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Sandwich survey. Which Sandwich from this list would you like better

Poll Results: Sandwich survey. Which Sandwich from this list would you like better

 
  • 20% (4)
    A) Sandwich with Salami, Ham & Swiss Cheese
  • 15% (3)
    B) Sandwich with Turkey, Pastrami & American Cheese.
  • 20% (4)
    C) Sandwich with Pepperoni, Salami & Cheddar Cheese.
  • 45% (9)
    D) Sandwich with Pastrami, Roast Beef & Mozzarella Cheese.
20 Total Votes  
post #1 of 29
Thread Starter 
Sandwich survey. Which Sandwich from this list would you like better?

Why would you like it, is there any good memory to it,
or it just tastes good?
post #2 of 29
I'm assuming these are melts rather than cold sands, hope so anyway.
Out of those choices it would have to be D.
My immediate deletion was B, because of the rubber cheese.
C would appeal more to me if the cheddar was changed to mozzarella, goes with the "pizza" flavors I have in my head.
If I were allowed changes I wouldn't do two-meat sandwiches.
Pastrami and Swiss, mmmm, where can I get one?
Ham and Swiss too.
Beef and Cheddar.
 
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #3 of 29
I think they're all kind of off combinations.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 29
Quote:
Originally Posted by phatch View Post

I think they're all kind of off combinations.
 

2 meats in one sandwich - not for me.
 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 #5 of 29
 Just Jim, all the cheeses up there are fake. Cheddar is fake, American cheese is fake, theres no such thing as "swiss cheese", theres just different types of cheeses from switzerland, but U.S just makes some processed cheeses and calls them swiss cheese, and sadly, even mozzarella isn't good. However, you can find good cheeses, like cheddars, mozzarellas, scharffer max etc. at specialty stores. Since you're title says you're a professional chef i'm sure you have access and use good cheeses and were just saying that since you're so used to buying good products, at least i hope
post #6 of 29
I probably wouldn't choose any, simply because I'm not a fan of processed and cured meats in my sandwiches (ham being the notable exception).  That said, I would have chosen B as the least of the evils but for the cheese.


Mmmmm beef & cheddar melt.... hold the pastrami and add some thinly sliced dill pickle on mine, please
post #7 of 29
For me it would be A
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #8 of 29
sticking with the choices given I would have to choose D, but like others mixing beef and pastrami is not my preference.  

Given any choice I would do my favorite pastrami with spicy mustard on a rustic rye.  Heat the pastrami on a flattop till it starts crisping around the edges put in the bread and grill the with a little olive oil (or just fry on flattop but grilling over charcol adds more depth.
post #9 of 29
   I selected choice "A".  I would have picked the pastrami if it wasn't paired with roast beef and came with something other than mozzarella cheese.  Maybe a nice slicing asiago or something.

    I like a real good salami too...but I tend to prefer it served only with cheese on a nice baguette.

    mmmmmmm,
   dan
post #10 of 29
Quote:
Originally Posted by mgchef View Post

 Just Jim, all the cheeses up there are fake. Cheddar is fake, American cheese is fake, theres no such thing as "swiss cheese", theres just different types of cheeses from switzerland, but U.S just makes some processed cheeses and calls them swiss cheese, and sadly, even mozzarella isn't good. However, you can find good cheeses, like cheddars, mozzarellas, scharffer max etc. at specialty stores. Since you're title says you're a professional chef i'm sure you have access and use good cheeses and were just saying that since you're so used to buying good products, at least i hope


 

By "up there" do you mean Toronto, or the list of cheeses the OP used?
Cheddar isn't fake.
Orange cheddar is adulterated to make it more appealing to the uneducated of yesteryear.
Sad that we refer to white cheddar by that name, it should be the other way round, with orange cheddar having the descriptor.
You say cheddar and mozzarella aren't good in one sentence, then say you can get good cheddar and mozzarella in another.
Leaves me confused.
Yes, being a chef I have access to many fine items.
My personal quirk is that I refer to American cheese and Swiss-American cheese as rubber cheese.
They are a processed product that I care little for.
Although I must say that as a child one of my favorite memories was mom making me a grilled cheese sandwich with American cheese.

Still unsure of the intent of your post.
Perhaps you can clarify.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #11 of 29
I'm a little puzzled by the several comments about not having more than one meat in a sandwich.

How you gonna have an Italian sub sandwich... or a muffaletta, for that matter?

Mike
travelling gourmand
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travelling gourmand
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post #12 of 29
2 meats don't bother me in general.
The combos listed are a little odd to my tastes.
I love a good Monte Cristo.
Others must not consider bacon a meat, otherwise club sandwiches would be out (some clubs even have ham in place of or with the bacon).
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #13 of 29
the combos do seem OFF.....
I'd not make nor buy ......but if the only offerings were those listed, probably A.

One of my favorite combos is corn beef with chopped liver.....have not had it in forever.
cooking with all your senses.....
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cooking with all your senses.....
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post #14 of 29
Does nobody use mortadella anymore?

What's the purpose of this poll?

"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 #15 of 29
My opinions on why I thought these combinations were off.

A) Sandwich with Salami, Ham & Swiss Cheese  Ham and swiss is a classic though at it's best with a specific, say a gruyere. This is a pairing that succeeds because their characteristics complement each other. The cheese tends to be mild and nutty and not too salty. The ham's character and saltiness balance out the sandwich.

The problem is the salami. It's too strong and adds has an oiliness that won't marry well with the ham and cheese.

B) Sandwich with Turkey, Pastrami & American Cheese.

The bad fake cheese issue aside, pastrami overpowers the turkey. No balance.

C) Sandwich with Pepperoni, Salami & Cheddar Cheese

The problem this time is the cheese,. Wrong cultures, wrong flavors. Just the wrong cheese to match up to these strong flavored fatty meats. I'd want some vegetables,or cured vegetables like pickles and pickled peppers. And a strong cheese to stand up to it. Thinly shaved parm or shaved aged gouda.

D) Sandwich with Pastrami, Roast Beef & Mozzarella Cheese.

A pastrami burger is a wonderful thing. But this isn't a burger. And again, the cheese is just wrong, too mild and the texture doesn't contribute with the roast beef. The pastrami doesn't match up with anything in a constructive way.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #16 of 29
Thread Starter 
no special purpose, cuz I eat sandwitch during my lunch hour, different people have different tastes.
Once My friend and I discuss what is the best sandwich? however, we don't agree with each other.

Quote:
Originally Posted by Koukouvagia View Post

Does nobody use mortadella anymore?

What's the purpose of this poll?
post #17 of 29
 sorry JustJim, wasn't trying to be unclear.

Mozzarellas that are found in stores tend to be fake, and processed. However, as I said before, I'm sure that a chef like you has access to some good cheeses. Again, cheddar at grocery stores are processed, as are white cheddars and montery jacks. Swiss cheese isn't even a type of cheese, the U.S just took the name from Emmentaller which they noticed had holes in it, and the U.S.D.A didn't allow it due to the "harmful bacteria". 
Sorry if i'm still unclear or am sounding a little rude, i didn't mean to make it sound like a fight, although after reading my original post, it sounds like that
post #18 of 29
To me, sandwich A; however, using QUALITY ingredients makes a good sandwich, no matter what's between the slices.
George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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post #19 of 29
A. Depending on the bread and cheese is ok, but I never would match up salami and swiss cheese
B. I would eat a cold turkey sandwich with piles of fresh sliced turkey and lots of mayo daily if I could, I luv em.  Adding pastrami isn't my idea of moving in the right flavor direction, how about slices of tomato, or even avacado.
C. Salami, pepperoni, on the right bread with lettuce, tomato, pickles, a little red onion, olives, oil & vinegar, But NOT cheddar, that sandwich needs provolone.
D. Pastrami, R Beef, and Mozzarella Cheese, doesn't sound too bad, I like mustard with Roast Beef, however I'm not sure if I would want ths sandwich cold or hot.

I'm not picky about processed or other on cheese, I have to buy what my budget allows, dishes that require specific fresh cheese then I will have to bite the bullet and pay.

When I go to Subway, its Italian B.M.T. Sliced Genoa salami, pepperoni and ham with provolone, lettuce, tomatoe, olives, red onion pickles, oil & vinegar,  sprinkled with ground cracked red pepper.  If I am building my own sub, crusty italian bread, genoa salami, roast beef, capacola ham, provolone and the toppings mention for the BMT.  

When I lived in Riverside Calif, in So. Calif. there was a sandwich place called Delia's Grinders, they're Sub was awesome, the bread was perfectly crisp and crunch the flavor was dead on.  Delia's introduced me to ground cracked red pepper most places never have.  I know many businessmen that when visiting anywhere within 15 miles they would make the trip to Delia's, friends driving to Las Vegas would always stop for a Delia's, etc.  It is amazing that with something so simple as a sandwich which many other places also serve that there can be a huge difference in the flavors, Delia's had all the components right.
post #20 of 29
Quote:
Originally Posted by Koukouvagia View Post

Does nobody use mortadella anymore?
 


One of the delis where I used to often get lunch has a sandwich with mortadella, salami and hot cappa - it was one of my favorites.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #21 of 29
I've been known to slap just about anything and everything between 2 slices of bread, but that doesn't mean they have all been great combinations!!!  But when I am thinking up sandwiches I do put a lot of thought into them.  LIke everyone above has said, while these sandwiches wouldn't be horrible, there is at least on component in each sandwich that just seems off.  Take the suggestions listed above and improve these sandwiches and your palate will thank you for it.
post #22 of 29
Perhaps some are worse than others.  For instance, the ham and swiss with salami seems the least gruesome. 

However, they all look pretty bad to me, and I wouldn't buy any of them.   If they were offered on a menu, I'd wonder about the mind (and palate) behind them.  In terms of what's wrong there are two common themes:  "One thing too many;" and, "weirdly bad, inappropriate combinations."

BDL
post #23 of 29
I voted for A and would give it a try for sure as it sounds good to me and the others not so much.
post #24 of 29
Quote:
Originally Posted by mgchef View Post

 sorry JustJim, wasn't trying to be unclear.

Mozzarellas that are found in stores tend to be fake, and processed. However, as I said before, I'm sure that a chef like you has access to some good cheeses. Again, cheddar at grocery stores are processed, as are white cheddars and montery jacks. Swiss cheese isn't even a type of cheese, the U.S just took the name from Emmentaller which they noticed had holes in it, and the U.S.D.A didn't allow it due to the "harmful bacteria". 
Sorry if i'm still unclear or am sounding a little rude, i didn't mean to make it sound like a fight, although after reading my original post, it sounds like that

 

It's all good MG, no offense taken, I just wasn't sure what you were saying.
I do disagree on the grocery store cheese.
Even a run of the mill store like Safeway or Ray's has a wide variety of cheeses, both in price and quality.
So, while they do have some cheeses I wouldn't buy, they also have some, if you will, artesan cheeses that are very nice.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #25 of 29

After reading this thread all I can say is WOW....

...If you don't want to answer the question simply because it might affect your image then don't answer it.  Last I checked this is a public forum and not everyone here is a professional chef.  I'm sure not.

  I have never seen such a dissection of a simple multiple choice question and if I were your teacher, most of you would get a big 'F' as in 'FAILURE to communicate"

  I choose D.

"Ye can lead a man up to the university, but ye can't make him think."

Finley Peter Dunne
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"Ye can lead a man up to the university, but ye can't make him think."

Finley Peter Dunne
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post #26 of 29
Quote:
Originally Posted by FR33_MASON View Post

After reading this thread all I can say is WOW....

...If you don't want to answer the question simply because it might affect your image then don't answer it.  Last I checked this is a public forum and not everyone here is a professional chef.  I'm sure not.

  I have never seen such a dissection of a simple multiple choice question and if I were your teacher, most of you would get a big 'F' as in 'FAILURE to communicate"

  I choose D.



I guess I missed something.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #27 of 29
Quote:
Originally Posted by Just Jim View Post





I guess I missed something.
 
Simply put, If there are no choices that you like, then don't answer the question.  Are you still missing something now.
"Ye can lead a man up to the university, but ye can't make him think."

Finley Peter Dunne
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"Ye can lead a man up to the university, but ye can't make him think."

Finley Peter Dunne
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post #28 of 29
You're out of line.
I answered the question, then offered an opinion, as did others.
Considering that the OP had no issue with the comments, why do you?
Having a bad day?
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #29 of 29
They all sound not to great, but I'd go with C, add some Italian dressing and have a K-mart style poor boy.
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