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Check Out This Fucking Sandwich

Jack Straw

By Jack Straw
in Food and Travel

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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 106873

Posted
Posted
12 hours ago, Blotto said:

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

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

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dcbc

dcbc 14644

Posted
Posted (edited)
8 minutes ago, DalTxHornFan said:

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

Gallery — Kenny & Ziggy's

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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DalTxHornFan

DalTxHornFan 3130

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4 minutes ago, 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.

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

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dcbc

dcbc 14644

Posted
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2 minutes ago, DalTxHornFan said:

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

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.

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tigol

tigol 2481

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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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Bill Brasky

Bill Brasky 1622

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2 hours ago, SurlyGator said:

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

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.   

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Texzilla58

Texzilla58 4787

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

No Russian or Thousand Island dressing?

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.

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