If I'm having just a regular bologna sandwich, I use Miracle Whip. I've always thought it just a family thing because I've never seen or heard of anyone else using Miracle Whip instead of mayonnaise. My mother swore by Miracle Whip, even putting it in macaroni and cheese. lol
When I was at university, I had a house mate that liked to put peanut butter on a hebrew national hot dog. I haven't done it in years, but add a slice of a bacon and you have a gooey, disgusting treat. Not all that different from a bologna and pb. If it is a bologna sandwich for me, it is Lebanon with spicy mustard on an onion roll.
Not a sandwich but another weird food thing for me is eating frozen hot dogs. Like a popsicle. I open the pack and empty the hot dogs into a Ziplock bag so that they are all separated and then put them in the freezer to freeze. Grab one when I want. But it can only be one brand: Bryan. I've tried it with many other different brands and it is gross and not the same. Now back to your regularly scheduled sandwich... lol
No problem I've had people ask me this before. They were from Topeka & Tallahassee. I got a feeling your right about being more than one T Town.
we have dozens of street food sandwiches in turkey but when i hear sandwich i remember this place in syracuse / italy. he ask if you dont want any item in it, and then create a sandwich for you. as far as i could see he didnt made 2 similar sandwich while i was waiting for 15m in line. i highly recommend it https://g.page/CaseificioBorderi?share
When you live in the Boonies, miles away from the nearest Chick-fil-A one learns to improvise and overcome hehehehe Love my Cast Iron
All this talk of sandwiches makes me think of topping them (whether bean or bologna) with Vidalia sweet onion.
Love frying in cast iron also! I’ve got a Lodge cast iron Sportsman grill that we really like taking to the lake for a cookout. Chicken looks really good.
Vidalia onion is the only onion I will eat raw. Others are okay grilled, but a slice of raw Vidalia on a burger or hot dog is good!
One thing I could never seem to master was the cast iron skillet. I always set off my smoke alarms and burn whatever I'm trying to cook in it. My cast iron grill on the other hand gets a good workout. I lay it across my propane turkey fryer/crawfish burner outside and grill fantastic steaks and veggies on it. It's obviously easier to clean outdoors too, with a wire brush. Once it is clean, a good smear of olive oil all over it and then a low flame bake in and it's ready to go for the next grilling adventure.
I'm just learning to cook with a cast iron skillet & a bacon press. I love grilling sandwiches on it & using the press on top. With my gear, the best way to make it work is to pre-heat the griddle on low & the press on medium, as it is thinner than the griddle.
Ditto. But make sure you have pot holders with silicone grips. Regular pot holders are not the best when it comes to 425 deg dutch ovens.
I have added a new sandwich spread to my repertoire. It’s very simple. Just a mix of equal parts sour cream & spreadable cheddar, with a dash of black pepper.
