I love a Toad in a Hole or the lazier just egg on toast. I love a good NY bodega breakfast roll. But the best Egg Sandwich and the best Bacon Sandwich (sure to appear) is a BELT.
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Eating Like An Earl - Talking Time's Top Sandwiches
- Thread starter Torzelbaum
- Start date
This is one of those cases where I really don’t envy Torz having to decide which votes to group together - I checked my list and I actually had four different votes containing egg but I don’t think I’m in this group. One already appeared, two I suspect may be higher on the list, but the fourth is a pretty similar but unique thing my dad made for me when I was little - “egg toast”, which was just runny yolk spread over a slice of toast. I wasn’t into the fried egg white part so he’d just eat the extra white on his own breakfast.
That's odd - I count 5 different votes on your list. Your other egg items were not included in this category.
Some items did give me more trouble than others when it came to grouping. This is one of those instances.
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Right you are, I forgot one. I wouldn’t have thought my top sandwich list would be quite so eggy but here we are.
#41
bacon, egg and cheese
56 points, 2 votes
Staunchest Sandwich Supporter: Kirin (#5)
Tour Location: New York City
The ingredients in our next entry can serve as the main ingredient in a sandwich but they also are sometimes considered as additions to other sandwiches. (I feel like this doesn't happen at the same frequency for each of the items. Cheese gets that treatment the most while egg gets it the least.)
The bacon, egg & cheese sandwich is a large part of the culture and cuisine of New York City. The sandwich is sold at many bagel shops and bodegas* there. The bodega version of the sandwich is often served on a Kaiser roll.
@Kirin @Johnny Unusual
*A bodega is small convenience store which serves hot and prepared food. They're often open late hours and they tend to specialize in the foods of certain countries or regions.
Johnny Unusual
(He/Him)
I included variations both to fill my list and mix specificity and general. I won't mention others in case they appear on the list but I love a good bacon, egg and cheese.
That depends on if you want to spoil your dinner or not. And also how silly I might want to get with counting category members.
I'd extend that to any pork egg and cheese sandwich is good by me.
40
category sausage
56 points, 3 votes
Staunchest Sausage Sandwich Supporters: Daikaiju, Torzelbaum (#14)
Tour Locations:
Chicopee, Massachusetts
New Haven, Connecticut
Palo Alto, California
Philadelphia, Pennslyvania
Yale, Michigan
category sausage
56 points, 3 votes
Staunchest Sausage Sandwich Supporters: Daikaiju, Torzelbaum (#14)
Tour Locations:
Chicopee, Massachusetts
New Haven, Connecticut
Palo Alto, California
Philadelphia, Pennslyvania
Yale, Michigan
Our next category includes a type of ingredient that we've seen before - sausages. Sausages are generally made with ground meat and include salt, spices and other flavourings. Sausage making is an ancient method of preserving meat. Sausage is a popular sandwich ingredient - they're used either whole or as a cut / slice from a larger sausage.
@Daikaiju likes a hot sausage on a long roll. I'm assuming that he means a hot Italian sausage - a North American style of pork sausage that is seasoned with red pepper flakes and fennel or anise.
I like a polish sausage / kielbasa sandwich (which I mostly get as a Maxwell Street Polish sans mustard). Polish cuisine has many types of sausage but in the US polish sausage is most similar to the Polish wiejska (farmhouse or countryside) sausage - which is made of pork with marjoram, garlic and sometimes coriander.
@Issun likes a bologna sandwich. Here we have another case of imitation since American bologna is based on the Italian Mortadella Bologna sausage. This (usually) wide cooked sausage is generally cut into thin slices and used as a cold cut to make a sandwich that I'm sure is familiar to most of you.
(In hindsight I think bologna didn't really belong in this category but it was hard to exclude such a classic sandwich. I probably should have just given it an honorable mention entry.)
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Yes, though any decent coarse ground hot sausage will also satisfy, like andouille.
It's not real Bologna unless it comes from the Bologna region. Otherwise it's just sparkling salami.
bacon egg and cheese - call me crazy, i think bacon is the inferior choice compared to sausage. Too often the bacon is too chewy and so a bite of sandwich ends up pulling the whole strip out of the bun. I will concede that sausage patties have the problem of wanting to squirt out the back as you bite, especially if the egg is folded up tall.
I didn't put bologna sandwich on my list. I ate a ton of them as a kid and I feel like I just grew out of them.
I didn't put bologna sandwich on my list. I ate a ton of them as a kid and I feel like I just grew out of them.
#39 (tie)
Donair
57 points, 3 votes
Staunchest Sandwich Supporter: JBear (#15)
Tour Location: Halifax, Nova Scotia
Donair
57 points, 3 votes
Staunchest Sandwich Supporter: JBear (#15)
Tour Location: Halifax, Nova Scotia
Donair is a Canadian sandwich that was created by a Greek immigrant in Halifax, Nova Scotia in the early 1970s. It is a variation of the Turkish döner kebab. Doner and donair both use meat that is cooked by a vertical rotisserie - the meat on Donair is a spiced ground beef. The Canadian sandwich typically includes chopped onions and tomatoes along with a sweet sauce made of condensed milk, sugar, vinegar and garlic powder. The ingredients are wrapped in soft white pita bread.
JBear said:
@JBear @Johnny Unusual @Lokii
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#39 (tie)
category pork "rib"
57 points, 3 votes
Staunchest Sandwich Supporter: JBear (#2)
Tour Locations:
Natick, Massachussets
Kansas City
Springfield
Edmundston, New Brunswick
category pork "rib"
57 points, 3 votes
Staunchest Sandwich Supporter: JBear (#2)
Tour Locations:
Natick, Massachussets
Kansas City
Springfield
Edmundston, New Brunswick
Our next entry is the creation of food scientists who "were so preoccupied with whether they could, they didn't stop to think if they should." I am referring to the pork "rib" sandwiches which were first unleashed upon the world in the early 1980s. The featured protein in these sandwiches is a reconstituted patty of pork meat. They were first introduced to the public via McDonald's McRib sandwich (my favorite). Many similar products were released soon afterwards.
The McRib has experienced many ups and down througout its existence - poor sales led to it being removed from the menu in 1985 but then it was brought back in 1989 and since then it has been either readily available or a limited-time offering (depending on the country). The McRib's infamous reputation led to the Simpsons parodying it via the Ribwich (@Johnny Unusual).
But the McRib and most other similar sandwiches are not what @JBear means when he put "greasy truck stop ribwich" on his list. I'll let him explain what he desires:
JBear said:
I don't know if this is exactly what JBear means but it was the closest thing I could find:
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I've never had a McRib or any off its knockoffs. I'm not a big fan of things slathered in 'BBQ' sauce...
Trivia time: You might be wondering why Natick is one of the tour locations. It's because Natick is the birth place of the McRib but in an indirect fashion. A military laboratory, the U.S. Army Combat Capabilities Development Command Soldier Center, is located in Natick. One of the many things developed there was a process for "restructuring" meat to "deliver low-cost meat to troops in the field." Dr. Roger Mandigo, a meat scientist who worked there refined the process and also received funding from the National Pork Producers Council to show them how to use the technique. McDonald's copied the technique when creating the McRib patty from pork shoulder. Since the government didn't patent the process it was free for anyone to use - which is why there are so many similar "rib" products like this (which often contain very little or no actual pork rib).
Johnny Unusual
(He/Him)
The McRib is a favourite I remember as good but I imagine doesn't hold up. Still, the imitators are delicious at any rate, when you can find a good one. Unlike JBear, I'm not so into the truck stop ones but there have been other places that sell good ones.
The Donair is a local favourite in the Maritimes. It's so popular, it's not uncommon to find Donair themed foods topped with donair meat, like donair pizza, donair poutine and donair samosas (samosas have been pretty popular here since the 90s, far before the general rise of other South Asian foods). Donair sauce is good though I generally am happy with the less sweet but still delicious tzatziki. The sweet flavour of donair sauce actually reminds me of the sweet "mayonnaise" that they have in Japan.
The Donair is a local favourite in the Maritimes. It's so popular, it's not uncommon to find Donair themed foods topped with donair meat, like donair pizza, donair poutine and donair samosas (samosas have been pretty popular here since the 90s, far before the general rise of other South Asian foods). Donair sauce is good though I generally am happy with the less sweet but still delicious tzatziki. The sweet flavour of donair sauce actually reminds me of the sweet "mayonnaise" that they have in Japan.
Today is Jbear's time to shine.
I love the scare quotes on rib. For me, a good ribwich is all about wallowing in crapulence. It's a shit food for shit people, and I want the shittest version possible. This is, of course, distinct from shittiest, which is that McDonald's piece of shit. Like, it looks and smells like it should be good, but it's just so bland when compared to every other ribwich I've ever had.
Anyway, I appreciate the dedication to the subject matter, Torzelbaum, and although I have not personally tried the sandwich pictured, I'd say that, if anything, that means that you've got yourself a good greasy truck stop ribwich right there.
Conveniently, though, I just so happen to have one in my fridge right now! I like to keep one on hand for emergencies:
Now that's the good shit right there.
I love the scare quotes on rib. For me, a good ribwich is all about wallowing in crapulence. It's a shit food for shit people, and I want the shittest version possible. This is, of course, distinct from shittiest, which is that McDonald's piece of shit. Like, it looks and smells like it should be good, but it's just so bland when compared to every other ribwich I've ever had.
Anyway, I appreciate the dedication to the subject matter, Torzelbaum, and although I have not personally tried the sandwich pictured, I'd say that, if anything, that means that you've got yourself a good greasy truck stop ribwich right there.
Conveniently, though, I just so happen to have one in my fridge right now! I like to keep one on hand for emergencies:
Now that's the good shit right there.
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I mean it says 'Quality' right on the package!
Johnny Unusual
(He/Him)
Quality comes in a spectrum...
I had this categorized in my calculation spreadsheet as MFS pork "rib". MFS stands for mad food science.
I did not purchase that - it was the result of an image search. But I can't remember which dark incantation I put into which search engine to produce that result.
(But I did have a work cafeteria ribwich a few days ago.)
I tried a McRib exactly once.
I wouldn't say i hated it. I think my problem is that when i think about eating pork, the reconstituted meat just doesn't match the texture I associate with pork flavor. If I ever see a truck stop ribwich, i'll give it a try, since its got the JBear recommendation of quality*
I wouldn't say i hated it. I think my problem is that when i think about eating pork, the reconstituted meat just doesn't match the texture I associate with pork flavor. If I ever see a truck stop ribwich, i'll give it a try, since its got the JBear recommendation of quality*