Favorite Sandwich

[No_1]

I love a good sandwich! I have no particular best (maybe all of them!) as long as it’s made with fresh products then almost any meat on good bread with some type of cheese, lettuce, tomato, Mayo / mustard as appropriate with salt and pepper. Finish it off with a pickle, a couple of chips then chase it down with either a ice cold glass of milk or Diet Coke and I’m happy.

[gwpercle]

I discovered a new favorite sandwich !

In local meat market known for prepping good things for the grill and discovered a nice Pork Loin , stuffed with a large link of their Boudin and Seasoned and double wrapped in Bacon ..Looked Good !

We brought it home and slow smoked it . It was great fresh off the smoker ... But , the next day I took a sharp knife and sliced the Smoked Bacon - Pork Loin- Boudin into thin slices and them piled high on a Wonder Bread Hamburger Bun with a smear of mayo ... topped meat on the bun with smoked Gouda Cheese , placed sandwich on hot flatiron grill to toast both sides and warm the cheese .

Holey Moley ... that was one of the best tasting sandwiches I ever ate ... Think of it ... Crispy Smokey Bacon , smoke flavored Pork Loin, smokey Boudin and Gouda Cheese all combined to hit a flavor home run out de park ...We will be doing this one again ... and again ... and again !!!
Gary

[gbrown]

WOW! Talk about some flavors.

[DougGuy]

This week I made a Grobel's Corned Beef. I use the packet that comes with it, and I add 1/3 jar of McCormick Pickling Spice to the water.

When it gets fork tender, about 2 1/2 to 3 hours, I take it out and plop it in a baking dish where I slather it with a glaze I made from brown sugar, whatever kinds of mustard I can quickly lay my hands on in the fridge, and some Korean hot sauce. The hot sauce is made with fermented soy paste and fermented chili paste, it has a distinct flavor that marries well with the extra pickling spice used in the corned beef.

This is all leading up to the sandwich part I swear!

So you serve the corned beef with boiled taters or whatever you like, and the 2nd day you slice it thin and warm it up on a cast iron griddle. On another cast iron griddle you toast some buttered Jewish rye/pumpernickel swirl bread, you cover one of them with whavever kind of stinky cheese you like, cover this with some heated up sauerkraut to melt the cheese, pile the corned beef on the other piece of bread, and cover with home made Russian dressing (google russian dressing, use the bon appetit recipe its great). Put the sandwich together and dig in.

This is a hot gooey messy sandwich that will securely claim it's place in your house every time you have corned beef leftovers, this sandwich will FORCE you to re-create it, it is irresistibly good!

[gwpercle]

I must agree with DG ... a good messy Corned Beef is mighty hard to beat !

I'm hitting our Like Button ... LIKE LIKE LIKE ...three times !
Gary

[Shiloh]

Grilled ham and either Swiss or Provolone.

Shiloh

[swheeler]

Ruben made with pastrami on dark rye, good layer of horsy, and a cold beer, yum!

[Lloyd Smale]

does a hamburger count? Make mine venision burger fried in bacon grease the put on rye swirl bread and toasted with real butter. Some fried onion and the bacon you got the grease from and some swiss cheese. Best burger ever! No ketsup mustard or veggies to cover taste.

[RU shooter]

Ruben made with pastrami on dark rye, good layer of horsy, and a cold beer, yum!

Yep a good Ruben is one of my favorites . But my number one was a sandwich a little deli made when I first started working at the mill , was fried salami with provalone on lightly toasted Syrian bread . The owners were an older Syrian couple . Man oh man can still taste it along with a big milkshake at lunch break

[gwpercle]

New Orleans Louisiana , Parkway Bakery and Tavern , 538 Hagan Ave ( Katrina destroyed their Parkway Blvd building so they rebuilt on Hagan Ave) , slow cooked Roast Beef Debris with extra gravy on freshly baked Leidenheimer French po-boy bread dressed with Blue Plate Mayo .

If you ever go there ...the Roast Beef Debris is one of the best things you will ever put in your mouth ...trust me . I've driven to New Orleans just to eat one ... honestly , they are that good !
Gary

[Lloyd Smale]

New Orleans Louisiana , Parkway Bakery and Tavern , 538 Hagan Ave ( Katrina destroyed their Parkway Blvd building so they rebuilt on Hagan Ave) , slow cooked Roast Beef Debris with extra gravy on freshly baked Leidenheimer French po-boy bread dressed with Blue Plate Mayo .

If you ever go there ...the Roast Beef Debris is one of the best things you will ever put in your mouth ...trust me . I've driven to New Orleans just to eat one ... honestly , they are that good !
Gary

any idea how its made? No good unless you can make one. Im pretty far from New Orleans.

[wch]

I grew up eating the occasional po boy and this recipe is as close as I have come to having a rost beef with debris version.
(I must admit that I like the shrimp po boy the best of all of them!)
See the recipe at <blueplatemayo.com/recipes/new-orleans-style-debris-poboy/>

[farmbif]

a monte Cristo done properly

[Lloyd Smale]

I grew up eating the occasional po boy and this recipe is as close as I have come to having a rost beef with debris version.
(I must admit that I like the shrimp po boy the best of all of them!)
See the recipe at <blueplatemayo.com/recipes/new-orleans-style-debris-poboy/>

betcha that is good!

[robg]

a Bacon or a good sausage one with English mustard

[snowwolfe]

When I was tent hunting in Alaska would carry in a couple of tubes of ready made biscuits. In the morning before heading out to hunt would cook the biscuits in a skillet over low heat. Turning them often was the key. Once they were done would split them in half and insert about a 1 inch thick piece of fried summer sausage and a nice smear of Cheese Wiz. Most of the time we ate these while still in our sleeping bags as the small wood stove warmed up the tent.
Mmmm mmmmm good.

[facetious]

The best sandwich's have to be the ones my mom would make me for lunch. Thy always tasted the best.

[Bulldogger]

New Orleans Louisiana , Parkway Bakery and Tavern , 538 Hagan Ave ( Katrina destroyed their Parkway Blvd building so they rebuilt on Hagan Ave) , slow cooked Roast Beef Debris with extra gravy on freshly baked Leidenheimer French po-boy bread dressed with Blue Plate Mayo .

If you ever go there ...the Roast Beef Debris is one of the best things you will ever put in your mouth ...trust me . I've driven to New Orleans just to eat one ... honestly , they are that good !
Gary

My favorite debris and N.O. simple cooking place is Mother's on 401 Poydras St, New Orleans

BDGR

[Bulldogger]

any idea how its made? No good unless you can make one. Im pretty far from New Orleans.

Debris is the juice and chunks of roast and charred bits that fall off the huge beef roasts they always have going in their ovens. They keep a hug pan below each roast and it fills up with basting liquid and chunks of tender stuff that fall off the roast. It probably started as them spooning some juice (jus, of you want) onto things and somebody wanted some of the charred and chunky bits. Debris was the name they gave it.

At Mother's on Poydras Ave, you can get debris on anything, in a sandwich, or even a small bowl of it on the side. Heavenly stuff. Not healthy, but heavenly.

BDGR

[Elroy]

The best sandwich's have to be the ones my mom would make me for lunch. Thy always tasted the best.

When we were kids Mother would often fix one of them family size trays of salsbury steak,and a pan of mashed potatoes,and make sandwiches from the meat,cut them diagonally, place a scoop of potatoes between the two halfs of the sandwich,and put gravy over the sandwich,and taters. I always liked it,and to this day if I eat a tv dinner of either salsbury steak,or meat loaf I always eat it the same way.