Gnome sammich, of course!!
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| Sammich Challenge ... https://gladerebooted.net/viewtopic.php?f=2&t=939 |
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| Author: | Khross [ Mon Nov 23, 2009 1:14 pm ] |
| Post subject: | Sammich Challenge ... |
What's the best sammich you've ever had? |
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| Author: | Müs [ Mon Nov 23, 2009 1:24 pm ] |
| Post subject: | |
Capriottis here in Vegas makes a pretty kickass Philly, as well as an awesome Italian Sub. Panera's Italian Combo is pretty awesome too. |
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| Author: | Kaffis Mark V [ Mon Nov 23, 2009 2:08 pm ] |
| Post subject: | |
Ham sandwiches with leftover Christmas glazed ham and swedish mustard on day-old limpa. Sometimes some Swiss cheese and/or onions, but these are quite optional. On a more standardized note, Penn Station makes delicious Italian subs and cheese steaks. |
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| Author: | Foamy [ Mon Nov 23, 2009 2:40 pm ] |
| Post subject: | Re: Sammich Challenge ... |
Pulled Pork sammich with roasted hot peppers from a local cafe called Sessano's is pretty awesome. I don't think it can top a Reuben, though. I have yet to have one that I would consider, by far, the best. Closest to the perfect Reuben (That I have had) is from a restauraunt called "Rock Bottom" |
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| Author: | Jasmy [ Mon Nov 23, 2009 2:48 pm ] |
| Post subject: | Re: Sammich Challenge ... |
Gnome sammich, of course!!
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| Author: | Rafael [ Mon Nov 23, 2009 2:56 pm ] |
| Post subject: | |
Either Jack Stack's or Big T's back home. Their burnt ends Pork or Pit Beef is just unreal. Best BBQ sauces, too. |
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| Author: | Kaffis Mark V [ Mon Nov 23, 2009 3:24 pm ] |
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Ooh. A shop near my work called W.G. Grinders does a fantastic barbeque pulled pork sandwich in the summer. |
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| Author: | Midgen [ Mon Nov 23, 2009 7:22 pm ] |
| Post subject: | |
It would be a tossup between Meatloaf Sammich made from home-made meatloaf (either open face with gravy, if that counts as a sandwitch, or between two slices with whatever I felt like spreading on there), and Post T-Day Turkey Sammich with dressing and cranberries, or whatever other leftovers I could wedge between two slices.... I've had sandwich's from just about everywhere.. hard to top either of those for me... |
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| Author: | Micheal [ Mon Nov 23, 2009 8:45 pm ] |
| Post subject: | |
So many possibilities, so many good sandwiches to choose from. Aged roast beef, smokey gruyere cheese, a tad of (I kid you not) Grey Poupon mustard, no mayo, lettuce, tomato in season, on a multi-whole grain bread. Pickle and cole slaw on the side, and an excellent glass of iced tea (orange pekoe I think) finished the lunch. I savored it slowly, enjoying the day, talking with my wife on one of our getaway trips. We were in Monterey at the time. |
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| Author: | Jasmy [ Mon Nov 23, 2009 9:10 pm ] |
| Post subject: | Re: Sammich Challenge ... |
I made myself an excellent hamburger.... very lean ground beef patty, sprinkled with garlic powder and black pepper, then grilled topped with sharp cheddar cheese, melted slowly over the fire on a toasted Earthgrains wholegrain thin bun with catsup, Gulden's mustard, a thick slice of red onion, slice of tomato, sliced kosher dill pickles, romaine lettuce yummy goodness...even better than gnome!!! 
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| Author: | Oonagh [ Mon Nov 23, 2009 9:18 pm ] |
| Post subject: | Re: Sammich Challenge ... |
Panera's Tomato & Mozzarella |
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| Author: | Pheona [ Mon Nov 23, 2009 11:38 pm ] |
| Post subject: | |
We ate lunch at firehouse subs today. Their steak and cheese (with mushrooms) is awesome. Panera makes a really good turkey and artichoke. That's probably my favorite. |
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| Author: | Shelgeyr [ Tue Nov 24, 2009 12:26 am ] |
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A date once took me to a hole-in-the-wall place on or near South St in Philly for the best damn Reuben I've ever had. Sadly, I can't be more specific than that. We walked to the place in the middle of the night and the sandwich was to die for. |
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| Author: | Vindicarre [ Tue Nov 24, 2009 2:13 am ] |
| Post subject: | |
It's a tie between a Cuban sandwich (ham, roast pork, swiss etc.) at Havana Restaurant down the street, or a Gyro from a literal hole-in-the-wall (the guy stuck his head out to get my attention) in Crete. |
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| Author: | Loki [ Tue Nov 24, 2009 3:53 am ] |
| Post subject: | |
I had a Döner from a great place next to a Kirche in Weimar that was amazing. Yay Turkish food. |
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| Author: | Rorinthas [ Tue Nov 24, 2009 7:22 am ] |
| Post subject: | Re: Sammich Challenge ... |
I had a chilli cheeseburger in a restaurant in Myrtle beach. It was huge, tasy and the service was very excellent. |
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| Author: | Diamondeye [ Tue Nov 24, 2009 9:20 am ] |
| Post subject: | Re: Sammich Challenge ... |
I don't normally consider burgers to be sandwiches. Best one ever... Had an awesome Reuben in NYC when I was about 11. First and last trip to NYC that I enjoyed, too. Fabulous BBQ sandwich at a place called Skeeter Barnes along I-80 in Nebraska. Fantastic Panini and a restraunt of the same name here in Cleveland. That's everything that comes to mind. |
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| Author: | damaged [ Tue Nov 24, 2009 9:39 am ] |
| Post subject: | |
The Angry Dog in Dallas does a mean BLT. I prefer my own variation on the BLT, the BAT. Bacon/Avocado/Tomato, on sourdough. It's the only thing I actually like to have mayo on, really. For post turkey meals, toasted sourdough, lightly buttered, mounded with turkey. And I will usually make grilled cheese with sourdough (seeing a trend here?), with either cheddar, or gruyere, or whatever, with some sort of leftover meat in the middle. |
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| Author: | Monte [ Tue Nov 24, 2009 10:13 am ] |
| Post subject: | |
Blonde/Brunette |
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| Author: | Hopwin [ Tue Nov 24, 2009 12:29 pm ] |
| Post subject: | |
Simple corned beef on rye. No kraut, no cheese. Just the bliss of unadulterated corned beef. |
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| Author: | Stormwarden [ Tue Nov 24, 2009 2:44 pm ] |
| Post subject: | |
Bennigan's Monte Cristo. Heart attack in on a plate, that sandwich was. |
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| Author: | Khross [ Tue Nov 24, 2009 2:58 pm ] |
| Post subject: | Re: Sammich Challenge ... |
Two thick slices of pumpernickel bread toasted gently and covered on one side with mayo and the other with coarse ground brown mustard. Green, leafy spinach topped with tomato, red onions, and grated fresh horseradish, then dusted with fresh chopped basil. Add some char-grilled portabello mushroom slices brushed lightly with olive oil and chopped garlic from the grill and top with fresh mozzarella. Place in the oven just enough to start browning the edges of the cheese. |
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| Author: | Aethien [ Tue Nov 24, 2009 5:00 pm ] |
| Post subject: | Re: |
Stormwarden wrote: Bennigan's Monte Cristo. Heart attack in on a plate, that sandwich was. A good Monte Cristo is a joy to behold. I'm actually rather torn between that and a Reuben for my favorite sandwich, but I think the Reuben wins. So, do you go savory or sweet for your Montes? |
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| Author: | LadyKate [ Wed Nov 25, 2009 9:24 am ] |
| Post subject: | Re: Sammich Challenge ... |
Khross wrote: Two thick slices of pumpernickel bread toasted gently and covered on one side with mayo and the other with coarse ground brown mustard. Green, leafy spinach topped with tomato, red onions, and grated fresh horseradish, then dusted with fresh chopped basil. Add some char-grilled portabello mushroom slices brushed lightly with olive oil and chopped garlic from the grill and top with fresh mozzarella. Place in the oven just enough to start browning the edges of the cheese. I don't even like half that stuff but you make it sound so good. Its like letters to penthouse, but with sammiches! |
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| Author: | Foamy [ Wed Nov 25, 2009 9:30 am ] |
| Post subject: | Re: Sammich Challenge ... |
Khross wrote: Two thick slices of pumpernickel bread toasted gently and covered on one side with mayo and the other with coarse ground brown mustard. Green, leafy spinach topped with tomato, red onions, and grated fresh horseradish, then dusted with fresh chopped basil. Add some char-grilled portabello mushroom slices brushed lightly with olive oil and chopped garlic from the grill and top with fresh mozzarella. Place in the oven just enough to start browning the edges of the cheese. The Khross® Available for a limited time at the Doomstadt cafe. Try one now, or Doombots will come for you. |
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