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PostPosted: Sun Mar 12, 2017 8:15 pm 
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Location: Far East 'burbs.
pizza_Place: Pasaro's, St. Joe, MI.
White bread, creamy peanut butter, home-made grape jelly and Miracle Whip. Try it, you'll like it.


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PostPosted: Sun Mar 12, 2017 10:04 pm 
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Location: BLM Lake Forest Chapter
pizza_Place: Quonset
Grilled ham and cheese is always good.

Sunset's Acapulco Tuna or Cancun Chicken, Hoffman's Super Sharp Cheddar and Ritz Crackers is a go to.

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PostPosted: Sun Mar 12, 2017 10:10 pm 
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pizza_Place: Al's Pizza
Smoked ham, smoked turkey, and roast beef are always in the rotation.

Cheddar, havarti, and swiss for the cheeses. I bought some smoked gouda the other day. That was pretty good.

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PostPosted: Sun Mar 12, 2017 10:33 pm 
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I fucking love extra sharp cheddar, preferably Vermont white cheddar. When we lived in CT, we would go down to Mystic and take sailboat rides... And they would serve platters of Vermont cheddar that was fucking amazing... But for some reason, I don't like the sharp cheeses as much for sandwiches. Love them on the side with crackers, though.

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PostPosted: Sun Mar 12, 2017 10:37 pm 
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Location: The Leviathan
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leashyourkids wrote:
I fucking love extra sharp cheddar, preferably Vermont white cheddar. When we lived in CT, we would go down to Mystic and take sailboat rides... And they would serve platters of Vermont cheddar that was fucking amazing... But for some reason, I don't like the sharp cheeses as much for sandwiches. Love them on the side with crackers, though.

Makes sense...in the case of a sandwich, you have so many flavors going on that something that strong would overpower everything else.

Sharp cheddar for mac and cheese and snacking...otherwise it's mild for the win.


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PostPosted: Sun Mar 12, 2017 11:00 pm 
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lipidquadcab wrote:
leashyourkids wrote:
I fucking love extra sharp cheddar, preferably Vermont white cheddar. When we lived in CT, we would go down to Mystic and take sailboat rides... And they would serve platters of Vermont cheddar that was fucking amazing... But for some reason, I don't like the sharp cheeses as much for sandwiches. Love them on the side with crackers, though.

Makes sense...in the case of a sandwich, you have so many flavors going on that something that strong would overpower everything else.

Sharp cheddar for mac and cheese and snacking...otherwise it's mild for the win.


Good point.

Agree 100% on the macncheese too.

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PostPosted: Sun Mar 12, 2017 11:13 pm 
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Location: Boofoo Zoo
pizza_Place: Chuck E Cheese
Lightly toasted Thomas' English Muffin, cold turkey breast, 2 slices of american cheese, butter on one side, mayo on the other.


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PostPosted: Mon Mar 13, 2017 12:07 am 
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Location: Palatine
pizza_Place: Lou Malnatis
Electricity out means my sandwich is fucked. Gotta have the Killer Daves bread toasted with either ham or turkey or both, some jack or provolone, and some spicy mustard. That'll do most times.

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PostPosted: Mon Mar 13, 2017 4:33 am 
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pizza_Place: maciano's
Fire up the gas generator and make toast in the toaster. Liberally butter and then add peanut butter and (preferably jalapeño and something) jelly. Adding the peanut butter quickly out of the toaster is key.


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PostPosted: Mon Mar 13, 2017 8:17 am 
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pizza_Place: Joes Pizza
Usual go-to:

Wheat bread, Cleveland Stadium mustard, hot giardiniera, turkey, gouda, mixed greens, tomato.


If I had every ingredient available then there'd be tweaks with the deli meats. But I rarely have all desired fixings on hand. I usually have all those ingredients above.


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PostPosted: Mon Mar 13, 2017 8:57 am 
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leashyourkids wrote:
You haven't eaten all day and get home to find the power out. Your only food option is a homemade sandwich. What are your "go-to" ingredients for the best cold homemade sandwich?

Mine changes frequently, but in a pinch, I can't go wrong with sliced white bread, shaved turkey, pepperjack cheese w/ jalapenos, Beano's sub dressing, spicy mustard, a piece of lettuce and a pickle.


This ain't Cairo or whatever other one horse town spit you up onto our shores. We have options in the big city.

but to play your little game, summer sausage with swiss on a sesame bagel

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PostPosted: Mon Mar 13, 2017 10:52 am 
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pizza_Place: Zaffiro's
Imported or house-made genoa salami, hot capicola, mortadella and fresh mozzarella from Riviera, Bari, Nottoli, or Graziano's. Served on a torpedo roll with lettuce, tomato, giardinera, and oil.

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PostPosted: Mon Mar 13, 2017 10:56 am 
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pizza_Place: Lou Malnati's
Tall Midget wrote:
Imported or house-made genoa salami, hot capicola, mortadella and fresh mozzarella from Riviera, Bari, Nottoli, or Graziano's. Served on a torpedo roll with lettuce, tomato, giardinera, and oil.

$30 sandwich


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PostPosted: Mon Mar 13, 2017 10:59 am 
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Tall Midget wrote:
Imported or house-made genoa salami, hot capicola, mortadella and fresh mozzarella from Riviera, Bari, Nottoli, or Graziano's. Served on a torpedo roll with lettuce, tomato, giardinera, and oil.


Yeah, I think this is probably the standard CFMB sandwich.

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PostPosted: Mon Mar 13, 2017 11:01 am 
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pizza_Place: Vito & Nick's
I'd like to see what sort of sandwich would make with electricity available.

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PostPosted: Mon Mar 13, 2017 11:07 am 
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Very few mentions of mayo. Hank must be upset.

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PostPosted: Mon Mar 13, 2017 11:11 am 
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Does Leash hang out at alot of VFW's where electricty is not available?

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PostPosted: Mon Mar 13, 2017 11:25 am 
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pizza_Place: Milano's
Tall Midget wrote:
Imported or house-made genoa salami, hot capicola, mortadella and fresh mozzarella from Riviera, Bari, Nottoli, or Graziano's. Served on a torpedo roll with lettuce, tomato, giardinera, and oil.


you make your own salami ?


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PostPosted: Mon Mar 13, 2017 2:39 pm 
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leashyourkids wrote:
Very few mentions of mayo. Hank must be upset.



No mayo on a salami or ham sandwich. I will put it on turkey and roast beef.

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PostPosted: Mon Mar 13, 2017 2:40 pm 
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Bagels wrote:
Tall Midget wrote:
Imported or house-made genoa salami, hot capicola, mortadella and fresh mozzarella from Riviera, Bari, Nottoli, or Graziano's. Served on a torpedo roll with lettuce, tomato, giardinera, and oil.


you make your own salami ?


Image

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PostPosted: Mon Mar 13, 2017 3:18 pm 
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Location: Ex-Naperville, Ex-Homewood, Now Tinley Park
pizza_Place: Oh I'm sorry but, there's no one on the line
Roquefort almond sourdough baguette
Lobel's double hickory smoked bacon
Fossil Farms roast beef
Caciocavallo cheese
Maille black truffle and chablis mustard

Slap it together and throw it on the George Foreman.

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PostPosted: Mon Mar 13, 2017 3:33 pm 
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pizza_Place: Pequod's / Barnaby's
If the panini maker is out of commission, sandwiches are not an option in the IMU household.

I'll get takeout.

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PostPosted: Mon Mar 13, 2017 3:50 pm 
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Chus wrote:
leashyourkids wrote:
Very few mentions of mayo. Hank must be upset.



No mayo on a salami or ham sandwich. I will put it on turkey and roast beef.


No mayo on ham??

I put mayo on every sandwich except PB&J and grilled cheese. Although grilled cheese will get some spicy mustard in between the two slices of cheese.

My quick go to sandwich is ham and turkey, mayo, mustard, swiss or cheddar and a slice of tomato.

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PostPosted: Mon Mar 13, 2017 3:55 pm 
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Hank Scorpio wrote:
No mayo on ham??


Image

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PostPosted: Mon Mar 13, 2017 5:25 pm 
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pizza_Place: Phils' on 35th all you need to know
White bread,hard salami,Muster ,Miracle Whip,onion.

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PostPosted: Mon Mar 13, 2017 5:27 pm 
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Listen, newper. Dont start up with your white zone shit again!

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PostPosted: Mon Mar 13, 2017 6:03 pm 
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pizza_Place: Luigi's
Turano bread, artichoke spread, Genoa Salami, gabagool, sliced moozadell, red peppers with oil and vinegar.

Now that's a saingwich from the old neighborhood.

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PostPosted: Mon Mar 13, 2017 6:06 pm 
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pizza_Place: Geo's Pizza
Prosciutto, bocconcini, olive oil, tomatoes.

Heaven would be that I had Alpine from Elmwood Park leftover in the fridge with those above ingredients.

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PostPosted: Tue Mar 14, 2017 6:46 am 
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pizza_Place: 1. Homemade 2. Jewels
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PostPosted: Tue Mar 14, 2017 6:47 am 
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a genius wrote:
Image

This guy can't make peas. He can't handle that.

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