Badmovies.org Forum

Since Andrew needs something to look forward to after his flu, lets talk about sandwiches now.   :bouncegiggle:  Whats your favorite sandwich?  I dig tuna sandwiches and my own homemade thanksgiving sandwiches.  I basically make stuffing with celery mixed in and put it on top of sliced turkey.  Good stuff. 

Sausages or bacon on white bread with no ketchup. (It's not really needed)

Hard to pick a favourite, but I lean toward the classics - clubhouse, Reuben, grilled cheese, Philly cheesesteak. I also like to heap a sub bun with Italian salami, pepperoni, some kind of cheese (cheddar, provolone, havarti or whatever's around), sliced tomato and red onion, lettuce, mustard, mayo, salt, pepper and occasionally a light sprinkle of vinegar. Oh baby!

If i go out and eat a sandwich I will usually get a Philly cheese-steak and add lots of mayo and hotsauce to it. Sometimes I'll get a hamburger with tomatoes, hotsauce and slaw ( something i discovered in a diner in union city, tn).
If i make a sandwich at home I prefer Cajun roastbeef with Colby cheese, tomato, mayo, and a bit of horseradish on potato bread (these are my dad's favorite).
I also like an open-faced country-fried steak with gravy sandwich...
I don't know how some girls starve themselves; i love food.

I love a good cold turkey (picked from the bird) sandwich.  Thickly piled, with a little mayo and muenster cheese.  Katie made a Christmas turkey, and little Andy and I ate them for days.

My usual favorite is:  oat nut bread, sweet german mustard, bbq chicken breast sliced thin, pepperjack cheese, with sliced deli pickle too.

Neither of these sandwiches are things that I can have right now.  Maaaarrrrrrrkkkkk!  (Imagine this done like "Khhhhhaaaaaannnn!")

Ploughman's or Prawn and Mayonnaise.
Sometimes Tuna and Sweetcorn.
I like BBQ beef wraps from Sainsbury's...do they count ?

The good 'ol BLT. I really think it's impossible to mess one up.

I have two or three favorites:
Chicken sandwich, some spicy mustard, and a side of rice or chips.
Tuna fish, no mayo, but add some mustard to the bread.  It tastes good, really.
Can't go wrong with a good old fashioned Peanut butter and Apple Butter sandwich, either.

Then there's your fancier sandwiches, but most have been mentioned.

Ketchup's always needed.

(http://www.culinary.net/images/onlinefeatures/03729bt.jpg)
:bouncegiggle: :bouncegiggle: :bouncegiggle:

Must add BBQ sauce to everything.

I prefer a good pepper mayo on things. 

I make a nice chipotle mayo by mixing a scoop of regular mayo with a generous dash of chipotle Tobasco. Great on a clubhouse.

I like the Reuben myself. It's not always done well, though. When you find a place that can make a good Reuben, you've got yourself a winner.

hardboiled egg and Cod roe caviar on white bread or toasted

I've got two - Thanksgiving on a roll (turkey, stuffing, cranberry sauce, and gravy) and the Monte Cristo, but the MC has to be made with french toast as the bread and 1000 island dressing on the side. Mmmmm, mmmm! :teddyr:

For me, either turkey or roast beef.  For the former, I like to have onions, olives, lettuce, and American cheese, along with honey mustard and sweet onion sauce.  For the latter, I like the same veggies, but mayo and chipotle sauce on it, with plenty of ground black pepper.

Mmm...

Like others here, I've got to go with the classics: A Reuben, a cheesesteak (now that I live in Philly I can get the real thing), a roast beef with swiss on rye, or sometimes just your basic cheeseburger. With all of the above you have to have quality ingredients, a good cheese, and a good bread. Except the cheesesteak. Some purists claim you have to have cheap, greasy meat for a real cheesesteak.

If you're ever in France, I highly recommend the "croque monsieur". It's a grilled ham and cheese with white sauce. Really good cheese. Really good ham. Really good sauce. You can get these sometimes in some French-style cafes here (USA) but they'll charge you at least $8-10 or more for them. The real thing is street food. First time I had it was in Paris in 2000, and it was the same price most places as a cup of that good French coffee, at the time about 10 francs (about $1.50 then).

A big old handful of whatever sandwich meat is in the refrigerator - put that on one slice of bread, some sliced cheese on another - put that in the toaster over.  When it's done, put some lettuce and mayo on it.  That's my typical sandwich, with some olives on the side.

Also like grilled cheese, American or Cheddar cheese on white bread, add about 1/4 stick butter for frying.

Braunschweiger on dark German rye, that's another favorite.

Ploughman's: Cheese, lettuce, pickle and tomato on white bread.  :smile:

Amazing.. those are my favorites, but a Monte Crosto MUST have jam for dippin. 
-Ed

If I'm making sandwiches for myself, I like to do a grilled cheese made with sourdough, cheddar cheese, pepperjack, ham, and the bread dusted with chili pepper as it's cooking.  Once it's cooked, a little spicy brown mustard drizzled over the top is a must. 

Grilled cheese with bacon on it is also good. 

At the little mom and pop eatery I frequent on campus, I always get the "Meat Maniac" which is basically a cheesesteak with au jus and about a pound and a half of beef. 

Perkins has a great sandwich I get every time I'm there, consisting of chicken fingers, pepper jack cheese and bacon on sourdough, with salsa for dipping. 

I find that for a basic grilled cheese, my usual rules about quality ingredients go out the window. I like a grilled cheese made with ordinary processed cheese slices (AKA American cheese) and a generous application of margarine to the outside for frying. Cut it in half diagonally and put a big glob of ketchup on the plate for dipping. Might be because that's the way my mom made them when I was a kid in need of cheap and easy lunches. A grilled cheese with processed cheese and ketchup is pure comfort food.

It's funny, because I don't use processed cheese much, but it can't be beat in grilled cheese, cheeseburgers or hot dogs.

With jam? You intrigue me Sir. Any particular flavor of jam you recommend Ed? I may just have to give it a try this weekend...

I love a Philly cheesesteak, but it's not my favorite sandwhich from that Philly area.  Give me a meatball grinder, with crusty bread, a thick marinara, provolone and Romano cheese and I'm in heaven!  Nobody outside of the Philly area can seem to get this simple sandwich anywhere close to right.

I pose this question: Geno's or Pat's?

I'm just playing, G. :teddyr:

I can't understand that I forgot about my 2 other favorites, Pickled herring and Christmas ham with mustard,
the two most tasty things from Sweden( not on the same sandwich...or maybe that would work  :buggedout:)

Geno's is crap. One of those places that calls themselves famous, so the food actually isn't that great. (Kind of like Lindy's Famous Cheesecake in NYC). Definitely set up to attract the tourist trade. I've never tried Pat's.

There's a place called Jim's Steaks a few blocks north of both of those, on South Street, that's pretty good.

The Inquirer (local paper) did a search for the best cheesesteak a few years ago. I don't know if Geno's or Pat's even cracked the top 10. The winner was some hole in the wall by Interstate 95, as I recall, somewhere way south in South Philly.

Change of subject/sandwich: I did a Scary Thing this morning. I'm dieting (dammit, I started this before New Years. I refuse to be a cliche. So stop laughing), so I brought home my favorite breakfast sandwich from my neighborhood diner and took it apart to see just how bad for me it is. I always knew it was a cholesterol/fat bomb, but this is ridiculous. For your edification, I bring you the Morton Monster:
  2 slices of texas toast (that's extra thick white bread)
  5 slices of bacon
  1 sausage patty, 2 oz cooked weight
  2 scrambled eggs
  1-2 oz melted "cheese" substance

I think that's about a day and half worth of the protein and fat I'm allowed. I'm almost afraid to do an actual calorie count.

Had a conversation one morning with another guy who was ordering one of these.
    Him: "One of these days I'm going to come in and eat four of these."
    Me: "They're good, but you'd probably drop dead of a heart attack on the spot."
    Him: "Yeah, but what a way to go."

I'm all for Raspberry.  ITs slightly more tart than most other ones...plum might fly but thats just a guess.
-Ed

Aside from the local favorite, BBQ Mutton, Pork or Chicken with a good vinegar based sauce and slaw. I always like a good Reuben, a real one with true brine corned beef and fresh homemade sauerkraut with a thick slice of swiss.

Any sandwich really will do, BLT's in the summer are great with homegrown tomatoes and lettuce and thick locally made smoked bacon, but I guess the very best sandwiches I eat are those I don't have to make. They always taste better when one of the girls say "Here Dad I made you a sandwich." Those are the best ones.

I'm not all that picky about types of food just the quality of the ingredients.

My favorite is a Reuben with a Chicken Club following a close second.

Meat and cheese only for me.
I can't stand mayo or Miracle Whip, pickles, lettuce or tomatoes so those things don't go anywhere near my sandwiches.

Actually, I'm getting ready to make a grilled roast beef and swiss.   :smile:
I walked by the deli counter today and they had roast beef on sale for $4 a pound, so I couldn't pass that up.

There's a place in Springfield that supposedly has a great tasting cheesesteak.

One thing too, is the rolls that are used.  If you've ever tasted a steak sandwich with Amoroso's rolls, you'd taste the difference: alkaline.  There's a certain alkalinity to their products, mostly cause of the water.  Which, in Philly, is pronounced 'wooder', not WAter.   :teddyr:

Dump the Texas toast and swap out with turkey bacon, and you'd have a fairly healthy thing there.  Well, that cheese substance scares me a little, but protein and fat aren't the evil things people make them out to be.  It's the injecting them into your system with the carbs that'll kill you deader than hell.  You eat all proteins and fats and you'll find yourself hungry in short order because the body burns that stuff up fast.  Carbs will turn to sludge and fat.

I personally love anything on pumpernickel rye, with onions and tomatoes and spicy brown mustard.  A solid cheese like Swiss adds some nice backbone.  Generally, I'd use lighter meats like turkey or chicken breast as it balances the rye nicely.

Rare roast beef on a roll with cheese and barbecue sauce from the famous Kelly's Roast Beef (Revere Beach, Revere, MA), a long-standing, "let's go to Kelly's after a night of drinking" institution.  Sacred.

That just made me think back to a couple of old Bill Cosby routines. He does pronounce it 'wooder."  :bouncegiggle:

Around these parts a "wooder" is something you get looking at porn.

It's our accent.  We pronounce water that way, as well as other words differently.  For example, "Window" becomes "Winda", 'tomorrow' becomes 'tomorrah", etc. 

Actually most movies based in Philly, don't really feature a 'true' Philly 'accent'.  Most are of a New York one.  Although, if you watch The Sixth Sense, Toni Collette does a pretty decent job with it.

And don't forget "radiator" where "rad" rhymes with "bad" or "sad". (My whole life I've pronounced that with a long A, as in "raid").

Have you heard the "Total Transformation" spoof commercial on the Preston and Steve show? Is that a true Philly accent?
http://www.wmmr.com/PS_music/TOTALTRANSFORMATIONPARODY.mp3

Yeah, we pronounce Radiator that way.  It's our thing, I guess.  I can't hear that Preston and Steve thing.  Speakers are broken. 

Kinda feel bad.  The topic went from sandwiches to accents.  My bad. :buggedout:

I just found out that a BLT is even BETTER on toasted sourdough. . .

That's easy. The Club. With potato salad, chips on the side, and unsweetened ice tea to drink.

I'm not sure if I've answered this thread or not, but my favorite sandwich is usually a reuben. 

(http://www.bigsaucer.com/i/reuben.jpg)

The funny thing is that I can't stand eating sour kraut by itself but I just love how the taste mixes in with the corned beef, swiss cheese and thousand island dressing on a reuben.

I have to agree with you, nothing beats a good Reuben sandwich. Just wish I had a decent deli where I lived that could make them. Would be cheaper on me cause only way I can get a good one right now is buy the ingredients and make it myself.
Now after seeing that pic, I'm going to have to go get the stuff to make me one now.

Careful though. Nothing more disappointing than a Reuben made with cheap crap that only calls itself "corned beef".
 
Some people make them with pastrami. If it's good pastrami, that can be pretty good.

In Baltimore a number of places offer a similar sandwich that uses cole slaw instead of sauerkraut. I think they call it a "commodore". That's a pretty good sandwich too.

Oh I agree, why I indicated it had to be a good Reuben. I've had some people try to feed me crap and call it a Reuben before. The worst was when I was in rehab after having my knee replaced last year. They sent me a tray with what they called a "Reuben" on it. What I got was a piece of corned beef brisket that had been boiled to the point it no longer had a flavor on white bread with a slice of American cheese, sauerkraut, and yellow mustard. I looked at the nurse who brought it to me and asked if their kitchen staff had ever actually seen a Reuben sandwich cause this definitely wasn't it.
Also had people try to make me one with precised cold cuts, ugh. Especially when it's those toilet paper thing 99 cent cold cuts you can get in the lunch meat section of you grocery store.

Crunchy peanut butter and baloney is a staple.
Next.....I dunno...hot turkey or roast beef on any kind of bread,covered in gravy...what my Dad called 'shi1t on a shingle' and we kids called "bread and gravy." We even made up a song about it...we would sing like hillbillys and holler 'BREAD AND GRAVYYYYY>>>>! BREADNGRAVY! BREAD AND gray- VEEEE!!!!!!!!"   :lookingup:

I also like normal stuff....a good Rueben on rye, BLT's with big fat tomato slices, Egg salad with onions and dill pickle relish,meatball subs with EVERYTHING, grilled cheese with hot red peeper seeds, grilled hot dogs with sauerkraut and onions and mustard....yummmm...dang... :twirl:

back in school i used to come home from school and make these sandwhiches while watching 21 jump street.

We had long hoagie bread. I lathered mayo inside and used deli sliced ham with lettuce on the bottom. Then i would STUFF It it Lays potato chips

Now and again i put chips in the sandwhich but i never have lays around and the baked crap isn't the same.

My favorite sandwiches when I was a kid: grilled cheese followed by crunchy peanut butter and jelly. Coming in third was baloney and cheese on white bread.

I still enjoy all three these days but with a few alterations. I don't use plastic cheese for the grilled cheese or baloney anymore.

Occasionally I will make me grilled cheese Italian style using mozzarella and crumbled feta, with a spicy tomato sauce for dipping. Delicious!

For my baloney and cheese sandwiches I add mayo and mustard.

Sometimes when I get the craving I'll buy a can of cranberry sauce and make turkey sandwiches:

multigrain bread
lettuce
sliced tomatoes
dill pickles
sharp cheddar sliced
turkey
mayo
cranberry sauce
french fried onions for crunch

 :thumbup:

The cheesesteaks from Ben's Cheesesteaks food cart in Pioneer Square, in downtown Portland, is my favorite sandwich.  Meatball subs are up there too.  I also like roast beef au jus.

I hadn't previously mentioned a staple of Mennonite country, and still a favourite - summer sausage and cheese. Has to be the good summer sausage, made in a cotton bag, naturally smoked and well cured. I like it sliced thinly and piled high on a bun, with cheddar cheese, mustard, lettuce and mayo. I could eat one right now, just thinking about it.

One that I used to do when I wanted a cheap takeout lunch and worked close to a KFC was a variation on the British "chip butty." I used to get a loaf of their buttered bread, a big box of french fries and a large gravy. Then I'd sit in the lunch room at work and make sandwiches. Throw a generous fistfull of fries on a slice of bread, put a little gravy on them, and mash another slice of bread on top. Delicious. I could get a very filling lunch for a relatively low price.

Oh man. Impossible to pick a favorite. Sometimes there's just nothing like a good old fashioned grilled cheese. Then, I've been known to pack two or three PB&J's and nothing else to take to work for lunch and be happy as a clam. Then, a pastrami sandwich from a place that knows how to make one is a thing of beauty. Turkey, bacon, cheddar cheese, avocado and toasted sourdough make a gorgeous sandwich.

Ah, I want a sandwich right now, with some BBQ Lays. Mmmmmm.

I'm simple BLT.

English friends...Go down to Marks and Spencer and get me an all-Day breakfast sandwich, a pork pie, and some picnic eggs.  I'm craving badly!
-Ed