[CH] MTWPC samiches

ralph feldman (ralph@theoryg.chem.pitt.edu)
Tue, 12 May 1998 17:43:13 -0400

Hi all!
	I just received my sauce order from Jim Campbell.  The Ralph's
Righteous Hab sauce is as good (and hot) as everyone's saying it is. In
honor of Jim's fine products I've decided to post a couple of recipe's
for two outstanding sandwiches, both inspired by his products, and by
the list in general.
	Here in Pittsburgh, we have a sandwich called (Kit Anderson avert your
eyes) a Ham Barbecue.  This rightly upsets Barbecue aficionados, but
that's what we call it. What it is, essentially, is cheap cheap cheap
pressed ham, sliced thin, fried, dowsed with a (usually lame) barbecue
sauce, and placed on a wonder bread hamburger bun. I had some left over
Honeybaked Ham, and decided to make a gussied up version. Here's what
you do.

1. Chop up (not to fine) 1/4 1/2 lb. of GOOD ham.
2. Fry ( without oil) in a pan till it just begins to brown.
3. Add 1 part MTW Fiery Hab Sauce, and two parts MTW Smokin Chipotle
sauce. Add just enough to thoroughly moisten the ham. 
4. Cook on medium high heat until the sauce begins to reduce, and
caramelize, becoming more or less a glaze.
5. Stuff into a lightly toasted Italian sausage roll.

	The other sandwich has a little bit of a history. Years ago, when I was
a little chile-head, Mr. Rodgers made a sandwich called a peanut butter,
bacon and banana boat. I took to it like a fiend and continued eating it
ala Mr. Rodgers until the 'great samiches' thread a few months ago here
on the list. It then hit my like a thunder bolt, ADD CHILE's. About the
same time I read that Elvis loved GRILLED peanut butter and banana
sandwiches. I put two and two together and came up with the chile spiked
grilled peanut butter and banana sandwich, which you have to taste to
believe. Here is the method:

1 Take two slices of crusty french or tuscan bread,
2 Slice a banana lengthwise into thin strips.
3 Mix well 3 Tbs. of peanut butter, 1/4 tsp. of MTW apple smoked Hab
powder, 1/4 tsp. chipotle powder, and 1/4 tsp. red amazon (or tobasco
chile) powder.
4 Fry up four strips of bacon.
5 Spread each slice with the PB mixture, glue banana slices to each
slice, and put it all together with bacon in the middle.
6 Grill samich in a pan with lots of butter until it is well browned on
each side. Don't be shy about compressing the samich as it grills, this
helps keep it together.