Just had a sandwich for dinner...is it the filling or the bread,for me the bread makes it
Ok is it the bread
- Thread starter Rossi320
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I love carbs. Best bread I’ve ever had was in England. US bread doesn’t come close.
The US has great bread. You just have to know where to find it. In Ashland, the local bakery has wonderful breads. Langers, considered world wide to have the best Pastrami Sandwiches, buys their bread from a Glatt Kosher Jewish bakery in the Fairfax district and it is the most amazing twice baked rye, pillowy soft in the center with tremendous chew at the crust and just the perfect flavor. I've always thought their bread made those world famous sandwiches world famous.
The French aren't exactly slackers when it comes to bread, neither.
My wife's sourdough is about the only bread I eat anymore. Nothing else compares. I still try not to eat it much, but my lord can that woman make some fine sourdough products
Bread/bun. meats and condiments, it all has to come together for me. If any of the parts are so-so, the sandwich will be just so-so. A PBJ must be on cheap, run-of-mill white bread. A Ruben on the best Russian Rye available. It all depends on what I desire at the time. Pulled pork NC style? Gotta be on plain old white buns with slaw and vinager sauce covering. I'm might particular about sandwiches.
Russian bread, always from the bakery warm and fresh each morning is one of my favorites, white or dark.
Damn! Just how many American breads have you tried anyway? So many regions. So many recipes. I've had some good bread in England but, some not so tasty also. Sometimes a French baguette for a "po Boy", sometimes a crusty Italian. Soooo many sandwiches, soooo many variations and so little time.
Russian bread, always from the bakery warm and fresh each morning is one of my favorites, white or dark.
Having McClelland Frog Morton’s Cellar (a gift from my friend, Chris) in the same Altinok Meerschaum Squat Rhodesian.
Did that cost a lot of bread? Bringing it back around for you. lol
All fillings being equal the bread does make a different, peanut butter and jelly on 5 different sandwiches made from 5 breads the bread is the difference.
My preference except for PBJ, bologna, ham and such is a bread with a very tight crumb. Unfortunately it's hard to find in the west. Pita bread, naan. and other regional favorites also make great sandwiches. But, good old, somewhat bland, white bread for the masses can make a great basic sandwich. Then add the particular condiments of your choice to accompany the primary stuffing and you have something special to your taste. Sandwiches, like pipe blends, are a matter of choice, very personal. My wife and Elvis loved peanut butter and banana. I could never stomach the mix.
I do that all the time.
Oh, and… I’ve throw the bread away often to just eat the meats and stuff, but I’ve never scraped down a piece of bread from a sandwich and just eaten it. We mostly make tortillas if we want a sandwich.
My grandfather often would blame processed wheat in breads for all of his problems. So, I grew up in a bread hating family.
For me it is a case of the whole being greater than the sum of its parts. E.g., corned beef is good, as is dark rye bread, but put the two together and, voila, gustatory magic occurs!
Jason's Deli is a chain store. But depends on the location, the bread and meat is little different. They have one of my favorite French dip and Reuben. Their French dip is called Beef Eater. Melt in your mouth New Orleans po' boy roll covered with butter with barely medium rare roast beef. Covered with melted mozzarella, and served with au jus. Very satisfying. Both the bread and the meat have to work together.
The bread makes the sandwich.
Actually if you have fresh baked sourdough I could just eat the whole loaf with nothing added.
The French really know how to make bread. Having lived in France for a few years I have to say I haven’t found anything comparable in North America,
I love my wife’s Irish soda bread. Good God it’s awesome. Anything tastes good with it. Highly recommend getting yourself an Irish girl just for the bread… and they can drink a lot of your buddies under the table as well 
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I remember in my grandmother's small town, those bakeries that smelled deliciously amazing. You could eat a loaf of bread, with nothing to go with it. Here there is a bread, which is called pan de aceite, it is very tasty, has a point of virgin olive oil flavor, and softly salty. When the raw material is of quality, nothing can go wrong. As Sable says, you have to find the right place.
The best ever bread is that which was made at home....wherever home happens to be.
Using good quality flour & yeast, if kneaded right and allowed to rise at its own pace, you just can't go wrong really.
Regards,
Jay.
Using good quality flour & yeast, if kneaded right and allowed to rise at its own pace, you just can't go wrong really.
Regards,
Jay.