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Sandwiches!
- Thread starter Gorn
- Start date
The assessment about being dry is fairly accurate, but I don't mind that in a cheesesteak. It wasn't dry like hard to eat dry, still had some juicyness to it. Not greasy, not dried out, just right.
The meat laid in there well with the onions and then the whiz was just the right amount. The fresh and chewy roll sealed the deal for this being a great cheesesteak.
The owner was there, real deal from Philly guy, and his son was working the counter. We talked Eagles, Flyers, Owls, 6ers, and Phillies as he was cooking up our steaks.
As we left to hop back on the light rail, he came outside to thank us for coming and said I was alright for a Stiller fan.
-Mike
Ok. So I tried a PB with Bacon pan fried with bacon grease. (No butter here!)
Sorry, no pics.
Smelled too good to wait.
This is gonna be a new staple in my household.
Sorry, no pics.
Smelled too good to wait.
This is gonna be a new staple in my household.
Butter
Oil
Baguette
Dijon
Mayo (don't mix them- one on top one on bottom. Read the procedure, though)
Dill pickles
Grilled red onion (not sauteed or caramelized... Literally char grilled)
Swiss
Cheddar
Salami
Turkey
Beefsteak tomato (seared with salt and pepper in vegetable oil)
You need two cast iron fajita skillets, screaming hot, and a char grill. You can sautee or carmelize the onions, but the grill flavor contributes a lot to the final flavor mix.
Lightly steam the baguette to soften it. Get the onion and tomato working. Use one skillet to sear the tomato for about 20 seconds per side. Remove and hold warm. Onions too if you aren't grilling them. Sear the salami and turkey too.
On a hot cast iron assemble in this order:
Little bit of butter
Bottom bun
Mayo
Tomato
Cheddar
Turkey
Onion
Salami
Swiss
Put Dijon on top bun and close sandwich.
Lightly butter second hot skillet and press sandwich. Squish all that goodness together, make sure you get the cheese melted. It is okay if the bread gets a bit hard, that crispness made by frying the baguette with the butter contributes to the flavor mix and texture of the sandwich.
Alternatives:
Add pepperoni
Batter and fry the tomato, add at the end
Add crisp romaine after cooking
Add roasted red pepper (be careful where you stack it the sandwich can "slide" apart)
Allow the sandwich to rest and cool a bit so it is more manageable to eat. I usually go for a diagonal three to five cuts. Finger sandwiches.
Oil
Baguette
Dijon
Mayo (don't mix them- one on top one on bottom. Read the procedure, though)
Dill pickles
Grilled red onion (not sauteed or caramelized... Literally char grilled)
Swiss
Cheddar
Salami
Turkey
Beefsteak tomato (seared with salt and pepper in vegetable oil)
You need two cast iron fajita skillets, screaming hot, and a char grill. You can sautee or carmelize the onions, but the grill flavor contributes a lot to the final flavor mix.
Lightly steam the baguette to soften it. Get the onion and tomato working. Use one skillet to sear the tomato for about 20 seconds per side. Remove and hold warm. Onions too if you aren't grilling them. Sear the salami and turkey too.
On a hot cast iron assemble in this order:
Little bit of butter
Bottom bun
Mayo
Tomato
Cheddar
Turkey
Onion
Salami
Swiss
Put Dijon on top bun and close sandwich.
Lightly butter second hot skillet and press sandwich. Squish all that goodness together, make sure you get the cheese melted. It is okay if the bread gets a bit hard, that crispness made by frying the baguette with the butter contributes to the flavor mix and texture of the sandwich.
Alternatives:
Add pepperoni
Batter and fry the tomato, add at the end
Add crisp romaine after cooking
Add roasted red pepper (be careful where you stack it the sandwich can "slide" apart)
Allow the sandwich to rest and cool a bit so it is more manageable to eat. I usually go for a diagonal three to five cuts. Finger sandwiches.
One of my favorites is, cheese (almost any kind) on a hero with mustard, mayo and onions.
Not too much cheese, mustard or mayo, but there can never be enough onions. Half sour pickle on the side.
That's it.
Yes, I'm boring.
One advantage of this kind of sandwich, is that they're cheap.
Mike
Not too much cheese, mustard or mayo, but there can never be enough onions. Half sour pickle on the side.
That's it.
Yes, I'm boring.
One advantage of this kind of sandwich, is that they're cheap.
Mike
One of my favorites is, cheese (almost any kind) on a hero with mustard, mayo and onions.
Not too much cheese, mustard or mayo, but there can never be enough onions. Half sour pickle on the side.
That's it.
Yes, I'm boring.
One advantage of this kind of sandwich, is that they're cheap.
Mike
That sounds like something I'd enjoy.
What kind of onions? I'd go yellow, maybe Walla Walla. Purple would work too, but I'm not so sure about white.
-Mike
I'll eat almost any kind of onions.
Purple or red, as we call them here in New York.
I also like white, but I've never heard of Walla Walla. What are they like?
Mike
Walla Walla onions come from Walla Walla, Washington ... a cute little town that borders Idaho and is known mostly to outsiders for the Max Security Prison & their seasonal onions. I'd be real surprised to find one on the east coast (but less surprised to find it in NYC somewhere if they were to make it that far.)
They're sweet as hell drool
I know, I know...Spam is the grossest thing in the history of the world...but...
Microwave a couple of slices of low-sodium Spam (because the low-sodium variety is healthy!
), toast some bread, place hot Spam on one slice of bread fresh out of the toaster, place a slice of real cheddar on the Spam, place second slice of toasted bread on the cheese, press firmly with your hand. Makes a quick and tasty sandwich!
I'll see myself out...
Microwave a couple of slices of low-sodium Spam (because the low-sodium variety is healthy!
), toast some bread, place hot Spam on one slice of bread fresh out of the toaster, place a slice of real cheddar on the Spam, place second slice of toasted bread on the cheese, press firmly with your hand. Makes a quick and tasty sandwich!I'll see myself out...
Why real cheddar? Pasteurised processed cheese food seems so much more appropriate to go with the spam.
I know...I'm just trying to make it sound like it's not a total disaster.Why real cheddar? Pasteurised processed cheese food seems so much more appropriate to go with the spam.
And I use 100% whole wheat bread! It really is tasty!
I don't have to justify my food choices! DON'T JUDGE ME!!!
Okay - that was way too defensive!
I know...I'm just trying to make it sound like it's not a total disaster.
And I use 100% whole wheat bread! It really is tasty!
I don't have to justify my food choices! DON'T JUDGE ME!!!
Okay - that was way too defensive!
I used 100% whole wheat bread, roma tomatoes, and baby spinach to make BLT's yesterday.
Oh, and a WHOLE POUND OF BACON. drooldrooldrooldrooldrool
(I was making dinner for just myself BTW.)
I am not the one to judge your food choices.
I merely wanted to ensure I have the correct recipe, so as to get the full experience.
