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sandwiches - let's help each other fix lunch (1 Viewer)

snore said:
I have been digging BLTs on 9 grain with pepper jack, raw green peppers...sometimes pickeled jalapeños. 

Egg salad lettuce wraps have been part of the rotation too but probably not for everyone. 
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The humble BLT has so many areas to explore. Love some jalapenos. Though, I've really come to need some pickle and onion on a BLT lately. 

 
I know FBG don’t eat at chains but I got Jersey Mike’s for the 1st time today 

went the Big Kahuna (steak and extra cheese, peppers, onions, mushrooms and jalapeños).  Pretty dang good, one of the better (maybe the best) chain steak and cheese I’ve had, although at $10 for a regular sub and chips a little steep 

 
Galileo said:
Just made this today and it was very good.  Thanks for posting it.  I used red onion instead of white.  I ran out of garlic, so I just sprinkled in some garlic powder.  I also recommend increasing the lime juice a little.  I ended up using 1/2 of a lime which may have been more like 2-3 tablespoons.  Lastly, I used half of a jalapeno as called for, but after eating it had wished I used more.  I will use a whole one next time I make it.  Excellent.
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:thumbup:

 
This winter I made a lot of grilled cheese. Sourdough bread, with a Habanero pepper Jack cheese that I get at Wegmans. I use margarine/butter; I know I’m supposed to use mayo, but I just can’t bring myself to do it. I guess I will just have to bite the bullet and try.

Had to relearn timing when I got a new range late last year but I think I have it figured out.

 
Mr. Ected said:
This winter I made a lot of grilled cheese. Sourdough bread, with a Habanero pepper Jack cheese that I get at Wegmans. I use margarine/butter; I know I’m supposed to use mayo, but I just can’t bring myself to do it. I guess I will just have to bite the bullet and try.

Had to relearn timing when I got a new range late last year but I think I have it figured out.
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I cannot stand mayo and have tried using it to do grilled cheese and it was not bad.  I still use butter but using mayo didn't make me gag the way it would it if was directly on a cold sandwich.

 
Bossman said:
Today was a smoked turkey wrap with mayo, feta cheese crumbles, pickles, and lettuce.

I buy the large burrito wraps vs bread to keep the carbs down. Gotta watch my figure these days.

To the folks that buy lunch every day ...isn't there something better you could do with $200 a month?
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Today, steak and fat free shredded cheddar ... in my large burrito wrap.

about 30 seconds in the microwave and the steak is swimming in the yellow cheesy ooze.

 
i like turkey with bacon and cheese on sourdoh bread with red onions and red peppers and apple chutney and sometimes some fresh jalapeno discs that is one heck of a sandwhich right there bromigos but it aint no taco take that to the bank 

 
I basically make one of two sandwiches...

Toasted bread (or, use a toasted everything bagel), boars Head turkey, spread some pesto, throw on sun dried tomatoes, a leaf of lettuce. 

or

Toasted bread or everything bagel again, boars Head turkey again, swiss or Gouda, lettuce and tomato and spread some sirracha. 

 
Mr. Ected said:
This winter I made a lot of grilled cheese. Sourdough bread, with a Habanero pepper Jack cheese that I get at Wegmans. I use margarine/butter; I know I’m supposed to use mayo, but I just can’t bring myself to do it. I guess I will just have to bite the bullet and try.

Had to relearn timing when I got a new range late last year but I think I have it figured out.
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What the F...? I have never heard of this in my life for grilled cheese.   

 
Galileo said:
Mr. Ected said:
This winter I made a lot of grilled cheese. Sourdough bread, with a Habanero pepper Jack cheese that I get at Wegmans. I use margarine/butter; I know I’m supposed to use mayo, but I just can’t bring myself to do it. I guess I will just have to bite the bullet and try.

Had to relearn timing when I got a new range late last year but I think I have it figured out.
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What the F...? I have never heard of this in my life for grilled cheese.   
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It’s been brought up in the Cooking thread. Here is an article about it. 

 
Galileo said:
Just made this today and it was very good.  Thanks for posting it.  I used red onion instead of white.  I ran out of garlic, so I just sprinkled in some garlic powder.  I also recommend increasing the lime juice a little.  I ended up using 1/2 of a lime which may have been more like 2-3 tablespoons.  Lastly, I used half of a jalapeno as called for, but after eating it had wished I used more.  I will use a whole one next time I make it.  Excellent.
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Thanks for the tips.   This was awesome. About to be a staple for me.  

How long do you think it would last?  

 
Good god.  Miracle whip...pb&j w/ nanners...someone’s gonna fess up to vienna sausage consumption soon and cause flash backs to my childhood snacks at the babysitter’s house.  

 
My turkey club is cajun bacon, lettuce, tomato, smoked bird, american cheese, yellow onion thinly sliced.

3 pieces of wonderbread white, toasted. Lite mayo on every available slice with the center piece hit with both sides.

Ruffles chips with lite sour cream for dipping on the side. 

This is the stalwart in my sandwich rotation. Tuna melts, ruebens, meatball subs, yumbos, fried fish sands all take the backseat to the club!

 
cockroach said:
Thanks for the tips.   This was awesome. About to be a staple for me.  

How long do you think it would last?  
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I probably wouldn't push it past 2 days.  Avocado oxidizes pretty rapidly after it is exposed.  The lime juice will help a little, but I suspect it will start to look pretty nasty the next day.

 
rustycolts said:
miracle whip and banana sandwich childhood staple.  I still eat them.
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Too funny.  I was a Miracle Whip kid as well.  My go to was bologna and American cheese with sliced bananas and smashed Ruffles chips within the sandwich.  You'll occasionally find a small jar of MW 8n my fridge for grilled cheese.

 
Galileo said:
I probably wouldn't push it past 2 days.  Avocado oxidizes pretty rapidly after it is exposed.  The lime juice will help a little, but I suspect it will start to look pretty nasty the next day.
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Just had some about 24hrs after prepping it and it was still beautiful. That's why I asked.  Wasn't dull green or brown at all.  

 
cockroach said:
Thanks for the tips.   This was awesome. About to be a staple for me.  

How long do you think it would last?  
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Not very long....avocado heavy recipes tend to turn black a day or more after.  I've heard adding more citrus to it can help, but the recipe is not built to last. 

 
cockroach said:
Just had some about 24hrs after prepping it and it was still beautiful. That's why I asked.  Wasn't dull green or brown at all.  
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Lime (or lemon) juice helps keep the avocado from turning a little longer, so a little extra lime should keep it palatable. Still probably not more than a 2-3 day fridge life though. 

 
Only read the thread title and saw who posted it.  That was enough for me to know with dead-nut certainty that Furls (or someone else, perhaps multiple someones) is in here running his/her gob about mayonnaise being used in ways it was never intended.

Use real creamery butter, Philistines.

 
5-ish Finkle said:
Only read the thread title and saw who posted it.  That was enough for me to know with dead-nut certainty that Furls (or someone else, perhaps multiple someones) is in here running his/her gob about mayonnaise being used in ways it was never intended.

Use real creamery butter, Philistines.
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all those other people talking about using mayo are definitely not me  :oldunsure:

 
Two pieces of advice:

- Do serious grilled cheese, like you mean in it, in a pan, with good butter and great cheese. Great cheese and great bread. Make 2, one for to eat, one for the next day.

- Add prosciutto.

 
General Malaise said:
Yeah, I have been on a huge chicken salad kick lately.  Never really paid it attention nor ever ordered it, but now I'm excited when I have left over grilled chicken so I can make chicken salad for the work week.  

Last week, I diced up a bunch of chicken breasts that I had marinated with Weber's Mesquite packet-rub (these are great, but Furls, sub beer in for water, always :thumbup:  and add a little red wine or apple cider vinegar too) and whipped it together with olive-oil mayo, dijon mustard, diced jalapeno, red bell pepper, celery, onion, garlic, pinch of this, pinch of that, healthy shake of Tony's and man, you scoop this on some good bread with Swiss and a pickle....out of sight.  

Some people don't care for mayo though, so you can actually sub it out with mashed avocado and it's fantastic too.  Almost like making homemade guac with the cilantro, jalapeno, lime, purple onions but adding chopped chicken to it.  So good.  
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After I read this I got a hankering for chicken salad. So I smoked some whole chickens with some weber kickin chicken seasoning and diced them up, mixed in some mayo, celery and a few chopped pecans.  Money. Didn’t even put it on bread (low carb diet).   

Gonna make this again later this week but will skip the pecans and celery and sub in some fresh jalapeños.  

 
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