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I'm sure there's a taco truck parked in Portland somewhere serving tropical fruit Tortas. Do edibles melt when you put them on a hot sandwich?And pineapple.
I'm sure there's a taco truck parked in Portland somewhere serving tropical fruit Tortas. Do edibles melt when you put them on a hot sandwich?And pineapple.
I had some Barry White playing in my mind while I read this.11:08 and time to make my sandwich! Best part of my day, right here. Which is a tragic commentary on my life.
We start with this bread. Toasted on level 3 - warm and crisp but nowhere near approaching burnt territory.
One slice gets Spicy Harissa Mayo, the other is getting Maille Old Style Mustard.
Up next, a few pieces of crisp, cool iceberg lettuce.
Today's meat selection is Ham Off the Bone, which was on sale at Fred Meyer this week.
Finally, the pièce de résistance - TWO types of pickles. Grillo's Hot Spears and Bubbies Bread and Butter. Love the hot and sweet.
My son has worked at Jersey Mike's for a couple of years now. I like to think he got his sandwich skills from me. Except he can use a slicer and I'm not allowed anywhere near one of those.
...and whatever amount of bacon you are thinking should go in the sandwich, double it and you will be good.ETA: For perfect you need a quality tomato and add some cracked black pepper to the layer of mayo before you put the rest of the ingredients together. Also, the lettuce needs to be fresh but not a lot.......a very thin layer just for the coldness/crispness to off set the bountiful flavors of the bacon & tomato.
for spelling this correctly. Switching the N and H is a common mistake.#4 Banh Mi
for spelling this correctly. Switching the N and H is a common mistake.
I had some Barry White playing in my mind while I read this.
The next time you come into town and ignore me, we can pretend to go to a local taqueria that serves amazing tortas and I'll show you how a pineapple enhances the torta experience.I'm sure there's a taco truck parked in Portland somewhere serving tropical fruit Tortas. Do edibles melt when you put them on a hot sandwich?
Wait, wait, wait, you're asserting that there are good tortas in Portland??The next time you come into town and ignore me, we can pretend to go to a local taqueria that serves amazing tortas and I'll show you how a pineapple enhances the torta experience.
Gotta come to the southwest for one.Before this thread, I don't think I ever heard of a torta. Somebody send me one. I want to try it. Also, being a Northeast Ohio guy, Po' Boy to me has a different meaning than this chart describes. Yes, I am familiar with the fried seafood thing, but for a Clevelander, a Po' Boy = Polish Boy, a smoked sausage (best deep fried with a great crispy skin with a snap to it when done right, but often just done on a flat top) with slaw, fries, and BBQ sauce. Polish Boy
I like it. Thoughts though on toasting the bread? Seems like would put this on another level (but I do like hot sandwiches).The General’s 5 Star go to. Probably have eaten approximately one thousand of these.
• Dave’s Good Seed Bread (a fairly thick wheat bread with some random seeds on the crust). A touch of sweetness. The key is that it is hearty enough to not fall apart but not too thick either. The bread isn’t the star, it’s the foundation though like a good bass player.
• A solid Honey Roasted Turkey - you don’t have to go crazy here but can’t go super cheapo either. Boar’s Head is fine.
• Tillamook Swiss Cheese; 2 slices.
• Onion, tomato, lettuce. Careful with the lettuce as it can be a PITA if it’s too thick and it’s not there for anything other than light texture.
***If I have avocado that is in the 1 hour window that they are edible I smoosh up about a 1/4 of one of these and blend into the mayo.
• Aforementioned Mayo with Sriracha
• Dash of pepper
Cut in half and serve promptly.
Approved. I personally don’t because I like how the bread gets a little squishy with the Mayo but i could see that adding a nice texture component.I like it. Thoughts though on toasting the bread? Seems like would put this on another level (but I do like hot sandwiches).
I like it. Thoughts though on toasting the bread? Seems like would put this on another level (but I do like hot sandwiches).
Approved. I personally don’t because I like how the bread gets a little squishy with the Mayo but i could see that adding a nice texture component.
I'm sure there is some gastropub serving craft sours that pair perfectly with their fruit tortas.Wait, wait, wait, you're asserting that there are good tortas in Portland??
ETA: I see now why you claim pineapple enhances the flavor. Next time you're in AZ I'll get you a real one.
Wait, wait, wait, you're asserting that there are good tortas in Portland??
ETA: I see now why you claim pineapple enhances the flavor. Next time you're in AZ I'll get you a real one.
Gotta come to the southwest for one.
I like it. Thoughts though on toasting the bread? Seems like would put this on another level (but I do like hot sandwiches).
You DIP your hamburger? Mind. Blown.
No doubt for SoCal. I consider that part of the southwest.California can throw down too.
I preached this numerous times to anyone who will listen, but the key to a good Torta is the bread. Fresh is a obvious requirement, but the thickness matters as well. Too thick and the ratio of bread to ingredients will be too high. Too thin, and it will fall apart before you're done eating it. It seems so simple, but it gets screwed up all the time
11:08 and time to make my sandwich! Best part of my day, right here. Which is a tragic commentary on my life.
We start with this bread. Toasted on level 3 - warm and crisp but nowhere near approaching burnt territory.
One slice gets Spicy Harissa Mayo, the other is getting Maille Old Style Mustard.
Up next, a few pieces of crisp, cool iceberg lettuce.
Today's meat selection is Ham Off the Bone, which was on sale at Fred Meyer this week.
Finally, the pièce de résistance - TWO types of pickles. Grillo's Hot Spears and Bubbies Bread and Butter. Love the hot and sweet.
My son has worked at Jersey Mike's for a couple of years now. I like to think he got his sandwich skills from me. Except he can use a slicer and I'm not allowed anywhere near one of those.
I moved to portland from California two years ago and I can assure everyone there is no good Mexican food here. I’ve tried, I really have. It’s just universally bland. A little pineapple in it might make it better actually.
No doubt for SoCal. I consider that part of the southwest.
just don't zelle itThe restaurant scene is horrid for Mexican here, but again, you have to look for the smaller places - the food trucks and taquerias. Go to Sanchez Taqueria in Tigard off 99. Get the Torta - dealer's choice but the Al Pastor is terrific. If you hate it, I'll PayPal you the cost plus gas money.
Disagree. I love a good peanut butter and pickle sandwich. The Bread and Butter variety are perfect for this. I use the Vlasic Zesty ones.
Bread and Butter Pickles are the worst. @Frostillicus has my back here
I am emotionally scarred from moving from San Diego to Washington (and a tiny corner of Washington). It's not just that there is no good Mexican food, it's the disappointment of trying so much bad Mexican food hunting for something close to good (most of it tasting exactly the same).I moved to portland from California two years ago and I can assure everyone there is no good Mexican food here. I’ve tried, I really have. It’s just universally bland. A little pineapple in it might make it better actually.
I’ll give it a try! No need for refunding if I don’t like it. Trying new places is half the fun.The restaurant scene is horrid for Mexican here, but again, you have to look for the smaller places - the food trucks and taquerias. Go to Sanchez Taqueria in Tigard off 99. Get the Torta - dealer's choice but the Al Pastor is terrific. If you hate it, I'll PayPal you the cost plus gas money.
I didn't make the rules here. It's no different than choosing the banh mi. Same sandwich, multiple possible meats. It's a pretty specific sandwich (and if you don't get carne asada you're a sociopath anyway--and don't try to mention vegetarian options. You're not getting a tofu torta).
for spelling this correctly. Switching the N and H is a common mistake.
Had them growing up in Philly all the time as a kid, but they were always sans SwissCan't get much better than a corned beef special(corned beef, swiss, cole slaw, Thousand Island dressing on rye).
I’ve eaten at Petite Provence and Pine State Biscuits down the streetIt’s sandwich week in PDX…I’ll report back on Monday.
Starting off here: https://www.wonderboyssmokestack.com/
Bye…
Weird. Grew up on the outskirts of Philly(Vineland, NJ), and the CBS always had swiss.Had them growing up in Philly all the time as a kid, but they were always sans SwissCan't get much better than a corned beef special(corned beef, swiss, cole slaw, Thousand Island dressing on rye).
It’s sandwich week in PDX…I’ll report back on Monday.
Starting off here: https://www.wonderboyssmokestack.com/
Bye…
That sandwich tonight was fantastic! 10/10!It’s sandwich week in PDX…I’ll report back on Monday.
Starting off here: https://www.wonderboyssmokestack.com/
Bye…
Will be interesting to see what you find.
Portland is definitely lacking some good delis, particularly Italian and Jewish.
It seems like all the good Italian subs are made by pizza places here. Dimo’s and Red sauce make good ones. DeMarcos is good too but I don’t like how they build theirs almost like a taco. They are a very difficult to eat without taking out half the meat and toppings.
Bakers Mark is supposedly good but I have tried twice to order sandwiches there and both times they failed to deliver a sandwich so they are dead to me.
Or just a good old tomato sammich.Hard to beat a BLT with a fresh homegrown tomato
Except for a nice M.L.T.; a mutton, lettuce and tomato sandwich. Where the mutton is nice and lean and the tomato is ripe. [smacks lips] They're so perky, I love that.Or just a good old tomato sammich.Hard to beat a BLT with a fresh homegrown tomato
Amen. Hellman’s mayo salt and pepperOr just a good old tomato sammich.Hard to beat a BLT with a fresh homegrown tomato