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Your Homemade Sandwich Recipes

Spicy Shrimp and Oyster Po-boys.

French Bread
Cooked and breaded oysters
Cooked and breaded 26/30 shrimps
Lettuce
Tomatoes
Jalapeno peppers
Sirracha sauce

Like we say in Louisiana.."thems good eating".
It's a staple in a number of my restaurants.
 
Meatloaf Sandwich.

White bread with mayo. Thick slab of leftover meatloaf (cold from being in fridge overnight). Ketchup. = Heaven


Tomato Sandwich.

Toasted white bread. Mayo. Fresh from the garden tomato slices. Salt & pepper. = Heaven
 
Verthaine said:
Spicy Shrimp and Oyster Po-boys.

French Bread
Cooked and breaded oysters
Cooked and breaded 26/30 shrimps
Lettuce
Tomatoes
Jalapeno peppers
Sirracha sauce

Like we say in Louisiana.."thems good eating".
It's a staple in a number of my restaurants.
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Everybody loves a Peacemaker!!

I generally like Arizona and we've got great food out here but anything related to seafood and/or fresh vegetables is definitely lacking.
 
Lutherf said:
Everybody loves a Peacemaker!!

I generally like Arizona and we've got great food out here but anything related to seafood and/or fresh vegetables is definitely lacking.
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There used to be a restaurant over near Oro Valley on Oracle called Bluefin. I thought they had excellent seafood. Apparently others didn't agree as they closed the doors after 18 years. That was the only decent seafood restaurant in the state as far as I know. Great seafood, we don't have.
 
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My favorite is a BLT. Nothing special. When I can find real tomatoes, butter leaf lettuce and thick bacon, I'm good to go.
 
Risky Thicket said:
There used to be a restaurant over near Oro Valley on Oracle called Bluefin. I thought they had excellent seafood. Apparently others didn't agree as they closed the doors after 18 years. That was the only decent seafood restaurant in the state as far as I know. Great seafood, we don't have.
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Try finding a really good and reasonably authentic Mexican restaurant in Iowa. Ugh. Hard to come by.
 
radcen said:
Try finding a really good and reasonably authentic Mexican restaurant in Iowa. Ugh. Hard to come by.
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Mexican restaurants we got. Good ones. I like the hole in the wall places. Several years ago I found a little place in Nogales, literally on the border. Man, that place was awesome. The food was out of this world. I ate lunch there and then went back for dinner. A day later they closed the restaurant for health violations. I guess that shows where my palate is.
 
Because of my sodium restrictions, I've pretty much given up on all sandwiches except peanut butter (Adams...all natural and zero sodium) and homemade chokecherry jelly (also zero sodium). Put that on two slices of Sara Lee bread (130 mg's sodium combined) and I can have two sandwiches for lunch and then splurge on a 1500 mg sodium dinner (assuming I ate oatmeal with fruit (zero sodium) for breakfast).
 
One slice of ham and cheese loaf, then a layer of plain potato chips all between two slices of plain white bread then smash flat and enjoy


Sent from my iPad using Tapatalk
 
radcen said:
What is with all the white bread love? Eeeewwwww.

Sandwich bread, i.e. Wonder Bread, etc.
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Some love it. I buy Pepperidge Farm Rye. It stays pretty fresh for a couple of weeks. I don't know what in the bread causes that, and I'm afraid to look. And, as a preventative, don't any of you posters point out the reason why and ruin everything. I'm old, and something has to kill me eventually. I don't mind if it's the bread.
 
humbolt said:
Some love it. I buy Pepperidge Farm Rye. It stays pretty fresh for a couple of weeks. I don't know what in the bread causes that, and I'm afraid to look. And, as a preventative, don't any of you posters point out the reason why and ruin everything. I'm old, and something has to kill me eventually. I don't mind if it's the bread.
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Even as a kid I never liked white sandwich bread. It's bland to me. Maybe it's because I was raised on wheat sandwich bread, I don't know. I can do white sandwich bread if it's toasted well enough, but still prefer wheat.

It's not the color white. I absolutely LOVE a good strong sourdough, and am very fond of some French and artisan-type breads.
 
humbolt said:
Some love it. I buy Pepperidge Farm Rye. It stays pretty fresh for a couple of weeks. I don't know what in the bread causes that, and I'm afraid to look. And, as a preventative, don't any of you posters point out the reason why and ruin everything. I'm old, and something has to kill me eventually. I don't mind if it's the bread.
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Bread poisoning. :eek:
 
radcen said:
What is with all the white bread love? Eeeewwwww.

Sandwich bread, i.e. Wonder Bread, etc.
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Truthfully, I prefer more whole grain breads, but most of them are loaded with sodium...to the tune of 200-400 mg's per slice. That's just too much. I made my own bread and that's better in that I have more control, but the fact is, it's hard to make good bread without salt. Sara Lee does make some decent varieties of bread that I can live with but honestly, I don't eat bread all that much anymore.

When it comes to lunches, I prefer either left-overs or salads.
 
Mycroft said:
Truthfully, I prefer more whole grain breads, but most of them are loaded with sodium...to the tune of 200-400 mg's per slice. That's just too much. I made my own bread and that's better in that I have more control, but the fact is, it's hard to make good bread without salt. Sara Lee does make some decent varieties of bread that I can live with but honestly, I don't eat bread all that much anymore.

When it comes to lunches, I prefer either left-overs or salads.
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I get ya. I don't have the same sodium concerns, but I started making my own pasta sauce because I wanted to avoid so much added sugar.

I also make my own taco seasoning because I want to avoid so much sodium and all the other extra chemicals they put in.
 
Fried spaghetti sandwich:
Heat up a skillet and drop a small handful of shredded cheese on it and then a scoop of leftover spaghetti. Top with more shredded cheese and press the spaghetti down to about 1" thick. Once the cheese on the bottom gets nice and brown, flip the spaghetti and cheese mixture and brown the cheese on the other side. When it's done, put it between two slices of hot garlic bread.
 
Hawkeye10 said:
Could be right, I had Kraft Mac N Cheese and Spam may times before I was 6.
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Good thing for me I was raised non-observant otherwise I may never have had ham, bacon or spam.
 
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