ritual sandwiches

My ritual sandwich. Do you have a ritual sandwich? A sandwich you actually won't make unless you have ALL the right ingredients? And the time is right. Nobody is rushing you. You can take your time and gather the holy ingredients. I was going to make this sandwich yesterday but i forgot to get swiss cheese. So i waited a day. Ideally, I have dipsy doodles to go with it but they are harder and harder to come by. Damn doodle supply chains. And in my youth a chocolate Quik as well. But i don't do chocolate Quik anymore. I only eat liverwurst because of my mom. She grew up in Queens and Long Island in the 40s and 50s. And her parents weren't Rockefellers. Liverwurst was cheap. Still is. 50+ years of the stuff and i'm still ticking. Maybe its the secret to my success. I'd say I crave it 3 times a year. Maybe 4.

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I have a ritual sandwich, but my ritual is going there to get it. There's even a documentary about it.

https://www.youtube.com/watch?v=yJ3f08HAXm0

Someone once said, you can tell a lot about a person by how they make a sandwich.

Bacon, over-medium fried egg, sharp cheddar and roasted green chile, plenty of black pepper, bottom side grilled with butter and top side toasted with mayo. Haven't had one in a couple of years, trying to stay alive.

I don't really have a sandwich like this, no

Closest thing is my mini-smorg: Wasa rye crispbread with smoked salmon, dill, and dijon mustard, with a pickle on the side

chicken salad + roast beef + onion + pickled peppers, on a bulkie roll

haven't made it in a while though since i've been laying off the red meat

I don't know about ritual, but I do have a signature sandwich. Goat cheese, chicken, Mama Lil's peppers, and a green sauce made with cilantro, parsley, tahini, olive oil, lemon and garlic. On toasted sourdough rye.

My sandwich rituals are totally fucked because they do not have Portuguese rolls in Montana. But in New Jersey, my sandwich was:

Genoa salami
Muenster cheese
lettuce
tomato
brown mustard
on a Portuguese roll
Kettle brand potato chips (the regular ones in the brown bag)
2 pickle spears
16 or 20 oz. Coke Zero

Yes, I do.

Every New Years Eve I buy loaves and loaves of raisin bread, smoked turkey cold cuts, pre-sliced grocery store swiss, eggs, milk, and a lot of shitty basil.

I make the sandwiches (turkey, swiss, basil on raisin bread) and dip them in beaten eggs and milk and fry them, Monte Cristo style, and serve them with bernaise sauce (or jam, if requested).

I eat them on New Years Day and serve them to anybody who might drop by

Slice of bread
Dijon mustard
Mashed up filets of sardines in oil
Chopped onion
Chopped parsley
Squeeze of lemon
Black pepper
Frank's red hot

If I can get good sourdough, I love toasting it light-brown and making my signature BLAAT: Bacon, Lettuce, Arugula, Avocado, Tomato with light garlic aioli

I'm still double taking at raisin bread with savoury fillings fried in a pan! And then I looked up a monte christo and I feel nauseous now hahaha.

I eat it as toast, but you know, just smash them together and you have a sandwich.

Avocado
Packet of wild skipjack tuna
Lime juice
Crushed red pepper flakes
Sliced boiled eggs
Salt / pepper
Country white bread

Smash first three ingredients together, spread on bread, layer the eggs on top, sprinkle the rest of the ingredients.

I wanna eat these sandwiches

Beef mince, onion and green peppers roasted and sprinkled with ground coriander, served as an open sandwich on ciabatta bread with mayo, small chunks of cheddar and a touch of chili.

When I was in elementary school and my mom made my lunch, occasionally I would get leftover green bell peppers and beef on white bread with mayonnaise, which I remember enjoying but was also embarrassed to unpack because at that time it was not typical. I recently read a description of tomato sandwiches in the American South and remember the tomato sandwiches from Harriet the Spy. I like cheese or tomato on English muffins and think I finally get eggplant as an ingredient for sandwiches. Eggplant is great.

Slice of bread
Dijon mustard
Mashed up filets of sardines in oil
Chopped onion
Chopped parsley
Squeeze of lemon
Black pepper
Frank's red hot

― Muad'Doob (Moodles), Monday, September 11, 2023 11:43 PM (two days ago) bookmarkflaglink

I've made these many times, except with no hot sauce and dill instead of parsley, sometimes with pickle as well. I used to get these amazing french sardines at the grocery store but stopped making them when I couldn't find them anymore.

I make a "Ken's Special" one in a while, which was a sandwich I used to get at a local deli 20 years ago before the deli changed hands.

Garlic Bread
Hot Roast Beef
Melted Swiss
Tomato
Caramelized Onions
Horseradish Mayo

Still on a quest to make one as good as the ones the deli used to make.

Just had

Jamón ibérico
sliced conference pears
melted cheddar
mayonnaise

Would recommend, though a bit messy

What a perfect thread to read after grabbing a Johnnie's Beef (sweet peppers because I have things to do today).

I don't have a super specific home-craft sandwich though finding I am out of tomatoes is always upsetting.

Lots of good sounding ritual sandwiches here but I think Jeff’s sounds the best to me, sorry for pollifying

I made the opposite of a ritual sandwich today, maybe the least authentic Italian sub ever:

sliced rotisserie chicken and maple ham
muenster cheese slices
tomato slices
pepperoncini
a little red wine vinegar and EVOO
salt, pepper, oregano
on sliced white bread with dijon mustard and mayo

i have made a lot of sandwiches in my life. i used to work at the village store across the street from my house. it had a potbelly stove right in the middle of the store for the winter. my first job there when i was 11 or 12 was putting all the Sunday New York Times together section by section. It took forever to put together a hundred papers and stack them up. we made our own roast beef. still the best roast beef i've ever eaten in my life. completely covered with salt and pepper in the oven. the most amazing crust when it was done. i had a truck driver come in a lot and he always wanted me to pour cayenne pepper all over his roast beef sandwich. i got some in my eye once. i cut my finger on the slicer slicing balogna once. i used to sell john oates his Beck's beer every night.
when i lived in philly my favorite job was at a korean deli/beer store/grocery store. it was the best store ever. hidden away on 20th street across the street from the opera school. no windows. (it was actually across the street from the site of another corner store i had worked at which sucked and my boss was demented and unfortunately i moved with him to ANOTHER corner store one block over across from the Wawa on Rittenhouse Square. we made some sweet sandwiches there, let me tell you. i made so much chicken salad and tuna salad every night. i don't ever need to see an industrial-sized jar of hellman's mayo as long as i live.) my boss jim kim made the best cheesesteaks ever! you never needed to go to Pat's or Gino's. the best hot sausage sandwiches. the best hoagies. the best breakfast sandwiches. he was a wiz. i think he owns a produce store now. that street had a lot of great sandwich options.
if i miss anything about philly its jim kim and hoagies and cheesesteaks.
i used to tear up cigarette cartons there and write my Village Voice reviews on the back of them while i was ringing people up. Just like Walt Whitman used to!
loved that job. but i had a baby and moved to an island with no good sandwiches. sad!

sorry, i just needed to take a mental break from record store work....i think i'm hungry too...

the only sandwich i'd really enjoy itt so far is lily dale's no offense anyone. my ritual sandwich is nachos.

My eighties sandwich was Ralph's dry-roasted turkey, with alfalfa sprouts and Dijon mustard, on Vogel's Swiss bread. I like hearty bread. When I was a kid, even for white bread, I think Weber's, which had Peanuts characters and a blue and white gingham or checkerboard plastic bag, was preferable to Wonder, or maybe I was just used to it because it was what my mom bought. When I was in England, the generic non-artisan bread was overall very good.

Thought of another (almost literally) ritual sandwich: when I was a kid, we would keep kosher for passover even though we weren't really/technically Jewish (long story). So all the cereal and bread would be given away, and I would take matzo sandwiches with apple butter to school for a week (and that week only) and endure endless questions from other kids about my "cracker sandwiches."

am intrigued by Lily Dale herby tahina and want to remember that. maybe not "signature" as it was a one-off, but still great and my niece remembers it fondly: was a grilled cheese that had (hers with vegan cheese, mine with gruyere) massaged lacinato kale and roasted sweet potato on this bread i useda get at tj's that was a *massive* crusty, whole wheaty, 1/4 loaf (it's been years and i don't recall what it was called, but it was SUCH a good foil for this!)

good bread is so key - in life, in sandwich-making - and i never think to go to the bakery across from my store and see if they have any fresh rye loaves for my fave ritual sandwich. on the other hand, i have always had it on supermarket rye. also they don't have fancy supermarkets in my town. not that arnold's jewish rye is the end of the world. it does the job.

(i mean good bread can make a lettuce and tomato sandwich feel like a gourmet meal. you know?

)

(forgot my parenthesis

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I have been converted to the joys of the classic Southern tomato sandwich, although I cheat a little — canonically it's supposed to be on store-bought white bread, but I will make it with whatever bread we have. The key obviously is having good, big, ripe tomatoes, sliced and with a little salt and pepper sprinkled on them. Then it's just your favorite mayo, and you're good to go.

So classic. Sometimes I go rogue and add some very finely grated onion to it as well.

At youth hostels in the Netherlands (most likely it was) they served rye bread made from grains I think as opposed to flour and sliced cheese for breakfast; they were laid out in layered lines on a tray. On a school trip in junior high or high school, the economy hotel(?) reserved for us in Paris served airy somewhat insubstantial (as compared to crumb obsessed Brooklyn) baguettes with jam; they were sliced into a length as long as your forearm at that age and heaped in a basket. (Both very good!) I think tomato tartines on whole grain rye bread from those dark dense square loaves would be fabulous without any seasoning or condiments.