"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Sandwiches & Wraps
Reply
 
Thread Tools Display Modes
 
Old 09-11-2004, 07:40 AM   #11
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
I just had an awesome 'open-face' sammy at a restaurant -

Split open small baguette, toasted; simple crab salad (just tasted like crab, mayo, s/p) on the baguette; some grilled baby asparagus spears; slices of plum tomato, and fontina cheese melted over top. Got a big WOW from me!
__________________

__________________
marmalady is offline   Reply With Quote
Old 09-11-2004, 12:08 PM   #12
Assistant Cook
 
Join Date: Aug 2004
Posts: 3
How amazing, I just finished a grilled chocolate sandwich. I got the recipe from King Arthur. Last weekend I made Martha Stewart's pressed picnic sandwich, and it was awesome also.
__________________

__________________
future pastry chef is offline   Reply With Quote
Old 09-12-2004, 02:11 AM   #13
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Linsa-Gail;

Sadly, I started the sandwhich and found that we had no chips. But the rest of the sandwich was still good. I will try it. I promise.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-12-2004, 04:15 PM   #14
Cook
 
linda gayle's Avatar
 
Join Date: Aug 2004
Location: Winston Salem, N.C.
Posts: 57
Unique Sandwiches

Hey Good Weed., I've got another.Fry some potatoes,diced with onions, Brown chuck, or ground beef drain.Take Kaiser onion roll, mayo on both sides, put, meat, potatoes top with, chili, add cheese put under broiler, everybody likes it, Messy but good.SONGBIRD, WITH GOD ALL THINGS ARE POSSIBLE.
__________________
SongBird
linda gayle is offline   Reply With Quote
Old 09-12-2004, 06:26 PM   #15
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
FRIED GREEN TOMATO SANDWICHES W/REMOULADE SAUCE

Tomatoes and Garnish:
3/4 cup buttermilk
1 large egg
1 ½ cups yellow cornmeal
1 tsp. salt
¼ tsp. cayenne
2 tsp. olive oil
2 large green tomatoes
2tsp. butter

4 sandwich rolls
Lettuce (I like 'crispy' lettuce on this, like the stem ends of Romaine, or iceberg)

Remoulade Sauce:
2T mayonnaise
2T sour cream
1T horseradish
1T dijon mustard
2tsp. lemon juice
½ tsp. cayenne
2 scallions
1T sweet relish
1T capers

Whisk together buttermilk and egg; mix together cornmeal, salt and cayenne. Slice the tomatoes into ¼ inch thick slices. Dip tomatoes first in buttermilk mixture, then the cornmeal mixture to coat evenly.
Heat 1tsp. oil and 1tsp. butter over medium high heat til foamy. Add tomato slices, and cook til underside is golden brown; turn and saute other side.
For remoulade, combine all ingredients in a bowl and blend together. Place lettuce leaves on bottoms of buns; top with tomato slices and remoulade sauce; cover with tops of buns.

Add some crispy bacon slices and/or avocado slices to make this even better!
__________________
marmalady is offline   Reply With Quote
Old 09-12-2004, 06:47 PM   #16
Senior Cook
 
spryte's Avatar
 
Join Date: Aug 2004
Location: Pittsburgh, PA
Posts: 498
Send a message via AIM to spryte Send a message via MSN to spryte Send a message via Yahoo to spryte
Ok... this fits here too... but I originally posted it in the breath killer sandwiches because of all the garlic in the Boursin =)

My favorite is grilled chicken panini with LOTS of Boursin cheese... grill strips of chicken, onions, peppers, mushrooms, set aside, slice your favorite foccacia lengthwise spread a LOT of bousin on one half, place bousin-side up on grill pan or sandwich press, layer in chicken, onions, peppers, mushrooms, a slice of your favorite cheese, and if your up to it... spread the other half of the foccacia with boursin and cover sandwich and grill... if not using a sandwich press or foreman grill... put a heavy pan on top of the sandwich as it grills... then flip when golden (if you're not cooking on something that cooks both sides
spryte is offline   Reply With Quote
Old 09-12-2004, 09:02 PM   #17
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Don'cha just think sometimes we could live our whole lives on just these wonderful sammies? :D
__________________
marmalady is offline   Reply With Quote
Old 09-13-2004, 11:11 PM   #18
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I am soooo humbled. These are such extraordinary sandwiches. I wish I could open a sandwich shop and feature every one. Unfortunately, it takes two things I lack. They are, in order of importance, location (Sault Ste. Marie, MI is not the place to introduce new and interesting foods, ho-hum), and working capital. It would take a lot more cash than I posess to do this. Now if a person were living someplace like Manhatan, or Seattle...

Oh, LindaGayle, your last sandwich reminded me of a teen-age favorite from years gone by. I and my best freind used to hop in the boat (small with 21 horse tiller motor), cruise accross the river, and fish for perch. We'd take along a bit of charcoal lighter, some raw spuds, and a bit of cooking oil, and a loaf of bread. Don't forget the salt and ketchup (a net and plastic bag filled with rocks and food keeps well in the cold waters of the St. Mary's River), and after we caught and cleaned the fish, we'd start a fire using available driftwood, throw a 15 inch cast iron pan on the fire, and make for ourselves the best potato-fish sandwiches. Oh to relive those days. I'd go back in time in a minute if I could. Summers were magical back then.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-18-2004, 11:47 AM   #19
Assistant Cook
 
Join Date: Sep 2004
Location: USA,NewJersey
Posts: 27
Rare roast beef, fresh mozzarella, roasted peppers and roasted eggplant drizzled with good balsamic vinegar and olive oil on a Portuguese roll. Good without the eggplant, too.
Great on foccacia.
__________________
LynnT is offline   Reply With Quote
Old 09-20-2004, 01:05 PM   #20
Senior Cook
 
kansasgirl's Avatar
 
Join Date: Aug 2004
Location: USA
Posts: 469
Chicken and Pineapple

A favorite. Thick crusty bread - a thin layer of mayo on one slice, a thin layer of mustard on the other slice. Slices of chicken (leftover is great and ham works too), a slice of pineapple, a thin slice of sharp cheddar, lots of black pepper. YUM!
__________________

__________________
Be determined to live life with flair and laughter!
kansasgirl is offline   Reply With Quote
Reply

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 05:48 AM.


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