I just want a great deli sammich and onion rings for Fathers Day

[cantdrv55]

I don’t want to go to a restaurant seriously. My wife wants to take me out but man I’d rather sit at home and enjoy a sandwich and rings. She said I’m a stick in the mud. Peace and quiet is what I want. I’m a simple man.

[vash]

no onion rings, but hit up Canessa's in Clayton.

it used to be the best sando around. I quit going because of all the BS of the owner, but that mofo makes the best Italian sandwich ever. at least he used to. been about 5 years for me.

happy F-day C.

[masraum]

[cantdrv55]

I was going to settle for a Mr Pickles sandwich. Thanks for the recommendation, Vash!

[craigster59]

I was going to do ribs but it's going to be 109 here on Sunday.

Wife offered to do Rouladen and klosse (knodel). I'll take it!

[Rick Lee]

I went to Fry's today, got a decent roll from the bakery, 0.5 lbs of Private Selection Angus roast beef and some Muenster cheese and it was a glorious lunch. My Krav Maga class is at 8:15pm, so I eat a big lunch and no dinner. I love making sandwiches at home when time allows.

[Baz]

That #10 - a 16" Roast Beef sub - for $13.49 is hard to beat.....

Their onion rings ($5.99 - large) are also wonderful!

[Randolph]

If you want the best sandwich possible, no matter what kind, always wrap it tight for about 10 minutes or so.

Also, if you are using oil & vinegar, they go in the bread or you can toss the lettuce in them in a bowl.

[DWBOX2000]

Does that apply to an Italian?

[Randolph]

Especially an Italian.

An exception to the wrapping:

I recently made a mortadella sandwich, both sides toasted, one EVOO, other butter, lightly griddled (so all of the fat doesn't liquify out of the meat) the mortadella & provolone, added dill pickles and mustard & tangy heavy yolk-based mayo, Mike's is perfect for this kind of sandwich.

Super simple but extremely tasty.

Wrapping would have steamed the bread. It may be a little tastier steaming and melding flavors but the crunch of the bread wins out on this one for me.

[id10t]

Originally Posted by Shaun @ Tru6

Especially an Italian.

An exception to the wrapping:

I recently made a mortadella sandwich, both sides toasted, one EVOO, other butter, lightly griddled (so all of the fat doesn't liquify out of the meat) the mortadella & provolone, added dill pickles and mustard & tangy heavy yolk-based mayo, Mike's is perfect for this kind of sandwich.

Super simple but extremely tasty.

Wrapping would have steamed the bread. It may be a little tastier steaming and melding flavors but the crunch of the bread wins out on this one for me.

Shaun if you hurry you can make it here in time to meet us at Hogans tomorrow at 1130 before we go hit the shooting range...

And yes, I'll be having a Cuban, with hot peppers added to it

[Randolph]

That would be fantastic Steve, I'll bring my Marlin. Would love a real Cuban from Florida too. We had one good local place that made a great Cuban, they closed unfortunately.

[masraum]

Originally Posted by id10t

Shaun if you hurry you can make it here in time to meet us at Hogans tomorrow at 1130 before we go hit the shooting range...

And yes, I'll be having a Cuban, with hot peppers added to it

Oh man, it’s been so long since I had a good Cubano! I need a trip to Tampa.

[wdfifteen]

I used to love to go to the Carnegie Deli in New York. I'd get a Reuben and matzo soup every time. It was enough food for four.

[vash]

Originally Posted by Shaun @ Tru6

If you want the best sandwich possible, no matter what kind, always wrap it tight for about 10 minutes or so.

Also, if you are using oil & vinegar, they go in the bread or you can toss the lettuce in them in a bowl.

I reading the OP's intentions as he is going to farm out the sandwich making. you read it as a DIY sando?

homemade onion rings are the best.

and I add..If you want to make the best sandwich ever (IMHO) you need to wrap that overstuff BahnMi sandwich tight for about 10 minutes.

[craigster59]

Originally Posted by Shaun @ Tru6

Especially an Italian.

An exception to the wrapping:

I recently made a mortadella sandwich, both sides toasted, one EVOO, other butter, lightly griddled (so all of the fat doesn't liquify out of the meat) the mortadella & provolone, added dill pickles and mustard & tangy heavy yolk-based mayo, Mike's is perfect for this kind of sandwich.

Super simple but extremely tasty.

Wrapping would have steamed the bread. It may be a little tastier steaming and melding flavors but the crunch of the bread wins out on this one for me.

You know what would go good on that sandwich? Trader Joe's Dill Pickle Mustard.

A seasonal product, it's been selling out here locally. Good stuff.

[Randolph]

Originally Posted by vash

I reading the OP's intentions as he is going to farm out the sandwich making. you read it as a DIY sando?

homemade onion rings are the best.

and I add..If you want to make the best sandwich ever (IMHO) you need to wrap that overstuff BahnMi sandwich tight for about 10 minutes.

I read it as he will have his wife make the sandwich, sitting home and enjoying said sandwich and onion rings.

Agreed, banh mi absolutely must be wrapped, whether original paté & cold cuts or grilled beef. Now I want to go to Dorchester tomorrow.

[Randolph]

Originally Posted by craigster59

You know what would go good on that sandwich? Trader Joe's Dill Pickle Mustard.

A seasonal product, it's been selling out here locally. Good stuff.

That sounds tasty, I will try to find it here, thanks!

[Baz]

Shaun's Eatery!

[Randolph]

The war killed the Florentine sandwich and Neapolitan and Roman pizza restaurant Baz. That and some good advice on the challenges of hiring help these days.

So I focused on nickel plating carbon fiber. Copper plating CF is complete, next is nickel. Then I can start something new.

But I would love to the restaurant someday.