im lazy - peanut butter and jelly for me.
JT's in Simpsonville...
Toasted Italian.
Of course, ya got to get your favorite beer in a tall frosty mug.
Perhaps you should have read the instructions before calling.
White bread, mayo. Beef bologna and beef salami. [you could add ham and/or american cheese but I do not unless have leftovers]. Dill pickles, tomatoes, onion, lettuce and build it in that order because this can get messy if you do it like I do. Salt on the tomatoes[brings out tomato flavor]. Black pepper on the mayo[stays evenly distributed] . Italian dressing on the lettuce and top it with the other slice of white bread.
Mine generally is a little thick and I have to cut it in 1/4 or 1/6 squares to eat it. actually very similar in taste to a sub that is sold by ''blimpes's'' chain subshop.
Ah nuttin can beat a philly cheese steak, wiz wit out please
I dont install leaks, i just fix em
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All of the above read so good... My favorite breakfast sandwitch is a big 5" biscuit with country ham, egg, american cheese, and fresh tomato. That will make a hangover lay off. You have to have a big coke on ice too. Yum. There is a regional restaurant chain where I live called Martin's that serves up a mean one. Now I'm hawngry!
Luke 6:31
Well speaking of breakfast sandwhiches ill have to say my all time favorite a pork roll egg and cheese on fresh bagel
I dont install leaks, i just fix em
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I grew up on Taylor's pork roll. Gotta peel back the canvas packaging, slice it and notch the slices so they don't curl up when you fry them. My dad used to make pork roll for dinner with cut up onion and peppers fried in the same skillet for flavor. I always liked it when my dad was home from sea to do the cooking.
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Mmmmm, now that sounds good, i think i might make that for dinner, i buy the 8 slice packages. The best pork roll breakfast sandwhich ive ever had was from a little place down near the philly airport called RJ's chilli dogs. He uses all taylor pork roll and amarosos rolls, ill kill for one now.
I dont install leaks, i just fix em
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First of all it's a SAMICH.....
Den dair's nutt'en dat can beat a Philly Cheesesteak..........hans down da bess samich in da world.................
I also like Rubins an
Pork samiches
an I......talian Hoagies
an Roasted beef or Corned beef wit Parmigiana cheese an horse radish
man I's hungry now................O'tay
Pastrami,corned beef, melted swiss on a hero, shredded lettuce, raw onion, russian dressing. Its called a woodchopper.
I love the smell of phosgene first thing in the morning:
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Yes....sort of
No one really knows what it is, but it slices sort of like a large sausage and fries sort of like a slice of ham. Some things are best not looked at too hard. Just fry up a few slices and enjoy. My dad always put a lot of ketsup on his Taylor pork roll slices.
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I dont install leaks, i just fix em
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I have found a way to make egg sandwiches that is just great for me. I take a 3-4" round plastic container, coat it with a spray oil and whip up a combination of an egg, a little milk and seasoning depending on what meat I am going to use. I just put the egg, milk and seasoning in the coated plastic cup, add shredded cheese to the top of it, and microwave with a loose cover for a minute and a half.
I put this cooked egg on a toasted and buttered English muffin with a piece of pork roll, sausage patty or bacon and it makes a great egg sandwich.
Variations of this are to add bits of meat or fish to the egg concoction and microwave the whole thing together with the cheese on top. Some of my favorite combos are:
- Backfin crab chunks and Old Bay seasoning with swiss cheese.
- Ham chunks (or pieces of sliced deli ham) with cheddar.
- Chunks of hot dog with shredded Mexican three cheese.
- Chunks of cooked hamburger with any cheese.
Just about anything you have a small bit of in your fridge can turn an egg into a gourmet meal. Many times I just make up the egg concoction and eat it with a fork as it is.
Training is important!
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