Crazy Sandwiches – IOTW Report

Crazy Sandwiches

Tuesday, 8 September 2020, 18:57 BFH Uncategorized 84

We currently have a post about sandwiches.

It got me thinking. You guys must make some of your own concoctions that aren’t exactly commonplace.

Give up your sandwich recipes here. And if you don’t have a name for them, I’m sure the peanut gallery will help you out.

84 Comments on Crazy Sandwiches

  1. Simple variation on a PB&J: 2 slices of bread, coat both with a little honey, then PB, put fresh sliced fruit in the middle. I prefer banana, peach, or strawberry. Make it as thick as you like.

    12

  3. My favorite bagel N cream cheese toasted with a thin slice of sweet onion and slice Tomato is my go
    to right now. Been giving away Tomato’s for some time now. Hubs did
    a fine job in the garden this year.
    Another Tip: Small bagels from the grocery serve open face.

    5

  4. No no no. To make a PB&J you put the peanut butter and jelly in a small cup and mix it together until it’s a purple goo and then spread that on the bread.

    10 times better than a standard PB&J.

    8

  5. Steak and cheese with pepperoni and bacon. Peppers and onions of course, mushrooms if you like them.

    Another one is an Italian beef sandwich with an Italian sausage embedded in it and covered with marinara. I think they call it a cheef in Chicago. It’s awesome.

    11

  7. I used to make a hamburger variant for the coworkers at Boomerangs that is really pretty simple, but everybody loved them. It was just precooked bacon squeezed into a ball and then I formed the hamburger patty around it.

    Like I said, pretty dumb, but popular.

    11

  10. Peanut butter on one slice of bread, mayo on the other, sliced bananas inside.

    Not my recipe but I tried it because it was Elvis’ favorite sammich.

    Extra fat f*ck points if you put potato chips inside.

    8

  12. @Erik, there’s a guy in my area makes sausages of several types, he has a hamburger bacon blend, ground, and it makes awesome burgers, meatballs, and meatloaf. I think it’s 80/20 chuck mixed with hickory smoked salt cured bacon. Totally worth an early grave.

    9

  16. Ramen sandwich. Cook the noodles drain completely, stir in the flavor packet and add grated parm. place noodles between slices of bread slathered with mayo. I guess you could call it The Keto Killer. This concoction is usually reserved for lean times. Like MJA said. “what am I, made of money”?
    Ps. A glob of butter is also added to the mix.

    8

  18. How’s this for a breakfast ‘sammich’, open faced:

    (1) egg
    (1) piece of bread, WHITE works best
    (1) glass jar with very small opening

    Lightly butter bread BOTH sides and put bread on clean surface.
    Take the glass and make FIRM imprint into the bread.
    Remove the circle.
    Lightly butter skillet/pan
    Crack egg into hole in the bread.
    IF you like easy up, just keep an eye it, IF you like it over easy go for it!

    Add a slice of cheese (thin tomato,etc.) AFTER you flip it, cover (to melt the cheese) and then salt and pepper to taste.

    That is a Peggy(my mom) Special. IF you are a purest there is no cheese…

    And you are welcome…

    10

  19. Elvis’s favorite Sandwich…could be had at the long defunct Colorado Mine Company in Glendale Co…Can still be had at ‘Nicks Cafe’ in Golden Colorado, around 8th and Union, by the chef inventor of the sandwich…https://www.southernliving.com/dish/sandwich/elvis-favorite-sandwich that was confirmed to me by a cop that used to be called in when Elvis flew in….Now ask me which Denver TV personality was caught doin the horizontal bop with the King….they made their own sandwich….

    4

  21. Did you ever see John Pinnette?
    He has a bit about get outta the line-people who couldn’t make up their minds at Subway. He says my theme: I knew what I wanted on my sandwich since I was 5!!
    Bread, preferably sourdough, mayo mixed with homemade pluot butter, horseradish mustard and sliced ham. That’s my sandwich of choice today.
    I do reserve the right to change my mind tomorrow, or later tonight.

    7

  23. I’ve also made a salad sandwich.
    crusty bread, mayo, olive oil/salt, green olives, pepper, lettuce, tomato,etc., American cheese (white) or whatever cheese (lol). Throw in a couple of potato chips, crush, enjoy.

    3

  24. Favorite breakfast sammich is crispy thick cut bacon, a fried egg that was fried in the bacon grease, a piece of cheese on top and all of that served between a glazed donut that was sliced like a bagel

    5

  28. ….I’m standing on the dock watching the peanut butter and bacon fried sammich ship sail away.

    I can’t go on that journey.

    That ship is sailing into the undiscovered country.

    Possibly to that crazy island where all the wild things are.

    5

  32. Well, I’ve been searching for something new and different….in a good way.

    Nothing personal but I haven’t seen it yet, maybe because there are a limited number of ways to serve up what is available.

    That puts me back to burger, cheddar cheese, some sauce and lettuce. That makes my taste buds very happy.

    3

  33. My cousin makes green olive sandwiches and then drinks the leftover juice from the jar as he eats the sandwich. He’s been doing it for 50+ years.
    Yeah – he’s kinda nuts…

    6

  34. Since I’ve been doing low carb, I’ve been making cheese “sandwiches” in my waffle maker. Just some grated Parmesan and a little mozzarella between two slices of American and heat up till the edges are burnt – who doesn’t like burnt cheese? You’ll thank me later.

    7

  37. 1 Shit on a Shingle

    2 Baggins Sundowner – turkey, stuffing, cranberry sauce, it’s basically Thanksgiving dinner, sandwich style.

    3 Fried bologna with melted cheddar cheese on toast.

    All of these are a ❤️ heart attack on a plate, but remember it’s all about moderation. 😁

    4

  38. PB & J with crushed potato chips on white bread.

    Scrambled egg (like an omelette without the fixins inside) with mustard and Miracle Whip.

    I guess I still eat like a child when left alone with the TV remote.

    3

  43. Pasquale’s Stromboli “Steak” Sandwich. Very savory and satisfying;
    French bread cut sandwich style to size.
    Make a spoon depression on lower slice and fill with mushroom gravy (Heinz in the jar is fine) and a TBSP of Dawn’s Fresh Mushroom Steak Sauce (critical ingredient, can get on Amazon if not in your store).
    On the gravy, sprinkle on plenty of diced onion and a big handful of shredded mozarella cheese. Don’t get cheap with the gracy or cheese. The more the merrier.
    Baste top of bun with garlic butter (garlic salt and melted butter).
    Bake @ 350F until edges are brown and cheese well melted.
    Grill hamburger seasoned with steak salt (Pasquales uses salt and pepper.
    Put it all together with dill pickles. You’ll thank me later 😉

    1

  50. A dish I learned from my latino wife is called a pata-leo and I have since expanded on it.

    it is a round piece of very thin uncooked dough that you can find in the spanish section of any big grocery store, then you add already cooked hamburger seasoned to your liking, add a few olives with pimentos in them and fold it over to make a half circle then use a fork to crimp it shut. Once that is done you either bake it in the oven (my way) or you deep fry it in oil.

    Either way you have a crispy meat-pie treat after about 5 minutes.

    I have changed the ingredients over the years to include basically any kind of pre-cooked meat, tried it with cheeses, veggies, rice, and just about any other thing you can think of that would taste good fried or baked into a crispy sandwich.

    If you have a sweet tooth you can use any kind of jam as a filler along with pieces of your favorite fruit and serve it with ice cream and you have one hell of an easy cheap homemade delicacy!

    The HELL with my cholesterol levels…. that’s what they make the cholesterol pills from your doctor for!!!!!

    4

  51. Liverwurst, IF eaten at all, sliced THIN with onions, light mustard and capers on pumpernickel (or a nice marbled rye). THE ONLY WAY TO EAT LIVER.

    THAT is a recipe from a place called McSorley’s Ale House in NYC…

    It also reminds me of my dad, he loved liverwurst!

    And I noticed liverwurst got a bum rap on that last post…if you get in a deli that still has it, when it is sliced there is that plastic casing that remains…

    Talk about extruded compression.

    3

  59. Why does liverwurst lag in modern times yet SPAM and Scrapple thrive?!?

    I was told ‘shares’, in Hormel, went UP during the lockdown.

    @BFH – we were there there from about 1983-1990. Every other Saturday night, people use to sing God Bless America in the back. Do YOU remember NO ‘female’ toilets?!?

    OLD OLD artwork, and NYC scenes, ALL over the walls. There is TWO INCH thick dust on the light fixtures over the bar that they PRIZE dearly.

    We more or less stopped going as a group when they installed the womans toilet and they stopped allowing people to sing GBA, okay so they/we were drunk.

    (cue sponge bob) Who cares!?

    You could only order two types of beer MADE in the joint, one was light and the other dark, they were a buck fifty at the time.

    I think the liverwurst, at one point, was the ONLY thing on the menu?

    Again, when I get it, Boarshead is thee way to go!

    Ghost (of NY)

    2

  66. Grilled Sweetbread sammich — Parboil your sweetbreads¹ until cooked, then slice across the middle sort of like slicing a bagel. Grill the slices on a medium-hot charcoal or gas grill until the edges and ridges are browned and a bit crisp. Put on crusty french rolls or baguette, squeeze fresh lemon juice on it, sprinkle liberally with coarse salt, and enjoy!

    I learned about this scrumptious sandwich in Argentina many years ago at a place trying to cater to expats. It had a sign over the door advertising “Lunchs” and “Sandwichs”. The street cart vendors made better ones, though.

    1. You may not want to know this, but sweetbreads are the thymus glands from a calf. It may help to use the Spanish word: mollejas.

  67. I have 2 that I love, the first is my own creation. Fried garlic bologna, throw in some good old Spam & american cheese. Best results if you use a cast iron skillet! The 2nd is my uncle’s all time favorite, peanut butter & bacon. The best breakfast sammitch evah!

  72. 71 comments!!

    One of my favorite sandwiches is Ina Garten’s Smoked Turkey Tea sandwiches.

    Two slices of raisin bread, crusts removed. Cream cheese mixed with finely chopped scallions on both slices of bread. Layer of thinly-sliced smoked turkey. Layer of basil leaves. Cut into quarters, diagonally. Yum.

    I also really like Boar’s Head Classic Deli Reuben sandwich. I’m not sure what the sauce is, but it’s pastrami on good rye with cole slaw. Big, fat, and dee-lish.

    1

  74. @MJA – when we lived in the Bronx, we ate those empanadas and while watching the little league games, they were 75 cents each. An old Puerto Rican dude sold them out of the back of his station wagon.

    Simple beef pattie, I think with Adobo, red and green VERY minced peppers?

    Now I make them myself! You can get the casings for them these daze in the big supermarkets, same casing as an egg roll! Just different contents…

    Like a perogie…without the boiling in the water. BUT in OIL instead…

    1

  75. three: Liverwurst with red onion and Woeber’s Jalapeno mustard.

    Pastrami, vinegar cole slaw with swiss cheese, mustard

    Peanut butter and molasses. The molasses gets a little crunchy

    Oh a 4th – cream cheese, green olives and pecans on crusty bread or roll.

    Earlier today I was so hungry the cat’s Fancy Feast Liver and Chicken smelled really good. He ate it before I could sample.

    1

  76. Thanks @cslamer for that one! Surfed pass it…

    ALL cultures have a form of this, think Jamaican Beef Pattie? WITH cheese. BUT in that case? Prepared BAKED with a flaky crust.

    2

  78. Here in the center of everywhere America or even west/east of here the empanadas are known as pierogies… the Welsh, English, Aussies and Kiwi’s call them hand pies or pasties….DELICIOUS EVERYWHERE!!!….

    If they are made with peanut butter, bacon and bananas they are known as Elvizapatas….prove I’m wrong. I’ve seen em on a menu… maybe in Moab?…maybe in Valdez?….

  79. Hey Eugenia….I’d never been exposed to Woebers before I moved to Kansas…..Woebers horseradish/ mayo on the side of a grilled steak will make you rethink your shoe size!…Buy yourself some Woebers. You’ll thank Eugenia, she gets 10% of all new sales…..what?….

    1

  80. The person who invented the sandwich was a Brit (Lord Sandwich). We Brits have had a different name for sandwiches for quite a while now. We call them “butties”. A butty must be made with sliced white bread, each slice spread with an eighth of an inch of firm butter (hence “buttie”). The “classic” butty is a chip butty with malt vinegar (British chips are known as Fries in the US).

    I grew up with all kinds of butties; chip, bacon, sausage, fried egg, jam, honey.

    I had an aunt who used to give us sugar and chocolate butties. White sugar sprinkled on the buttered white bread and topped with grated Cadbury’s milk chocolate.

  82. Homemade Yumbo (the old BK sandwich from decades ago).
    Two or three thin slices of deli ham, two slices of American Cheese, one hamburg bun, one baggy.
    place a cheese slice on both halves of the bun, put the ham in the middle and close the bun. Place the sandwich in the baggy and sprinkle a few drops of water into the bag, seal it and place it in the microwave. With a 800 watt microwave go on high for about one minute (it may take a few times to get the timing down pat). Halfway through turn the sandwich over. When done the bag will have expanded like a balloon and the hot, melty and tasty treat awaits you within. Takes about three minutes all in and takes like the old Yumbo. Outstanding late night snack!

  84. Cream cheese & chopped green olives on cinnamon raisin bread. Actually bought one back in ’72 when the place that I worked had a food service. I was curious. The salty/sweet combo was very good. Been making them ever since. Don’t knock it ’til you’ve tried it.

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