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Banana-maya Club Sandwich

Discussion in 'Food Talk' started by EquinsuOcha, Sep 1, 2008.

  1. Sep 1, 2008 at 12:35 AM

    EquinsuOcha [OP] Bourbon

    Mar 18, 2008
    First Name:
    Ft Worth, TX
    07 PreRunner
    AFE Drop-in filter, Wet Okole seat covers, Hifonics 6.5" components in front, MA Audio midbasses in rear, Kicker 8", RE Audio 2 channel for components, Elemental Designs bridged 2-channel for sub, CB, Devil Horns, Rancho QuickLift, Rancho RS9000XL rear shocks, Toytec AAL, stickers, things and stuff.
    I entered this sandwich recipe into a contest brought to my attention through my school, Texas Culinary Academy.

    Half loaf of sourdough bread from Central Market, deli-sliced Karl Ehmer cooked corned beef, deli-sliced Boar's Head Swiss cheese, baby red and green romaine lettuce, Mezzetta Roasted Red Bell Peppers, Mezzetta Deli Sliced Mild Pepper Rings, cracked black pepper, and a mayomacha style mayonnaise (which includes: Hellmann's mayonaise, chipotle peppers, cracked black pepper, two slices of dill pickle, and a splash of Knob Creek bourbon).

    To prepare the mayomacha style mayonnaise you will need the following:

    4-5 Dry chipotle peppers
    Hot Water (for re-hydrating the chipotles)
    Approximately 6-8 oz of Hellmann's mayonnaise
    Black pepper
    Two (2) slices of dill pickle
    A splash of Knob Creek Bourbon

    First, de-stem and de-seed the chipotle peppers. Fill a small container with hot (but not boiling water) and place chipotles into the hot water and cover for 3-5 minutes. In a blender (or other small blending appliance such as a Magic Bullet) combine the mayonnaise, slices of dill pickle,add black pepper to taste, and splash of Knob Creek bourbon. After the chipotle peppers have sat in the hot water for 3-5 minutes transfer them to the mayonnaise mixture and blend until smooth. Add water from the hot water/chipotle mixture as necessary to gain a smooth and creamy consistency.
    To prepare the sandwich you will need the following:

    A half loaf of sourdough bread
    Baby red and green romaine lettuce leaves
    Deli sliced Boar's Head Swiss cheese
    Deli sliced Karl Ehmer cooked corned beef
    Mezzetta Roasted Red Bell Peppers
    Mezzetta Deli Sliced Mild Pepper Rings
    Cracked black pepper
    Mayomacha style mayonnaise (previously prepared)

    Recipe makes 4 small sandwiches

    Begin by slicing the sourdough bread into 4 slices, approximately 1/4 inch apiece. Spread the mayomacha style mayonnaise onto one side of each slice of sourdough. Next layer on 8-9 slices of Karl Ehmer cooked corned beef onto 2 slices of the sourdough, followed by 2 slices of Boar's Head Swiss cheese. On top of the cheese, add a layer of the baby red and green romaine lettuce, alternating colors as you progress from one end of the sandwich to the other. Next, the sliced mild pepper rings and roasted bell peppers should go on top of the lettuce, also alternating colors. A few cracks of fresh black pepper to top it all off, followed by the placement of the other slices of sourdough on top of the sandwiches will make complete sandwiches. Slice the two sandwiches in half to make 4 equal servings.

    Enjoy the Banana-maya Club Sandwich!
    Kanyon71 likes this.
  2. Jun 5, 2017 at 10:53 PM

    IvanM8 Well-Known Member

    Mar 31, 2017
    2017 MGM sport 4x4,
    full tank of gas
    making it tomorrow

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