Tips and tricks for making the best sandwiches at home.
The chapter on sandwiches in Ian Jackman's Eat This! 1,001 Things to Try Before You Diet is especially illuminating, with its rundown of spiedies, runzas, Milwaukee sandwiches, and more. I'd heard of some of them, like the spiedie or the runza but others required some explaining. If you're unfamiliar, Jackman writes:
- The Spiedie: "The sandwich may have begun life in Endicott, New York, when an Italian immigrant named Augustine Iacovelli made a grilled-lamb sandwich with meat he marinated in a vinegar-based sauce. According to this story, the name derives from the Italian word spiedo, which is the name of the spit or skewer the meat is grilled on."
- The Runza: "You're most likely to find a runza at the restaurant chain of the same name, centered in Nebraska.... 'A Runza sandwich is a delicious blend of fresh ground beef, cabbage, onions, and special spices all baked inside homemade bread,' says the blurb from the Runza restaurant people."
- The Milwaukee Sandwich: "A Milwaukee sandwich is made with two slices of buttered white bread with the crusts cut off. Slice some cold chicken, add grated Roquefort and paprika, toast, and serve hot."
- Bacon, Bacon, Mayo, Mayo: "I received confirmation from my cousin yesterday. The breakfast of champions in Philly is, in fact, called 'Bacon, bacon, mayo, mayo.' It's a hoagie roll slathered with mayo and stuffed with three cups of chopped bacon....' "
More after the jump, but now I'd like to remind you that we've got some of these bad boys to give away. Details here.
Sandwiches and Pies
Run, Don't Walk, For...
- Anything from Philadelphia: The pork and greens sandwich with broccoli rabe from Tony Luke’s in Philadelphia. Peppery, sharp, fantastic.
- Jim’s cheesesteak with provolone and onions:
- A hoagie from Primo’s with all the fixin’s.
- A Kentucky Hot Brown sandwich: Not tough to make, very tough to resist.
A great sandwich, and this saves you from having to choose between Pat’s and Geno’s
If you've never tried..
- A cornish pasty: Good whether from England or from Michigan.
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