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[jay-ell]

Paper-thin, deli-sliced, brown-sugar ham piled high with just the right amount of swiss on seeded rye, grilled. No toppings. Crunchy kettle chips on the side.

Mmmm.

Agreed re: butter on the bread, not in the pan.

Guess what I bought the ingredients for last night?

Sandwich heaven awaits.

[theinevitable]

I like so many different sandwiches in so many different ways. Hm.
Lately, beef bologna or kosher salami on rye with mustard and cheddar. Cooked on our panini press. (it sounds extravagant, but I use it for basically every meal. If it helps we don't own a normal toaster?)

[greenkoolayd]

ive been obsesse3d with quesadillas for the past year.  i heat up the ol' cast iron skillet and lay a tortilla in there.  then i sprinkle shredded mozzy or queso blanco on it.  then i put in a hand full of diced ham or pepperoni.  then i sprinkle more cheese and add a tortilla on top of that.  i turn it when the bottom layer of cheese is melty.  its done when the other side is melty and its usually the perfect amount of crispy by that point.  then i cram it in my face.

[bluemoon72]

Oh man, that sounds good, GK.  I have to try the queso blanco and ham.  It strikes me as being good with roasted chicken, too, and some guac on top.  Oh, yeaaaahhhh.

[pmcd9]

I have ingredients.  I think it's time to sandwich it up.

[wombat]

Oh yeah, I started making quesadillas at home when I realized that they are in fact basically a grilled cheese sandwich. A grilled cheese sandwich that is really good with refried black beans and avocado and salsa.

[pmcd9]

Incidentally they are both very good with chips.

[theinevitable]

I also make quesadillas on the panini thing.
I am not super into guac, but it always makes me think about how my grandmother says that when they moved here (1963 or so?) they could not find an avocado anywhere in the US.

[pmcd9]

Yeah, avacado was invented in the 50s, but it didn't really catch on until the 70s.  I think it was the popularity of avacado furniture and countertops that spurred it to popularity.

[smick]

It is best if you just assume I disagree with you.


DO you see me? I am looking at you disapprovingly.

[greenkoolayd]

I also make quesadillas on the panini thing.
I am not super into guac, but it always makes me think about how my grandmother says that when they moved here (1963 or so?) they could not find an avocado anywhere in the US.

your grandmother lived somewhere that wasnt St. Louis, or somewhere that wasnt the US?

[TedStriker]

My lunch today definitely qualified as a good-ass sandwich: lightly toasted cibatta spread liberally with olive oil and balsalmic, topped with baby spinach, mozzarela (the big honkin' kind) and roma tomatoes.  I meant to put bacon on this too, for obvious reasons, but ran out of time. 

I also make a mean jerk pork hoagie with sriracha mayo and fresh jalapeno and cucumber.  It's like Caribbean banh mi or something.

[jay-ell]

your grandmother lived somewhere that wasnt St. Louis, or somewhere that wasnt the US?

Inev's grandmother is from South America. (Chile, IIRC.)

[Turbo Ninja]

If I'm feeling cheap and the lady isn't around to watch me eat:

Isaly's chopped ham (or similar "chipped chopped ham" product), sliced as thin as the deli guy has the patience for.  Store-brand kaiser roll OR mass-produced "honey wheat" bread, a'la Home Pride.  Pre-sliced swiss cheese.  Stadium mustard if you live in northern Ohio, other vinegary spicy brown mustard if you live somewhere else.

Put a slice of cheese on the bottom bun/bread.  Pile the chopped ham on the cheese in a quantity that makes you think twice.  -face of mustard on top of the ham.  Second slice of cheese on top of that, then top bun/bread.  Microwave for 50 seconds.  Enjoy with cold pickle spear.

[greenkoolayd]

Inev's grandmother is from South America. (Chile, IIRC.)

sweet.