We love sandwiches. They’re quick, easy, portable, delicious and there is a seemingly infinite supply of ingredients and varities of sandwiches from which to choose.
If you are of a certain age and are from the Deep South, a fried baloney sandwich was more than likely part of your childhood, as was a fried egg sandwich.
Above all, though, we love our hamburgers, and these days, we put all kinds of good things on our hamburgers: pimento and cheese, fried pickles, fried green tomatoes, jalapenos, just to name a few.
Today, I’ll share three sandwich ideas borrowed from local restaurants that I think you will like.
In and Out Breakfast in Biloxi makes the best Reuben I have ever had. This is not their exact recipe (it’s a secret), but it comes close.
Thin sliced corned beef
This is not a sandwich to skimp on, load this bad boy up. Layer the corned beef, Swiss cheese and sauerkraut, then add the dressing. Butter the outside of the sandwich and grill until browned and the cheese has melted. Serve at once.
Bacchus Oyster Rockefeller Special
This was the Friday special at Bacchus Biloxi for a while. I loved this sandwich, but it fell out of favor and was taken off the menu, much to my disappointment.
Tempura powder and Panko bread crumbs
Rockefeller filling (spinach, bread crumbs, green onions, and parsley processed in a blender)
Crispy fried bacon
Toss the oysters in dry tempura powder, and when tacky, toss in the Panko bread crumbs to coat. Deep fry for 1 minute (use clean oil, do not over-crowed the pan, and make sure the oil stays at 325 f.) Toast the bread, spoon on lots of the filling, add 2 or 3 slices of crispy fried bacon, then top with the deep-fried oysters. Serve at once.
Mugshots Mac and Cheese Burger
This is not the Mugshots official recipe, but just as close as I can get it. If you want the real deal, you know where to go.
Cheddar cheese slices
Macaronni and cheese (packaged)
Prepare the mac and cheese according to package directions. Grill the burger (you know I prefer a hardwood fire, but hardwood charcoal is next best) and crispy fry the bacon. Put slices of cheese on both sides of the bun, butter the outside and the toast just like you would for a grilled cheese. Gently pry open the bun, add the burger and then the bacon, followed by the macaronni and cheese. Serve at once.
I realize this recipe is a bit cumbersome, and I recommend that you visit Mugshots to get the real deal, but in a pinch, this will work.