Posted by Zach Brooks, April 30, 2008 at 1:00 PM
Photograph from BKMD on Flickr
With the all important Cinco de Mayo holiday less than a week away, my thoughts turn to using the day as an excuse to transform ordinary sandwiches into lessons in excess. For example, adding guacamole to every single thing I eat. From a sandwich standpoint, is there a better condiment than guacamole? In fact, I can't think of many sandwiches that couldn't be improved with a giant spoonful of guac.
Here are some of my favorites.
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Posted by Zach Brooks, April 23, 2008 at 1:15 PM
Photograph from entitee on Flickr
One of my favorite parts of doing a sandwich column is that now all my family members send me photos of ridiculous sandwiches from all around the country. Take this one, for example, which my brother in law sent me from Sacramento. The Squeeze Burger with Cheese Skirt, as it is widely known in and around California's capital, is clearly a feat of modern engineering. And while the actual burger that is hidden underneath there (somewhere) is not necessarily anything to write home about, this sandwich has many other secrets that make it quite the serious sandwich.
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Posted by Zach Brooks, April 16, 2008 at 3:00 PM
Photograph courtesy of thewx4.com
Despite being subjected to the familiar "don't play with your food" parental instruction throughout my childhood, as an adult I can't help but succumb to a little makeshift breakfast sandwich action. The most popular (and easiest to assemble), has got to be the irresistible pancake-bacon combo, or you can get a little more serious, as in the case of the waffle sandwich I posted about here last September.
It's always fun to create your own monstrosity, but I have a tremendous amount of respect for the chef who saves you (and by that I mean my wife) from the embarrassment of a self-made sandwich at the table. Such is the case with the seared smoked pork loin and French toast sandwich served for brunch at Thuet, a Toronto restaurant-bakery-boulangerie-atelier run by Alsatian chef Marc Thuet.
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Posted by Zach Brooks, April 2, 2008 at 1:45 PM
If you are in Miami, Florida and looking to eat the "best sandwich," you'd be hard pressed (terrible pun intended) to find something better than a Cubano. Sliced pork, ham, cheese, mustard and pickles, ironed flat inside a French-style Cuban bread—it's a near perfect creation. I say near perfect because you will always find that person from Tampa who insists on salami, but in all my years growing up in Miami, genoa was something you got on an Italian sub, not on a Cuban. Salami or not, it's about as serious as sandwiches get.
And yet, this past weekend when I was visiting Miami, I found myself craving a totally different pressed sandwich. A sandwich whose soul is about as far away from Calle Ocho as you can get, and possibly my earliest memory of eating what we would now refer to as a "Serious Sandwich": the pressed duck sandwich from the Deli Lane Cafe in South Miami.
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