I love corned beef...but not on sandwiches. Usually with mustard sauce. :) And boiled potatoes and cabbage with butter...and carrots and Mmmmmmm....yummy!

Having read corned beef more times last week than in the rest of my life put together, I went shopping on Sunday & bought...... Pastrami.

Well it's nearly subliminal advertising.

Making layered subs this week, from bottom to top (no butter)
Wholegrain mustard
Pastrami
Sliced jalapenos
Mature cheddar (sliced so thin it's practically shaved)
Tomato relish

Lip smackingly good

Oh yeaaahhh!!! But with the cabbage, you have to put some crispy bacons bit, corn and them melt some Cream Cheese through it.....i'm so hungry for lunch now.


Anyways, Sandwiches...I'm a big fan of Peanut Butter (Super Crunchy) and Lettuce. My Mum has Peanut Butter and Onion :greenface .

Or I love leftover Spaghetti Bolognaise n Cheese Sandwiches.

My nephews LIVE on Vegemite n Cheese Sangas - everyday.

MMMMmmmmmm....melted cheese.....Mmmmmmmm.....

Peanut butter and bread 'n butter pickles. Try it, you'll like it!

what in the world are bread and butter pickles?

They're sweet, but less than what one would normally call a "sweet pickle." They include onions, peppers and some other spices in the brine.

When I'm lazy I boil a slab of corned beef brisket with peppercorns and bay leaves for an hour, then add sauerkraut. It's just so damn good and salty.

I love:
- open face turkey with gravy (on white bread, of course)
- corned beef on rye with spicy mustard
- roast beef with LTO on italian roll, salt/pepper/oregano, no mayo/oil/vin

my brother use to eat bologna with cheese, mustard, mayo, and peanut butter! How gross does that sound?

I am pretty plain when it comes to sandwiches. I just like a turkey club. White bread, lightly toasted. A little bit of mayo on it (some mustard too if I am feeling adventurous), lettuce, bacon, cheese (american will do), and thinly sliced turkey. Mmmm mmmm good!

Pretty damn gross.

Comes of reading it off the can, I'll bet: I've seen the restaurant-supply can on the shelves of the local Smart & Final -- "Au Jus Mix." Aiee, aiee, aiee! Really, am I wrong here? -- is a little French too much to demand?

Come to think of it, though, a little French is what led to the chorus of "Lady Marmalade." So -- a little more French, and put the marmalade in the sandwich!

They go very well on a hamburger, possibly even better than a slice of (pickled?) beetroot. Compared to regular sweet pickles they have a somewhat buttery note to their flavor, rather like a malolactic fermentation in wine. A lot of the time, I don't bother waiting for the burger and just eat them by themselves.

I remember introducing a New Zealand kid, an exchange student in high school, to dill pickles on hamburgers. He about gagged -- "They're awful!" I tried to tell him about sweet pickles too, but I don't think he believed me.

Now I'm wandering off topic a little, but -- pastrami.

This doesn't go in a sandwich, but for breakfast with fried eggs, it has a piquancy that is unsurpassed.

Turkish pastirma (to be really Turkish take the dot off the I so it looks like a shortened numeral 1): yes, it's the Turkish idea of how to pronounce "pastrami" and it is indeed beef -- marinated, heavily red-peppered and garlicked, and dried. It gets used like some kind of spicy bacon, having a little fat to it. It's zingy, rather bitter, and something of an acquired taste. The first time I had some, I didn't think well of it. The very next Saturday, I was downtown at that restaurant ordering more. I took to finding who sold the stuff, buying a hundred grams or so, sliced, and taking this package to the restaurant to be fried up with the eggs for a hearty breakfast.

Well, they have been know to put slices of beets on theirs.