Posted by Raphael, May 2, 2008 at 3:45 PM
"Which is more important, love or a great sandwich??? Tough call" commented Perkymac on today's video, Sandwich Day on '30 Rock'. For those who haven't seen the episode, here's the answer to her question in the form of Tina Fey internally debating whether or not to wolf down a sandwich in front of airport security, or simply hand it over and save precious time to catch her man before he goes to Cleveland.
Of course, she inhales it, and then runs after her man. Thus is the mark of a true—and possibly insane—sandwich lover.
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Posted by Raphael, May 2, 2008 at 12:00 PM
"It's the most wonderful day of all. Once a year, the teamsters go to this Italian sandwich shop in Brooklyn. No one knows what it's called, or where it is. It's a teamster's secret."
Watch the freakishly giddy happiness brought about by Sandwich Day on 30 Rock, after the jump.
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Posted by Jamie Forrest, April 15, 2008 at 2:00 PM
Don't ask me why, but April is National Grilled Cheese Month, and to celebrate, the Food Network ran Bobby Flay's exciting Grilled Cheese Throwdown this past weekend. Flay took on New Jersey's own Pop Shop in a sandwich battle for the ages.
The Pop Shop, which offers 31 different grilled cheese variations on their menu, put up a good fight with their sandwich called "The Calvert"--jack cheese, roasted turkey, bacon, avocado, and house dressing (balsamic mayo) on foccacia. Flay countered with his delicious-sounding Grilled Brie and Goat Cheese with Bacon and Green Tomato sandwich. In the end, Flay's sandwich won by a hair, with the judges saying it was a tough decision and that there were no losers.
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Posted by Adam Kuban, March 3, 2008 at 1:30 PM
The featured tome in this week's Cook the Book is one I've been looking forward to trying out since we got it in the office a few weeks ago. Panini Express: 70 Delicious Recipes Hot Off the Press, by Daniel Leader and Lauren Chattman gave me an excuse to do something I've been thinking about for a while now—buy a panini press for the office and get to town making sandwiches for lunch. So for today and the rest of the week, we'll be excerpting one recipe from the book daily and bringing it to you as an overview of the book.
Among the 70 sandwich recipes are some familiar panini and some unexpected ones. And they range from vegetarian options to the range of meats and cheeses. Daniel Leader was one of the earliest proponents of artisanal bread-baking in the U.S. and is the owner of Bread Alone in upstate New York, so the book includes not only panini recipes but a handful of instructions for breads as well.
Win 'Panini Express'
As is always the case with our weekly Cook the Book feature, we've got five (5) copies of this book to give away to our readers. Simply name your favorite panini sandwich in the Comments section below.
Winners will be chosen at random from among the commenters, and comments will be open until noon ET, Monday, March 10. The standard Serious Eats contest rules apply.
Posted by Robyn Lee, February 28, 2008 at 5:15 PM
How much does Grace love the popular Vietnamese sandwich, banh mi? She declares, "If I could marry a sandwich, I would marry a banh mi." After staring at her photo of her sandwich's innards, I might have to agree with her.
Posted by Zach Brooks, February 27, 2008 at 11:30 AM
I still remember my first sandwich press. I convinced my mom to let me order it after spending a day at home sick from school watching some lady make apple pies, brownies, waffles and, of course, sandwiches. I also remember my first car accident—it was caused by my fumbling for a boombox that had just tumbled off the dashboard of my Honda (the car stereo was broken). I can't help but think that S. King had me in mind when it developed the car-powered Pro 12-Volt Sandwich Maker—it's perfect for that person who is in love with cheap sandwich presses but also stupid enough to put an appliance on the dashboard.
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Posted by Robyn Lee, February 20, 2008 at 12:00 PM
Tuna melts are so passé. For your next meal, why not try squirrel melts? All you need are some good shooting skills and a forest of squirrels at your disposal. Let Heidi Wilson, star of The Outdoor Channel's show The Huntress (circa 1999), show you the way with her clear instructions and mellifluous voice. "Squirrel melts; you must try them."
Yes, I think this is real. Watch the video after the jump.
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Posted by Robyn Lee, February 12, 2008 at 5:30 PM
Hannah Kaminsky of BitterSweet didn't intend to make doughnut sandwiches filled with maple frosting, but when her homemade baked doughnuts came out flat-topped, it was the only way to salvage the fat doughnut bottoms. Some of the best ideas come out of mistakes! [via tastespotting]
Previously: How to Eat Cupcakes—sandwich the frosting between the cake!
Philadelphia City Paper investigates the questionably authentic interpretations of Philadelphia's beloved cheesesteak sandwich around the world. [Tip o' the hat to Neal]
Posted by Erin Zimmer, January 31, 2008 at 5:00 PM
Or, 'It's the Espresso, Stupid!
Whether you loved or hated the Starbucksian take on the McMuffin, it will officially be yanked, according to today's New York Times. After making some calls to Washington, D.C., locations, it appears that Monday is the national D-Day, which leaves just three days of devouring the pre-assembled shrink-wrapped sandwiches.
A Brief Starbucks History
Pre-Breakfast Sandwiches
In 1971, they sell just roasted beans and brewing equipment.
In 1982, they add live-made coffee and espresso drinks, all the while fearing that a foray into the beverage world will distract them from bean-roasting.
Along came pastries and banana breads... some ambiguous time in between...
Post-Breakfast Sandwiches
In 2006, they have jealousy issues with McDonald's and create six warm breakfast sandwiches: sausage; peppered bacon; sun-dried tomato with ham; reduced-fat turkey bacon; and eggs Florentine with spinach (all of which include egg and cheese).
On January 30, 2008, that dream dies. With a pending economic recession, Starbucks embraces a turn-around plan, focusing on its original plan: coffee.
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Posted by Zach Brooks, December 6, 2007 at 12:15 PM
In lieu of a Serious Sandwich post this week, Adam asked me to provide a Serious Sandwich Gift Guide for the holidays. Rather than give you a list of all the things that I have—and recommend—I've decided to kill two birds with one stone, and just post all the sandwich-related gifts that I want. (Mom, please take notice.) I give you permission to steal any of my ideas for the sandwich lover in your life.
Prices do not include shipping unless otherwise noted.
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Posted by Zach Brooks, October 3, 2007 at 12:00 PM
Photograph from Gaetan Lee on Flickr
We have all heard (and possibly made) jokes about how bad English food is, especially when compared to its European neighbors, and yet last week, while in the West Midlands of England, I made a discovery that calls all of that into question. Meet the chip butty.
I'm a huge fan of french fries in a sandwich. Israelis stuff their falafels with them, and Primanti Brothers in Pittsburgh puts fries on every sandwich on the menu (unless you ask them not to). But, a sandwich of just french fries? That takes it to a completely different level.
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Posted by Ed Levine, August 15, 2007 at 1:00 PM
I know it's all sliders all the time in the food media these days, and I don't mean to jump on the bunwagon, but I feel compelled to post about the scary good, extremely serious meatball sliders I had at the Little Owl last night. Chef Joey Campanaro combines ground veal, pork, and beef; fennel; panko (Japanese breadcrumbs); and pecorino Romano cheese to impossibly delicious effect. The house-made cheese garlic roll doesn't hurt, either.
They come three to an order, perfect for sharing, though after your first bite, you won't want to. The recipe for these bad boys, minus the house-made buns, is in this month's Bon Appétit. I pondered making some at home, but it turns out these suckers are hard to replicate.
Little Owl
Address: 90 Bedford Street, New York NY 10014
Phone: 212-741-4695
Photograph from beurremanie on Flickr
Posted by Zach Brooks, August 8, 2007 at 12:00 PM
Photograph courtesy of Town Hall Deli
You say "sloppy joe" in Lunch Lady Land, and only one thing comes to mind. Say it in South Orange, New Jersey, and you're talking about a whole different sandwich—no ground beef, no hamburger bun, and no worry that today's sandwich was yesterday's meatloaf.
In South Orange, the sloppy joe is a much more serious concoction. Three slices of bread, any two meats, Swiss cheese, and my two favorite sandwich condiments of all time: coleslaw and Russian dressing. And there's no better place to get one than the Town Hall Deli.
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Posted by Zach Brooks, July 18, 2007 at 2:29 PM
Everybody has heard of a PBJ. And I've seen the classic tomato, basil, and mozzarella combo called a TBM on a few occasions. But hands down, my favorite three-letter sandwich is the PMB. By applying the transitive property, the PBM should consist of peanut butter, basil, and mozzarella—but that would be disgusting (or would it?). Lucky for us, we don't have to test that theory, because the PMB actually stands for pancetta, mango, and basil, a combo of ingredients that makes up one of my favorite New York sandwiches, found at the Sullivan Street Bakery.
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Posted by Zach Brooks, July 5, 2007 at 2:00 PM
Photograph courtesy of Jason Perlow
Hoagies. Subs. Heroes. It doesn’t matter what you call them, they’re delicious. And every week, we honor a Serious Sandwich—or in this week’s case a serious po’boy.
The Po’Boy in New Orleans is a sacred object, like the cheesesteak in Philly, or the pastrami sandwich in New York City. There are many theories as to the origin of the name, but many agree that it dates back to the early 1920s when free sandwiches were given out to striking workers, dubbed poor boys (shortened to po’boy by the thick Louisiana accent).
And while some will argue about where the name came from, nobody argues about how it’s built. You start with a French-style baguette, pile it high with cold cuts, hot roast beef or fried seafood (usually oysters or shrimp), and “dress” it with lettuce, tomato, pickles, and mayo. There have been some more famous variations, but when you want something truly unique, Crabby Jack’s is the place to go.
Located in Jefferson, a few miles west of New Orleans, Crabby Jack’s is Jacques-Imo chef Jack Leonardi’s casual lunchtime take-out shack. It has all the New Orleans standbys—but people in the know go straight for the duck po’boy. It’s served roast-beef style, with a generous heaping of warm duck that’s been slow cooked until it is ridiculously tender and then shredded. The po’boy is then topped with “debris," a brown gravy made from the cooking juices, studded with bits of duck meat and fat.
Don’t let the richness discourage you from getting the thing dressed. A po’boy ain’t a po’boy without lettuce, tomato, and pickles—and the mayo mixes with the gravy to make the perfect sauce. The only trick is to eat the whole thing before the “debris” soaks through the bread and turns the entire thing to mush. Somehow, for me, that's never been an issue.
Crabby Jack’s
Address: 428 Jefferson Highway, Jefferson LA 70121
Phone: 504-833-2722
About the author: As the proprietor of Midtown Lunch, Zach Brooks knows sandwiches inside and out.
Posted by Ed Levine, June 18, 2007 at 11:30 AM
Every year Food & Wine throws a huge party honoring the Best New Chefs its editors have just named in the magazine. This year the event was held at Aspen Meadows, part of the Aspen Institute. The setting was magical. Mountains sprouted out of every window you looked out of, with streams and rivers placed ever so perfectly between them. The event was held in a space with three levels. My favorite on the first level was April Bloomfield's pork cheeks. Bloomfield is the chef partner at the Spotted Pig in New York City. But I had a feeling I would find something even better higher up, so I huffed and puffed my way to the third floor (the altitude was killing me).
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Posted by Ed Levine, May 25, 2007 at 9:06 AM
On our way to Cape Cod for a little family R & R, we stopped for a bite (actually, more than a bite) at 3:15 p.m. at Nick's Diner, a hipster diner in what appears to be Providence, Rhode Island's newly fashionable West Side. My son, Will, ordered the turkey sandwich, my wife, Vicky, ordered the pulled pork and cheddar, and, in the name of responsible food research, I ordered the zucchini and potato soup, the steak sandwich, and a short stack of buttermilk hotcakes with rhubarb compote and whipped cream on the side. My wife grimaced as I ordered the pancakes. "How could you do that?," she asked.
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Posted by Adam Kuban, April 11, 2007 at 3:30 PM
Well, it's one way to achieve some sort of sandwich-based immortality.
The mayor's errant ceremonial first pitch on baseball's opening day has inspired a sandwich with a fitting name: The Mark Mallory Screwball.
The ingredients for the sandwich at Izzy's deli will be "any two meats tossed in the general direction of a bun or two pieces of bread."
But Mallory has a good sense of humor about it: "This is wonderful," he said. "Who wouldn't want a sandwich named for them?"
Posted by Lia Bulaong, April 9, 2007 at 9:00 AM
I've had egg salad sandwiches foisted on me all my life at picnics despite the facts that a) I think they're gross and b) no one I know actually likes them. I mean, c'mon now—mushy cold eggs and mayo on soggy bread, what's to like? Heidi Swanson of 101 Cookbooks hates egg salad sandwiches so much she went and made a good one, something I didn't think was possible. Add a little bit of chopped bacon, and I'll be happy to eat it!
Posted by Ed Levine, April 2, 2007 at 11:59 PM
Sometimes, when Serious Eats general manager Alaina Browne gets a free moment, she investigates the seemingly bizarre practice of giving foods a national day of their own. A couple of weeks ago, right after we put the National Pig Day content to bed, Alaina announced that April 2 was National Peanut Butter and Jelly Day.
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Posted by Lia Bulaong, April 2, 2007 at 5:44 PM
Proclaim your love of PB&J to one and all, or at least all of the people who get to see your fridge, by putting this die-cut photographic Peanut Butter & Jelly Sandwich Magnet on it.
$2.99 from fridgedoor.com, and no one will ever again doubt where your sandwich allegiance lies.
Posted by Alaina Browne, April 2, 2007 at 9:15 AM
How did the peanut butter and jelly sandwich come to be? Peanut butter as we know it was invented in the second half of the 19th century. It started to gain popularity at the Chicago World's Fair in 1893. Initially a fancy-pants sandwich, the invention of sliced bread in the 1920s helped prompt its migration to an everyday staple.
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Posted by Ed Levine, April 2, 2007 at 6:00 AM
Photograph from iStockphoto.com
The peanut butter and jelly sandwich easily deserves a place in the Perfect Food Pantheon, alongside pizza, barbecue, and cheeseburgers. After all, it has everything we want and need in a food: It's creamy, sweet, smooth, or crunchy. It's fruity, satisfying, filling, relatively inexpensive, and pretty good for you to boot.
But when you decide to get the fixin's for a PBJ sandwich, the choices you're confronted by can be vexing, even bewildering. And here at Serious Eats we try to simplify your food life, so we decided to test peanut butters to honor all the PBJs that have sacrificed their lives in order for us to enjoy total PBJ freedom on National Peanut Butter and Jelly Day.
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Posted by Lia Bulaong, March 12, 2007 at 1:34 PM
Yesterday someone posted on Ask Metafilter wanting to know what cheese combination makes for the best grilled cheese sandwich? 63 responses so far, and all of them sound delicious.
Posted by Lia Bulaong, March 8, 2007 at 2:21 PM
The Houston Press' Robb Walsh recently visited local taquería Mexico's Deli, where all the sandwiches have jailhouse-themed names like the "fugitiva," the "convicta" and the "tortura":
In the 1970s, [owner] Alex [Garcia] explained, he opened his first taquería in Mexico City. Spoofing the hit musical La Cage aux Folles (The Bird Cage), he called the restaurant La Jaula de Tacos (the taco cage). In keeping with the "cage" theme, the tortas were named after prisons. The incarceration tortas were a big hit, and Alex went on to open four more restaurants in Mexico City. But his mini-chain collapsed with the devaluation of the peso during the Carlos Salinas de Gortari regime. So Alex came to Houston to start over.
On my third visit, I tried a Mexico City specialty called a pambazo, which is a torta made on bread that's been dipped in a chile sauce. Mexico City's pambazo is stuffed with potatoes, chorizo, sour cream and cheese. I ate the incredibly messy sandwich with a knife and fork. Alex told me that in Mexico City, people eat pambazos with their hands, but only outdoors, usually at the bullfights. It's sort of the equivalent of a Texas chili dog, but with the chili on the outside of the bun.
I'm not much for bullfights but I would really like a pambazo for an afternoon snack, right about now.
