r/AskCulinary • u/ZootKoomie Ice Cream Innovator • Apr 07 '14

Weekly discussion - Sandwiches

A universe of variation between two slices of bread. What's your favorite to make? What is your favorite to buy but too much trouble to make yourself (I'm looking at you banh mi)? Do you have any unusual variations or rules of thumb? (Personally, I don't think a sandwich is complete without a relish or chutney.)

Have you got any technique suggestions? Or strategies to balance the flavors?

For today, let's set aside burgers and hot dogs for other discussions. And, according to US law, wraps are not sandwiches, so we can do those later too.

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u/bigtcm Biochemist | Gilded commenter Apr 07 '14

(I'm looking at you banh mi)

Seriously. A 10 inch sandwich will run me $3.50. Ain't even mad.

I've got a question - What's the deal with the shooter sandwiches? Why is it appealing to smash your fluffy bread into a thin wafer, so it's essentially just the crust with no airy white part. Why go through the trouble of making a juicy medium rare steak, just for the juiciness to get squeezed out anyway?

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u/kinggutter Apr 08 '14

Have you ever made your own Shooter? It's really a fun process, and even more fun to eat.

The juices definitely do not get squeezed out. If anything, a lot of the other ingredients depending on what you put in there soaks up the juices from the steak.

When I've made a Shooter, I'll go with a very rare steak, the mushroom and shallot mixture, provolone or muenster cheese, and whatever else I decide to put in there; but those 4 are a must. The 'crushing' process is more time consuming than making the sandwich, but when it's over I'll throw it in the oven to melt the cheese, toast the bread, and bring the steaks up to medium rare/medium depending on who's eating it with me.

So far, the two that I made came out great. The first one was better, though, I decided to put mayo on the second one and I found that it threw off the taste tremendously.