Sandwiches, how do you make 'em?

Mike Dollarsign

Mike Dollarsign

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I love sandwiches. I can make them better than anyone who sells them. The secret to a great sandwich is the stuff. Of course you can make a great sandwich with delicious bread, cheese and meats and the usual veggies, but what puts it over the top is the stuff. What is your favorite stuff to set your sandwiches off? For instance today, I had a baloney sandwich with a slice of cheddar on fresh Vienna bread with lettuce, onion slices and some mayo. That would have been good but I stuck on some sweet peppers, thin sliced cucumber and some hot and sweet mustard which made the sandwich fantastic. Not a lot of any one ingredient, a nice balance of ingredients that doesn't the challenge integrity of the bread.

What makes the perfect sandwich for you?
 
I've been trying to find simple ways of making a turkey sandwich taste better, or at least taste like something. I'll start with toasted bread. On one of those slices I will spread a thin layer of peanut butter. Then on both pieces I'll add BBQ sauce, mustard and horseradish sauce. Then I add the turkey, some pepper, dried minced onion and garlic. It's not a home run but it tastes a lot better than it might sound.
 
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mikelz777 said:
I've been trying to find simple ways of making a turkey sandwich taste better, or at least like something. I'll start with toasted bread. On one of those slices I will spread a thin layer of peanut butter. Then on both pieces I'll add BBQ sauce, mustard and horseradish sauce. Then I add the turkey, some pepper, dried minced onion and garlic. It's not a home run but it tastes a lot better than it might sound.
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I love a turkey sandwich with the sharpest cheddar I can find, shove in enough spring mix that I tell myself I'm " " " "eating a salad" " " ", add an above average amount of dill pickle, a little salt. Put some kettle chips on the side, that's my favorite. Kind of simple but I never developed a taste for/feel the need for mayo, mustard, dressing, etc.

But you're right, I have found recently that I don't even taste the turkey half the time when I buy it. And one time I forgot to buy the turkey, so I started making turkey sandwiches without the turkey and haven't really missed it much! Why not go for a more flavorful meat or bread if you want more flavor?

A tuna melt also delivers on flavor for me......... Mmmmmmmmmmm
Fried egg sandwich, with a real fresh egg bought from someone local who takes good care of their hens? Leave the yolk runny... it has it's own sauce built in!
 
My Mom got me into Turkey with cranberry sauce and a bit of mayo on crispy bread, like Gonnella bread if you live near Chicago. She likes it with American cheese, but I like it with either no cheese or swiss. That sharp cheddar sounds good too.
 
I am no longer a sandwich eater. But it was a revelation decades ago when we discovered Grey Poupon mustard. Previously, only French's was ever used.
 
mikelz777 said:
I've been trying to find simple ways of making a turkey sandwich taste better, or at least taste like something. I'll start with toasted bread.
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Turkey club sandwich style enhances the turkey flavour.

Toasted bread (not white bread)
Thick slice(s) turkey
Bacon or prusciotto or ham etc
Tomato
Lettuce or spinach or arugula etc
Mayo or cranberry sauce (or use cranberry bread)
Salt, pepper, butter to taste
Single or double layer sandwich, slice in halves
😛
 
Yeah, Dijon mustard was a game changer. I migrated from Grey Poupon to Edmond Fallot. The tarragon Dijon is especially good on turkey sandwiches. I like it with buttered and toasted white sourdough, havarti cheese, arugula and sometimes dill pickles.

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Love a proper cranberry relish with turkey (and we make our own turkey ham, so I don't even remember what store-bought is like any more). Turkey and bacon is pretty vital, too. Everything is better with bacon (as you can tell, I am not Jewish).

I prefer a salmon melt to a tuna melt but I'm totally on board with melted dairy on canned fish product sandwich. I even used to love melted brie on blueberries on a toasted bagel (that was a favourite from a local bagel sandwich shop for a long time for me).

Sprouts and living kraut (not cooked) rule on a sandwich.

Various mustards and chutneys are also a favourite condiment for sandwiches.

I really want a good flavourful cheese. When I'm off dairy (which is not right now), that's annoying. I miss cheese the most.
 
When you guys talk about sprouts do you mean bean sprouts? I’m guessing you don’t mean Brussels sprouts? Not that I’d personally have any problem with Brussels sprouts in a sandwich, in fact I quite often stick them in a sarnie to use up Christmas leftovers, I’d just be a bit surprised if there were that many other people on the planet who’d be up for that.
 
Being that I have to watch my salt intake and I'm lactose intolerant, I buy from Whole Foods; Ezekiel unsalted all whole grain (no flour) bread warmed (not toasted), unsalted turkey sliced to order, thin slices of organic sweet onion, the salt comes from vegan smoked gouda cheese, a small dollop of organic mayonnaise and organic sweet mustard, a touch of organic horse radish, organic butter leaf lettuce, slice of organic heirloom tomato and my added stuff, dried cranberries.

I'll also make a grilled cheese using the same bread, the vegan smoked gouda, provolone and sharp cheddar, and slather the outside with mayonnaise, which I learned on Food Network from more than one show.
 
TBB said:
When you guys talk about sprouts do you mean bean sprouts? I’m guessing you don’t mean Brussels sprouts? Not that I’d personally have any problem with Brussels sprouts in a sandwich, in fact I quite often stick them in a sarnie to use up Christmas leftovers, I’d just be a bit surprised if there were that many other people on the planet who’d be up for that.
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Yeah I was wondering the same… I was imaging bean sprouts in my mind but it is still slightly weird to picture them on a sandwich. Sprouting alfalfa/watercress perhaps?
 
DuckyI said:
Yeah I was wondering the same… I was imaging bean sprouts in my mind but it is still slightly weird to picture them on a sandwich. Sprouting alfalfa/watercress perhaps?
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That makes a lot more sense, more what I’d think of as shoots. Gotta be honest, I was imagining actual Brussels sprouts 😂
 
My favorite sandwich recipe is a "Caprese-sandwich"

Caprese, the Italian salat of tomatoes, mozzarella and basil leaves, is inspiration for a nice sandwich.
I basically substitute the basil for a basil-based pesto genovese, which I spread on the bread before closing it over sliced tomatoes and mozzarella. The mozzarella can take a bit of freshly grinded black pepper when making it.
Add lettuce or cured ham if you like, but the most powerful flavours are the from the first mentioned items
 
don_b said:
I used to make a real good sandwich in college. Hot blueberry pop tarts are the bread, and strawberry ice cream is inside.
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I ate cereal with water for a while in college. I didn't have a fridge in my room to keep milk and cereal was cheap and easy. I don't really remember but I think it was crunch berries.
 
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