The Poojer Posted October 2, 2013 Posted October 2, 2013 its usually soft enough to act as a spread How does an avocado take the place of a condiment?
Gugny Posted October 2, 2013 Posted October 2, 2013 its usually soft enough to act as a spread Great point. I've never tried that. Now, I shall.
The Poojer Posted October 2, 2013 Posted October 2, 2013 that or hummus adds a nice alternative to mayo Great point. I've never tried that. Now, I shall.
ExiledInIllinois Posted October 2, 2013 Posted October 2, 2013 It is the only way some people get their green veggies! Don't wanna go blind, now do ya!
Johnny Hammersticks Posted October 2, 2013 Posted October 2, 2013 (edited) I usually get oil & vineger on my subs, and the lettuce (shredded iceberg) acts as a nice "sponge" for the dressing so the bread doesn't get soggy. I just got a sub last week from a new place here in town, and they put whole leaves of romaine on it. Yuck. I took it off before I ate it. Strangely enough, the alternative to the romaine lettuce was shredded cabbage. Was intrigued but I passed. Seems like the taste would be to bitter. Anyone else been offered shredded cabbage as a sub topping? Might just be a regional thing, as I live in Vermont. Edited October 2, 2013 by Johnny Hammersticks
Gugny Posted October 2, 2013 Posted October 2, 2013 that or hummus adds a nice alternative to mayo As far as fat content, the hummus and/or the avocado are not much better (if any) than the mayo. I've been getting mustard (fat free) on my subs lately. But when I'm not being health-conscious, I do a little mayo and oil on a sub.
Chef Jim Posted October 2, 2013 Posted October 2, 2013 I will typically order my sandwiches without lettuce unless it is a green with some flavor, ie arugula, mustard or dandelion greens. Iceburg? Waste of space in the refrigerator, redleaf? Looks good and that's about it. If I want lettuce I order a salad. And if the menu description of the salad mentions iceburg I immediately pass over it.
Beerball Posted October 2, 2013 Posted October 2, 2013 What's being a chef have to do with preferring a bacon and tomato sandwich over a bacon, lettuce and tomato sandwich?? And I usually order all my sandwiches sans lettuce. Wifey hates lettuce on any warm sammich. She may tolerate it on a cold one, but never warm/hot.
Beerball Posted October 2, 2013 Posted October 2, 2013 I usually get oil & vineger on my subs, and the lettuce (shredded iceberg) acts as a nice "sponge" for the dressing so the bread doesn't get soggy. I just got a sub last week from a new place here in town, and they put whole leaves of romaine on it. Yuck. I took it off before I ate it. Strangely enough, the alternative to the romaine lettuce was shredded cabbage. Was intrigued but I passed. Seems like the taste would be to bitter. Anyone else been offered shredded cabbage as a sub topping? Might just be a regional thing, as I live in Vermont. This may have changed, but not too long ago there were places where you couldn't get vinegar on a sandwich. My guess is that the health laws date back to the early last century when a butcher would use vinegar to 'clean up' a piece of rotten meat. (at least that's what I've been told, Chef might know the rest of the story.)
Philly McButterpants Posted October 2, 2013 Posted October 2, 2013 In a world where spinach and arugula exist, there is no need for lettuce And romaine . . .
DDD Posted October 2, 2013 Posted October 2, 2013 Two words on lettuce in a sandwich: color and texture. Plus it's a cheap filler to make a sandwich appear bigger.
BUFFALOKIE Posted October 2, 2013 Posted October 2, 2013 Lettuce among other veggies is kind of like drano for your GI tract More like a bottle brush.
Chef Jim Posted October 2, 2013 Posted October 2, 2013 (edited) Wifey hates lettuce on any warm sammich. She may tolerate it on a cold one, but never warm/hot. They put lettuce on the warm sandwiches at the cafe in my office building. And I'm thinking...are you serious? Favorite sandwich: Sliced assorted Italian cured meats, fresh mozzarella, tomatoes, roasted peppers, arugula on ciabata bread. Edited October 3, 2013 by Chef Jim
ExiledInIllinois Posted October 2, 2013 Posted October 2, 2013 They put lettuce on the warm sandwiches at the cafe in my office building. And I'm thinking...are you serious? Favorite sandwich: Sliced assorted Italian cured meats, fresh mozzarella, tomatoes, roasted peppers, arugula on chiabata bread. What is assorted Italian cured meat? Is that the new term for prosciutto, salami, capocolla, mortadella (baloney)? Or is it something different? I used to work in a deli and we called it assorted cold cuts. LoL... ;-P ;-P
Chef Jim Posted October 2, 2013 Posted October 2, 2013 What is assorted Italian cured meat? Is that the new term for prosciutto, salami, capocolla, mortadella (baloney)? Or is it something different? I used to work in a deli and we called it assorted cold cuts. LoL... ;-P ;-P New term? No, it's been used for a few hundred years. Cold cuts are something Ocar Mayer invented in the 60's
ExiledInIllinois Posted October 2, 2013 Posted October 2, 2013 New term? No, it's been used for a few hundred years. Cold cuts are something Ocar Mayer invented in the 60's Okay...
Lt. Dan's Revenge Posted October 2, 2013 Posted October 2, 2013 They put lettuce on the warm sandwiches at the cafe in my office building. And I'm thinking...are you serious? Favorite sandwich: Sliced assorted Italian cured meats, fresh mozzarella, tomatoes, roasted peppers, arugula on chiabata bread. Since reading this, all I want is that exact sandwich.
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