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Your Homemade Sandwich Recipes

ttwtt78640 said:
Bread, boneless and skinless sardines, thinly sliced sweet onion and spicy mustard. Optional: lettuce and/or mayonaise.

Sardines are more eco-friendly than tuna (low on the food chain with far less by catch) and quite nutritious (good source of omega 3 and protein). Canned sardines are a great substitute for canned tuna and can be found packed in either olive oil or water and sometimes without added salt.

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I have never heard of boneless/skinless sardines. After eating untold quantities of regular sardines over my lifetime I'm at a loss as to why one would want boneless/skinless. If I ever find a can I'll give em a go just to see.
 
I know it's weird but I loved, loved the leftover (cold) spaghetti sandwiches my grandmother used to make. Basically just leftover spaghetti with sauce (left in the fridge overnight) on white bread (butter optional).
 
Winchester said:
I have never heard of boneless/skinless sardines. After eating untold quantities of regular sardines over my lifetime I'm at a loss as to why one would want boneless/skinless. If I ever find a can I'll give em a go just to see.
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I was thinking it was a joke, how do you skin a sardine, or debone it?
 
Winchester said:
I have never heard of boneless/skinless sardines. After eating untold quantities of regular sardines over my lifetime I'm at a loss as to why one would want boneless/skinless. If I ever find a can I'll give em a go just to see.
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They are much larger fish - typically only 4 per (4.38 oz.?) can. Nobody seems surprised that canned tuna is boneless and skinless.
 
woodsman said:
I was thinking it was a joke, how do you skin a sardine, or debone it?
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I know, right? Seems likes an almost impossible task for questionable benefit.
 
ttwtt78640 said:
They are much larger fish - typically only 4 per (4.38 oz.?) can. Nobody seems surprised that canned tuna is boneless and skinless.
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Even so, Tuna and sardines aren't even remotely in the same size class, are they?

Edit and oh, I've gotten canned salmon a time or two and the cans I got had bones/skin on.
 
Winchester said:
Even so, Tuna and sardines aren't even remotely in the same size class, are they?

Edit and oh, I've gotten canned salmon a time or two and the cans I got had bones/skin on.
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Some folks appear to like the lack of bones and skin in their canned fish (or other meat).
 
ttwtt78640 said:
Some folks appear to like the lack of bones and skin in their canned fish (or other meat).
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Apparently so. Honestly I'd just never heard of boneless/skinless sardines and I'd have just been as surprised if I found out that one could buy canned tuna with bones/skins.
 
ttwtt78640 said:
They are much larger fish - typically only 4 per (4.38 oz.?) can. Nobody seems surprised that canned tuna is boneless and skinless.
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Are their Chinese children as slave labor involved with skinning/deboning these XXL sardines?
 
Winchester said:
Apparently so. Honestly I'd just never heard of boneless/skinless sardines and I'd have just been as surprised if I found out that one could buy canned tuna with bones/skins.
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Our taste change over time, as a little boy I liked sardines, not really though about them is many decades,
but don't you just eat them bones and all?
 
woodsman said:
Are their Chinese children as slave labor involved with skinning/deboning these XXL sardines?
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They typically come from European or African waters but I suppose that they could still be using Chinese child labor enslaved aboard ship or in dungeons back on shore. ;)
 
My personal recommendation is a "Luther".

In a large mixing bowl season 1-1.5 pounds of freshly ground sirloin with salt, pepper and garlic powder. Add one egg and one slice of day old crusty Italian dread which has been soaked in warm water. Mix the meat with the other ingredients, form into a patty roughly 2" thick and refrigerate for an hour or so. While the patty is cooling prepare a large skillet by heating it on high. Cook 4-6 slices of thick cut, hickory smoked bacon until crisp (not burnt, just crisp). Remove bacon and set aside. Saute half a thinly sliced red onion in the bacon grease until translucent then remove it to a side plate. Slice a Krispy Kreme glazed donut in half as if it were a bagel. Place the halves cut side down in the skillet and toast until gently browned. Once browned remove the halves and set aside. Now cook the burger in the same skillet. After turning it top it with the onions and bacon then cover the whole thing with at least 4 slices of American cheese. When the cheese is melted and the burger is roughly medium rare place it between the donut halves with the cut side of the halves facing out. The patty should overhang the donut by quite a bit all around but this thing is supposed to be a mess so no worries.

Strap on a bib and go to town!!
 
Lutherf said:
My personal recommendation is a "Luther".

In a large mixing bowl season 1-1.5 pounds of freshly ground sirloin with salt, pepper and garlic powder. Add one egg and one slice of day old crusty Italian dread which has been soaked in warm water. Mix the meat with the other ingredients, form into a patty roughly 2" thick and refrigerate for an hour or so. While the patty is cooling prepare a large skillet by heating it on high. Cook 4-6 slices of thick cut, hickory smoked bacon until crisp (not burnt, just crisp). Remove bacon and set aside. Saute half a thinly sliced red onion in the bacon grease until translucent then remove it to a side plate. Slice a Krispy Kreme glazed donut in half as if it were a bagel. Place the halves cut side down in the skillet and toast until gently browned. Once browned remove the halves and set aside. Now cook the burger in the same skillet. After turning it top it with the onions and bacon then cover the whole thing with at least 4 slices of American cheese. When the cheese is melted and the burger is roughly medium rare place it between the donut halves with the cut side of the halves facing out. The patty should overhang the donut by quite a bit all around but this thing is supposed to be a mess so no worries.

Strap on a bib and go to town!!
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Holy ****
 
Lutherf said:
Hey, it wasn't my invention! Believe it or not, if you Google "luther burger" that's what you get.
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It sounds amazing. It reminds me of a sandwich I had at GBDs in D.C. Fried chicken and bacon on a maple-glazed brioche donut.
 
Winchester said:
I know it's weird but I loved, loved the leftover (cold) spaghetti sandwiches my grandmother used to make. Basically just leftover spaghetti with sauce (left in the fridge overnight) on white bread (butter optional).
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LOL you sir, have my vote in the most disgusting sandwich I ever heard contest.
 
PoS said:
LOL you sir, have my vote in the most disgusting sandwich I ever heard contest.
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Yeah, well, don't knock it till you try it. :lol: My grandmother had to find a way to feed a crap pile of kids cheaply. They still had 6 kids living at home when I came around. Seriously though cold spaghetti sandwiches are delicious.
 
PoS said:
Burnt Spam Sandwich

- Slice some SPAM into medium thick strips
- Heat up a non-stick pan or use a standard cooking pan with non-stick spray on it.
- Fry the spam until the outer part is burnt and crispy.
- Take two pieces of your favorite bread, add a dollop of mayo on one side.
- Place the cooked spam onto it
- optional: a fried egg on top.

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That looks very good. I've done similar things before.
 
Gaztopian said:
Looks great. I know people turn their noses to spam, but I still indulge on it every now and then. Though I have to say, I feel dirty and guilty about it.
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Spam can be pretty good, though I do prefer it fried and not straight out of the can.
 
Winchester said:
Yeah, well, don't knock it till you try it. :lol: My grandmother had to find a way to feed a crap pile of kids cheaply. They still had 6 kids living at home when I came around. Seriously though cold spaghetti sandwiches are delicious.
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Economic necessity aside, you guys could have least heated up the pasta. I can eat spaghetti warm or even at room temperature, but straight from the fridge? Cold spaghetti with tomato based sauce is disgusting...
 
PoS said:
LOL you sir, have my vote in the most disgusting sandwich I ever heard contest.
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No that would be rye bread soaking in milk and left out on the counter until the milk curdles, 2-3 days. My grandmother used to make it for my mom and uncle as a treat. They called it a buttermilk sandwich.
 
radcen said:
Spam can be pretty good, though I do prefer it fried and not straight out of the can.
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Agreed. Unless it's very high quality spam, it needs to be shown the pan.
 
Winchester said:
I have never heard of boneless/skinless sardines. After eating untold quantities of regular sardines over my lifetime I'm at a loss as to why one would want boneless/skinless. If I ever find a can I'll give em a go just to see.
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I gladly eat fresh sardines whole, provided that they're skinless. But the bones and skin in canned sardines create a disgusting texture that makes me gag.
 
PoS said:
Burnt Spam Sandwich

- Slice some SPAM into medium thick strips
- Heat up a non-stick pan or use a standard cooking pan with non-stick spray on it.
- Fry the spam until the outer part is burnt and crispy.
- Take two pieces of your favorite bread, add a dollop of mayo on one side.
- Place the cooked spam onto it
- optional: a fried egg on top.
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Hmmm.... it's not exactly a recipe, is it?

Take two pieces of bread, put something you like on one piece and then place the other piece of bread on top. Eat.

My favourite filling is tune, sweetcorn, chilli sauce and mayo. That's not a recipe either. :shrug:
 
Andalublue said:
Hmmm.... it's not exactly a recipe, is it?

Take two pieces of bread, put something you like on one piece and then place the other piece of bread on top. Eat.

My favourite filling is tune, sweetcorn, chilli sauce and mayo. That's not a recipe either. :shrug:
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Of course its a recipe. I listed the ingredients, how to cook them and put them together. Stop nitpicking and go take a siesta or something. :2razz:

(you sing a song while putting corn, chili and mayo together?)
 
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