tag:blogger.com,1999:blog-7310300.post5381091119948316890..comments2023-11-05T01:45:22.134-07:00Comments on i like to cook: Sandwich Week! Day ThreeSarahttp://www.blogger.com/profile/14519799778366176741noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7310300.post-64761332569793215232007-04-26T18:18:00.000-07:002007-04-26T18:18:00.000-07:00All very, very, very good comments. I think my sa...All very, very, very good comments. I think my sandwich consumption is going to increase too Mary!Sarahttps://www.blogger.com/profile/14519799778366176741noreply@blogger.comtag:blogger.com,1999:blog-7310300.post-17053972324274076452007-04-26T16:53:00.000-07:002007-04-26T16:53:00.000-07:00For a special sandwich it would be on a croissant,...For a special sandwich it would be on a croissant, but apparently you shouldn't have those everyday. So for my run of the mill sandwich I like some sort of multigrain with lots of bits in it.Brilynnhttps://www.blogger.com/profile/14417842674245229914noreply@blogger.comtag:blogger.com,1999:blog-7310300.post-24025221725978191282007-04-26T15:39:00.000-07:002007-04-26T15:39:00.000-07:00Ahh, sandwiches. To me, the epitome of comfort fo...Ahh, sandwiches. To me, the epitome of comfort food. I think it has something to do with our culture. P.J. O'Rourke (New Hampshire's own, BTW) wrote in his book, "All The Trouble in the World", the Vietnamese will turn anything into a soup and Americans will turn anything into a sandwich. And it's true. C'mon, how many of you have had a spaghetti sandwich? We all have, admit it. Starch upon starch, maybe with a little left over red sauce. <BR/><BR/>One of the top sandwiches? Fried egg on that airy, nutrition-void white bread with ketchup. Keep your 9 or 12 grain, whole wheat bread for stuffy sandwiches, the fried egg needs Wonder bread or a reasonable facsimile. And so does the Thanksgiving evening turkey sandwich. And who hasn't put leftover mashed potatoes on that sandwich, speaking of starch on starch?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7310300.post-75309384635052145912007-04-26T14:53:00.000-07:002007-04-26T14:53:00.000-07:00I usually want breads with some whole grain flavor...I usually want breads with some whole grain flavor to them and that's generally what I like to bake. For a speciality sandwich like a Reuben, I want rye. BLTs I can be happy with a lot of different breads. Regardless of what's in the middle, I'll take a whole grain over a white if it's avilable.<BR/>I've been experimenting with freezing smaller sized unbaked loaves so that I don't have 2 or 3 loaves in the house for just the two of us and that has allowed me to bake fresh and have a couple of choices frozen.MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.comtag:blogger.com,1999:blog-7310300.post-84923567458739547642007-04-26T12:49:00.000-07:002007-04-26T12:49:00.000-07:00Reminded me of the croque-monsieur in France. They...Reminded me of the croque-monsieur in France. They are all in the same breed. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7310300.post-20453150731702531902007-04-26T08:36:00.000-07:002007-04-26T08:36:00.000-07:00Sara you are KILLING ME... I am going to have eat...Sara you are KILLING ME... I am going to have eat sandwiches every day for the rest of the year at this rate of great sandwich ideas from you and the comment section of this little theme. I agree with peasantwench, the type of bread completely depends on the sandwich and in my case what type of bread I've baked that week. If I have a particular sandwich like a Reuben on our weekly menu, then I will bake the special bread required for that sandwich. Meaning sometimes we have two types of bread in the house!breadchickhttps://www.blogger.com/profile/04376772267923924607noreply@blogger.comtag:blogger.com,1999:blog-7310300.post-50543539749494917392007-04-26T08:23:00.000-07:002007-04-26T08:23:00.000-07:00It depends on the sandwich. For chicken burgers, ...It depends on the sandwich. For chicken burgers, I make my own Focaccia buns. For fake philly cheese steaks, I use sub buns. Because we have trouble finishing a whole loaf of bread before it goes mouldy, I mainly use buns - brown when I can get them. Occasional sandwiches require a white baguette though, and when we go to PolCan, we always buy the rye bread and make sandwiches with edam and polish sausage until the bread turns.Morganhttps://www.blogger.com/profile/07173746904946406303noreply@blogger.com