What is the best sub or sandwich you have had? What made it so good?
>>22006726White Bread sliceMayoPepperCucmber SaltWhite Bread
>>22006726Gravy and hot sauce
>>22006726Best sandwich I've ever had was a reuben with local pastrami and rye.If nothing else, those Jews sure make a fine sandwich.
>>22006726Pita Green beans Tuna Mustard Pulled Pork
publix chicken tender subs cannot be beat
>>22006726Place I grew up around called Vinny's had the best chicken parm sandwich. It was just perfect, delicious, good price.
>>22006726Hashbrowns and pepper jack between a toasted burger bun
Garlic bread, scrape away excess garlic butter as you only want a thin coating or it's disgusting. Pulled chicken, onions, mozzarella or swiss, broil open faced to melt cheese, add mustard.
BLTmix chewy and crispy bacon, use shredded lettuce, the tomatoes get salted and dipped in white vinegarbread is the most important part. if you like the bread, you'll like the sandwich, try a kaiser roll
>>22006726The 1st filet o f fish I had back in the mid 90s, perfect blend of fish and McCracken sauce.
>>22006726I had a sandwich with lobster rillettes recently, it was pretty good.
>>22006726Previously on The Float
>>22006726Fgsfds
The most amazing sandwich of my life was a Cubano. It was maybe the best thing I ever ate, tied only with the 16 inch Hawaiian pizza my mum bought me on the 10th birthday. This Cubano had been in the works for three days, the pork had been poached and marinated and studded with garlic cloves, there was some sort of lime thing going on... We were working at the time and the chef passed them around mid-shift so I ate it standing up by my section. It was one of maybe half a dozen times in my life where the flavour of a meal and the balance of it impressed me to the point that it could be considered art. It's definitely a matter of freshness but that isn't it alone. It's that, plus generosity, plus an intelligent sense of balance, plus presentation, and oddly I think you want to be able to detect the hand that put it all together. Marco talks about getting a sense of a chef's personality in their food.. Probably there can be no good sandwich without an exceptional bread
>>22006726The chicken parm from Franklin Giant Grinder in Hartford, Connecticut.There are other chicken parms in the state, notably the one at Wethersfield Pizza House, but these guys do something to the breading that puts it over the top. Maybe it's just more butter or oil or something I don't know.
>>22006726Roast beefPastramiPepperoniLettuceTomatoOnionCucumbersMayoMustardOil and vinegarGround black pepperProvolone cheeseAll on a white sub. Cash money.
While I'm at it shout-out to the humble Philly Cheesesteak. Drowned in ketchup. Haven't been in America since 2018 and consequently haven't had a good meal in a decade. Ain't nobody in England making proper cheesesteaks, cubanos, oysters, etc.
>>22006726For uniqueness the Hot Salami. For everyday give me a hot Italian beef will all the peppers.
>>22006726Muckleshoot Casino (Indian tribe casino) southeast of Seattle used to have an absolutely wonderful prime rib sandwich. Excellent quality bread, thinly sliced prime rib, melted pepperjack cheese, and some "jus" to dip it all in. It was heavenly.Then they decided fuck all that shit they were just gonna serve deep fried sloppa to everyone because who needs a kitchen when they can just rake in the cash from degenerate whitoids.
kung fu summer camp, one of our teachers made some sort of grilled chicken with alfalfa sprouts sandwich, and gave half of it to me. apparently all sprouts and microgreens are really easily tainted with e. coli, so i've never attempted to grow or buy or eat them since.
>>22006726Blimpee best.
>>22007859>>22007859>>22007859Try broccoli sprouts. They have the lowest risk of e-coli, due to a different growing method. They're full of sulphoraphane, a potent cancer fighting chemical, and generally I just think they taste the best
>>22006729toasted rye or pumpernicklemayocucumberlemon pepperserve open facealso makes a good app if you can find the little party breads
>>22007875They're also super easy to grow at home. You can get a growing glass jar kit and seeds on Amazon for $40 or less and you can grow more broccoli or other sprouts than you can eat before they go bad. They take about five days from seed to harvest. And there's no risk of e-coli unless you have e-coli and contaminate your grow. There isn't any way for e-coli to naturally contaminate the sprouts you grow at home unless you contaminate it. I grow a mix of broccoli, alfalfa, and radish sprouts weekly to use in my daily dinner salad and I also grow all kinds of bean sprouts to use in Asian dishes. Home sprouting is essentially an infinite food hack as long as you can afford the initial $20-30 investment for a jar growing kit and a bag of seeds. The seeds aren't expensive btw. I've been sprouting for years, ask me if you need advice on where to begin.
>>22007947>Home sprouting is essentially an infinite food hack as long as you can afford the initial $20-30 investment for a jar growing kit and a bag of seeds. Sorry, that wasn't clear. I meant the initial investment for a jar grow kit is $20-30. As long as you can afford the cheap sprouting seeds which range in price from $10 to $20 depending on the volume and kind of sprouts, home sprouting is a food glitch. And if you're really cheap you can use any old jar and some fine mesh or sieve cover so you don't need to buy a jar grow kit.
>>22006726For me:baguette bread, butter, salami, pickle, no more, no less.
nothing can beat the #9 (italian nightclub btw) with extra onions, extra oil and vinegar and hot peppers by the one and only jimmy johnerinos
