What's your best homemade sandwich?

I liked the cheeseburger thread. But what's your best homemade?

I don't have a picture of mine. But the other day I think I topped myself. Bought a 3lb. chunk of bologna, you know...the kind you slice yourself. Put a1/2" slice on the grill, cooked it real slow. Kept adding more & more Sweet Baby Rays sauce, just let it caramelize & blacken on the grill. Fried green tomatoes were also being made for dinner, so naturally I added a couple of those. Then topped it off some fresh spinach. It was delicious.

Meat loaf and cucumber on sourdough bread with a little mayo and mustard, yummmmmmm

Mine has to be a grilled/fried PB&J sandwich! Just get the fry pan hot & butter both sides of an already made peanut butter & jelly of your choice! BINGO > pure cardiac ECSTASY!! :thumbup::wub:

[QUOTE=redlinesrule;375522]Mine has to be a fried PB sandwich! Just get the fried pan hot & butter both sides of an already made peanut butter & jelly of your choice! BINGO > pure cardiac ECSTASY!! :thumbup::wub:[/QUOTE]

Try it with sharp cheese and bacon! HJ

Ground turkey seasoned w/fresh minced onion,garlic & a little ginger. Grilled topped w/jarlsberg cheese,bacon,red onion, romaine & home grown tomato. And of course Miracle Whip on a onion bun. Sauteed mushrooms if you wish.

you take 2 Oreo Double stuffs &......................

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Here's the famous grilled/fried peanut butter & jelly.
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Another awesome sandwich shown ungrilled/fried but great either way is the Fluffernutter which is peanut butter with a marshmallow fluff.....yummy stuff baby!! :thumbup:

:drool:

The one my wife makes so I do not have to get off the couch

One of my all time favorite homemade sandwich's is a french dip style pastrami sandwich. The most important detail is high quality pastrami, I get a brand called Primo Thaglio at Safeway. It costs about $11 a pound. Look for lean meat with good marbleing, but not half fat like the cheap stuff.

The next most important ingredient is a good crusty french roll.

Buy a package of powdered Au Jus mix, put about a 1/4- 1/2 inch of water in small sauce pan, add about a teaspoon or three of the au jus mix, add the thinly sliced meat, (about a 1/4 pound for each sandwich) cover and steam for a few minutes stirring a few times.

Slice the rolls, and pile high with the hot meat, letting lots of juice soak the bread, a few slices of dill pickle, and some yellow mustard are the usuall condiments and a small shallow bowl of the au Jus the side for dipping as you go, and a real man wants a hot yellow chile pepper on the side too. A pile of potato chips served beside it..... and Get ready for raves.....Lots of napkins will be appreciated

Years back I started the habit of toasting my sandwiches this way: rather than toasting the bread before making the sandwich, I make a sandwich and then put the whole thing in the toaster oven, set on 'toast'. Just the right amount of crunch, and it warms the sandwich innards.

A variation I'll recommend -- a fast easy alternative to a grilled cheese sandwich is to place one layer of cheese open face on your 2 slices of bread. The top melts, the bottom toasts, and when you invert them for assembly you have a tasty sandwich with no grilling, no extra butter and no need for cleanup. :drool:

Peanut Butter and Apple Butter!

Pastrami reuben on fresh sourdough with swiss cheese, stone ground mustard, saurkraut, and 1000 Island dressing.

I make a veggie version for my wife with thin sliced seitan liberally doused with cracked tallicherry pepper.

These are heated on a buttered griddle. Yum!
;)

Every year for the first NFL Game I make a special sandwich. This year:

[IMG]http://www.roscoeiron.com/misc/kickoffburg1.jpg[/IMG]

Whole wheat oversize bun, 1/2 pound burger AFTER cooking, Swiss cheese, Pastrami, fried egg, pickles, topped with fried onions and accented with Zartarains Creole Mustard (in tribute to the Saints) and Buccaneer Blends Apple Maple BBQ sauce. MMMMMM . . . .

- SK

Mmmmm! I AM HUNGRY!

[quote=sizzlerking;376190]every year for the first nfl game i make a special sandwich. This year:

[IMG]http://www.roscoeiron.com/misc/kickoffburg1.jpg[/IMG]

whole wheat oversize bun, 1/2 pound burger after cooking, swiss cheese, pastrami, fried egg, pickles, topped with fried onions and accented with zartarains creole mustard (in tribute to the saints) and buccaneer blends apple maple bbq sauce. Mmmmmm . . . .

- sk[/quote]

sold!!!!!!

[QUOTE=dftcat;376217]sold!!!!!![/QUOTE]

That boy beds a name!