|Where there's smoke, |
The thread on Dukes Mayo got me to thinking. What’s your favorite sammich? I guess mine would be an old fashion bologna with colby cheese, lettuce, tomato and mustard.
For mayo, I like bologna cheese with chips on it - barbecue or Doritos
I find it hard to beat a good ole bologna just as you described, but add some mayo.
|Age Quod Agis|
Italian (with hots, damnit)...
Who can pick just one?
"We may consent to be governed, but we will not be ruled." - Kevin D. Williamson, 2012
"All the citizens of this land are of right freemen; they owe no allegiance to any class and should recognize no task-masters. Under the chart of their liberties, under the law of high heaven, they are free and without shackles on their limbs nor mortgages upon the fruits of their brain or muscles; they bow down before no prince, potentate, or sovereign, nor kiss the royal robes of any crowned head; they render homage only to their God and should pay tribute only to their Government. Such at least is the spirit of our institutions, the character of our written national compact."
Charles Triplett O’Ferrall of Virginia - In Congress, May 1, 1888
|Green grass and |
Yeah, homemade meatball sammich. Thick sliced crisp Blt with fresh tomato. A real hot roast beef sammich with homemade gravy. That is for starters.
"Practice like you want to play in the game"
|Character, above all else|
A Reuben with a few Black and Tans. McP's Irish Pub on Coronado Island has the best example I've ever had.
"The Truth, when first uttered, is always considered heresy."
Hard to say what is my favorite.
Italian sub. Grilled cheese. A perfect BLT. Reuben. PB&J. Had a great schnitzel sandwich the other day.
A local sub shop makes a "Hot popper" cheesesteak! It has jalapeños and cream cheese.
A top favorite is a Bobby from Capriotti's. Now that's a damn good sandwich, Thanksgiving on a roll!
http://shotworkspro.com - Much better than scrap paper! Use 'Take5' to get 5 bucks off.
|I Am The Walrus|
Italian beef, dipped with hot peppers
Pretty much in that order.
#13 original Italian at Jersey Mike’s with extra oil, vinegar, and oregano...Mike’s way.
At home...BLT with chedduh and a fried egg that’s juuuuuust a tad runny and puts a little melt on the cheese on lightly toasted Oroweat Health Nut bread...heavy on the Duke’s mayo.
"If you’re a leader, you lead the way. Not just on the easy ones; you take the tough ones too…” – MAJ Richard D. Winters (1918-2011), E Company, 2nd Battalion, 506th Parachute Infantry Regiment, 101st Airborne
"Woe to those who call evil good, and good evil... Therefore, as tongues of fire lick up straw and as dry grass sinks down in the flames, so their roots will decay and their flowers blow away like dust; for they have rejected the law of the Lord Almighty and spurned the word of the Holy One of Israel." - Isaiah 5:20,24
|my existence, while grotesque and incomprehensible to you, saves lives|
Italian roast pork hoagie with brocolli rabe and provolone. There is another version which substitutes sweet italian sausage for the roast pork.
For those of you who have not had one,, I know, it sounds weird, but it is so good.
"I don't own the night, I only operate a small franchise" - Author unknown
|Yeah, that M14 video guy...|
Dave's killer bread, (seven grain), Best Foods olive oil mayo, green leaf lettuce on both flanks. In the middle: two slices of Boar's Head Mortadella with pistachio sandwich meat, two slices of Vlasic Bread & Butter chips, salt and pepper from the grinder, one slice of Boar's Head imported Swiss, two slices of Boar's Head olive loaf sandwich meat.
Accompanied by Kettle brand Krinkle cut Salt & Black Pepper chips.
Other sandwich meats I commonly use are Boar's head Deluxe ham and Genoa Salami.
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www.tonybenm14.com (Site under construction).
Prosciutto and fresh mozzarella with lettuce, tomato and olive oil on fresh Italian baguette.
Corned beef and pastrami on rye with brown mustard.
Chopped chicken liver on dark bread with onion and brown mustard.
Cream cheese with lox, and capers, or onion, on a fresh bagel.
“There is love in me the likes of which you’ve never seen. There is rage in me the likes of which should never escape."
—Mary Shelley, Frankenstein
|Membership has its privileges|
Reuben here, traditional or turkey.
Niech Zyje P-220
|We gonna get some |
oojima in this house!
Muffuletta. With no bread nowadays.
TCB all the time...
|Smarter than the |
Crawfish poboy. Not many places do them, but I like it more than shrimp.
|Little ray |
Good pastrami on rye
Oyster po' boy
The fish is mute, expressionless. The fish doesn't think because the fish knows everything.
|always with a hat or sunscreen|
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
|Drill Here, Drill Now|
Cuban sandwich. My favorite is a twist on the traditional with substituting low-n-slow smoked pulled pork for sliced pork.
BLT is a close 2nd. Summertime it's made with my homegrown organic maters. Usually buy something fancy (e.g. kaiser roll) from HEB's bakery, and some thick cut HEB bacon. I don't ruin it Mayo either as it's gotta be Miracle Whip.
Bahn Mi. I had never heard of them prior to a Sigforum thread. I've paid it forward and introduced people in 2 countries to this Vietnamese sandwich.This message has been edited. Last edited by: tatortodd,
Ego is the anesthesia that deadens the pain of stupidity
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Meatloaf, and PB&J w/ banana slices on toast.
Eating out Monte Cristo, though I love a good Cuban, which I have not located here in the Hills.
There are some good hamburgers here!
BLT in the summer, or when you want to wish for summer, but tomatoes in winter is an issue!
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