[Cerebrus]

Hey I need some ideas for making a good sandwhich I can take to work for lunch. I've been going with the ham+cheese+lettuce+mustard thing but I've been kinda getting tired of that.

Something simple to make too would be nice.

[tessa]

What are your favorite simple sandwich recipes?


have fun

[deltadoc]

Roast 2-4 nice center cut pork loins. Let them get cold in the fridge overnight. Trim off the fat, usually found on one side of the loin. Cut remaining loan into thin strips. Put in large pot. Add favorite BBQ sauce or obtain Wayne Gisslen's BBQ recipe from Professional Cooking. If your favorite BBQ sauce is already thick, add water. Gisslen's recipe is already watery. Slowly simmer the sauce and pork until BBQ sauce reduces and coats the meat nicely. Pack in individual containers. Put a couple in the fridge, the rest in the freezer.

Take a hamburger bun or two with you and a container of the sauce. Heat up the sauce in the Microwave and pour it onto your bun. Add dill pickle slices if you like.

Makes a satisfying sandwich, especially with some fruit and/or yogurt.

doc

[dhyoung]

I've been on a corned beef kick lately. Corned Beef, Swiss, Dijon Mustard, on Rye. Simple and delicious!

If you're feeling really adventurous, try corning your own beef. I tried this recipe from Alton Brown just two weeks ago and have been enjoying the spoils ever since. It takes about 10 days in a brine, but overall pretty easy to cook. I avoided the saltpeter - all this does is add nitrates in order to give you that bright pink color. Tastes the same without it...and nitrates really aren't that great for you anyway.

The forum won't let me post a URL yet because I haven't posted enough threads. Go to foodnetwork.com and search for Alton Brown - "Corn the Beef" episode.

Enjoy!

[MaryB]

I am looking forward to pulled pork slow cooked the right way. Vacuum bagged and froze it makes a good meal to micro at lunch.

[shroomgirl]

Great thread on sandwiches.....there are been several throughout the years.

Brown bag sandwiches.....

Turkey or chicken with red pepper mayo (char a pepper on the stove and pulverize it into mayo and cream cheese 50-50 mix, add some granulated or fresh garlic)
Sunflower or alfalfa sprouts....your choice of bread

Roast beef.....red onions, cukes, horseradish mayo, white bread

veggy sandwiches....you could use fresh or roasted/steamed, each has it's different attractions. Combos with hummos as a protein element are a good option.

The key to changing up sandwiches are having an assortment of condiments....mustards, mayo, chutneys, horseradish, pickles, olives, spices...
etc.
Spreads...hummos, tapenade, harrissa, ajvar, horseradish goo, etc.
Cheeses...chevre, cheddar, guyere or swiss, etc......Various breads make a difference too. I freeze alot of various breads, it's hard to go through a loaf prior to it going stale or moldy, so freezing is a good option if you've got room in the freezer. That way you can have a whole grain sandwich the same week as one on baguette or white, then pop in a rye for variation.

Last year I discovered fish sandwiches on rye....really works well.

[firerose0801]

Grilled cheese with tomatoes, roast beef, and horseradish sauce (it re-heats in the microwave suprizingly well and you can experiment with different cheeses).

Goat cheese, onion, tomato, and artichoke hearts on french bread or rosemary foccacia bread

Brie and Cranberry jam on sourdough or french bread

[DC Sunshine]

Tinned sardines in tomato sauce and shredded iceberg lettuce on rye - tasty, quick, easy, cheap.

Flat bread wraps loaded up with greens, sprouts of all kinds, sliced meats, sliced red onion - try spreading them with hummus first before filling and rolling.

White crusty rolls with leftover bbq chicken, sliced boiled egg, shredded lettuce and lots of S&P - mayo too if you like it.

If you have any leftover chicken schnitzel pieces - slap one between a wholegrain roll with shredded salad - grated carrot, grated cucumber, red onion, chives - whatever tickles your fancy.

Leftover steak/roast - slice thinly put with some fruit chutney on multi-grain, take some tomato slices separately and put them on when ready to eat - yummers.

Take a small tin of tuna (can get heaps of flavoured tuna complete with ring pull top - very important )with you and have on crackers/ crispbreads with some fruit for after/ tub of yoghurt (don't forget a spoon!)

Something you could add to your lunch pail - make yourself some dried fruit and nut mix -I like peanuts, pepitas, sultanas and dried apricots together. Great for snacking on thru the day. I make it in bulk once a week then when you're rushed you can just grab some and go.

Oh, and one disgusting addition - white roll, butter and pack of potato crisps hehe. Oops here's one more - dark rye, pork drippings and cold sliced potato with stacks of salt - heart attack waiting to happen.

Good Eating!

[Mapiva]

Just saw an episode on pbs about sandwiches and here's some I'd love to try!

Salami sandwich
1. Use a whole country style round loaf of bread. Cut in half and remove the soft bread inside. Set aside to make breadcrumbs.
2. Line the bottom of the bread with roasted red peppers from a jar. Use the oil they were jarred in to schmear the inside of the top bun.
3. Line salami and provolone cheese ontop of the peppers.
4. Top with arugula and replace the top of the bread.
5. Weigh it down with something very heavy like a baking sheet with cast iron cookware on top for at least an hour. It's kind of like an uncooked panini. Refrigerate or serve immediately, great for a party too.

Prosciutto Sandwich
1. Make a fig spread by simmering a packet of dried figs with 1.5 cups of water, 3 tbsp sugar. Simmer for 20 minutes, puree in a food processor, and add a tsp of lemon juice. Stores in the refrigerator for a good while and is great on a cheeseplate later.
2. on a baguette spread some fig spread
3. layer prosciutto, asiago cheese, and arugula.

[Bazza]

Smoked salmon and cream cheese on brown to take to work.........and my favourite which you can't take to work, toasted cheese and ham with the butter on the outside Mmmmmmmmmmm

[shel]

One of the owners of a local deli suggested this when I asked for something different than my usual sandwiches: roast beef and havarti on bakery-quality white with a not too strong favorite mustard (not the yellow American kind though). I was pleasantly surprised at how tasty the sandwich was.

scb