What's the best sandwich?

Go to Oscar's in Millburn.  They make a great provolone sub!

angelak said:

I like oregano on it, but not tomato for some reason.  I like tomato, just not on this sandwich.  I also thought I was the only one who liked this! 

Perseverance said:

I always get this sub and thought I was the only one!  I also add tomato and oregano to it.  Yum! 

angelak said:

I forgot to mention vinegar.  Red wine vinegar needs to go on the bread before the mayo is applied.  I'm having a late lunch sandwich in honor of this thread.

angelak said:

Provolone on a roll with lettuce,  onion, mayo. Sounds gross but is delicious.

I am a Breakfast Sandwich Hound.

My fav is at Oscar's in Millburn:

Double Toasted Rye, Scrambled Eggs, Oscar's Baked Ham Sliced and put on their grill, Brown Mustard, Lettuce and Tomato.  

HEAVEN!  Sometimes with Pepper Jack and sometimes with Provolone.

Best Regards,

Ron Carter

Any Defonte's hot sandwich where they pour the meat au jus on the bun before making the sandwich.

My freshman year at Syracuse was spent eating (A) tuna subs with lettuce, tomato & sweet peppers, almost daily, and (2) "cheese jaws" from the food truck up the hill, almost nightly. When I transferred to NYU I discovered Blimpie's & Tads Steaks. When I found my wife, I also found cheesesteaks at The Hoagy Experience just off The Boulevard. Together we found Cubanos at Chinas & Criollas places in Highbridge & the UWS. Then we had kids & moved to S.O., discovering Sloppy Joes at THD and Grilled Redwoods at Pals'. And the rest is indigestion...

-s.

I've never been to Oscar's but now I must go. Always on the lookout for a good breakfast sandwich.

Is that sandwich on the menu?

rcarter31 said:

I am a Breakfast Sandwich Hound.

My fav is at Oscar's in Millburn:


Double Toasted Rye, Scrambled Eggs, Oscar's Baked Ham Sliced and put on their grill, Brown Mustard, Lettuce and Tomato.  

HEAVEN!  Sometimes with Pepper Jack and sometimes with Provolone.

Best Regards,

Ron Carter

Drained and crushed chick peas,mixed with mashed ripe avocado, chopped purple onion, chopped fresh cilantro, fresh lime juice, S & P.  Consistency like egg salad.  Between bread or lettuce wraps - de-lish!

I've never thought of mixing chickpeas and avo together. Do you leave them a bit coarse, or quite smooth? 

A bit coarse, not like guacamole.

thanks - will bring this to my brother’s for potluck lunch today!  

An Alias sandwich.

I like being in the middle.

No comment.

Snowmom, yum! Ate way too much of the version I made (no herbs, spring onions/shallots instead of red onions, just lettuce leaves for wraps as I couldn't be bothered with rice cakes instead of bread). Best part was that hubby also loved it, also overate! Agreed it would make a yummy dip for lentil chips or corn chips. (Hubby had proper bread sandwiches, and some tomato slices with his)

Thanks for this recipe!

Add to that chopped up dill pickles.

Red_Barchetta said:

The_Soulful_Mr_T said:

ml1 said:

drummerboy said:

pretty much. I was hoping to see more homemade stuff here.

marksierra said:

Anything that you make yourself!

OK, how about this easy one:  tuna, mixed with a generous amount of mayo, and generously seasoned with dill weed, spread on a kaiser roll.

I need some crunch in my tuna salad. Celery, and/or walnuts and/or red onion. Also need lots of salt and pepper. I put iceberg on the sandwich and like it on toast. Any kind of toast. Adds even more crunch. 

I agree on the crunch in tuna, but for me it's banana peppers. 

Love this discussion. My favorite sandwich is egg salad,either plain (with mayo of course) or with chopped green olives added or sardines added with crunchy iceberg lettuce and good white bread.

fried oyster po'boy, dressed

iwasmim - fried oysters are my favorite. Is there a restaurant around here that serves the po'boy?

Honestly, I don't know but they make it for me...  Just be specific...  The Ham is Special!

drummerboy said:

I've never been to Oscar's but now I must go. Always on the lookout for a good breakfast sandwich.

Is that sandwich on the menu?

rcarter31 said:

I am a Breakfast Sandwich Hound.

My fav is at Oscar's in Millburn:


Double Toasted Rye, Scrambled Eggs, Oscar's Baked Ham Sliced and put on their grill, Brown Mustard, Lettuce and Tomato.  

HEAVEN!  Sometimes with Pepper Jack and sometimes with Provolone.

Best Regards,

Ron Carter

galileo said:

iwasmim - fried oysters are my favorite. Is there a restaurant around here that serves the po'boy?

Spouse just had one she wants to retrace her steps to for me to try in Princeton.  At Nassau Street Seafood and Produce.  We go to NOLA almost yearly and her comment was, we don't have to travel for a great PoBoy!

-Ron

I'm a big egg salad fan, but I can't think of a store bought egg salad that's any good.

I make it sometimes with avocado in the place of mayo. Deelish.

galileo said:

Love this discussion. My favorite sandwich is egg salad,either plain (with mayo of course) or with chopped green olives added or sardines added with crunchy iceberg lettuce and good white bread.

THD makes a pretty decent (i.e., almost as good as Crane's version back when...) Muffuletta...

http://www.nolacuisine.com/2005/07/17/muffuletta-sandwich-recipe/

-s.

Classic Reuben.  Corned beef (brisket cooked in slow cooker for 8+ hours until it starts to fall apart when you pick it up with a fork) with sauerkraut, Swiss cheese, and Thousand Island dressing.  Grill between buttered pumpernickel bread.

Don't know a local po'boy source, so just have to keep going back to New Orleans!

Someone has also highly recommended Verti Marte's ALL THAT JAZZ po'boy which I will have to try and report back.

How to order a sandwich. 

https://www.tastingtable.com/dine/national/favorite-sandwiches-chefs?utm_medium=email&utm_source=TT&utm_campaign=Daily&utm_content=Editorial

Tuna and American with hot&sweet peppers at Mikes subs. They recently won something on NJ.com

https://www.mikessubshop.com/menu

I put guacamole on pieces of thin roast beef and roll them up and pretend that I'm eathing a sandwhich.  Does that count?  

I think we have to place a minimum condition that some bread-like material be involved.

nan said:

I put guacamole on pieces of thin roast beef and roll them up and pretend that I'm eathing a sandwhich.  Does that count?  

As my ex is British, that influence on my sandwich consumption is palpable. A fave is toasted open-faced sharp cheddar cheese (in the broiler) with lots of Branston Pickle piled on. (Some will include Marmite on the toast - not me!!!) 

That's the recipe I always use when I make one, usually around Mardi Gras. 

soda said:

THD makes a pretty decent (i.e., almost as good as Crane's version back when...) Muffuletta...

http://www.nolacuisine.com/2005/07/17/muffuletta-sandwich-recipe/

-s.

Esquire magazine does sandwiches

http://www.esquire.com/food-drink/food/a13036183/tom-colicchio-best-sandwich/

Smooth peanut butter on fresh white toast, with a heap of extra crispy bacon. My midwestern influence !