Special Ops Paintball: The Sandwich Thread - Special Ops Paintball

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The Sandwich Thread This one's for you Lego. Rate Topic: -----

#16 User is offline   Warpaint 

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Posted 24 September 2011 - 07:36 AM

One I make real quick for lunch during the week is a turkey, swiss, bacon, lettuce, tomato, and avocado on whole grain bread. I cook the bacon in the microwave for about three minutes on a paper towel while I make the rest of the sandwich. Some people like bean sprouts, and they're OK, but mostly they taste like grass to me, plus they seem to be infected with salmonella or e coli all the time.

Another favorite, that I haven't had since I've been in PA, is a tri-tip or rib-eye steak sandwich. You start with the steak cooked to your liking, then put it between two halves of a butter-grilled sourdough roll, top with some lettuce and tomato, and you're set. Great served with steak fries. Some people spread on a little bit of a horseradish spread, or sprinkle on some A1, or top with sauteed mushrooms or onions, or onion rings or on the side instead of fries. Not to be confused with a cheesesteak...no comparison. A greasy cheesesteak topped with that cheesewhiz stuff doesn't even come close.

This post has been edited by Warpaint: 24 September 2011 - 08:27 AM

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#17 User is offline   PistolWhipped 

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Posted 24 September 2011 - 01:16 PM

We do Ribeye Steak sandwiches at work. I eat at least one a week.
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#18 User is offline   Warpaint 

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Posted 25 September 2011 - 06:36 AM

View PostPistolWhipped, on 24 September 2011 - 04:16 PM, said:

We do Ribeye Steak sandwiches at work. I eat at least one a week.


Still one of my favorites...throw some cheese on one, and you have a complete, balanced meal! I prefer mine cheeseless, though...oh well!
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#19 User is offline   PistolWhipped 

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Posted 25 September 2011 - 07:00 AM

Sometimes, I'll get some Pepper Jack on there, but half the time it's plain . Some Lettuce, Tomato, Onion, and a shot of steak sauce are my usual accoutrements.
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#20 User is offline   Pirate 

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Posted 30 September 2011 - 12:51 AM

We did Del Monico cut prime rib sandwiches at work earlier this week. It hurt me... luckily, most members at the club wanted that done Medium Rare at most.

Also, I dropped a beef tenderloin filet on the floor tonight... I didn't serve it, but I took it home and cooked it up to Medium Well. Even then, it was tender and delicious...

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#21 User is offline   stinkfingr 

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Posted 21 February 2012 - 09:17 PM

I haven't heard anybody mention grinders yet ... we have a local place that makes a lumberjack grinder that has ham, salami, sausage, pepperoni, meatballs, roast beef, turkey, bacon, lettuce, tomatoes, shredded cheddar and mozzarella cheeses, and creamy Italien dressing... that thing takes a while to eat, and you need to start with a knife and a fork ... and a bib.

edit .. oh yeah, and then the whole thing gets toasted

This post has been edited by klaatu: 21 February 2012 - 09:20 PM

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#22 User is offline   Cuy'val Dar  

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Posted 21 February 2012 - 09:23 PM

Dude, I'm having a sandwich right now. Smoked turkey, white bread, American cheese, mustard, a hint of mayo, and pickles!!!!
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#23 User is offline   stinkfingr 

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Posted 21 February 2012 - 09:37 PM

lol ... after talking about sammiches and meatballs, i'm hungry !! i mught just wander over to the fridge and see whats in there .. i know i got some sliced turkey and bacon and miracle whip, maybe some dill pickle slices
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Posted 21 February 2012 - 09:44 PM

I got some good Ciabatta, some Goat Cheese, lettuce, tomato, onion, and quite a few meat selections to choose from.

If only I hadn't just finished some fried chicken. And roasted chicken. And mashed potatoes. With Gravy.

Ah well, might hook up something to take to work tomorrow.
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#25 User is offline   stinkfingr 

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Posted 21 February 2012 - 09:54 PM

HAHA .. goat cheese .. i had never had any goat cheese in my life until a few weeks ago when i went to caifornia ... and all of their food selections were ....... different. Well < i had goat cheese on a pizza there in this little hole in the wall pizza place and it was really good .. damn hippies had a good idea with that goat cheese after all !
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#26 User is offline   stinkfingr 

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Posted 13 April 2012 - 02:06 AM

It occured to me how some things are different in different parts of the country, but called the same thing.

I ordered a tenderloin sandwich today and got the tenderest, juiciest, 12" diameter by 1/2" thick cut of pork shank tenderloin, battered and deep fried, and placed on a bun, that I have had in ages . It is SO easy to over cook those things and they come out brittle. A little fried onion, mustard, and you're in hog heaven.

If you go to Wisconsin and order that same tenderloin sandwich, you get a delicious side cut of beef, cooked to your liking with spices and delivered on a bun and au jus. You can't even find a pork tenderloin there and if you ask for it, they just look at you like you're some kinda stoopid.

Both are delicious, but i just thought it odd how geographical differences translate into food choices.
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Posted 14 April 2012 - 02:36 AM

Then you ask me, and I wonder why people are using a perfectly good tenderloin for a sandwich... haha
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#28 User is offline   PistolWhipped 

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Posted 14 April 2012 - 04:51 PM

View PostPirate, on 14 April 2012 - 05:36 AM, said:

Then you ask me, and I wonder why people are using a perfectly good tenderloin for a sandwich... haha


Same reason some of us chicken fry venison backstraps and the rest of us sear them in butter, garlic, black peppercorns, and salt.

This post has been edited by PistolWhipped: 14 April 2012 - 04:51 PM

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#29 User is offline   stinkfingr 

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Posted 14 April 2012 - 04:57 PM

Of course, if you head down in the deep south, they fry EVERYTHING ... hell, they fry their mashed potatoes and gravy, and even their twinkies !
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Posted 14 April 2012 - 05:16 PM

Yes we do.

AND IT'S FRAGING DELICIOUS.
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