Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I rarely make sandwiches in the Summer. I in fact make them in Fall/Winter when I make soups. Favorites would have to be roast beef with horseradish and cheddar on rolls loosely based on french dips. Another would be croque monsier. Or a nice Italian caprese sandwich.
Yum! You guys all made me think of other sandwiches I love, some great recipes in there, and thanks for the photos. That charred brisket made my mouth water.
Bahn mi. Vietnamese sandwich made with grilled pork belly, pickled daikon, pickled carrots, cilantro, jalapeños (optional) on a lovely french baguette spread with a little mayo mixed with soy sauce.
My experiences with ordering a BLT in a restaurant have been varied. Some restaurants just have to put their signature on them and it isn't that basic sandwich I want.
At this time of year I'd rather make them at home with our own tomatoes. And don't you love it when you find the perfect sandwich tomato? Not too juicy and just the right size that one slice fits the bread?
Having complained about other people's signature BLTs I have to admit we've got our own. We eat BLOATs. Sweet onion and avocado are the added ingredients.
You'd scarcely want to eat one in the presence of other diners, spouse excluded. They fall all apart. Messy and yummy.
The ideal sized fresh tomato and sweet onion
Perfectly fried bacon
Good bread, toasted
A ripe avocado just beginning to soften
Pretty, frilly lettuce
A willingness to mess up the kitchen for a single sandwich and to need a face and hand wash after eating it.
It takes such a harmonic convergence of optimal conditions to pull this sandwich together that we don't have them often! How could something so simple be so complicated?
Roast beef, Meaux whole grain mustard, on buttered, crusty French bread
Muffaletta
Shrimp po' boy
Pulled pork on a toasted burger roll with coleslaw on the side
Tuna melt with cheddar cheese on toasted sourdough bread
BLT (with lots of crispy bacon) on white toast
Foie gras on French bread
Not all of these are deli sandwiches. But they are some of my favorites.
At home, maple cured ham or rare roast beef with mayo or mustard....NEVER tomatoes or lettuce (allergic to raw tomatoes and people c--p in lettuce fields)
If I go to Jason's Deli for a sandwich, I like the Amy's Turkey-O. I like it with cheddar cheese and lots of avocado and spicy mustard. The turkey is thick, the bread is a toasted onion bread, and I also like romaine lettuce on it. I don't like tomatoes.
At home, I make a mean pot roast. Leftover roast beef sandwiches are made with fresh wheat bread, roast beef, and mustard. That's all I like on mine.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
