Check Out This Fucking Sandwich

[Anastasis 23,485]

4 minutes ago, elfenix said:

That's what I thought. Turns out, I was right.

I would have gone full cross section slices, but I understand the little spear thing. Looks like jalapeno for ants though. 

 

But seriously.  Great looking sandwich. 

[elfenix 34,332]

2 hours ago, Anastasis said:

I would have gone full cross section slices, but I understand the little spear thing. Looks like jalapeno for ants though. 

 

But seriously.  Great looking sandwich. 

i went with strips because the rest of the pepper ended up in pico, where i like a fine dice. 

[dcbc 14,509]

On 11/14/2022 at 8:28 AM, South Austin said:

"I said, ‘Are you strong?’ They said, ‘I’m strong if you strong.’ I said, ‘We strong, then.’”

I thought you said you was alright, Spider?

[Pescado_Rojo 19,428]

Ham, prosciutto, mortadella, and salami. Provolone and LTOP, red wine vinegar, s&p, Italian seasoning and cherry pepper relish on a leftover piece of H‑E‑B French bread. Bread was the weakest link. I need better sub rolls. 

[TankedBevo 2,485]

I fucking love a good Italian sammich. Throw some giardiniera on that bad boy and I'd be in heaven 

[tigol 2,399]

2 hours ago, TankedBevo said:

I fucking love a good Italian sammich. Throw some giardiniera on that bad boy and I'd be in heaven 

Go here.  https://turcottebutchers.com/

[RollLeft 5,045]

Just got to my office.  I did not eat breakfast.  I just read the last two pages of this thread.  F all yall.  I'm starving!

[elfenix 34,332]

i need to find cento hoagie spread

[tigol 2,399]

13 minutes ago, elfenix said:

i need to find cento hoagie spread

https://www.amazon.com/Cento-Hoagie-Spread-Hot-12/dp/B07L5X9G8B/ref=asc_df_B07L5X9G8B/?tag=hyprod-20&linkCode=df0&hvadid=564832798058&hvpos=&hvnetw=g&hvrand=4925533250971038660&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9028274&hvtargid=pla-1651415602541&psc=1&gclid=CjwKCAiA0cyfBhBREiwAAtStHFcoF7PnqE7Cq912_1Rp-TKO7Pylp4rhcAbxKE2egkN6PDjJemyttRoCh0IQAvD_BwE

Target carries it as well.

[Pescado_Rojo 19,428]

1 hour ago, elfenix said:

i need to find cento hoagie spread

I ordered off Amazon and had it the next day. 

[elfenix 34,332]

12 ounces, $12.  24 ounces, $15.  64 ounces, $17. 

 

probably should go with 64 ounces

 

edit: nm didn't see the delivery charge.  probably want the calabrese one as well.

Edited February 21, 2023 by elfenix

[Dutch 4,479]

On 2/19/2023 at 2:15 PM, Pescado_Rojo said:

Ham, prosciutto, mortadella, and salami. Provolone and LTOP, red wine vinegar, s&p, Italian seasoning and cherry pepper relish on a leftover piece of H‑E‑B French bread. Bread was the weakest link. I need better sub rolls. 

There's not much better than an Italian sammich. Very fine entry, sir.

[Anastasis 23,485]

Pastrami Reuben. Pastrami from pieous (they still haven't open their indoor seating).

 

[Brisketexan 105,328]

Pastrami Reuben. Pastrami from pieous (they still haven't open their indoor seating).


 

Their pastrami may well be the best pastrami I’ve ever eaten. Even when we go there just to eat pizza, I always get a side of pastrami.

[Anastasis 23,485]

21 minutes ago, Brisketexan said:

Their pastrami may well be the best pastrami I’ve ever eaten. Even when we go there just to eat pizza, I always get a side of pastrami.

100% agreed on both counts. I always take a lb of mixed home as well. 

[Sam Lin 3,561]

Goddamn, the last 2 sandwiches take this thread to 11, maybe 11.5

[Steamboat1874 4,086]

21 hours ago, Brisketexan said:

Their pastrami may well be the best pastrami I’ve ever eaten. Even when we go there just to eat pizza, I always get a side of pastrami.

Looks amazing but is there cheese on that ?

Either way it looks great.

[CycleTex87 2,981]

On 12/6/2022 at 12:39 AM, elfenix said:

go to your local korean or chinese market (h mart or 99 ranch market) and look for thin sliced beef.  shabushabu/hot pot will be a thinner cut than beef for kbbq, generally.

I hadn't thought of ShabuShabu in years.  I had it in Tokyo many moons ago.  And lots of Sake.

[Party_Taco 3,767]

Mixed things up a bit with a “BLT” using onion bagel and sweet peppers as a substitute. Paired great with Havarti!

[jimmyjazz 46,128]

On 2/15/2023 at 11:45 AM, elfenix said:

Vaguely Korean pork sandwich - gochujang roast pork, homemade kimchi, fresh shredded carrots and jalapenos, on poboy loaf with chili crisp mayo

Looks great -- where'd you buy the bread?

[elfenix 34,332]

9 hours ago, jimmyjazz said:

Looks great -- where'd you buy the bread?

royal bakery in the crime-free montrose.  so much better than using HEB's french/french sticks/sandwich/bollilos, which are all too crusty for a sandwich. 

Edited February 25, 2023 by elfenix

[Texzilla58 4,744]

There are some serious sandwich artistes contributing. Kudos! I bow to your greatness.

[Party_Taco 3,767]

Biscuit Sandwich:



- Hatch Chile Biscuit
- Fried Egg
- Bacon
- Everything Bagel coated Goat Cheese
- Dab of Creamy Jalapeño sauce

[jimmyjazz 46,128]

17 hours ago, elfenix said:

royal bakery in the crime-free montrose.  so much better than using HEB's french/french sticks/sandwich/bollilos, which are all too crusty for a sandwich. 

I'm still searching for the same in Austin.  Even Easy Tiger fell short of the mark.

[ChickenSandwich 9,852]

Check Walton’s F&S yet?

[jimmyjazz 46,128]

1 hour ago, ChickenSandwich said:

Check Walton’s F&S yet?

For hoagie rolls?  I vaguely remember that suggestion, but I don't see it on their online portal.

[pops 7,006]

[CoachTex 2,629]

Jalapeno BLT

[South Austin 52,600]

Last two entries are scrong.

[Texzilla58 4,744]

Strong blt but that’s a pithy jap. I core those things.

Lately every jalapeño I buy is either hot as fuck or tasteless. Now THEY are fucking with our chile peppers.

[CoachTex 2,629]

4 hours ago, Texzilla58 said:

Strong blt but that’s a pithy jap. I core those things.

Lately every jalapeño I buy is either hot as fuck or tasteless. Now THEY are fucking with our chile peppers.

The white part or pith is where the heat is brotha.

[Texzilla58 4,744]

I know that. I don’t like the texture of these fat boys that have big solid pith so I trim it out. Don’t like that sponge part as it’s pepper placenta. I also clean my shrimp, peel my ribs, and grind my own hamburger.

Im saying a lot of the chilies I’m buying lately are either super hot, even trimmed out, or flavorless, not like a trimmed jalapeño or even a bell pepper.

I had major sinus surgery twenty years ago and my tolerance for scovilles collapsed. I went from the habanero guy to the medium salsa guy, and my Thai scale moved from hot to mild. The docs didn’t tell me that might be a side effect of the surgery. But I was in Portland which hasn’t ever seen a chile pepper. I am sure any of you ents in Texas would either warn us or make sure not to fuck with the chile thing in my nose.

[bborange 10,110]

Costco in Pflugerville was selling packages of thinly sliced ribeyes last week, so I made cheesesteaks.   Big portion of meat, cheese, onions, and jalapeños.

[HeHateMe 888]

Didn’t feel like getting car jacked (only Cuban bakery for a 100 miles is SW Phoenix), so I made my own Cuban bread.  Mojo pork and a panini press and Cubano was born. 

[South Austin 52,600]

I’d carjack you for that sammich.

[Anastasis 23,485]

Gotdamn. 

[Judge Roybeanbag 11,820]

That’s a good looking sandwich and pos rep for not hiding the knife scar on the paper plate.

I had a fried bologna today but didn’t take pics.  

[Anastasis 23,485]

On 3/22/2023 at 11:04 AM, bborange said:

Costco in Pflugerville was selling packages of thinly sliced ribeyes last week, so I made cheesesteaks.   Big portion of meat, cheese, onions, and jalapeños.

Fucking cheesesteak venn diagram shit going on here. 

[burns_312 353]

I’d jack you for that sammich.

FIFY

-SA’s mom.

[pops 7,006]

Toast, bacon, poached eggs. Sometimes it's the simple things. 

[TexPx 2,324]

Birria Torta from my local Taco joint.

[dcbc 14,509]

4 hours ago, TexPx said:

Birria Torta from my local Taco joint.

 

I do love a good torta.

[HeHateMe 888]

Meatball Sammich 

[PantsTent 2,002]

Meatball Sammich 

This is awesome. All homemade or shortcut tips to be shared?

[Texzilla58 4,744]

Meatball Sammich 

If those be homemade; would like the recipe. Most meatballs suck including mine. I have trouble keeping them tender.

[HeHateMe 888]

@PantsTent @Texzilla58

The sauce and meatballs are homemade, a lot of eyeballing goes into the balls but I’ll do the best I can.

The sauce is basically a dumbed down version of a red sauce that I’d use for pasta or the base for a meat sauce.  Half a shallot and 3-4 cloves of garlic on olive oil for a few minutes followed by 3/4 cup of white wine to deglaze until the alcohol is cooked out.  Big can of crushed tomatoes, half a small can of tomato sauce, and half a tube of tomato paste get added.  Salt, pepper and a lot of dried Italian seasoning.  Few splashes of Worcestershire, stir and bring to a boil and then reduce heat to simmer.

Two pounds of meat make about two dozen balls for the size I make them.  I go two thirds ground beef, one third ground pork.  I combine the meat and pork with 3/4 to one cup of Panko.  I add a handful of fresh grated Parmesan, small handful of finely chopped herbs (fresh basil, Italian parsley), some salt, pepper, some Worcestershire, and 2 eggs.  I get that mixed and all incorporated by hand and then add 1/4 of milk.  Mix some more and keep adding a few splashes of milk until I get the wetness I want in my balls.  Then I form by hand and bake at 400 for ten minutes (longer if you have bigger balls).  

They are probably 80% cooked at this point, but I pull them and finish in the simmering sauce until they are 155-160 degrees.  

Bread is from Noble Bread Co.  A solid bakery here in AZ.  I boat cut the bread, think 90’s pre pedo subway, then add a provolone cheese hinge.  Add the meatballs and sauce and then some shredded mozzarella and dried Italian seasoning goes on top.  Finish under the broiler for a couple minutes.  Let cool for a few minutes… shit comes out hot.  

[futureman 22,542]

solid post.

[Sam Lin 3,561]

 

[Texzilla58 4,744]

[mention=306]PantsTent[/mention] [mention=6972]Texzilla58[/mention]
The sauce and meatballs are homemade, a lot of eyeballing goes into the balls but I’ll do the best I can.
The sauce is basically a dumbed down version of a red sauce that I’d use for pasta or the base for a meat sauce.  Half a shallot and 3-4 cloves of garlic on olive oil for a few minutes followed by 3/4 cup of white wine to deglaze until the alcohol is cooked out.  Big can of crushed tomatoes, half a small can of tomato sauce, and half a tube of tomato paste get added.  Salt, pepper and a lot of dried Italian seasoning.  Few splashes of Worcestershire, stir and bring to a boil and then reduce heat to simmer.
Two pounds of meat make about two dozen balls for the size I make them.  I go two thirds ground beef, one third ground pork.  I combine the meat and pork with 3/4 to one cup of Panko.  I add a handful of fresh grated Parmesan, small handful of finely chopped herbs (fresh basil, Italian parsley), some salt, pepper, some Worcestershire, and 2 eggs.  I get that mixed and all incorporated by hand and then add 1/4 of milk.  Mix some more and keep adding a few splashes of milk until I get the wetness I want in my balls.  Then I form by hand and bake at 400 for ten minutes (longer if you have bigger balls).  

They are probably 80% cooked at this point, but I pull them and finish in the simmering sauce until they are 155-160 degrees.  

Bread is from Noble Bread Co.  A solid bakery here in AZ.  I boat cut the bread, think 90’s pre pedo subway, then add a provolone cheese hinge.  Add the meatballs and sauce and then some shredded mozzarella and dried Italian seasoning goes on top.  Finish under the broiler for a couple minutes.  Let cool for a few minutes… shit comes out hot.  

Thanks man! I think the key is how you’re saving the milk for last after mixing the other ingredients. Gonna make some.

[TexPx 2,324]

Famous Cuban sandwich at Havana Cafe on Buckner Blvd.