Sandwich Faves?

Good Evening,

Cuban Sandwich.

Photo Courtesy: 123Rf.

Sandwich Italian Provolone with

Mortadella with green olives, basil,

and tomato & to dress: Dijon.

There must be over a million types of sandwiches from A to Z from all corners of the globe.

Which are your 10 favorites ?

Mine are:

1) shrimp salad

2) tuna salad

3) chicken salad

4) Italian eggplant parmigiana on a Hero

5) Italian meatballs on a Hero

6) Gyro

7) hot Cuban sandwich

8) Italian Prosciutto Ham with Provolone grilled with tomato on chipata

9) Caprese ( mozzarella di bufala, tomato, basil and Evoo )

10) leftover meatloaf on Italian baguette

Look forward to hearing your faves.

Have lovely evening,

Margi.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Ciao Melissa,

Would enjoy knowing, how do prepare ur tuna salad ?

Thanks again for ur input.

Margi.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Low sodium canned tuna, finely chopped celery, pickles, and sweet onion, with garlic aoli if I have it or mayo if I don't.

Melissa

http://carpelibris.wordpress.com/

Hoser, Good Afternoon,

As always, thanks so much for your contribution. I can see we are leftover Meatloaf aficionados, fans ...

I would truly enjoy having a Philly Cheese Steak recipe on board our Forum ... Could you be so kind as to provide yours when you can.

We always have our little Office get together on 31st, and bring or prepare a dish at the Magazine Kitchen, and thus, this shall be perfect ...

Is your meatloaf recipe aboard in Italian Section by chance ?

Thanks again in advance,

Margi.

Thanks so much.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Buonasera Melissa, Good Afternoon,

Thanks for your feedback, contribution and for posting your tuna salad recipe.

I have a question for you; have you ever tried to use a tablespoon of Extra virgin olive oil in place of the mayonnaise or ali oli, to provide the texture and consistency of holding the tuna salad ingredients together ?

This is a wonderful means of avoiding the mayo jar.

I use an electric mixer for 3 to 5 seconds to create a coarse paté or mousse type texture ...

Here is mine:

garlic - 2 cloves

1 tblsp. Evoo

2 tblsps. parsley or dill

salt and freshly ground black pepper

Tuna of choice ( I employ Spanish Ventresca in Evoo, and drain it; Ventresca, which is the white tuna belly ) similar to Albacore in the USA

1 celery stalk small

2 tlbsps. scallion or onion or shallot ( choice noted )

*** Mince / dice veggies and combine to paté with electric mixer ...

I also prepare my chicken salad and shrimp salad more or less in same fashion, possibly with a change of fresh herbs or spices ...

Look forward to your views.

Kind regards. Margi.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

for me, almost anything, especially with BACON!

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I haven't, but it sounds good.

Melissa

http://carpelibris.wordpress.com/

Gareth,

Thanks for your contribution. Is it a spread for bread ? A syrup ? A buttery consistency ?

What is the taste profile of Yeast Extract and texture like ?

Thanks in advance.

Margi.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

"You either love it or hate it it

And, unless you grew up with it, you probably won't love it. Oh, wait. That's wrong. Forget the "probably" part.

In all due respect to Gareth, Margi, it's a rather simple flavor profile to describe. Just imagine eating mouldy shoe leather and you'll be pretty close.

Brook and Gareth,

Thanks so much for your feedback and interesting tasting & texture profile ...

I am such a curious woman ... Cool

At some time in the near future, I shall have to do an Espresso Spoon Tasting !

Thanks again for all your input.

Margi.

Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.