DiRienzo’s spicy italian on crusty roll, with whatever toppings you want but you gotta have the spicy eggplant on it.
Grilled cheese sammich secrets:
a) whatever cheese blend you use, make at least one a characterful cheese like Gruyere (10-20%)
b) mayo on the outside instead of butter or margarine. Crisps the bread nicer and tastes lighter
c) on the INSIDE of one half, a thin swipe of hot mustard (or dijon if you’re in a pinch)
Philly Cheese Steak…
Beef au jus…
I know, I know… I’m supposed to say just one, but sangwiches rule!
The best thing I’ve ever eat on bread though, is a spread made from garlic roasted in the oven until it gets that creamy texture, and then whip it into a spread with lots of parmesan and olive oil.
I work at Jimmy John’s and let me say this… this thread is sparking some PTSD. Post Traumatic Sandwich Disorder.
A sub sandwich, typically french loaf with a slice down the middle, is considered a sandwich, yet the bread is in one piece, but cut. Kind of like a Hot Dog.
I’m usually not a sandwich fan, because I am not a fan of “bread” per se. I use bread to hold other things occasionally, but I don’t bother with it much otherwise. A few restaurants have some nice rolls come out before a meal…but usually I don’t bother. I like bread soft, not toasted, or toasted lightly. I never have anyone toast the bread for my sandwich. I rarely put cheese on a sandwich…not big on cheese unless it’s on pizza. But, when I do eat a sandwich, I have a few favorites:
Corned beef on a nice soft white roll, with lettuce, tomato, onions and mayo.
Tuna salad, on a plain bagel, with lettuce, tomato and onion.
A steak bomb (cooked onions, peppers, mushrooms), no cheese, with ketchup and mayo.
If there are chips on the side, usually plain, barbecue or onion & garlic flavored. I hung out with Fellavader one day last month, and he took me to this spot that had homemade chips…along with a corned beef sandwich. I snapped a pic…
My all time favorite sandwich would actually be called a “grinder” we here in Western MA call our “subs” that. A good Italian roll with capicola, motadella, Genoa salami, lettuce, tomato, onions, halapeno, mayo and oil and vinigar… That are the best. More od a “calssic” Italian sandwich!!