There is no doubt that we're falling behind in the international sandwich race. In a more global economy, our classics are now competing with a broader range of potential sandwiches. We've got some classic models in the US - I think we're probably leading the volume question with offerings and exports like Subway, Quiznos and others. Our best offerings are going to for fresh soft bread - toasted - and loaded up with a whole variety of fixin's.
Vietnamese sandwiches are a totally different bird and gaining ground in the states. that's a more crusty bread with some killer flavor combinations - like a great funky pate pulled chicken - and interesting texture touches like shredded carrots.
Felafel offerings in sandwiches also offer some great options and are growing in popularity around here. Great sauces and realy nice textures from whatever you load in there. I think felafel - with all the loading up is a lot more like an american sandwich because of all the stuff we jam in there.
One of the big things these two other imports are getting right is on the cost of ingredients. We're getting some delicious sandwich options at much lower prices.
One of the annoying things about Quizno's - and to a slightly lesser extent - Subway is that they're almost $10 for a big-ole sandwich.
Felafel and Vietnamese sandwiches are real good, but rely on cheaper ingredients. Mmmm delicious.
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I ain't had no vietnam sammiches yet, but they got some at this pho place round the kona. May give it a try.
When speaking on any food related topic, you have to ask the classic question. There's good sammiches, of all kinds, no doubt, but what's the best sammich with weeds as an ingredient?
Yes, some of us eat sammiches with weeds, because it enhances the eating experience knowing there is an additional organic (if not wholly salubrious) connection to the soil.
My favorite kind of weeded up sandwich is the so-called South Side Patty Melt. Grill up a lump of ground turkey, some carmelized onions, a slice of cheese (see the S.M.'s grilled cheese entry for suggestions) and your sour dough bread, slather liberally with stone ground mustard, garnish with chips and a lemonade--add a sprig of lightly smoked weed--and kaboom-pow-blam--you are ready to watch the second half of that DVD.
Good point, the plunge. Remember whenever you're going to be adding weeds to sammich or other cooking application, you gotta hot-it-up first. That activates the goodness. Without hotting-it-up, you're just eating expensive cabbage.
I like how you're using Turkey. Good to be heart-conscious and whatnot. A great way to accomodate weeds into that sammich would be to chop it fine (some use a coffee grinder - methinks that's overkill)and sautee it in with the carmelized onions.
Mmmm... That should hold you until the special features.
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