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  • Mitch Cumsteen
    Mitch Cumsteen

    Muffaletta. Made the bread from scratch, used central grocery olive salet. So good. 

  • So.... bear with me. This sandwich has history. My grandpa let me work for the family business around mixers and loaders and dump trucks when I was 12. 16 was the minimum age. When Osha showed up I ha

  • BigDHornfan
    BigDHornfan

    Had a friend give me some corned beef, kraut, Russian dressing and sour pickles from Kat’z in NYC. Reuben time for dinner.

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#1502
2 hours ago, Mittens said:

That's all the beef that was leftover, and that's the best bread my HEB has - especially in a limited quantity.  I did toast the ingredient facing side as well.  Those bolillo rolls are pretty tasty.

You got what you got; you can cut a layer off that top section but maybe you like that bread meat ratio.

#1505

The actual way Elvis liked this sandwich, as made hundreds of times by his longtime maid, was on regular white bread but griddled  in butter. A lot of butter, 2 sticks for three sandwiches.  It also had no jelly.  Just peanut butter, banana, and bacon.  
 

TCB, baby.

i did make Big Macs for Elvis late one night at a McDonald’s in Memphis near Graceland.  He was on his big Gold Wing, and didn’t know it was him until the girl at the window screamed.  He drove away with his 6 burgers and fries.  Should have kept the spatula.

#1506

Well that’s a pretty good story. 
 


 

 

 

 

 

OTOH: You may very well have killed him. 

Edited by DoobieWah
Just to clarify, that was an indictment of McDonald’s, not your culinary skills.

#1508

When you’re 16 and working the 5pm-2am shift you have no thoughts other than “what motherfucker just ordered 6 Mac’s at 130 am and now I gotta fuck up my grill?”  I was thinking about the beer I’d be drinking as soon as the door locked.  
 

Those Mac’s probably contributed to his severely impacted colon.  Those tuinals kill any motility.  

#1510
On 7/29/2025 at 12:11 AM, Texzilla58 said:

The actual way Elvis liked this sandwich, as made hundreds of times by his longtime maid, was on regular white bread but griddled  in butter. A lot of butter, 2 sticks for three sandwiches.  It also had no jelly.  Just peanut butter, banana, and bacon.  
 

TCB, baby.

i did make Big Macs for Elvis late one night at a McDonald’s in Memphis near Graceland.  He was on his big Gold Wing, and didn’t know it was him until the girl at the window screamed.  He drove away with his 6 burgers and fries.  Should have kept the spatula.

you're the helobius of the food board

 

https://en.wikipedia.org/wiki/Fool's_Gold_Loaf

 

#1512
33 minutes ago, Steamboat1874 said:

As soon as he used sweet relish in the tartar sauce I was out.

Should always be dill pickle relish.

is this a serious post?

#1516
On 5/7/2025 at 2:31 PM, dcbc said:

I just bought a meat grinder today.  So I'm now thinking about grinding up one of those corn beef briskets with some chuck for Reuben meatloaf, Reuben burgers, hell, Reuben sausage.  I'm sure I'll screw this up somehow.  

 

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  • 2 weeks later...
#1517

Double meat, double pepperjack cheeseburger, with grilled onions and peppers and waffle fries.  Whataburger ketchup on stand by as a palate cleanser

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  • 1 month later...
#1520

Wife is a vegetarian and wanted to use some focaccia that she brought home. Decided to make a Sammy.

Focaccia, burrata, tomatoes, cucumbers, pickled red onion, olives, pepperoncini, balsamic glaze, olive oil, arugula and salt and pepper. Much better than I would have thought. I’d make it again for sure.

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#1522
1 hour ago, 1978horn said:

Wife is a vegetarian and wanted to use some focaccia that she brought home. Decided to make a Sammy.

Focaccia, burrata, tomatoes, cucumbers, pickled red onion, olives, pepperoncini, balsamic glaze, olive oil, arugula and salt and pepper. Much better than I would have thought. I’d make it again for sure.

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How big is it? (Pause).

That’s a lot of arugula.

#1523
12 hours ago, TheStoicPaisano said:

How big is it? (Pause).

That’s a lot of arugula.

Ha, It was a large loaf, prolly 10 inches across.  I put a lot on there for filler and it wasn't bitter at all.  All the other things cancelled it out and it ended up being perfect.

  • 4 weeks later...
  • 2 weeks later...
  • 2 weeks later...
#1527
Hard to beat a good BLT
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Just made a BLAT, and it was one of the best things I've eaten in a LONG time.
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#1528

Who was the surly-ite (actually shagster) who like his bacon almost tartare? He would basically cook it by waving a flashlight over it for a few seconds.

#1532
On 11/1/2025 at 11:43 AM, Sbbruin said:


Just made a BLAT, and it was one of the best things I've eaten in a LONG time.
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Do you still use mayo with the avocado? I did this once with both the avocado and may at it was a bit much. Made one with guac sans mayo and it was pretty good.

Still think I like the basic with Dukes mayo and an heirloom tomato the best. 

#1533
6 minutes ago, Jameslaw121 said:

Do you still use mayo with the avocado? I did this once with both the avocado and may at it was a bit much. Made one with guac sans mayo and it was pretty good.

Still think I like the basic with Dukes mayo and an heirloom tomato the best. 

I did.  A BLT without mayo just seems sacrilegious.

  • Popular Post
#1535

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Lettuce,tomato and jalapeno slaw, fried thick cut bologna, fried mortadella, pan fried pepper jack cheese, and a fried egg.

I would go with a thinner cut of bologna next time and more mortadella, but it was still delicious.

#1538
2 minutes ago, ChickenSandwich said:

Add hot cheery peppers and it is the best Italian in the city. 

 

its the best i've had in a long time 

#1539
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Lettuce,tomato and jalapeno slaw, fried thick cut bologna, fried mortadella, pan fried pepper jack cheese, and a fried egg.

I would go with a thinner cut of bologna next time and more mortadella, but it was still delicious.

Damn man… you got the belly rumblin’ with that one!
#1541
13 hours ago, futureman said:

go ahead and call me a communist but that amount of bologna does not seem appetizing. 

pipe down over there, yevgeny

#1542
On 11/12/2025 at 4:15 PM, ChickenSandwich said:

Add hot cheery peppers and it is the best Italian in the city. 

yeah, sad peppers just don’t taste as good. 

  • Popular Post
#1543

Been making these for my kiddo and I all week. Turkey, prosciutto, salami with red onion, tomato, shredded lettuce, provolone, Duke’s Mayo, Gulden’s Spicy Mustard, homemade “sub sauce” (EVOO, red wine vinegar, apple cider vinegar) on bread from Empire Baking in Inwood Village.

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#1545
On 11/13/2025 at 8:47 AM, futureman said:

go ahead and call me a communist but that amount of bologna does not seem appetizing. 

giphy.webp

#1547
11 hours ago, futureman said:

@C-Man you ever go to new york sub 2.0 over there by SMU?  I think you’re around there. 

Sure do. I'm not too far from there at all. Good place owned by good people. Their take on the Cubano is really good. The owners "bought" all of Peggy Sue BBQ's branding and recipes and have been smoking BBQ. They mostly vacu-seal it and sell it out of the coolers, along with the old Peggy Sue's sides and their mustard BBQ sauce is spectacular. Anyway, they use the pulled pork from the Peggy Sue's operation on the Cubano sub that is terrific. Their hot dog offerings are tasty too.

But the best sandwich in all of DFW is from Pizzeria Carina in Preston Center. It's basically their take on Anthony Bourdain's mortadella sandwich. Holy hell, it's slams and goes very fucking hard. Here's a pic:
 
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#1548

I used to crush NY Sub growing up but haven’t lived in dallas since around 2003.  does it taste the same?  it shut down for a while and reopened under new owners right?  and I haven’t tried  peggy sue 2.0 yet either.  

#1549
9 minutes ago, futureman said:

I used to crush NY Sub growing up but haven’t lived in dallas since around 2003.  does it taste the same?  it shut down for a while and reopened under new owners right?  and I haven’t tried  peggy sue 2.0 yet either.  

Its pretty close.  Closer than anything else you'll find.

My jam was the 14 peppered beef.  They now use some "ultra premium" variant that has a slight sweet/smoky taste that isn't the same and not as good, IMO.  I also don't like the Italian dressing they use quite as much.  It's also considerably more expensive.

But peppered beef is a bitch to find, so.  I really dig "enhanced" beef, corned, pastrami, etc. and NY Sub's original peppered beef, whatever it was, was one of the best I've ever had, to my taste. YMMV.

Edited by TwiceHorn

#1550
On 11/13/2025 at 10:47 AM, futureman said:

go ahead and call me a communist but that amount of bologna does not seem appetizing. 

Kinda with ya there.  I ate the shit out of Oscar Meyer bologna as a kid, but also ate Vienna sausages and deviled ham.

Now, bologna/mortadella sounds kind of gross to me.

I know it's not quite the same and the smoke adds a dimension, but still  . . . .

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