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  • Popular Post
#1301

Classic Club plus Avocado. 
Turkey, Ham, Bacon, Lettuce, Tomato, Mayo and Smoked Gouda. 
 

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  • Replies 1.6k
  • Views 152k
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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.

Posted Images

#1302
12 hours ago, Blotto said:

Cant tell much about the tomato, which is the differentiator, but it looks promising. I would do dirty things to that sammich.

Just a nice beefsteak tomato, sliced semi-thin so you can do two different layers without making too much of a mess.  Simple.  Classic.

  • 2 weeks later...
  • Popular Post
#1303

Pastrami at Tiny Grocer is serious business.

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All of you “that’s too toasted” whiners can GTFO

#1304
40 minutes ago, Party_Taco said:

Pastrami at Tiny Grocer is serious business.

1b1ffaca9ca4a3eb932cf8e26e52d30d.jpg

All of you “that’s too toasted” whiners can GTFO

Would smash like a fist of an angry god!

#1306
8 minutes ago, DalTxHornFan said:

No disrespect -- But Kenny and Ziggy' smashes this!

Gallery — Kenny & Ziggy's

Don't get me started on how amazing K&Z's is.  But those sandwiches always end up being a knife-and-fork situation with a two meals leftovers affair.  It's not a bad thing, but it's a different thing.  My K&Z's experience was superior to my Katz's (NYC) experience was.  But for Meg Ryan.

Edited by dcbc

#1307
4 minutes ago, dcbc said:

Don't get me started on how amazing K&Z's is.  But those sandwiches always end up being a knife-and-fork situation with a two meals leftovers affair.  It's not a bad thing, but it's a different thing.

Chopped liver is my favorite there.  So much food!  Always need a box to go..

#1308
2 minutes ago, DalTxHornFan said:

Chopped liver is my favorite there.  So much food!  Always need a box to go..

That sandwich is like, "What am I . . . . ?"

 

/I don't do organ meat except pig skin and the knowledge of a small amount of beef hearts in good sausage.

//I've had pate.  So it's a sliding scale.

Edited by dcbc

#1310

Did you have to pull that bacon out of the dog's mouth?

😆

Edited by DoobieWah
Love the oven mitt.

#1311
3 hours ago, Party_Taco said:

Breakfast biscuits with chives and flaky sea salt

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Are you adopting?

  • 2 weeks later...
  • Popular Post
#1324

Roast beef, Muenster cheese, mayo, alfalfa sprouts, lettuce, tomato, French vinaigrette, avocado, fresh bolillo. 
 

I only ate half. 
 

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#1327
Roast beef, Muenster cheese, mayo, alfalfa sprouts, lettuce, tomato, French vinaigrette, avocado, fresh bolillo. 
 
I only ate half. 
 
IMG_2600.thumb.jpeg.e724d96ca19a6da5e6010eb3ed867598.jpegIMG_2601.thumb.jpeg.5e9cfc91feb64154bc45f4b266861b06.jpeg

Thundercloud does something similar and it is excellent. Yours looks outstanding. Would.
#1329

This is low key one of my favorite threads on this site. Every time I see it bumped......

image.png.1b0907e8abb94abbb76f9d01114db2c0.png

 

#1330

Can you still technically call that a grilled cheese?  More like a Texas cheese steak.  Either way, would smash.  Well done.

#1332
2 hours ago, SurlyGator said:

Can you still technically call that a grilled cheese?  More like a Texas cheese steak.  Either way, would smash.  Well done.

I wasn't really sure what to call it, I could go a few ways.   I made it the same way I would make a plain grilled cheese on Texas toast, but with the sirloin/peppers/onions added.   To me a cheesesteak has melted cheese added at the end and is usually on some type of sandwich roll or bun, but calling it a cheesesteak on Texas toast doesn't feel wrong either.   

#1337

I would have preferred toasted too, even though half this sub would have revolted, but the 5 kids in the house incentivized finishing and eating outside alone asap.

#1339

That looks destructively delicious…

Pro tip from the folks at Woodrow’s in Philly… put that all in a mixing bowl and toss it before placing in the bread.

#1341
2 minutes ago, Texzilla58 said:

Wife wanted a Reuben.  So made her one. Boars head pastrami, Swiss, kraut. 

No Russian or Thousand Island dressing?

#1343
On 12/20/2024 at 12:10 PM, South Austin said:

No Russian or Thousand Island dressing?

Wife loves them with mayo and Dijon.  On mine I like 1000 and creole mustard.  
 

I get obsessive about making sure I don’t let it get soggy.  I start with the buttered bread slowing toasting in the skillet separate with dressings then cheese open faced on each side. In another skillet I barely griddle the meat to put a slight sear on it and put on one side,then put the drained kraut or chopped kimchi in the skillet to get all the liquid out.  I like it dry. Put the kraut stop the meat too with the other slice and turn heat up to put a final crunch on the bread.  
 

wife isn’t patient to do it like I do.  She chops everything up and cooks in a skillet like a cheesesteak and puts on the griddled bread.  It’s good but not as. Good as mi e.

Edited by Texzilla58

#1344

Game over and wanted something tasty.  Resources a bit limited .  Jimmy Dean hot sausage patty smashed, triple pepper jack, charred onions, some spicy best maid bread and butter pickles, French’s yella, dukes, Whataburger spicy ketchup on a Martin’s sesame bun.

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