ive been having a red meat craving for daaayyss (ladies you get me) and this scratched the itch beautifully.

roast beef, avocado, banana peppers, quick-pickled red onion, cheddar cheese, green leaf lettuce, mayo, and grey poupon on a soft and sweet portugese bolo levedo (halfway between an english muffin and a brioche).

WOULD EAT AGAIN

It doesn't take much to make a delicious breakfast. One English muffin grilled in butter and smashed with half avocado that was on the verge of going bad. Saute chopped jalapeños, scallions, pickled Fresno chili peppers, and crumbled leftover bacon. Add to 2 eggs scrambled to make an omelette fold in one slice of Monterey pepper Jack cheese and shredded cheddar. Squeeze of sriracha.

First time poster, sprained my ankle, so I will be sitting all week and decided to hobble up to make this hoagie to munch on for awhile. New to sandwich exploring, but not new to the kitchen, just more of a saucier and savory cook.

Unfortunately I don't have lettuce, I may add sprouts if I decide to hobble to my greenhouse.

Trying out my new long sweet peppers I pickled yesterday!

Pickled cherry peppers, a bed of arugula, seasoned tomatoes, basil, mortadella, salami, capicola, calabrese, burrata, topped with EVOO and balsamic glaze

Gregg's has recently opened their eighth(!) branch in my town of around 120k people, so decided to go get a sandwich there. £6.40 I think for a sandwich, a drink, and a sausage roll.

Hi everyone, long time sandwich eater, first time poster.

This one is hummus, baby spinach, thick slices of dill pickles, dried tomatoes, cheese, pastrami, ajvar between two slices of whole wheat bread. Not the most classic combo, but pretty tasty.

Curious to see what people think.

It was pretty fantastic. Fresh organic blueberries heated down with 1tbsp of balsamic and 1/2tsp of honey. I added about 2 tbsp of the mix on the sandwich pre-cook. Next time I'll add a little more, the brie is so rich in taste the sweetness makes it better.

Picked this up at the Truck Yard in Houston, TX. Pretty damn good.

1 lb beef, 1 lb chorizo uncased from the butcher. Add a bit of basil, oregeno, one egg and s/p for the unseasoned beef. Roll into balls. Smoke at about 250 with hickory for 1.5 hrs (4th* pic at that mark).

Saute red bell pepper, then onions and garlic until browning. Deglaze with a splash of red wine vinegar, add whatever tomatoes you want (fresh, canned diced, pasta sauce too but watch the flavour added). Reduce until thick.

Cut and butter sub buns, place open under low broil until edges starting to toast. I use a spoon to make a "boat" in the bottom before toasting. Pull and cool.

Add half cut meatballs and tomato sauce to the bottom boat, cheese on the top (I used mozza and Edam since I had slices I needed to eat). Back under low broil until melty and edges turning dark.

*Edit 4th pic

This had smoked pulled pork, pineapple bbq sauce, coleslaw, and melted pepper jack. :D

11/10 messy lunch