xkcd

by **Moo** » Fri May 02, 2008 2:46 pm UTC

If you leave the pip (stone? whatever) in the half you're putting in the fridge, it makes it go brown slower. I don't know why, but it does. I suggest adhering to the other advice as well- tightly sealing and using lemon juice (apparently it's the Vit C rather than the acidity that helps prevent oxidizing^{[citation needed]}).

by **GCM** » Sat May 03, 2008 6:35 am UTC

Achievement = Subway.

Yeah, yeah, Subway good.

Also, I'd like to point out a few uncommon ingredients in some sandwiches that I usually have; hot dogs, cereal and banana bits, whole sardines, and human rinds. Mmm...

by **TheTankengine** » Sat May 03, 2008 7:46 am UTC

Question to sandwichtologists: Is it still a sandwich if it's wrapped in a tortilla?

by **Lenary** » Sat May 03, 2008 11:09 am UTC

TheTankengine wrote:Question to sandwichtologists: Is it still a sandwich if it's wrapped in a tortilla?

no. that makes it a wrap...
unless the bread is still there, outside the tortilla
(i hope i'm not being to dismissing)

by **asad137** » Sat May 03, 2008 10:14 pm UTC

Moo wrote:(apparently it's the Vit C rather than the acidity that helps prevent oxidizing)

Vitamin C is an acid -- ascorbic acid.

In my experience, leaving the pit in does absolutely nothing to prevent browning.

Asad

by **Moo** » Tue May 06, 2008 10:34 am UTC

I'm sorry.
"It is the acidity of the Vit C that helps reduce oxidization rather than just ANY acidity; a common misconception that has some people attempting to use vinegar or such".

I will be more pedantic in future.

In my experience, leaving the pip in helps. YMMV but in my experience, it helps every time.

by **asad137** » Tue May 06, 2008 5:54 pm UTC

Moo wrote:I will be more pedantic in future.

Thank you, I appreciate it

In my experience, leaving the pip in helps. YMMV but in my experience, it helps every time.

Hmm...are they Hass avocados or a different variety?

Asad

by **Nath** » Tue May 06, 2008 8:54 pm UTC

Behold, a new form of egg sandwich! Hard boil and peel the egg. Fry some finely chopped onions and add some spices: say, cumin, coriander, salt, pepper, chili powder. When it gets all dry, pour in a little water. Wait till you have a nice, spicy, oniony paste, and add your egg. Stir it around to coat it with the spices. Now slice up the egg and put all this between two slices of bread. Eat.

You may now die in peace.

by **Beaniedude** » Wed May 07, 2008 10:03 am UTC

I dont really have lots of time to make magnifico sandwiches (or the effort) so i normally just go with the old vegemite and butter.
But yeah, anything with cheese is WONDERFUL and my favourite invention.
Imagine fairy bread...now take away the butter/margarine....instead of that USE NUTELLA
MUHAHAHAHAHAHAHA
I also tried Milo with chocolate milk...it didnt work well

by **SecondTalon** » Wed May 07, 2008 12:28 pm UTC

..before anyone asks..
Fairy Bread: What it is.

by **Felstaff** » Wed May 07, 2008 12:36 pm UTC

Check out this bad boy.

Spoiler'd for intensity

Spoiler:

Was a housemate's powerhouse concoction. It was so divine in its appearance, we made a shrine to't. The sandwich was eaten before the shrine could be finished, so we ended up decorating it with pictures of David Hasselhoff wrestling Bruce Campbell.

by **Beaniedude** » Thu May 08, 2008 12:28 pm UTC

..before anyone asks..
Fairy Bread: What it is.

Oh yes sorry to my American/non Australian friends
Milo is like.. i dunno.... Nesquik?
And vegemite...
Vegemite is really ~~yeasty-soury....tastes good but weird~~ sweet and chocolately and should only be eaten in large spoonfuls :roll:

So when you come to Aus be sure to only eat Vegemite in large chunks

by **Rodan** » Fri May 09, 2008 1:50 am UTC

Rodan's Subway sandwich:
"Italian" bread
ham & salami
lettuce
cucumbers
onions
oregano
salt & pepper

I wish I had more random crap in the fridge for sandwich-making, but I really don't have anything.

by **cyberia** » Sun May 11, 2008 7:08 am UTC

Meatloaf, thinly-sliced onions, thinly-sliced mushrooms, cheese and bbq sauce is awesome.

Or chicken sliced and mixed with creamy mayo, walnuts and celery on fresh sourdough.

Or chicken, bacon, avocado and lettuce.

by **justaman** » Wed May 14, 2008 3:22 am UTC

Toasted sandwiches FTW - take bread and butter it on one side. Heat frying pan or panini press sort of thing, place bread buttered side down on heated surface. Add normal sandwich fillings, but best with cheese, salami and tomato. Add other slice of bread, butter side out. Cook until golden brown on both sides. Enjoy.

Beaniedude wrote:And vegemite...
Vegemite is really ~~yeasty-soury....tastes good but weird~~ sweet and chocolately and should only be eaten in large spoonfuls
So when you come to Aus be sure to only eat Vegemite in large chunks

Pish-tosh come to NZ and have Marmite, even more chocolatey goodness in LoTR settings (we also have vegemite, but it's no where near as good :lol:

)

by **TheTankengine** » Wed May 14, 2008 4:43 am UTC

Today I made a truly epic sandwich.
A heap of freshly sliced corned beef that has been brining for 9 days and cooked for 4 hours on top of marbled rye bread.

DELICIOUSITY OVERLOAD

by **cyberia** » Wed May 14, 2008 12:07 pm UTC

Just had an awesome sandwich:

Avocado, chilli mayonnaise, thinly-sliced cucumber, and shredded chicken-breast.

by **Moo** » Wed May 14, 2008 1:28 pm UTC

cyberia's sandwiches all sound awesome. I move to have him declared the fora patron deity of sandwiches.

by **cyberia** » Wed May 14, 2008 2:06 pm UTC

Moo wrote:cyberia's sandwiches all sound awesome. I move to have him declared the fora patron deity of sandwiches.

Thank you, Moo. I like sandwiches and have always thought the more unusual the better. More often than not, the bread is simply a way to stop the fillings from falling onto the floor.

When I'm not insanely tired I'll write out some proper recipes for sandwich fillings and try to recall my more 'experimental' sandwiches.

by **zenten** » Wed May 14, 2008 3:16 pm UTC

Fried egg with bacon in it, on Jamaican toast with reheated chilly on it. And some cheese for good measure.

by **PictureSarah** » Fri May 16, 2008 12:34 am UTC

Eggplant, tomatoes and orange bell peppers marinated in red wine vinaigrette and grilled, with fresh mozarella on a toasted kaiser roll with cream cheese. Nom nom nom.

by **quintopia** » Sat May 17, 2008 12:15 am UTC

Hamburger with extra sharp cheddar or farmer's cheese, coriander chutney (not too spicy), and artisan-style hamburger buns (whatever's available).

by **mrlabenz** » Sat May 17, 2008 6:37 am UTC

Lightly toasted bread (optional, of course), garlic-flavored hummus, several slices fresh cucumber, layers of smoked turkey breast lunch meat.

This sandwich is all you could ever want, and then some. So healthy (if you get good turkey) and so filling. I could eat these until my stomach exploded.

by **Zohar** » Mon May 26, 2008 9:51 am UTC

Garlic and dill cream cheese, dried tomato spread, two thin slices of cheese, two lettuce leaves, rings of thinly sliced onion. Heavenly.

by **pooteeweet** » Sun Jun 15, 2008 5:41 pm UTC

Hmm. A while back I remember reading something about a grilled-cheese competition somewhere. They had some truly badass-sounding recipes, including recipes for sweet (!!?) grilled cheese sandwiches. Does anyone who knows what I'm talking about have a link to post?

by **Zohar** » Mon Jun 16, 2008 4:33 pm UTC

Something awesome I had a few days ago - a nice roll with strawberry jam and thick slices of cheddar. Strange but true.

by **Shalgrith** » Tue Jun 17, 2008 12:36 am UTC

Since I was but a wee lad, I've been creating all sorts of fun sandwiches (graduating from gummy worms on ham & cheese with ranch dressing to somewhat better ideas for ingredients), and it's neat (if odd) to find someone interested in hearing about some of them.

One of my favourite concoctions of the sandwich persuasion has been a double-decker on pumpernickel rye with pimiento-cheese spread, hamburger dill chips, mayonnaise, lettuce, sliced roast beef, whole grain mustard, cherry peppers, barbecue sauce (savory more than sweet), sliced turkey, sliced tomato, and a small bit of Roquefort cheese, in any order desired, put into the microwave/oven/toaster oven for just long enough to get the cheeses to melt a bit. Serve with kettle-cooked crisps and sweetened iced tea to drink, if so desired. :mrgreen:

The close second for my list of favourite foods of the between-two-slices-of-bread category is the classic Reuben. What? Why mess with an already great idea?

by **fersrs** » Sat Jun 28, 2008 3:02 am UTC

Goat cheese and potato chips on toasted sourdough bread is very yummy.

by **pyrebuilder** » Sun Jun 29, 2008 11:15 am UTC

no one... no ones had a ruben sandwich? :cry:

pumpernickle bread, grilled in butter on both sides, you put on a thick, almost inch thick layer of corned beef, then you put a bunch of sourkrout on top and you layer swiss cheese and then put a bunch of thousand island sauce on it, and then you flip it over on the second peice of butter grilled bread and cook it till the cheese is melting and... and its better than a world full of happiness *anime style eyes staring tearfully into a sunrise*

by **PictureSarah** » Sun Jun 29, 2008 2:28 pm UTC

I have to say, I hate EVERYTHING that a reuben sandwich is made of, except for butter.

by **Ansible** » Sun Jun 29, 2008 2:38 pm UTC

Bananas with honey and maybe some nuts for crunchiness. I haven't tried adding peanut butter, but it's pretty tasty already.

by **CVSoul** » Tue Jul 01, 2008 11:44 am UTC

The Heart Attack Sandwich is a great method of 1uping Burger King.
Step One: Cook Bacon for ten people.
Step Two: Fry Eggs in Bacon Grease.
Step Three: Toast Bread in Bacon Grease.
Step Four: American Cheese Product.
Step Five (optional) : Breakfast-grade Gravy. Do with it as you will.
Step Six: Compile.

Step Twelve: Wake up after your double bypass.

Otherwise, I'm developing a hidden camera rig for use in youtube videos. I'm going to use my Subway freak-out technique. (this only works for about half the employees; they get paid minimum wage, so you really can't move them. Customers get a kick out of it though.)
Step One: Order Veggie Delight Sandwich. Decline cheese.
Step Two: Add five extra orders of Bacon.
Step Three: Decline vegetables.
(Continuous) : If questioned in any way, get indignant and ceaselessly ramble about how the customer is always right.
Step Four: Sit down at table, unwrap sandwich, and exclaim LOUDLY: "THIS ISN'T WHAT I ORDERED!" before storming out in a huff. Leave the sandwich.

And yes, I'm aware that's a waste of a perfectly good eight dollars.

by **SecondTalon** » Tue Jul 01, 2008 7:26 pm UTC

pyrebuilder wrote:no one... no ones had a ruben sandwich?
pumpernickle bread, grilled in butter on both sides, you put on a thick, almost inch thick layer of corned beef, then you put a bunch of sourkrout on top and you layer swiss cheese and then put a bunch of thousand island sauce on it, and then you flip it over on the second peice of butter grilled bread and cook it till the cheese is melting and... and its better than a world full of happiness *anime style eyes staring tearfully into a sunrise*

I agree with PicSarah on this one. No part of that sounds pleasant. Kraut covered in Swiss with Thousand Island on it just... no, that doesn't sound pleasant. I love me some sourkraut, but... mixing it with any sort of cheese product just seems... horrific and vile.

It probably also doesn't hurt that I've yet to find a sauce or dressing more loathsome than Thousand Island.

by **Nath** » Tue Jul 01, 2008 8:10 pm UTC

A new and improved egg sandwich:

Brown some onions. Add garlic. Add cumin, coriander, salt, pepper, chili powder (or your ground spices of choice). Fry them some more. Throw in eggs. Roughly scramble them with the spicy onions; you don't need it very uniform. Unload onto some bread, with Indian tomato pickle (or your condiment of choice).

by **Takran** » Wed Jul 02, 2008 6:43 pm UTC

Simple and delicious: creamy peanut butter and dill pickle slices. No need to add anything else.

The pickles must be crisp. That cannot be stressed enough. I recommend buying whole dill pickles from a reputable brand and slicing them manually for optimal crispness. If you really like pickles you might consider double-layering them, or slicing extra thick if you bought whole; this also offsets some of the stickiness of the peanut butter.

Any mild bread should work for that. I tend to use whole wheat. Be warned, white gets mushy and sticky when chewed, and that doesn't help with peanut butter locking down on your jaw.

by **rrwoods** » Thu Jul 03, 2008 3:21 pm UTC

pyrebuilder wrote:no one... no ones had a ruben sandwich?
pumpernickle bread, grilled in butter on both sides, you put on a thick, almost inch thick layer of corned beef, then you put a bunch of sourkrout on top and you layer swiss cheese and then put a bunch of thousand island sauce on it, and then you flip it over on the second peice of butter grilled bread and cook it till the cheese is melting and... and its better than a world full of happiness *anime style eyes staring tearfully into a sunrise*

This is, like, the best thing ever.

by **clintonius** » Thu Jul 03, 2008 6:25 pm UTC

1. Cook bacon until crispy
2. Slice sharp cheddar
3. Thinly slice apple
4. Place cheddar, apple, and bacon on whole-wheat sourdough
5. Grill
6. Consume with glass of brown ale
7. Belch heartily in approval

Alternatively,

1. Cook bacon until not-crispy; dash with thyme and balsamic vinegar
2. Spread cream cheese on baguette
3. Sprinkle raisins on cream-cheesed baguette, top with bacon
4. Devour
5. Smile in smug satisfaction when roommates remark, "You put raisins on that!?"

Finally,

1. Cook bacon (yes, there is a theme here, and yes, I'm on my way to a coronary. I've accepted it) until crispy
2. Fry one or two eggs over-easy in bacon grease
3. Slice avocado, place on toasted honey-oat bread, top with bacon and eggs
4. Slice sandwich to induce runny-yolk heaven
5. Ravage, ideally with amber ale (Widmer Drop Top works particularly well)
6. Wash face

by **pooteeweet** » Sat Jul 12, 2008 9:34 am UTC

Woe is me... The fridge contains cheese, hummus, various mustards, artichoke hearts, jalapeno peppers, tapenade, and more... But I have no money to buy bread till next week. *whimper*

by **quintopia** » Mon Sep 22, 2008 3:34 pm UTC

Gourmet Pepperoni Sandwich wrote:
Cost: a little over a dollar a sandwich, but you pay for about 14 sandwiches at a time.

Ingredients:
Rosemary Foccacia (fresh or frozen and thawed)
Pepperonis (I use Smart Deli's Pepperoni Style Veggie Protein Slices. . .they're just like the real thing)
Bufala Mozzarella (Euro Pomella brand is good)
Greens (baby field mix, arugala, or artisan lettuce all work well)
Italian Dressing (I recommend Olde Cape Cod's Sundried Tomato, Olive Oil and Basil)

Procedure:
Cut off a 4"x3" piece of foccacia, then slice it in half sideways, so both sides have crusty backs.
Toast the pieces.
Add ~6 pepperonis to one half, followed by two thin slices of mozzarella. Microwave this half on a paper towel for 30 secs.
While that's microwaving, add a small dash of italian dressing to the other half of bread, and sprinkle with greens.
When the microwave beeps, open the door (important: do not break the glass!), and remove the paper towel et al. Fold the melted pieces of mozzarella back over onto the bread. Top with greeny half of foccacia. Fold paper towel around newly made sandwich. Take a bite. Then another.

Put the cap back on the dressing and cupboardify it, put the mozz back in its tub in the fridge, along with the greens and pep. Put the bread [back] in the freezer.

Now finish eating.

by **Moo** » Mon Sep 22, 2008 3:45 pm UTC

clintonius wrote:1. Cook bacon until crispy
2. Slice sharp cheddar
3. Thinly slice apple
4. Place cheddar, apple, and bacon on whole-wheat sourdough
5. Grill
6. Consume with glass of brown ale
7. Belch heartily in approval

Alternatively,

1. Cook bacon until not-crispy; dash with thyme and balsamic vinegar
2. Spread cream cheese on baguette
3. Sprinkle raisins on cream-cheesed baguette, top with bacon
4. Devour
5. Smile in smug satisfaction when roommates remark, "You put raisins on that!?"

Finally,

1. Cook bacon (yes, there is a theme here, and yes, I'm on my way to a coronary. I've accepted it) until crispy
2. Fry one or two eggs over-easy in bacon grease
3. Slice avocado, place on toasted honey-oat bread, top with bacon and eggs
4. Slice sandwich to induce runny-yolk heaven
5. Ravage, ideally with amber ale (Widmer Drop Top works particularly well)
6. Wash face

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