Sandwiches

i love grilled cheese and i also love the regular meat cheese lettuce and tomato
 
nerd4hire said:
I used to live in Montreal Canada.

In Montreal they have this thing called a smoked meat sandwich.

Now, you may think you've had a smoked meat sandwich, (sometimes called a corned beef sandwich), but unless you've had one in Montreal, you really haven't.
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I am intrigued - you seem to be describing a corned beef on rye bread sandwich but it sounds like so much more...please educate my Brit virtual tastebuds...

I'm so enjoying this sandwich thread. BTW does anyone really serve sandwiches with meatballs a la Joey from "Friends"?
 
My school has meatballs on bread things, I'm not sure what Joey's sandwhich looks like but prolly better than school food. I try not to look at it.
I'm a big fan of Nutella. sometimes with bananas, or peanut butter, crunchy of course, and bananas...
melted cheese and ham...roast beef muenster cheese mayo, bbq sandwhiches are good too, as is grilled cheese...hm... glad i just had dinner...i can't think of any other sandwhich stuff i like...cept maybe tuna and mayo w/o onions and stuff....philly cheese steaks are pretty good, not sure if technically a sandwhich but...
 
Mr. Pointy said:
I am intrigued - you seem to be describing a corned beef on rye bread sandwich but it sounds like so much more...please educate my Brit virtual tastebuds...

I'm so enjoying this sandwich thread. BTW does anyone really serve sandwiches with meatballs a la Joey from "Friends"?
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Yeah, at one time it was kind of generic. Everything was a corned beef sandwich. Now they diffentiate between corned beef and smoked meat. The difference is subtle if there is any; unless you're talking Montreal smoked meat. It's special. Can't really describe it. You're going to have to fly over there, and try one. There's a place downtown that's famous for it. Ask any cab-driver. It's worth the trip.

On the other matter, what...you guys don't have meatball subs over there? It's like sliced, soft meatballs in a sweet tomatoe sauce, in a submarine sandwich.
 
A great hunk of day-old meatloaf accompanied by whatever greenery is handy. The bread slathered with home made mayonaise. YUM!
 
Mr. Pointy said:
The pix look great OM - the name screams Deep South or "soul food" at the very least - pray elucidate... let me hear you say po' boy!
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Providing a description of the Po' Boy sandwich in my OWN words could never do it justice.
I can tell you that my lady makes a MEAN fried shrimp Po' Boy...my absolute FAVORITE.

I will let this description from the www.gumbopages.com website tantalize you with the details of this fine sandwich.....


THE PO-BOY

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The Bread
What makes a po-boy special is the bread. A po-boy isn't a po-boy unless it's made with good quality, fresh French bread. New Orleans French bread has a crunchy crust with a very light center. The loaves are about 3' in length, and are about 6" in circumference. Time was that many a corner bakery made their own French bread, but there are only three bakerys left in town that make true French bread: Gendusa's, Leidenheimer's, and Binder's. [Note: The "wonderfully stubborn Reising family" were bought out by Leidenheimer's.] Many of the larger grocery stores make bread that they call "French bread," but it's not made in the old brick ovens that the real bakeries use, so it doesn't come out with the same contrast between crust and center.

The Fillings
Roast beef and shrimp are the most popular fillings for a po-boy, but just about anything can be put inside a loaf of French bread and taste good. Freshness and quality are the two most important aspects of what goes inside a po-boy. Many places do an excellent hamburger or cheeseburger po-boy because they can cook the patties to order.
Same goes for seafood fillings like oysters and shrimp. Roast beef and ham are a different story. The average lunch counter doesn't roast their own meat anymore, so the places that do really stand out. A good gravy can go a long way to compensate for not roasting your own meat, which is why some otherwise average places do good barbecue beef and ham po-boys.

There's really no limit to what can be made into a po-boy. Streetcar Sandwiches does a great smothered duck po-boy, for example. Fried catfish is growing in popularity. The low-fat movement has prompted several places to add grilled chicken breasts to their po-boy menus, but the combination of ingredients that make a great po-boy don't lend themselves to restricted diets, so this addition to the menus hasn't been that earth-shaking.

The name "po-boy" is, of course, a shortened version of "poor boy." The name stems from the fact that a po-boy used to be a very inexpensive way to get a very solid meal. The least expensive po-boys on the menu will almost always be those with the cheapest fillings. Luncheon meat, sausage, and French fries. French fries? You betcha! A French fry po- boy with roast beef gravy is a wonderful treat. Watching guys in suits eating French fry po-boys down in the CBD may seem like a "what is wrong with this picture" scene, but you won't understand until you try one. Same for a luncheon meat po-boy with roast beef gravy. Italian and hot sausage po-boys are cheaper than roast beef or shrimp, but they're still good if the sausage is good.


Dressed, or Nuttin' on it ...
This is one of those questions than can hang up a tourist like a deer caught in the headlights. You think you've figured out whatever little place in which you're standing in line. You get to the front of the line, and you order your po-boy. The lady behind the counter asks a one word question: "Dressed?" You look at her like she's crazy. Of course you're dressed! No, silly, what about your sandwich? What do you want on it? Do you want it dressed with lettuce, tomato, pickles, mayo, or do you just want nuttin' on it?
Eating a po-boy either way is proper. Some people just want roast beef, gravy, and maybe a little Creole mustard. Some want theirs dressed all the way, so that the mayo and gravy mix together and fall out of the bread in a sloppy mess. Seafood po-boys are ordered with just butter, maybe butter and ketchup, or with the full treatment. The amount of mayo usually is the key factor in just how messy your sandwich will be. Remember, a po-boy place isn't McDonald's (and thank God for that) -- you'll get yours made the way you want it if you speak up.


Where to go?
OK, all of this sounds good, so now you need to know where to go. It's been said that there's no bad food in New Orleans, just great and mediocre food. I cordially disagree with this one, because of some of the places in the CBD that pass for lunch counters are pretty poor. Not to mention the fact that those abominations called Subway have popped up all over the metro area. For a good po-boy, here are some suggestions:

Mother's, Poydras and Tchopitoulas.
Arguably the best po-boy in town. Skip the roast beef and order the ham with roast beef gravy. If you're really hungry, order the Ferdi, which is roast beef, ham, and debris (roast beef gravy with the pieces of meat that fall in as the roast cooks). No lettuce here; Mother's dresses their po-boys with cabbage. The plate lunches (gumbo, jamablaya, etc.) are also excellent, and the turtle soup is about the best in town, but locals come here for the po-boys. [Note: Mother's has the best baked ham in the known universe. -- Chuck]

Uglesich's, 1238 Baronne St, across from Brown's Velvet Dairy.
The best oyster po-boy in town, beyond a shadow of a doubt. This is a terrible neighborhood, but worth the adventure for lunch. Closes at 4pm.

Liuzza's, 3636 Bienville, Mid-City.
Best Italian po-boys, and the "Frenchuletta," a muffeletta made on French bread instead of the round Italian bread. Liuzza's makes a great tomato sauce, which is why their sandiwches and pasta dishes are winners.

Domilise's, 5340 Annunciation corner Bellcastle, Uptown.
In my humble opinion, the hot sausage po-boy with gravy and Creole mustard at Domilise's is an Intensely Religious Experience. Have a Barq's and some Zapp's Crawtators with it. -- Chuck

Parasol's, 2533 Constance, Irish Channel.
And deep in the heart of the Irish Channel it is, near the Garden District. Parasol's is another quintessential neighborhood joint, famous for it's po-boys as well as the "local color" of its denizens. A madhouse on St. Patrick's Day.

After these, locals from all neighborhoods will normally chime in and advocate their favorites from where they grew up. Many are good, some are just average, but anyone who uses good bread can't be all that bad. I can tell you all about the good places in Metairie and Gentilly. My friend Steve can tell you all about Chalmette and Arabi. Others will put forward places Uptown or in the Quarter. The trick is to follow the locals. If you see everyone ordering meatball and sausage po-boys, you'll know that that place's red gravy is good. If everyone is ordering seafood, you'll get the picture quickly. Step back from the counter for a few customers and see what they're doing. If nobody orders the roast beef, skip it. That usually means it's undistinguished. Go with something that is grilled to order, like a hamburger or hot sausage po-boy. Enjoy!
 
Oldie,
In my humble opinion, the hot sausage po-boy with gravy and Creole mustard at Domilise's is an Intensely Religious Experience.
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That sounds like the one for me - can somebody move New Orleans over to the UK, please?🙂 I think any hope of me having a healthy diet would vanish rapidly if I lived there.

n4h - Now I wish we hadn't driven straight through Montreal on our way to Hamilton 🙂

Buffster - what on Earth is a Booeymonger? It sounds horrible but I'm guessing that it's pretty tasty...
 
OMG i forgot to mention the ultimate toasted cheese sandwich with onions and tomatos!!! OMG is that delicious or wht!!! 😀 im so hungry now
 
I'm sooo embarrassed...I went to NOLA last march and I completely forgot about po-boys...that's all we ate, along with muffalettas, gumbo, crawfish etouffe, red beans and rice, jambalaya...well, you get the picture, we ate our way thru NO. Ironically, the BEST shrimp po-boy we had was in Biloxi Mississippi...quick fried lightly battered shrimp, with lettuce, mayo and some spicy creole mustard on a fresh baguette...heaven! Is it lunch time yet...

As for the meatball subs, I have had a hard time with them since I worked in a pizza/italian restaurant when I was in school...I'll hold off telling you what we called meatball subs...unless you really want to know...
 
Never eat sandwhiches. You'll find that if you only use one slice of bread on the bottom, you can put much more stuff on top of two, then you can put between two 😀

I like to eat it with cheese and tomatoes, or peanut butter and chocolate sprinkles.
 
I have always loved peanut butter and marmalade since i was little then discovered its what americans call peanut and jelly....also have to ask what is meatloaf? ive heard of it obviously but have no idea whats in it...somebody enlighten me please!!

I dont eat a lot of meat so good ole ploughmans for me just cheese and branston pickle no salad as it just gets in the way.

Ive been pregnant before and all i wanted was gherkins and pickled eggs although i get cravings for them anyway i had to have them covered in sugar at the time...also bourban biscuits covered in peanut butter... yummy 😀
 
Meatloaf (in the dwarf house) is hamburger mixed with diced onion, ketchup, spices and some kind of binder (egg, breadcrumbs) mixed together and baked in a loaf pan. There are LOTS of different recepies and I'm pretty sure there are regional differences.
 
killerdwarf said:
Meatloaf (in the dwarf house) is hamburger mixed with diced onion, ketchup, spices and some kind of binder (egg, breadcrumbs) mixed together and baked in a loaf pan. There are LOTS of different recepies and I'm pretty sure there are regional differences.
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hmmm thanks Killerdwarf that sounds yummy...im hungry again now 😀
 
I just realized that in most of the threads I've been posting to lately, I've either talked about food or booze...I'd just like to go on the record and say that no, I'm really NOT an overweight alcoholic, even though it kinda sounds that way🙂.
 
My sandwiches are pretty simple compared to others:

ham and mayonnaise
ham, turkey, mayonnaise, and lettuce
ham, turkey, vinegar & oil, and lettuce
roast beef, mayonnaise, and lettuce
warm, gooey peanut butter without the jelly 😀
 
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