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Check Out This Fucking Sandwich

Jack Straw

By Jack Straw
in Food and Travel

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Dutch

Dutch 4465

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Check out this double cheeseburger sammich. Toasted brioche, mustard, grilled onions and japs, chedder burger x2, more onions and japs, mustard. With a side of ancho chile lime corn and Opa’s sausage.

912424b67f8784ddc241e5470362baae.plist

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Mitch Cumsteen
Mitch Cumsteen

Muffaletta. Made the bread from scratch, used central grocery olive salet. So good. 

pops
pops

So.... bear with me. This sandwich has history. My grandpa let me work for the family business around mixers and loaders and dump trucks when I was 12. 16 was the minimum age. When Osha showed up I ha

BigDHornfan
BigDHornfan

Had a friend give me some corned beef, kraut, Russian dressing and sour pickles from Kat’z in NYC. Reuben time for dinner.

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Brisketexan

Brisketexan 105057

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Didn't take pics, because I was hungry.  But made a sammich I love and haven't had in some time -- a BLT on toast, add a slice of cheese and a fried egg.  Crisp bacon and lettuce, thin creamy slices of tomato, melty cheese on a hot fried egg.  GOTDAMN that's living.

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Parliament

Parliament 14232

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Didn't take pics, because I was hungry.  But made a sammich I love and haven't had in some time -- a BLT on toast, add a slice of cheese and a fried egg.  Crisp bacon and lettuce, thin creamy slices of tomato, melty cheese on a hot fried egg.  GOTDAMN that's living.
...and fried bologna.
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Underdog

Underdog 28544

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Tried my version of the popeyes chicken sandwich last week, brined overnight with pickle juice and then soaked for a few hours in buttermilk before dredged in seasoned flour and deep fried.  The oil temp got too hot on me and burnt a bit of the crust, so that overpowered the flavor of the chicken a bit but overall I was happy with it.... 

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Landomatic

Landomatic 3813

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1 hour ago, Underdog said:

Tried my version of the popeyes chicken sandwich last week, brined overnight with pickle juice and then soaked for a few hours in buttermilk before dredged in seasoned flour and deep fried.  The oil temp got too hot on me and burnt a bit of the crust, so that overpowered the flavor of the chicken a bit but overall I was happy with it.... 

popeyes.jpg

Popeyes chicken sandwich doesn't have regular mayo.  So, when trying to recreate something, might wanna start with the correct ingredients.

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Sam Lin

Sam Lin 3550

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11 hours ago, irishtexan said:

HEB has some weird pre-brined corned beef things for sale. You just dump it in water with the seasoning packet and simmer for 45 mins per lb. cost $9 for a 2.3 lb package. Made Reubens. Did not suck.

Those actually make a pretty killer pastrami if you water soak them a day or 2, changing water a few times, and then rub with the seasoning packet and smoke them.

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South Austin

South Austin 52443

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12 hours ago, irishtexan said:

HEB has some weird pre-brined corned beef things for sale. You just dump it in water with the seasoning packet and simmer for 45 mins per lb. cost $9 for a 2.3 lb package. Made Reubens. Did not suck.
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I usually pick up one of those for a St. Patrick’s Day feast.

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Jack Straw

Jack Straw 2954

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On 7/25/2020 at 11:48 AM, Brisketexan said:

Made my BLT with egg again. Had a little yolk run out, smeared it on the top so as not to lose it.

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nice.  mayo, or the Whip?  I feel like you could be a Whip guy in certain, appropriate situations.  like on a BLET sandwich.  

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Brisketexan

Brisketexan 105057

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4 minutes ago, Jack Straw said:

nice.  mayo, or the Whip?  I feel like you could be a Whip guy in certain, appropriate situations.  like on a BLET sandwich.  

Nope, not a Whip man.  A little mayo on one side....and the Trader Joe's version of dona sauce on the other.

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irishtexan

irishtexan 11512

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17 hours ago, Brisketexan said:

Trader Joe's version of dona sauce on the other.

Been making Dona sauce for the last few months. I used to buy the green sauce that comes in a bag they sell at HEB. But 1) sometimes it can be a little too thick/chunky and 2) at $5 a pop for a small bag i think it's a little pricey. It's much easier to make than I suspected. Broil jalapenos and roast garlic (works if you throw it in the oven while jalapenos are broiling but place in indirect heat), throw jalapenos in bag to steam for a bit, then throw everything in blender with oil and salt. You can de-seed as many jalapenos as you want to control spice level. You can also choose to de-skin the them after but I find that step to be unnecessary.

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ChickenSandwich

ChickenSandwich 9824

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5 hours ago, irishtexan said:

Been making Dona sauce for the last few months. I used to buy the green sauce that comes in a bag they sell at HEB. But 1) sometimes it can be a little too thick/chunky and 2) at $5 a pop for a small bag i think it's a little pricey. It's much easier to make than I suspected. Broil jalapenos and roast garlic (works if you throw it in the oven while jalapenos are broiling but place in indirect heat), throw jalapenos in bag to steam for a bit, then throw everything in blender with oil and salt. You can de-seed as many jalapenos as you want to control spice level. You can also choose to de-skin the them after but I find that step to be unnecessary.

you skin the jalapenos after the steam?  Or leave on?

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irishtexan

irishtexan 11512

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This chick did a pretty thorough attempt to replicate the dona as closely as possible.

http://clairemcwhite.github.io/dona-recipe/

I'm not nearly that scientific. I get a bunch of jalapenos, typically leave seeds in half and de-seed half. Broil them in the oven and put garlic in the same oven but just not under the direct heat. Steam em in a bag for 10 mins, and blend it all with salt and vegetable oil. You could probably add cilantro, lime juice, avocado, etc. After blending I put a splash of white vinegar and pulse once as a preservative.

Sorry for the salsa thread derail...

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futureman

futureman 22441

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3 hours ago, irishtexan said:

I've done both, but I don't think skinning them is necessary. You're basically liquefying everything in the blender. 

that sauce gets that doña creamy consistency with just japs, garlic, and oil?  would not have guessed.  always assumed there was some cream in it. 

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Deej

Deej 76752

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Saved this from the TOS. Pretty spot on. 

Boil a bunch of jalapenos for 15 minutes
drain the water and let them steam in a bag for 15 minutes.
during all that blend ONE egg yolk, about a 1/4 tsp mustard, 1/4 tsp salt,
and 3 reg.-sized cloves of garlic. Leave it in the blender.
(these ingredients are necessary to make is stay creamy even
after its been in the fridge).
When the peppers have cooled down sufficiently (so that they don't cook the egg) chop off their tops and drip-dry drain the water out of them.
They don't have to be super dry.
Leave the skin and seeds in it.
Drop them into the blender one at a time while it's on.
when all that is going, try to get a nice whirl pool going on and add
a little less that 1/4 Cup of Vegetable oil.
Add that in a few drops at a time to make sure that it's not all just collecting at the top of the liquid.
Blend it up until it is nice and smooth.
That's it.
Enjoy.

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Covri

Covri 6244

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Pretty sure I read years ago the green sauce from el pollo regio was just jalapeños boiled until soft (15-20 minutes) then allowed to cool. Stems removed and then blended in a blender with some soybean oil till it’s the right consistency based on how many jalapeños you used. Then the salt added to taste. The Donna sauce is very similar although it’s not as hot as the ones I get from the Dallas area el pollo regios.

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RMac5

RMac5 1551

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We do the boiled jap sauce pretty often. We boil for 10-15 minutes and place them in the blender with a 1/3C of oil and 1/3C of the Jalapeño water.  We add some garlic toes, s&p and blend until smooth.  We don’t seed or stem the peppers, just blend up the whole damn thing.

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Brisketexan

Brisketexan 105057

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We do the boiled jap sauce pretty often. We boil for 10-15 minutes and place them in the blender with a 1/3C of oil and 1/3C of the Jalapeño water.  We add some garlic toes, s&p and blend until smooth.  We don’t seed or stem the peppers, just blend up the whole damn thing.

Maybe I’ll make some. But damn, that bottle from Trader Joe’s is easy and convenient. Just had it on my scrambled eggs. Makes me happy.
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RMac5

RMac5 1551

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I’m in Amarillo, the closest TJ is in Albuquerque NM with a state required two week quarantine. Plus it’s more funner to make your own. I know you know this, I’ve seen some of your concoctions.

Speaking of New Mexico, we went through Santa Fe last week and the square is like a freakin ghost town, it was eerie.

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Dutch

Dutch 4465

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Wasn’t sure where to put this. Too fancy for Hey Shank, not fancy enough for Shit I Cooked, but then it is a sammich.... So maybe here?

One-pan egg sammich from Kenji’s YouTube channel. Canadian bacon, aged chedder, green onions, japs. Hot sauce applied between the cheese and bacon. It slammed; will make again & try with other breffiss meats.

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