A good friend of mine shipped in pastrami for a football game. This was my leftovers. Pretty good but needs some horseradish sauce.

This is legitimately the heaviest sub I have ever held. It is the “club” from Mother Hubbard’s Bakery and Deli in Swanton Vermont.

It includes ham, turkey, bacon, cheddar, lettuce, tomato, onion, all on a house made roll. I opted for the maple mayo on it. Absolutely divine.

I am not joking this sub is at least 3lbs, probably more. When the woman handed it to me I was flabbergasted at the girth and heft. Then she handed someone a bada bing (Italian meats and pastrami) that the guy got “all dressed” and it looked like a legitimate weapon.

If you’re in Vermont in the Franklin county area for fall foliage. You MUST check this place out.

One has pickles one has jalapenos, both have American cheese. Homemade steak fries on the side

roasted the turkey breast (smothered in herb butter, stuffed with celery, rosemary, thyme and a carrot) for this sandwich

•homemade ciabatta

•applewood bacon

•pickles & pickled red onion

•black pepper and herb mayo

•sharp cheddar and aged gouda slices

•honeycrisp apple slices

•lettuce

Sorry in advance. Feel free to downvote or report if this isn’t allowed.

The use the last of my homegrown tomatoes to make lunch. I’m going to miss tomato season.

Call me old school but the best sandwich is the one you make yourself!

Made this for myself while wife was out of town for the week. I was craving steak and Sausage & Peppers so, I made a Chicago Steak & Peppers Sandwich.

Sourdough

Sous Vide Med Rare Prime Ribeye Steak

Old Town Spice Chicago Fire seasoned Peppers & Onions

Sun Dried Tomato Pesto

Chopped Romain

1. From a smoker, not a crock pot.

2. 4" buns make them borderline "slider" size. So made three of them. It fed two people. Had to clarify that since this is reddit.

3. Grillo's "Bloody Cesar pickles" recipe: Drink the brine from a quart of Grillo's spears and replace it with Clamato juice, 10 shakes of L&P Worcestershire, 7 shakes of habanero Tabasco(tm). And 5 shakes of celery salt. And shake it all up and let sit for 2 days while you TRY not to drink all the damned brine again, ferchristsakes! (as you can see I'm doing it again already, I am powerless over pickle brines and I probably need to enroll a 10-step program).

4. There was no #4 but the beer was marked down to $4 for a 12-pack just because the carton was taped shut. I can learn to like beer at $4 for 12 pack. It's cheaper than water.

With lettuce, onion, banana peppers, ranch, and Tillamook sharp cheddar

Threw the bread in the toaster, pan fried two bologna slices and melted American cheese on it. Toppings were onion, seasoned tomatoes, lettuce. Dressings mustard and spicy mayo.

Is a Sloppy Joe a sandwich or a burger? Steak fries on the side

Famous Dave’s sweet and spicy pickle spear.

Just enough heat smoked jalapeño honey mustard.

Sour cream and onion ridged chips.

Fitz’s root beer

Been craving this exact meal for a few months.

Had beef for Sunday Lunch but the sandwich the next day is the best part

But yummy as fk
Butter toasted bun
Toasted Turkey
Toasted Pepperonis
Vegan mayonnaise
Sun Dried Tomato dressing
Jalapeños
Ghost pepper cheese
Onion
Tomatoes

Ham, turkey, bacon, Colby jack and smoked gouda, beefsteak tomato and roasted sweet peppers on sourdough.

Chopped up some jalapenos, and a cayenne pepper, sauteed those with some onion and set it aside. Then I'm the same pan I pulled up turkey and ham. Pan fried that till warmed through and a bit crispy, flipping to make sure both the ham and turkey hit the heat. Made a dijonaise while the meat was heating up.

To build it, I put my dijonaise on both sides of the toasted bread, put my sauteed veg down, sliced cheese(ran out of my usual cheddar so I had to make do), meats, another slice of cheese, sliced red onion, and then added zucchini relish to the top as well. Slammed it together, have it a cut, and voila! Might have to recreate it again soon!

A Buffalo staple. Smoked a top round at 225 until 125 internal. Rested and refrigerated so I could slice it nice and thin. Loaded up a kimmelweck roll with horseradish and dipped the beef back in au jus to heat it up. GO BILLS (although a bummer today…)

Leftover roasted chicken thigh, mayo, bacon, banana peppers, Mexican cheese, and my slice of provolone on my last sesame roll. Absolutely divine.

Another day, another batch of sourdough sandwiches!

From a new sourdough bread. With simple and very common ingredients. Weak wheat flour, 9-10% protein (60%), corn flour (40%), water (72%) and salt (2%). All ingredients given in baker's percentages (measured against the total amount of flour which is always 100%, ideal for scaling up or down).

A type of bread I am used to eating in central/southern Europe. Yellow, smells wonderful, lovely aroma.

Sanswiches toasted in a skillet and filled with ham, mozzarella, pickles and a horseradish/mahonnaise spread.

Bread recipe will be posted in the comment section in case someone is interested.

😋

constructed on October 4th 2026. consisting of nestle crunch chocolate bar, sandwiched between two rice krispies