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I'm sure your gandma meant well, but the best onion sandwiches are made with Vidalia onions, fresh baked sourdough bread and proper mayonnaise. Proper = Duke's or in dire straights, Hellmans. 'Course up in South Dakota, life requires a lot of compromise.Originally Posted by Bruce Volden
Fair winds and following seas,
Jim Waldron
Contributor
I could eat GCS everyday. Add a thinly sliced tomato to it and it gets better. Usually American cheese - the white stuff. But to really appreciate the levels a GCS can attain, take 3 or 4 thin slices of home made meatloaf, fry them in a pan with butter (lots of butter), and add them between several slices of cheese. My all time favorite sammy.
Stand for something, or you'll fall for anything.
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My GCS of choice is Rye or Whole wheat bread with 2 slices of Hoffman's Sharp and one of Swiss. If we have them in the house, I will also add sliced tomato. As for peanut butter sandwiches, I had to give up chunky PB due to diverticulitis and the smooth just isn't as satisfying but it is better than none at all.
Dave Anderson
Chester, NH
Moderator
Well, this prompted me to have a gcs for lunch. I added bacon to my sharp cheddar. We've been using pre-cooked bacon and it's so fast and easy we're eating a lot more than if we had to cook it each time. We sacrifice a little flavor but it's so easy.
Mike Null
St. Louis Laser, Inc.
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Glad I waited until after lunch to read this thread.
Member
I can't believe nobody mentioned Gouda for GCSs.
I must say, though, as much as I like finer foods with all-natural ingredients, nothing takes me back to childhood like a GCS on white bread (we normally ate whole wheat, so white was a treat) made with Kraft Singles and a bowl of Campbell's tomato soup made according to the directions, with some milk added at the table.
BTW, until you use peanut butter in place of mayo on a BLT, you're missing out.
Contributor
Post #26.
Yoga class makes me feel like a total stud, mostly because I'm about as flexible as a 2x4.
"Design"? Possibly. "Intelligent"? Sure doesn't look like it from this angle.
We used to be hunter gatherers. Now we're shopper borrowers.
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The world makes a lot more sense when you remember that Butthead was the smart one.
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Post #10 too but maybe because I said "smoked gouda" you didn't count it.
Member
Mrs. is partial to Asiago cheese in hers. As for peanut butter in sandwiches. An old timer I knew years ago, would eat grilled peanut butter and fresh sliced peach sandwiches. He also often had scrambled calf brains for breakfast. Both are just wrong in my view.
Member
Post #26.Fair enough...I must have been scanning instead of reading.Post #10 too but maybe because I said "smoked gouda" you didn't count it.
They say there are three things you shouldn't talk about: religion, politics, and what you eat with your peanut butter.
Member
I already posted on my favorite form of GCS earlier in this thread. With that said, this thread got me thinking of one of my favorite sandwiches.
Braunschweiger and grape jelly on cheap white bread....(you know the kind that gets stuck to the roof of your mouth when taking a bite). This sandwich is best eaten opened face though.
I digress, back to GCS sandwiches. pretty much any kind of cheese is good as long as it has yellow mustard and multi grain bread.
Vortex! What Vortex?
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