What is your fave sandwich?

Question

Mine is banana, peanut butter and mayo on white bread....

Answer 1

Either
Really good tomatoes on really good bread (white or wholemeal) with some olive oil or butter plus salt and pepper if needed
OR
Fried egg (white cooked through, yolk runny) on buttered crusty white bread with plenty of salt and pepper.
The bread is really important though for both of these so no mush.

Answer 2

This sandwich is a do-ahead job. You can slice it to serve as a lunch or party dish or on hiking or cross-country ski trips. The steak and the bread should have similar dimensions.




Steak Sandwich

1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound

1/2 t. coarsely ground black pepper

Salt to taste

2-3 T. oil

2 T. chopped onion

4 oz. crimini mushrooms, cleaned and chopped

1/2 t. thyme

1 loaf French or Italian bread, or 1 Vienna loaf

3-4 T. prepared mustard

Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.

Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them. For outdoor eating, leave the sandwich in its package.

Answer 3

I like turkey breast with Swiss cheese and tomato on wheat bread. Roast beef or ham is also good. I don't put any mayo or other stuff on it. My brother liked peanut butter and banana sandwiches without mayo. Elvis ate some weird things. I don't recall exactly what.

Answer 4

Either cheese and tomato or Tuna mayo with sliced cucumber. Both without butter. Hate it in bread - not including toast.

Answer 5

Peanut butter, apple, cheese and mayo...

OR

Sains New York deli sub...3 different types of meat! Oh Yes!

Answer 6

Reuben. Butter brown bread, put butter side down in hot skillet, next layer corned beef, swiss cheese, saurkraut and Thousand Island dressing and top with another piece of buttered bread, brown on both sides and yummmy it's reallllly goooood!

Answer 7

chicken, bacon and mayo, but it has to be on granary bread and the bacon must be sweet cure. I also love the new sandwich that Pret a Manger are doing, chicken, roasted peppers, roasted pine nuts, rocket leaves and mayo, delicious.

Answer 8

My fave at the mo is: tuna, red pepper, red onion & mayo on a grannery roll (the mayo sread on the roll, not mixed). There's just something about the combo that is so right! Hmm.... wot time is it? Ooohh goody, lunch time!

Answer 9

classic peanut butter jelly on white bread

Answer 10

i have two. Smoked turkey and swiss cheese on whole wheat with mayo, lettuce and tomato. Or salami, capacola, honey ham and provolone on a crusty baguette with lettuce, tomato and an oil and vinegar dressing.