In this great nation of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
The Beastie sandwich ($9) from Now Make Me a Sandwich appears to have eaten a cheesesteak for lunch. It's the only explanation for how it managed to cannibalize all the best features of a cheesesteak and transform them into such a quietly elegant sandwich. Coming out of a Viking-themed food truck is great justification for pillaging the grand ideas of other sandwiches, but such a neatly-composed sandwich hardly seems what Erik the Red ate as he crossed oceans.
Roast beef—or beastie, if you will—sandwiches are generally a cold delicacy, or, if served hot, require the addition of outside juices (or jus) to be edible. This is where the cheesesteak strategy comes into play. Now Make Me a Sandwich specializes in grilled sandwiches, and each part of this sandwich hits the grill, much like the Philadelphia classic. The thin-sliced beef is warmed on the grill, just barely charring the edges for a crisp treat. The onions and hot peppers are grilled and then tangled into a mess of melting Provolone cheese. The cheese is the glue (both literally and figuratively) that holds this sandwich together, keeping the meat and vegetables pleasantly tucked in the bread, and helping the roast beef retain its moisture. The telera roll (like what a Mexican torta often comes on) stands up to the heavy fillings, having been reinforced with its own trip to the grill, as well as with a smear of rosemary aioli.
There's but a dubious connection between the Viking theme of the truck and the sandwich, but if it tastes like this, bring on the horned helmets!
Now Make Me a Sandwich
About the author: Naomi Bishop is a Seattle based food writer and marketer. Find more of her musings on her food blog, TheGastroGnome, where she claims that being a GastroGnome is not about sitting idly on the front lawn of culinary cottages. You can also follow her explorations of cooking and culture around the world at @GastroGnome.