If you mean Linas and Italian Supermarket, then yes...both stores are great. The mozzarella isn't bad I guess, but Ive been a little spoiled and got used to the really good stuff in Italy, and unfortunately nothing else comes close. Apparently buffalo mozzarella doesn't travel well, so you can't really import the fresh stuff.
You can get some damned good buffmozza at Mercato. Also served in the caprese salad at Pulcinella in Kensington, unless they've changed something in the past year.
The bread is important. Don't go crazy. It can't white, just because most white is too "sticky", but it also can't have seeds or be TOO out there. A fresh, plain rye or whole wheat is the way to go.
And use mayo, or hellmans, BUT NEVER MIRACLE WHIP. The secret to the sandwich is keeping it as plain and uneventful as possible. Somehow it's the only way it's any good.
Oh good grief. This sandwich was tasty! I can't wrap my head around it. but so good!
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The Reuben
Corned beef
Swiss Cheese
Saurkraut
Grainy mustard
Thousand Island dressing
Rye bread
Second best sandwich:
The Dylan (The name is very ego driven)
Pita bread (has to be super fresh, none of that whole wheat garbage)
Cream cheese
Avocado, sliced not mashed
Alfalfa sprouts
Cucumber, peeled and seeded
butter leaf lettuce, sliced fine
Iceberg lettuce, sliced fine
Incidentally, there was a cool book published a few years ago called Scanwiches, based on the website: www.scanwiches.com. One of my favourite little artsy books of 2010 or '11.
I have to say, it's not really in the same ballpark as the "classic" sandwiches as far as make-up goes, but the open sandwiches here in Copenhagen are next level. Basically a piece of the most dense rye you can imagine topped with a serious helping of anything you can imagine. Pickled herring, roast pork with cabbage, smoked salmon and creme cheese.
I'm surprised the Smørrebrød hasn't caught on a little more. You could justify some sort of sandwich for literally every meal if it had.
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My first rule in sandwiches is mayo only. Miracle Whip is bad, and if you like it you are a bad person. And secondly, any pickles have to be Kosher. If you are buying pickles that aren't refrigerated, you are buying the wrong ones. This is the pickle you should be buying, Safeway has them in the Kosher Foods, or sometimes by the prepacked lunch meats in the refrigerator:
That being said, I like a simple sandwich. My favorite is:
Hot Genoa Salami
Provolone
Mayo
Hot deli mustard
And thinly sliced Kosher dill pickle on dark rye.
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I'm probably one of the few, but Im not a fan of rye bread. It's always a little too dense and dry for my tastes. Give me some nice crusty sourdough or french bread any day. Sidewalk Citizen makes a really nice crusty bread with a polenta crust...it's fantastic for sandwiches.
Quote:
Originally Posted by 19Yzerman19
You can get some damned good buffmozza at Mercato. Also served in the caprese salad at Pulcinella in Kensington, unless they've changed something in the past year.
I haven't been there in a while, so I'll have to check out, thanks.
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How dare we allow such an amazing thread disappear to page 2!!
Shrimp Po Boys (Not deep fried!!!):
For the Creamy Cajun Sauce:
1 c. Hellmann's Mayonnaise
2/3 c. ketchup
3-4 Tbsp. horseradish sauce
1/2 Tbsp. to 1 Tbsp. Creole seasoning (depending on how spicy you like it)
1/2 tsp. garlic powder
1/2 tsp. paprika
1 Tbsp. lemon juice
For the shrimp:
4 Tbsp. butter
2 cloves garlic, minced
1 Lb. medium to large shrimp (uncooked, peeled and deveined)
Creole seasoning, to taste
4 hoagie rolls (Bratwurst buns work great too)
shredded cabbage, lettuce, or spinach - to taste
Combine sauce ingredients in a mixing bowl until smooth and set aside.
In a large skillet over medium heat, add butter and garlic. When butter is hot and melted, add shrimp. Sprinkle Creole seasoning over the shrimp (remember it can be a little spicy so only sprinkle to your personal taste).
When shrimp is pink all the way through (DO NOT OVERCOOK.. remove from heat as soon as it is just cooked through).
Split rolls open and divide shrimp evenly between each roll. Top with the creamy Cajun sauce and shredded cabbage, to taste. ENJOY!
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Last edited by Baxter Renegade; 05-19-2014 at 01:29 PM.
I felt the need to bring this thread back because I wanted a good sandwich for lunch today but couldn't figure out where to go in the downtown area. I decided to try Caffe Mauro and get a Chicken Parmigiana sandwich. I'm still waiting on my sandwich and I have high expectations. For future reference, what are the best places to get a sandwich? A few years ago there was a schnitzel sandwich place on 4th Ave but they did not last long. I really enjoyed there sandwiches as I like schnitzel or chicken parm type sandwiches. I also like deli sandwiches as well. Where should I head to in the future?
I felt the need to bring this thread back because I wanted a good sandwich for lunch today but couldn't figure out where to go in the downtown area. I decided to try Caffe Mauro and get a Chicken Parmigiana sandwich. I'm still waiting on my sandwich and I have high expectations. For future reference, what are the best places to get a sandwich? A few years ago there was a schnitzel sandwich place on 4th Ave but they did not last long. I really enjoyed there sandwiches as I like schnitzel or chicken parm type sandwiches. I also like deli sandwiches as well. Where should I head to in the future?
It's been mentioned a few times in this thread but Peppino's in the plus 15 at 4th and 4th makes amazing sandwiches.
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When I used to work for a company based out of Vancouver sometimes my boss would fly out there and he'd organize it so he'd pick up Peppino's to take out to there. Very popular days.
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