I never liked peanut butter when I was a kid, so I made cream cheese and jelly, preferably with Philadelphia brand cream cheese and Welch’s grape jelly.
@heartny Often i’ll add cream cheese to a PB&J, sometimes putting the CC on a third slice of bread.
Great combination imho. Wonderful with a cup of hot chocolate.
PB&J with slices of banana! I do love a grilled cheese, the classic BLT, and a good chicken salad sandwich - but all of those have more steps. Since we’re going with best simple, for me it’s hard to beat the PB&J+b.
@kittykat9180 OK, But to me both preserves & jelly are the same. I use both & Honey too! So a PB & sandwich is great!
Yes I like Tuna & Chicken salad too! BUT not with PB!
@mycya4me, preserves (and jam) has fruit pieces in it. The fruit makes all the difference for me.
You’ve obviously never tried my tuna and PB sandwich.
There is no easy way to describe this. It’s a fried egg sandwich with the bun made from a Rye & Pumpernickel grilled cheese sandwich. Just a whole lot of yum. Now if you have 12 hours to kill, I can go to an entirely different level
The first is an English shooter’s sandwich. Basically hollow out a big loaf of sourdough, grill a giant ribeye and sauté some onions and shove it all in the hole. Add any other roasted veg you like
Then wrap it in parchment paper, tie it up with butchers twine and put a cutting board on top with as much weight as you can on top and smoosh it for 6-12 hours. Perfect for a hike or a picnic. Just don’t forget a good knife.
Now if you want to smell like a camp fire all day, get some hickory going on an offset smoker and drop a well seasoned pork shoulder on and smoke it for the better part of a day. While it’s smoking, make a nice slaw with asian cabbage, mayo, sugar, vinegar and a splash of sesame oil and shoyu soy sauce. Also make some infused pickles if you have some fresh cucumbers on hand. I did cheat however and used King Hawaiian buns. Baking and smoking is too tiring Lots of yum though.
@phendrick@xobzoo Ok, Mr. H, you just put me on another tangent. (I heard you like tangents ). When I got started in the IT world 25+ years ago I used to do work for Dean Young, son of Chic Young, the creator of Blondie. Dean took over when his dad retired.
Nicest guy in the world. He had more money than most small countries, but he and his wife were so down to earth. He’d always throw me an extra twenty or two and tell me to take my girl out for a drink. Always.
One time as I was finishing up working at his place, he asked what I doing for the weekend. I told him it was my girlfriend’s (now wife) birthday and we were probably going to grab dinner somewhere. He asked me for my address and less than 48 hours later this arrived via FedEx. Dude was a class act.
@Kyeh@phendrick@xobzoo That is a full 8 x 10 hand drawn original. And it just occurred to me that come this next June, I’ll have had it longer than I haven’t It was circa 1997. I’ve probably said I should frame it more than a few dozen times.
@capnjb@xobzoo That’s a tremendous keepsake! i started reading “Blondie” over 70 years ago! That and Dennis the Menace were my two favorite Sunday and daily comics.
@capnjbWell… I, for one, am certainly glad I told my jokeasked my question.
I don’t know that I’ll ever get around to making any of the sandwiches pictured/described, but I will certainly be keeping track of these recipesdescriptions. They will at least inspire me to try some experiments at some point.
I am compelled to wonder how long is the optimal sandwich squishing time. I’ve certainly done plenty of compressed sandwiches in my day, but they’ve just been me leaning on it for a few seconds. I suppose stacking the weight on it for multiple hours is like a post-marinade? If that’s the case, then 30s vs 10m is probably no difference, but 10m vs 1h, and 1h vs 10h could be very noticeable.
(Do we know anyone seeking a PhD in food science who would be willing to make this their thesis?)
@capnjb@Kyeh@phendrick I’m at least mildly jealous of your [wife’s] personalized Blondie drawing!
The closest I’ve ever gotten to that was the summer I worked at a local restaurant named Blondie’s, which was basically an off-brand Arctic Circle. (the Arctic Circle was not being successful, and the franchise was not renewed… blah blah blah… new owners made it a technically-unbranded-but-otherwise-the-same-relaunch, with the addition of deli-style sandwiches and an unlicensed name)
Where was I? Oh, it was called “Blondie’s” and may have had some art that purposely called to mind the Dagwoods. (I actually can’t remember; it was ca. 2001.) I’m sure it would never have survived a legal battle if anyone pressed charges, but small towns are often able to avoid public attention.
So the moral of the story is … umm … your personalized card is probably worth more (both then and now) than my time working in that restaurant, which is only tangentially related.
(TODO: search for “yo dawg I heard you like tangents”)
All I got out of my Blondie experience was a few minimum wage paychecks and the lifelong knowledge that I am not designed for food service (or any public-facing customer interactions). Which I guess is valuable, but I already suspected it, and it’s something that would’ve been obvious in almost any setting.
I waitressed in high school and college - I think everyone should work at least once in a public service job. It was actually a good thing for me; I was very bashful but I learned how to put on a public persona and that was a valuable thing to learn.
@capnjb@Kyeh@phendrick@xobzoo
Agreed about the public service (or at least customer service) job. My first real job was on the customer service phones of the Circulation Department of the Miami Herald. I learned a lot of things that have been valuable ever since.
Two slices of bread (I use multigrain), peanut butter on both slices, sliced banana in the middle, butter the outsides of the bread, grill until nicely browned and peanut butter is gooey. Yum! (Have a napkin handy.)
@macromeh wow! Yes I use a whole grain & Jif Natural Creamy. For a 'Nana sandwich I use 3 slices of Bread, the Banana is so long I cut it in half & put one half the Two slices & the 3 on top.
@IndifferentDude my FIL would work third shift at Kodak and they’d make limburger, raw onion and hot mustard sandwiches. I’d hate to be the one guy not partaking…
Ketchup.
Grilled cheese
@heartny with a thin slice of tomato
@capnjb @heartny And avocado.
@capnjb @heartny @macromeh Why would you ruin a delicious grilled cheese with tomato?! OH THE HUMANITY!!!
Toast up bread, butter it, fry up some tempeh, fresh greens and a tomato, add some avocado
Grilled ham and cheddar or even brie
@Cerridwyn grilled ham and cheddar is my favorite!
I don’t make my own sandwiches; I rely on sub-contractors.
Chicken salad
@tweezak I buy deli four-packs of chicken salad. Use on Franz Hawaiian hamburger buns. Super fast and really hits the spot.
Egg sandwich
@iluvmingos needs green olive, than you got something
/image egg and olive sandwich
Avocado
(Pretend it’s just the cheese sandwich, not all that writing about it.)
BP&J is the "best simple sandwich, but BLT is the best overall sandwich.
@phendrick Welp, meant to type “PB&J”.
@phendrick, I thought it was a new kind of sandwich you were going to tell us about. You got me excited for nothing.
@phendrick I dunno about gasoline and jelly… that sounds like napalm… not so tasty.
@phendrick PBJLT?
/showme a monte cristo sandwich with maple syrup.
BLT
Bologna
A hotdog is a sandwich, right?
@lonocat Yes, especially when it makes some people’s heads explode.
@blaineg @lonocat No. A hot dog is a taco.
@blaineg @lonocat @yakkoTDI Tell me more.
/showme the Best PB & j sandwich
@mediocrebot It’s certainly one of the prettiest PB&Js.
@heartny I think if I tried to eat that sandwich I would wind up wearing as much as I consumed.
(But I do approve of J between two layers of PB.)
I feel like there’s something odd about the tip of that knife.
It feels like it bends upward, but maybe it just ends in a weird point?
@xobzoo And I’m wondering how its top surface seems to be reflecting the wood grain below it?
PB, without the J
@somf69 PB & Banana slices, then?
Baloney and cheese.
I never liked peanut butter when I was a kid, so I made cream cheese and jelly, preferably with Philadelphia brand cream cheese and Welch’s grape jelly.
/showme a cream cheese and jelly sandwich
@heartny My mother used to make me cream cheese and fresh apple sandwiches. Hmm, those are good, I should start making them again.
@heartny Often i’ll add cream cheese to a PB&J, sometimes putting the CC on a third slice of bread.
Great combination imho. Wonderful with a cup of hot chocolate.
Simple egg salad.
Chopped up egg, mayo, mustard.
PB&J with slices of banana! I do love a grilled cheese, the classic BLT, and a good chicken salad sandwich - but all of those have more steps. Since we’re going with best simple, for me it’s hard to beat the PB&J+b.
@Zendriver I have not has PB& J w/ 'Nana, But I did have for lunch today a PB Nana sandwich!
My tuna salad is not simple. So I have to go with PBP (peanut butter and preserves because jelly is blah)
@kittykat9180 OK, But to me both preserves & jelly are the same. I use both & Honey too! So a PB & sandwich is great!
Yes I like Tuna & Chicken salad too! BUT not with PB!
@mycya4me, preserves (and jam) has fruit pieces in it. The fruit makes all the difference for me.
You’ve obviously never tried my tuna and PB sandwich.
@kittykat9180 Sadly Nope, I also don’t like to toast my Tuna or Chicken salad sandwich!
Turkey and sharp cheddar with some grainy mustard.
@natertots Save time making the sandwich and use Red Dragon. Welsh made Cheddar cheese with mustard seed and ale.
@natertots @yakkoTDI Yum.
@yakkoTDI Ooooo… nice! I’ll have to see if I can find that.
@natertots @yakkoTDI Costco has/had some Apple Pie Cheese, it was actually pretty good.
@blaineg @natertots I never understood the cheese on apple pie thing.
@blaineg @natertots @yakkoTDI What IS “Apple Pie Cheese?” As opposed to just cheese that you decide to put on apple pie?
@Kyeh @natertots @yakkoTDI Hmm, first I’ve heard of cheese on apple pie. Sounds weird.
This is apple pie cheese.
There is no easy way to describe this. It’s a fried egg sandwich with the bun made from a Rye & Pumpernickel grilled cheese sandwich. Just a whole lot of yum. Now if you have 12 hours to kill, I can go to an entirely different level
@capnjb I hope the 12 hours is to describe the process and/or options related to it, and not the time it takes to actually make the sandwich…
(Though now you’ve caused me to ponder what a 12-hour sandwich could be like.)
@xobzoo Heh… well, I’ve give you two options
The first is an English shooter’s sandwich. Basically hollow out a big loaf of sourdough, grill a giant ribeye and sauté some onions and shove it all in the hole. Add any other roasted veg you like
Then wrap it in parchment paper, tie it up with butchers twine and put a cutting board on top with as much weight as you can on top and smoosh it for 6-12 hours. Perfect for a hike or a picnic.
Just don’t forget a good knife.
Now if you want to smell like a camp fire all day, get some hickory going on an offset smoker and drop a well seasoned pork shoulder on and smoke it for the better part of a day. While it’s smoking, make a nice slaw with asian cabbage, mayo, sugar, vinegar and a splash of sesame oil and shoyu soy sauce. Also make some infused pickles if you have some fresh cucumbers on hand. I did cheat however and used King Hawaiian buns. Baking and smoking is too tiring
Lots of yum though.
@capnjb @xobzoo
/image Dagwood Bumstead sandwich
@capnjb @xobzoo How do you cut the English shooter’s sandwich - in wedges?
@phendrick @xobzoo Ok, Mr. H, you just put me on another tangent. (I heard you like tangents
). When I got started in the IT world 25+ years ago I used to do work for Dean Young, son of Chic Young, the creator of Blondie. Dean took over when his dad retired.
Nicest guy in the world. He had more money than most small countries, but he and his wife were so down to earth. He’d always throw me an extra twenty or two and tell me to take my girl out for a drink. Always.
One time as I was finishing up working at his place, he asked what I doing for the weekend. I told him it was my girlfriend’s (now wife) birthday and we were probably going to grab dinner somewhere. He asked me for my address and less than 48 hours later this arrived via FedEx. Dude was a class act.
@Kyeh @xobzoo Wedges worked, but I’d recommend thinly slicing the beef first so it’s not such a mouthful
@capnjb @Kyeh @xobzoo Is it just me or does the first pic of the English shooter’s sandwich look like it is filled with worms?
@Kyeh @macromeh @xobzoo That is the question.
@capnjb @phendrick @xobzoo Oh, wow - that card is a treasure!!!
@capnjb @macromeh @xobzoo It’s you - although now I see it, yick.
@Kyeh @phendrick @xobzoo That is a full 8 x 10 hand drawn original. And it just occurred to me that come this next June, I’ll have had it longer than I haven’t
It was circa 1997. I’ve probably said I should frame it more than a few dozen times.
I should probably frame it.
@capnjb @phendrick @xobzoo FRAME IT NOW!!!
@Kyeh @phendrick @xobzoo Funny you should say that, I’ve been thinking about doing that.
@capnjb @Kyeh @macromeh @xobzoo i know i’d never mistake worms (yuck) for grilled onions (yum)
@capnjb @xobzoo That’s a tremendous keepsake! i started reading “Blondie” over 70 years ago! That and Dennis the Menace were my two favorite Sunday and daily comics.
@capnjb Well… I, for one, am certainly glad I
told my jokeasked my question.I don’t know that I’ll ever get around to making any of the sandwiches pictured/described, but I will certainly be keeping track of these
recipesdescriptions. They will at least inspire me to try some experiments at some point.I am compelled to wonder how long is the optimal sandwich squishing time. I’ve certainly done plenty of compressed sandwiches in my day, but they’ve just been me leaning on it for a few seconds. I suppose stacking the weight on it for multiple hours is like a post-marinade? If that’s the case, then 30s vs 10m is probably no difference, but 10m vs 1h, and 1h vs 10h could be very noticeable.
(Do we know anyone seeking a PhD in food science who would be willing to make this their thesis?)
@capnjb @Kyeh @phendrick I’m at least mildly jealous of your [wife’s] personalized Blondie drawing!
The closest I’ve ever gotten to that was the summer I worked at a local restaurant named Blondie’s, which was basically an off-brand Arctic Circle. (the Arctic Circle was not being successful, and the franchise was not renewed… blah blah blah… new owners made it a technically-unbranded-but-otherwise-the-same-relaunch, with the addition of deli-style sandwiches and an unlicensed name)
Where was I? Oh, it was called “Blondie’s” and may have had some art that purposely called to mind the Dagwoods. (I actually can’t remember; it was ca. 2001.) I’m sure it would never have survived a legal battle if anyone pressed charges, but small towns are often able to avoid public attention.
So the moral of the story is … umm … your personalized card is probably worth more (both then and now) than my time working in that restaurant, which is only tangentially related.
(TODO: search for “
yo dawg I heard you like tangents”)All I got out of my Blondie experience was a few minimum wage paychecks and the lifelong knowledge that I am not designed for food service (or any public-facing customer interactions). Which I guess is valuable, but I already suspected it, and it’s something that would’ve been obvious in almost any setting.
@capnjb @phendrick @xobzoo
I’m seriously jealous of the Blondie drawing!
I waitressed in high school and college - I think everyone should work at least once in a public service job. It was actually a good thing for me; I was very bashful but I learned how to put on a public persona and that was a valuable thing to learn.
@capnjb @Kyeh @phendrick @xobzoo
Agreed about the public service (or at least customer service) job. My first real job was on the customer service phones of the Circulation Department of the Miami Herald. I learned a lot of things that have been valuable ever since.
Fresh sourdough (toasted or not), butter, Brie or blue cheese.
Two slices of bread (I use multigrain), peanut butter on both slices, sliced banana in the middle, butter the outsides of the bread, grill until nicely browned and peanut butter is gooey. Yum! (Have a napkin handy.)
@macromeh wow! Yes I use a whole grain & Jif Natural Creamy. For a 'Nana sandwich I use 3 slices of Bread, the Banana is so long I cut it in half & put one half the Two slices & the 3 on top.
Our family sandwich is peanut butter and mustard. The acid of spicy brown mustard gives the peanut butter a bite that is fabulous
@Bendalyre
/giphy intrigued
Liverwurst w/ Slice of Onion & Hot Mustard!! Yum Yum!!
/giphy get in my belly
@IndifferentDude my FIL would work third shift at Kodak and they’d make limburger, raw onion and hot mustard sandwiches. I’d hate to be the one guy not partaking…
Pastrami on rye
PBnoJ
Am I the only one here that doesn’t like PB?!?
@ragingredd My husband didn’t like it, even though he loved peanuts!
My dad grew up in the depression and would tell me about jam sandwiches:
Take two slices of bread and jam them together!