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What is your favorite winter comfort sandwich?

The classic PB&J? The hip-shakin' Elvis favorite fried peanut butter and banana? Or ????

THanks for stopping in!

I go for the "everything I can possibly cram in between a two slices of bread" sandwich - but it's more of a year round favorite than just a winter sandwich <img src="/images/graemlins/smile.gif" alt="" />

I think I like the classic BLT best. It goes great with just about any kind of soup or salad, so can round out either a summer or winter meal.

And you can dress it up or down depending on what kind of bread, lettuce, tomatoes, and extra condiments you want to add to it.

Grilled cheese sandwiches with tomato soup

Bacon & cucumber. While your bacon is frying you marinate thin cuke slices in lime juice. Then spread mayo on bread, the cukes, then bacon, then drizzle the lime juice over the whole thing, top w/remaining bread/mayo, & enjoy!

I'm from upstate NY originally, so my favorite winter comfort sandwich is Beef on Wick. You can't get it anywhere else in the country except for about a 60-mile radius from Buffalo, NY, but it's the BEST.

Okay, I give....what is Beef on Wick exactly?

Also, I've posted a new article about "de-construction" and making your favorite meals into sandwiches.

It's at http://www.bellaonline.com/articles/art38694.asp
please let me know what you think!

Well, I spelled it wrong, OOPS! It's "Weck" not "Wick". The beef part is just roast beef au jus, but a Weck roll (Weck stands for some long German word that I don't remember) is a super-hard roll with salt and caraway seeds on top. You spread a little bit of horseradish on the roll, and a little bit of jus from the beef on the other side, and load up the thinly-sliced roast in the middle. Some people put cheese on it, but that's not the "pure" way. I've never seen a weck roll anywhere but in the greater Buffalo area.... if I want one down here in Louisiana, I have to bake my own.

I like wick better. I like a big old sandwich full of prawns, big-boy sauce, cashew nuts, gravy and a bit of jam for that sweet and sour yahooey! You can have some cucumber in there, you can have some radish in there, you can have some carrots in there (only if you have some in the cupboard, otherwise you'll have to go to the store to get some). Mind you don't get it on your chin (or beards in my case) as it's a bit runny. Actually, forget about it it's too messy. pretend I didn't write this. Have a beef wick instead. I'm not going to say anymore. It's a terrible sandwich. I'm sorry.

Chicken salad... Yum

Megan! I just had Beef on Weck (I thought it was "wick" <img src="/images/graemlins/crazy.gif" alt="" /> ) two nights ago! Yum! My Sweetie went to school at Fredonia and he cooked!

MMMMMmmmmmm,

these all sound so good. The Weck/Wick I am going to try tonight.

I am a personal chef and enjoy having sandwiches to suggest to my clients for their leftovers!!!

I also love using pickled veggies for great additions. The bacon cucumber sandwich sounds TERRIFIC as well.

Thank you all for stopping by!

The Familychoice Bubbly Bake:

6 slices rye bread, cubed
1 16 ounce can sauerkraut, well drained, not runny
1 pound deli sliced corned beef (or use any old meat), cut into strips
3/4 cup Thousand Island salad dressing
2 cups shredded Swiss cheese (or cheese)(or fat)

Preheat oven to 400 degrees F.

Right then, first spread bread cubes in the bottom of a 9 x 13-inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Or all over, whichever you prefer. Spray aluminum foil with cooking spray* and use to cover baking dish, sprayed side down**. Bake for 20 minutes (might be 30, check this). Remove cover, sprinkle with cheese or fat and bake uncovered for another 10 minutes, or until cheese (or fat) is melted and cock-a-doodle-do bubbly.

Yields 6 servings.

* this is a spray for cooking
** that's not really important at all, or it might be. Anyway...

Thank you!

Your Bubbly Bake sounds delicious and I am eager to try it myself!

We had someone here have a Weck sandwich shop for a while. My husband loved it.

I love chicken salad anytime. Has to have really sweet pickles in it. Also love a club with no tomato anytime too.

Tuna with small apple slices, layered with Doritos (cheese flavor) between wheat or white bread* yuuumm

I love eating sandwiches and always prefer to eat Cheese sandwiches.

Sliced, lean corned beef brisket, served warm on rye bread with mustard. Add a dill pickle and some potato chips on the side.

Cheese sandwiches - yum! I love to try different cheeses and cheese combinations....plus, I love them toasted, grilled or from a panini press.

YUM!! Corned beef brisket, rye bread with mustard and pickles...sometimes, I put MY chips inside the sandwich..

Thank you for stopping by and come again,

This sounds great! I am going to have to try it soon - love lime juice so a recipe that includes lime (the bacon doesn't hurt either) is worth a try.

pepper steak, with cheese, green peppers, n onions, on a toasted sub roll

When I was about 21, I ate breakfast at a diner. Everybody else would get eggs and toast. For me, it was grilled ham and cheese! Lots of butter slathered on white sandwich bread with American cheese and thinly sliced Virginia ham. The ham is what made the sandwich. It was dry and flavorful, and the cook just sliced it off of the hanging ham!

Oh I haven't met anyone who likes to lay doritos on a sandwich, lol. I love it! I pile them on and then smush it all down. usually it's ham, cheese, mustard and the chips.

One of my other favorites is the Rueben. Yum...yum...yum! I layer pickles inbetween the corned beef and saurkraut and I add some yellow mustard. It has to be butter the marble bread is toasted in or it's not quite the same. I'll take my chances w/the extra calories.

Definitely unique sandwiches! The Reuben sounds good with pickles.I'll have to try that. Do you use the thousand island dressing, as well as the mustard?

Absolutely, Thousand Island all the way!

Sometimes I'll put it on the side to dip the sandwhich in. It depends. I like a solid sandwhich, so not everything slides off the edge.

The pickles I use are the flat kind so either the chips (dill) or the long ones (dill) and I rinse/drain the saurkraut so it isn't all over powering.

If it's done right you kind of take a bite and fall back in your booth or seat, lol and roll the eyes. Like I said, not to worried about the calories. It would be lacking something if I did

I know what you mean about calories. I eat 1-2 good Reubens a year, so I want them to taste the way that I want them to taste. NO dull substitutes, please! If I don't make them the way that I want them, there's this nagging unsatisfied feeling that lasts for a while. Then, I have to get a good Reuben. Might as well do the calories the first time!

I look at the mouth-watering sandwiches and they look wonderful. But my favorite sandwiches are BLT on white toast and garden tomatoes and thinly sliced cucumbers on whole wheat with mayo.

Every once in a while a trip back to my childhood and have boloney and cheese from the deli section with a little mayo, crushed potato chips if I am really nostalgic or my just before teen days, liverwurst with mustard on rye, sometimes a little sauerkraut. Most times my sandwiches are dull and thin, still I love them.

Oh, Vannie! I too am from NJ and I just love to hear about deli boloney and liverwurst. Here in MO liverwurst is called braunschwieger and I'll never get used to that. There is a great deli in Highland Lakes (in Sussex County) that makes a killer liverwurst and mustard sandwich on a hard roll. Every time I go back to visit I have to have it for lunch at least once. Real, authentic hard rolls is another thing we can't get here. They call them kaiser rolls and they LOOK the same, but they're mushy and soft with no crust. Yuck!

LOL. I guess you can take the girl out of New Jersey, blah, blah!

Helen, when I worked 9 to 5, I went from going to good restaurants on my lunch hour to eating from several food trucks around my campus. My favorite breakfast sandwich quickly became Taylor ham (Taylor Pork Roll) scrambled egg and a slice of cheese on a 'real' hard roll I know what you mean about Kaiser rolls, although I do like them they are not the same as a hard roll. Speaking of hard rolls. There is nothing better than a buttered hard roll and cup of coffee, etc. I discovered that these innocuous food trucks can be dangerous to your health and your weight--who knew?

My favorites:
grilled cheese and tomato
grilled cheese with jelly on top after it's been grilled - salty sweet yum!
love, love, love ruebens
I like sub sandwiches to (not the kind from subway, but the real kind like The submarine shop in New Jersey makes - yup I'm a jersey girl too)
I also love hotdogs, with sliced fried potatoes, green peppers and onions in a pita pocket. Those are the best!

I adore sandwiches! Here are my favs:

*fresh tomato with mayo
*Club sandwiches with bacon, turkey, ham, tomato, lettuce, red onion on toasted sourdough
*Three cheese grilled cheese with Parmesan crust
*Smoked salmon with avocado salad
*Vietnamese BBQ pork
*Mediterranean vegetable sandwich with humuus
*Bacon, jalapeno jelly and cream cheese
*Hot turkey with gravy open-faced
*Roast beef with Jack Cheese and bellpepper, open-faced and broiled
*Tuna salad
*Chicken salad
*Egg salad

...mmm. And all the better if you can press them in a panini press for a crunchy crust!

Dianne, last year I bought a submarine sandwich from Stop and Shop supermarket in Elizabeth. I was in sandwich heaven.

Lori, last year I realized I could make a fair panni in my Geore Forman grill.

When I was a freshman in high school, we all brought ingredients for a large sub sandwich, and it was the best ever! It was built on a large loaf of crusty Italian bread.

The best sandwich that I ever had, even (hard to imagine!) better than the fried oyster po-boy, was a Muffuletta sandwich purchased at the Central Grocery in New Orleans. It consists of Italian cold cuts and cheeses, a (hard to reproduce at home)store-made olive salad and served on special loaf of round muffuletta bread.