PHONE'S RINGING -- IT'S URBAN ON THE LINE
What is your favorite sandwich to make and subsequently eat? #offseason
I like the compliment sandwich.
for example: Great idea for a topic! Your breath smells like dog poop. Nice avi!
Wayne Woodrow Hayes
Whatever latest foodporn Elika posts on her Twitter account is the correct answer.
I prefer the "surf and turf" from Parkway Bakery. Roast Beef in gravy, with fried shrimp, swiss, dressed, on french bread.
An angry fan...rooting for an angry team...led by angry coaches
BAAAMMMMM!!!!!! I'm getting one today.
Pulled pork, burger, or anything with about 4 pounds of cheese on it. Come to think of it maybe I should combine those three.
Michael Simon's B-Spot (various locations) has a burger called the porky that consists of just that. A burger, pulled pork, bacon, and lots of melted cheese. Pairs well with a Great Lakes Lake Erie Monster Imperial IPA if interested.
Time and change will surely show how firm they friendship... O-HI-O.
BLT....'cause it's great during the summer (and the rest of the year), and it has bacon and two other items.
"Success - it's what you do with what you got" - Woody Hayes
Agreed. Bacon consumption as measured by pork belly futures hits its peak in August, which coincides with home-grown tomatoes.
Winning is a habit. Unfortunately, so is losing.
I am officially hungry for a BLT!
Really, anything with BACON....
Bacon Bacon was closed for smelling too much like bacon. Maybe people have had enough already?
Not my favorite sandwich but pretty darn good. Surly Girl's Bacon Lover's Grilled Cheese. Paired with their creamy tomato soup, tasty. Of course I dip the sandwich in the soup. Don't judge.
Peanut Butter and Jelly. I'm still young and love my sandwich with some milk and a piece of fruit.
While Ohio State's players hurdled the brick walls of Michigan Stadium in their throwback uniforms to celebrate with Buckeye fans, Michigan tailback Michael Shaw sobbed uncontrollably while walking off the field. - Grand Rapid Press (21-10 OSU)<
Grilled Cheese. It was the first thing I learned how to cook, and it's still one of my favourite dishes.
Pro tip: shred your cheese before adding it to the sandwich (provided you're using a block or wedge, of course), it helps facilitate an even melt. Also, fry both sides of the bread in butter, it yields an exceptional crunch. Lastly, after frying the first (inside) part of the bread, butter the outside and dredge it in Parmesan cheese and black pepper, this will create a buttery, cheesy, spicy crunch that will play well with your interior richness and texture.
OMG, that sounds good thanks for the tip. You make something as simple as a grilled cheese sandwich seem ambrosial from the way you describe your preparation. I've seen some of the other post on the 11W and pictures you've posted on food and I must admit you sound like a knowledgeable chef.
I nominate Hodge as The Best Damn Chef in the 11W community.
Haha, thanks mate. We all have our hobbies, I just happen to be a dyed-in-the-wool foodie, and love to share what little I've gleaned over the few years I've been obsessed with cooking.
Grillled cheese is so rad, though, because its simplicity lends it to limitless options. Whereas you'll always have the standard "American on white", you can do bacon, cheddar, gruyere and mushroom for a more savory type meal, or try prosciutto, fontina, and red pepper for a more Italian spin. Hell, I once made an open-faced dessert grilled cheese with bacon, bourbon-and-butter fried apples, maple syrup and cheddar--it was stupid good.
My mouth waters reading this post...
The most creative I've ever been with a grilled cheese sandwich is tomato, bacon, provolone and pesto sauce on wheat, italian or rye bread. I'll mix it up from time to time and add some fresh smoked turkey and grill it to make a panini. Comes out pretty well. BTW, I may have to steal that dessert idea from you and recreate it myself. It sounds amazing.
Found a photo of it, here you go:
I put a pretty carnivorous twist on my grilled cheese sandwiches. First, I prefer a rye bread of some sort. Its thicker, holds up better and I just like the bite of Rye.
I usually have a cup or two of coagulated bacon grease in the fridge, so I pull that out (I'm pretty sure you know where this is going) and heat up my pan. I'll throw down three or four pieces of hard salami in the pan, that cooks up really quick. I don't drain the pan of the little bit of salami umm juice that's left behind. I usually use two different cheeses, depending on what I have on hand. My go to is Sharp Cheddar and Provolone but will use shredded cheese, pepper jack, whatever. Instead of butter, I'll smear a little bacon fat on the outside of both sides of the bread (Because 'Murica, that's why), then put down two slices of cheese one, then layer my fried salami on top of that, then lay on two slices of whatever my second cheese is, top that with the second piece of bread. 2 minutes on each side over medium-high heat and you have yourself a bacon infused, melty salami masterpiece.
4-6 seconds from point A to point B and when you get to point B, be pissed off
I love the idea of parmesan cheese and pepper on the outside, reminds me of Cacio e Pepe... What I like to do w/ my grilled cheese is to spread bacon jam on one inside slice, pimento cheese on the other inside slice, and then sandwich a couple pieces of your favorite sliced cheese in between (i enjoy a nice smoked gouda, which precludes shredding it due to its low melting temperature). On the outside of the slices, I use a rosemary-infused butter and sprinkle garlic salt into it for an added flavor profile.
Upvoted for Cacio e Pepe alone, one of my all-time favorite pasta dishes. Here's the question, though; how do you make it? It seems like everyone has a different method for it. For me, I merely reserve a bit of the starchy water and slowly add grated parmesan or romano and toss it with the pasta and water until it creates a cream sauce. From there, a mere twist of the pepper mill and you're on your way to bliss.
I actually do mine a little backwards from yours... I'll melt butter and add some fresh cracked pepper to it, toasting the pepper in the butter about a minute or two, then add a little pasta water back into that. I'll then add it to the pasta and slowly add in half pecorino and half reggiano (usually a cup of each) and stir until melted.
I highly recommend putting a thin layer of dijon mustard on one of the pieces of bread. It adds just a hint of bite to the smoothness of the rest of the sandwich. If it's good enough for Alton Brown, it's good enough for me.
Rejoice! Melt is coming to Columbus
"Because the rules won't let you go for three." - Woody Hayes
THE Ohio State University
Hodge, we (my wife and I) love your posts about food. Really good ideas like grilling the bread on both sides. Alas, my wife is on a grain free diet, so no sandwiches in the house right now. But, your recipe is sure tempting. I have a feeling we will give it a try in the near future.
I never took you for a "grilled cheese" kind of guy, Hodge. Ok, fine. Grilled cheese. But what bourbon would Hodge recommend with a primo grilled cheese samich?
Two blondes were driving to Disneyland. The sign said: Disneyland Left... So they started crying and headed home.
Corned beef... with some nice thousand island dressing on some grilled rye bread and a dill spear on the side
Battles are sometimes won by generals; wars are nearly always won by sergeants and privates. Football is no different, the guys down in the trenches win the games, not the coach.
If you're in Cleveland or ever visit I recommend a corn beef sandwich from Slyman's. Its one of the best in the city.
Slyman's is famous for its corned beef, but have you tried the pastrami?
I haven't had the opportunity yet to try a pastrami sandwich but will add it to the list. I usually stick with the cornbeef there. However, if its good and you recommend it, I'll get one following the next Indians game I go to.
Tribe game + Slyman's = Cleveland Bliss
Thats where I developed my taste for corned beef..........i worked right down the street for 10 years
Upvote for Slyman's! Just finished eating my packed lunch - now I'm hungry again!
If you are ever in Pittsburgh, Big Jim's on the Run has Great sandwiches. The provolone sandwich above triggered some old memories.
Gimme a delicious, juicy beef patty any day. Smashburger or Five Guys will do.
Two favorites of mine: 1) The Cuban--roasted pork, ham, swiss cheese, mustard, pickles, pressed in a Cuban roll; 2) Croque Monsieur--basically a grilled cheese with ham, but the key is in the cheese (gruyere).
Hells yeah +1
Also, Patty Melt. I generally try to avoid chains, but Steak n Shake's is pretty darn tasty.
I make a mean cheeseburger. I take a pound of 80/20 two eggs and Italian bread crumbs Mix that up, make some patties, and throw them on the grill. Just when they are about done toss some cheese on them (I use provolone or pepper jack). Toast the buns and then I top them with pepper slaw. Dynomite!
That sounds pretty interesting, almost like a meatloaf burger, I'd love to slap some Heinz 57 and mustard on that!
For me, though, I'm pretty spartan when it comes to burgers. My girlfriend knows some cattle farmers, so we have a damn-near-endless supply of fresh ground beef, and it's fantastic. For me, I put a mix of fresh ground sea salt, dried onion, parsley, dried garlic, and pepper on 'em, sear 'em up in my cast iron skillet (since my apartment doesn't have a place to grill), slap a piece of American cheese on it, and wedge it in a potato roll. No condiments, no toppings other than cheese.
Yea same here. My brother in law raises angus cattle. Wouldn't know what to do if I had to buy meat at the grocery. I'm gonna try your concoction you mentioned. Thanks for the tip.
I want a Fried Bologna Sandwich right freaking now. (thick slice,cheese, onion, and hot/spicy Mustard)
~Naples Buckeye - "May God have mercy upon my enemies, because I won't." - General George S. Patton, Jr.
I always enjoyed the egg sandwich from Panini's. Something about the combination of fries with the bread. Now that I think about it I may need to drive up to Cleveland today to get one.
Pulled pork topped with cole slaw.
"It's just another case of there you are". ~ Doc (1918-2012)
I add Swiss cheese to it. Heck, cole slaw and Swiss cheese make most sandwiches better! Love it on roast beef, chicken, turkey.... Will use it on corned beef to make a poor man's Reuben.
A hot Monte Cristo sandwich with some raspberry jam to dip it in. Hell I might have to break out the Fry Daddy out tonight and make some
Capicola, Salami, Provolone and Spicy Chipotle Dressing in a wrap/toasted until cheese melts
If Denard Robinson isn't careful with spooning all that food into his mouth, he's going to end up lookin' like Whoopi Goldberg
Tortilla burger from Max & Erma's.
I could live off of their tortilla soup.
Italian Beef Sandwich from Portillo's (quite a few of these establishments in Chicago):
Italian beef with a good giardiniera is always excellent.
35 hours to Pasadena! Go Bucks!
Can I get some beef with my jalapenos? Looks amazing!
Class of 2010.
portillos is amazing, their hot dogs are tremendous too
"Sure, I've been called a xenophobe, but the truth is, I'm not. I honestly just feel that America is the best country and the other countries aren't as good. That used to be called patriotism."
— Kenny Powers
I went up to Chicago last weekend for the Reds games at Wrigley and my buddies and I hit up Portillo's twice in three days. Once on Friday when we got there and then on Sunday on the way back to Cincy. That sandwich is ridiculously good!
Primanti Brothers cheeseteak
I'm just happy to be here
I would go back to Pittsburg for one. I took a tour down to "South" as they call it, and got one and it was worth the purchase.
Garbage Burger. Fat Bitch. WG Grinders...love the Spicy Chicken and the Club grinders both.
All looks good, sounds good!! Can't beat a good sandwich!!
Can't go wrong with a Romanburger.
Mine would be a Shake Shack burger. It is a burger that it topped with a breaded portebello mushroom that has been stuffed with 2 types of cheese.
Give me a Mohawk Stroller at the Brown Bag in German Village.
If you don't know the bag, you're missing out.
It's pretty hard to beat a good Carolina BBQ sammy...
Slow cooked bbq pork and some slaw.
Side it with some baked beans and/or potato/pasta salad and/or chips and BEER.
Like the NC pulled pork from City BBQ- also their smoked turkey.
Muffuletta. (Moo-fa-la-ta) I know I'm running the risk of being tossed off the site for promoting something southern, but this New Orlean's classic is the perfect sandwich. For starters, the bread is a single 10-12 inch somewhat flattened loaf, kinda like foccacia. The sandwich usually includes some combo or all of: ham, salami, proscutto, mortadella, capicola, provolone, and mozzarella. The main key is this amazing stuff called olive salad. It is a marinated mixture of olives, carrots, cauliflower in a giardiniera with olive oil, oregano, garlic, and whatever other voodoo. Heated or cold, unbeatable. Have it with a side of Gulden's and some authentic Italian Dressing and you are on your way.
****igan smells like old water that hot dogs were boiled in. FACT
Central Grocery on Decatur makes the best IMHO
No doubt, they do have a top tier. I will always have a soft spot for Cafe Maspero's (sp?) on St. Charles. My family used to take day trips to NO on weekends and always stopped by. Place hasen' changed in at least 20 years, same old wooden booths. The best part is they still only accept cash and still have a line down the block. A front for the mob at its very best.
Nor-Joe's in Metairie will give you that same feel. Take out only. Great Muffaletta, but the bread is a little different than Centrals.
My first muffuletta was at Maspero's! Love the atmosphere and the food.
Love me a good muffaletta. I used to get these every now and then at the Marketplace...and now the cafe where I work has these for lunch once every couple of months or so. There also used to be a place in German Village called Zydeco...I think it went out but they had a good one too.
The NOLA muffulettas have a little anchovy in them. For people who hate anchovy, it is not strong and adds just a hint of flavor.
Probably either a good Cuban or a good Italian sub, if that counts.
...and _ichigan still sucks.
When I was a kid (many years ago) my mom would make meatloaf sandwiches. Just a slab of meatloaf with ketchup on white bread. Haven't had one in decades, but at the time it was my favorite. Any time I took it to school for lunch all the other kids would want to trade something. Never took them up on their offers.
Tommy's sub on game day. A superstitious ritual.
I'll just post this from South Florida chain LaSpada's.
The secret is a layer of meat on the top and the bottom. An absolute must if you're in the Ft. Lauderdale area.
Dinic's Roast Pork sandwich with sharp provolone and broccoli rabe was voted the best sandwich in America by Travel Channel / Adam Richman. I was in Philly and tried it this past Tuesday. It was amazing! Dinic's is in Reading Terminal Market. (Think North Market in Columbus but 3 times bigger). Can't wait to go back... So many great places and sandwiches in that city. I had a Philly steak at Tony Luke's as well, awesome but the Philly Steaks are really an after thought in that awesome culinary city. Can't wait to go back!
Reuben from <insert restaurant name here>
I've got something for you to try. If you are ever in Toledo go to Aimee's Pizza Factory and order the Ruben pizza. You won't be sorry.
Toledo - Ohio's right armpit
"A troll by any other name is still a troll".
I said BLT last night.
Tonight, I'm thinking Arby's.....(back off cerphycerts)
Hovenaut, I love ya man but the meat in this pic looks a little.... weird.
I hear ya brother.
It was "curtains" for Arby's cravings after a few looks at this. That beef just don't look roasted enough....
I believe the meat in the picture is from a camel
I think its toe meat
I'm a friend of thunder is it any wonder lightning strikes me
Steak in a sack from The Sheik here in Jacksonville
"Because I couldn't go for 3"
Some of the crazier things I do with sandwiches:
Fruit can enhance many sandwiches. Slice up a pear or apple to put on your grilled cheese. Also pineapple goes with many sandwiches - particularly like it grilled on top of a hamburger.
Eggs can really add a nice touch to many sandwiches. Add them to a BLT and you have a great breakfast sandwich. Love to top a hamburger with a fried egg, yumm.
Maybe the oddest sandwich I used to enjoy was a stuffing sandwich. After Thanksgiving one of our favorite treats was to take the left over stuffing, heat it in a skillet, and throw it between two slices of bread. In essence this is a bread sandwich! It's even better with cranberry sauce smothered on top of the stuffing.
+1 on fruit for sandwiches! My favorite sandwich is the Village Addiction from the Brown Bag Deli in German Village: smoked turkey, havarti on the top and bottom, and cranberry mayo slathered on both slices on sourdough. Then they grill it to hot, delicious meltyness. It's awesome.
Even though there's one 2 miles from me here in Tampa, one of my favorite things to do in Las Vegas is to hit the Earl of Sandwich in Planet Hollywood in Las Vegas, especially at like 4am. I always get their BLT with extra mayo. Being sloshed and incredibly hungry seems to make this sandwich SO damned good.
"Sherman ran an option play right through the south" - Greatest Civil War analogy EVER.
The Skinny Rat from PJ's off Frambes Ave caused me to gain about 10 pounds my sophomore year. There was a time when I was eating 4-5 a week. I swear they are sex in sandwich form.
If you are ever in Minneapolis, try Mayslacks. Their slogan, 'Nobody Beats Our Meat'
There's a place in Texas called Bennigans and they make a sandwich called the Count of Monte Cristo and it's basically a ham and cheese with turkey and bacon and the dip it in some kind of batter. I'm thinking it's pancake batter and then they fry it and serve it to you cut in half with a raspberry dipping sauce that is to die for!!!!! I wish we had one here in Ohio!!!!
Breakfast Dagwood all day.
All week long, Meyer preached to his team that he wouldn't pity Buffalo (4--8 in 2012). "I didn't schedule this game," he insisted. "I'm not going to feel bad for them."
It matter what food you love Hoke thinks it belongs to him.
Philly Steak and Cheese from Mr. Spots in Bowling Green Ohio. Best Philly's I've ever eaten, and I've had a Philly in Philadelphia before. Never ate the famous places though. Still, it's definitely my go to offseason/summer sandwich choice.
Here in Marion, we have a place called Stumpo's that has an excellent meatball sub! They also have really good Italian food. The guy that owns it, is Italian so he really know's what he's doing! If your ever in Marioin, stop by Stumpo's!
Anything at Si Señor (I realize the making part doesn't apply).
North Country Brewery - Slippery Rock, PA
"Leroy Brown Burger": 1/2 lb. angus, BBQ sauce, sugar-glazed peppercorn bacon, cheddar cheese, crispy onions w/ a side of hand-cut fries or homemade sweet potato chips
"You win with people." - Woody Hayes
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