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RavenWing 
Posted: 05-Jan-2004, 01:02 PM
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ZodiacHazel

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Most people around here couldn't imagine peanut butter with anything but jelly. I just like peanut butter, especially in Thai food.


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Aon_Daonna 
Posted: 05-Jan-2004, 04:02 PM
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I like it alot with savoury things.. but the usual peanutbutter you buy here is too sweet already. I don't want to top it with even more sweet stuff.


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MDF3530 
  Posted: 05-Jan-2004, 06:10 PM
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How about peanut butter smeared on top of oatmeal cookies? That is an awesome combination tongue.gif !


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Herrerano 
Posted: 05-Jan-2004, 06:20 PM
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ZodiacIvy

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Peanut butter and saurkraut has always been a favorite. But close behind is peanut butter with cold hot dogs.



Then there is one of my all time favorite, eat over the kitchen sink sandwiches.

Take one slice of soft bread, a slice of salami, lots of mustard, and then crunch up potato chips while folding the bread and salami in like a taco. Stuff as many chips in as possible all crunched up. (Crisps for you European types.)

Must eat with both hands to keep chips under control.

Leo cool.gif


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Aon_Daonna 
Posted: 06-Jan-2004, 08:39 AM
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mmmh *goes seeing if there are more crisps in the hoose*
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Shadows 
Posted: 10-Jan-2004, 10:50 AM
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ZodiacHolly

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Recipe Name: TURKEY AND CORNED BEEF BRISKET CLUB
Category: SANDWICH
Serves: 1

3 Slice Bread of choice
Mayonnaise, to taste
3 Ounce Corned Beef Brisket, thinly sliced
2 Ounce Swiss Cheese
Lettuce
2 Ounce Turkey Breast, thinly sliced
3 Slice Tomato

Spread mayo on three slices of bread. On first slice place corned beef, swiss and lettuce. Cover with second slice of bread. Add turkey, tomato and lettuce. Top with third slice of bread. Secure with toothpick, slice and serve.


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Shadows 
Posted: 01-Feb-2004, 02:34 PM
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Beef On Weck
This is a quick version of the roast beef sandwich that is popular in the Northeastern United States.

Serves 4

4 Kaiser rolls, split
1/4 teaspoon Caraway seed
1/8 teaspoon Fennel seed
1/4 teaspoon Kosher salt
1 pound Roast beef, cooked
Beef broth
Horseradish, prepared (optional)

Pre-heat the oven to 325. Lightly brush the top of the rolls with water. Sprinkle on the fennel, caraway and salt. Bake for 4-5 minutes. Heat the broth. Heat the beef in the warm broth. Add the beef to the bottom half of the roll. Add the horseradish if used. Dip the bottom of the top half of the roll in the broth. Place on top of the beef and serve warm.
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kc0dxh 
Posted: 10-Feb-2004, 05:13 PM
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I'll start with my favorite weekend sandwich. Cream Cheese and Jam. Concord Grape Jelly will work in a pinch.
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kc0dxh 
Posted: 10-Feb-2004, 05:16 PM
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I really like a good club sandwich with lettuce and tomatos that has been left to sit with a small weight on it for 2-3 hours. The time lets the sandwich warm up some from fridge temps and lets the flavors begin to meld. There is no other way I've found to achieve this flavor. Just find a book or a skillet for weight. You may have to adjust the weight to sandwich size.

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Shadows 
Posted: 11-Jul-2004, 10:53 AM
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I found this one on the web, I usualy try a recipe and then try to improve on it, this one should be fixed as is!
This could go in several topic areas, but....:


Cuban Pork Sandwiches

2 pounds pork loin roast
1/2 cup orange juice
1/2 cup lemonade
1/2 cup onion, finely chopped
1/4 cup olive oil
2 tablespoons garlic, minced
2 tablespoons oregano
2 tablespoons lime juice
salt and pepper to taste

For the Sandwich
8 french rolls
8 tablespoons butter
8 sliced swiss cheese
8 slices deli ham
24 pickle slices

Combine orange juice, lemonade, onion, olive oil, garlic, oregano and lime juice. Mix well and pour over pork loin roast. Turn to coat, cover and refrigerate for about 6 hours. Remove roast from refrigerator and preheat grill. Season with salt and pepper and place roast on hot grill over direct medium heat. Grill for about 10 minutes turning until the whole surface has browned. Move to indirect grilling and cook for an additional 30 to 45 minutes or until the internal temperature reaches 155 degrees F. Remove from grill and allow to rest for 10 minutes. Cut open rolls, butter and toast on the grill for about 1 minute. Carve against the grain as thinly as possible. Assemble with other sandwich ingredients. Serve while the pork is still warm.
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freekenny 
Posted: 17-Jul-2004, 11:45 PM
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Here is a fav sandwich of my grandmothers ~smile~
Whenever we had leftover pork chops from supper, around the evening news time 11pm, she would go to the stove and get a couple..of course if they had bones she would take the meat off..she would take 2 large slices of pumpernickle or rye bread, spread butter on both slices, cut up a large Vadalia sweet onion and place a generous amount of sliced onions on the bread then top it off with the pork chop meat...~grin~ I still get 'tickled' thinking of her going to the kitchen and making that sandwich..lol.gif
Oh yeah, and when she would get heartburn, wouldn't know why ~grin~ she had another wonderful remedy..she would ingest two heaping tablespoons of baking soda...minutes later and many burps later her stomach would feel better lol.gif


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freekenny 
Posted: 20-Aug-2004, 01:33 PM
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O'siyo,
I am just a 'sucker' for left-overs and the fun things one can do with them biggrin.gif
Left-overs really make the best sandwiches too!~ Take that cold chicken outta the fridge, cut it up..Have two really big pieces of bread or flour tortillas ready...place chicken on bread/tortillas, add some cheese, onion, black olives, beans (ah come on try it eek.gif ), fresh spinach leaves, tomato...for a spread try some ranch, thousand island or catalina dressing..serve with pickles and iced tea chef.gif
Hmmm did this forum warn one to *enter at your own risk?* lol.gif
~~Sty-U red_bandana.gif
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Shadows 
Posted: 14-Aug-2005, 09:38 AM
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ZodiacHolly

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Recipe Name: ROAST BEEF CLUB NO. 1
Category: SANDWICH
Serves: 1

3 Slice Bread of choice
Blue Cheese Dressing ,to taste **
Lettuce
4 Ounce Roast Beef, thinly sliced
3 Slice Slab Bacon, thick
3 Slice Tomato

Broil, fry or microwave bacon until crisp; drain well and set aside. Spread all slices of bread with Blue Cheese dressing. On first slice of bread, layer lettuce and roast beef. Cover with second slice of bread. Add Bacon, lettuce and tomato. Top with third slice of bread. Secure with toothpicks , slice and serve.

For French bread or roll: layer all ingredients on bottom half. Spread additional Blue Cheese dressing on top half. Assemble, cut and serve.



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Shadows 
Posted: 14-Aug-2005, 09:38 AM
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ZodiacHolly

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Recipe Name: ROAST BEEF CLUB NO. 2
Category: SANDWICH
Serves: 1

3 Slice Bread of choice
4 Ounce Roast Beef, thinly sliced
thinly sliced Onion, to taste
2 Ounce Swiss Cheese
Horseradish Mayo, to taste **

Cover all slices of bread with horseradish mayo. Place roast beef on first slice. Cover with second slice of bread, swiss cheese and top with onion. Top with third slice of bread, secure with toothpick, slice and serve


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Shadows 
Posted: 14-Aug-2005, 09:39 AM
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ZodiacHolly

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Recipe Name: ROAST BEEF CLUB NO. 3
Category: SANDWICH
Serves: 1

3 Slice Bread of choice
Horseradish Mayo, to taste**
4 Ounce Roast beef, thinly sliced
2 Ounce Sharp Cheese
2 Slice Onion

Cover all slices of bread with Horseradish mayo. Cover first slice of bread with roast beef. Add second slice of bread, sharp cheese and raw onion. Top with third slice of bread. Secure with toothpick , slice and serve with pickles on the side.
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