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| Topic: Sandwiches | |
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I use mostly 'Stadium Buns' for my sandwiches.
(In the US, it is a longer version of a hotdog bun and much sturdier, like French Bread, often seeded.) They can carry the load, is why. I can layer ham, lettuce, tomatoes, pickles, peppers, onions, cheeses and pepperoncini and you can still pick it up and eat it, don't even need to cut it. Now if you toast them, that is a huge bonus in flavor ;-) |
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Sounds hearty, lather that bad boy with a mustard mayo and I'm sold
 Most definitely another keeper..
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I will have to admit I have found Hawaiian Sweet Bread Rolls to be the bomb in making hamburgers or any sandwich with... If you have never tried them do. They make the best rolls I have tasted in a long time.
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Pork and apple sausage and free range eggs with Branston pickle on thick cut (home) granary bread.
Healthy one is, Chicken breast and English salad : tomatoes, lettuce, onion, radishes topped with salad cream on granary 
For the biggy it's stuffed marrow sandwich on granary 
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A place here used to serve what they called a lobster BLT on thick artisan toast. God it was good. Spensive, but gooooood! Sadly they are no longer in business.
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Roll out yeast dough(raw)
Layer spicy mustard, hard salami, mozzarella, baby spinach, banana peppers, red onion.... roll up and bake |
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breakfast sammiches
egg sausage and cheese on a fresh croissant |
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Salivating here, I always fancied the look of a lobster roll, but have yet to have one..
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I heard Elvis liked fried banana and peanut butter   That but deep fried 
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Queen Bee, your a keeper..
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Edited by
ragin' cajun
on
Fri 08/30/19 02:09 PM
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shrimp or roast beef po' boy or a muffalotta (seafood)this is spelled wrong correct spelling+ muffaletta
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