"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Sandwiches & Wraps
Reply
 
Thread Tools Display Modes
 
Old 08-16-2016, 12:44 PM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Quote:
Originally Posted by Narmondur View Post
That's exactly the Good Eats episode/recipe that got me excited and thinking about these things! In fact, Good Eats got me interested in cooking, period. The only problem is, what if I don't find a bagnet :S (but what if I do? I could make brosciutto base - mix of chopped onions, tomatoes and fresh basil, maybe garlic, mixed with olive oil, salt and pepper, put sliced mozzarella as cheese and a good salami or proschiutto as meat... yum...)

The thing is, as of right now I'm not using rye bread for the flavour (although I really like the flavour, don't get me wrong) but because that's what I have in my freezer at the moment XD Granted, I'd still have to go shopping for toppings so I have no excuse to look for that sweet delicious bagnat~

The thing is, I'm not exactly sure if it is crusty enough. Vaasan there's a link where you can see the packaging and a bit of what the bread in question looks like. You can't exactly whack someone over the head with one but maybe it could tolerate a bit of vinaigrette, I don't know?
Kewl Alton has some great ideas

I think putting the lettuce between the bread and the other ingredients will keep it from getting soggy. But - there's only one way to find out!
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-16-2016, 04:02 PM   #12
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,045
Quote:
Originally Posted by GotGarlic View Post
Kewl Alton has some great ideas

I think putting the lettuce between the bread and the other ingredients will keep it from getting soggy. But - there's only one way to find out!
Unless you have a perfect, unbroken sheet of lettuce, vinaigrette and tomato juices will find their way to the bread after a couple of days in the fridge.
__________________

__________________
Rick
RPCookin is offline   Reply With Quote
Old 08-16-2016, 05:04 PM   #13
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
Pickled Banana Peppers, add that vinegar flavor without all the liquid.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 08-16-2016, 10:33 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Quote:
Originally Posted by RPCookin View Post
Unless you have a perfect, unbroken sheet of lettuce, vinaigrette and tomato juices will find their way to the bread after a couple of days in the fridge.
Yeah, I don't think it will work for more than a day.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-17-2016, 01:21 AM   #15
Assistant Cook
 
Join Date: Aug 2016
Location: Tampere
Posts: 5
I'll make the sandwhich tonight and am going to eat it tomorrow afternoon so realistically it's going to stay unconsumed for under 24 hours. If this experiment works, I might try to push the time I can have it sit in the fridge.

It actually turns out that I don't have red wine vinegar. Do you think I could replace it with white wine vinegar (which is a more recent acquasition and has been sitting in the pantry for only a short while) or cider vinegar (which has probably been sitting in the back of my fridge for like a year now). Neither of the bottles is full.
__________________
Narmondur is offline   Reply With Quote
Old 08-17-2016, 01:35 AM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Sure, I think either one will work.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-18-2016, 08:46 AM   #17
Assistant Cook
 
Join Date: Jul 2015
Location: Antrim
Posts: 42
Quote:
Originally Posted by Narmondur View Post
Secondly, how would you construct a monstrosity such as this to avoid the ingredients slipping and sliding all over the place?
The ingredients in my sandwiches fall out all the time, especially the salad veg I usually add. When that happens I just pick them up and put them in my soup instead - not beetroot as yet, though. Sometimes I put them straight into the soup and bypass trying to keep them in the sandwich.

Gillian
__________________

__________________
GilliAnne is offline   Reply With Quote
Reply

Tags
sandwich

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:43 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.