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Mmm... Sammiches!

Discussion in 'Swamp Cook Shack' started by WhattaGator, May 22, 2019.

  1. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    They're about the most popular food group in the World!
    From a Pastrami on rye, a Philly Cheesesteak, an Italian Sub, or a Tuna fish on Toast, and with the increasing popularity of various nationalities contributions, the Bahn Mi, Cuban, etc... the combinations and flavors are endless!

    What are some of YOUR favorite sandwich builds??
  2. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Every once in a while, I get the urge to make myself a sandwich that I used to get in some of the great delis in the NYC area;

    Roast Beef Special;

    2 Slices Thick cut (Pullman loaf style) White Bread, toasted
    6 Oz. Rare Roast Beef, sliced thin
    3 Oz. Deli-Style Chopped Chicken Livers
    Thick Sliced Sweet Onion
    2 Slices Lg. Beefsteak Tomato
    2 Multi-layered "pulls" of Iceberg Lettuce
    Prepared Horseradish
    Salt & Pepper

    Building the Sandwich;

    Spread Mayonaisse on both pieced of toast, spread a little of the horseradish in with it.
    On bottom piece of bread, put one "pull" of lettuce (about 2-3 leaves) to keep the bread from getting wet.
    Place the Roast Beef next. Spread some Horseradish over the top of the meat.
    Add the Onions, then spread the Chopped chicken livers over top.
    Add the Tomatoes, add a pinch of Salt & pepper.
    Top with the rest of the lettuce, then the other piece of toast.
  3. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    Ok... Time to put together a great sandwich from a few recipes found here...

    "Low Country" Pulled Pork Sandwich


    8 Lg. Potato Rolls
    3 Lbs. Hot Pulled Smoked Barbeque Pork Butt ( recipe in "smokin' and grillin" thread)
    1 1/2 Lb. Cole Slaw (recipe in "salads and slaws" thread)
    1 1/3 Cups Barbeque Sauce (recipe in "smokin' and grillin' thread)
    1 Bottle Hot Sauce


    Easy stuff....

    Toast the rolls, if desired.
    Gently add about 1/3 Cup to the pulled pork, toss to evenly coat.
    Place 6 Oz. Pulled pork onto the bottom of each roll
    Add 3 Oz. Cole Slaw on top of the pork
    Set out the additional Barbeque sauce and the hot sauce for people to add on top.

    What a freakin' great sandwich!! (Ya' just gotta add the hot sauce!):D
    • Like Like x 1
  4. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    My idea of....

    The Ultimate Grilled Cheese Sandwich (Get ready for this beauty!)

    For each sandwich....


    1 Whole Maine Lobster, partially steamed, tail, claw, and leg meat picked
    2 Thick (about 3/4") slices Sourdough Bread
    3 Tbsps. Mascarpone Cheese
    4 Oz. Cheddar Cheese, sliced
    6 Oz. Fresh (preferrably) or sliced Mozzarella Cheese
    6 Oz. Marinara Sauce
    3 Oz. Heavy Cream
    1 1/2-2 Oz. Vodka
    1/4 Tsp. Crushed Red Pepper Flakes
    1/4 Cup Butter
    Pinch Old Bay Seasoning
    Pinch Cayenne Pepper
    Pinch Paprika
    Pinch Kosher Salt
    Pinch Ground Black Pepper


    In saute' pan, over medioum-high heat, melt about 2 Tbsps. Butter.
    Rub the lobster with the Old Bay, Cayenne, Paprika, Kosher sat and Black Pepper, and saute' the lobster lightly, making sure to not overcook.
    Set aside.
    In same saute' pan, put the Marinara sauce, and add the vodka. If you have a gas stove, tilt the pan to flame off the alcohol, if not, light it with a Bar-B-Q grill lighter.
    Once the alcohol is burned off (for the most part, at least), add the Heavy Cream. Reduce heat, add the cruched red pepper flakes, and reduce the sauce by 1/3 - 1/2.
    Remove from heat.

    In a large skillet or on a griddle....

    Generously butter the sourdough.
    Chop the Cajun seared Lobster into large chunks
    Place half of the Mascarpone Cheese on the bread, followed by 1/2 of the Mozzarella.
    Put all of the whole lobster meat on top.
    Ladle about 3 Oz. (MAYBE a bit more)of the "Vodka Diavolo" sauce on top
    Place the rest of the cheeses, then the other piece of Sourdough on top...

    Griddle as you would a fitting Grilled Cheese sandwich
    Top with remaining sauce, as desired.

    NOTE: This is a Decadent sandwich!

  5. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    On to....
    The Cuban Sandwich

    Specialized in Tampa.. a great sandwich.

    1 Large baguette
    1/4 Lb. Pulled Pork
    1/4 Lb Black Forest Ham
    1/4 Lb Swiss Cheese
    Dill Pickles
    Yellow Mustard


    Slather one side of the Baguette with the Mustard, and the other side with the Mayonaisse
    Layer the Pulled Pork on the Mayo side then the Pickles, Swiss Cheese, and finally the Ham.

    Cut the sandwich in half.

    Ideally, the sandwich is pressed and grilled on a panini press, but if you don't have one..
    You can use a foil wrapped brick, and grill it, for 2 minutes on each side..... (The grilled Cuban with the foil-wrapped brick method is on the Tailgating recipes" thread. )
  6. goneagaingator

    goneagaingator GC Hall of Fame

    Sep 13, 2012
    Baltimore, Maryland
    -2 slices whole grain bread
    -4 slices hot Capacollo
    -2 slices provolone
    -2 eggs (over hard)
    -1 tbsp butter (to fry eggs and slather on the outside of the bread)
    -kosher salt, black pepper and red pepper flakes (to season eggs)

    Heat a frying pan to med-low; melt a third of your butter; fry eggs; season eggs with salt, pepper and red pepper flakes; remove eggs and sauté Capocollo for 30 seconds on each side; remove meat and cook sandwich (two pieces of buttered bread with cheese) for 3-4 minutes on each side or until golden brown; remove and add meat and eggs to sandwich.

    *You can also swap the eggs for two slices of (sautéed) tomato.
    Last edited: Oct 16, 2019
    • Like Like x 1
  7. WhattaGator

    WhattaGator Ever Vigilant Psycho Mod Moderator VIP Member "Cook Shack Chef"

    One of my favorite "hoagies" when I was growing up in Philadelphia was the Philly Roast Pork Sandwich...served on a hoagie (sub) roll, nice and juicy, with roast pork, broccoli rabe (rappini), and provolone cheese...(sometimes with some roasted red peppers, or even some hot cherry peppers!... Up there, we used to order them by either a "whole" (16"), or "half" (8").... A great hot sandwich, that's easy to make, cooking your pork in a slow cooker.

    This serves about 4 hungry people....


    For the pork...
    1 1/2 to 2 Lbs. Boneless Pork Shoulder
    4-5 Cloves Fresh Garlic, finely chopped
    1 1/2 Tbsp. Fresh Rosemary, chopped
    2 Tbsp Fresh Parsley, chopped
    2 Tsp. Salt
    1/2 Tsp Freshly Ground Black Pepper
    1 Tbsp. Olive Oil

    For the broccoli rabe;
    1/2-3/4 Lb. Broccoli Rabe (Rapini)
    2 Quarts Salted Water
    4 Tbsp. Olive Oil
    2-3 Cloves Fresh Garlic, chopped
    1/4 Tsp. Salt (or more if desired)
    1/4 Tsp Crushed Red Pepper Flakes

    For the Sandwiches;

    3-4 Italian style Hoagie (Sub) Rolls
    1/3 Lb. Sliced Sharp Provolone Cheese


    • Turn crock pot on high setting.
    • If the roast comes in stretchy netting remove the netting, but keep it intact, you’ll be stuffing it back in later.
    • Mix the next 6 ingredients in a bowl

    • Spread the pork roast out on a clean surface.
    • If there are any large thick sections of meat, score them with a knife.
    • Rub 3/4 of the mixture over all exposed surfaces.
    • Roll the roast back up and place back in netting.
    • (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
    • Place the roast in the crock pot and cook at high for 20 minutes.
    • Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
    • Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
    • Return to juices which have accumulated in the crock pot.
    • For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
    • Cut the florets off the top and set aside.
    • Bring 2 qts. salted water to a rolling boil.
    • Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
    • Remove broccoli from boiling water and drain, but reserve about 1/4 cup of the cooking liquid In a deep frying pan (cold at first) begin heat olive oil, red pepper flakes and garlic together over medium heat.

    • Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
    • Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot. (This should look a little soupy).
    To make the sandwiches......
    Toast sliced roll if desired.
    Add provolone cheese to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously.

    Optional toppings;....
    Add several strips of roasted red peppers
    Add some sliced hot Italian cherry peppers

    These are some GREAT samdwiches!! :)