What about the Italian sandwich? Salami Capicola or pepperoni Lettuce Onion Tomato Red wine vinegar and olive oil sauce or Italian dressing. Mayo Perfect.
Here in Singapore there is a sandwich call "Roti John" meaning John's bread. Story goes that the sandwich was invented in the 60s by a Malay hawker near a British airforce base. British servicemen were then called John by the locals. The origional version is eggs beaten with cooked minced meat usually mutton with diced red onions, salt n pepper spread on half a buttered french loaf then pan fried till crispy , served with homemade chili sauce. Nowadays u have different versions in Singapore, Malaysia n Indonesia. Varieties as in tuna, sardines, beef n chicken are use n salads or coleslaw are stack together with sliced cheese, mayonnaise, chili sauce n bbq sauce or cheese sauce. Personally i still prefer the origional version.
@@michaelsnedker5446 Worth it! Also for the noodles and Hainan Chicken Rice and a particularly good barbequed chicken at Din Jiang Hong Kong Roasted at Superluck Food Court.
The mayonnaise company wanted lots of attention to the product in the advertisement. The ad director probably decided to do that to get lots of talk about the ad.
Lettuce must have real bite.... but also must be anything other than iceberg.. seriously? The only thing iceberg lettuce has going for it is the crisp “bite”. It is literally the perfect lettuce for a BLT.
The BLT is all about EACH AND EVERY INGREDIENT -- NOT JUST "the blt". The bread AND the mayo matter and can make or break the sandwich no matter how great the bacon, lettuce, and/or tomato is.
@Leslie M Schultz I agree with you! Iceberg keeps its crunch, be it leafed or shredded!! My first love was a boiled ham n Swiss cheese grinder in Connecticut with all of the fixings, shredded iceberg included of course, I was 11 or 12. I fell in love that day.... Nothing beats a juicy hero, grinder, hoagie, sub, call it what you like.. They're the best and they include iceberg lettuce!! Passion forward, 👍😋🤌✨️
I think the classic is Russian dressing but most places use TI. I made some a few months ago and could not find Russian at the market. My first Reuben was from the lady next door in the early 70's. She grilled pumpernickel and a couple slices of supermarket corned beef with a touch of kraut, Swiss cheese and Russian dressing. Blew my 12 year-old mind. You don't need a pound of meat if you do it right.
@@Obamafan6861 I actually prefer it with a smaller amount of meat. Those delis that put a six inch high stack of corned beef on it? Nope. Then the Sammy gets dry and you can’t taste anything else.
Have you done one of these on the best Regional sandwiches? Some might include the Louisville-style Hot Brown or the Indianapolis-style Pork Tenderloin.
If you want the best BLT, replace the Mayo with peanut butter and lay the warm bacon strips on it. By the time you eat it, the peanut butter will start to melt. Delicious!
There are many pretenders but the minimal Po boy must have sour dough bread and mayo. The best have fried shrimp or oysters or sliced beef, and go great with a cup of gumbo for a real Cajun lunch.
I'm from New Orleans, and frankly, I don't think "Po Boy" qualifies as a singular sandwich. A Po Boy is literally anything on that type of French bread. Saying it's the best sandwich is like saying anything on rye is the best sandwich. Agreed about the Muffaletta, too. And Meatball replaces the Torta.
I prefer a turkey melt to tuna, preferably served open face on sourdough, but the turkey should NOT be smoked! As for cheesesteaks, they always taste better in Philly than in any other place, and I prefer the true original cheese: Cheez Whiz! I prefer my peanut butter sandwiches with banana or honey rather than jelly. You forgot another goodie: the Chicago-style Italian Beef sandwich
Which is why you always cook way more bacon than you need. Have to allow for eating half of it before making the sandwiches. Then you have to account for the dog wanting his share of it, too.
As this video progressed, I kept getting worried that you'd leave out the Cuban... as the end approached I started formulating my inevitable comment chiding you for forgetting it... Touche, Mashed... Touche.
I disagree about the BLT, I like mine with iceberg. And dammit, thanks for reminding me it's been forever since I had a good cheesesteak. Bagel and lox is the best, though. I grew up eating them on special occasions, so they're sentimental as well as delicious.
I live in North Carolina. They do not realize the importance of the cheese here. A philly cheese steak should have plenty of cheese, not little to no cheese.
Lmao the tuna melt has been in east Canada has been big since the mid 1930s my grandparents 96 and 95 ate them in their 20s at a Canadian dinner they were both born in 1925 and 1926 so I call bs
Like a lot of popular food items, they are old recipes claimed and marketed aggressively by alleged creators of them as "their creation". Americans do this a lot, and not just with specific sandwiches.
It's more like a wrap. I think you can call it a sandwich, but to me it should be in a different category to make room for more traditional (2 slices of bread) sandwiches.
This list is lame. Where's the Italian Sub, Sloppy Joe(not the loose meat variety; although I like those too from time to time), or the mighty Pork Roll, Egg, and Cheese?
There are three levels of fruit spreads. 1. Jelly: Almost "clear" solidified fruit juice. 2. Jam: Jelly with some bits of fruit included. 3. Preserves: Whole or halves of fruit preserved in sugar syrup. Many English jams are equivalent to preserves, due to the amount of fruit pieces they contain .
