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Warm toasted rye bread with a smearing of peppercorn ranch dressing, peppered turkey breast and some honey ham.. absolutely amazing if eaten while the bread is still warm from the toaster
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If I'm buying one...it would be a roast beef au jus from Arby's, or a chicken bacon ranch from Subway...otherwise...turkey, mayo, lettuce, tomato, on wheat...
dang...i'm hungry now. |
I used to really love the Lyon's Restaurants take on a French Dip sandwich -- instead of the usual shaved processed beef, it would be hand-sliced roast beef, from well done to rare mixed in the same sandwich, a bit thicker than the shaved. Nice, rich, real flavor. Haven't seen much to beat it anywhere else.
And, relating to the sine qua non of a good dip sandwich, we grammar police have had some effect on the proper usage of au jus in menu copy, though the job is by no means over. About half the time now, menu writers are literate enough to write something like "served au jus" et c'est tout, happily not including a superfluous "with." |
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corned beef special can be tasty.
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What makes corned beef "corned?" Do they inject corn into it, or what? It just doesn't even sound good. Where's the pead beef, or the green beaned beef, or brussel sprouted beef? Just wondering!
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Hasd to look it up on wikipedia of course
I didn't realise our corned beef was different to yours! Or that pastrami was related. |
Corned means cured. Usually in a brine solution.
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Huh, I take it back, not peppercorns then.
But for the record, my corned beef does always have peppercorns involved in the preparation. |
My favourite sandwich is crunchy peanut butter with sliced tomato and salt and pepper. I don't care what sort of bread it's on. Any one will do.
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SAMMICH 101 - 1....
Peanut butter + Tomato = :vomitblu: |
You should try it capn. I'm sure you'd like it. I know it sounds gross, but it's not. ;)
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