Seeing how expensive deli meat is it sure seems like roast beef sandwiches would be cheaper to make if you did your own roast and sliced it thin. Are there any
I have a sandwich that says "sell by 11/4". The sandwich is white bread, provolone cheese, turkey breast, and some lettuce wrapped in a plastic bag. I went to
Maybe it's called something else, but to me a grilled cheese sandwich with extra stuff in it is an "ultimate". The extra stuff I'm referring to is generally tom
I'm trying to figure out if there's a sort of "etiquette" to it, like there is with wine. Obviously, some sandwiches just "go" with a certain bread, like cream
Sometimes when I buy lunch meat cuts, from the supermarket, they quickly get slimy on the outside. Regardless of the date which is indicated by the sticker. I
I want to do some cheese steak at home. I was wondering what kind of meat should I buy. What part?
it's my first time asking here so I am not exactly sure if this question is off-topic or not. So here's the question. My mother made something with shredded bee
I enjoy both toasted and grilled cheese sandwiches, but I generally only alternate between havarti and muenster cheese. I would like to branch
When I make a sandwich to eat fresh, I pretty much always toast the bread. When I pack a sandwich to eat later, however, I don't. I've always thought that eatin
I think its provolone, salami, ham, prosciutto, lettuce, tomatoes, onion, oil and vinegar. But I know that is just one variation. Is there
I have a basic but serviceable waffle iron I bought at a charity shop for a fiver. If I don't mind a waffle pattern on my sandwich, is there any real need for a
In New York I've had assorted sandwiches on "Torpedo rolls". They are quite unique in flavor and texture unto themselves. I am a hobbyist baker and can't seem
A shooter's sandwich is intended to be eaten a long time after it is made. I understand that it originated, pre-refrigeration, as a meal that could be prepared
I found this open-faced sandwich-like creation in several French-style bakeries in East Asia. The bottom is a narrow piece of toast. On top of this toast the d
I've seen many hundreds of sandwich making machines in my life, and I noticed that in the vast majority of them, there is a diagonal protrusion that makes sandw
I want to prepare a homemade bread, wrap, pita, or tortilla-like food, something to make in advance on weekends, to later fill with typical sandwich fillings, s
So you go to a deli, pizza place, or any number of places that will sell you a 12"+ hot sandwich (e.g. a philly cheeseteak). You eat half and save the other ha
I'm just learning to cook, I'm from India so sorry if my question is too stupid. I made a sandwich following the recipe given on some blogs, using chicken salam
When making a cold deli meat sandwich or a burger, does layering the solid ingredients and condiments in a different order change the taste or mouth-feel? If so
I sometimes make sandwich wraps using water, flour, salt and oil. I mix salt, wheat flour and a tiny bit of olive oil and add hot water until I get a homogene