Indietalk Perfect Sandwich

The sandwich is the greatest culinary invention of the human race.

The Kino (kosher in name only)

Two hearty slices of marble rye
Swiss cheese
Bacon to taste
Deli thin slices of pepperoni and salami on top of turkey
Lettuce, tomato, and bell pepper
Mustard, oil, vinegar, and salt

Toast it before adding the veggies to bring out the flavor of the meats and bread and to get the cheese to the right, melty texture.

Mayo is for suckers.
 
CamVader said:
I had no idea Ernest was decrepit.
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Though Dready's pic is nothing short of amazing and Miss Ernest Lady was thoroughly amused, that's so not me. But why does he look healthier even though he has about 30 years on me :hmm:


Dreadylocks said:
Sure, let's say Director

Oh, and the weekend is a good idea. It's a great hangover sandwich.
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That's a major claim. But thanks for giving me an excuse. It shall be tested... :lol:


JakeSully said:
The best sandwich is called a Chivito. Easy to find in Uruguay :lol:

Grab some bread, no matter what kind. Be creative.
Thinly slice some fillet mignon, and fry. (Not deep frying, just regular, on a pan, like you would cook a hamburger)
Add a fried (or harboiled) egg, ham, mozzarella, bacon, sliced olives, mayo, sliced bell pepper, lettuce and tomato...
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Thanks! Your profession?


kinglis said:
Yeah, hmm, a cook of cource
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:lol:
I will need a filmmaking profession though to place your sandwich in the appropriate category. It doesn't have to be something ur doing right now, it can be whatever you wish it to be.


NickClapper said:
Right, I made my sandwich.

I'd like to stress several things.

1.) This is made with Tiger Loaf, rather than sliced break. Tiger is the best bread in the world but isn't really right for this sammich.
2.) I'm back at home packing my stuff up so my Mum's larder is extremely random and there were no black olives. I toyed with the idea of capers (the salt, you know) but I had steak tartare for lunch so I've been a little over capered.
3.) The rocket is slightly dead. I had to pick out the good leaves but it's seen better days.
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Nicely done, sir! :clap: I want one so bad right now...


Wombat said:
The sandwich is the greatest culinary invention of the human race.

The Kino (kosher in name only)

Two hearty slices of marble rye
Swiss cheese
Bacon to taste
Deli thin slices of pepperoni and salami on top of turkey
Lettuce, tomato, and bell pepper
Mustard, oil, vinegar, and salt

Toast it before adding the veggies to bring out the flavor of the meats and bread and to get the cheese to the right, melty texture.

Mayo is for suckers.
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Thanks! However, no sauce is for suckers. There is simply a sauce that goes well with a sandwich and a sauce that does not.
Your profession?
 
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Wombat said:
Oh, writer/director, but director if I had to choose one.

Also, how are you updating posts from one month in the future?
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Omg! Lol. I was in a 2 hour long meeting today discussing an event that takes place in october where im the photographer. I guess we talked about the dates and and the event so much that it's been subconsciously on my mind ever since.

Wow...

*shakes head*



PS

Thanks for providing the profession.
 
@Josh: :lol:, not tired of it yet either bc it crops up so unexpectedly in different places.


@Psychosis and Camvader: I've thought a bit abt being able to enter in multiple categories but that i thin we better stick to just one. Reasons being:

1. A lot of director cinematographers here and it may end up becoming just one category.
2. Ppl who are just cinematographers may end facing a lot of competition from directors as well, which would not happen in the sound category. Same for ppl who are just directors.
3. Sorting out the the intersection of the venn diagram could be problematic. Which of the directors cinematographers would i place in either of the categories.
4. People may submit for multiple categories like director editor, editor sound to stand a better chance. I mean a lot of us here have done so multiple jobs in movies.

What does everyone think? Im open to suggestions. As of now, i think we better just choose one. Simpler that way.
If everyone agrees, ill need one of the two professions from you guys (psychosis and camvader.)

Off to bed for the night, see you all tomorrow. And everyone has so many options for breakfast now! :lol:
 
The Muffaletta

The hands down winner of the all time best sandwich ever is the Muffaletta (pronounced 'muff-a-lot-a'). This culinary masterpiece was invented at Central Grocery here in New Orleans, and that is where you should get it from.

First, start with Muffaletta Bread
Ingredients:

2 cups bread flour (see note below)
2 1/2 cups all-purpose flour
1 1/2 cups water
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. olive oil
2 tsp. quick/rapid-rise yeast
Preparation:

1. Using the dough hook on your stand mixer*, combine all-purpose flour, 2 cups bread flour, water, salt, sugar, olive oil, and yeast in the bowl of a stand mixer -scraping down sides as needed - at low speed until blended. Add additional flour if needed, but dough should be a bit sticky.

2. Increase speed to medium and knead for eight minutes.

3. Turn dough out onto lightly floured board* and form into a ball.

4. Clean and dry mixing bowl and spray lightly with non-stick cooking spray. Place dough in bowl, seam-side down, and spray top lightly with oil.

5. Cover bowl with plastic wrap and allow to rise until doubled in bulk, about 1 1/2 hours.

6. Turn dough out onto the floured board and knead for 2 minutes. Divide in two, and form into balls.

7. Let dough rest for 15 minutes then flatten out into discs 7 - 8 inches in diameter.

8. Place each disc on a baking sheet, and poke all over with a fork.

9. Cover with plastic sprayed with oil and allow to rise until doubled in bulk, about 1 1/2 hours.

10. If you have a baking stone* place it on a rack in the center of the ove. Preheat the oven to 425F.

11. Bake each loaf for 20 to 25 minutes until well-browned. Cool on a wire rack completely before slicing.


Next you will need WOP Salad (Olive Salad for the politically correct)
Ingredients:

3/4 cup pimento-stuffed olives
1/4 cup pitted Kalamata olives
1/4 cup giardiniera (Italian pickled vegetables)
2 lg. pepperoncini
3 - 4 pickled onions
2 Tbsp. capers
1 md. clove garlic, chopped
1 tsp. dried oregano
A couple of grinds of blackpepper
2 tsp. fresh lemon juice
2 Tbsp. olive oil
Preparation:

1. Drain all ingredients.

2. Place all ingredients in a food processor and pulse until coarsely chopped.

3. Refrigerate overnight.


Now you're ready to make the Muffaletta.
Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

1 loaf Mufaletta Bread
1 cup WOP Salad
1/4 lb Sliced Chisesi's Ham (yes, you must use Chisesi's)
1/4 lb Sliced Mortadella
1/4 lb Sliced Genoa Salami
1/4 lb Sliced Provolone
1/4 lb Sliced Mozzarella
Preparation:

1. Cut bread in half horizontally.

2. Spread half with olive mix then layer on meats and cheeses.

3. Cover with top. (Note: Ideally the sandwich should be made an hour or more in advance and then tightly wrapped in plastic wrap to enable juices to soak bread.)

4. Slice into quarters and serve.


Director
 
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@Lucky Hardwood: Thanks for ur submission!
The salad isnt a problem but the bread... i have a place called jungle jims here where they import food from all over the world. Ill see if i can find the bread there. If not, could you provide me with an alternative? I know how important the bread is and its not fair to you that i cant make it but believe me, another bread will taste better than any bread i would try and create myself :lol:
 
If you can find a nice Italian boule that's about 1 1/2 inches (38mm) thick covered with sesame seeds it will work as an alternative.

Also, you can heat the muffaletta in the oven at 350 degrees for 10-15 minutes until the cheese softens and the bread gets nice and crusty.
 
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