Serious Eats - seriouseats.com

I've never heard of coleslaw on a deli sandwich before, but it sounds genius! I can't wait to try it. I never know what to order in a deli because the usual stuff looks scary, but this sounds so good.

Another amazing sounding recipe from that book. (And just perfect, too, because I have a pile of farro leftover from last night in the fridge.) Are you subtly telling me I need to add it to my collection? :)

Why do you let the cabbage sit in salt???

This is one of my favorite sandwiches.

I usually grill the rye bread and get the swiss cheese all melted, then top it with tons of turkey a squirt of thousand island and a heaping amount of cole slaw.

On occasion Ill stick some cole slaw onto a hot dog or plain hamburger as well.

Cole slaw and pineapple suit a grilled chicken breast with teriyaki sauce too, shove that all into a sandwich bun and yum!

And then of course there is pulled pork too.

Im hungry now...

I always add cole slaw to my roast turkey sandwiches. I also can't eat hot dogs and corned beef sandwiches without my addition of cole slaw. I've never been to a deli in NYC that won't add (for an extra charge). And, of course, always on pulled pork sandwiches.

Ahhh...yum. I grew up on a decidedly less vegetarian version of this in our Italian household. This sounds fantastic. And FYI: I have a two year old who eats pretty much everything. All we did was feed her what we ate and didn't make a big deal out of it. I really do think it's "baby see, baby do".

I make this dish too, but I combine it with another related recipe I once had (and could never find again) from the LA Times. You start by sauteing a paste made from somewhat less garlic, salt and a teaspoon or so of whole coriander seeds that you grind together in a mortar. After the garlic gets fragrant, you add a half a finely chopped onion, let it cook for a minute, and then stir in a wopping dollop of tomato paste - a generous tablespoon or more. (I always use double concentrated paste from Italy) This all makes a sticky, golden orange flavor bomb on the bottom of the pan. Then add 2-3 small diced fresh tomatoes - this is so great in the summer time - and proceed as you mention above with the chard and drained chick peas (no extra liquid though), and once the chard has wilted, you can pretty much stop there. Add the juice of a generous lemon and let sit for 5 minutes or so before serving. It's quite good warm or at room temperature, and is fabulously good with brown rice.