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(Guardian)   Top chefs dish on best hot sandwiches to make in a hurry when you're bored with the usual lunch fare. Anyone for crab crumpets?   (theguardian.com) divider line
    More: Spiffy, Bread, slices of streaky bacon, Sandwich, hot sandwich, slices of back bacon, Butter, Olive oil, Cheese  
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576 clicks; posted to Food » on 13 May 2021 at 5:18 AM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



35 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-05-13 5:27:28 AM  
Yum!
Leftover tri tip, melt some havarti on it, lightly toasted baguette
 
2021-05-13 5:28:35 AM  
I want to know more about the churro dog.

And yes, the Mariners as always are trying too hard.

/grew up just outside Seattle rooting for the M's and watching my dad break things cuz of the Seahawks. My father could say "Moyer" with so much disgust in his voice that it was almost a different word.  Don't get me started on Brian Bosworth or Dave Kreig.
 
2021-05-13 5:43:43 AM  
A lot of those were foreign to me, most sound good, some not so much.

The 'Refried bean and scrambled eggs on toast' sounds unappealing to me, and like a pants accident waiting to happen.

I smoke a fair amount of meat, a lot gets frozen for a quick thaw, and easy meal. My go to hot is shredded pork butt with a tangy and spicy bbq sauce with a slice of melted provolone on a hard roll or pretzel bun, with a few pickles. Yum!
 
2021-05-13 5:54:21 AM  
In other words, "whatever we have a decent amount of lying around on our favorite bread that we have in house."

For me, it's seared tuna on ciabatta with sriracha aioli and arugula. Maybe with bacon and avocado if I'm not in a huge hurry.
 
2021-05-13 5:59:02 AM  
Truffle mash potato sandwich-because most of us have truffles and truffle oil sitting around.
 
2021-05-13 6:05:21 AM  
Pop Tarts.
 
2021-05-13 6:55:19 AM  

LordBeavis: Truffle mash potato sandwich-because most of us have truffles and truffle oil sitting around.


Chefs just use what's on the station that they're at, at the time. It's the same as rooting around your fridge and coming up with turkey, three cheeses, some pickles and a slather of that whole grain mustard that your mother-in-law left on the Fourth. You have crab, you can you can use crab. You have seared Ahi, maybe you throw that on, you have time, you can fiddle with bacon and fatback. More likely, you're going to just grab a BLT, and steal some garlic aioli or some mustard, and then favorited! it on a plate before you park it with the evening staff roster to try to figure out how to fix that hole in the line because Colin called in sick, and your dishwasher is hungover to the point where you've got to send his ass home.

f*cking Colin, man.
 
2021-05-13 6:57:56 AM  
these... this is (or should be) common knowledge to every 3-5 year old kid. or maybe I was a precocious little scamp, lol.

basicamente what hubiestubert said about, "whatever we have t'hand that I like"

I like to call this one, hopeful cat comes sniffing 'round veggie snausages and charred onyon over Welsh rarebit

Fark user imageView Full Size


/McButt just loves anything containing butter or cheese
//he didn't get any, naturellement
///but he likes to sniff
 
2021-05-13 7:23:38 AM  

johnny_vegas: Yum!
Leftover tri tip, melt some havarti on it, lightly toasted baguette


There was a lunch place in the basement of our office building years and years ago that made the most amazing sandwiches.

They did beef and brie on a baguette, toasted so the brie would ooze out as you bit into it.  An orgasm wrapped in deli paper.

Sadly, they sold the place after 18 months, and the new owners went cheap on the menu.
 
2021-05-13 8:10:06 AM  

blodyholy: The 'Refried bean and scrambled eggs on toast' sounds unappealing to me, and like a pants accident waiting to happen.


My neighbor made those once right before we went fishing.
/Never ate that again
 
2021-05-13 8:33:21 AM  
"In a hurry"
 
2021-05-13 8:47:33 AM  
Heh. One of those was a "Sausage Egg McMuffin" knockoff.

Quick and easy "Toasted Ham & Cheese with Garlic on Rye" for me...
Slather the Rye bread with lots of butter...
Any kind of cheese you like, but if I have Kraft American I'll use that...Nothing melts like that does...
A little sprinkle of garlic powder in between the 4 slices of cheese. Thanks to Adam Ragusea for that trick...

Stacked like this: Buttered rye, 2 slices cheese, ham, 2 slices cheese, buttered rye.

Put that in a hot frying pan or griddle, let the cheese get melty, and burn a little of the cheese for good measure, and get the rye toasty, and you're done.
 
2021-05-13 9:14:02 AM  

drjekel_mrhyde: blodyholy: The 'Refried bean and scrambled eggs on toast' sounds unappealing to me, and like a pants accident waiting to happen.

My neighbor made those once right before we went fishing.
/Never ate that again


I'm not seeing a problem here. Refried black beans, scrambled eggs and a few skilled fried taters is a great breakfast taco (add hot sauce of your choice)
 
2021-05-13 9:31:39 AM  
Currently eating a sausage butty, so am getting a kick...
 
2021-05-13 9:50:17 AM  

Axeofjudgement: I'm not seeing a problem here. Refried black beans, scrambled eggs and a few skilled fried taters is a great breakfast taco (add hot sauce of your choice)


I'm just not a fan of refried beans is all. They don't treat me the best.
 
2021-05-13 10:16:14 AM  
Tom Aikens, regarding the preparation of a croque monsieur: "This is a five-minute job."

Utter bullshiat.

It's a 5-minute job if you already have brioche, a white cheese sauce on hand, sliced ham on hand, grated cheese on hand, a hot pan capable of being under a broiler without damage, a broiler, and about 10 more minutes. He literally farking describes at least 6 minutes just for cooking time.

This is why you don't ask a chef about food to be made at home "in a hurry." If you're at home, you're going to have to:

- Slice brioche. Assuming you have suitable brioche on hand, call it 1 minute.
- Make a white cheese sauce, then cool it - it won't adhere if it's warm, and you'll just sog up the brioche. Assuming you have everything on hand, call it 5-8 minutes.
- Assemble the sandwich - if you didn't spend ten or more bucks a pound on sliced ham & didn't buy pre-grated cheese, you're going to have to spend some time cutting ham & grating cheese. If you have everything on hand, call it 2-3 minutes; otherwise, call it 5-8 minutes.
- Add to pre-heated pan, fry 2 minutes.
- Flip, fry 2 minutes.
- Remove pan to broiler, broil 2 minutes.

Minimum time? 14 minutes. Realistic time? 25 minutes. See? Easy, right? FFS.
 
2021-05-13 10:52:53 AM  

Axeofjudgement: I'm not seeing a problem here. Refried black beans, scrambled eggs and a few skilled fried taters is a great breakfast taco (add hot sauce of your choice)


see also: huevos rancheros, migas, chilaquiles. mmmmm.

blodyholy: I'm just not a fan of refried beans is all. They don't treat me the best.


ah, that's fair then. unfortunate, but fair.
 
2021-05-13 11:01:50 AM  

tintar: ah, that's fair then. unfortunate, but fair.


Yah, I usually just get extra rice if and when I'm dining out for Mexican and skip the beans.

Oddly enough, beans in say, chili, do not have the same, uhhh, outcome. *shrug*

I'll take some migas right now though, sans beans!
 
2021-05-13 11:18:54 AM  
Those sound delicious, but as with most "quick lunch" recipes, they would all take way more time than I want to spend making lunch on a work day, even when WFH.
 
2021-05-13 11:25:47 AM  

omg bbq: I want to know more about the churro dog.

And yes, the Mariners as always are trying too hard.

/grew up just outside Seattle rooting for the M's and watching my dad break things cuz of the Seahawks. My father could say "Moyer" with so much disgust in his voice that it was almost a different word.  Don't get me started on Brian Bosworth or Dave Kreig.


Sounds like my dad regarding those teams and my mom regarding the Sonics.

Somehow, I don't think they ever go to the ball park hoping to eat well.
 
2021-05-13 11:33:44 AM  
If I need a quick sandwich, I'll make a fried egg sandwich.

Grab 2 slices of bread.  Spread mayo on one and mustard on the other. Grill some sliced onion and a slice of whatever deli meat I have on hand (ham or turkey are preferred).  Melt whatever cheese on the meat (muenster for the sake of low melting point).  Put the meat and cheese on the slice with the mustard, topped with the grilled onion.  Quickly fry an egg over medium and place it on the mayo slice.  grill the slices.  Sandiwich together and go to town.
 
2021-05-13 12:04:02 PM  

harleyquinnical: If I need a quick sandwich, I'll make a fried egg sandwich.

Grab 2 slices of bread.  Spread mayo on one and mustard on the other. Grill some sliced onion and a slice of whatever deli meat I have on hand (ham or turkey are preferred).  Melt whatever cheese on the meat (muenster for the sake of low melting point).  Put the meat and cheese on the slice with the mustard, topped with the grilled onion.  Quickly fry an egg over medium and place it on the mayo slice.  grill the slices.  Sandiwich together and go to town.


That's a lot of steps and ingredients, not to say it doesn't sound delicious. For me, a fried egg sandwich is two slices of buttered toast, one or two over-medium eggs depending on bread size, and a bunch of black pepper and seasoned salt. Hot sauce if I've got the right kind in the fridge.

And that's about as much effort as I'm willing to go to for a "quick" sandwich. A chef I ain't and if I try to keep more than one or two kinds of quick ingredients around, like deli meat, I end up throwing a lot of stuff out.
 
2021-05-13 12:21:30 PM  

Anoria: harleyquinnical: If I need a quick sandwich, I'll make a fried egg sandwich.

Grab 2 slices of bread.  Spread mayo on one and mustard on the other. Grill some sliced onion and a slice of whatever deli meat I have on hand (ham or turkey are preferred).  Melt whatever cheese on the meat (muenster for the sake of low melting point).  Put the meat and cheese on the slice with the mustard, topped with the grilled onion.  Quickly fry an egg over medium and place it on the mayo slice.  grill the slices.  Sandiwich together and go to town.

That's a lot of steps and ingredients, not to say it doesn't sound delicious. For me, a fried egg sandwich is two slices of buttered toast, one or two over-medium eggs depending on bread size, and a bunch of black pepper and seasoned salt. Hot sauce if I've got the right kind in the fridge.

And that's about as much effort as I'm willing to go to for a "quick" sandwich. A chef I ain't and if I try to keep more than one or two kinds of quick ingredients around, like deli meat, I end up throwing a lot of stuff out.


Actually going through the article, half the sandwiches are just as involved as mine, and I somehow manage to make one in 5 minutes.
 
2021-05-13 1:12:26 PM  

harleyquinnical: Anoria: harleyquinnical: If I need a quick sandwich, I'll make a fried egg sandwich.

Grab 2 slices of bread.  Spread mayo on one and mustard on the other. Grill some sliced onion and a slice of whatever deli meat I have on hand (ham or turkey are preferred).  Melt whatever cheese on the meat (muenster for the sake of low melting point).  Put the meat and cheese on the slice with the mustard, topped with the grilled onion.  Quickly fry an egg over medium and place it on the mayo slice.  grill the slices.  Sandiwich together and go to town.

That's a lot of steps and ingredients, not to say it doesn't sound delicious. For me, a fried egg sandwich is two slices of buttered toast, one or two over-medium eggs depending on bread size, and a bunch of black pepper and seasoned salt. Hot sauce if I've got the right kind in the fridge.

And that's about as much effort as I'm willing to go to for a "quick" sandwich. A chef I ain't and if I try to keep more than one or two kinds of quick ingredients around, like deli meat, I end up throwing a lot of stuff out.

Actually going through the article, half the sandwiches are just as involved as mine, and I somehow manage to make one in 5 minutes.


A lot of it is perceived effort for me. Slicing an onion to grill before frying the egg means later I have to wash the cutting board and knife, and while that realistically takes less than a minute it adds the specter of mOre dISheSto the mix. I'd rather go without.

After actually reading TFA, I think three or four of them count as "quick" but the rest are nonsense. If you have to cook an entire pork chop, or fry bacon two different ways, ya lose me.
 
2021-05-13 1:25:50 PM  

hubiestubert: LordBeavis: Truffle mash potato sandwich-because most of us have truffles and truffle oil sitting around.

Chefs just use what's on the station that they're at, at the time. It's the same as rooting around your fridge and coming up with turkey, three cheeses, some pickles and a slather of that whole grain mustard that your mother-in-law left on the Fourth. You have crab, you can you can use crab. You have seared Ahi, maybe you throw that on, you have time, you can fiddle with bacon and fatback. More likely, you're going to just grab a BLT, and steal some garlic aioli or some mustard, and then favorited! it on a plate before you park it with the evening staff roster to try to figure out how to fix that hole in the line because Colin called in sick, and your dishwasher is hungover to the point where you've got to send his ass home.

f*cking Colin, man.


I get that.  I do.  I'm assuming, though, the article writer contacted these chefs and told them the premise of the article.  This chef acknowledged that it was ridiculous that commoners would have truffles, yet gave his truffle sandwich recipe.  He's either insufferably pretentious, an idiot, or both.
 
2021-05-13 3:42:13 PM  

Axeofjudgement: drjekel_mrhyde: blodyholy: The 'Refried bean and scrambled eggs on toast' sounds unappealing to me, and like a pants accident waiting to happen.

My neighbor made those once right before we went fishing.
/Never ate that again

I'm not seeing a problem here. Refried black beans, scrambled eggs and a few skilled fried taters is a great breakfast taco (add hot sauce of your choice)


I went fishing and the stinky bathrooms are miles apart. Sitting in the hot sun with bubble guts is horror
 
2021-05-13 3:45:14 PM  

Anoria: harleyquinnical: If I need a quick sandwich, I'll make a fried egg sandwich.

Grab 2 slices of bread.  Spread mayo on one and mustard on the other. Grill some sliced onion and a slice of whatever deli meat I have on hand (ham or turkey are preferred).  Melt whatever cheese on the meat (muenster for the sake of low melting point).  Put the meat and cheese on the slice with the mustard, topped with the grilled onion.  Quickly fry an egg over medium and place it on the mayo slice.  grill the slices.  Sandiwich together and go to town.

That's a lot of steps and ingredients, not to say it doesn't sound delicious. For me, a fried egg sandwich is two slices of buttered toast, one or two over-medium eggs depending on bread size, and a bunch of black pepper and seasoned salt. Hot sauce if I've got the right kind in the fridge.

And that's about as much effort as I'm willing to go to for a "quick" sandwich. A chef I ain't and if I try to keep more than one or two kinds of quick ingredients around, like deli meat, I end up throwing a lot of stuff out.


I would use pickled onions to cut the time down
 
2021-05-13 4:18:42 PM  

LordBeavis: hubiestubert: LordBeavis: Truffle mash potato sandwich-because most of us have truffles and truffle oil sitting around.

Chefs just use what's on the station that they're at, at the time. It's the same as rooting around your fridge and coming up with turkey, three cheeses, some pickles and a slather of that whole grain mustard that your mother-in-law left on the Fourth. You have crab, you can you can use crab. You have seared Ahi, maybe you throw that on, you have time, you can fiddle with bacon and fatback. More likely, you're going to just grab a BLT, and steal some garlic aioli or some mustard, and then favorited! it on a plate before you park it with the evening staff roster to try to figure out how to fix that hole in the line because Colin called in sick, and your dishwasher is hungover to the point where you've got to send his ass home.

f*cking Colin, man.

I get that.  I do.  I'm assuming, though, the article writer contacted these chefs and told them the premise of the article.  This chef acknowledged that it was ridiculous that commoners would have truffles, yet gave his truffle sandwich recipe.  He's either insufferably pretentious, an idiot, or both.


The point of this article isn't to give you easy-to-fix sandwiches. It's to get you to buy rather a bunch of ingredients that haven't been selling well to restaurants as of late because they've all been closed due to the pandemic, by giving you "recipes" that would involve quite a bit more time & effort than the article implies, lest they spook you away from buying a variety of ingredients both mundane and expensive.

This the old "here's what the elite are eating; you can too!" bullshiat, calibrated for easy luxury delivered groceries and lavish TikTok chowderhead slapfights.
 
2021-05-13 4:26:42 PM  

drjekel_mrhyde: Axeofjudgement: drjekel_mrhyde: blodyholy: The 'Refried bean and scrambled eggs on toast' sounds unappealing to me, and like a pants accident waiting to happen.

My neighbor made those once right before we went fishing.
/Never ate that again

I'm not seeing a problem here. Refried black beans, scrambled eggs and a few skilled fried taters is a great breakfast taco (add hot sauce of your choice)

I went fishing and the stinky bathrooms are miles apart. Sitting in the hot sun with bubble guts is horror


Ooh I've been there. The sun just kinda cooks it up and you feel it brewing.

That's when you realized you Damn farked up.

/I don't think anything was worse than a mocha before a half marathon... hot milk based coffee beverage and running is terrible terrible terrible decision making.
 
2021-05-13 4:35:30 PM  
I mean, FFS. Take the "Pitta with buttery spinach and feta" bullshiat as another example.

1. Ensure that you have onions, at least 4 oz. of spinach, a lemon, ground cumin, ground coriander, and some feta cheese. Easy enough.
2. Also ensure that you have pomegranate molasses, sumac, and pine nuts. Here's some fun notes:
- Pine nuts (real ones, not the Chinese ones that'll give you the runs) are about a buck-fifty an ounce right now. You'll need at least half an ounce to an ounce.
- Sumac is a Middle Eastern spice almost unused outside of that regional style of cooking. Good luck with that.
- Pomegranate farking molasses? Unless you actually own a farking Persian restaurant, you likely don't have this. Good luck.
3. Place a pita in your oven, turn it to whatever setting you use for warming. (1 min.)
4. Finely dice a quarter of an onion, then wash & dry 4 ounces of spinach. (5 min.)
5. Over medium heat, melt a tablespoon of butter in a large skillet. Add the onion; saute for 3-4 min. or until soft. Turn off heat, wait 1 min., then add spinach & saute 1-2 min. until spinach is just wilted. Set aside. (5-7 min.)
6. Add the ridiculous ingredients you've been asked to obtain during a pandemic. (2 min.)
7. Remove your pita from the oven, cut in half, and stuff with your seasoned spinach & onion filling, then sprinkle with crumbled feta. (5 min.)

Ta-da! Twenty minutes later, you've a spinach sandwich that probably cost you ten to fifteen bucks to make, because you had to buy the three ridiculous ingredients first - and, now, you're obligated to use those ingredients lest they go to waste, so I really hope you liked this sandwich. You're going to have to eat a bunch of them.

I farking hate articles like this one. Hate them.
 
2021-05-13 5:53:48 PM  

FormlessOne: Tom Aikens, regarding the preparation of a croque monsieur: "This is a five-minute job."

Utter bullshiat.

It's a 5-minute job if you already have brioche, a white cheese sauce on hand, sliced ham on hand, grated cheese on hand, a hot pan capable of being under a broiler without damage, a broiler, and about 10 more minutes. He literally farking describes at least 6 minutes just for cooking time.

This is why you don't ask a chef about food to be made at home "in a hurry." If you're at home, you're going to have to:

- Slice brioche. Assuming you have suitable brioche on hand, call it 1 minute.
- Make a white cheese sauce, then cool it - it won't adhere if it's warm, and you'll just sog up the brioche. Assuming you have everything on hand, call it 5-8 minutes.
- Assemble the sandwich - if you didn't spend ten or more bucks a pound on sliced ham & didn't buy pre-grated cheese, you're going to have to spend some time cutting ham & grating cheese. If you have everything on hand, call it 2-3 minutes; otherwise, call it 5-8 minutes.
- Add to pre-heated pan, fry 2 minutes.
- Flip, fry 2 minutes.
- Remove pan to broiler, broil 2 minutes.

Minimum time? 14 minutes. Realistic time? 25 minutes. See? Easy, right? FFS.


We cannot help it that you are unprepared. ;)
 
2021-05-13 6:00:07 PM  

LordBeavis: hubiestubert: LordBeavis: Truffle mash potato sandwich-because most of us have truffles and truffle oil sitting around.

Chefs just use what's on the station that they're at, at the time. It's the same as rooting around your fridge and coming up with turkey, three cheeses, some pickles and a slather of that whole grain mustard that your mother-in-law left on the Fourth. You have crab, you can you can use crab. You have seared Ahi, maybe you throw that on, you have time, you can fiddle with bacon and fatback. More likely, you're going to just grab a BLT, and steal some garlic aioli or some mustard, and then favorited! it on a plate before you park it with the evening staff roster to try to figure out how to fix that hole in the line because Colin called in sick, and your dishwasher is hungover to the point where you've got to send his ass home.

f*cking Colin, man.

I get that.  I do.  I'm assuming, though, the article writer contacted these chefs and told them the premise of the article.  This chef acknowledged that it was ridiculous that commoners would have truffles, yet gave his truffle sandwich recipe.  He's either insufferably pretentious, an idiot, or both.


In all honesty, I thought the point was to ask chefs what they consider quick and easy. Not a go to guide for housewives and hobby cooks.

Do you get mad at articles where they ask carpenters or woodworkers about their favorite projects? Despite not having a fully appointed shop yourself?

What professionals consider easy and quick is very different than what a hobbiest brings, but you can learn a thing or two, as opposed to considering each as gospel to reconstruct.
 
2021-05-13 6:28:36 PM  

hubiestubert: FormlessOne: Tom Aikens, regarding the preparation of a croque monsieur: "This is a five-minute job."

Utter bullshiat.

It's a 5-minute job if you already have brioche, a white cheese sauce on hand, sliced ham on hand, grated cheese on hand, a hot pan capable of being under a broiler without damage, a broiler, and about 10 more minutes. He literally farking describes at least 6 minutes just for cooking time.

This is why you don't ask a chef about food to be made at home "in a hurry." If you're at home, you're going to have to:

- Slice brioche. Assuming you have suitable brioche on hand, call it 1 minute.
- Make a white cheese sauce, then cool it - it won't adhere if it's warm, and you'll just sog up the brioche. Assuming you have everything on hand, call it 5-8 minutes.
- Assemble the sandwich - if you didn't spend ten or more bucks a pound on sliced ham & didn't buy pre-grated cheese, you're going to have to spend some time cutting ham & grating cheese. If you have everything on hand, call it 2-3 minutes; otherwise, call it 5-8 minutes.
- Add to pre-heated pan, fry 2 minutes.
- Flip, fry 2 minutes.
- Remove pan to broiler, broil 2 minutes.

Minimum time? 14 minutes. Realistic time? 25 minutes. See? Easy, right? FFS.

We cannot help it that you are unprepared. ;)


...damn it. :)
 
2021-05-13 6:49:16 PM  
French bread, feta, olive oil, basil

Slice 6" of French bread in half horizontally. brush with olive oil, sprinkle with crumbled feta, add basil to taste. Heat 2-3 minutes under the broiler.
 
2021-05-13 8:01:14 PM  

drjekel_mrhyde: pickled onions to cut the time down


maaan, quick-pickle onyon is a farking godsend. red/vidalia/white/yellow/whatever onion sliced thin, bowl of cider (or red wine, whatever your favorite) vinegar - maybe some salt and spices - I know we just had a vinegar thread ;-) stash en-frigo - 'time you're done prepping ever'ting else, it's ready. that stuff goes on nearly all of the sanguiches, nearly all of the salads.

/an acquaintance is allergic to all forms of allium, and, waow, that's even worse than losing in the soapweed-genepool
 
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