When I bought a meatball holder for the grill from Williams-Sonoma this recipe was included. To be honest, I didn't have much hope for it but I figured it would teach me how to use the meatball holder. The recipe turned out to be excellent. The meatball recipe turned out some really spicy meatballs and for the sauce they had you use a Williams-Sonoma brand BBQ sauce. The idea of BBQ sauce, instead of tomato sauce, on a meatball sub was a bit scary at first. At least until I took the first bite that is. I am glad I decided to try this outside the box recipe. It was excellent, easy to make and allowed me to learn how to use the meatball holder.
BEST SANDWICHES - 2 of 6 Unranked-Alphabetical Order:
PHOTO ENTRY NAME:MARYLAND PIT BEEF SOURCE:Smoke IT LIKE A PRO DATE FIRST COOKED: November 15, 2015
This classic sandwich from Baltimore is one of my favorite sandwiches. This recipe, which made a few changes to the classic recipe, is my new favorite. It knocked my previous favorite off this list. Traditionally this recipe takes top round roast beef which is direct grilled using high heat until the meat is charred on the outside and medium rare on the inside. The meat is sliced thinly and topped with a sauce whose main ingredients are mayo and horse radish sauce. Some sliced onions go on top of this. This recipe used medium heat (300 degrees) and the meat was seared briefly with direct heat and then finished off indirectly with hickory smoke. While the meat didn’t have quite the same crispy, tasty bark it was the most moist version of this sandwich I have had to date. But what put it over the top for me was the addition of the wood smoke. This tasty sandwich is also a great make ahead dish for a party.
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This sweet and spicy sandwich was very unique. The grilled chicken received a very spicy spice rub. This was balanced off by in onion marmalade sauce which provided the sweet component to this recipe. The bread for the sandwich was grilled focaccia bread onto which was placed baby arugula topped with a thin layer of the spicy grilled chicken. On top of this was a layer of the onion marmalade, followed by more chicken, more onion marmalade and finally more baby arugula in the top piece of focaccia bread. The sandwich had a unique flavor unlike any sandwich I have had.
BEST SANDWICHES - 4 of 6 Unranked-Alphabetical Order:
This is a very elaborate sandwich, but the end results are well worth the effort. The pork belly is marinated for 24 hours, after which the pork belly, marinade, butter and water are placed in foil pan and cooked low and slow for 5 hours. It then rested for two hours. The pork belly was removed from the pan, brushed with some oil and returned to the grill for a 20 minute direct sear. The pork belly is brought inside in his breast with the glaze. After resting a finishing sauce is placed on the cutting board then the pork belly is carved and served. The sandwiches are served on a Portuguese roll which receives some spicy English mustard, slices of the pork belly, dressed arugula and applesauce. The sandwich was an amazing blend of complementary and contrasting flavors. It was a lot of work, compared to many sandwiches, but it was more than worth the effort.
BEST SANDWICHES - 5 of 6 Unranked-Alphabetical Order:
PHOTO ENTRY NAME:SLOPPY JOES SOURCE:Weber's Big Book of Grilling DATE FIRST COOKED: May 13, 2007
The not so modest name of this recipe was: Too Good to be True Sloppy Joe's. Happily it turned out the name wasn't just type. But you must really like sloppy Joe's because from start to finish you're in for about a 4 hour cook. The chuck roast is seared directly on all sides and then finished indirectly. The roast is chopped up in the food processor and then is combined with the other ingredients for the sauce in simmered on the stove. These are definitely the best sloppy Joe's I've ever tasted.
BEST SANDWICHES - 6 of 6 Unranked-Alphabetical Order:
PHOTO ENTRY NAME:SMOKED PASTRAMI SOURCE:about.com website DATE FIRST COOKED: April 22, 2007
I love pastrami, A hot pastrami sandwiches one of my all-time favorites. You must really love pastrami to attempt this at home because the key will good pastrami starts with a good brine. In my case I brined the brisket for two weeks before smoking it low and slow for eight hours. Because this recipe does not use preservatives, like store bought pastrami, it does not have the traditional paint color. But it certainly makes up and flavor for what it lacks in color. If you like pastrami sandwiches, You owe it to yourself to try this at least once.
People are always asking me what my favorite recipes are. This section had it's origins in a seven part BLOG entry I wrote in 2011 called A Few of My Favorite Things. I have made many great dishes since then and also started making other types of foods such as Stir Fries. This section needed to be updated and expanded to stay current or be dropped. I chose the later and you have the results of my reworking the section in the Fall of 2014
The SANDWICHESsection of the site has a variety of sandwiches from around the world. It is hard to rank these due to this wide variety. So the sandwiches are presented here in alphabetical order, but otherwise unranked.