Home Forums Hunting & Shooting Hunter's Campfire Favorite sandwich

That’s a great hunting sammich!

\Well, lookie here. The Grinder is still in business. Their 5th decade. Maybe they make a decent enough sandwich or three?

http://thegrovegrinder.com/

There's one in El Cajon CA too. Dude that started them was in to horse racing. Lots of his pics on the walls when I was last there. Relatives down that way told me they're still there.

Me too. I just had deer heart a few times and just fried it up some.

I may look for one I can do it whole on the grill and see how that works. Them fuggers ain't small like a deer heart!

What about marinating the chunked up heart in some lime, achiote paste, garlic, onion, salt and pepper.

Then on the grill. Maybe on skewers.

Ooohh!

That sounds nice.

I'd have to get some of that paste, not a household item here.

I wonder how it would taste grilled like that with some Ras al Hanout on it (Moroccan spice blend)

Makin' me hungry thinking about it.

I found it.

Anticuchos de corazon


Oh my.

Linky bro?

I went to a Nicaraguan bbq a while back and the meat was marinated in something like that.


That was from memory. Maybe had some oil in it too.


Moroccan slice blend sounds good.

I never figured out how to link from my phone.

Roger that.

I can cut and paste it into the search engine.

If/when you butcher a lamb, that Moroccan stuff was made for it.

Rueben or an Italian beef combo dipped

If a burger counts as a sandwich, it would be my all-round favorite. If not, then steak and cheese, by a mile. And it's not a "cheesesteak"

After that, cold turkey sandwich from a Thanksgiving bird.

But in my mind, there aren't many sandwiches that I don't like. Can't go wrong with braunschweiger, pastrami, grilled cheese, corned beef, tooterfishes, egg salad, or the generic ham or turkey. I even like a PB&J now in my old age. Of course, I like a bacon sandwich, but I think the maters and mayo are the stars.

Lately, my favorites have been fried chicken sandwiches, pork loin, or banh mi.

I also think the condiments and dressing play a big role. A roast beef sandwich with fresh Russian dressing can be really good. Same with just about any coldcuts and red sandwich relish. I also like an Italian sub soaked in dressing.

Reuben, A good barbeque, A real Po Boy.

About 40 years ago, I was traveling to Crossville, TN with a buddy. We were on the way to do some boar hunting. We stopped at a Kroger store and Jerry sent me in to get a couple sandwiches. He said he'd take whatever I was having.

The deli section of that Kroger was as lousy as I had ever seen one. The only stuff that looked good was Roast Beef, Pepperoni, and Cheddar. I had them put it on a Kaiser Rolls. Jerry said it was the best sandwich he'd ever had. He had some real estate that he was going to be renting to a Pizza joint. He said he was going to make them put this sandwich on the menu and name it after me. For a couple of years, we'd go over there regularly and by a sack of Hot Bill sandwiches named after me. The Pizza Joint added a toasted hoagie roll and frizzled the sliced roast beef. That was a decent addition.

Fast forward 20 years. I got the farm in 2001, and the kids were still fairly young. Starting that first summer, I would get the fixings for Bill Sandwiches and we'd eat them on the front porch-- even before we got the keys to the place. Bill Sandwiches have been a ritual at the farm ever since.

If you go to Jersey Mikes and order a Cancro Special, you'll find a similar sandwich.

You can just soak them in balsamic vinegar for a day or two.

Salt and pepper, grill.

Tuna salad on white with lettuce and pickles.

I doubt you could find anything that remotely resembles food where you live. But if you're ever traveling, a lengua torta is one of the best sandwiches a person can find.

Talk about being Bourgeois, how about good old garden grown tomato, on white bread with mayo and a slice of melted cheese on it?

I'm a real cheap date, aren't I?

Your sandwich needs half a pound of bacon and skip the cheese.

One of my current favorites is a pork tenderloin finished at medium and sliced:


Put it on some cuban or media noche bread with pickles and slather on some beet horseradish:




Like most things I make, it's amazing: