Food Thread: A Structural Analysis of Deli Sandwiches [CBD]

It's a breathtakingly simple food; bread, meat, cheese, some vegetables and a condiment or two. Any decent supermarket or deli can provide the raw materials for a solid sandwich....although the bread can be a problem outside of range of a good bakery.

This bread looks damned good.....

And it seems to have been gutted before the sandwich was built, and that is a vital part of the process. Too much bread is a sin. Gut the damned loaf, and you are left with the crunchy goodness of the crust, a bit of the inside to help with stability and soak up the dressing, but not so much that it becomes a bread sandwich with meat and cheese on the side.

Here is a deceptively simple sandwich...possibly the highest expression of the sandwich technician's art: prosciutto and mozzarella on a crusty loaf.

And notice that mutz (yes, I am from the Northeast) is relatively thick. That's important, because it's a mild cheese, and its texture is important. Fresh mozzarella is a wonderful thing, and the difference it makes in a sandwich is astounding.

Here is a sandwich from Vito's Deli in Hoboken NJ. Unless you are 23 and want to get drunk, there are few reasons to go to Hoboken, but one of them is Vito's (another is the NY/NJ Moron Meet-ups). They make their mozzarella fresh, use excellent bread, and their deli meats are also top notch. This sandwich wasn't gutted, which is almost unforgivable, but everything else looks good. Notice how the meat was folded into the bread? That gives loft without making it dense and unbalanced. That's a pro move.....

Photo courtesy of tommy:eats
As much pleasure as there can be in good prosciutto or other fine meats, the most important part of the sandwich is the mozzarella. And while Vito's mutz is excellent, there is none better than at Casa Della Mozzarella in The Bronx; the Arthur Ave. neighborhood to be precise. I don't even know if their sandwiches are any good (I'll bet they are).... all I get is the cheese, which I eat plain. Yes...plain. It is an incredible culinary experience.
******

Peanut brittle is good stuff, and a relatively easy candy to make. This recipe is from People Magazine (shut up), and chef Gesine Bullock-Prado, Sandra Bullock's sister.

One warning...it calls for a lot of cayenne. If you are unsure, back it off to 1/2 teaspoon.

Oh....I just made some of this about five minutes ago (still too hot to eat). If anyone can explain to me why there is an admonition against stirring the mixture I would appreciate it. Is it some weird candy-making tradition? Maybe stirring adds too much air, or releases too much air and the resulting mixture is too dense?

Cayenne Peanut Brittle

Ingredients:
• Non-stick cooking spray
• 2 cups sugar
• 1/2 cup corn syrup
• 1/4 cup unsalted butter
• 1 tsp salt
• 1 tsp cayenne pepper
• 1 tsp baking soda
• 3 cups salted dry-roasted peanuts

Preparation:
Spray your spatula and a large baking sheet with the non-stick spray and set aside for later.

With your burner set to medium-high heat, in your large pot combine the sugar, corn syrup, unsalted butter, salt, and pepper. Mix all of the ingredients as they come to temperature and sugar fully dissolves.

Bring the contents of your pot to a consistent and gentle boil. Once boiling, insert your candy thermometer and allow the pot to boil until it reaches 300 degrees. Do not stir the mixture during this time.

It will take a little while to reach 300 degrees, but pay close attention as you'll want to remove it from the heat promptly when it reaches full temperature. Burned sugar = no fun.

Remove the pot from the heat and immediately sprinkle the baking soda over the mixture. The syrup mixture is very hot, so be careful in these steps as it will bubble vigorously. Using the wooden spoon, stir the peanuts into the mixture until they are evenly distributed.

Carefully pour the mixture into your baking sheet, and using your spatula spread the brittle out evenly over the surface of the pan. Let it cool for about 10 minutes.

Once cooled, break the brittle into pieces that suit your preference and enjoy.

Posted by: Open Blogger at 04:00 PM

Comments

(Jump to bottom of comments)

1 I love a great Cuban sandwich.

Posted by: NCKate at May 24, 2015 03:59 PM (tpaSF)

2 Great, now I'm hungry.

Posted by: Duke Lowell at May 24, 2015 04:00 PM (KFdZd)

3 I'd kill for a decent hoagie.

Posted by: Dr. Varno at May 24, 2015 04:01 PM (TF10X)

4 I would think stirring would add air and then the candy has pockets after it hardens.

Posted by: NCKate at May 24, 2015 04:02 PM (tpaSF)

5 Posted by: Dr. Varno at May 24, 2015 04:01 PM (TF10X)

Tough to find!

There is one good place around here, but most delis make them into sloppy messes.

Posted by: CharlieBrown'sDildo at May 24, 2015 04:02 PM (Zu3d9)

6 Wow. What an Indy 500. Not a JPam fan at all but that was fun to watch.

Now, what about that Cuban? Meat to bread ratio is a big deal.

Momma used to make homemade peanut brittle. I miss that. And I miss Momma.

Thanks CBD.

Posted by: Golfman at May 24, 2015 04:05 PM (6ufKz)

7 cuban sandwiches are awesome, the roast pork must be quality & not too dry. also good quality pickles & mustard. I ordered one once and it had mayo on it, and sweet pickles. Unforgivable.

Posted by: ghost of hallelujah at May 24, 2015 04:05 PM (7RXcs)

8 Locally my favorite sandwich is a huge fried catfish po boy. Soft hoagie roll with a little crunch to the crust, tartar sauce, lots of sliced tomato, and a little lettuce. This sandwich is offered at lunch only in a huge catfish joint. Hard to find a parking space for all the cop cars and mail trucks. This and a glass of sweet tea is 6 bucks.

Posted by: Lester at May 24, 2015 04:07 PM (2UPXV)

9 I was just sitting here wondering what I am going to, have for supper and that sandwich looks good. Too bad the only thing you can get here is bland supermarket fare.

Posted by: Vic We Have No Party at May 24, 2015 04:07 PM (GpgJl)

10 oh yeah, fried soft-shell crab po boy. So good it'll make you wanna slap yo' mama.

Posted by: ghost of hallelujah at May 24, 2015 04:08 PM (7RXcs)

11 Posted by: Vic We Have No Party at May 24, 2015 04:07 PM (GpgJl)

Do you bake? Because there are great and easy recipes for bread that are perfect for sandwiches.

Posted by: CharlieBrown'sDildo at May 24, 2015 04:10 PM (Zu3d9)

12 I like barbeque brisket sandwiches too.

Posted by: Lester at May 24, 2015 04:10 PM (2UPXV)

13 1. Warm up some navel pastrami.
2. Get a nice hoagie roll and add to it a bit of Buffalo sauce or spicey mustard.
3. Add in pastrami and cover with cheese of your choice.
4. Pop it into a toaster oven for a quick broil to melt the cheese.
5. Serve two with hash browns, fruit, OJ and coffee.

Posted by: The Man from Athens at May 24, 2015 04:11 PM (O3k74)

14 Ribs have been in the smoker for four hours. About to put some yard bird in there as well. Corn on the cob and potato salad alongside. And beer.

Posted by: Duke Lowell at May 24, 2015 04:12 PM (KFdZd)

15 Super Battleship from the Triangle Bar in Swissvale, PA. So much meat, cheese, shredded lettuce, onion and tomato that the fresh Cellone's roll is overpowered. A yard long hoagie for about 15 bucks, made fresh right in front of you.

Posted by: M. Murcek at May 24, 2015 04:12 PM (GJUgF)

16 And pulled pork with cold slaw. With hot sauce.

Posted by: Lester at May 24, 2015 04:12 PM (2UPXV)

17 11 Do you bake? Because there are great and easy recipes for bread that are perfect for sandwiches.

Posted by: CharlieBrown'sDildo at May 24, 2015 04:10 PM (Zu3d9)

I tried once and it came out flat. Wifey does make good bread but mostly she makes dinner rolls.

Posted by: Vic We Have No Party at May 24, 2015 04:12 PM (GpgJl)

18 Never made brittle, but "no-stir" for caramelizing in general is to help prevent the formation of sugar crystals.

Posted by: Mickey and Sylvia at May 24, 2015 04:13 PM (QP2lF)

19 Carbs'll get ya.

Posted by: Bob's House of Flannel Shirts and Wallet Chains at May 24, 2015 04:13 PM (yxw0r)

20 When you possibly can, shave the meat as thin as possible, you got the axle for a great sammich, do not forget the Duke of Mayo.

Posted by: No Bob Here at May 24, 2015 04:13 PM (/WmRg)

21 Do not stir

This is common when making molten suger napalm. It is a super saturated solution and the agitation may cause the sugar to crystalize - this is bad. You will need to redisolve the sugar and start over.

Posted by: RIMcMT at May 24, 2015 04:17 PM (iKf/I)

22 This is torture. I've been hungry all day.

Posted by: Pipi Gormanski at May 24, 2015 04:18 PM (zpcHu)

23 Somehow, no matter what I do, I can never replicate the tastiness of a deli sandwich at home. Maybe it's because someone else is making it for me...who knows?

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 24, 2015 04:19 PM (q20+R)

24 It think someone here mentioned something about making low-carb flatbread using psyllium fiber as a primary ingredient. How did that work out? I've purchased some fiber that is ground so finely that it's nearly the consistency of flour. It's actually less effective as a dietary supplement so I'm trying to find a use for it.

Posted by: antisocial justice beatnik at May 24, 2015 04:20 PM (l3LvV)

25 What crafty brewers are doing with wasted bread...

http://munchies.vice.com/articles/these-belgian-brewers-are-turning-wasted-bread-into-tasty-beer

Posted by: beerslinger at May 24, 2015 04:21 PM (zFXZP)

26 23 Somehow, no matter what I do, I can never replicate the tastiness of a deli sandwich at home. Maybe it's because someone else is making it for me...who knows?

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 24, 2015 04:19 PM (q20+R)

Same here. My homemade sandwiches suck.

Posted by: rickl at May 24, 2015 04:21 PM (sdi6R)

27 Not sure if anyone has answered yet, but stirring while carmelizing sugar can cause crystals on the sides of the pan, which can ultimately cause your entire pot of caramel to crystallize into one hard, goopy mess instead of beautiful caramel.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 24, 2015 04:22 PM (q20+R)

28 DangerGirl and her 1.21 gigawatt Sanity Prod

It's the meat. The only place I will eat corned beef is Kenny and Ziggy's in Houston. When delis do it in-house it is usually really good.

Posted by: Lester at May 24, 2015 04:22 PM (2UPXV)

29 which can ultimately cause your entire pot of caramel to crystallize into one hard

The only candy I can make is pralines but are you using a thermometer and timer? You can overcook it fast. I had to throw a pan away once because the glob became welded to the pot.

Posted by: Lester at May 24, 2015 04:26 PM (2UPXV)

30 Speaking of meat, when's the next NY/NJ moron meetup?

Posted by: PiltdownDude at May 24, 2015 04:30 PM (UafKK)

31 And I see someone answered before me! Haha that's what I get for reading everything first.

Back to sandwiches. My favorites:

Cold:

Turkey, provolone, mayo, lettuce, tomato, oregano hoagie
Italian hoagie, oil and vinegar, hots
Corned beef special
Fresh mozz, tomato, olive oil, balsamic, basil on crusty bread
That sammitch above with the prosciutto and mozz
Turkey club

Hot:

Reuben
Cubano
Hummous, feta, tomato, basil, drizzle of olive oil on pita and heated
Cheesesteak hoagie
Grilled cheebs

Sandwiches are one of my favorite meals. Probably why I miss WaWa so much...quick bite for lunch made fresh. Not easy to find in this area so much.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 24, 2015 04:30 PM (q20+R)

32 A good sammich is_
Ham, bacon, liverwurst, turkey, pastrami, swiss, limberger, onions, tomato, spinach, cucumber, bread n' butter pickles, mayo, spicy brown mustard, on wheat. And 3 Shiner bocks.

Posted by: Eromero at May 24, 2015 04:30 PM (go5uR)

33 CBD, thanks (I think!). Now I'm getting hungry, and I gotta go feed the citrus trees, open a spam can of 54R, then go swimming.

Nice info on "gutting" the bread for a sandwich. Very true.

One where it might not matter is an awesome sandwich I made for friends over for lunch once (over for lunch is quite rare). Grilled chicken (thin cutlets) that have marinated in fresh lemon, grilled ciabatta (not gutted), which is then brushed with homemade (home grown basil) pesto with some balsamic added, nice large thin slice of beefsteak-style tomato. Wow. As my friend said, "high-end restaurant taste and crunch".

Brittle. A guy in Paso Robles (so far he refuses to distribute or do direct order, AFAIK) does an amazing almond brittle. I've only been able to find it at Paso area wineries and delis (he actually tried to get a local farm store to distribute for him, but it swamped them quickly, as they also not a direct-order operation). He's got an "under construction" website that has phone and address (paso almonds dot com).

Two recent super-simple unoriginal culinary successes of note. Chicken pot pies from scratch (with bacon!). Unbelievable. Mostly just looking for another reason to practice pie crust, but now these things are on the list to do any time the temps drop below 70.

And slow cooker pulled pork. Came across pork shoulder at a major local chain grocery store for 75% off (that's no typo - and the items weren't "short dated" at all, either). Bought two (almost bought more to give to friends). Froze one. Stuck the other one in the slow cooker for a day with some water and spices, removed and shred (with the nifty new-to-me "claws"), added Sweet Baby Ray's BBQ sauce. Oh my. Impossible for my taste-memory to remember having any better (and I've had the luck to have some fine pork at places throughout VA and NC). With German style potato salad (more bacon!) and micro'd succotash/mixed veggies, a kingly feast, involving almost no real cooking.

Posted by: rhomboid at May 24, 2015 04:31 PM (QDnY+)

34 Smoked mozzarella grilled cheese sammich with piquillo peppers, oil and vinegar, lettuce and tomato on a paesano roll.

Posted by: All Hail Eris at May 24, 2015 04:31 PM (jR7Wy)

35
The only candy I can make is pralines but are
you using a thermometer and timer? You can overcook it fast. I had to
throw a pan away once because the glob became welded to the pot.

Posted by: Lester at May 24, 2015 04:26 PM (2UPXV)

I don't make candy much. I did peanut brittle twice and yes, use of a thermometer is crucial. I do know the results of crystallization though, as my mom managed to crystallize a pot of caramel by stirring. What a mess.

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 24, 2015 04:33 PM (q20+R)

36 Damn Eris, now I *am* getting hungry.

That's it. Off to open the 1972 spam can of 54R and feed the trees .....

Posted by: rhomboid at May 24, 2015 04:33 PM (QDnY+)

37 Rhomboid, that was my favorite sammy at Zingerman's which is over 500 miles away.

This is where delivery drones come in. No, delivery rockets. Drones not fast enough. von Braun Delicatessen!

Posted by: All Hail Eris at May 24, 2015 04:36 PM (jR7Wy)

38 So, if I want to make a cuban sandwich at home (currently have a pork shoulder cooking low and slow) and I have no access to cuban bread, what's my best next bet...ciabatta?

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 24, 2015 04:37 PM (q20+R)

39 Hot (and very fatty) pastrami with provelone and russian brown mustard.

or

Roast pork with rappini and serranos and a good white cheddar melted on top.

Posted by: Snoodling World Champion 1997 at May 24, 2015 04:37 PM (Q819Q)

40 What's all this talk of slow-roastin' pork butt and no pics?

You know the cardinal rule, folks.

Posted by: All Hail Eris at May 24, 2015 04:38 PM (jR7Wy)

41 Ted Cruz doesn't know anything about good sandwiches.

Posted by: Mark Halperin at May 24, 2015 04:40 PM (W5DcG)

42 Dangergirl-are you able to get Boar's Head deli meats? If so, splurge for them, because they make homemade sandwiches taste like deli stuff. I used the roast beef to make french dips, with sauteed peppers and onions, and provolone melted on top. My family was pretty happy with that.

Also, the bread. You have to get good bread. I sometimes buy the baguettes and miche loaves from Panera, to make sandwiches at home. Again, everyone at our house is pretty happy with that. It might help.

Posted by: Moki at May 24, 2015 04:41 PM (x303I)

43 41 Ted Cruz doesn't know anything about good sandwiches.
Posted by: Mark Halperin at May 24, 2015 04:40 PM (W5DcG)
---
They ask if he's technically an American, but I have my doubts about his ability to roll a tight Cuban sandwich. Is he really even Cuban?

Posted by: All Hail Eris at May 24, 2015 04:42 PM (jR7Wy)

44 Moki, yeah, I've tried with primo ingredients. I honestly think it's a psychological thing having to do with someone else doing the work. They also seem to know how to get the ratio of ingredients perfect, where at home, I tend to be less successful at that.

Eh, it's no biggie. Fortunately there is a decent sandwich place close to the house. Now I need one close to work!

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 24, 2015 04:45 PM (q20+R)

45 We have Five Guys burgers on the way.

Posted by: eman at May 24, 2015 04:45 PM (MQEz6)

46 Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 24, 2015 04:37 PM (q20+R)
--
DG, do they have King's Hawaiian Bread near you? It's sweet and spongey and might grill up nicely in a sandwich press.

Posted by: All Hail Eris at May 24, 2015 04:45 PM (jR7Wy)

47 Got a panini press and experimented. Just went into the fridge and looked for stuff that was almost used up so I could clean up the fridge a bit. Ended up putting Italian dressing, basil, tomato, shredded mozzarella and shredded cheddar jack on buttered sourdough bread.

It was exquisite.

Posted by: Taro Tsujimoto at May 24, 2015 04:49 PM (/pB9Z)

48 One of our favorite home made sandwiches is a BLA (not BLT). That's bacon, lettuce and avocado. Toast the bread lightly (I prefer my home made caraway rye) spread with Dukes mayo, then pile on leaf lettuce from our garden, thick bacon cooked just short of crumbly, and slices of avocado, a TINY sprinkle of kosher salt and fresh cracked black pepper. Good potato chips on the side and some chilled cole slaw made to my late father's recipe. Heaven on a plate.

When our garden tomatoes are ripe they get used instead or in addition.

Posted by: JTB at May 24, 2015 04:54 PM (FvdPb)

49 DG, do they have King's Hawaiian Bread near you? It's sweet and spongey and might grill up nicely in a sandwich press.

Posted by: All Hail Eris at May 24, 2015 04:45 PM (jR7Wy)

I'm not sure. I'll have to check at the grocery store. Do they make it in a loaf?

Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 24, 2015 04:55 PM (q20+R)

50 Hell, it's hard to be a nicely done, classic BLT.

But I'd damn near kill to find some of that NY style, fresh mozzarella. I'd blow up to 400 lbs, from all the homemade sammiches n' pizzas I'd make.

Alas, living Atkins style, and I don't mean just some smooth jazz guitar.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at May 24, 2015 04:56 PM (RzZOc)

51
Recipe for Sefton's Hot Nuts:

Basically, it's butter, nuts (hazel, almonds, pistachios, pecans, cashews), cayenne, rosemary, brown sugar and sea salt.

Toast the nuts in a pan on the stove (or in the oven) until they just start to brown. Careful so as not to burn!

Combine the hot nuts with the remaining ingredients.

Serve warm. Addictive!

Full disclosure: stolen from Nigella Lawson via a recipe from the Union Square Cafe.

Posted by: J.J. Sefton at May 24, 2015 04:59 PM (St6BJ)

52 Since it's Memorial Weekend and I'm in Wisconsin, I've got some brats thawing. Since it's raining I'm going to have to cook them on the stove. Fresh brat buns, a brat, onions, sauerkraut and some mustard. It's simple and it's Heaven baby.

Posted by: lowandslow at May 24, 2015 05:00 PM (dItuC)

53
@51 - the rosemary should be fresh leaves and chopped fine-ish

Posted by: J.J. Sefton at May 24, 2015 05:00 PM (St6BJ)

54 Does anyone else have a favorite half of a sub sandwich?

I do, and I'm very picky about it.

When the open side of the sub roll is facing me, the diagonal cut should move right to left (front to back). When this is done, my favorite half of the sub is the right side.

When done improperly, it totally screws with my sammich mojo.

Posted by: Niedermeyer's Dead Horse at May 24, 2015 05:01 PM (PMlgt)

55 Is it possible to store butter at room temperature? Somebody told me I could do that, but I was skeptical. I've always kept it in the fridge, which makes it difficult to use on bread.

Being able to spread some butter on my sandwiches might improve them.

Posted by: rickl at May 24, 2015 05:02 PM (sdi6R)

56 51-those sound good. We used to make sugar and spice pecans, with cinnamon and cayenne, which were addictive too. Nice on salads, as well. But my husband eats all the shelled pecans raw before I can do anything with them.

On a different note, I made a key lime pie with actual key lime juice, and a homemade graham cracker crust. Mercy, it was a tasty, tasty thing.

Posted by: Moki at May 24, 2015 05:02 PM (x303I)

57 Just back from Sunday brunch at one of the few decent brunch places around here. They had unusually good oysters on the half shell this time, so I loaded up on those.

Posted by: Y-not at May 24, 2015 05:02 PM (RWGcK)

58 So, if I want to make a cuban sandwich at home (currently have a pork shoulder cooking low and slow) and I have no access to cuban bread, what's my best next bet...ciabatta?
Posted by: DangerGirl

A quick scan web has these suggestions in descending order:

Egg-bread
Philly cheese steak rolls
Fresh baguette

Posted by: weft cut-loop at May 24, 2015 05:03 PM (uctT+)

59 Start with good bread and you'll end with with a good sandwich. If you can find LaBrea breads in your grocers freezer you'll have a start. 7-8 minutes in the oven, cool for 15 and stack on your fillings. GermanDeli.com has rye bread mixes that are outstanding. The instructions are in German, just google the translation. You can also try beer batter bread. Easy, no rise, no knead, one bowl. Great toasted.

Posted by: Faffnir at May 24, 2015 05:04 PM (OVrGp)

60 At most sub chains I have to over-emphasize NO mayo on an italian sandwich.

It's like having to tell kids not to play in traffic.

Posted by: Dr. Varno at May 24, 2015 05:05 PM (TF10X)

61 In a few years ... y'all will look back on this thread and weep for the good old days - when we had shit like bread, and sliced meat, and internet threads.

Posted by: ScoggDog at May 24, 2015 05:05 PM (FAbks)

62 Posted by: Niedermeyer's Dead Horse at May 24, 2015 05:01 PM(PMlgt)

You are right handed.....

Posted by: CharlieBrown'sDildo at May 24, 2015 05:07 PM (Zu3d9)

63 Anne Meara died.

Posted by: Bruce But Not Jenner at May 24, 2015 05:08 PM (iQIUe)

64 Posted by: Dr. Varno at May 24, 2015 05:05 PM (TF10X)

I love mayonnaise. It is a magnificent concoction, and is part of any well-balanced diet.

But it is an abomination on a deli sandwich.

Posted by: CharlieBrown'sDildo at May 24, 2015 05:08 PM (Zu3d9)

65 When I came to CAlif, I wd see people eating avocado sandwiches and thought yuck. But they are good. And if you add some cheese and sprouts, they are excellent.

Posted by: Bruce But Not Jenner at May 24, 2015 05:12 PM (iQIUe)

66 I always do at prime rib on Christmas which is great, but the best part is the next day. I have a deli slicer and slice the roast very thin. I heat it up briefly in the au jus and put it on a baguette with Swiss and horseradish with a cup of au jus for dipping. Friggin awesome!

Posted by: Duke Lowell at May 24, 2015 05:14 PM (KFdZd)

67 I believe that there should be a constitutional amendment outlawing both the designated hitter and sprouts on a sandwich. Both are abominations.

Posted by: Duke Lowell at May 24, 2015 05:17 PM (KFdZd)

68 55
Is it possible to store butter at room temperature? Somebody told me I
could do that, but I was skeptical. I've always kept it in the fridge,
which makes it difficult to use on bread.

Being able to spread some butter on my sandwiches might improve them.

Posted by: rickl at May 24, 2015 05:02 PM (sdi6R)

I always leave the active butter container on the counter. I leave long term storage in the refer. I have had no problems.

Posted by: Vic We Have No Party at May 24, 2015 05:18 PM (GpgJl)

69 Ditto what Vic said. I also buy it on sale and put in the freezer.

Posted by: Infidel at May 24, 2015 05:18 PM (86Sny)

70 When we were stationed in Italy, the prosciutto and mozzarella de Buffalo on a crusty loaf was to die for.

Many a summer evening meal was simply that, caprice salad and a local wine, sitting on the balcony, watching the sun set into the water..

Posted by: Village Idiot's Apprentice at May 24, 2015 05:19 PM (VPLuQ)

71 @68
Ditto. A stick of butter is usually gone within two weeks. No problems.

Posted by: effete art snob at May 24, 2015 05:20 PM (LAe3v)

72 Just off the main square in downtown Portsmouth, NH, sits a very small sub shop called Moe's. For fifty years it's offered a very limited menu centered on a "Moe's Italian" comprising salami, provalone, tomatoes, onions, zesty dill pickles, green peppers and black olives, topped with a spiced oil-and-vinegar dressing, on a 12" white Italian loaf.

Sounds simple, right?

Nope. For years I've tried , as have many competing sub shops, to reverse-engineer it, and never get it right. For one thing the bread , which has a solid-but-not-too-crispy crust, isn't the least bit sweet or doughy. Ditto the "je ne sais quois" zip in the taste/texture of the cheese and salami. Same for the onions, tomatoes and dressing: delectable all the way down.

It's open year-round, and come lunch time you'll find locals and tourists alike in a line snaking out the door waiting to place their orders. If you're in Porstmouth, don't miss it.

Tell'em "Phil Panyoh" sent you.

Posted by: Zombie Phil Panyoh at May 24, 2015 05:20 PM (FkgZk)

73 Directions other places say don't stir to avoid crystallization on the side of the pot.

Watch the sugar melt and see it progresses unevenly. You can actually watch the process creep across the pile of sugar from edges to the center. Some begins to cook and turn brown before the center is melted. If you stirred, it would goof up the process of reverse crystallization, the opposite of tempering chocolate, like dumping a few drops of water into a bowl of sugar. However, you can swirl the pot, and that evens out browned, just melted, melting, and unmelted sugar.

Posted by: bour3 at May 24, 2015 05:21 PM (5x3+2)

74 Great post on sandwiches.

Posted by: bour3 at May 24, 2015 05:22 PM (5x3+2)

75 I'm not sure. I'll have to check at the grocery store. Do they make it in a loaf?
Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 24, 2015 04:55 PM (q20+R)
--
Yes, loaves and rolls. They have a mini sub roll which might work. I only suggest it because it has the cakelike crumbly consistency of some Cuban bread I've had. French bread has that nice crust but it's too stringy and dry.

Posted by: All Hail Eris at May 24, 2015 05:24 PM (jR7Wy)

76 @70
How dare you, sir. Life is supposed to be a futile struggle. If everyone figures out the secret to happiness, where will we be?

Posted by: pep at May 24, 2015 05:24 PM (LAe3v)

77 Delis around here are very disappointing. I prefer Subway to the ones we've tried. Nothing too terrible about Subway, but I would like a really good deli sandwich once in a while.

I did finally find a pretty good Reuben...and for the life of me, I can't remember where I got it.

It's been bugging me for months.

Tomorrow I'm trying a Reuben meatloaf recipe.

Sounds interesting. Could be good.

Butter? I grew up with it in a covered container on the kitchen counter, but it didn't get hot there.

Posted by: Mama AJ at May 24, 2015 05:26 PM (0xTsz)

78 I do feel sorry for you guys, I really do. Organic tofu with locally produced raw or solar toasted organic veggies on organic whole wheat, eat while thinking about how if the Bush Family, the Carlyle Group and Faux News hadn't stolen the 2000 election from Al Gore, the world would be at peace and the financial collapse would never have happened.
Ready for Hillary or Bernie or anyone (D) who promises to help me pay off my student loads and create more jobs for Gender Studies Majors.

Posted by: kos kids at May 24, 2015 05:28 PM (qSIlh)

79 Posted by: bour3 at May 24, 2015 05:22 PM (5x3+2)

Posted by: CharlieBrown'sDildo at May 24, 2015 05:28 PM (Zu3d9)

80 Tonight I won't have a sandwich for supper. Tonight is pot-providence (Presbyterian pot-luck) at our church. I am taking good old South Carolina recipe of purple hull peas topped with whole okra, bacon, onions, and coarse ground black pepper. Should be served on a bed of white rice. Hope somebody brings rice. Because that is the kosher way.

Posted by: Eromero at May 24, 2015 05:28 PM (go5uR)

81 @77
Sorry, but Subway is the Wonder Bread of subs. Calories are their only virtue.

Posted by: pep at May 24, 2015 05:28 PM (LAe3v)

82 I worked at the original Schlotzsky's on Congress in 1972...those were the best sandwiches ever...

Posted by: Mr Wizard at May 24, 2015 05:29 PM (hCdMd)

83 Roast Beef Po Boy or Moon Special Po Boy at Tony's Pizza in Lake Charles , LA. If they would ever decide to open in Houston they would be millionaires .

Posted by: Cruzinator at May 24, 2015 05:29 PM (8cSVB)

84 I grew up putting mayo and mustard on sandwiches.

People look at you like you have two heads if you say "both" when they ask which you want.

Posted by: Mama AJ at May 24, 2015 05:29 PM (0xTsz)

85 63 Anne Meara died.
Posted by: Bruce But Not Jenner at May 24, 2015 05:08 PM (iQIUe)

Oh. Funny lady. Condolences to the Stillers. RIP.

Posted by: J.J. Sefton at May 24, 2015 05:30 PM (St6BJ)

86 >>Sorry, but Subway is the Wonder Bread of subs.

And yet it's better than the delis here.

*sobs quietly*

Posted by: Mama AJ at May 24, 2015 05:31 PM (0xTsz)

87 I've worked on both ends of the deli bread spectrum, the Polish and Jewish bakery overnight shifts and the crack-of-dawn breakfast deli shifts. The rolls/loaves that restaurants use come in, fresh out of the proofing cabinet, first thing in the morning, steam still inflating the transparent bags they're shipped in. Croissants, bagels, etc., any place that sells a lot of any bread product can get it so much fresher than anyone else, changes the whole sandwich.

Posted by: LincolnTf at May 24, 2015 05:31 PM (2cS/G)

88 38 So, if I want to make a cuban sandwich at home (currently have a pork shoulder cooking low and slow) and I have no access to cuban bread, what's my best next bet...ciabatta?
Posted by: DangerGirl and her 1.21 gigawatt Sanity Prod (tm) at May 24, 2015 04:37 PM (q20+R)

Portuguese rolls, if available in your area. But, I like ciabatta.

As with everything, if you can't find the authentic ingredient, substitute. Immigrants have been doing it for centuries.

Posted by: J.J. Sefton at May 24, 2015 05:32 PM (St6BJ)

89 72 - Zombie Phil, just for point of comparison, how do Moe's Italians compare to Amato's?

Posted by: Taro Tsujimoto at May 24, 2015 05:38 PM (/pB9Z)

90 As far as chains go, Firehouse Subs is pretty good. I'm a sucker for Schlotzky's and recently found one close to home. Of course I'm moving next week so hopefully there's one close to the new abode.

Posted by: Duke Lowell at May 24, 2015 05:39 PM (KFdZd)

91 Speaking of bread, I am back on the low carb diet and I crave bread products.

So yesterday I came across a pizza dough recipe that turned out fantastic. Essentially mozarella cheese and almond four "dough", baked, cooled then cheese and toppings and bake again.

fathead-movie.com and also (same basic dough recipe) eatketo.com

And I am baking my first attempt at the Oopsie rolls, which are a take on Revolution Rolls, egg & cream cheese.

*must learn to use tinyurl*

Posted by: Insert Clever Name Here at May 24, 2015 05:41 PM (1WydT)

92 CBD...based on my experience, the baking soda is key, it fluffs the mixture up and if it's manipulated too much it won't turn out brittle-y

Posted by: north and judd at May 24, 2015 05:41 PM (z071i)

93
90 Posted by: Duke Lowell at May 24, 2015 05:39 PM (KFdZd)

The corner delicatessen is essentially a now deceased institution. No matter where you lived, or what your background, there was always a deli in the corner, be it Jewish, Italian, German or what have you.

Like the corner candy store, replete with soda jerks, "egg creams," "2 cents plain" and pretzel logs, they have vanished into history.

Oh well.

Posted by: J.J. Sefton at May 24, 2015 05:42 PM (St6BJ)

94 OK. The low carb pizza dough recipe on fathead-movie.com is at http://tinyurl.com/mpl3vkm and the

other recipe is a deep dish version at http://tinyurl.com/9lylz7o - so hope that worked.

There are vidoes of this one as well as the Oopsie Rols on the youtubez.

Posted by: Insert Clever Name Here at May 24, 2015 05:46 PM (1WydT)

95 Sclotzky's. Wow. I haven't seen one of those in forever. They made a great sandwich.

Posted by: Insert Clever Name Here at May 24, 2015 05:50 PM (1WydT)

96 And to go with that sammie, corgi's, beer thread up.

Posted by: speedster1 on the ipad at May 24, 2015 05:50 PM (1brdf)

97 Aha! Thanks to you wonderful morons talking about fresh bread, I think I know where I got the good Reuben: at a bakery that also does lunch.

*happy dance*

Posted by: Mama AJ at May 24, 2015 05:50 PM (0xTsz)

98 is a Cuban better with sliced roasted pork or with pulled pork? I see both recipes.

I am scheduled to make pork-roast with apricots and onions tomorrow but I might be tempted to do a sammich instead.

What sort of prep is best for a Cubano?

Posted by: Kindltot at May 24, 2015 05:51 PM (t//F+)

99 "And yet it's better than the delis here."

Mama AJ, you don't like Jason's deli over the river on Line Ave.?

I can't speak to all of their menu, but highly recommend the Muffaletta!

Posted by: Spun and Murky at May 24, 2015 05:51 PM (4DCSq)

100 You people! Made me run to the grocery store for some yummy sammich fixins.

Posted by: Infidel at May 24, 2015 05:53 PM (86Sny)

101 you can store butter at room temp in something called a "butter bell" - basically a ceramic bell-shaped deal and you put the butter in the bell part, invert it and place it in a holder with a half inch to an inch of water. The water seals the butter from the air, which is the enemy and is what causes butter to go rancid. The key is to not put butter all the way to the lip of the bell or use too much water, because then your butter will have water droplets (which can be surgically dealt with with the corner of a paper towel). It works well and you'll get the hang of it quickly after using it.

Posted by: ghost of hallelujah at May 24, 2015 05:55 PM (7RXcs)

102 Meh on Schlotzky's - too bready.

Posted by: butch at May 24, 2015 05:55 PM (HLx1C)

103 I'm a health nut. And a damn good cook and baker. I love bread and homemade pizza and all things bread. But I'm not 20 years old anymore. I look at people my age limping and bending over painfully and want no part of that. So I severely cut back my bread intake. All sorts of issues with knee and back and joints disappeared.

Bread is a recent invention, a 'fad' in our diet - on a long enough time frame. So give it a try. Make the sandwich, but use a single slice of bread, then fold it over to one half really fat sandwich. Enjoy the hamburger, the lettuce, tomato, bacon even. But cut back on the bread. Give it a month.

You might be surprised to how much better you feel.

Posted by: se pa moron at May 24, 2015 05:58 PM (xQX/f)

104
I heard Ben Stiller is a prick - true or false!

Posted by: Bruce But Not Jenner at May 24, 2015 05:58 PM (iQIUe)

105 104
I heard Ben Stiller is a prick - true or false!
Posted by: Bruce But Not Jenner at May 24, 2015 05:58 PM (iQIUe)

I hate to generalize, but he's part of Hollywood. I'll take a wild guess and say - True.

Posted by: J.J. Sefton at May 24, 2015 06:00 PM (St6BJ)

106 >>Mama AJ, you don't like Jason's deli over the river on Line Ave.?

Oh...I've been there once, a long time ago.

I don't remember much except that it was busy. Will have to try it again when I'm over that way...which isn't often any more.

Julie Anne's is the bakery with good sandwiches, btw. And good other stuff, too, for sure!

Are you staying dry??

Posted by: Mama AJ at May 24, 2015 06:00 PM (0xTsz)

107 There is a subtle art to making a good sandwich.

Posted by: Arthur Dent at May 24, 2015 06:04 PM (Zp3oV)

108

I had a very flat "sandwich" today. Chicken quesadillas.

I made some Guacamole with bacon to go along with it.

Tomorrow is the family and cooking on the grill. With beer.

Posted by: A Streetcar of beer desired at May 24, 2015 06:08 PM (zqrZE)

109 "Are you staying dry"

Tornado warnings to the west, today and severe thunderstorms just to the east. But, just one short, heavy downpour and some light rain here today.

I was able to make a dash this morning to Lowe's to buy a new battery for the 'zero turn' and mow before the Indy 500 and the rain!!!

Posted by: Spun and Murky at May 24, 2015 06:11 PM (4DCSq)

110 Yeah, everyone's been running around to get yard work done when there's half a day that's not totally swampy.

Posted by: Mama AJ at May 24, 2015 06:19 PM (0xTsz)

111 That first picture is a Bay Cities Sandwich in Santa Monica, CA.
That is their signature bread. I grew up on that stuff.

Posted by: mike at May 24, 2015 06:54 PM (IgbT8)

112 Sandra Bullock. Yum.....

Posted by: Michael the Hobbit at May 24, 2015 07:13 PM (0RdKg)

113 Sandwiches...I had one of those once...what sweet memories of that time...

Posted by: Al Bundy at May 24, 2015 08:22 PM (dZyJw)

114 Gutting the loaf is something only untalented savages do. The best sandwich bread's core can simply be compressed into the two sides because the core is soft and mostly composed of air. Thick bread should be cut in slices of appropriate thickness (no gutting required either). If your bun or bread roll's core is thick you bought the wrong kid of bun for making sandwiches, those are good only for eating with soups or stews in lieu of mashed potatoes.

Posted by: Johnny at May 24, 2015 09:29 PM (WvGsS)

115 How does one "hollow out" the bread roll for a sammi?

Posted by: Harrison Bergeron at May 25, 2015 07:46 AM (aXCDY)

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