Who’s going to be our pioneer and make this sandwich and take a picture and send it in?
(And give us the review.)
The iOTWreport:
- Sourdough Bread lightly toasted with thin layer of mayo
- Roast Beef with Bacon
- Swiss Cheese with thin layer of spicy brown mustard
- Thinly sliced Beefsteak Tomato
- Layer of Romaine Lettuce
- Bed of Sweet Vidalia Onions
- Chopped pickles
- Minced garlic
- Horseradish
Raw garlic should never be eaten. Maybe some roasted garlic or garlic powder but raw garlic?
Minced garlic comes in a jar.
@Milo – I disagree that raw garlic should never be eaten, but the circumstances where I like it are quite limited. For this and other sandwiches, roasted garlic would be ideal. One or two whole roasted garlic cloves squeezed out into a paste and spread on the toasted bread would be terrific!
Sounds like a great combo to me.
The iOTWreport sandwich doesn’t sound bad but it smacks of being “designed by committee” because, um, it was. There is no ingredient that I don’t like, but the combination is out of balance. I guess it is the last three: chopped pickles, minced garlic, and horseradish that put me off just a little bit. I’ll give it a try, though, and hope to be surprised.
BFH minced garlic in a jar is still raw and I wouldn’t eat it. I have a favorite of medium sliced beefsteak tomatoes with a thin layer of mayo and garlic salt, yummy, but I would never substitute that with raw minced garlic. Otherwise, the combo does sound terrific.
Horseradish? Yechhh
There is NO other tomato than a Hanover tomato.
I might try it in July.
How should the bacon be cooked?
Crispy, so it crumbles and falls out when you pick the sandwich up?
Soggy and chewy?
This is a vital detail that must be debated….
BACK TO COMMITTEE!!!!!
Roast beef with swiss cheese?
I bet there was a swiss cheese super PAC that paid somebody off.
“Minced garlic comes in a jar.”
What’s gray and comes in quarts?
izlamo delenda est …
I’ll take two. 😀
I have tuna fish in the fridge. Does that count?
Sperm Whale?
I’m sorry, but I distinctly said, “Italian bread.”
I agree with Uncle Al.
While I like the ingredients (except tomatoes), there are just too many of them for a single sandwich. The flavors would conflict.
I’d be happy with roast beef (medium), romaine, a few slices of sweet onion, a thin smear of brown mustard, and dill pickles on the side.
(Don’t need no stinkin’ garlic on this baby.)
“Lightly toasted” before or after build? That makes a big difference.
Before I journey to the farmers market, I’m assuming items selected are not brand specific?
I’m pretty sure the Georgian Vidalias have arrived by now. Don’t know about beefsteak tomatoes this time of year. I don’t like cucie tasting pickles, I’d be belching them all day. Are kosher dill Vlasic’s okay? Hard drier Swiss, Finland style, or soft like a Havarti? Hickory, apple wood smoked, maple peppered; ect,ect bacon? I currently have four different levels of ‘spicy’ mustard, but that is okay I’m getting pretty hungry thinking about the sandwich(s).
Hold the pickle, hold the garlic, easy on the horseradish.
WTH — the mark of a foodie is the mark of a Liberal !!
Don’t forget the Tums. You’ll need ’em after you eat that Heartburn Special.
;P
The first person to build it, with their modifications, for type of mustard, onions, etc. and sends in a recipe and picture, forever cements the iOTWreport.
Spicy brown mustard is simply wrong for this sandwich.
Dijon is far better any day of the week.
FYI, Publix Dijon is as good or better than Grey Poupon at half the price.
I don’t know. I think the official IOTWreport should be an exercise in patriotism. That’s why I lobbied hard for the American cheese.
Roast beef with ham and American cheese sounds good. And I concur with the sourdough bread because this sammich is obviously going to need a substantial crust.
About the rest, I don’t know. I’ll have to think about it……when I awaken from my antihistamine-induced haze of stupidity.
I’ll work on it this week. One problem is at this time of year in Ohio all we have is the despicable pink things that are labeled ‘tomato’. They should be a substitute for baseballs.
Chopped garlic in a jar? Never, never, never.
I’m thinking pan toasted chopped fresh garlic mixed in with the mayo.
Amounts aren’t specified so perhaps some of the ingredients could be combined in small amounts to make a sauce like Dave’s Cosmic Subs uses
https://www.davescosmicsubs.com/
Nathan’s makes the only pickles we use
http://www.nathansfamous.com/products/pickles
Making a grocery list now.
BFH you need to have a whistle naming contest for this creation.
Eugenia.you have carte blanch to modify and create the iOTWreport.
@BFH:
You likee?
Sounds delicious even with the variations. Maybe the most contentious ingredients, like garlic and horseradish should be optional.
‘Eugenia.you have carte blanch to modify and create the iOTWreport.’
Hee! Thanks but I am much too indolent to attempt 1/4 of what you do.
Uncle Al’s repast version suits me better.
Hm-m-m-m-m 2 or 3 sauces to choose from going from light on some ingredients to more er, um inclusive.
Julia Jr.’s on it.
Another idea. This could be made into a knife and fork sandwich casserole like the reuben sandwich casserole.
http://allrecipes.com/recipe/25407/reuben-casserole/
Did I say I haven’t eaten today and am hopped up on strawberry guava tea?
Photos incoming!
Ok, that’s a good sandwich…better than I thought.
Here’s what I subbed-out as a significant ingredient: I swapped out the chopped garlic and horseradish for a chipotle aioli. It has the same “kick” and some garlic undertones as the others but I think it blends better. I spread this on the top slice and mayo on the bottom slice.
I didn’t have Swiss so I used Cheddar.
I subbed Roma tomatoes for Beefstake but this won’t be a real taste difference so it really isn’t a significant change.
I caramelized the onions…definitely need to do this.
The chopped pickles went on the top, embedded in the aioli.
Bacon was cooked to crisp.
I’d make it again.
(Photos emailed to BFH’s gmail)