Dan Lambskin
Footballguy
Its vile. It’s a complete abomination. The Corgi of the food world. I’d rather east Casu MartzuWhat does that emoji mean? You love Miracle Whip like me?
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Top 50 Sandwiches - Ranked by Scoresman (2 Viewers)
- Thread starter Scoresman
- Start date
Instinctive
Footballguy
I looked up like 15 recipes and none have olives and all say mayo.What does that emoji mean? You love Miracle Whip like me?
ETA: and also for real though thank you for replying with something you like to try!
I keep egg salad simple. Two hard boiled eggs, half tablespoon light mayo. Half tablespoon mustard (spicy or dijon are fine). Easy S&P, and recently I've started add a dash of minced onions.
I understand that there are some freaks out there that enjoy miracle whip, but not for me. I converted my wife, THANK GOD and never look back.
Too much stuff in an egg salad simply ruins it.
Leroy Hoard
Footballguy
And every one I've had was Swiss not cheddar.#24 - Patty Melt
Country of origin: USA
Consists of a hamburger patty, pieces of sautéed or grilled onion, and Cheddar or Swiss cheese between two slices of RYE bread.
Two slices of RYE bread instead of a bun and pretty specific toppings distinguish this from the hamburger.
Fixed
massraider
Footballguy
Feel like in the northeast, Patty Melt was only on certain menus, like classic diners.
But most lunch spots didn't have them.
But most lunch spots didn't have them.
Eephus
Footballguy
Miracle Whip is from the same
Don Quixote
Footballguy
Also the Parmesan in a green can that came in at #6.
Eephus
Footballguy
And the HP Sauce slathered on sandwich #40
massraider
Footballguy
That's a direct hit right there
Frostillicus
Footballguy
Can we put bacon and lettuce on the tomato sandwich?
northern exposure
Footballguy
And the Cheez Whiz and Velveeta from the "cheese" rankings.
Eephus
Footballguy
I haven't had Miracle Whip since I was a kid and it's not worth buying a jar to find out but the original premise of using it in egg salad may not be that bad. It's sweeter and more tangy than mayo which could compliment the eggs. I usually add a little bit of something acidic like lemon juice, balsamic or pickle brine to my egg salad or deviled eggs to brighten the flavors which I guess is similar to Miracle Whip vs. mayonnaise.
Hastur
Footballguy
It means multiple flags on the play. Miracle whip is the illegitimate cousin of mayo. Admitting you use it is akin to saying you like ketchup on a steak.What does that emoji mean? You love Miracle Whip like me?
Also, sliced green olives in egg salad? Whew....no thanks.
the moops
Footballguy
Scoresman
Footballguy
I have never done it but it seems reasonable to just mash up the scrambled eggs like you do with the hard boiled.
Eephus
Footballguy
The texture seems wrong. The squishiness of the boiled egg whites is an essential part of the egg salad experience.
Properly scrambled eggs should be somewhere between creamy and fluffy and shouldn't be allowed to get cold or mixed with Miracle Whip.
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simey
Footballguy
In egg salad I use Duke's Light Mayonnaise (I'm southern), salt and pepper, sometimes a small amount of mustard, and always some dashes of apple cider vinegar. I use the same ingredients in deviled eggs plus sprinkle some paprika on top. The key to both egg salad and deviled eggs for me is the apple cider vinegar to give it that slight tang. You are similar in using something acidic.
Mrs. Rannous
Footballguy
I hate that kind of bread and corned beef. Also Swiss cheese, thousand island, and sauerkraut. So yuck. It's messy and disgusting.
Mrs. Rannous
Footballguy
Paprika is really good in egg salad.
I chop hard boiled eggs (not too fine or coarse), add just enough mayo to hold it together, add a small bit of lemon juice, plus salt, pepper, and paprika to taste. Yum.
Mrs. Rannous
Footballguy
Miracle Whip comes directly from the Devil's Sandwich Shoppe.
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Dickies
Footballguy
Nothing on earth should be allowed to be mixed with miracle whip
Eephus
Footballguy
Well, that just about covers it. I hope you enjoyed your toothpick.
Mrs. Rannous
Footballguy
It is preferable. It does have a lot of fiber. The little plastic decoration is a bit difficult to digest.
DA RAIDERS
Footballguy
This goes contrary to your American cheese fetish. Bravo
Beef Ravioli Part 2
Footballguy
I’m not sure if I mentioned how much I love Miracle Whip in my egg salad but also many other sandwiches. Try it on a Sloppy Joe! Grilled Cheese! Grilled Ham and Cheese! Cold Ham and Cheese! Miracle Whip on any sandwich for the win!
This thread sounds like my house. My wife hates MW and has caused my boys (now adults) to hate MW. I’ve fought the fight here at the Beef Ravioli home for over 30 years .
I wonder if it’s a regional thing? I grew up in Ohio but my Mom (who was the one who raised me on MW rather than Mayo) is from Arkansas. I have a daughter in law who also likes MW as that was what she was raised on and her Mom is from AR.
Anyways, I might make me some more amazing egg salad today, with MW and extra green olives as the first batch went quickly!
This thread sounds like my house. My wife hates MW and has caused my boys (now adults) to hate MW. I’ve fought the fight here at the Beef Ravioli home for over 30 years .
I wonder if it’s a regional thing? I grew up in Ohio but my Mom (who was the one who raised me on MW rather than Mayo) is from Arkansas. I have a daughter in law who also likes MW as that was what she was raised on and her Mom is from AR.
Anyways, I might make me some more amazing egg salad today, with MW and extra green olives as the first batch went quickly!
Instinctive
Footballguy
Apparently my MIL loves Miracle Whip and my FIL thinks she's psychotic as a result. My wife also refuses to touch it. My family grew up never using it or Mayo and I still mostly avoid mayo so this is all news to me lol
odin33
Footballguy
I typically use seasoned salt. Gives it a little twist.
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TheAristocrat
Footballguy
Kim Wexler had no opinion on the MW substitute for Duke's. Yup, yup, yup, she was ok with it.
urbanhack
Fight The Power!
We always had that in the house instead of mayo. It's a big tangier than regular mayo.
Dan Lambskin
Footballguy
Ok this has to be posted
theoatmeal.com
The Primary Difference Between Mayonnaise and Miracle Whip - The Oatmeal
A comparison of two condiments.
theoatmeal.com
Zow
Footballguy
I wouldn't be surprised if the primary ingredient in Kraft American cheese is goblin earwax.Ok this has to be posted
The Primary Difference Between Mayonnaise and Miracle Whip - The Oatmeal
A comparison of two condiments.
Again, I spent a portion of a summer working in a Kraft cheese plant and I can't rule this out.
Beef Ravioli Part 2
Footballguy
It is basically the same.
I have used Duke’s Mayo. Hellman’s Mayo.
MW has a little sweet added to it and it is technically a “dressing”. Most of these haters of MW are being over the top.
This should end well! This may derail the whole thread.
Drunken knight
Footballguy
Scoresman
Footballguy
#16 - Cheesesteak
Country of origin: USA
Thinly sliced steak and melted cheese in a hoagie roll, with additional toppings often including onions, also known as a Philadelphia or Philly cheesesteak.
I imagine some may have this number 1. This ranking assumes the provolone variety. Take your whiz to the fake cheese thread.
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Zow
Footballguy
As somebody from out that way, no to all the bold.#16 - Cheesesteak
Country of origin: USA
Thinly sliced steak and melted cheese in a hoagie roll, with additional toppings often including peppers, onions, and mushrooms, also known as a Philadelphia or Philly cheesesteak.
I imagine some may have this number 1. This ranking assumes the provolone variety. Take your whiz to the fake cheese thread.
Sliced/chopped ribeye, sharp American cheese* or wiz, grilled onions. No peppers or mushrooms and it's just called a "cheesesteak." Other parts of the country have stupidly added stuff and add "Philly" to the title.
*Despite my horror at American cheese being the top-ranked cheese, Cooper and Land O'Lakes make a very nice sharp American cheese that is ideal for cheesesteaks because it melts great into the steak.
ETA: As much as I love them, and my rankings had them ranked a lot higher, I'm okay with a 16 ranking because the variations across the country as an aggregate don't make this a top sandwich (just a few places in and around Philly do).
Dan Lambskin
Footballguy
#16 - Cheesesteak
Country of origin: USA
Thinly sliced steak and melted cheese in a hoagie roll, with additional toppings often including peppers, onions, and mushrooms, also known as a Philadelphia or Philly cheesesteak.
I imagine some may have this number 1. This ranking assumes the provolone variety. Take your whiz to the fake cheese thread.
I don’t think you can call it a Philly if it has peppers
I have it #1 but I could probably randomize my top 10 and still be happy
A big part of that ranking is that it’s pretty hard to screw up. Now I’ve had some subpar cheesesteaks that leave me wanting a better one, but not sure I’ve had a truly bad one in the way that I’ve had a bad Rueben
I also like the ability to riff on these
Gochujang cheesesteak with kimchi
Mexican cheesesteak with some pepper jack and jalapeño
Etc
jamny
Footballguy
Gotta agree. I love Provolone but a cheesesteak requires American or wiz. I do like peppers with it though, no mushroomsAs somebody from out that way, no to all the bold.#16 - Cheesesteak
Country of origin: USA
Thinly sliced steak and melted cheese in a hoagie roll, with additional toppings often including peppers, onions, and mushrooms, also known as a Philadelphia or Philly cheesesteak.
I imagine some may have this number 1. This ranking assumes the provolone variety. Take your whiz to the fake cheese thread.
Sliced/chopped ribeye, sharp American cheese* or wiz, grilled onions. No peppers or mushrooms and it's just called a "cheesesteak." Other parts of the country have stupidly added stuff and add "Philly" to the title.
*Despite my horror at American cheese being the top-ranked cheese, Cooper and Land O'Lakes make a very nice sharp American cheese that is ideal for cheesesteaks because it melts great into the steak.
ETA: As much as I love them, and my rankings had them ranked a lot higher, I'm okay with a 16 ranking because the variations across the country as an aggregate don't make this a top sandwich (just a few places in and around Philly do).
Zow
Footballguy
Yeah for sure. I don't consider them cheesesteaks in the traditional sense, but I've had some really good southwest takes on the cheesesteak (usually utilizing pepper jack or a spicy cheese sauce and fried green chiles) and there are some pizza steak versions (add pizza sauce, mozz cheese, and pepperonis) that are quite good.#16 - Cheesesteak
Country of origin: USA
Thinly sliced steak and melted cheese in a hoagie roll, with additional toppings often including peppers, onions, and mushrooms, also known as a Philadelphia or Philly cheesesteak.
I imagine some may have this number 1. This ranking assumes the provolone variety. Take your whiz to the fake cheese thread.
I don’t think you can call it a Philly if it has peppers
I have it #1 but I could probably randomize my top 10 and still be happy
A big part of that ranking is that it’s pretty hard to screw up. Now I’ve had some subpar cheesesteaks that leave me wanting a better one, but not sure I’ve had a truly bad one in the way that I’ve had a bad Rueben
I also like the ability to riff on these
Gochujang cheesesteak with kimchi
Mexican cheesesteak with some pepper jack and jalapeño
Etc
That said, once you have a truly good cheesestask at a top notch place (not Pat's or Geno's), a lot of the "Philly cheesesteaks" you may find in places like brew pubs or American restaurants across the country won't taste as good.
massraider
Footballguy
That is interesting to me, I feel the exact opposite.
I think the combo of flavors on a Reuben is sort of the reason it is so awesome, rather than the quality of ingredients. Clearly, bad corned beef can mess it up, but Swiss, sauerkraut, sliced rye, the dressing--can't really mess those up. I love Reubens tho, they ain't for everyone
Whereas with a cheese steak, it's easy to cheap out on the bread and/or the meat. I still like bad cheese steaks, a lot, but I have had too many of them.
Dan Lambskin
Footballguy
I’ve only had pats and genos, got one of each when we visited. I forgot what one I liked better I think Geno but not for sureYeah for sure. I don't consider them cheesesteaks in the traditional sense, but I've had some really good southwest takes on the cheesesteak (usually utilizing pepper jack or a spicy cheese sauce and fried green chiles) and there are some pizza steak versions (add pizza sauce, mozz cheese, and pepperonis) that are quite good.#16 - Cheesesteak
Country of origin: USA
Thinly sliced steak and melted cheese in a hoagie roll, with additional toppings often including peppers, onions, and mushrooms, also known as a Philadelphia or Philly cheesesteak.
I imagine some may have this number 1. This ranking assumes the provolone variety. Take your whiz to the fake cheese thread.
I don’t think you can call it a Philly if it has peppers
I have it #1 but I could probably randomize my top 10 and still be happy
A big part of that ranking is that it’s pretty hard to screw up. Now I’ve had some subpar cheesesteaks that leave me wanting a better one, but not sure I’ve had a truly bad one in the way that I’ve had a bad Rueben
I also like the ability to riff on these
Gochujang cheesesteak with kimchi
Mexican cheesesteak with some pepper jack and jalapeño
Etc
That said, once you have a truly good cheesestask at a top notch place (not Pat's or Geno's), a lot of the "Philly cheesesteaks" you may find in places like brew pubs or American restaurants across the country won't taste as good.
Someone recommended another one maybe Jim’s but whatever location I went to looked like a pretty sketchy part of town so just went to pats / genos (in hindsight all of Philly looks sketch)
Jersey Mikes does a pretty good cheesesteak
Drunken knight
Footballguy
#16 - Cheesesteak
Country of origin: USA
Thinly sliced steak and melted cheese in a hoagie roll, with additional toppings often including peppers, onions, and mushrooms, also known as a Philadelphia or Philly cheesesteak.
I imagine some may have this number 1. This ranking assumes the provolone variety. Take your whiz to the fake cheese thread.
We are getting to a point where many of the remaining will be solid picks.
great sandwich. i like mine with grilled onions and mushrooms. preference is for provolone, but this is one of those very rare instances that i am fine with white american
something i used to make at home: cheeseteak...with my leftover fondue. living in the mountains, in the winter months i probably made fondue 2/month, often having a little left over. great for grilled cheeses, ham and cheese, etc.
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Dan Lambskin
Footballguy
And I just ordered a jersey mikes big kahuna cheesesteak with extra meat 
Scoresman
Footballguy
#15 - Bocadillo
Country of origin: Spain
Baguette bread with some variants of filling, often eaten in cafes and tapas bars.
Another sandwich that excels in it's simplicity and quality of ingredients. Fillings vary. I've had this with Jamon and another with tomato "jam" and olive oil. The latter is known as Pan con Tomate and might be the most amazing thing I ate in my time in Spain.
Scoresman
Footballguy
#14 - Pastrami on Rye
Country of origin: USAA sandwich made famous in the Jewish kosher delicatessens of New York City.
I had one at Katz when I went to NYC, but apparently there are better ones. Katz was pretty good. I also remember REALLY liking The Hat in LA, cant remember if that was on rye bread though. But I do know I ate it so fast, I could give GM and shuke a run for their money.
massraider
Footballguy
In 2004, I would find this hard to believe. By 2020, I was willing to think this was possible.
If there are better ones, not many. Even these days.
