newyawker99
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Thu Sep-11-03 08:27 AM
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Do you have a favorite sandwich? |
Sancho Panza
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Thu Sep-11-03 08:32 AM
Response to Original message |
1. ham and swiss sub on wheat |
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Mustard, mayonnaise, lettuce, tomato, with a tad of oil and vinegar.
Other days, peanut butter and jelly on white. :-)
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illini
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Thu Sep-11-03 08:34 AM
Response to Original message |
2. I make the best Ruebens bar none. |
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I am being modest. Trust me!
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jayfish
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Thu Sep-11-03 09:23 AM
Response to Reply #2 |
12. My Wife Would Take Issue With That Statement. |
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I'm not real fond of them though, so I wouldn't be able to tell.
Jay
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MissMillie
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Thu Sep-11-03 09:29 AM
Response to Reply #2 |
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followed closely by smoked salmon, cream cheese, tomato, red onion and capers on a bagel.
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caledesi
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Thu Sep-11-03 12:05 PM
Response to Reply #2 |
38. Reubens are my favorite. Recipe please? |
MissMillie
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Thu Sep-11-03 01:42 PM
Response to Reply #38 |
48. Pumpernickel bread.... |
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corned beef, swiss cheese, sauerkraut, and, I think, thousand island salad dressing.
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caledesi
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Thu Sep-11-03 04:25 PM
Response to Reply #48 |
sasquatch
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Thu Sep-11-03 08:37 AM
Response to Original message |
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it is made in the local pizzaria where I live.
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Cheswick2.0
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Thu Sep-11-03 08:39 AM
Response to Original message |
4. Chicken salad...if it is good |
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Or grilled swiss cheese or PB&J (but it has to be grape jelly and crunchy PB)
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SiouxJ
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Thu Sep-11-03 08:46 AM
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5. Lately I've been hooked on tomato & fresh mozzarella |
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Edited on Thu Sep-11-03 08:56 AM by SiouxJ
on sourdough wheat! Drizzled with a little Italian dressing. I've got tons of fresh home-grown tomatoes right now so I've been having that every day for lunch - yum!
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StaggerLee
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Thu Sep-11-03 08:55 AM
Response to Reply #5 |
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are making me so hungry right now.
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SiouxJ
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Thu Sep-11-03 08:59 AM
Response to Reply #7 |
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is leftover Italian from my favorite restaurant. It is amazing stuff with lots of garlic. I usually let it soak into the bread before building the sandwich :evilgrin:
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StaggerLee
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Thu Sep-11-03 09:09 AM
Response to Reply #8 |
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I think I know what I'm gonna have tonight!
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thom1102
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Thu Sep-11-03 09:35 AM
Response to Reply #5 |
18. I have a similar one... |
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Tomato, mozzarella, basil (or pesto, YUM!), with a little balsamic vinegar (just a touch) on sourdough white (but it is tough to get good sourdough here on the east coast).
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SiouxJ
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Thu Sep-11-03 09:38 AM
Response to Reply #18 |
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Now that's an idea!!
I've also been doing the tomato salad thing. Sort of the same idea but on a plate ;-). I just have so many tomatoes!!!
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GOPisEvil
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Thu Sep-11-03 08:48 AM
Response to Original message |
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Preparation steps:
1. Get thee to a deli and get the best pastrami you can find. Boar's Head Brand works if you are deli-less. 2. Get thee to a bakery and get fresh rye bread. 3. Get thee some full-grain mustard. 4. Add lettuce, tomato and onion to preference.
Enjoy! :9
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XNASA
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Thu Sep-11-03 09:32 AM
Response to Reply #6 |
16. Indeed. Pastrami on Rye, with Provalone. On Marbled Rye. |
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With some decent mustard.
It gets no better. The deli down the street will sell you one for about $6.50. The meat is piled about 1.5 inches high.
Yum.
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GOPisEvil
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Thu Sep-11-03 09:34 AM
Response to Reply #16 |
17. Yes, if you must have cheese, make it provalone! |
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Damn...9:30am and I'm hungry! Fortunately, there's a bakery I frequent that makes a darn fine pastrami sandwich. Not authentic deli, but it works.
That reminds me; I haven't been to either of the New York-style delis we have here in a while...:think:
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bearfan454
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Thu Sep-11-03 09:40 AM
Response to Reply #17 |
21. Katz's costs a fortune |
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It's good, but high priced.
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GOPisEvil
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Thu Sep-11-03 09:49 AM
Response to Reply #21 |
26. There's a new place, too. Manny Hattan's |
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:eyes:
It's similar to Katz' in price, but also good. Although, they use a Hummer H2 as their promotional vehicle. :grr:
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bearfan454
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Thu Sep-11-03 10:05 AM
Response to Reply #26 |
GOPisEvil
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Thu Sep-11-03 10:06 AM
Response to Reply #31 |
32. Gateway Center, I think it's called. |
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Where the Container Store, Best Buy and Whole Foods are. It's right up front on the access road side of the center.
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bearfan454
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Thu Sep-11-03 10:08 AM
Response to Reply #32 |
33. Cool. I will have to try it out. |
jayfish
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Thu Sep-11-03 09:21 AM
Response to Original message |
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I hate to admit it, but Chili's makes an awesome one. That, some southwest egg rolls and some suds. Ummmmmmmmm.
Jay
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bearfan454
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Thu Sep-11-03 09:22 AM
Response to Original message |
11. Deer hard salami on Russin Rye with |
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lettuce, 1015 onions in season, and homegrown tomatoes. Of course the deer hard salami has to be the best from Klein's in Pflugerville Tx. This guy makes the best deer hard salami I have ever eaten in my life.
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GOPisEvil
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Thu Sep-11-03 09:39 AM
Response to Reply #11 |
20. Hey! You must be fromTX with your 1015 onions!! |
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:P
:hi: Klein's in Pflugerville, huh? I'll have to check that out.
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bearfan454
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Thu Sep-11-03 09:42 AM
Response to Reply #20 |
23. You have to take him the deer meat yourself. |
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He processes it for you. 2.59 a pound. This guy rules with his 50/50 spicy sausage too.
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BigMcLargehuge
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Thu Sep-11-03 09:26 AM
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13. Olive loaf with yellow mustard and muenster cheese on seeded rye |
bbernardini
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Thu Sep-11-03 09:28 AM
Response to Original message |
14. Chicken Finger Sandwich |
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From Gingerbread Man. I know there's several of them in Pennsylvania, but I don't know if they're anyplace else.
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Spider Jerusalem
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Thu Sep-11-03 09:41 AM
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22. Cuban steak sandwich. |
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Steak, lettuce, tomato, onion, potato sticks (they add something to the flavour and texture...seems weird, but it's good), mojo criollo and hot sauce, on Cuban bread, toasted in a sandwich press. Damn tasty.
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playahata1
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Thu Sep-11-03 09:45 AM
Response to Original message |
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Well-done, with provolone and peppers and onions and mushrooms and mustard and mayo, on a toasted, buttered roll.
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arwalden
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Thu Sep-11-03 09:46 AM
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ProfessorGAC
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Thu Sep-11-03 10:33 AM
Response to Reply #25 |
35. Me & Walden are Going to Lunch for BLT's. |
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August tomatoes on a BLT. MMMMMMMMMMM! I could eat my weight in BLT's, i think. The Professor
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greatauntoftriplets
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Thu Sep-11-03 09:54 AM
Response to Original message |
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too damn bad they don't have them in Chicago.
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bearfan454
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Thu Sep-11-03 10:00 AM
Response to Reply #27 |
29. Yes, too bad, huh ? But you DO have Gino's East which |
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is the best deep dish pizza I have ever eaten. I lived in Merrillville for 27 years.
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qb
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Thu Sep-11-03 09:55 AM
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28. Tomato & Miracle Whip on whole wheat |
ScreamingMeemie
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Thu Sep-11-03 10:04 AM
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30. Home grown cucumbers on wheat toast. |
ForrestGump
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Thu Sep-11-03 10:20 AM
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34. Several (I LOVE sandwiches), but the default is |
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turkey with swiss cheese, avocado, lettuce, tomato, alfalfa sprouts, mayo, and dijon mustard on sourdough bread. That's probably my favorite cold sandwich, though there're plenty of other contenders. Man, I'm hungry....
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noonwitch
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Thu Sep-11-03 11:17 AM
Response to Original message |
36. Lox, cream cheese, onions on a bagel |
trof
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Thu Sep-11-03 11:20 AM
Response to Original message |
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chicken/turkey, bacon, let/tom, mayo and Durkee's. mmmmmmmmmmmmmm
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Xithras
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Thu Sep-11-03 12:12 PM
Response to Original message |
39. Philly Cheese Steak with Au Jus |
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So very very very good!
Dang, I'm hungry now and it's only 10AM!
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dback
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Thu Sep-11-03 12:19 PM
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40. Cold cuts with provolone/mozzerella & Italian on a French roll |
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No veggies, just meat and cheese. If I want veggies, I'll get a side salad. (I'm the same way about my hamburgers--plain, or with any combo of cheese, bacon, mushrooms, and grilled onions.)
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grasswire
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Thu Sep-11-03 12:28 PM
Response to Reply #40 |
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A veggie sandwich we first had in Montana: sliced cucumber, bell pepper, avocado and tomato on whole wheat bread with dill mayo and a bit of fresh-ground black pepper. Just mix dill weed with Hellman's. Fresh dill would be even better. Delicious!
Also love BLTs.
Three times a week or so I have a grilled cheese sandwich and an apple for lunch. Whole wheat bread, medium cheddar. That's my default lunch and I never tire of it. Sometimes a glass of V-8 with it or some carrots.
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watercolors
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Thu Sep-11-03 01:15 PM
Response to Original message |
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either on pumpernickle or in pita, which ever i have on hand. Spread on some humas, then start layering sliced avacardo ,tomato, alfafa sprouts, onion, and swiss cheese. My husband likes to add hot sliced cherry peppers. Its a healthy meal by itself.
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SiobhanClancy
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Thu Sep-11-03 01:19 PM
Response to Original message |
43. Turkey on sourdough bread w/cranberry sauce |
Solly Mack
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Thu Sep-11-03 01:21 PM
Response to Original message |
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oh, if you have to ask....you've never experienced complete zen with your sandwich
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fishnfla
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Thu Sep-11-03 01:23 PM
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45. Step aside ye sangwhich amateurs!!! |
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Pay homage to the shrimp or oyster or crawfish po' boy! Dresssed of course.
If you are ever in Biloxi MS, check out a place called Schooners.
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newyawker99
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Thu Sep-11-03 01:31 PM
Response to Reply #45 |
46. Sheeeesh! Now I may have to go out and get a |
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sandwich for dinner. Thanks for the suggestions! :-)
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Solly Mack
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Thu Sep-11-03 01:34 PM
Response to Reply #45 |
47. You're right...Crawfish Po'Boys are divine too! |
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I can do without the osyters though....but that's just me
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fishnfla
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Thu Sep-11-03 02:46 PM
Response to Reply #47 |
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a few weeks ago I had a shrimp and crawfish po' boy (half-n-half) with a cup of seafood gumbo AND a cup of crawfish etoufee on the side. NO, I am not a glutton, I just dont get out much. It was better than sex.
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curse10
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Thu Sep-11-03 02:43 PM
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49. Portabella Mushroom Reuben |
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it's like a reuben, sans meat. It's super good.
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Nikia
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Thu Sep-11-03 03:53 PM
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51. I like Italian sandwiches |
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I like sandwiches with ham and salami and provolone cheese and vinergrette dressing on a sub bun. I like lettuce, onions, and green peppers on them as well, enough to almost be a salad.
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SoCalDem
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Thu Sep-11-03 04:40 PM
Response to Original message |
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sheepherder bread slices thinly sliced deli ham thinly sliced smoked turkey sliced lorraine swiss "read-through-thin" slices of tomato finely sliced lettuce garlic powder grated parmesan cheese
butter one side of bread...layer cheese, meats until you get the desired thickness..(how hungry ARE you?)..then chees & other slice of bread...
toast in a pan on low heat (cheese gotta melt) cover with a lid
watch it so it does not burn...
BEFORE you turn for the first time, sprinkle a bit of garlic and parmesan on the bread... repeat for other side...
When it's done, gently pry it apart and layer lettuce & tomato..
yummmmmmmmmmmmmmmmm
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Fri May 03rd 2024, 06:20 PM
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