Sandwich recipe

[zircon]

Hey guys, I was cooking breakfast this morning and I decided to randomly put a bunch of stuff in a sandwich. It worked and tasted really, really good. Here's the recipe, which will make enough for several sandwiches:

* Two slices of American cheese (mozzarella is OK too)
* Three pieces of boneless chicken (tenderloins work well)
* Two cups of pasta (anything but spaghetti - rotini or ziti are good)
* Canola or vegetable oil
* Marinara sauce
* A little bit of parmesan cheese and seasoning
* Stovetop

So, first, unthaw the chicken. Once it's soft enough to cut up, slice it into little pieces. Then, start cooking the pasta as normal (boil water, put pasta in). Once you've actually put in the pasta to the boiling water, put a little bit of water into a frying pan of some kind and begin heating that. Once the water is evaporating rapidly, dump the water out and pour a couple tablespoons of the canola/vegetable oil in. Then, put the chicken into the pan.

So now you should be simultaneously cooking pasta and chicken. Once the chicken is just about visibly cooked (white) on all sides, lay the cheese slices on top. Using the utensil of your choice, chop up the chicken + cheese and mix it around so it's a continuous blend. Once the cheese is thoroughly melted you will want to pour the cooked pasta (STRAIN FIRST) into the frying pan w/ the chicken. If the pasta isn't ready yet, remove the frying pan from the burner, but leave the burner on, and just keep moving around the chicken+cheese mixture so it doesn't stick or become lumpy.

Once the pasta is in with the chicken and cheese, pour in a decent amount of marinara sauce. Maybe 1/4 cup or so, then start mixing that in with everything else. Assuming you used white cheese, the saucey blend will turn an orange-ish hue, which is what you want. Keep mixing everything constantly throughout this whole process. Once the blend is continuous, pour on a bit of seasoning and parmesan cheese. You can also add a little salt and pepper if you want. Mix until you feel it's ready, then simply put the mess of stuff on to some bread. I suggest toasting the bread first - you can even but a little butter or olive oil on it to improve the taste.

Hope you guys enjoy it!

[Bahamut]

As soon as I saw the thread title I was like :( .

My guess is that provolone cheese would work well too. Maybe Monterey Jack or pepperjack cheese too?

[linkspast]

OCR
OverCookedRemix?

[Geoffrey Taucer]

(ignore this post; I tried to edit it, and somehow came up with another post)

[Geoffrey Taucer]

We still need to compile that OCR dining guide.

And we can do an OCR cookbook as well.

[Red Shadow]

http://www.cafepress.com/unmodcookbook

[Bahamut]

Doublepost ftw!

[Kitsuta]

Doublepost ftw!

He just wanted to increase his post count.

[The Author]

Doublepost ftw!

He just wanted to increase his post count.

For shame.

[Bahamut]

Doublepost ftw!

He just wanted to increase his post count.

For shame.

What will we ever do?

[TCK]

Pizza sandwich.

[The Author]

Bread

Ground Beef

Cheese (I like Monteray Jack for that recipe)

Chili Sauce


Cook the ground beef, then throw in the chili sauce. When the sauce is mostly absorbed in the meat, throw in the cheese.

Then, put the cheese/meat/sauce mix in between slices of bread, put that on a pan and put it in the oven until the bread is toasted.

Enjoy.

[Pi_R_[]ed]

We had a running joke in my project's thread about Crescendo to Cooking... I think that's not a bad idea, seriously.

[goodbye]

protip: for every 2 cups of chopped onion you put in your chicken salad mix, drop in a little less than a cup of golden raisins for a susprisingly pleasing taste

[Black Mage]

I first saw the recipe and like "Damn, that's one monster sandwich," what with two cups of pasta. Then I saw that it makes multiple.

Also, just as a matter of semantics, wouldn't unthaw technically mean to refreeze?

[Daniel Rydell]

After reading this, I've discovered the sandwich still sounds yum.

Zircon's Sandwich Stat = +1 Yum.

[zircon]

I first saw the recipe and like "Damn, that's one monster sandwich," what with two cups of pasta. Then I saw that it makes multiple.

Also, just as a matter of semantics, wouldn't unthaw technically mean to refreeze?

Haha, well, theoretically it could be just an enormous sub. That would be badass. And like 1500 calories.

And... yeah, you'd think unthaw would mean re-freeze, but it doesn't. I shouldn't say it, I suppose, but it happens sometimes. Same deal as like flammable and inflammable - technically, in the dictionary, they mean the same thing (just like thaw & unthaw).

[Plasmaigus]

I'm ashamed at you Mr. Aversa. You should take more pride in your posts. TAWEFSAGFSAGDSAGTARDSANDWICH IS GOOD FOR U

[Daniel Rydell]

lol Your post made me laugh.

[Airwalker]

Now I'm wishing I had something fancier than cheddar cheese melted on toast for lunch. (Simple, but delicious--mommy made it for me as a child.)

Oh well, tomorrow's another lunch.

[Plasmaigus]

lol Your post made me laugh.
you kno wha''s wha'

[linkspast]

http://news.bbc.co.uk/cbbcnews/hi/world/newsid_3657000/3657339.stm
Big sandwich

Any one remember the 8000 calorie sub sandwich?

[Black Mage]

I first saw the recipe and like "Damn, that's one monster sandwich," what with two cups of pasta. Then I saw that it makes multiple.

Also, just as a matter of semantics, wouldn't unthaw technically mean to refreeze?

Haha, well, theoretically it could be just an enormous sub. That would be badass. And like 1500 calories.

And... yeah, you'd think unthaw would mean re-freeze, but it doesn't. I shouldn't say it, I suppose, but it happens sometimes. Same deal as like flammable and inflammable - technically, in the dictionary, they mean the same thing (just like thaw & unthaw).

Just seems like it would be a double negative. Hm, even dictionary.com says unthaw (and dethaw, for that matter) are synonymous with thaw. Odd, but...there you go.

Now, for my sandwich...
1 can tuna, drained
1 small apple, diced
1-2 tbsp chopped walnuts, toasted
2-3 tbsp raisins
3-4 tbsp plain, fat-free yogurt
4 slices whole wheat bread, lightly toasted and cooled
salt and pepper to taste

In a bowl, combine the tuna, apple, walnuts, raisins, yogurt, and salt and pepper. Mix gently. Apply to the bread. Enjoy. (Makes two sandwiches)
Note: I don't really measure the ingredients, I just judge it by eye.

The best damn tuna sandwich I've ever had.

Also, while reading through this thread, I could not help but remember what I heard of This Week in Tech. Seems McDonald's is attempting to patent the sandwich. (http://www.metro.co.uk/news/article.html?in_article_id=26183&in_page_id=34) :lol:

[Eon_Blue]

OCR
OverCookedRemix?

I suggest a thread title change, and some kind of wiki for these things.

Everyone needs to post time saving, money saving recipes that my poor ass (and other poor asses, as well), would appreciate.

[Geoffrey Taucer]

Doublepost ftw!

I swear I hit the "edit" button.

EDIT:
I first saw the recipe and like "Damn, that's one monster sandwich," what with two cups of pasta. Then I saw that it makes multiple.

Also, just as a matter of semantics, wouldn't unthaw technically mean to refreeze?
This has come up before (http://www.ocremix.org/phpBB2/viewtopic.php?t=79884)

[Black Mage]

This has come up before (http://www.ocremix.org/phpBB2/viewtopic.php?t=79884)

Yes, that always bugged me as well.

[Zutnunzor]

My uncles side of the family (All hardcore Italians) make some of the best food I have ever eaten. If I asked them for some sort of cookbook and posted it on here, I would garantee some tremendous weight gain in everyone.

And your sandwich sounds splendid Mr. Zircon, I will remember that when I'm fumbling through my kitchen with no real goal except to eat.

[Nineko]

My uncles side of the family (All hardcore Italians) make some of the best food I have ever eaten.Italian food is the best ;)

[Rexmaster]

*ahem*

Peanut Butter and Jam Sandwiches, internet-style

#1: but PB on both slices of bread, so that the jam doesn't make it soggy. May squirt out if you bite to vigorously.

#2: use toast. duh.

#3: freeze the sammich (any model), and it'll thaw for lunch. MMM!

#4: (the ultimate): use 3 pieces of bread, ordered as such:

Bread
P-nut

Jam
Toasted bread!
Jam

P-nut
Bread

NOTHING GETS SOGGY! IT'S HUGE! THE TOAST IN THE MIDDLE CREATES WONDERFUL TEXTURE! FOR GREAT JUSTICE!

[big giant circles]

apparently teh Darkesword is teh Fatty thread's arch nemesis. :cry:

http://www.ocremix.org/phpBB2/viewtopic.php?t=97708

however, I'd still like to hear your feedback.

If you actually try this recipe, let me know how it turned out!

[Red Shadow]

My uncles side of the family (All hardcore Italians) make some of the best food I have ever eaten.Italian food is the best ;)
I'm gonna have to agree with you.

[Kanthos]

Other than the fact that the chicken doesn't have a breadcrumb and parmesan cheese (and maybe some oregano, if you like) coating, Zircon basically described chicken parmigiana on a bun. As chicken parm is one of my favourite dishes, I approve. I shall have to make this sometime after Christmas (as I'll be out of town over Christmas visiting my wife's and my parents).

[Vilecat]

I remember hearing about your sandwich on IRC. Pasta in a sandwich still makes me yrk though, no idea why, haha!

Here's mine (more like panini(1 or 2 n?) than regular sandwich):
- Ciabatta bread
- Roman or Boston lettuce
- sliced ham (maple smoked is particulary good)
- capicollo (the strong/spicy kind)
- smoked turkey
- pastrami and/or other kinds of meat, you get the idea
- vegetables. I don't add tomatoes since i don't like them other than in sauce, but i like having thin cucumber slices, broccoli and/or cauliflower instead. Add what you prefer.
- cheddar, gouda, monterry jack and/or mozzarella cheese, once again as you prefer.
- Add mayo, oil or whatever you prefer in it. I usually don't add anything, except sometimes some ceasar salade dressing for a change.

Ok, so once you've been able to cram everything in your sandwich, you just need to roast the thing. I guess using the oven could work, i've never tried. I use a non-sticky frying pan on med-low heat, to make sure that the inside of the sandwich won't stay cold while the outside is burnt. Flipping the thing shouldn't be too hard, unless you're not holding the top or that your hands are full of thumbs. Just start by roasting the round part instead of the flat if you think it will tip over in the pan when you flip it. Or if you're one of the few who thinks they'll always make that kind of sandwich, you can use/get a panini(sp?) grill thingy, which is just like a waffle maker, but flat so you can crush the sandwich in there to roast both sides at the same time.

And there you go! Almost restaurant worthy food, and it only takes about 15 mins to make. You won't need a 2nd serving with this sandwich, i'm pretty sure ;)

[Red Shadow]

any suggestion of capicollo gets a greenlight in my neighborhood

[zircon]

Other than the fact that the chicken doesn't have a breadcrumb and parmesan cheese (and maybe some oregano, if you like) coating, Zircon basically described chicken parmigiana on a bun. As chicken parm is one of my favourite dishes, I approve. I shall have to make this sometime after Christmas (as I'll be out of town over Christmas visiting my wife's and my parents).

Well, the difference is in how the chicken is prepared (on stovetop vs. baked) and how everything is mixed in a saucepan into one uniform blend.... but I can see the similarity. :)

[klm09]

The 55-page patent, which has been filed in the US and Europe, covers the 'simultaneous toasting of a bread component'.

Garnishes of lettuce, onions and tomatoes, as well as salt, pepper and ketchup, are inserted into a cavity in a 'sandwich delivery tool'.

The 'bread component' is placed over the cavity and the assembly tool is inverted to tip out the contents. Finally, the filling is placed in the 'bread component'.

BREAD COMPONENT
CAVITY
SIMULTANEOUS TOASTING
SANDWICH DELIVERY TOOL

:lol:

[Fishy]

One that took me half an hour to eat, so worth it:

- take two slices of granery bread
- butter one side, homous on the other
- put some chedders on one side, some mozerella on the other
- lots of lettuce and whatever salad type things you like
- grill up some falafels and cut em up into the sandwhich
- put in some yummy chilli oil soaked olives for funsies
- eat
- enjoy

Works with a nice toasted pitta bread aswell.

[big giant circles]

*casts lifespell on dead thread

IT LIVES!!! I DEMAND MORE RECIPES/TIPS ON DELICIOUS FOOD!

So, I have recently discovered that melted parmesan cheese (shredded) tastes quite good on a variety of foods including but not limited to, sandwiches, eggs, salad, beef, and chicken.

Also, some useless trivia, this was the 5th oldest thread in community.

[FR]

You just discovered that? WOW

Gouda and turkey tastes amazingly well together with honey mustard.

[DrumUltimA]

holy moses oldthread is old

[Bahamut]

I thought the same thing...I was like wtf?

[Dyne]

We still need to compile that OCR dining guide.

And we can do an OCR cookbook as well.

If you're really interested in doing that, let me know. I could make a web page out of it for everyone to see.

[Sinewav]

We should have an annual "Revive a dead thread day"... maybe get some good topics that died prematurely up and running again.

This is a simple one that I'm sure everyone has tried. I had one this morning and it was darn tasty, so I figured it might be worth reiterating just in case anyone hasn't made one before.

Toasted English Muffin
A slice or two of bacon or ham (prepared however you like it; i.e., fried, boiled, etc.)
One egg (Again, any way you want. I fried mine, sunny side up)
Your favorite cheese

It's basically a McDonald's Egg McMuffin, if you've ever had one before, but a lot better IMO. You might want to try a bite and then decide if it needs any salt or pepper. I could also see this working well with katsup and/or peppers. It's worth experimenting with.

[Ramaniscence]

off topic?

[mousemuffins]

If you're really interested in doing that, let me know. I could make a web page out of it for everyone to see.


It sounds tacky but working in different VG characters comes to mind...I dunno.

[zircon]

Philly cheese steak:

* 1/2lb of ribeye steak
* One of the following (in order of preference) - Cheese Whiz, American Cheese, or Mozzerella
* Sandwich roll, ~12 inches
* Ketchup
* Optional: Onions, Salt, Pepper

1. Slice up the steak into ultra-thin strips.
2. Heat a saucepan on high, put in some canola/vegetable oil when it's hot enough that drops of water evaporate instantly on contact.
3. Put the slices of beef into the saucepan all at once.
4. Because the beef is so thin, they will cook very quickly - likely in less than 60 seconds. However, you must use a spatula to move the meat around constantly and flip it so it does not burn.
5. Around when the beef has reached medium-rare status, add your cheese, salt, pepper, and onions (whichever of those you want).
6. Let it cook just a tiny bit longer then take the whole mess and slop it on to your sandwich roll.
7. Add ketchup.
8. Eat.

[marcyt]

If you're ever in Amherst, Massachusetts, the Black Sheep cafe has some of the best sandwiches you'll ever eat. They have some really interesting combinations and they are stuffed full of meats and veggies. They even have a good range of vegetarian and vegan options. And their brownies are to die for!

[Dyne]

Philly cheese steak:

* 1/2lb of ribeye steak
* One of the following (in order of preference) - Cheese Whiz, American Cheese, or Mozzerella
* Sandwich roll, ~12 inches
* Ketchup
* Optional: Onions, Salt, Pepper

1. Slice up the steak into ultra-thin strips.
2. Heat a saucepan on high, put in some canola/vegetable oil when it's hot enough that drops of water evaporate instantly on contact.
3. Put the slices of beef into the saucepan all at once.
4. Because the beef is so thin, they will cook very quickly - likely in less than 60 seconds. However, you must use a spatula to move the meat around constantly and flip it so it does not burn.
5. Around when the beef has reached medium-rare status, add your cheese, salt, pepper, and onions (whichever of those you want).
6. Let it cook just a tiny bit longer then take the whole mess and slop it on to your sandwich roll.
7. Add ketchup.
8. Eat.

Mmmmmmmmm!

[Dyne]

You know what, keep these ideas coming guys. One day I might just make very good use of these!

[Neo Samus]

Philly cheese steak:

* 1/2lb of ribeye steak
* One of the following (in order of preference) - Cheese Whiz, American Cheese, or Mozzerella
* Sandwich roll, ~12 inches
* Ketchup
* Optional: Onions, Salt, Pepper

1. Slice up the steak into ultra-thin strips.
2. Heat a saucepan on high, put in some canola/vegetable oil when it's hot enough that drops of water evaporate instantly on contact.
3. Put the slices of beef into the saucepan all at once.
4. Because the beef is so thin, they will cook very quickly - likely in less than 60 seconds. However, you must use a spatula to move the meat around constantly and flip it so it does not burn.
5. Around when the beef has reached medium-rare status, add your cheese, salt, pepper, and onions (whichever of those you want).
6. Let it cook just a tiny bit longer then take the whole mess and slop it on to your sandwich roll.
7. Add ketchup.
8. Eat.


Man you're making my stomach growl. I've actually had a philly Cheese Steak when I was in Philly visiting family from NJ and PA. SOOOOOOO much better than in other states.

[Penfold]

I could add a lot to this thread, but I don't actually measure so my recipes might be of limited use to those who haven't developed a knack for cooking. Is this thread for sandwiches only, or cooking in general?

[big giant circles]

i don't think it matters. anything delicious should be revealed!

[Dyne]

Man you're making my stomach growl. I've actually had a philly Cheese Steak when I was in Philly visiting family from NJ and PA. SOOOOOOO much better than in other states.

There is only ONE Philly Cheese Steak, and it's made only in the city of brotherly love, Philadelphia, Pa, BABY!

(If you haven't tried one, do it.)

[Penfold]

'k, so I'll start with one I've recently learned from my brother...like I said before, I don't really measure so for these purposes I've just approximated.

Gyro sandwich


Gyro meat (enough for about 5 gyros):
- 1 lb equal portions of ground beef and ground lamb (EDIT: that's 1 lb altogether)

- 1/2 regular-sized onion

- marjoram

- rosemary

- black pepper

- salt (preferably rock salt / sea salt/ kosher salt)

Tzadziki:
- 2 cups greek (strained) yogurt

- 1 regular-sized cucumber

- 4-6 cloves of garlic

- olive oil

- apple cider vinegar (you could use balsamic or red wine vinegar as well)

- several fresh mint leaves

For the sandwich:
- Pita

- lettuce

- tomato

- onion


(Make sure you have plenty of paper towels before starting this, as you'll be doing a lot of straining with them, as well as a food processor or good mincing skill and a potato masher, an oven, a loaf pan, a frying pan, a cheese shredder (you could probably use a food processor instead though), and preferably a mortar and pestle)

Start out by preheating your oven to 325. Next, put the lamb and beef in a bowl/container, but don't worry about mixing them for a little bit since you'll be adding to it. Next mince up/food process that half onion, the finer the better. After all minced, take several paper towels, put the minced onion onto them, take to your sink, and strain out the liquids. After you have it nicely ringed out, add the onions to this. Next, take some dashes of marjoram and about the same amount of rosemary (maybe a couple regular spoonfuls each? Just experiment) - if you have a mortar and pestle grind them up, but if not just use them as is - and add to the meat. Add a bit of salt and pepper (freshly ground pepper always, if possible), and start out by mixing this all together by hand. At this point we could just cook it and you'd be left with really good hamburger, but since we want gyro meat you'll need to work it with a potato masher for a while to get the proper texture (I hear you can put it in a food processor to get this effect too, but I don't own one big enough to hold a lb of meat so I dunno from experience). Stick the meat into the loaf pan and cook for about 70 minutes.

As it cooks, you'll have some time to prepare the tdatziki. Make sure you're starting out with greek yogurt to begin with, otherwise you have to strain it yourself, and that'll add more time to your preparation. Spoon the yogurt out into a bowl. Next peel and seed the cucumber, shred, strain (just like you did for the onion), and add to the yogurt. Same process for the garlic cloves and the mint - mince, strain, and add to the yogurt. Add a little splash of olive oil, the same amount of apple cider vinegar, and a bit of salt and mix together. All done.

When the meat is done cooking, let it set to cool. In fact, it isn't a terrible idea to put it in the fridge from an hour...just be sure either way to extract it from the pool of grease it's swimming in before that pool turns into a solid :P. If you don't let it cool fully, the meat will crumble when you go to cut it. Anyway, when you cut it, slice into somewhat thin strips, and pan fry the slices prior to eating them in order to heat them back up. Warm up your pita, and put your sandwich together with the gyro meat, lettuce, tomato, onion, and top it off with a good spoonful of tdadziki.