Study finds what makes the perfect sandwich

[sneakypete]

Well,she would be about 22,with red hair,green eyes,and the body of a 20  year old Raquel Welch........

Clothing would be optional.

[Bigun]

Sorry, but the best sandwich is not to be easily found on this side of the Pond.  The Coronation Chicken Sandwich, a staple in the U.K. since it was devised to celebrate the coronation of the late Elizabeth II, is simply wonderful.  And the really amazing thing about sandwiches over there is whether on a train or at a supermarket, there are a tremendous variety of premade sandwiches that are genuinely good -- Coronation Chicken on soft onion bread, simply tops the list.  Here in the U.S. a premade sandwich is a thing to be devoutly avoided, not so in Britain.

I spent quite a bit of time in the U. K. years ago and ate a lot of fish and chips because almost everything else was nearly inedible.  I missed the sandwiches entirely.   

[jmyrlefuller]

Couldn't agree more.
But fresh off the vine from a backyard garden ...  nothing better in this world.

There's actually a reason for that.

The breeds of tomato that are commercially grown are specifically grown because they all have nearly identical ripening periods, meaning they can be harvested by machine. Unfortunately most of these breeds are also bland.

But most garden breeds, since they're picked by hand, don't need that degree of specificity. In fact, in a garden setting, fruits that ripen over the course of a broader period might be preferable. So flavor doesn't have to be sacrificed.

I do have a liking for a lot of garden tomato breeds. Smaller breeds, I'll even dehydrate them.

If ya can't get fresh tomatoes...Romas are pretty good.

Romas are at least a partial exception, since they're a sauce tomato and they HAVE to retain their flavor if the recipe's going to work!

[Kamaji]

There's actually a reason for that.

The breeds of tomato that are commercially grown are specifically grown because they all have nearly identical ripening periods, meaning they can be harvested by machine. Unfortunately most of these breeds are also bland.

But most garden breeds, since they're picked by hand, don't need that degree of specificity. In fact, in a garden setting, fruits that ripen over the course of a broader period might be preferable. So flavor doesn't have to be sacrificed.

I do have a liking for a lot of garden tomato breeds. Smaller breeds, I'll even dehydrate them.
 Romas are at least a partial exception, since they're a sauce tomato and they HAVE to retain their flavor if the recipe's going to work!

[mountaineer]

My tomatoes are just now starting to ripen, which is behind their usual schedule. No matter - they're still delicious!

[Smokin Joe]

My tomatoes are just now starting to ripen, which is behind their usual schedule. No matter - they're still delicious!

Still waiting for mine to turn color...

[Free Vulcan]

Thing have dried up about the right time, the tomatoes are excellent.

[Bigun]

My tomatoes are just now starting to ripen, which is behind their usual schedule. No matter - they're still delicious!

My spring crop of tomatoes is just about done due to the very hot weather conditions here. That's normal for us.

I have my fall crop seedlings well underway now and hope to put those in the ground around August 15th.

Hat tip to @jmyrlefuller who apparently understands the difference between market tomatoes and the home-grown varieties very well. ALL the varieties I grow are those which will produce over months instead of days or weeks.

[GtHawk]

Hot pastrami (or corned beef) piled high on rye bread with mustard, along with two full-sour Kosher pickles and a draft beer.

Close, for me it's a Reuben made right with Russian dressing.

[Gefn]

Close, for me it's a Reuben made right with Russian dressing.

oh yum! my favorites are chicken salad and bacon lettuce and tomato

[GtHawk]

oh yum! my favorites are chicken salad and bacon lettuce and tomato

Yeah I can go with the BLT alright, unfortunately chicken salad just doesn't sit right in my gut, but there is a little Italian deli near me(unlike NY where there must be tons, HB, CA has very few) that bakes it's own bread everyday and makes a great Cuban which is another favorite.

[Smokin Joe]

My spring crop of tomatoes is just about done due to the very hot weather conditions here. That's normal for us.

I have my fall crop seedlings well underway now and hope to put those in the ground around August 15th.

Hat tip to @jmyrlefuller who apparently understands the difference between market tomatoes and the home-grown varieties very well. ALL the varieties I grow are those which will produce over months instead of days or weeks.

Mine are still green--we only get one shot at it here. (Last frost can be as late as the second week of June.)

Usually we get to the first or second week of September before we get the first 'fall' frost...If it isn't too hard, I can cover the garden with a cargo parachute overnight, and most will survive.

Otherwise, harvest everything, just strip it, and wrap the tomatoes in newspaper. Most will ripen, some will go bad. But I'll have relatively fresh tomatoes for another month.

[Bigun]

Mine are still green--we only get one shot at it here. (Last frost can be as late as the second week of June.)

Usually we get to the first or second week of September before we get the first 'fall' frost...If it isn't too hard, I can cover the garden with a cargo parachute overnight, and most will survive.

Otherwise, harvest everything, just strip it, and wrap the tomatoes in newspaper. Most will ripen, some will go bad. But I'll have relatively fresh tomatoes for another month.

Next time you have to harvest the green ones put them in a carboard box (not touching each other), throw in an unpeeled banana, and cover them up. they will all ripen unless they have been previously damaged in some manner.

[Smokin Joe]

Next time you have to harvest the green ones put them in a carboard box (not touching each other), throw in an unpeeled banana, and cover them up. they will all ripen unless they have been previously damaged in some manner.

I will If I have a batch I want to ripen at the same time. I would reckon the ethylene given off by the banana would 'push' ripening. Otherwise, they ripen a few at a time, about the pace I use them (and that stretches them out). I just won't buy 'storebought' tomatoes.

[LilLamb]

Sorry, but the best sandwich is not to be easily found on this side of the Pond.  The Coronation Chicken Sandwich, a staple in the U.K. since it was devised to celebrate the coronation of the late Elizabeth II, is simply wonderful.  And the really amazing thing about sandwiches over there is whether on a train or at a supermarket, there are a tremendous variety of premade sandwiches that are genuinely good -- Coronation Chicken on soft onion bread, simply tops the list.  Here in the U.S. a premade sandwich is a thing to be devoutly avoided, not so in Britain.

I loved UK supermarket sandwiches and fresh made meals!  My favorite sandwich was wheat bread, boiled egg and bacon.  They put a Mayo/brown mustard mix on it. It tasted so good.  Their bread is so good. It’s so much better than our supermarket bread.

[Kamaji]

I loved UK supermarket sandwiches and fresh made meals!  My favorite sandwich was wheat bread, boiled egg and bacon.  They put a Mayo/brown mustard mix on it. It tasted so good.  Their bread is so good. It’s so much better than our supermarket bread.

That sounds pretty good!

[AllThatJazzZ]

Right now I'm on a liverwurst kick. Love me some liverwurst from H-E-B deli on plain bread with Dijon mustard and sliced onion. Once I get that craving out of my system, I'll probably move on to olive loaf. 

[Sighlass]

Close, for me it's a Reuben made right with Russian dressing.

I second this ^^^.... A good Reuben is hard to beat.

No Tomato for me though... Wife loves them. We grow our own, have been harvesting for over a month now.

[Elderberry]

I've always loved a good BLT, but that was before I discovered my True Love of a sandwich.  Cajun-seasoned fried shrimp, shredded lettuce, tomatoes and pickles, filling a baguette that’s slathered with remoulade sauce.