The best sammich meat

#28
#28
TheDeeble said:
I've heard of Boar's Head but never noticed it in groceries around Memphis. You gotta go to a meat market to find some?
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Kroger and Publix carries Boar Head.
I buy mine at Ingles but I think they are only a regional chain.
 
#31
#31
Kahns bologna for fried bologna sandwich. I get it thick cut

I like some good pastrami also.

For those that like pepperoni on a sandwich. Warm some up and use it on a salad.
 
#32
#32
Ham. It works well with so many condiments. I'm partial to Black Forest ham like they use in delis, but honey ham is good too.

I can make up some very odd sammiches with ham. The last one involved butter toast with grape jelly. Damn that thing was good. Or cinammon toast with ham, dip it in maple syrup. Good shiz. Bacon also works well in those situations, but damn, I hate taking the time to fry bacon. I'm lazy. And I hate getting popped by the grease. But bacon is yummy. Mmmmmm........
 
#34
#34
Get a caste iron skillet. Butter it up or get two slices of bread and spread butter on one side and lay the bread butter-side down in the skillet. Grab a slice of chz... I prefer pepperjack or swiss, and put a slice on each slice of bread. As the bread is toasting on the bottom, the chz is melting on top.

Meanwhile, in another skillet, have whatever meat of your choice (ham, bologna, bacon, turkey, egg, roast beef) sizzling and getting warm/seared. You should probable get your meat warming first and get your bread toasted near the end.

For some extra-regular stuff, get another skillet and saute some onions/mushrooms. Slice up some tomato and lettuce and have it sitting on the side.

While the bread is still toasting, put your sauteed veggies, meat and lett/tom together to build your sandwich.

Enjoy

weirdlook.gif
 
#35
#35
Rasputin_Vol said:
Get a caste iron skillet. Butter it up or get two slices of bread and spread butter on one side and lay the bread butter-side down in the skillet. Grab a slice of chz... I prefer pepperjack or swiss, and put a slice on each slice of bread. As the bread is toasting on the bottom, the chz is melting on top.

Meanwhile, in another skillet, have whatever meat of your choice (ham, bologna, bacon, turkey, egg, roast beef) sizzling and getting warm/seared. You should probable get your meat warming first and get your bread toasted near the end.

For some extra-regular stuff, get another skillet and saute some onions/mushrooms. Slice up some tomato and lettuce and have it sitting on the side.

While the bread is still toasting, put your sauteed veggies, meat and lett/tom together to build your sandwich.

Enjoy

weirdlook.gif
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So ... you sell skillets? :question:
 
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#36
#36
I make my own pastrami. I buy one of those prepackaged corned beef flats. I take it out of the package, rinse it, and soak in a pot of water for a day. I take it out, wipe it dry and put a ton of pastrami rub on it (pepper, corriander seed, mustard powder). Wrap it in plastic wrap for a few hours.

I then slow smoke it until it reaches 200 degrees. Slice thin across the grain.
 
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#38
#38
KnoxVillain said:
Genoa Salami with provolone cheese. I'm not Italian either.
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Provolone is my go to sandwich cheese, but there's a huge range in quality of it.

Do yourself a favor and get the aged Auriccio provolone sometime. Its a little pricy to use regularly, but it's amazing with prosciutto.
 
#41
#41
Rasputin_Vol said:
Get a caste iron skillet. Butter it up or get two slices of bread and spread butter on one side and lay the bread butter-side down in the skillet. Grab a slice of chz... I prefer pepperjack or swiss, and put a slice on each slice of bread. As the bread is toasting on the bottom, the chz is melting on top.

Meanwhile, in another skillet, have whatever meat of your choice (ham, bologna, bacon, turkey, egg, roast beef) sizzling and getting warm/seared. You should probable get your meat warming first and get your bread toasted near the end.

For some extra-regular stuff, get another skillet and saute some onions/mushrooms. Slice up some tomato and lettuce and have it sitting on the side.

While the bread is still toasting, put your sauteed veggies, meat and lett/tom together to build your sandwich.

Enjoy

weirdlook.gif
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You had me at cast iron skillet.

Turkey pastrami paired with Swiss cheese and slathered with stone ground mustard on Jewish rye.

Boar’s Head jerk turkey and sliced cheddar with pesto mayo, lettuce, and tomato on Italian hoagie also makes a fine one.
 
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#44
#44
Steamed turkey and provolone with spicy mustard and a bag of bbq fritos was my goto sammich back in the day at Gus's.
 
#46
#46
Spartacavolus said:
Steamed turkey and provolone with spicy mustard and a bag of bbq fritos was my goto sammich back in the day at Gus's.
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I felt ur pain talking about watery turkey the other day. Been being some deli brand that's "off the bone" and it's not liked that. Some German sounding name I can't remember
 
#47
#47
Gramps said:
We have a thread for best sausage and best bacon so I thought I would start one for best sandwich meats. I enjoy a good sandwich and like to try new things.

What makes the best sammich VN?

My current favorite is Boar's Head Everroast Chicken.
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*sandwich
 
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