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Drop1
06-22-2007, 08:24 PM
I had to give up on my high end pool parlor,so I'm thinking of a one item fast food place instead.What was the best sandwich you have had,and would go back for another,at the drop of a hat. /ccboard/images/graemlins/smile.gif

Dagwood
06-22-2007, 08:32 PM
The absolute best sammich I've ever had was from a little sandwich and dessert shop in Monterey, California called Compagno's. The sandwiches were huge, tasty, not all bread, toasted, and they had about 30 different sandwiches to choose from. If I had to narrow it down to one sandwich out of that, it would be this:

Chicken breast over Ciabata bread with bacon, monterey jack cheese, provolone, a little bit of feta melted in, Lettuce, very very thinly sliced roma tomatoes, pickles, olive oil, salt and pepper liberally applied lastly, and toasted in an oven as an open sandwich until the lettuce starts to burn, (but only just after it starts). MMMMMMM...I'm getting hungry thinking about it...oh yeah, this was what I would get at Compagno's every time...

Dags

Drop1
06-22-2007, 08:40 PM
Wow! How much did it cost? I wonder if thin sliced beef could be used.

cushioncrawler
06-23-2007, 12:29 AM
<blockquote><font class="small">Quote Dagwood:</font><hr> The absolute best sammich I've ever had was from a little sandwich and dessert shop in Monterey, California called Compagno's. The sandwiches were huge, tasty, not all bread, toasted, and they had about 30 different sandwiches to choose from. If I had to narrow it down to one sandwich out of that, it would be this:

Chicken breast over Ciabata bread with bacon, monterey jack cheese, provolone, a little bit of feta melted in, Lettuce, very very thinly sliced roma tomatoes, pickles, olive oil, salt and pepper liberally applied lastly, and toasted in an oven as an open sandwich until the lettuce starts to burn, (but only just after it starts). MMMMMMM...I'm getting hungry thinking about it...oh yeah, this was what I would get at Compagno's every time... Dags<hr /></blockquote>Iznt that called a "dagwood"??? madMac.

wolfdancer
06-23-2007, 04:21 PM
This ain't the best sandwich in the world, but I grew up on 'em, and never seen them served outside of my home town.
the story behind the sandwich is that bars were required to serve food back then, and they met that requirement by serving
"beef on week"...with a horseradish garnish and a few beers to wash them down....and you had a "Happy Meal"
If nothing else, it would definitely clear up your sinuses.
Kummelweck bread is German .. a salty roll that is popular in Western New York. It is similar to a Kaiser roll, but topped with pretzel salt and caraway seeds.
We gave the world Buffalo Wings...this one has been a little slower catching on...but Googling Kummelwick....the All-star bar in Boston now offers the sandwich as a *piece de resistance*
If only Colonel Sanders had known that them wings he used to throw in to fill up the bucket....that he was throwing away a fortune in the process...

Drop1
06-23-2007, 08:17 PM
Wolf,how was the meat cooked. They have a little treat down here,they call "carnitas," a special way pork is cooked,and served on a soft tortilla. They are small,so I only ate sixteen one night.

Deeman3
06-25-2007, 10:19 AM
A gruesomely slowly smoked pork sandwich pulled lovingly from the loins or rump of a pig, on a toasted bun with sweet vinegar based sauce and a nice clump of sweet Southern slaw with a side of fries. My evidence that there is s a God.

Drop1
06-25-2007, 01:36 PM
How is the meat sliced,and when you say a bun,what kind of bun? In Italy they bake the bun,or roll,upside down to give the crust just the right crunch,when you bite into it. I'm working on a pizza dough,for a small breakfast pizzas. I know it sounds crazy,but with the cheese,the sauce,pieces of sun dried tomatoes,and a egg then back into the oven to melt the top cheese. Everyone I have made this for goes nuts.The pizza is eight inch,baked in my own custom small brick oven,and I only use roble wood.

Deeman3
06-25-2007, 01:42 PM
<blockquote><font class="small">Quote Drop1:</font><hr> How is the meat sliced,and when you say a bun,what kind of bun? In Italy they bake the bun,or roll,upside down to give the crust just the right crunch,when you bite into it. I'm working on a pizza dough,for a small breakfast pizzas. I know it sounds crazy,but with the cheese,the sauce,pieces of sun dried tomatoes,and a egg then back into the oven to melt the top cheese. Everyone I have made this for goes nuts.The pizza is eight inch,baked in my own custom small brick oven,and I only use roble wood. <hr /></blockquote> <font color="blue">

The sandwich you describe sounds very good as well. The meat is what they call "Pulled" not sliced but just torn up by hand in small thumb sized pieces. They do have some that is chopped but I prefer the pulled.

Best of luck, whatever you end up doing. It's hard to miss with a great sandwich but easy to miss with even a great pool hall. </font color>

Drop1
06-25-2007, 02:22 PM
I have had pulled meat sandwiches,and they are great. I also miss a lot playing pool. /ccboard/images/graemlins/frown.gif

eg8r
06-25-2007, 04:40 PM
My favorite is the Philly Cheesesteak. I have been up here in South Jersey/Philly area for about 3 months this year and I cannot get enough of them. Contrary to the restaurants in Florida, they don't really know what a real cheesesteak is. I understand that the original cheesesteaks had cheese whiz. I love it.

My preference is simply steak and cheese, none of the other crap that people outside of Philly add to their cheesesteaks. /ccboard/images/graemlins/smile.gif Also, I have noticed the bread is different up here compared to what they give us in Florida. I don't know anything about the different types of bread but the rolls up here are larger than normal sub rolls.

eg8r

eg8r
06-25-2007, 04:43 PM
[ QUOTE ]
I'm working on a pizza dough,for a small breakfast pizzas. I know it sounds crazy,but with the cheese,the sauce,pieces of sun dried tomatoes,and a egg then back into the oven to melt the top cheese. Everyone I have made this for goes nuts.The pizza is eight inch,baked in my own custom small brick oven,and I only use roble wood. <hr /></blockquote> That sounds good but when the only ingredient associated with breakfast is the egg it seems like just another specialty pizza. Besides that, I hope it works out for you and you sell millions of them.

eg8r

Rich R.
06-25-2007, 07:41 PM
<blockquote><font class="small">Quote Drop1:</font><hr> I had to give up on my high end pool parlor,so I'm thinking of a one item fast food place instead.What was the best sandwich you have had,and would go back for another,at the drop of a hat. /ccboard/images/graemlins/smile.gif <hr /></blockquote>
The best sandwich, hands down, is the White House Special, from the White House Sub Shop in Atlantic City, NJ.
Everything in this sub is top notch, including the bread. In fact, the bread is a very important ingredient in this sandwich. It is great.
The place is just a small, hole in the wall place, but it is lined with pictures of celebrity customers.
Believe me, I have tried many, but I have never found a better sub, or hoagie, that matches the White House Special.

BTW, they also have a wide variety of other subs, and I have never had a bad one.

On many occasions, my wife and I have driven from our home, south of Baltimore, to Atlantic City. Although we walk the board walk and visit the casinos, the main reason for our trip is to get subs at the White House, a couple of blocks off of the board walk.
http://www.roadfood.com/Reviews/Overview.aspx?RefID=125

Drop1
06-25-2007, 08:13 PM
You have to go to Geno's,they sell fifteen hundred steak sandwiches a day,and twice that much on a weekend.I hope they are still around,because they will put cheese whiz on your sandwich,if you ask. I haven't been there for years,so check the phone book.

Drop1
06-25-2007, 08:30 PM
You are right,there is no way to make a fantastic sandwich,without great bread,and first class ingredients. Henry Miller wrote an essay on American bread.We did not have near the texture,and taste of the breads in Europe. He suggested keeping our bread,in the trunk of the car.Because the French occupied Mexico,you can find some wonderful bread,almost always a family business in a small location. Subway has opened several locations here;another reason to leave Mexico.

Drop1
06-25-2007, 08:35 PM
Would you settle for thousands /ccboard/images/graemlins/smile.gifthat would do it for me. You are right,I can add a lot more breakfast related ingedients.

Deeman3
06-26-2007, 06:36 AM
One of the great pleasures of living in Europe all those years was stopping at the bakery every afternoon to get our bread. I am still not used to the stuff we pass off as bread here. If you get the bread right, the sandwich becomes much easier.

eg8r
06-26-2007, 08:00 AM
I have been there twice now. They are still there and cheese whiz is the way to go. /ccboard/images/graemlins/smile.gif

Pat's is still across the street and the two sort of battle it out as to who made the first. /ccboard/images/graemlins/smile.gif

eg8r

eg8r
06-26-2007, 08:02 AM
Thousands? No way, think big, go for it all. /ccboard/images/graemlins/smile.gif

eg8r

Gayle in MD
06-26-2007, 08:35 AM
Hi Drop, and how are you doing?

We had a place around Washington D.C. suburbs, called the Dixie Pig, and their Beef and Pork Bar-b-ques were fabulous. Also had the Little Tavern, which served the little mini hamburgers, fabulous!

I've experimented recreating them over the years, and come pretty close on both.

My family's favorite is my crabcake sandwiches, and bacon, Lettuce and tomato, with melted cheddar over the bacon, and my sliced beef burgandy, in a beefy wine sauce with sliced Portabella mushrooms, onions, sweet red peppers, and horseraddish/mayo sauce, served on freshed baked sourdough sandwich rolls. That's our football game dinner in the winter, served with fresh salad, and Fettuccine al Fredo.

Love,
Gayle

Drop1
06-26-2007, 07:56 PM
That is good to know.Enjoy

Drop1
06-26-2007, 08:21 PM
Gayle,I'm the same old guy,falling in love twice a day,making my wife laugh. Those are great sandwiches. They have Italian written all over them. Give me Italian,French,Chinese,and a tortilla. Did you ever read the autobiography of Clarence Darrow? I think it begins,"With my last dying breath,I will try to draw another". Love life.
Love Drop

Dagwood
06-30-2007, 10:30 PM
It's been a while since I"ve been out there, but if memory serves me correctly those sammiches cost me about 9 bucks a pop. But they don't even hold a candle to the cakes that Campagno's served...OMG........

Dags

Dagwood
06-30-2007, 10:33 PM
Actually the Dagwood is a sammich at "Denny's" here...well it used to be at any rate. They weren't serving them anymore the last time I went to eat there. I think it's made with scrambled eggs, with bacon, sausage mixed in served on a sourdough roll, toasted. I could be wrong though, it's been YEARS since I've had one. But that IS one of the places I got this nickname...

Dags

cushioncrawler
07-01-2007, 12:22 AM
I woz thinking more in terms of a multi-layer sanwitch being a Dagwood Bumstead "special" (actually a "standard" for Dagwood), ie from the old cartoon series. I thort that this sort of "dagwood" might be universal. madMac.

Dagwood
07-01-2007, 09:19 PM
you could be right...I just know that the sammich that I had all the time was called a Dagwood. But haven't heard all that about a layered sammich. Learn something new everyday.

Dags