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Sandwich ideas?

post #1 of 15
Thread Starter 
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.
post #2 of 15

heres a good link for you

http://www.cheftalk.com/forums/recip...h-recipes.html


have fun
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #3 of 15
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
post #4 of 15

Corned Beef

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!
post #5 of 15
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.
post #6 of 15
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.
cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 15
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
"Never use water unless you have to! I'm going to use vermouth!" ~Julia Child

"No chaos, no creation. Evidence: the kitchen at mealtime. "
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"Never use water unless you have to! I'm going to use vermouth!" ~Julia Child

"No chaos, no creation. Evidence: the kitchen at mealtime. "
Reply
post #8 of 15
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!
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #9 of 15
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.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 15
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
post #11 of 15
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
post #12 of 15
:thumb:I love to do a roast pork sandwich. You can make a roast pork for dinner the night before, and simply slice the leftovers. It's always great on some nice French bread with mustard, lettuce and pickles!!
post #13 of 15
man thanks for this post guys! I too take lots of sandwiches to work and get tired of my ideas quickly. I found tons of variety here, thank you! :)
post #14 of 15
A coworker and myself make sandwiches at work (we have a fridge) .. we only spend about 3.00 a day and that includes chips and a pickle.. and a much better sandwich then you might get at subway for 5.00

A few of my favorites:

Italian seasoned roast beef, sharp cheddar, creamy dijon mustard, tomato, red onion, mixed greens, on a large pumpernickle sub roll.

Cracked pepper roasted turkey breast, smoked provolone, tomato, white onion, mayo, and a little boars head seasoned sandwich oil, on lightly toasted 12 grain bread.

Something you might try to kind of spritz up a sandwich that is real easy are the "salad sprays" .. they last forever and impart a nice oil/vinegar and spice depending on what you use. Being able to spritz them gives an even distribution onto the sandwich:

post #15 of 15
Try this simple but really good tuna salad:
chop or dice (not too finely) a carrot, celery and some onion (red onion is good, or scallion greens are another option) and if they';re in season, cut up a tomato too
Mix tuna and the vegetables with good mayonnaise (you can add a little lemon for nicer flavor).
It lasts a couple of days. The crunch makes it much nicer.
Soft bread or crusty rolls.

cold cuts:
If you have salame, prosciutto, mortadella, sharp cheese, you can put in one or more of those making sure you have the sharp cheese with them. Add those jarred "pepperoncini" - small green long thin peppers, drained (take of the stem and squeeze out the brine. I always liked this in a toasted pita. Crusty rolls are good too. Soft bread is not really suitable.

chicken salad
If you have leftover chicken, cut it up in cubes.
Chop celery (and if you like, carrot, onion) and mix with chicken, lemon juice, curry and raisins . Especially nice on a soft whole wheat bread.

sliced chicken and avocado
spread bread with mayonnaise, lay chicken slices on top, lettuce, a few slices of avocado

radishes
spread nice crispy french or italian bread generously with butter. Put halved radishes on top, salt and pepper. If you really must, add some brie.

submarine sandwich
long italian roll. mixed cold cuts including mortadella (mortadella and salame is good) and some provolone, then mix tomatoes, dill pickles, onion, pepperoncini if you like, and salt and pepper and origano and a little oil. spread over the whole thing. (This is one of the great american inventions of displaced italians who found themselved surrounded by abundance!) Italians in italy balk at the idea of more than one kind of cold cut in a sandwich.

frittata sandwich
I don;t like it, but my husband seems to love it. Large, thick slices of artisan bread, make a frittata, which can be leftover from supper, with the usual zucchine and onion, or better, artichokes and onion, or peppers and onion or just onion, and put it with all the oil of the cooking between the bread. (You should make the sandwich when you make the frittata, that is, the night before). They say the flavor of the oil flavors the bread and is even better sitting there overnight. If you like frittata you should like this. (I am prejudiced against it, i ate too much frittata and too much minestrone my first years here as a very poor student and i would be glad never to see either of them again!)

also i recommend trying various crispy vegetables in your sandwiches. Sliced cucumber, red bell pepper, radishes, etc can make a cheese sandwich more interesting.
avocado goes well with a lot of ingredients besides chicken. Try your ham and cheese with pickles, like bread and butter pickles. Try it with butter on crispy bread.

try using hummus in a sandwich - either alone with cucumber and/or other vegetables, or as a spread with other fillings.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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