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Posted
  On 11/4/2024 at 6:21 AM, Blotto said:

Cant tell much about the tomato, which is the differentiator, but it looks promising. I would do dirty things to that sammich.

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Just a nice beefsteak tomato, sliced semi-thin so you can do two different layers without making too much of a mess.  Simple.  Classic.

  • 2 weeks later...
Posted (edited)
  On 11/16/2024 at 1:31 AM, DalTxHornFan said:

No disrespect -- But Kenny and Ziggy' smashes this!

Gallery — Kenny & Ziggy's

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Don't get me started on how amazing K&Z's is.  But those sandwiches always end up being a knife-and-fork situation with a two meals leftovers affair.  It's not a bad thing, but it's a different thing.  My K&Z's experience was superior to my Katz's (NYC) experience was.  But for Meg Ryan.

Edited by dcbc
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Posted
  On 11/16/2024 at 1:36 AM, dcbc said:

Don't get me started on how amazing K&Z's is.  But those sandwiches always end up being a knife-and-fork situation with a two meals leftovers affair.  It's not a bad thing, but it's a different thing.

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Chopped liver is my favorite there.  So much food!  Always need a box to go..

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Posted (edited)
  On 11/16/2024 at 1:42 AM, DalTxHornFan said:

Chopped liver is my favorite there.  So much food!  Always need a box to go..

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That sandwich is like, "What am I . . . . ?"

 

/I don't do organ meat except pig skin and the knowledge of a small amount of beef hearts in good sausage.

//I've had pate.  So it's a sliding scale.

Edited by dcbc
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Posted
  On 12/6/2024 at 4:51 PM, DoobieWah said:
Roast beef, Muenster cheese, mayo, alfalfa sprouts, lettuce, tomato, French vinaigrette, avocado, fresh bolillo. 
 
I only ate half. 
 
IMG_2600.thumb.jpeg.e724d96ca19a6da5e6010eb3ed867598.jpegIMG_2601.thumb.jpeg.5e9cfc91feb64154bc45f4b266861b06.jpeg

Thundercloud does something similar and it is excellent. Yours looks outstanding. Would.
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Posted
  On 12/11/2024 at 6:12 PM, SurlyGator said:

Can you still technically call that a grilled cheese?  More like a Texas cheese steak.  Either way, would smash.  Well done.

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I wasn't really sure what to call it, I could go a few ways.   I made it the same way I would make a plain grilled cheese on Texas toast, but with the sirloin/peppers/onions added.   To me a cheesesteak has melted cheese added at the end and is usually on some type of sandwich roll or bun, but calling it a cheesesteak on Texas toast doesn't feel wrong either.   

Posted (edited)
  On 12/20/2024 at 6:10 PM, South Austin said:

No Russian or Thousand Island dressing?

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Wife loves them with mayo and Dijon.  On mine I like 1000 and creole mustard.  
 

I get obsessive about making sure I don’t let it get soggy.  I start with the buttered bread slowing toasting in the skillet separate with dressings then cheese open faced on each side. In another skillet I barely griddle the meat to put a slight sear on it and put on one side,then put the drained kraut or chopped kimchi in the skillet to get all the liquid out.  I like it dry. Put the kraut stop the meat too with the other slice and turn heat up to put a final crunch on the bread.  
 

wife isn’t patient to do it like I do.  She chops everything up and cooks in a skillet like a cheesesteak and puts on the griddled bread.  It’s good but not as. Good as mi e.

Edited by Texzilla58
Posted

Game over and wanted something tasty.  Resources a bit limited .  Jimmy Dean hot sausage patty smashed, triple pepper jack, charred onions, some spicy best maid bread and butter pickles, French’s yella, dukes, Whataburger spicy ketchup on a Martin’s sesame bun.

IMG_1193.jpeg

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