NFT: Your Favorite Sandwich & How You Put it Together -Or Do You?

The sailor sandwich, which is pretty much unknown outside of Richmond. Knockwurst, pastrami, melted swiss and spicy brown mustard on rye. I'm partial to the one at Chiocca's Deli.



I've never been able to make one at home that came out as good as Chiocca's. For a sandwich I can make myself, I like prosciutto, fresh mozzarella, thinly sliced tomatoes and a little oil and vinegar on ciabatta.

all day, every day.

That looks AwESomE!

Serious Eats is a great site for recipes and general foodie nerdiness.
Best F'ing Grilled Chicken Sandwich Ever - ( New Window )

I only make like one a year, but I go full-on Carnegie size.

Never been to Katz's so I can't compare.

In comment 12234809 gidiefor said:

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That looks AwESomE!

It is simple yet glorious.

monte cristo sandwich. Ham, swiss cheese, a bit of mayo, heated up to melt the cheese.

No doubt it would be better with emmenthal or gruyere cheese, but I'm a peasant.

I'm going to dream about that sandwich!

There is a somewhat-famous local coffee shop in Tampa called Buddy Brew that serves a sandwich called "The Churchill" which is pretty simple: Speck, pickles, onions, special mayo on a roll. Delicious.

My all time favorite sandwich though is the Sandy Sizzler, from the Cooper Deli in Irondequoit, NY.

BLT with an overeasy egg, like from the movie Spanglish. Even better if you have avocado.

roast beef and provolone on an onion roll with mayo

Pork is piled on a toasted hard roll
I ladle some vinegar based bbq sauce on the pork
couple forks of coleslaw (or a couple pickle slices in a pinch) to top it off.

Simple but it's the best sandwich I make all year.

Roast Beef on an Onion Roll.

But I'm a bit of a foodie, so I add salt... and get this, I also add pepper. People always ask me what I add to make it taste so great.

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tries to get a sailor in his mouth whenever he can?

This is not a surprise.

At Seton Hall Prep we'd walk a block south and get ham, cheese, and peppers, with oil & vinegar and oregano in a half round ciabatta loaf that was busting at the seams! (Similar ingredients were available at most NJ delis on traditional Italian bread.) Today if I don't make it my self, Jersey Mike's is close enough (even here in South Carolina).
I went to N.C.E. (now NJIT) which then consisted of TWO academic buildings separated by Central HS. At the south end of the "campus" was a very small luncheonette owned by the former manager of the Weequahic Diner (see: Phillip Roth - "Portnoys Complaint" or "Goodby Columbus") where EVERY day we would go for a "western omelette" with chopped Taylor ham, onion, green pepper and parsley (which EVERY day he called "chopped up money".)
You would have thought I would have tired of that, but to this day, if I am at a decent* diner (espec in NJ - say the TICK TOCK*; *OK, I know) I have to order a Western. At home it is a staple.
Sorry for the reminiscence, but if it connects with just one other BBI member, it was worth it!

Cuban sandwich, I can eat them at least 3 days a week!

Sausage on a hero topped with sautaed spinach

Sear it with a nice salty crust. Medium/ medium rare.

Get a loaf of Zurro's Italian bread or your favorite bastone. Put a little butter and garlic powder then wrap it in foil, to the oven for a 4-5 minutes at 400 degrees.

Red leaf lettuce, razor thinly sliced plum tomatoes with extra virgin olive oil, sea salt and fresh cracked black pepper. Thinly sliced red onion.

Boars Head Yellow American cheese and a splash of Peter Luger's steak sauce.

A Sunday afternoon, cold weather football sandwich if there ever was one.

In comment 12235309 Bleedin Blue said:

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Cuban sandwich, I can eat them at least 3 days a week!

BB - you should describe the contents of a Cuban Sandwich for the uninitiated - another fine sandwich selection imo

Black Forest Ham
Marinated Pulled Pork
Sliced Pickles
Swiss Cheese
Spicy mustard

all on a nice crusty baguette grilled and weighted down

So good

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Pulled pork has to be an american adjustment.

I like it better with the pulled pork.

The extra surface area retains more moisture from the juice it's cooked in

here is an essay with various history and quotes and descriptions of the Cuban Sandwich - really well done -- there's an annual festival in Tampa devoted to the Cuban Sandwich
Link - ( New Window )

the Cuban sandwiches of Harlem. Made by Dominicans, but I won't tell if you don't.

used to get cuban sandwiches - they also made this wonderful steamed milk and cuban hot chocolate drink - I used to get them together --- ate them piping hot right at the counter --- sigh!

a traditional cuban shop will make them either using a grille press - or by placing a large weight on the sandwich which is assembled and then cooked on a grill

definitely something one has to experience in life

and makes a reuben that I'm very lucky does not exist any closer to home, otherwise I'd need a rascal to get around town.

roasted veggie- eggplant, red peppers, maybe some mushrooms, cheese and garlic aioli and a plain ole cold Italian sub- salami, ham, mortadella, sliced onion, tomato and oil and vinegar. the Italian sub is what I take whenever I bring food on a plane.

gotta add some provolone to the sub

hero.

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In comment 12235715 Greg from LI said:

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Here's an article about it -- apparently the Deli Miles End - where jcn goes - takes the Montreal cut - which is the Brisket as opposed to the Navel (Bacon Cut) and wood smokes it with their own Montreal style spicing
Link - ( New Window )

Turkey, swiss, creamy coleslaw, thousand island dressing double decker on rye bread. Almost nirvana.

Honey-maple turkey, bacon, muenster, cole slaw, russian dressing on a hero.

pastrami and cuban sandwiches being mentioned. But I feel the need to mention The Beast from Cherry Valley. They're open 24hrs and make the best loaded sandwiches. Whether you're drunk at 2am or sober at 2pm, their sandwiches will taste amazing. I don't go there often, but when I do I pig out. One of the best deli's around.



Chicken cutlet with bacon, swiss, onion rings brown gravy on a toasted garlic hero

TWO kinds of fish?

If you're in the Jersey City area, West NY pretty much on any street corner you'll find a good Cuban sandwich. What's in it?

Ham, Roast Pork, Swiss, yellow mustard and pickle chips on good Cuban bread then pressed and toasted on a plancha til nice and crispy, then eat and Enjoy!!
Miami's Best Cuban Sandwich - ( New Window )

would have to be bagel with lox (prefer it open faced), hot corned beef with Russian on rye, or hot soppressetta and fresh moz with tomato, oil and vinegar.

Also need to make a shout out to the #1 from The Grey Dog (several NYC locations): Turkey, brie, tomato, and raspberry mustard on sourdough.

thin sliced roast beef, some black pepper, and swiss cheese, on a fresh toasted roll with au jus.

Tuna salad (I make mine with diced onions, celery and a dollop of sweet relish) topped with Ruffles potato chips on good white bread. I like Arnold's Italian white.

And I wonder why I'm a fat bastard.

I'll take the Beast or Bushman any day over any other sandwich. Pure awesomeness in your mouth.

And they probably do better business at 2am than they do at 2pm lol

lightly toasted Nova Scotia lox cream chees with chives Bermuda onion slice Beefstake tomatoes slice and a great cup of coffee