a simple happiness - finding a GREAT sandwich place.

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Originally Posted by craigster59

In LA we have Phillipe's Original French Dip, since 1908.



We also have The Hat for pastrami....

Phillipes....ppppbbbbbbt!

Now The Hat does make a good Pastrami and I LOVE THE CHILI FRIES. First time there was in 1957.

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Originally Posted by masraum

You can make a good sandwich in a few mins. It may not be a fantastic sandwich, but it can certainly be a good sandwich.

Yep, egg salad, tuna salad, curry chicken salad, definitely.

Oh holy crap! You've reminded me of 2, there's a place downtown, The Flying Saucer, it's a beer place, and I think a chain. They had a sandwich called the sheboygan side-by-side. It was very tasty and my favorite menu item. I think the key was the brats: "2 beer brats on a bun w/ spicy mustard, dill pickle, sauerkraut & diced red onion. Served w/ German potato salad"

Also, I make the best Reuben that I know. We use corned beef when we can get it, if not then pastrami or even turkey pastrami, but I prefer the corned beef. I have used rye bread, but I don't always. I use homemade garlic flavored sauerkraut (very garlicy). I get 1000 Island dressing and dose it very liberally with horseradish and that makes the sauce. Thick slices of swiss cheese, and then I grill it which isn't easy, but I like the bread crispy and the cheese warm and a little melty. I sometimes make it open faced for the missus.


Bahn Mi can be REALLY tasty. I think I've only seen them run $2 up to $3.50. I had a buddy that used to get one that must have been about $5. I never managed to get one but it looked really good.

Can not be very good you don't soak the bread in whisked eggs first...

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Originally Posted by Shaun @ Tru6

No description the sandwich at all? Really?!


From top to bottom
Sourdough white (real sourdough would have been much better, bread makes or breaks a sandwich)
Course ground mustard
Boston lettuce heart
Vidalia onion
EV olive oil & red wine vinegar
S&P
Tomato
Mayo
Smoked ham (could have used one less slice)
Muenster (let it sit out and get to room temp)
Grilled chicken breast
Italian roast beef (could have used more of this)
Red wine vinegar
Salad cucumbers (needed another layer of these)
Mayo
EV olive oil
Sourdough white

Where is the Tongue Loaf, Head Cheese and Blood Tongue?

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This one time in the service area at the Venetian the staff left out a deli spread in the hall that was left over from a small confrence...the Italian cold cuts as was everything was all first cabin...that was a 6 inch thick piled high sandwich.

[Evans, Marv]

There is a Jewish oriented restaurant/deli in this area. Their food, including their extensive selection of sandwiches, is great. I mostly go there intending to eat something different but almost always choose the Ruben with potato salad. When you walk in, there are mostly old, Jewish looking people. I figure that's a good indication of good food. It's seldom overcrowded.

[mpeastend]

Anybody ever try: PANEANTICO BAKERY CAFE, 9124 3RD AVE, BROOKLYN, NY 11209? It's in Bay Ridge near the Verrazano bridge. Best sandwich I ever ate came from there. Half the battle is the bread and they use quality bread.

[CurtEgerer]

My go-to sandwich is the Torta. Preferably from a roadside taco wagon with nothing in English on the menu. The key is the bollilo bread. I usually order chorizo for the meat. Then you've got avocado, shredded lettuce tossed with mayo, onion, tomato, jalapeno, thin queso slices and HOT sauce on the side. It can't get any better. About the size of a deflated soccer ball.

[wdfifteen]

Originally Posted by vash

i am literally basking in the afterglow of eating half of the best sandwich in the Sonoma Wine country.

So, I've read through this thread and gotten and given suggestions for great places to get a sandwich. But, starting from scratch, what makes a good sandwich in your estimation.

I'll start. The bread. I no matter what goes into it it has to have a firm not chewy crust on one side and the other side has to be toasted, not wimpy white bread but not so hard that biting into it deforms the whole sandwich.
What else?

[ckelly78z]

-Wonderfully soft bread
-Crisp green lettuce (not white)
-Excess meat of varying origins
-Savory sauce
-Aged cheese
-Fresh cut tomato (if you choose)

[vash]

Originally Posted by wdfifteen

So, I've read through this thread and gotten and given suggestions for great places to get a sandwich. But, starting from scratch, what makes a good sandwich in your estimation.

I'll start. The bread. I no matter what goes into it it has to have a firm not chewy crust on one side and the other side has to be toasted, not wimpy white bread but not so hard that biting into it deforms the whole sandwich.
What else?

I put my hit-list on post #73.

I think a sandwich can have too much meat. It’s a balancing act.

A great sandwich has juxtaposition of textures, temperature, salt v sweet v spicy ....

[aigel]

Originally Posted by vash

I think a sandwich can have too much meat. It’s a balancing act.

I agree. In the US many sandwiches have the bread only as an edible wrapper to keep the grease off your hands. The bread is both sparse and often crappy. The sandwich should be as much about the bread as it is about the inside. That's why a Vietnamese sandwich is good, or a Poboy - the French had a hand in the bread!

G

[stevej37]

Different, but still a sandwich....
Had a crab cake sandwich at Barnacle Bills today.
fantastic!

[wdfifteen]

Anybody watch Diners, Drive-Ins, and Dives on the Food Network? No matter what you think of Guy Fieri, there are some fantastic sandwiches shown on that show.

https://www.foodnetwork.com/shows/diners-drive-ins-and-dives

[Shaun @ Tru6]

I'm just posting old sandwiches I've made.

Toasted bon mi sandwich. Needs a little work but overall very tasty. Shredded leftover roast chicken (here I would do grilled lime marinated chicken breast or tenderloins), baby arugula, shredded carrots, onion all tossed in lime juice and olive oil. Added a tiny bit of cream cheese to test, it was good with and without. Mix a lot of sriracha into mayo, spread on both sides of bread (definitely need cuban bread and a press for newer version), put everything on, add some cucumber slices, place in buttered saute pan and toast. Definitely food truck worthy.

[Shaun @ Tru6]

Just made this salmon sandwich for lunch. Fresh french bread, brown butter caramelized shallots and fresh dill compound butter, tomatoes, boston lettuce, sour cream, dill sprigs, medium rare Atlantic salmon. Spread butter on both sides of bread and toast. It was amazing.

[Kistle]

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Wow!! Another winner from Shaun. Incredible.

Shaun, what is the key/trick to finding/buying GREAT salmon?

You are the sandwich master!

JA

[VincentVega]

that looks excellent

x2 on the fish, please

[Shaun @ Tru6]

Thanks John and Vin, and for the record, my favorite summer IPA, Indie, paired perfectly with it. Note that I was supposed to use watercress but decided I wanted as much dill-shallot flavor as possible and am glad I did. My sense is watercress and a toasted pecan butter would make for a good sandwich, maybe with some peppadew peppers would be really good.

The trick to buying great salmon? Go to Whole Foods. Atlantic salmon is all farm raised these days. It's mild and fatty. I always choose the filet with the thickest white stripes which is fat. Whether it's a ribeye or salmon, I always go for the most fat.