Hot!Let's Talk Cold Cuts

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scrumptiouschef
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2014/06/05 09:56:41 (permalink)

Let's Talk Cold Cuts

What are your favorite cold cuts? What kind of bread do you put them on? Cheese or no cheese? How about garnishes? What condiment do you use to slather on your creation? I love an Italian hoagie piled high with olive relish, salami, cured ham, provolone and Creole mustard.
 
Tell me about your favorite Dagwood sandwich please.
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    Davebassman
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    Re:Let's Talk Cold Cuts 2014/06/05 10:41:48 (permalink)
    I love an Italian cold cut sub w/ ham, salami ,cappacola, provolone, onions, lettuce, tomato, black olives & Italian dressing. Toasted sub roll (Amoroso), even better!
    post edited by Davebassman - 2014/06/05 10:43:38
    #2
    Twinwillow
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    Re:Let's Talk Cold Cuts 2014/06/05 11:01:41 (permalink)
    1. Kosher deli style pastrami (served warm) on good, fresh Jewish rye bread with deli mustard. Nothing else but a sour pickle and a Dr. Brown's cream soda.
     
    And, I'll also have what Davebassman is having.
    #3
    Davebassman
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    Re:Let's Talk Cold Cuts 2014/06/05 11:10:38 (permalink)
    Twinwillow

    1. Kosher deli style pastrami (served warm) on good, fresh Jewish rye bread with deli mustard. Nothing else but a sour pickle and a Dr. Brown's cream soda.

    And, I'll also have what Davebassman is having.
     
    And, I'll have what Twinwillow is having......
    #4
    SeamusD
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    Re:Let's Talk Cold Cuts 2014/06/05 11:27:35 (permalink)
    Rare roast beef, horseradish, oil and vinegar, tomato, onion, extra sharp cheddar.
     
    And, what Twinwillow is having also.
    #5
    brisketboy
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    Re:Let's Talk Cold Cuts 2014/06/05 11:47:59 (permalink)
    Boar's Head Black Forest ham and Boar's Head head cheese and what Twinwillow is having.
    #6
    phlmaestro
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    Re:Let's Talk Cold Cuts 2014/06/05 12:55:34 (permalink)
    I like both Jewish and Italian style deli.
    For a Jewish-style corned beef or pastrami sandwich, I prefer large amounts of meat on rye bread with just mustard.
    For an Italian-style sandwich, because the meats tend to have such strong flavors, I prefer just a little meat (prosciutto, cappicola, etc.) with sharp provolone cheese, lettuce, tomato, onion, olive oil, salt, pepper and oregano on a high-quality hoagie roll, which isn't easy to find once you leave the Philly region.
    #7
    Foodbme
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    Re:Let's Talk Cold Cuts 2014/06/05 13:08:45 (permalink)
    While I love them, I wouldn't consider Roast Beef, Pastrami and Corned Beef as "Cold Cuts".
    To me, cold cuts are things like Bologna, Salami, Pressed Ham, etc.
    #8
    scrumptiouschef
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    Re:Let's Talk Cold Cuts 2014/06/05 13:15:28 (permalink)
    One that I ate for years in Birmingham at the old Tower Cafe: Oven roasted Turkey,hickory bacon, mayo, lettuce, tomato provolone, and purple onion in the time honored double decker club format
    #9
    Phildelmar
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    Re:Let's Talk Cold Cuts 2014/06/05 14:45:09 (permalink)
    Just had chipped prosciutto,roasted red peppers, fresh mozzarella, sliced fresh basil on a toasted garlic roll
    #10
    ChrisOC
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    Re:Let's Talk Cold Cuts 2014/06/05 14:55:56 (permalink)
    Lebanon bologna
    Hard salami
    Lunch roll
    (It's getting hard to find lunch roll these days)
     
    #11
    MellowRoast
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    Re:Let's Talk Cold Cuts 2014/06/05 14:56:06 (permalink)
    Where was the Tower Café in Birmingham?  Was it gone by the time I got there in '79?
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    Foodbme
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    Re:Let's Talk Cold Cuts 2014/06/05 15:06:16 (permalink)
    One of my favorites - Liverwurst on Seeded Jewish Rye with Mayo, Horseradish and Swiss Cheese!
    Another favorite - Ring Bologna on Seeded Jewish Rye with spicy mustard and Smoked Gouda! 
    post edited by Foodbme - 2014/06/05 15:09:25
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    brisketboy
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    Re:Let's Talk Cold Cuts 2014/06/05 15:16:32 (permalink)
    Not a cold cut by any stretch but since the ice was broken by the mention of liverwurst I would like to add my all time favorite...chopped liver on rye.
    #14
    Foodbme
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    Re:Let's Talk Cold Cuts 2014/06/05 15:32:28 (permalink)
    brisketboy
    Not a cold cut by any stretch but since the ice was broken by the mention of liverwurst I would like to add my all time favorite...chopped liver on rye.

    I beg your pardon sir.
    I consider Liverwurst to be in the Cold Cut Category!
    It comes in a Casing, it's sold cold and it's alongside all the other cold cuts in the deli case.
    Here's more great cold cuts if you can pronounce them!
    https://www.bavariasausage.com/products.asp?cat=Cold+Cuts+%22Aufschnitt%22
    #15
    cavandre
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    Re:Let's Talk Cold Cuts 2014/06/05 16:08:26 (permalink)
    brisketboy

    Not a cold cut by any stretch but since the ice was broken by the mention of liverwurst I would like to add my all time favorite...chopped liver on rye.
     
    Add a good deli mustard to that & I'm with you!
    #16
    waltpiii
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    Re:Let's Talk Cold Cuts 2014/06/05 16:58:50 (permalink)
    I am on a cappacola , hard salami kick.
    #17
    ChrisOC
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    Re:Let's Talk Cold Cuts 2014/06/05 17:13:54 (permalink)
    brisketboy

    Not a cold cut by any stretch but since the ice was broken by the mention of liverwurst I would like to add my all time favorite...chopped liver on rye.

    I also like chopped herring on rye.

    #18
    leethebard
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    Re:Let's Talk Cold Cuts 2014/06/05 18:46:20 (permalink)
    Genoa salami,Capacola,provolone,Italian ham(or quality ham) ,with tomato, lettuce ,spice, salt & pepper,on high quality, crusty Italian bread.....maybe add a quality pepperoni. With cold cuts, it's all about quality,,,never skimp with cheap brand cold cuts.
    #19
    Phildelmar
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    Re:Let's Talk Cold Cuts 2014/06/05 19:35:36 (permalink)
    I usually try to get my sandwiches at Italian meat stores where the volume of sales assures freshness and quality
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    Foodbme
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    Re:Let's Talk Cold Cuts 2014/06/05 19:48:02 (permalink)
    A place for a good Italian Sub in Scottsdale!
     http://defalcosdeli.com/cold-sandwiches.html
    #21
    sizz
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    Re:Let's Talk Cold Cuts 2014/06/05 20:31:28 (permalink)
    Vert thick slice of Fried bologna sandwich with Tish's homemade chili sauce.......I buy a 3lb hunk and slice it myself..it's what happens around my place just about every Saturday afternoon.
     

    #22
    leethebard
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    Re:Let's Talk Cold Cuts 2014/06/05 20:58:48 (permalink)
    Since you mentioned fried bologna, I'd be remiss if I didn't mention the Trenton, New Jersey invention, Pork Roll...love a pork roll,egg and cheese on a crisp Kaiser roll> A real taste of South Jersey!!!
    #23
    edwmax
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    Re:Let's Talk Cold Cuts 2014/06/05 21:49:23 (permalink)
    brisketboy

    Boar's Head Black Forest ham and Boar's Head head cheese and what Twinwillow is having.

     
    Lately, I've been eating 'head cheese' (aka, Souse) thick 1/4" slice on white bread for lunch.  ... hum, I need to get more tomorrow.
    #24
    Phildelmar
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    Re:Let's Talk Cold Cuts 2014/06/05 22:39:45 (permalink)
    I would eat head cheese more frequently if I could find it more easily in my area. I can get souse but like the less vinegary alternative, particularly with ale
    #25
    Twinwillow
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    Re:Let's Talk Cold Cuts 2014/06/05 22:45:14 (permalink)
    Foodbme

    brisketboy
    Not a cold cut by any stretch but since the ice was broken by the mention of liverwurst I would like to add my all time favorite...chopped liver on rye.

    I beg your pardon sir.
    I consider Liverwurst to be in the Cold Cut Category!
    It comes in a Casing, it's sold cold and it's alongside all the other cold cuts in the deli case.
    Here's more great cold cuts if you can pronounce them!
    https://www.bavariasausage.com/products.asp?cat=Cold+Cuts+%22Aufschnitt%22

     
    Both brisketboy and Foodbme reminded me of my love for liverwurst sandwiches.
    When I lived on East 85th. Street in Manhattan during the early sixties, on Saturdays I loved walking over to the German area on East 86th and Second Avenue. I'd go direct to Schaller & Weber and order a sliced liverwurst sandwich with American cheese on a NY hard (Kaiser) roll slathered with strong brown German mustard and a large sour pickle on the side.
    Armed with my sandwich, pickle and two chocolate Yoo-Hoo drinks, I walked back to my little studio apartment to devour my amazing sandwich. I can still taste that great liverwurst sandwich 53 years later.
    http://www.schallerweber.com/
     
    #26
    scrumptiouschef
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    Re:Let's Talk Cold Cuts 2014/06/06 00:04:11 (permalink)
    MellowRoast

    Where was the Tower Café in Birmingham?  Was it gone by the time I got there in '79?

    It was there from 86 to the mid 90s, bottom floor of a giant office building downtown. Not sure the exact location, maybe near Linn Park. Great sandwiches and super busy during lunch.
    #27
    Foodbme
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    Re:Let's Talk Cold Cuts 2014/06/06 03:00:06 (permalink)
    Twinwillow
    Foodbme
    brisketboy
    Not a cold cut by any stretch but since the ice was broken by the mention of liverwurst I would like to add my all time favorite...chopped liver on rye.

    I beg your pardon sir.
    I consider Liverwurst to be in the Cold Cut Category!
    It comes in a Casing, it's sold cold and it's alongside all the other cold cuts in the deli case.
    Here's more great cold cuts if you can pronounce them!
    https://www.bavariasausage.com/products.asp?cat=Cold+Cuts+%22Aufschnitt%22

    Both brisketboy and Foodbme reminded me of my love for liverwurst sandwiches.
    When I lived on East 85th. Street in Manhattan during the early sixties, on Saturdays I loved walking over to the German area on East 86th and Second Avenue. I'd go direct to Schaller & Weber and order a sliced liverwurst sandwich with American cheese on a NY hard (Kaiser) roll slathered with strong brown German mustard and a large sour pickle on the side.
    Armed with my sandwich, pickle and two chocolate Yoo-Hoo drinks, I walked back to my little studio apartment to devour my amazing sandwich. I can still taste that great liverwurst sandwich 53 years later.
    http://www.schallerweber.com/

    I believe I've seen Schaller & Weber products in Albertsons out here. I'll double check.
    Also, reviewing their web site, I spotted Leberkaese!
    When we lived in Lake Mohawk - Sparta, NJ, we would go over to Newton, NJ on Saturday mornings to the Newton Pork Store for the fresh-made, hot from the oven Leberkaese!
    Rush home and make sandwiches with it, German mustard and a German rye bread from a local bakery.
    They also made a variety of other cold cuts, sausages and hot dogs.
    This was back in the 70's. Don't think it's there anymore. Do any of you NW NJ residents know if it is still operating?
    #28
    Treetop Tom
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    Re:Let's Talk Cold Cuts 2014/06/06 07:57:28 (permalink)
    Wasserman and Lemberger Kosher Deli in Pikesville, MD, makes a couple of delicious layered aufschnitts that are hard to beat. My favorite is a corned beef, veal and salami combo that is to plotz for. Their pastrami is good, as well, but the layered cold cuts are unlike anything you've ever had.
    #29
    kaszeta
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    Re:Let's Talk Cold Cuts 2014/06/06 08:38:26 (permalink)
    To me, a proper Pastrami isn't a cold cut, but it can still be pretty good as a cold cut.
    #30
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