Originally posted by Legendary Sandwich:

hey it's the off topic forum, talk ♥♥♥♥.

Someone make me a cheese, omion, tomato and tartar sauce sandwich please. It's the best.

No meat?

I like meats. The more meats the better.

Specifically, though, I like a nice, thoughtful Cuban.

Originally posted by Coda:

Originally posted by Legendary Sandwich:

hey it's the off topic forum, talk ♥♥♥♥.

Someone make me a cheese, omion, tomato and tartar sauce sandwich please. It's the best.

No meat?

I love meat but cheese and onion is my fave sandwich. It's supreme.

Originally posted by Legendary Sandwich:

I love meat but cheese and onion is my fave sandwich. It's supreme.

No. Cheese and onion is something else entirely, it's not a supreme sandwich.

Ham + Salad Cream = My life complete.

Seriously, you've got to try it.

Originally posted by tmwfte:

Originally posted by Legendary Sandwich:

I love meat but cheese and onion is my fave sandwich. It's supreme.

No. Cheese and onion is something else entirely, it's not a supreme sandwich.

You have yet to learn the delights of a cheese and onion sandwich. LOTS of onion on that sucker.

Originally posted by Legendary Sandwich:

Originally posted by tmwfte:

No. Cheese and onion is something else entirely, it's not a supreme sandwich.

You have yet to learn the delights of a cheese and onion sandwich. LOTS of onion on that sucker.

I'm not saying that cheese and onions are bad, they just aren't a supreme sandwich.

Wheat sub bread
mayo
mustard
Jalapeno
Onion
Turkey or Tuna.
If I have any, I also put mushrooms on it as well.

Italian Bread
Turkey
Swiss
Light Mayo
Red Onion
Lettuce
Tomato
Salt and Pepper
Splash of Red Wine Vinegar

Nutella sandwich

I also love some meat like sandwich,but not sure what is the translation

Bread
Bacon
Lettuce
Tomato
Bread

tuna, lettuce, onion, black pepper and cheese slice

What do you americans call this type of meat?
http://www.saborserrano.com/images/rollover/presunto.jpg

Prosciutto is made from either a pig's or a wild boar's ham (hind leg or thigh), and the base term prosciutto specifically refers to this product. Prosciutto may also be made using the hind leg of other animals, in which case the name of the animal is included in the name of the product, for example "prosciutto cotto d'agnello" ("lamb prosciutto"). The process of making prosciutto can take from nine months to two years, depending on the size of the ham.

A writer on Italian food, Bill Buford, describes talking to an old Italian butcher who says:

When I was young, there was one kind of prosciutto. It was made in the winter, by hand, and aged for two years. It was sweet when you smelled it. A profound perfume. Unmistakable. To age a prosciutto is a subtle business. If it's too warm, the aging process never begins. The meat spoils. If it's too dry, the meat is ruined. It needs to be damp but cool. The summer is too hot. In the winter—that's when you make salumi. Your prosciutto. Your soppressata. Your sausages.

— [5]
Today, the ham is first cleaned, salted, and left for about two months. During this time, the ham is pressed, gradually and carefully so as to avoid breaking the bone, to drain all blood left in the meat. Next, it is washed several times to remove the salt, and is hung in a dark, well-ventilated environment. The surrounding air is important to the final quality of the ham; the best results are obtained in a cold climate. The ham is then left until dry. The time this takes varies, depending on the local climate and size of the ham. When the ham is completely dry, it is hung to air, either at room temperature or in a controlled environment, for up to 18 months.

Prosciutto is sometimes cured with nitrites (either sodium or potassium), which are generally used in other hams to produce the desired rosy color and unique flavor, but only sea salt is used in Protected Designation of Origin hams. Such rosy pigmentation is produced by a direct

Originally posted by Yttrium:

Originally posted by Thatbrownmonster:

What do you americans call this type of meat?
http://www.saborserrano.com/images/rollover/presunto.jpg

Looks like bacon.

the thing is it's thiner/better and more expenssive then bacon,it comes from the pigs leg I believe