Hello Friends! I haven’t posted in a while, but I really wanted to share the recipe for this new incredible Sandwich spread I just invented. ALL DRESSED MAYONNAISE!!!!!! It’s all dressed potato chip flavoured mayo. Perfect for sandwiches, burgers, chicken, salads, dips, whatever! Share it far a wide and let’s …
Encyclopedia of Sandwiches If there is even the smallest, tiniest, single micron thin, silver lining to this past year of being completely shut in, (for me at least) it is a seemingly renewed (or awakened) public interest in sandwiches. This is evidenced best by the viral Encyclopedia of Sandwiches poster. …
The Breakfast Sandwich is a true paragon on the sandwich kingdom. Nothing quite beats sitting down for the standard North American restaurant breakfast. It’s usually pretty cheap, and you get to answer a bunch of fun questions straight away. AND when you and the person you’re dining with give the …
An open faced sandwich is a sandwich that you could easily throw another piece of bread on, but it is so aesthetically pleasing that you end up leaving it off. Whales could breathe air all the time, but then what’s the point of being in the water?
Well, there is of course the origin of the hamburger, which is claimed by about a dozen different people, places, and times periods. Then there is the proper construction method, preferred condiments, all beef vs filler, doneness, the non ground burgers, veggie/non meat burgers, questions on buns, and of course the etiquette of the compression of a burger to getting a full bite.
It’s a round Sicilian loaf of bread with sesame seeds on top. At least that is what it was until 1906 when the Muffuletta Sandwich was invented at the Central Grocery (which is still open) on Decatur St. in New Orleans. They cut the loaf horizontally and filled it with a marinated olive salad, Salami, Ham, Mortadella, with Provolone and Mozzarella.
Italian sandwiches, Submarines, Heros, Hoagies, Grinders, Wedges, Zeppelins, Jambon Beurre, Dagoberts, and Banh Mi
Also Gatsbys and Po’Boys
They are among the longwiches. They are those made from bread longer than it is wide, split lengthwise and stuffed with things like meats and sauces and vegetables. They are typically loafwiches, though some may argue they can also be bunwiches, provided the bun has the correct dimensions
I love hot dogs. And not just the Jumbos, or concession franks. The best ones are the small grocery store ones. The elation and validation I felt when I bought my first ever New York City hot dog from a cart and saw that it was just a little wet basic weiner was incredible. It was like every boiled hot dog I ever had as a kid. That’s the proper way by the way. It’s how they’ve always been done, even before that pesky bun showed up and started this dumb argument. Boiled.
Since its invention, the club has been one of the ultimate restaurant sandwiches. If a restaurant has a sandwiches section on their menu, i’m pretty sure they’re legally obligated to have some version of a clubhouse. A restaurant’s clubhouse is a reflection of the restaurant itself and its goals and aspirations. Is it the sandwich cut in four with frilly toothpicks through white bread, with over broiled bacon and under ripe tomato with iceberg? Well, you’re either in a classic diner, or a cheap hotel restaurant. Are there seemingly way too many adjectives describing the bread and/or bacon? Is there avocado or aioli? Well then you just may be in a gastro pub there bud.
Now, even I am conflicted about my cold sandwich construction. I prefer my mustard and mayo seperate, but I also like some butter touching the meat because I’m aperently endeavouring to be 300lbs. I also think for cold cuts, if you are using pickles you shouldn’t also use tomatoes, and vice versa, but I often do it anyway. You could take mustard out of the equation completely, but sometimes you really need it. Also, what’s the lettuce even doig? Is it just for looks? It barely adds anything but a protective barrier from mayo to meat. Theres got to be a better way!