Brisket leftovers - Z-Man sammiches

The main reason we cook brisket is to make Z-Man's, a sammich from Oklahoma Joe's in Kansas City. Pictures speak for themselves, tasty! Brisket, BBQ sauce, Provolone cheese (though we used Havarti this time) and onion rings all on a thick soft bun.

Variation on a theme

I really do like this sammich. It's also good with fresh basil, which is what I have here. Getting close to the end of the tomato season here in Sparks, so I enjoy them when I can. Maybe another this weekend... Yeah.... Mmmmmm.

What's a Muffaletta?

Ever heard of one? Not me, but it sure sounded interesting. Ol' Bobby Flay and his Showdown's, truly an interesting show and always something new to learn. This is a big fat meat and cheeze sammich with lots of olives, certainly something up my alley. I guess it's a common item in the New Orleans area, but it was news to me. Overall worth the effort and pretty easy despite the amount of ingredient. We tried it first cold which is how it's commonly served, then heated up enough to melt the cheese, etc. I actually preferred it hot, which is no surprise, I'm a much bigger fan of hot sandwiches. Bobby lost this one, mainly cause (they say) he went too far off track with his variation, using mayo and mustard, and then getting funky with everything else. Check his version out here: Bobby Flays Muffaletta Recipe

• 1 Big round loaf of bread, get what you like.
• 1/4 lb each of sliced meats, ham, turkey, Genoa Salami, Pepperoni, Prosciutto, etc.
• 1/4 lb each of sliced cheeses, Provolone, Havarti, Swiss, Mozzarella, etc

Olive Salad:

• 1/2 Cup Green Spanish olives
• 1/2 Cup Black Olives
• 1/2 Cup Kalamata Olives if you're adventurous
• 1/4 chopped Pepperocini
• 1/2 Stalk of celery chopped
• 1/2 carrot chopped
• 1 TB chopped garlic
• 1 TB or whatever of mixed dried Italian herbs
• 1/4 to 1/2 cup olive oil
• Salt & Pepper to taste

Pretty easy to make. Cut the bread in half, layer the meats and cheese to your liking, put a ton of olive salad on the other half and somehow slap them together. At that point I cut it up and served it in sections. To give it credence, Tracy is not a big olive fan and she ate it up.

In my opinion, the best sandwich ever

Or sammich as I prefer to call them. Why is that funny to me? This has been a favorite for years:

Whatzit: Tomato Bacon Mayo love

From where: Homemade

Date: 08/14/07

Prepared: See below

Rating:


Ingredients:

Potato Bread
Butter or bacon grease
Your favorite spice blend
Cooked bacon
Tomatoes
Mayo
Recommended for a twist: Pesto


It's a simple sandwich, kinda like a BLT but no 'L' and a little beyond basic. Potato bread is great cause it's thick and holds up well to all the moisture from the mayo and toms. Lightly spread butter on it or bacon grease, sprinkle it with your favorite spice blend, something red is usually good (BBQ rub, seasoned salt, etc). Fry the bread up on a skillet and start slicing the toms. Use good juicy fresh ones like Brandywines. From here I think you can figure it out, mayo on one side, pesto on the other, bacon and toms, slap it together and eat it up. It's easy to make this one over salty, so experiment. I can eat two, easy!

Look *away* from the sammich.... Look AWAY!