What is your favorite sandwich?
02-21-2011, 09:27 PM
#61
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Join Date: Oct 2009
Location: Bikini Bottom
Posts: 5,652
Here in the South BBQ is the sandwich of choice, but you can get Fried Pork Chop sandwich (bone in), Fish sandwich (using Buffalo fish which is real bony), and Fried Peanut Butter and Banana sandwiches.
Billy
Billy
02-21-2011, 10:30 PM
#62
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Join Date: Mar 2009
Location: Salem Iowa
Posts: 15,666
My DHs favorite is a tenderloin. We have plate size pork tenderloins that are pounded thin and then breaded. and then deep fried and served on a large hamburger bun. The tenderloin is usually twice the size of the bun. I have been told it is a delicacy only found in Central to SE Iowa and northern Mo. Some places serve nearly paper thin tenderloins and some(the best ones) are more of a 1/2" thick or so. He is more of a mustard man than ketchup and he loves dill pickles. So he usually gets everything on his tenderloin mustard ketchup dill pickles(some places serve bread and butter pickles instead of dill) onion slices lettuce and tomatoe.
02-21-2011, 10:39 PM
#63
Super Member
Join Date: Apr 2010
Location: Spring, Texas
Posts: 2,032
My own recipe: Pirogs
Broil halved pistolette.
Saute chopped Onion, Chicken, shrimp and artichoke hearts
add roasted garlic primavera sauce. Scoup onto grilled pistolette halves. Top with mozarella cheese (don't scimp)
Broil again till cheese gets brown spots and melts.
(Can also be served on bagel crisps or crackers or lettuce as appetizer).
Oh Ya!
Broil halved pistolette.
Saute chopped Onion, Chicken, shrimp and artichoke hearts
add roasted garlic primavera sauce. Scoup onto grilled pistolette halves. Top with mozarella cheese (don't scimp)
Broil again till cheese gets brown spots and melts.
(Can also be served on bagel crisps or crackers or lettuce as appetizer).
Oh Ya!
02-21-2011, 10:43 PM
#64
Super Member
Join Date: Apr 2010
Location: Spring, Texas
Posts: 2,032
Originally Posted by Rhonda
My DHs favorite is a tenderloin. We have plate size pork tenderloins that are pounded thin and then breaded. and then deep fried and served on a large hamburger bun. The tenderloin is usually twice the size of the bun. I have been told it is a delicacy only found in Central to SE Iowa and northern Mo. Some places serve nearly paper thin tenderloins and some(the best ones) are more of a 1/2" thick or so. He is more of a mustard man than ketchup and he loves dill pickles. So he usually gets everything on his tenderloin mustard ketchup dill pickles(some places serve bread and butter pickles instead of dill) onion slices lettuce and tomatoe.
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