type of cheese and cold cut currently i am eating some monterey jack with hot peppers in it and some kolbasa(?) but i would say my favorites are salami and feta
Oh, good question! I would have to say Havarti and Rochefort cheese and Genoa salami. However, if I make a salami sandwich I usually pair it up with a mild Provolone instead.
there is no possible way for me to pick my favorite cheese - I love it all, well except for head cheese . I guess smoked gouda if I had to have only one. As for sandwich meat - I generally go for turkey, but here again I like just about everything.
favorite cheese- brie, especially baked brie favorite lunch meat- turkey oooh smoked cheddar is good though too. right now, some pepperoni with mozzarella is sounding good.
um, i like provalone and swiss and many other cheeses and since i didnt eat meat for almost two months and now i (regrettaly) started to eat meat again, i dont know what else to say. chicken is okay.... i do love sprouts and shrooms and stuff too. bah.
Fav Sandwich topping: Turkey Honey Glazed Turkey American Cheese Fav Sandwich condoment: Meinez honey Mustard Fav bread: Italian Wheat Fav Sandwich: BLT Meatball Cooked pork sandwich Honey glazed Turkey, cheese, mustard, meinez, and red sweet peppers. Damn, that's good eatin!
i'll have to go with roast beef. glazed ham is good. turkey is also good. ahh, to many to pick from. i like everything. cheese- not really big on cheese. never really ate it as a kid: grandma told me it was nasty so i never had any, except pizza. now, i eat brie with a bagget(sp?) with couple slices of ham. provolon is pretty good. but i dunno that much about cheese.
yup ham, turkey, roast beef, all of em. for cheese good old monteray jack. i don't much care for cheese on any kind of sandwidge though. don't care that much for sandwedges or pizza either. i'll eat em. all eat lots of things. but i actualy like meat in a soup or a salid. cheese by itself or in a vegi main course like stuffed mushrooms or of course lasagnia. i don't care much for chedder or any of its reneted relatives. cheese goes good melted on noodles or on something with a lot of noodles in it. i do like a lot of less common cheeses, just not the orange colored ones or goat cheese either. 'string' mozzeralla is great as an after desert filler and chocklet neufchatelle AS a desert is excellent. 'cottage cheese' is great with a 'sandwidge' meat and tomatoes and a dill pickle. food food food. i definately have preferances but if it don't eat me first i'll probably eat it. preferably in portions smaller then my head.
