RandyForRubio
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You are so dense.
Fantasy Draft: Sandwiches
- Thread starter Saint Cy of JFC
- Start date
You are so dense.
LogGrad98
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Yes.
No.
Seriously though, the best is bacon AND pastrami, as long as it is thin sliced pastrami. Although the crown burger is the bomb.com
LogGrad98
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I was going to guess eggplant parm sandwich for his next pick.
I've had Crown's pastrami burger. Gives me a stomachache just thinking about all that grease.
LogGrad98
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With or without grapes? Walnuts? You can't just claim every ****ing chicken salad sandwich. And if I think your sandwich sucks, since I don't have a single ****ing clue what a good sandwich is, I will make you pick again.
[/perfect Cy impression]
LogGrad98
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Some people can handle the awesome, some can't.
FWIW if I had a good source for it I would go with the doner every time anyway. Although crown does make a pretty decent gyro.
Have you tried a Bosnian Gyro? If not, give European Pizza Deli in West Valley a go. It's different from Greek gyro, and well worth trying.
https://www.yelp.com/biz/european-pizza-deli-salt-lake-city
LogGrad98
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On my list the next time I visit, thanks.
This little place I found in Leipzig (actually closer to Wahren, but w/e), was run by this cute little turkish grandma lady. They lived upstairs from the store, and it was run by her and her kids, and her grandkids helped out. The shop was so small you could fit maybe 4 people inside the place if they all stood single file. They had one table in the corner, so the kitchen area took up most of the space and they mostly handled orders out of the window, which tended to have a serious line regardless of the weather. They offered the standard "döner kebab" that are mostly served in Germany, with a toasted flat bread pulled apart then a red, white, or "mixed" sauce, a spicy one if you wanted it, and a mixed red/greed cabbage onions cuke and bell pepper salad mix on top of the best doner meat I found everywhere I had one in Germany (which was a lot of places, from Berlin all the way to Garmisch, east and west). But their traditional turkish doners were where they really shined.
My kids preferred the durum doner, in fresh lavas bread they made every day, then grilled after they rolled it. They also used cut bazlama bread (is that right? the flat bread they can then open up like a pita? anyway) to make their doner the way we normally recognize it. But they also offered the whole thing on a plate, and on the big round roll, can't remember what that one was called. And the sauces and spices were different too, and the cheese they used was different than most german ones which tended to use greek cheeses, I guess because they were easier to get. It made it so the somewhat sweeter sauces used on the german version turned me off, and I always yearned for her recipes. They (and we started to as well) called her something like baba or babanna, I guess it means like grandma. They had us up to their house once when they found out we were americans for a home-cooked turkish dinner that was incredible. No idea what all the dishes were but her version of plated doner was the best I had ever had. So we invited them over and I made pulled pork and ribs on my smoker with homemade bbq sauce and cole slaw and everything american. They liked it, except baba. She kept saying the sauce was too sweet (lol welcome to america). It was a great experience. Now I am going to have to hunt all over LA to find a doner place. Crap!