A fashion board in which sometimes we'll remember to post spoiler warnings

[catrin_darcy]

Favorite sandwich:
Doumar's minced pork BBQ with slaw. And a fizzy limeade. Mmmmmm.
http://www.doumars.com/

Next runners-up --
Grilled Cabot extra sharp cheddar on Vital Vittles' three-seed bread, with jalepeno jelly and cold sliced tomato (i.e. do not grill the tomato). That SoCal grilled cheese sandwich involving truffles is sounding damn good too.

Chicken parm (chicken cutlet) sandwich. How can we not have these in SF?

Hot coppa with fries and slaw at Giordano's.

I love corned beef sandwiches but haven't been to Katz's or Second Ave. deli yet. Next trip!

[Adder]

Originally Posted by Fugee

A baguette works with some sandwiches but not others and best if brie is involved (e.g. black forest ham, brie, honey mustard on a baguette).

Avoid combinations like pastrami and baguette. That could get you kicked out of most delis faster than asking for mayo.

ETA: As Sidd notes, gruyere also works with baguettes.

I disagree that baguettes have any redeeming qualities as sandwhich bread. It isn't a question of flavors. It is that the bread is hard, crusty, and difficult to bite into and inferior to nearly all other sandwich bread options. If you're in France, fine, you might not have much of a choice. Here in America, a land of bread plenty, there is no reason to go with the baguette other than sheer folly.

[Greedy,Greedy,Greedy]

Another fantastic sandwich - on a back street in Puerto Vallerta, just uphill and down a block from Galleria Una, there is a little place where the proprietors live in a loft above the stove, and where they make the absolute most fantastic cheese quesidillas in existence. No name on the place, just a storefront with four tables and a counter along the window. The tortillas are perfect, crisp but not stiff, there is almost no oil, it's a great mixture of local peppers and a cheese that is completely unique. Simple and perfect. And it's like the NY bagel, wholly inexplicable in what sets it apart - yet something does.

And if you ever have one of theirs, you will never want another one from an American Mexican restaurant again.

[Gattigap]

Originally Posted by Adder

I disagree that baguettes have any redeeming qualities as sandwhich bread. It isn't a question of flavors. It is that the bread is hard, crusty, and difficult to bite into and inferior to nearly all other sandwich bread options. If you're in France, fine, you might not have much of a choice. Here in America, a land of bread plenty, there is no reason to go with the baguette other than sheer folly.

See, now I think Sidd actually WILL hunt down and kill you.

[Pretty Little Flower]

Originally Posted by ThurgreedMarshall

No. I'm a cheese-lover and proud of it!



TM

You and your truffle tremor are ruining cheese for everybody. Stop being so selfish and get back in the Ridiculously-Effeminately-Named-Cheese Closet.

[ThurgreedMarshall]

Originally Posted by Mr. Man

The fiancee looks to have the winner, at least by looks.

Suck it.

And the second sammich is "made from the pork scraps that are left over from the deboning of the pig for the porchetta [the first pictured sammich]. The slow-cooked (it takes about three days to make…and 10 minutes to eat), tomato-based sauce—studded with plump cubes of tender meat—is spooned on top of crisply toasted ciabatta bread from Sullivan Street Bakery. It may not win out over their original sandwich, but it’s a mighty fine option."

Originally Posted by Mr. Man

Since I am being summoned to the grilled cheesetastic splendor of Beechwood, I may need to hit the RibEye burger:

What? A ribeye burger? A burger made from ribeye steaks? It's not a hamburger. Are hamburgers made from chopped ham? No! Chopped steak. And if they really make a burger from ribeye steaks, it'll get me *here* and *here*. I want one.

TM

[Greedy,Greedy,Greedy]

Originally Posted by Sidd Finch

Generally true. Unless you're in Paris. And you're eating your ham and gruyere on a baguette, while sitting on a park bench with a view of the Eiffel Tower and watching the lovely French women stroll by, while the summer breeze causes their skirts to gently caress their bare legs and wafts their perfume to you.....


In fact, I do feel better now.




eta: As Fugee might note, add pastrami and the whole image fails.

I can remember the most perfect baguette, but it was in NOLA. We'd been eating incredible rich food for days, and were satiated. So one night, for dinner, a baguette, a bit of cheese, and some fresh fruits and sliced vegetables. Delicious.

[Replaced_Texan]

Originally Posted by J. Fred Muggs

YOu wouldn't think it true, but they freeze really well, so you can buy a dozen and throw in your freezer.

Really? huh. That's interesting. I'll try that out.

I usually buy a ton when I'm feeding a bunch of people at either a Burning Man work weekend or a lunch for the staff at one of the not-for-profits that I sit on the board of. Usually I alternate between the Vietnamese sandwiches and tacos from one of the taco trucks around town.

[Pretty Little Flower]

Originally Posted by catrin_darcy

Favorite sandwich:

Next runners-up --
Grilled Cabot extra sharp cheddar on Vital Vittles' three-seed bread, with jalepeno jelly and cold sliced tomato (i.e. do not grill the tomato). That SoCal grilled cheese sandwich involving truffles is sounding damn good too.

So, are the two halves of the sandwich grilled open face and then put together with the cold tomato?

Also, what about tuna melts? Has anyone mentioned tuna melts? A bad tuna melt can be one of the worst sandwiches ever, but a great one can be transcendent.

[ThurgreedMarshall]

Originally Posted by Pretty Little Flower

You and your truffle tremor are ruining cheese for everybody. Stop being so selfish and get back in the Ridiculously-Effeminately-Named-Cheese Closet.

No. It stinks in there.

TM

[notcasesensitive]

Originally Posted by Greedy,Greedy,Greedy

Another fantastic sandwich - on a back street in Puerto Vallerta, just uphill and down a block from Galleria Una, there is a little place where the proprietors live in a loft above the stove, and where they make the absolute most fantastic cheese quesidillas in existence. No name on the place, just a storefront with four tables and a counter along the window. The tortillas are perfect, crisp but not stiff, there is almost no oil, it's a great mixture of local peppers and a cheese that is completely unique. Simple and perfect. And it's like the NY bagel, wholly inexplicable in what sets it apart - yet something does.

And if you ever have one of theirs, you will never want another one from an American Mexican restaurant again.

This reminds me of the fajita truck that is parked in the main square of old Santa Fe during lunchtime. I have no idea why, but their fajita tacos are seriously addictive. They cook the meat in open air and the tacos are served right from the grill. Really we are getting away from sandwiches here and into street food, but if you visit Santa Fe, you must try these!

Originally Posted by catrin_darcy

Chicken parm (chicken cutlet) sandwich. How can we not have these in SF?

Fuck sake. Chicken parm on half a loaf of Italian bread. I am going to get one on the way home and drip some of the melted cheese on the ground in memory of Slave.

[Greedy,Greedy,Greedy]

Originally Posted by notcasesensitive

This reminds me of the fajita truck that is parked in the main square of old Santa Fe during lunchtime. I have no idea why, but their fajita tacos are seriously addictive. They cook the meat in open air and the tacos are served right from the grill. Really we are getting away from sandwiches here and into street food, but if you visit Santa Fe, you must try these!

If we're going for street food I'll advocate the basic NY staple of knish, mustard and pepcid. Ah! That's living!

[Tyrone Slothrop]

Originally Posted by John Phoenix

So good! They have carving stations at which they slice the turkey from real turkey breasts.

I don't want to be all skeptical and shit, but the idea that the turkey in a turkey sandwich is coming from a real turkey breast is a good one, but I'm seeing that more as table stakes than the sure sign that I have found the ne plus ultra of turkey sandwiches.

[Tyrone Slothrop]

Originally Posted by catrin_darcy

I am RELIEVED to learn that Mr. Bartley's Burger Cottage is still there.