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Old 04-20-2006, 12:23 PM   #1
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Oil and Vinegar: Which Sandwiches?

I bought a really delicious looking oil and vinegar salad dressing.

What type of sandwiches does this go best on?

please list a few delicious examples.

Thanks.

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Old 04-20-2006, 12:29 PM   #2
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I love it on cold cut sandwiches of all types (think Italian subs). I put it on turkey sandwiches. Really any kind of cold cuts that I eat.
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Old 04-20-2006, 12:35 PM   #3
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See, i was thinking that it would be good on italian, but it wouldn't be so good on turkey. I guess i was wrong. I will be sure to try it out, as i love my home made club sandwich.

Normally on my club i put a caesar vinegarette(sic)
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Old 04-20-2006, 12:49 PM   #4
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I put vinegar on every sandwich, instead of mayonaisse. A little vinegar on top of lettuce or tomato is always preferrable, IMO.
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Old 04-20-2006, 12:54 PM   #5
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im talking about oil and vinegar.
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Old 04-20-2006, 12:56 PM   #6
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It would still apply.
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Old 04-20-2006, 12:57 PM   #7
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I find oil & vinegar dressings indispensible on Italian subs &/or any sandwich that incorporates Italian cold cuts.
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Old 04-20-2006, 01:05 PM   #8
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Quote:
Originally Posted by GB
It would still apply.
yes yes. Oil just makes it better.
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Old 04-20-2006, 01:36 PM   #9
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We use oil and vinegar on just about any sandwich that has a nice thick roll or thick cut artisan bread. Plain sammie bread gets to soggy, but it still tastes good. My kids love that french bread that has big pieces of roasted garlic, then salami,provolone ,mortadella, and a tomato,onion, lettuce salad dressed with balsamic and evoo, salt and pepper, slap it together and enjoy... Let your imagination be your guide

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Old 04-20-2006, 08:59 PM   #10
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- my opinion: forget about store bought dressings entirely. all of the cheap ones and most of the rest use crappy (excuse the technical term) oil that is neither good for your family's health nor tasty. they rely on non-quality herbs and "seasonings" and artificial chemicals. the decent ones are exhorbitantly priced.
get 3 plastic squeeze bottles and use them for 1) virgin olive oil, 2) cider vinegar, and 3) balsamic vinegar.

as far as what oil & vinegar will go with: cooking is not about correctly reproducing what other people have made, but in knowing what you like and want, imagining how different flavors and textures will go together, and using your understanding of how ingredients and techniques work to achieve the results you want. trial and error are the best way to learn what works for you. if you think that oil & vinegar would taste good on turkey, you should just go ahead and give it a shot. in all likely hood, there's someone out there who's using oil & vinegar on their peanut butter & jelly sandwich made with sunbeam white bread ... and loving it!
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let me make sure that wine's ok before i use it.
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