The basic is Pepper turkey, bacon and Russian dressing. I add cucumber, tomato, spinach leaf and artichoke hearts on dutch crunch and tell them to double up on the Russian dressing. I like my sandwiches dripping.
Don’t have many sandwich chains here apart from Subway. But, if I’m just referring to a homemade sandwich, I like curried egg. A bit of an Australian staple.
It’s basically just boiled egg mashed up with some curry powder and Mayo thrown in. Doesn’t sound all that appealing but if you’re into basic egg sandwiches it’s worth giving it a try.
Seafood and Crab (I assume fake crab and I am okay with that) from Subways used to be good, stress used to be, they use to scoop in on side by side down the bread, now they just put it in few spots and spread it thin... cheap shits. They pull that shit with the tuna too. Which Wich can do a good one better now.
I like a good grinder. Nice big french roll with some italian cold cuts--capicola, mortadella, maybe some prosciutto--then put some finely shredded lettuce, tomato and roast peppers in there along with some provolone cheese. Finish with oil and vinegar and a dash of oregano, salt, and pepper.
Simple and satisfying. No pesto...no avocado...no blah blah blah....just some simple but quality ingredients. Wish we had more sandwich places like this in California but Californians always want to make simple things like a sandwich into something special, which imo defeats the purpose.
I like a good grinder. Nice big french roll with some italian cold cuts--capicola, mortadella, maybe some prosciutto--then put some finely shredded lettuce, tomato and roast peppers in there along with some provolone cheese. Finish with oil and vinegar and a dash of oregano, salt, and pepper.
Simple and satisfying. No pesto...no avocado...no blah blah blah....just some simple but quality ingredients. Wish we had more sandwich places like this in California but Californians always want to make simple things like a sandwich into something special, which imo defeats the purpose.
I like a good grinder. Nice big french roll with some italian cold cuts--capicola, mortadella, maybe some prosciutto--then put some finely shredded lettuce, tomato and roast peppers in there along with some provolone cheese. Finish with oil and vinegar and a dash of oregano, salt, and pepper.
Simple and satisfying. No pesto...no avocado...no blah blah blah....just some simple but quality ingredients. Wish we had more sandwich places like this in California but Californians always want to make simple things like a sandwich into something special, which imo defeats the purpose.
@pyro1245: "I worked at JMikes for a while in college. It's a top-tier sub shop."
Did you get free subs?
Heh. Like, so many. I was a manager there for a few years as well.
...but I think my greatest creations were the pizzas. Take the frozen bread and thaw it, add some oil and press it really thin. Meatball pizza, Italian pizza, philly cheese steak pizza. The only limit was my imagination. Honestly I think they were better than most if not all pizza I've had anywhere.
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