Part of the reason I subscribe to some of the channels that I do (Sandwiches of History, Lock Pickiny Lawyer, etc) is because of the familiar pattern they establish that's comforting. Also because they're awesome.
The pepper-tomato-onion trio's a rock solid base, but it's kind of plain on its own. Definitely one that holds a lot of potential for the plus-up, though.
I don't know about y'all,but "Tomato mixture sandwich" doesn't exactly scream "good eats".How about "tomato salad sandwich" or "Tomato confetti salad sandwich".Tomato mixture sounds like a fertilizer.
Adding cilantro for flavor, and those chips for flavor and crunch, was a really good idea. I would have used less mayo to lower the fat content, just enough to bind the ingredients together. One commonality of many of the old sandwiches is the butter on the bread. Even when the filling was fatty, they put that extra fat on the bread. The custom still survives. The first sandwich my east coast ex-wife made for me was bologna on thickly buttered bread. It was too much fat in on place for me, so I ended up doing almost all of the sandwich making and cooking. Every time I see bread being buttered I'm reminded. I quit using butter many years ago, for that reason and others-- except on the rare occasion when I dine in a restaurant, then I will indulge in the decadence of real butter and set olive oil aside for the time.
I love when the guest hosts does the "a goooo" homage.
Part of the reason I subscribe to some of the channels that I do (Sandwiches of History, Lock Pickiny Lawyer, etc) is because of the familiar pattern they establish that's comforting. Also because they're awesome.
How appropriate that the guest host for an online sandwich show is named... Reuben.
This guy's "a gooooooooo" game is on point.
You know making good sandwiches is in your soul when your first name is one of the best sandwiches ever
this guest’s impression was on point!
The pepper-tomato-onion trio's a rock solid base, but it's kind of plain on its own. Definitely one that holds a lot of potential for the plus-up, though.
Oh his plus up including a shout out to the other channel! Perfect great guest
mmm that's a genius plus-up. I'd eat that (maybe a bit less mayo)
Dukes always gets a thumbs down from me
I say use what you like!
I don't know about y'all,but "Tomato mixture sandwich" doesn't exactly scream "good eats".How about "tomato salad sandwich" or "Tomato confetti salad sandwich".Tomato mixture sounds like a fertilizer.
1936 people named it. Go figure, huh?
Good guest host!
Great impression.
8/10 on the "a gooo"
Adding cilantro for flavor, and those chips for flavor and crunch, was a really good idea. I would have used less mayo to lower the fat content, just enough to bind the ingredients together.
One commonality of many of the old sandwiches is the butter on the bread. Even when the filling was fatty, they put that extra fat on the bread. The custom still survives. The first sandwich my east coast ex-wife made for me was bologna on thickly buttered bread. It was too much fat in on place for me, so I ended up doing almost all of the sandwich making and cooking. Every time I see bread being buttered I'm reminded. I quit using butter many years ago, for that reason and others-- except on the rare occasion when I dine in a restaurant, then I will indulge in the decadence of real butter and set olive oil aside for the time.
this butter spread was hard to watch
That’s a “sofrito” sandwich!
Needs bacon! 🥓
Mayo And butter, 'cause......?
...old recipes be like that
Naughty naughty
For me cilantro is not a gooo. I would like it without though.
When you have the same name as a famous sandwich you know it will be good.