Cold cut sandwiches

Yaas Kween Yaaas they are!!

CARBS ARE EVIL

Yes, they are. Who doesn't love a good sandwich?

Nobody eats bologna sandwiches any more!

Why do Americans call Bologna sandwiches, "Buhlohnee?"

It's Boh-loh-nya.

They are now known as “cancer sandwiches”. Processed meats are carcinogenic.

R5 SCREECHING MARY!!! ALERT ^^^ take your meds hun. The election, COVID, and processed meats, I'll happily take the latter!

I don't give a fuck if they're "in." Sometimes I don't feel like cooking. Per loaf of good bread, I generally get one pound each of ham, turkey, and either Swiss or provolone cheese. I use honey mustard, but I do not slather. Lasts a few days, fewer now during La Pandemica because I hardly ever eat out.

I might make tuna sandwiches, too, and buy less meat and cheese, with the same loaf of bread. The tuna gets diced celery, mayo, mustard, relish, maybe dill, either Kalamata olives or blueberries.

Italian dad food.

Love them.

As long as its not Subway, yes.

Since when did cold cuts become exclusively processed meat?

Cold cuts are simply cold slices of cooked meat. Could be roast beef, ham, etc, not necessarily processed like baloney or Spam.

In common (northeastern?) parlance, r11, the term "cold cuts" refers to deli meat, i.e., roast beef, ham, turkey, and yes, baloney. It's not a reference, however, to meat sliced off a roast your mother made for Sunday dinner.

And it is definitely not Spam. Spam is not deli meat. It comes in a can. It's not even sold cold.

Yes! Love a good sandwich. But I will admit I have a terrible habit of having my sandwiches with a side of chips. I'm 55 years old and I still can't eat a sandwich without chips.

Damn you, OP! I was all set to go get a brisket sandwich for dinner in another half hour or so, and now I'll be thinking "but it's not a muffaletta!"

dumb thread

R7 - you put blueberries in your tuna?

R14, now you got me craving a muffaletta.

The Wise Geek explains cold cuts.

Blueberries in tuna salad are surprisingly great.

In tuna salad, I used to use finely diced white onion, green bell pepper, celery, and dill relish. (My mom used to add diced hard boiled egg and diced sweet pickles, but I don't care for either.) As variants, I've added finely diced peeled Granny Smith apple, or diced green olives with pimento.

Also Miracle Whip, Catalina or Sriracha, and black pepper.

PD is Southern? The sweet pickles give it away.

When did they ever go away? I've always loved them. Fwiw, I just recently discovered that Hellman's has a new roasted red pepper sauce. It's great on turkey sandwiches.

I am having a pre-drag-strip mortadella, olive spread and red pepper sandwich as I type.

Yeah, I tend towards prosciutto and jamon when in Europe and when in the US, good quality roast beef and au jus. If any of you live in LA or the San Fernando valley, I recommend tuna melts at Mort's Deli in Tarzana and at Agoura's Famous Deli or Brent's. My friend and his husband recommended it and it is amazing. Pastrami sandwiches at almost all Jewish delis and obviously anything with smoked salmon is good.

R19 - whatever it takes to make things less "fishy" is good for DL posters.

I was surprised that Trader Joe's makes a pretty decent light provolone and their Spanish tray with jamon, chorizo and cheese is good on a sandwich if a bit on the pricey side.

I would never serve fucking cold cuts to my guests! How common!

A great muffuletta is to die for.

Yes they are OP - eating them in your King size bed is all the rage with the smart set.

for the foodies, it is a constructed charcuterie board sampling.

I had a lovely tuna melt yesterday at my favorite sandwich and salad place.

My favorite sandwich from another superb lunch place is sliced granny smith, melted brie, with spinach and a shmear of apricot jam on rustic bread. It is heavenly.

Their website didn't have a photo, this is a different sandwich, they use the best bread baked in the shop.

Love a good tuna sub, but can't do the spices or mayo anymore with acid reflux, etc. So I stick to seasoning with dill, marjoram and celery salt, and using Haas organic no-additives pureed avocado spread if available (if not, any ripe avocado-half will do) as a great substitute binder for the mayonnaise. Slice of veggie cheddar or mozzarella cheese on that, too, with some Triscuits on the side.