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  #1  
Old 08-12-2017, 06:04 PM
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Default The Short List: Sandwiches

No particular order:
  1. Reuben
  2. Cubano
  3. Philly Cheesesteak, Wiz, Wit(h onions)
  4. Chick Fil A
  5. Banh mi
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  #2  
Old 08-12-2017, 06:43 PM
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Roast Turkey with Fresh Mozzerella, horseradish, and tomato on a jalepeno cheddar bagel
Hot Italian sausage on a long roll.
Turkey hoagie from Primo's
Cheesesteak from Jim's
bacon chedder burger on a kaiser roll.
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  #3  
Old 08-12-2017, 11:33 PM
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Montreal smoked meat sandwich
Lox Bagel
Bahn mi but! With vietnamese coldcuts, pigs ears, head cheese, pate
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  #4  
Old 08-13-2017, 02:51 AM
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Monte cristo.



The Ferdie from Mother's.



New Orleans muffaletta.

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  #5  
Old 08-13-2017, 08:00 AM
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Quote:
Originally Posted by Ample Vigour View Post
  1. Reuben
One of my regrets about cutting beef and dairy out of my life is that I can't have a true Reuben sandwich again.
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  #6  
Old 08-13-2017, 08:25 AM
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Quote:
Originally Posted by Büge View Post
One of my regrets about cutting beef and dairy out of my life is that I can't have a true Reuben sandwich again.
Ditto (re: beef), and I started the Reuben thread! It's a tragedy.
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Old 08-13-2017, 08:34 AM
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Huh. Muffaletta looks like an Italian hoagie on a sandwich roll with hot peppers.
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Old 08-13-2017, 10:01 AM
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Quote:
Originally Posted by Ample Vigour View Post
  1. Reuben
a short list indeed
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  #9  
Old 08-13-2017, 01:59 PM
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I lived in New Orleans for a while many years ago. There is a pizza place there that sells a Muffaletta pizza.

I do not recommend a Muffaletta pizza.

However, I do recommend a Muffaletta sandwich. So good.
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  #10  
Old 08-13-2017, 02:05 PM
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Quote:
Originally Posted by Daikaiju View Post
Huh. Muffaletta looks like an Italian hoagie on a sandwich roll with hot peppers.
Mostly olives. You had better fuckin love olives if you order a muffaletta.
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  #11  
Old 08-13-2017, 02:06 PM
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Quote:
Originally Posted by chud_666 View Post
Montreal smoked meat sandwich
The line between Montreal smoked meat and pastrami is so thin I can never find it, but I am told it is there and it is not to be trifled with.
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Old 08-13-2017, 03:25 PM
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Hm. Well pastrami is salt cured, right?
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Old 08-13-2017, 06:27 PM
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"New York pastrami v. Montreal smoked meat. ... The process: Pastrami is dry-cured, meaning the meat is lathered with sugar and salt until absorbed, then seasoned with spices and smoked. Montreal smoked meat is also dry-cured, but then soaked (like corned beef) to desalinate it before seasoning and smoking."

Gives it a different depth of flavour. Pastrami i prefer for Reubens. Classic smoked meat just basically rye and mustard. Cold. Love it.

https://en.m.wikipedia.org/wiki/Mont...le_smoked_meat

Look at the picture there.
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  #14  
Old 08-13-2017, 09:41 PM
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Quote:
Originally Posted by chud_666 View Post
"New York pastrami v. Montreal smoked meat. ... The process: Pastrami is dry-cured, meaning the meat is lathered with sugar and salt until absorbed, then seasoned with spices and smoked. Montreal smoked meat is also dry-cured, but then soaked (like corned beef) to desalinate it before seasoning and smoking."
I'm gonna have to eat a lot of smoked meat to understand this better. Like, an absurd quantity.
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  #15  
Old 08-13-2017, 10:06 PM
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Sounds like a plan
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  #16  
Old 08-13-2017, 10:16 PM
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I will participate in this research
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  #17  
Old 08-14-2017, 12:13 AM
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Where do I sign up for this research project
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  #18  
Old 08-14-2017, 01:45 AM
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French Dip

Patty Melt (without f**king salad dressing)
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  #19  
Old 08-14-2017, 07:50 AM
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Quote:
Originally Posted by Rascally Badger View Post
Sounds like a plan
Quote:
Originally Posted by Paul le Fou View Post
I will participate in this research
Quote:
Originally Posted by muteKi View Post
Where do I sign up for this research project
It is six hours and one half hours overland from Reuben's in Montreal to Katz's in NYC. Per chud we can have the smoked meat cold, but pastrami must be consumed hot.

THEREFORE BE IT RESOLVED that we must purchase significant quantities of smoked meat at Reuben's, cold pack it, then proceed with all haste to Katz's for pastrami. Then we may compare thick, juicy meat at our leisure.
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  #20  
Old 08-14-2017, 09:32 AM
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Quote:
Originally Posted by Torzelbaum View Post
Patty Melt (without f**king salad dressing)
On rye? This Is Important.
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  #21  
Old 08-14-2017, 09:47 AM
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Who here will speak for the BLT? That noble, honest sandwich that was always there to support you in your darkest times? I see many faces gathered here, but they are silent. Cowards, to the last man of you, and you shall know a coward's death.

I stand with the BLT.
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  #22  
Old 08-14-2017, 01:18 PM
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Quote:
Originally Posted by Daikaiju View Post
On rye? This Is Important.
The sourdough patty melt is false.
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  #23  
Old 08-14-2017, 01:33 PM
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Quote:
Originally Posted by Vaeran View Post
Who here will speak for the BLT? That noble, honest sandwich that was always there to support you in your darkest times? I see many faces gathered here, but they are silent. Cowards, to the last man of you, and you shall know a coward's death.

I stand with the BLT.
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  #24  
Old 08-14-2017, 01:42 PM
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Quote:
Originally Posted by Ample Vigour View Post
I'm gonna have to eat a lot of smoked meat to understand this better. Like, an absurd quantity.
Had one for lunch. I am the way.
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  #25  
Old 08-14-2017, 02:21 PM
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Pulled chicken with barbecue sauce on brioche with cheese (usually cheddar or swiss for me) melted to glue things together a bit, some brown mustard for spice.
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  #26  
Old 08-14-2017, 02:26 PM
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Has anyone ever plotted a sandwich family tree or evolution chart?
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  #27  
Old 08-14-2017, 07:32 PM
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jam butty



FITE ME NERDS
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  #28  
Old 08-14-2017, 08:00 PM
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Quote:
Originally Posted by Daikaiju View Post
On rye? This Is Important.
Of course. (I wonder if I should post my formula/checklist for the patty melt "proper"?)

Quote:
Originally Posted by Ample Vigour View Post
The sourdough patty melt is false.
Bite by bite, you are my sandwich brother.

Last edited by Torzelbaum; 08-14-2017 at 08:15 PM.
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