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Describe... with words, no pictures... the perfect sandwich.

Yeah something like that but with jalepenos instead of pickles and no mustard.

This got me thinking, so I just finished making some handmade Mojo Marinade for a 4 pound pork shoulder. I put it all in the fridge to marinate and I'm going to cook it tomorrow to eat while watching the NFC playoff game.

I'll let you know how it turns out.

My house now smells like oranges, limes, cilantro, mint, cumin, and garlic. YUM!!!
 
This got me thinking, so I just finished making some handmade Mojo Marinade for a 4 pound pork shoulder. I put it all in the fridge to marinate and I'm going to cook it tomorrow to eat while watching the NFC playoff game.

I'll let you know how it turns out.

My house now smells like oranges, limes, cilantro, mint, cumin, and garlic. YUM!!!

Nancy and I had a pork roast today...with fresh made applesauce.

For the playoffs, I have an eggplant to make into eggplant parmigiana. Molto Bene!

Right now we have snow up to our kazoo...that still has to be removed. Blizzard really hit us hard.
 
non veggie :

1/4 pound burger w / cheese / onions / tomato / lettuce / mayo, on an artisan bun

pickle on the side

veggie :

wrap, w / onions / pickle / shredded cheese / green pepper / tomato / chipotle mayo

veggie 2 :

grilled cheese w/ tomato soup.
 
Two slices of white bread,mayo, 1 slice ham and cheese loaf, and some tatter chips on top of ham then smash together and in joy.
 
Nancy and I had a pork roast today...with fresh made applesauce.
Just ate our marinated pork roast, with Saffron rice, frijoles negros, and fresh steamed spinach. A nice Cuban dinner. My wife loves it when I cook.

For the playoffs, I have an eggplant to make into eggplant parmigiana. Molto Bene!
Amo melanzane. I grow them here in the spring. They get so large. Not many people around here in the south like eggplant (melanzane), much less parmigane melanzane.

Right now we have snow up to our kazoo...that still has to be removed. Blizzard really hit us hard.
We had a little bit of snow, about 6 inches. That was more than enough to shut down EVERYTHING.
 
Just ate our marinated pork roast, with Saffron rice, frijoles negros, and fresh steamed spinach. A nice Cuban dinner. My wife loves it when I cook.

When I worked in The City I used to eat at a little joint where they had roast pork and black (sometimes red) beans with rice. God I loved that dish...and had it twice a week. They used to have some of the roasted skin; they knew I liked it...and I always got some on my plate.

Amo melanzane. I grow them here in the spring. They get so large. Not many people around here in the south like eggplant (melanzane), much less parmigane melanzane.

It was great. I couldn't stop eating. Carolina did a job on Arizona. I didn't think it would be that lop-sided, but Cam Newton was on fire.

We had a little bit of snow, about 6 inches. That was more than enough to shut down EVERYTHING.

We had over 30 inches. I'm too old for this crap...I feel like I went 10 rounds with Mike Tyson today. But, we got both cars out...and the streets are passable (barely). We are more prepared for this kind of thing up here than you guys down there...but this one was a terror.
 
You Americans and your " sandwiches " which are actually full blown meals. I mean who puts a bloody chicken parm into a sandwich? Less is more people.

Give me a nice simple sharp cheddar, white bread with brandston pickle.
 
You Americans and your " sandwiches " which are actually full blown meals. I mean who puts a bloody chicken parm into a sandwich? Less is more people.

Give me a nice simple sharp cheddar, white bread with brandston pickle.
You just described why people overwhelmingly emigrate here instead of there. :2razz:
 
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Sorry... I just couldnt help myself. :2razz:

No pictures! This doesn't count. Nobody should look at that.
 
Natalie Porman, me, Scarlett Johanssen.

I was gonna say Liv Tyler :p

I'm a fairly plane jane kinda eater to the detriment of everyone who knows me. Just give me some tuna (albacore is preferred) some Miracle Whip and I'm good.
And the classic PB&J of course. Has to be Peter Pan Creamy (I'm a texture eater and crunchy drives me insane).
Grilled cheese with American AND Swiss is actually really good with a side of tomato soup!

Now I'm hungry and I already ate lunch...
 
Reuben. Nothing better.
 
Nancy and I had a pork roast today...with fresh made applesauce.

For the playoffs, I have an eggplant to make into eggplant parmigiana. Molto Bene!

Right now we have snow up to our kazoo...that still has to be removed. Blizzard really hit us hard.

Unlike most folks my Eggplant Parm resembles lasagna. Most restaurants bread the eggplant and cook them separately. I slice and apply salt to bleed the bitterness out for about 20 min then rinse and dry then layer eggplant Italian sauce then Mozzarella three layers high then in to the oven. Some rfecipes I tried called for lightly browning the slices in olive oil but use the oil very sparingly or it will turn them to mush when heated.
 
Describe... with words, no pictures... the perfect sandwich.
Me: So many possibilities, but here goes...

Hot pastrami (and lots of it), meunster cheese (lots of that, too), onions, pickles, stoneground mustard, creamy horshradish sauce, on thick sourdough... grilled to be all melty.



Deep fried oysters in a poor boy bun with garlic mayonnaise,tomatoes and lettuce.

I'd like to have one of those right now.
 
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a salty sausage with two meatballs stuffed between two tender slabs of roast beef.
 
Deep fried oysters in a poor boy bun with garlic mayonnaise,tomatoes and lettuce.

I'd like to have one of those right now.

Damn those are good! My fav po boys are the soft shelled crab ones.
 
That sounds really good.

One of my favorites isn't anything fancy. It's just toasted bread (sliced loaf bread, white) with some mayo, with a scrambled egg and either bacon or sausage. Maybe a little crisp lettuce, possibly a slice of tomato. My love for the bacon-and-egg sammich is mainly because my Mom used to make them for me for breakfast when I was a young fellow.

That's how I love mine Goshin, but I add beetroot, in this order.

Bacon
Egg (Fried with the bacon)
Tomato
Beetroot
Lettuce
Mayo.

You must try one with beetroot. It's beyond delicious!
 
That's how I love mine Goshin, but I add beetroot, in this order.

Bacon
Egg (Fried with the bacon)
Tomato
Beetroot
Lettuce
Mayo.

You must try one with beetroot. It's beyond delicious!



Ah, I see. I had to look that up because I thought it was something different, but we just call them "beets" for some reason.


Yeah beets/beetroot were among my parent's favorite "meal extras", but it never occurred to me to add them to a sandwich. I'll give it a try. :)
 
avocado ,beet root ,jalapeno ,cheese ,green herbs ,veggie style!
 
I like rye, but I don't get the appeal of marbled rye.

I suppose its about the quality. the marbled rye bread ive had has been very good quality rye bread so maybe that's it. the dark vs white parts of the bread do have a different taste so it gives it some variety.

Since you brought it up , I'm not normally a big fan of tuna sandwiches but I did once have an albacore tuna sandwich on marbled rye with lemon , pepper and a bit of pesto that was so good.
 
sourdough bread
romaine lettuce
garden grown fresh tomato
thin sliced red onion
sliced pepperoncini
alfalfa or bean sprouts
little bit of sauerkraut, well drained

mayo or olive oil/vinegar mix

then pick whatever thinly sliced meats - roast beef, turkey, etc
sliced cheddar, swiss, monterey jack, etc

maybe some sliced avocado too and thinly sliced green olives optional

the more of this stuff you could grow/bake/cook yourself the better it would taste
 
Italians Sausage Sandwich:

Poboy style bread.
Roasted bell pepper. ( You can fry it in olive oil if time is an issue )
Slow fry enough Italians sausage to fill the bread. ( The sausage is removed from the skin and hand formed in to a patty 1/4 inch thick. )
When the sausage is cooked remove the patty and throw a handful of mozzarella cheese on to the skillet on low heat and stir it around with a spatula until it is well melted removing some of the moisture.
Pour spaghetti sauce on both sides of the bread lay the patty on then top with the cheese and then the peppers.
 
Describe... with words, no pictures... the perfect sandwich.

Me: So many possibilities, but here goes...

Hot pastrami (and lots of it), meunster cheese (lots of that, too), onions, pickles, stoneground mustard, creamy horshradish sauce, on thick sourdough... grilled to be all melty.

I'm going to give perhaps not the most interesting response, but I do like this, as simple as it is:


Tuna fish sandwich, where the tuna salad ("tuna mayo" if you're outside the US) is made with a remoulade of a good bit mayo, a healthy amount of dijon mustard (preferably with horseradish), a few squirts of Louisiana hot sauce, and healthy amount of paprika, onion powder, garlic powder, cracked black pepper, and celery salt --sometimes I also add diced gherkins. If you're adding raw vegetables, then finely diced green onion/scallions are also good.

The bread should be a spongy, slightly sweet, dense rectangular white bread (or else a crusty French/Spanish/Italian-style bread), and there should be a slice of sharp cheddar and a several pieces of green-lead lettuce. Egg salad is good, too, this way.


I make other sandwiches, too --Cubanos, US-style Italian hoagies, turkey club, etc. But there's something very nostalgiac about tuna fish salads.
 
M.L.T.; a mutton, lettuce and tomato sandwich. Where the mutton is nice and lean and the tomato is ripe. They're so perky, I love that.
 
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