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View Poll Results: Pick your favoite sandwich or name your own [Other].
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Corned Beef on Rye
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1 |
5.00% |
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Chicken Salad
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1 |
5.00% |
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Egg Sandwich [or Egg Salad]
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0 |
0% |
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Chili-Size
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0 |
0% |
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Sloppy Joe
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0 |
0% |
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BBQ Pork
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1 |
5.00% |
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BBQ Beef
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0 |
0% |
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Ham
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0 |
0% |
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White Fish
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0 |
0% |
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Tuna Salad
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2 |
10.00% |
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Salmon/Swordfish/Albacore/Calamari; any fish steak
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0 |
0% |
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Bacon, Lettuce and Tomato [BLT]
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0 |
0% |
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Club
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2 |
10.00% |
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Turkey
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0 |
0% |
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Peanut Butter and Jelly/Honey/Raisins, etc
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0 |
0% |
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Italian Meatball
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0 |
0% |
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Classic Italian Sub
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0 |
0% |
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French Dip
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1 |
5.00% |
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Steak Sandwich
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1 |
5.00% |
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Other
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11 |
55.00% |
February-17th-2008, 05:50 PM
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#1
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Next year....
Join Date: Mar 2003
Location: The San Joaquin Valley, CA
Posts: 23,908
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What is you favorite sandwich?
We were sidetracked on another thread by a conversation about corned beef sandwiches and I thought it might be fun to do a poll on our favorite sandwich.
If I left any out, I apologize. The "Other" function will give you the chance to tell us. OK?
Here we go.
Tim
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February-17th-2008, 05:58 PM
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#2
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We are the only reality
Join Date: Mar 2003
Location: beautiful British Columbia
Posts: 14,522
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So, where's your list, Tim?? 
Can we just say what our favourite sandwich is?
If so, my favourite is sliced avocado, tomato, sprouts and lettuce, with mayo on lightly toasted whole wheat bread [the great big slices] with a kosher dill pickle on the side.
__________________
A thing is not necessarily true because a man dies for it.
Oscar Wilde [1854-1900]
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February-17th-2008, 06:07 PM
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#3
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Next year....
Join Date: Mar 2003
Location: The San Joaquin Valley, CA
Posts: 23,908
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Gimme a sec, will ya?
Can't type...
sheesh
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February-17th-2008, 06:09 PM
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#4
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Next year....
Join Date: Mar 2003
Location: The San Joaquin Valley, CA
Posts: 23,908
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What is your favorite sandwich?
BTW...I mis-stroked the keyboard and left off an "R"....blame Patricia.
[heaviest of sighs]
She was putting the pressure on me   
Last edited by GoodSpeak; February-17th-2008 at 06:10 PM.
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February-17th-2008, 07:02 PM
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#5
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We are the only reality
Join Date: Mar 2003
Location: beautiful British Columbia
Posts: 14,522
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Quote:
Originally Posted by GoodSpeak
BTW...I mis-stroked the keyboard and left off an "R"....blame Patricia.
[heaviest of sighs]
She was putting the pressure on me |
Sorry about that, but I just had to tell you what my favourite sandwich is. 
__________________
A thing is not necessarily true because a man dies for it.
Oscar Wilde [1854-1900]
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February-17th-2008, 08:12 PM
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#6
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Next year....
Join Date: Mar 2003
Location: The San Joaquin Valley, CA
Posts: 23,908
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February-17th-2008, 09:15 PM
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#7
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Registered User
Join Date: May 2003
Location: VT
Posts: 850
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Salmonburger on toasted Rye with VT Cheddar, Romaine, tomato, red onion, capers and good mustard.
I get the Salmonburgers at Costco in a sleeve - packaged a bit like rice cakes.
(drooling now,... sorry...)
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February-17th-2008, 09:59 PM
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#8
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Registered User
Join Date: Mar 2003
Location: bakersfield ca
Posts: 1,796
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french dip sandwich....ummmmm
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February-17th-2008, 10:29 PM
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#9
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Maundering Yokel
Join Date: Jun 2006
Location: Balbec
Posts: 1,103
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Big Mac
__________________
"I know where I came from—but where did all you zombies come from?"
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February-18th-2008, 07:11 AM
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#10
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corporate whore
Join Date: Aug 2003
Location: Minneapolis, MN
Posts: 562
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Pastrami dip sandwiches from The Hat (Los Angeles area--Tim should know it well).
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February-18th-2008, 07:27 AM
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#11
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Registered Eater
Join Date: Mar 2003
Location: Monroe, Connecticut and/or Newfane, Vermont
Posts: 5,725
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One of many favorites
__________________
"The trouble with eating Italian food is that five or six days later you're hungry again." -George Miller
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February-18th-2008, 07:58 AM
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#12
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Registered Eater
Join Date: Mar 2003
Location: Monroe, Connecticut and/or Newfane, Vermont
Posts: 5,725
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One of the greatest sangwiches ever invented is the muffaletta.
__________________
"The trouble with eating Italian food is that five or six days later you're hungry again." -George Miller
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February-18th-2008, 08:25 AM
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#13
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The Bluegrass
Join Date: Mar 2003
Location: no country for old men
Posts: 30,835
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For me, it depends on where I am and the local available ingredients.
Right now, it would be locally smoked turkey with swiss, on toast, a little mayo.
Getting decent bread locally with regularity has become a problem.
Second best right now would be grilled cheese using an extra-sharp Vermont cheddar.
__________________
Away from the delusionary forces that turn music into a step to fame and fortune it becomes a reason to live." (David Morris)
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February-18th-2008, 09:46 AM
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#14
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Registered User
Join Date: Mar 2003
Location: The big apple - North of the Core
Posts: 5,439
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I'm outraged that egg and egg salad are the same category.
Last edited by steve(thelil); February-18th-2008 at 09:46 AM.
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February-18th-2008, 09:50 AM
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#15
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Reevaluating @ 500k
Join Date: Mar 2003
Location: Here
Posts: 31,321
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Other: my variant on the Cuban sandwich, though I've never actually eaten it.
__________________
para animar a festa
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February-18th-2008, 09:55 AM
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#16
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Registered Eater
Join Date: Mar 2003
Location: Monroe, Connecticut and/or Newfane, Vermont
Posts: 5,725
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I love Cuban sangwiches.
__________________
"The trouble with eating Italian food is that five or six days later you're hungry again." -George Miller
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February-18th-2008, 10:40 AM
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#17
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poor folk's child
Join Date: Mar 2003
Location: Chicago
Posts: 12,178
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liverwurst, baby!
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February-18th-2008, 10:40 AM
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#18
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Registered Eater
Join Date: Mar 2003
Location: Monroe, Connecticut and/or Newfane, Vermont
Posts: 5,725
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I love liverwurst sangwiches.
__________________
"The trouble with eating Italian food is that five or six days later you're hungry again." -George Miller
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February-18th-2008, 10:51 AM
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#19
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Reevaluating @ 500k
Join Date: Mar 2003
Location: Here
Posts: 31,321
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When I first lived in Park Slope, in 1978, the neighborhood was full of German delis, now all gone. One of them, across the street from me, Herzog's, roasted a whole turkey every day. My favorite sandwich at the time was turkey, liverwurst, cole slaw, onions and Russian dressing on a hero.
__________________
para animar a festa
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February-18th-2008, 10:52 AM
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#20
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Registered User
Join Date: Mar 2003
Location: Durham, NC
Posts: 2,903
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What the fuck is "chili-size"?
It strikes me that, unless there's a bit memory gap, I have never ever eaten an egg salad sandwich. Can't do mayo on anything either (unless very, very moderately included in tuna salad). I'll take either of the sandwiches in Jimmy's pics, happily!
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February-18th-2008, 10:57 AM
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#21
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Registered Eater
Join Date: Mar 2003
Location: Monroe, Connecticut and/or Newfane, Vermont
Posts: 5,725
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Biv, thinly sliced rare roast beef with mayo (Gotta be Hellman's) and freshly ground black pepper is another all time favorite. Sometimes I slip in some thinly sliced provolone as well.
__________________
"The trouble with eating Italian food is that five or six days later you're hungry again." -George Miller
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February-18th-2008, 11:03 AM
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#22
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Registered Eater
Join Date: Mar 2003
Location: Monroe, Connecticut and/or Newfane, Vermont
Posts: 5,725
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Quote:
Originally Posted by tippy
Hey, is Hellman’s the same thing as “Best Foods” west of the Mississippi?
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Yep, I believe it says that on the side of the jar. I remember Ron Thorne pointing that out once.
__________________
"The trouble with eating Italian food is that five or six days later you're hungry again." -George Miller
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February-18th-2008, 11:13 AM
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#23
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Registered User
Join Date: Mar 2003
Location: Durham, NC
Posts: 2,903
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Quote:
Originally Posted by Jimmy Cantiello
Biv, thinly sliced rare roast beef with mayo (Gotta be Hellman's) and freshly ground black pepper is another all time favorite. Sometimes I slip in some thinly sliced provolone as well.
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Sounds great! But hold the mayo, please . . . 
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February-18th-2008, 11:34 AM
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#24
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Registered User
Join Date: Mar 2003
Location: The big apple - North of the Core
Posts: 5,439
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Quote:
Originally Posted by Jimmy Cantiello
Biv, thinly sliced rare roast beef with mayo (Gotta be Hellman's) and freshly ground black pepper is another all time favorite. Sometimes I slip in some thinly sliced provolone as well.
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You make the provolone component sound dishonest.
Last edited by steve(thelil); February-18th-2008 at 11:41 AM.
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February-18th-2008, 11:41 AM
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#25
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Reevaluating @ 500k
Join Date: Mar 2003
Location: Here
Posts: 31,321
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Quote:
Originally Posted by steve(thelil)
You make the provolone element sound dishonest.
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Are you familiar with the supplier?
__________________
para animar a festa
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February-18th-2008, 11:56 AM
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#26
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holier than thou
Join Date: Mar 2003
Location: Cape Cod
Posts: 8,708
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Quote:
Originally Posted by Jimmy Cantiello
I love Cuban sangwiches.
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Quote:
Originally Posted by Jimmy Cantiello
I love liverwurst sangwiches.
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I'm with Jimmy.
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February-18th-2008, 12:08 PM
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#27
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Next year....
Join Date: Mar 2003
Location: The San Joaquin Valley, CA
Posts: 23,908
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Jason,
A Chili-Size
A little history:
"....chili was once called “size” in the town known [as Los Angeles, CA]. “Size” came into usage by way of one Ptomaine Tommy, once proprietor of the largest and best known chili parlor in the city. Ptomaine Tommy served straight chili and an epical Southwestern variation, a hamburger smothered with chili. He had two ladles, a large and a small. When a customer ordered straight chili, he got out the large ladle. When he wanted the other, he usually said “Hamburger size.” So Ptomaine Tommy put up one sign that read HAMBURGER SIZE 15˘, and another that read CHILI SIZE 20˘. Other chili joints followed suit and before long chili was know throughout Los Angeles as “size”. They’d say, “Just gimme a bowl of size.”
Source: http://www.chilicookoff.com/History/History_Started.asp
Last edited by GoodSpeak; February-18th-2008 at 12:21 PM.
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February-18th-2008, 12:10 PM
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#28
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Next year....
Join Date: Mar 2003
Location: The San Joaquin Valley, CA
Posts: 23,908
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Quote:
Originally Posted by vibes
Pastrami dip sandwiches from The Hat (Los Angeles area--Tim should know it well).
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Heard of it but never ate there sad to say.
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February-18th-2008, 12:44 PM
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#29
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Jon
Join Date: Apr 2003
Location: Beautiful Downtown Burbank
Posts: 6,072
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Pastrami from Schatt's Bakkery in Bishop, CA.
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February-18th-2008, 12:51 PM
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#30
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Registered Eater
Join Date: Mar 2003
Location: Monroe, Connecticut and/or Newfane, Vermont
Posts: 5,725
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I love pastrami sangwiches.
__________________
"The trouble with eating Italian food is that five or six days later you're hungry again." -George Miller
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