I guess my patty melts are neater than yours, PF
, and my tuna melt is also neater than yours, GG
, because I make each of those as a two-bread, hand held sandwich. Neither of them are "grilled" in the sense of buttered-and-pan-grilled, though, since I do them panini style with dry bread in my Griddler. We've come to like them better that way.
I've never thought of my meatball or sausage sandwiches as "open-faced" until you mentioned it, Aunt Bea
. We just always call them messy.
I think I'll change the name to make it sound more upscale.
Originally Posted by Andy M.
I've never been a fan of the open-face sandwich. When I hear "sandwich" I expect to be picking it up and eating it out of hand.
I'm with you on this, too, most of the time. I have to admit, though, when I have a real hankering for that warm-and-fuzzy feeling I get when eating a "memory food", I will make a hot beef or hot pork sandwich for supper if I have one of those leftover meats on hand. Still, instead of open-faced, I tend to stack the second slice of bread on top of my layers of meat, then cover the bread in more gravy.