Giants Fan 85 Posted October 16, 2006 Ok .. ok ... you need the whole sammitch explained to make the call. Cold sammitch. French bread roll, lowfat mayo on one side, Grey Pupon on the other. Lettuce, plum tomatoes, salt, pepper, horseradish ... roast beef of course ... I think you gotta go with your standard American cheese slices here. Hot ... I'd go with the Cabot Private Reserve and lose the lettuce and horseradish for some grilled onions. Share this post Link to post Share on other sites
jerryskids 5,440 Posted October 16, 2006 I recommend rat poison. Share this post Link to post Share on other sites
Giants Fan 85 Posted October 16, 2006 I recommend rat poison. Yeah ... I dunno what kinda squalor you live in ... but I don't keep rat poison handy. Also ... pickles? Just wrong. Share this post Link to post Share on other sites
Blitzen 0 Posted October 16, 2006 French bread roll, lowfat mayo on one side, Grey Pupon on the other. My X-Ghey meter just redlined. Share this post Link to post Share on other sites
Giants Fan 85 Posted October 16, 2006 It's made with white wine. Share this post Link to post Share on other sites
cgod 0 Posted October 16, 2006 Large beef, light sauce and cheese (real american not the Kraft singles crap- what is it with you people ruining good sammiches with crap ingredients.) Oh and btw redtodd Nick's is not better. Share this post Link to post Share on other sites
Jim Mora 26 Posted October 17, 2006 You need some quality Swiss on there. Whatever you do, don't go for the fake crap. Roast beef deserves a real cheese. Share this post Link to post Share on other sites
parshall2marshall 0 Posted October 17, 2006 I agree with the Swiss post. If you've go with cheddar, then go sharp. Mild cheddar is for wimps. Share this post Link to post Share on other sites
