#1 sounds interesting.

Anyone ever had a beef on weck sandwich? Basically hot roast beef and horseradish on a kimmelweck bun (which is basically a kaiser roll with salt rubbed all over the top). They're great.

Grilled turkey breast, smoked mozzarela (or any smoked cheese) and sliced tomato on sourdough bread. Wish I had one now.

it's like a better feta, less salty, with a smoother, creamier texture and a bit more acidic (rainman is right, it has a 'tang' to it)...very pleasing flavor not at all funky or wierd....

i smear it on anything...like an expensive replacement for cream cheese

fresh goat cheese is incredible, used to live near a farmer's market where it was available

A staple at my house growing up was the bacon sandwich. So, simple yet so bad for you.

I may have to procure some at the local King Soopers.

Sweet roll
smoked turkey breast
cheddar cheese
sprouts
pickles
mustard

The key is to have a good tomato and make sure it's patted dry, otherwise it might end up too messy.

I wish I liked tomato. They look so yummy.

1 slice of bread with grape jelly\jam
1 slice of bread with Heinz 57 sauce

smash the 2 together

enjoy the surprised look on your face as you realize how good it really is

If you're supposedly from England and don't know what goat cheese tastes like I'd really like to see your long form birth certificate for proof you know what you're talking about.

I'll take "scrambled eggs between the legs," Alex.

That is ****ing gross. :eek:

It's entirely possible that I've had it before and was lied to. Heck, my mother cooked my pet rabbit and served it to us for dinner one night.

Speidis

Here is a recipe that works well for a crowd. It is popular in the Finger Lake Region of New York. Everyone who has tried it, likes it. I'm surprised it hasn't migrated to other regions of the country in the 40 years since my family learned of it. It is called a Seidi based on the fact that you don't need a plate to prepare this sandwich. You basically put a thin-sliced piece of Italian bread on your hand, use the bread to pull about 4 pieces of meat off the kabob and eat. No need for any spreads because the meat is highly seasoned.

Marinade:

1-1/2 cup oil
1/2 cup vinegar
2 T dried basil
2 T dried oregano
6 cloves garlic
1 T lemon juice
1 T dried parsley
2 T salt
2 T black pepper
1/2 cup red wine

This will marinate several pounds of meat (make enough marinade to completely cover however much meat you have.) Lamb or beef can be used. Use a good cut of meat and cube it into bite size pieces (about 3/4 inch). Marinate for 3 to 6 days, the longer the better. Then put the meat on skewers and grill. One skewer should make about 2-3 hand sized sandwiches.