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Nothing beats the grease trucks in brunfus...
sloppy joe... not the one "y'all" are thinking about....
just go to Katz's...
better yet go to staten island. best sandwiches on planet earth. I miss them so, but to get there costs a HEFTY toll!
This post was edited by CoachGomez214 15 months ago
Bread, Peanut Butter, Jam. Hold the .
This post was edited by ToDAT House 15 months ago
Nothing beats a little leftover roast and some horseradish sauce, either.
Smoked pulled pork shoulder dipped in a cider vinegar and beer jus, barbecue rub, slaw, and mustard barbecue sauce on a toasted bun. Takes all day to smoke the pork shoulder but oh so worth it.
Two slice of asiago cheese bread
Byerlys parmasean dressing
Spinach some kind of lettuce
Two slices of longhorn cheese
1/3 LB of smoked turkey
Toasted w/ panini grill
I'm pickin' up what yer layin' down, partner!!
Turkey and Bread
I add $2 of Italian salame at Mario's the best Italian deli in LA
What is happiness? The feeling that power is growing, that resistance is overcome.--Friedrich Wilhelm Nietzsche
I love a Greek gyro or middle eastern donor kebab
good stuff by all, I like a fried bologna, buy it in the roll not precut in the pack, cut it bout 1/2" thick or so and slice of velveeta bout as thick to melt on the bologna, blackened Treat slices (usually 2 to fit well on the bread) heavy mustard and regular Lays chips on there too, smash it all down and have at it.
I'm on board with the döner kebab sandwich I got while in Germany. It was big and only cost 3 euros. Freakin delicious.
he wouldn't let his players pose in the Playboy All-American magazine edition, he said, "Cause you can't play football with an erection."
I ate a donor kebab every day for about two years while living in Europe. Those were different years than the year in Germany when I ate a bratwurst with bread and mustard every day
A couple of young grads from my college opened up a donor kebob shop here in LA. It does well
I'm gonna have to investigate fried bologna. No valveeta for me though I think
other types of cheese will work, doesnt need to be as thick either
I'm also a big fan of pimento cheese done the right way.
Anyway sandwich I like with it goes like this:
A good loaf of deli multi grain wheat bread and I mean homemade loaf not the sliced crap (Cut the old subway method and toasted with olive oil, salt and pepper)
About a lb to a lb and a half of homemade pimento cheese (recipe attached)
1/2 lb of genoa salami
1/2 lb of capricola
1/2 lb of prosciutto
A bunch of frisee
heirloom tomato (with salt and pepper on top of the slices); My favorites are smiley's that I grow personally
cherry peppers in vinegar
extra mayo on both top and bottom of bread
1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar (I like the good Wisconsin or Vermont stuff from a cheese shop)
1 cup grated white cheddar (same as above)
1/2 cup mayonnaise
1/2 teaspoon blackening seasoning
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
A bunch of Cracked black pepper but to taste if you aren't as big a pepper fan as I am.
This post has been edited 2 times, most recently by RATT 15 months ago
You could always use any type of cheese that you like I'm sure. Velveeta just melts better than most and I'm sure that is why the guy went in that direction. You could always through a harder to melt cheese on top of the fried bologna and then squirt some water around it after you put it on top of the meat. After you do that, cover the bologna and cheese with a pot lid and let the water steam/melt the cheese. It does wonders for harder to melt cheeses in the time needed to not burn the meat.
Is that for one person? It sounds like a 4 pounder
It is but it's like the sandwich that I put in the OP.
I don't eat it in one sitting. I just go ahead and make the thing and wrap it tightly in tin foil. It makes about 4 real good sandwiches. It will be about the same size as the one I posted though for a good idea.
As long as you get it wrapped tightly and eat it within about three days, it only gets better the longer it sits and the flavors meld.
Sounds like it would get soggy overnight. I don't like soggy
I typically leave the mayo off until I cut the piece I'm going to eat and then add it right before. You leave the condiments off and everything stays fine. I know what you mean though. Once the veg gets soggy it isn't worth a damn. That is why I toast the bread with the olive oil before putting anything on it. I don't use the oil afterward.
You always need something sweet to finish off your delicious sandwich.
I want another recipe folks. No Sh*t. This is the self-help thread of the year for folks who wanna edge in their sandwich preparations
if you do it, take pictures and post.
I am cutting weight right now, got about 5-6 more pounds to go, then this will be my celebration of cut over.
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