Look, I’m gonna level with y’all. I’ve been here a little over 24 hours and yet to find out what anyone’s preferred sandwich is. As is known, sandwiches are the glue holding our society together, so this sad state cannot be allowed to continue.
In a short time, the juiciest of tomatoes will begin to drop off the vine here in the US, and the first, the finest, the primordial sandwich, the BLT proper, will grace us with its presence.
But until then, what are we to do? Slap undressed turkey on wheat? Like cavemen?? Tell me about your sandwiches. Inspire your fellow… fediverse…ians?
A proper Ruben sandwich is hard to beat. I do love a good muffaletta too.
I second the Ruben. Never hear of muffuletta, but my mouth is now watering for the ruben
Though I haven’t had one in ages, “Cuban Sandwich” popped into mind first for some reason. Maybe because the next more exotic sandwich I’m aware of is a PB&J. Hopefully the ideas here will expand my world a bit.
Croque madame, but it is a bit more effort than your regular stack
You didn’t say ‘sudo’.
Cmake —build /home/user/documents/sandwich/
do you imply the existence of sandwiches that require… privileged access
All of the best ones absolutely require root to make correctly.
My favorite was invented by a friend of mine as far as I know. It’s a modified cheesesteak. Like a Tex Mex cheesesteak I guess.
Start by smoking a prime rib. The method is outside the scope of this discussion but I’ll happily share another time. Slice it super thin, season with SPG and cumin. We don’t smoke a prime rib just for the sandwiches, but we always have them when we have leftovers.
Separately, make some smoked queso. Again, this is outside the scope but don’t just do Velveeta and Rotel, make a bechamel sauce add your cheeses, and use fresh tomatoes and peppers, then pop the pan on the smoker to get the smokey flavors infused.
Pop some butter, onions, bell pepper, jalapeno, garlic, and mushrooms in a pan to saute. Once they’ve softened add the thin slices of smoked rib roast and cook for another minute or two.
Put the mixture on a toasted hoagie roll and cover liberally with smoked queso and a sprinkle of grated Oaxacan cheese. Enjoy your delicious heart attack.
Note: this can be done the poor man’s way with cheaper or easier cuts of beef (try it with a chuck eye steak which is several dollars per pound cheaper) or chicken, and can be done with Velveeta and Rotel queso that more people are familiar with. You’ll get no judgement from me. I just love it a specific way and wanted to share.
A good Italian sub is the tastiest thing on the planet. Every place might do it a little differently but it’s the basis on which I judge any sandwich shop.
Ya, but only if it’s from a legit sub shop, not a chain. I can’t even bother with subs unless I’m on the East Coast. Preferably south New Jersey. But surprisingly, the WaWa chain can make a pretty good sub, my only exception to the “no chain” rule.
I’m the same but I live in the city (St. Louis) and we have some very good sub shops here. Blues City Deli is by far the best imo.
