Coaltrain on Dec 22, 2012 19:58:00 GMT -5
A Reuben sandwich is my all-time favorite, but here's one that I make from time to time. Put a grilled, thin-sliced barbecued chicken breast on a sliced toasted French baguette, cover it with a little barbecue sauce mixed with honey, thin slices of tart Granny Smith apples and chedder cheese. You can dip the sandwich in a little barbecue sauce with honey if preferred. Surprisingly good. I'd post a photo but I don't have one. That does sound good. New recipe ideas are always welcome.
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Post by Deleted on Dec 22, 2012 20:06:48 GMT -5
I'd post a photo but I don't have one. Interesting that EVERY time you mention something you do or have done, that there is NEVER a picture...Certainly you wouldn't have us believe that a Harvard shrink doesn't own a iddy biddy widdle digital camera, would you ?
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Post by canefan on Dec 22, 2012 20:40:00 GMT -5
I love a good reuben, grilled and pressed myself. I am fond of the pressed sandwiches. Love a good hot pressed cubano and we have a place here in Orlando that makes a cheesesteak panini that is awesome. Just some flank steak shredded with provolone cheese, melted in the press on sour dough bread with a couple of slices of tomato and some chopped onions and it is awesome.
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Post by gatr55555 on Dec 22, 2012 22:11:47 GMT -5
I love a good reuben, grilled and pressed myself. I am fond of the pressed sandwiches. Love a good hot pressed cubano and we have a place here in Orlando that makes a cheesesteak panini that is awesome. Just some flank steak shredded with provolone cheese, melted in the press on sour dough bread with a couple of slices of tomato and some chopped onions and it is awesome. Love cubans. Best one I ever had was of course in Miami . Go figure lol. That cheesesteak sounds good too.. I have a sandwich press. My wife makes one , but we uase shaved ribeye. some sauted baby portabellas and sweet onions and smoked provolone.. yummy. ![:D](//storage.proboards.com/forum/images/smiley/grin.png)
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Post by gatr55555 on Dec 22, 2012 22:15:32 GMT -5
Sounds great, I really want to try that!! If you eat it when you make it, than you don't need to worry about the avocado turning brown. I wonder if using thin sliced tomatillo would be a good idea. They have a great lime flavor. Less acidic. I use them in my salsa's. Great because I can grow them in the summer and just peel them and then freeze. well i basicly just like the lime flavor. and since I dont use the whole avacado( use florida ones not the haas) I put the lime juice on it after I cut it open. then I can cover it and put it in the fridge. Tomatillo sounds good too will have to try it. truthfully its the bacon that makes the sandwich . lol
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Post by gatr55555 on Dec 22, 2012 22:18:44 GMT -5
My favorite sandwich has and always will be a Pastrami Rueban on toasted rye with chips and a pickle. Got to keep it simple. I like reubens , but hate saurkraut(sp) and basicly with out the Kraut its not a reuben. Hot pastrami on rye with swiss and a little deli mustard yum!!
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Post by Coaltrain on Dec 22, 2012 22:58:46 GMT -5
I love a good reuben, grilled and pressed myself. I am fond of the pressed sandwiches. Love a good hot pressed cubano and we have a place here in Orlando that makes a cheesesteak panini that is awesome. Just some flank steak shredded with provolone cheese, melted in the press on sour dough bread with a couple of slices of tomato and some chopped onions and it is awesome. The last time I had a proper Cubano was in Puerto Rico, 1997, I believe. In a road side open air (fresca) restaurant in Isle Verde. Which brings to mind Bacalitos and Pina Coladas at the beach. Also the pig roast in the mountains of El Yungue. Just did a flank steak the other nite with a side of sliced rosemary potatos. Got to admit, if its not homemade fresh bread, sour dough is awesome!!
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Post by Deleted on Dec 22, 2012 23:14:29 GMT -5
GATR,
At the risk of being called a Nazi by Cowboy, let me just say that saurkraut can be absolutely scrumptious if it is served correctly with the right dressing-- and not too dry. Went on a Holland America cruise to the Bahamas several years ago, and our ship had a big fat German chef from Alsace-Lorraine who was trained in Paris. The guy was a world-class expert on saurkraut-- wrote an article in one of the cruise publications on cooking with saurkraut, etc.
Anyway, he served gourmet Reuben sandwiches in the dining hall (lunch menu) to die for. Very succulent cabbage in some sort of Russian dressing, swiss cheese, corned beef, pumpernickel, etc. How often in life do you eat an unforgettably wonderful sandwich? As mundane as it sounds-- that was the single best sandwich I ever et, bar none.
When I cook saurkraut at home, I usually use the Claussens kraut that they sell in the refrigerated jars in the deli section of the store. (Kuner's Bavarian Saurkraut canned is also not too bad.) I usually saute it in butter a jus after pan frying brauts or pork chops in the pan, and I usually add a little salt. It should be slightly sweet-- not too dry or sour-tasting. It should also be slightly browned-- not completely carmelized, but not white. What do chefs call that-- "braised"?
BTW, Claussens deli saurkraut is also good with hot dogs and mustard.
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Post by cyberobb99 on Dec 23, 2012 8:19:58 GMT -5
I noticed a couple posters showing some pics of sandwiches (i know 1 was a burger , but still a meat sandwich). I like tuna melts. I know technically it is supposed to have just 1 slice of bread , but I use 2. My local Publix makes a great 5 grain Italian bread which is killer for sandwiches. Anyways I toast the bread first then a light butter so it do sent dry out. put on my tuna salad, tuna , light mayo dill pickle relish and lime juice. Then I put on a few slices of avocado, also with some lime juice to keep them from browning. Then a few slices of some bacon I fried up nice and crispy, topped with a slice of some non smoked provolone cheese . Throw it under the broiler for a minute , top with second piece of toast and dig in. If you like avocado and bacon , which I know some posters do lol . You should really enjoy this. Would post pics , but I cant ever get the pic thing to work. ![:-/](//storage.proboards.com/forum/images/smiley/undecided.png) That's a great recipe Mark. I'll have to give that one a try. Who knew Gators could cook with those stumpy little arms of theirs?
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Post by gatr55555 on Dec 23, 2012 10:45:35 GMT -5
I noticed a couple posters showing some pics of sandwiches (i know 1 was a burger , but still a meat sandwich). I like tuna melts. I know technically it is supposed to have just 1 slice of bread , but I use 2. My local Publix makes a great 5 grain Italian bread which is killer for sandwiches. Anyways I toast the bread first then a light butter so it do sent dry out. put on my tuna salad, tuna , light mayo dill pickle relish and lime juice. Then I put on a few slices of avocado, also with some lime juice to keep them from browning. Then a few slices of some bacon I fried up nice and crispy, topped with a slice of some non smoked provolone cheese . Throw it under the broiler for a minute , top with second piece of toast and dig in. If you like avocado and bacon , which I know some posters do lol . You should really enjoy this. Would post pics , but I cant ever get the pic thing to work. ![:-/](//storage.proboards.com/forum/images/smiley/undecided.png) That's a great recipe Mark. I'll have to give that one a try. Who knew Gators could cook with those stumpy little arms of theirs? LOL Rob. Actually with a class 3 shoulder seperation I feel like I have a stumpy arm at the moment. ![:-[](//storage.proboards.com/forum/images/smiley/embarrassed.png)
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Post by gatr55555 on Dec 23, 2012 10:53:58 GMT -5
GATR, At the risk of being called a Nazi by Cowboy, let me just say that saurkraut can be absolutely scrumptious if it is served correctly with the right dressing-- and not too dry. Went on a Holland America cruise to the Bahamas several years ago, and our ship had a big fat German chef from Alsace-Lorraine who was trained in Paris. The guy was a world-class expert on saurkraut-- wrote an article in one of the cruise publications on cooking with saurkraut, etc. Anyway, he served gourmet Reuben sandwiches in the dining hall (lunch menu) to die for. Very succulent cabbage in some sort of Russian dressing, swiss cheese, corned beef, pumpernickel, etc. How often in life do you eat an unforgettably wonderful sandwich? As mundane as it sounds-- that was the single best sandwich I ever et, bar none. When I cook saurkraut at home, I usually use the Claussens kraut that they sell in the refrigerated jars in the deli section of the store. (Kuner's Bavarian Saurkraut canned is also not too bad.) I usually saute it in butter a jus after pan frying brauts or pork chops in the pan, and I usually add a little salt. It should be slightly sweet-- not too dry or sour-tasting. It should also be slightly browned-- not completely carmelized, but not white. What do chefs call that-- "braised"? BTW, Claussens deli saurkraut is also good with hot dogs and mustard. Trutfully willie I just not a big cooked cabage fan(I love cole slaw) which is weird cause when I was a kid I loved it with butter, and cooked pickeld cabbage?? YEK. I just think some things shouldn't be pickeld and cabbage is at the top of my list along with herring.(my wife loves that too<shudder>) Now my wife makes pot stickers with napa cabage and I cant get enoufh of them when she makes them. If she makes 30 I'll eat em all., but thats as far as i get with cooked cabage any more.
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![](http://product.images.dreamsretail.com/33-96/33-96530-F.jpg) 2015 Grand Douche champion
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