Fun Stuff > CHATTER
What is the Best Sandwich?
yellowfoliage:
--- Quote from: Emaline on 29 Mar 2010, 16:07 ---delicious sandwich pictures
--- End quote ---
That lettuce looks so deliciously crisp. It's a little difficult for me to make peace with the fact that I will never get to eat that sandwich because it is no longer extant.
Fuck, I'm hungry.
Emaline:
--- Quote from: Slick on 29 Mar 2010, 17:12 ---I like the look of the crumb on that bread.
--- End quote ---
Thanks, James!
--- Quote from: yellowfoliage on 29 Mar 2010, 17:25 ---That lettuce looks so deliciously crisp. It's a little difficult for me to make peace with the fact that I will never get to eat that sandwich because it is no longer extant.
Fuck, I'm hungry.
--- End quote ---
It was fantastic.
Border Reiver:
Depending on circumstances:
Smoked Beef Brisket on rye with swiss cheese and mustard (preferably made at Nate's Deli here in Ottawa):
Shredded pork on kaiser;
Homemade burger with bluecheese, horseradish and dijon mustard. Mushrooms are an optional extra; or
peanut butter.
Slick:
Yesterday I roasted red peppers and fried up some mushrooms and onions. I marinated those in oil & balsamic vinegar plus chopped parsley and crushed hot peppers, and then I started a sponge for my bread that I made today. No rye flour, but it was an overnight fermented buttermilk sponge so it was pretty good and smells great (a sponge is in it's simplest form water yeast and flour, which is nicer for yeast to take off in, and it's more convenient for aging overnight as it doesn't run the risk of rising so much that the yeast pushes all the food away from it).
On the bread went a small amount of mayo & mustard, sliced cheddar, shaved ham, and then both open-faced sandwiches were topped with the marinated veg.
It was pretty tasty! Peppers and onions were boss. Best sandwich: probably not.
Thoughts for next time: crush some mustard seed, add to the marinate, scrap the mustard on the bread. Also, the mushroom flavour was mostly lost beneath the balsamic vinegar, though the texture was nice.
Would it benefit from being on rye? Maybe. Probably.
Would there be a better cheese than cheddar? Swiss goes well with ham, but I think the gentle flavour of swiss would get lost beneath the balsamic.
Closed face? Definitely not. Those marinated veg look too good mounded up on top to hide them. I think the proportions of everything were right on where they should be.
Metope:
Yess, finally someone outside of Scandinavia who doesn't think open faced sandwiches are a felony. Personally I think there's too much bread on a regular sandwich, unless you put so much stuff in it that it becomes hard to gape over it it, and then there's just too much of everything. Those look absolutely delicious!
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