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Sandwiches That Will Change Your Life
Hey Ed,
I wanted to recommend to you and your readers a couple outstanding sandwiches on the other side of the Hudson, accessed fairly easily via PATH.
In Hoboken, Fiore's House of Quality serves up an outstanding roast beef & mozz with gravy on Saturday's. The roasts are cooked overnight, the mozz pulled fresh all day, Italian bread from a local bakery and the gravy from pan drippings (not sure exactly how they prepare this). You can walk to the location or take a $3 cab from the PATH station then stroll back to the waterfront parks for lunch. Get there early though (or call in an order on your way) because there is usually a line out the door starting around 12:30 and lasting until the bread runs out.
Jersey City has a couple of great Italian deli/bakeries as well. My local fall-back roast beef & mozz is at Gabagoolz on Jersey Ave, not far from the Grove Street PATH. They have, imo, the best fresh Mozz in the area and quality Italian meats to accompany. 2nd Street Bakery is another JC local legend for it's fantastic parms, rolls and sausage bread (outrageous). The eggplant parm is probably the best I have had, and if you are feeling bold try the Italian combo (prosciutto, cappacola etc, mozz and roasted read peppers) which is served on half a loaf of sausage bread. deadly stuff.
Finally, Marco & Pepe, located three blocks from the Grove Street PATH serves up an interesting take on the classic BLT (which I know you appreciate). The "L" is a nice frisse, the "T" are braised cherry tomatoes, and the "B" is applewood smoked bacon which has been braised for 3 or 4 hours and broken off on chunks for the sandwich (texture more like pulled pork then traditional bacon). Totally unique, absolutely delicious.
-AFSKoC
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My mother used to cook something called "cube steaks" for my Brothers and I. No idea what the actual cut was, but came flat and pounded out. served overcooked, dry, grey and lifeless.... WITH A SLICE OF SINGLE WRAP AMERICAN CHEESE MELTED ON TOP.
I think I had actually blocked this from memory and thought of it for the first time in a decade recently.
Another creation of hers was a microwave "grilled cheese". two slices of store bought "country white", buttered on the inside, couple slices of cheese, then microwaved until melted. unbelievable. I don't think we minded it then because it was basically butter and cheese, but the thought of eating it now is unbearable.
Needless to say, I worked in a couple restaurants for about a year in order to learn how to prep and cook for myself as a reaction to the "food" i was raised on.