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[JorgeFabregas]

I like to wear a little milk when I'm eating a sammich.

I eat almost entirely vegan, so that rules out most of the good-ass sandwiches.

I've made barbecued seitan sandwiches twice in the last week or so--including for my mom's birthday. It is kind of a pain, especially since I was making the seitan, but very tasty.

Basically the seitan is fried once, then soaked in barbecue sauce, then fried again.  Then put on a hoagie-type bun with veganaise, lettuce, and more barbecue sauce.

[Carlos del Vaca]

I am seriously jonesing for a Philly cheesesteak.  It sucks because I am trying to bring lunch from home all this week, both to save money and to use up food we have in the house.  But, dammit.  Cheesesteak.

[jay-ell]

I think I'm going to go make a grilled cheese sandwich RIGHT NOW, all knucklehead-days style, with gooey processed American cheese and pasty store-bought honey wheat bread and MARGARINE instead of butter, the kind that comes in a plastic tub.

And it's gonna be GRELICIOUS

OOOOOOOOOOOOOOOOOHHHHHHHHHHHHHHHHH SHIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII IIIIIIIIIIITTTTTTTTTTTTTTT!

Edit: It went like this:

Done yet? Nope. Done yet? Nope. Done yet? Nope. Sure, son, I'd be glad to get you some juice. [Smoke starts pouring from the frying pan] FUCK FUCK FUCK!

Oh, yeah. That's a classic.

[side_show]

Were you using a classing grill?  I have one that is about 90 years old with no edges to catch the goo, so unattended the cheese actually evacuates the sandwich and gushes all over the counter.  I can end up with a smoking, blackish wafer of bread with trace essences of cheese if I leave the thing unattended.

Also, Jorge, seitan is something I used to really enjoy in my vegan days, but I never tried it in a sandwich.  Does the stuff you make have that stringy chicken-like texture?  Also good for a vegan sammich - hot grilled portabello with hella baba ganoush between a hearty multi grain bread, with sun-dried tomatoes diced and mix with veganaise all up in there and some crisp lettuce to bring it home.  I'd throw on some goat cheese being a non-vegan, but it's good without from what I recall of my vegan days.

[theinevitable]

I have a panini press (no toaster oven, but a panini press...) and I sometimes forget my sandwich, only to find two pieces of bread, surrounded by melted cheese.

also if I put too much mustard/mayo, the meat slides right out of the sandwich and onto the griddle part as well.

[jay-ell]

Were you using a classing grill?  I have one that is about 90 years old with no edges to catch the goo, so unattended the cheese actually evacuates the sandwich and gushes all over the counter.  I can end up with a smoking, blackish wafer of bread with trace essences of cheese if I leave the thing unattended.

Nah, just a regular fry pan. I do have a ceramic stove that is completely nuclear, I only had the thing set to five and it went from "the butter's just starting to melt" to "charcoal-coated" in the amount of time it took me to re-fill my son's Buzz Lightyear cup with apple juice. I've been here 10 months and I'm still not quite used to it.

I really miss my old range; when we re-model the kitchen in 10 years (that's the soonest I can imagine being able to afford it) I really want to have gas again. Electric just doesn't feel right to me, even though it's what I grew up with -- I like the nuance of cooking with a flame.

[Choop]

okay the trick to a really good pulled pork sandwich is to sauce the pork in a bowl and then put a giant knot of sauced pork on the bun, with an extra dash of sauce between that pork bundle and a huge scoop of cole slaw. add pickles if you want.

to make the pork just get a bottle of mojo sauce and a pork shoulder and crock-pot that bastard with the whole bottle for like six hours.

[JorgeFabregas]

Also, Jorge, seitan is something I used to really enjoy in my vegan days, but I never tried it in a sandwich.  Does the stuff you make have that stringy chicken-like texture?  Also good for a vegan sammich - hot grilled portabello with hella baba ganoush between a hearty multi grain bread, with sun-dried tomatoes diced and mix with veganaise all up in there and some crisp lettuce to bring it home.  I'd throw on some goat cheese being a non-vegan, but it's good without from what I recall of my vegan days.

The portabello sounds good (and easy). I will look into that.

The seitan recipe comes out more steaky than chicken-like.

In fact, today I made "cheese steak" sandwiches. The recipe was here http://www.mercyforanimals.org/vegkit08web.pdf (page 23)
Except that I used Daiya cheese, which is tapioca-based. The soy cheese is kind of nasty.

[AugustWest]

okay the trick to a really good pulled pork sandwich is to sauce the pork in a bowl and then put a giant knot of sauced pork on the bun, with an extra dash of sauce between that pork bundle and a huge scoop of cole slaw. add pickles if you want.

to make the pork just get a bottle of mojo sauce and a pork shoulder and crock-pot that bastard with the whole bottle for like six hours.

I just got hell of big compliments today on my pork shoulder.  I cooked three boston butts for one our paralegals for a birthday party.  14 hours over charcoal and hickory, baby!  Brined the night before.

[pmcd9]

August gets a can for pork done right.

Amen.

[Choop]

well sure yeah if you're gonna smoke pork then yup you done it right, the not-even-a-recipe i recapped in a sentence is the easy way out for when you're planning to spend the day on the town

[Mr Trout]

Dammit I wish I had any space outside for a grill. Thems the cost of city living I guess.

Slow cooker needs to be my next cooking-related purchase. I used to have one, but I think I lost it in a breakup.

[jaydub]

Grill on the roof?

[wombat]

OK, enough with these sandwiches that need to be grilled and fried and panini'd and brined the night before. Anyone can make a good ass sandwich that way. I need a sandwich that I can put in a plastic bag and it won't make me want to cry when I eat it two hours later. Who's up for that challenge?

[AugustWest]

Not so much a recipe as a tip from AB -- If sogginess is a problem, use an oil-based spread (ie mayo, butter/margarine).  This protects the bread from the moisture in the stuffings.