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The roast beef at Manny's Deli in Chicago. I get it extra rare on an onion roll that is SOAKED in roast beef juice. The potato pancake and pickle on the side aren't too shabby either.

Chichi can come over anytime as dungeness crab are in my front yard here in Oregon so to speak.Should I try crab or clams?

@piccola Chipotle chilis would give this a whole different flavor and a lot more spiciness, but it might be brilliant. But careful, they can be spicy.

Poblanos are a pretty mild chile, almost as large as bell peppers, and while jalapenos would be similar in taste, it would be a big hassle to char, skin, deseed, and chop them all up.

They important thing is to use fresh chilis rather than dried, unless you're going the chipotles in adobo route, in which case you wouldn't roast them beforehand.

@mookie I used whole milk, but I supposed you could get away with a 2% or using some stock while sacrificing a little mouth feel. Maybe experiment with using a little more cornstarch, and keep tasting until it is thick enough to your liking.

@piccola Where do you live? Here in California almost always Poblanos are labeled as Pasilla. So you may be in luck.

The sandwich you make on Thanksgiving after all your guests have left is my all time fav and probably even more so because it's a special once a year thing. You know, it's that sloppy dagwood of a thing piled preciptously with turkey (reheated in a frying pan with a little oil so it's a little bit golden) mashed potatoes, green bean casserole, sweet potatoes, stuffing, and cranberry sauce held together by an entirely too small parkerhouse roll.

Chipotles are smoked and dried while pobalanos are fresh so I don't think you'd get the same effect, though I'm sure it would be quite tasty. I would think fresh jalapenos would be a more appropriate substitution than chipotles.

The roast pork, greens and sharp provolone sandwich from DiNics in the reading terminal market in Philly... pure bliss!

Designruby: Yes, use your enameled cast iron. Whenever I am serving guests and I run out of tofu pots, I bust out my little Descowares and they do the trick. I wouldn't use a raw cast iron pot, though - that spicy broth would wear down your patina.

can this be made without a claypot? I want to make it for me and my husband, can I do it in a cast iron pot or a enamel coated cast iron dutch oven/pot? I have everything to make this at home already, just need to figure out the cooking part...

Thanks! This recipe looks yummy!

@arwenb yay! another potbelly lover!

I can never resist a good burger - like the one at 25 degrees in Hollywood, which was reviewed quite nicely by Damon Gambuto on this very site.

But, my all-time favorite sandwich is my own customization of the Reuben featuring both pastrami and corned beef, like the one at Junior's Delicatessen in West Los Angeles, which I recently posted on my blog.

So many votes for Primanti Bros but no love for Uncle Sams? Their melty cheese sub gets my vote any day!

Just about any "cawnah" mom-n-pop sub shop in Massachusetts can made an Italian sub that makes me tear up just to think of it...a combo of various Italian meats & cheese (hot cappy, mortadella, salami, provolone) on a long sub roll, seeded or not, with diced pickles, onions, tomatoes, and "extra hots" -- finished off with olive oil, salt, pepper and oregano. Oh, the glory of it.