The Cellar

The Cellar (http://cellar.org/index.php)
-   Food and Drink (http://cellar.org/forumdisplay.php?f=26)
-   -   What's Your Sandwich?? (http://cellar.org/showthread.php?t=11395)

The 42 08-20-2006 08:07 AM

Quote:

WHAT! No capers!
Never tasted one to be honest, and if I did, I didn't know it was one <guilty grin>

footfootfoot 08-20-2006 08:35 AM

We buy capers by the gallon through our coop. Capers go in everything.

Hijinks, not so much.

Urbane Guerrilla 08-23-2006 11:08 PM

Quote:

Originally Posted by footfootfoot
. . .there was a place that sold Gyros, run by a bona fide Gleek Plick who would delight in chastising and humiliating the poor, well heeled dipshit who was vacationing at "Camp Catamount" (Groovy UV, UVM) who ordered a JY ROW.

"JY ROW? JY ROW? What is that? We don't have that. We only have YEE ROW or SOUVLAKI. What do you want?"

I'm kinder: "Gye-ros are made by Sperry. Yeerows by Alex Papadopoulos, Demitrios Hyppopotamos, and the other guys on the swing shift."

"Marathon" brand gyros meat -- shouldn't they have run, like, farther or faster?

Urbane Guerrilla 08-23-2006 11:13 PM

Capers look like little green garbanzos and give that lightly vinegary note to pasta puttanesca.

Which has no business being in a sandwich.

Cheese and chutney are more than alliterative, they are good between bread slices. It has to be a Major Grey type bottled chutney, though, all mango-ey.

And it's hard to find a vegetarian hippie sandwich outside the home any more: earnest, wholegrain bread, a thick slice of Muenster, alfalfa sprouts, slice of tomato, maybe some mustard and leaf lettuce.

skysidhe 08-26-2006 01:45 PM

I am not much of a sandwhich eater but when I do it right I like
it is best with cucumbers, cream cheese, avos and sprouts. Meat is optional. It can be in peta bread, wraps, sourdough or rye.

My favorite at subway is the sweet onion chicken teriyaki.

bluecuracao 09-01-2006 05:51 PM

My favorite sandwich changes almost daily. Today, it was a version of a Roast Beef Special--rare, cold roast beef and crispy coleslaw on marble rye. A real Special also has Russian dressing, but it's overkill, with the mayonnaise in the cole slaw already.

footfootfoot 09-01-2006 10:02 PM

Quote:

Originally Posted by Urbane Guerrilla
Capers look like little green garbanzos and give that lightly vinegary note to pasta puttanesca.

Which has no business being in a sandwich.

I have to say Au contraire in the case of Tuna fish sandwiches. Capers and or relish can send a tuna sandwich into a new realm of yumminess.

Assuming you eat tuna.

Pie 09-01-2006 10:07 PM

My favorite is an open-faced Frankenstein monster:
Seeded rye, toasted, then buttered.
Thinly sliced onion.
Havarti cheese (dill optional)
Thick slice of ripe tomato.
A ladle-full of chole (indian chick-pea and tomato curry).
A sprig of cilantro.

Eat with a knife and fork. :yum:

capnhowdy 09-02-2006 04:41 PM

ONE of my favs....
Lightly toasted bread. Mayo. Thinly sliced cucumbers splashed with cider vinegar. Salt & pepper. Don't laugh. Try it.

wolf 09-02-2006 07:17 PM

Lately the simplicity of the Chick-Fil-A Sandwich, no pickle, has been a fine comfort food. Even if there were not a Chick-Fil-A with a drive thru across the street from the nursing home, I would be scoring at least one of these bad boys a week, except on Sundays.

capnhowdy 09-02-2006 09:05 PM

Yep. One of the few (that I know of) that refuse to do business on the 'Sabbath'.

Urbane Guerrilla 09-03-2006 01:05 AM

Foot, yeah! It was the pasta puttanesca I was saying had no business being in a sandwich, not the capers per se. You want to eat pasta off a plate. It's thin-sliced thingies and spreadables you put between slices of bread for the Earl of Sandwich experience.

Another sandwich, this one hot: Using an electric griddle, make a cheese sandwich to which is added both peanut butter (Creamy or chunky, your choice. I like chunky.) and sweet green relish, though dill pickle relish is okay. To some, this sounds utterly dreadful, to others, just like Mom used to make. If you're not quite brave enough for relish, leave it off until the urge takes you.

wolf 09-03-2006 10:03 AM

I'm not brave enough to add peanut butter to cheese ... the hell with the relish.

rkzenrage 09-03-2006 07:28 PM

A hot Spaniard, me and my wife.

Sundae 09-06-2006 09:18 AM

Brought my own sandwich fixings in today - lovely simple soft white sub, wafer thin turkey ham & whole grain mustard.

Trouble is, the fixings are in the fridge ready for tomorrow.... have to be strong and not start gobbling them down this afternoon.

At my parents last week I had hand-sliced granary bread with cold roast lamb, mint jelly and sliced red onions. Gorgeous. Even if the lamb was in chunks due to my inability to carve properly.


All times are GMT -5. The time now is 08:28 AM.

Powered by: vBulletin Version 3.8.1
Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.