› ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Canapés, Heroes, Sandwiches & Subs
New Posts  All Forums:Forum Nav:

Canapés, Heroes, Sandwiches & Subs

post #1 of 12
Thread Starter 

Which canapés, heroes, sandwiches & subs are your favorites ? Do you have a signature sandwich or hero or canapé or sub ?


Sandwiches, how to define ?  The solemn chic of an elegant food item on a slice of Baguette ?  Two or more ingredients placed between two slices of bread ? Food items stuffed in a bread pocket or pressed & grilled ?


What about Leftovers from the day before, for example: baked meatloaf or eggplant parmigiana or homemade Terrine ?


Let´s share our faves, here are our´s :


1) Meatball Parmigiana

2) Eggplant Parmigiana

3) Gyro

4) Falafel in Pita

5) Miami Cuban Sandwich on Cuban Bread

6) Shrimp Salad with home made ali oli mayonnaise variety

7) Chicken Salad with home made ali oli mayonnaise variety

8) Grilled Cheese made with Herbed Provolone, Proscuitto di Parma or Bacon & Tomato 

9) French style Omelette on Baguette with tomato and Chives or Basil or other fresh herbs

10) Calamares on Spanish Baguette with ali oli drizzle

11) Canapé: Iberian acorn fed air dried ham with Evoo drizzle

12) Canapé:  Tomato & Anchovies

13) Sun dried tomatoes with Fresh Goat Cheese

14) Iberian: Galician Smoked San Simón Cow Cheese Grilled Cheese with Bacon & Tomatoes

15) Smoked Sable on Crisp Wasa from Sweden

16) Tuna salad sandwich with home made mayonnaise

17) Chicken Cutlet on Hero

18) Charcuterie Subs with sliced Olives, Capers, Arugula, Tomato, drizzle Evoo & Modena

19) Black Olive & Anchovy Tapenade on Canapé slices or with crackers or bread sticks

20) I am a cheese-a-holic, so almost any cheese except orange waxed or orange rinded

21) Paté or Terrine with pickles, olives and capers

22) Meatloaf - leftover from the lunch before

23) Smoked trout flan spread



Have lovely Labor day wkend.


Edited by margcata - 8/31/12 at 2:37am
post #2 of 12
Thread Starter 

Home made bread, French style creamy butter, sea salt and

Extra Virgin Olive Oil ... Not a traditional sandwich, however,

very enjoyable.


Have a lovely Labor Day Wkend.


post #3 of 12

I'm sorry Marge, your butter and bread does not count as a sandwich! If so we can just start iterating over the best breads and butters and combining those.


My favorite sandwich of all time is a "French Dip"...

Good crusty french bread.. roast beef.. choose your cut.. needs to be fairly soft to the bite at prep. Provolone cheese melted... (not even needed but if you want caramelized onions)  then


DIP!!!!!! in the best possible juice around.



post #4 of 12
Thread Starter 



Thanks for your feedback. Sounds like an interesting combo. Shall have to try one when we return to Madrid Capital.


I am a real Provolone enthusiast and love Provoletta, which is provolone, herbs & sliced finely red roasted bell pepper  and melted in an earthenware clay vessel and placed under the broiler for 5 minutes or so until melted yet not mushy drippy, and served with Italian Baguette for dipping.


Bread, butter, sea salt and Evoo could be a filling for a sandwich, if spread on bread and placed between 2 slices of bread or as a Canapé at least here in the Mediterranean where I live.

Good idea,  for another thread Eastshores, why don´t you kick it off ?


Have a lovely Labor Day Wkend. 


post #5 of 12

We Brits may have invented the sandwich, but America has re defined it.

I have made everyone of these over the last 2 yrs.

post #6 of 12
Thread Starter 



To my knowledge, let us go back a bit further.


The Greeks, the Syrians, The Turkish, the Pakistani, the southeastern Asian Indians, and the various Moorish Tribes, had created the yeastless Flatbread that they filled with various ingreidents and wrapped. The Azrecs, are the ones who invented the soft corn flatbread, also filling their sandwich corn flatbread wraps with a variety of other food items.


<edit-link error>


Have nice wkend,


post #7 of 12

The Aztecs did not call it a Sandwich, John Montagu 4th Earl of Sandwich is responsible for that.,_4th_Earl_of_Sandwich,_4th_Earl_of_Sandwich

Ps your link does not work.

post #8 of 12
Thread Starter 



Thank you for your research.


Wikipedia has a thread on the history of Flatbreads, thus providing the history and the background which took place centuries earlier. 


Thank you for posting the link on:  John Mongragu.  


Interesting history.  


Have nice wkend.

Margaux Cintrano.

post #9 of 12

My favorite sandwich is similar to that of the grilled cheese links, fry an egg over easy, I get it a little beyond over easy to over medium about so its still gooey but not completely runny then slip it on a buttered piece of bread with cheese of your choice: Cheddar, swiss, Asiago, whatever floats your boat (I'm a big Asiago fan) then place another buttered piece of bread on top. and cook as you would a grill cheese. biting into that gooey goodness with a nice crispy piece of bread is just too good.


Not exactly your fanciest classiest sandwich but hey!


And Eatshores, to each their own but personally a French Dip is best with beef au jus on the side.


Also I must say we have a local pita place and the gyro is absolutely delicious

post #10 of 12
Thread Starter 

Ciao Stats,


Thanks for your contribution, sounds great.


I enjoy Asiago too. It is lovely with Barlett Pears and field greens in a simple salad with a Vinaigrette of Evoo & Balsamic Vinegar.




post #11 of 12

Springfield sandwich (named after a cafe in Springfield, MN)


Sliced sourdough buttered one side only

leftover roast beef kept warm in the juices

sliced tomato

swiss cheese

thousand island dressing


Put thousand island on the non-buttered side of 2 bread slices. Pile on roast beef, tomato, then top with swiss. Top with other slice of bread dressing side down and then into the sandwich press until crispy. Very messy to eat but tasty.

post #12 of 12

Originally Posted by StatsCook View Post


And Eatshores, to each their own but personally a French Dip is best with beef au jus on the side.


Sorry I actually typed the translation of "au jus" which is "with juice". I was assuming that others would understand the juice is beef and not apple biggrin.gif You are correct though. What I was trying to say is get the highest quality [beef] juice you can muster.. preferably cook your own roast and make your own juice using the drippings and stock.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Canapés, Heroes, Sandwiches & Subs