It’s hard to argue with the sentiment of the sign outside my local sandwicherie that reads in big, orange, friendly letters: “A Good Sandwich Is Like an Old Friend.” (And whether I’ve hugged one on occasion is not up for discussion.) However, the impact of a heap of deliciousness between two pieces of bread on one’s mood cannot be overstated. There are times when pork bánh mì, a textural masterpiece of crackles and crunch and pickle-topped richness, has soothed my mid-day blahs. I always manage to overdo the eye-wateringly sharp horseradish on All Star Sandwich Bar‘s beef on weck, with its rapturous beefiness and salted bun, because I simply can’t help myself. And one bite of the smoked meat sandwich (fatty cut, please) at Schwartz’s in Montreal practically sends me to the moon and back. The beauty of any sandwich offer its own pure singular comfort.
We asked around America’s Test Kitchen for the stories behind their favorite sandwiches. Here are a sampling:
Being a single guy, I find it very difficult to go through an entire loaf of bread before it gets stale. With that in mind, I usually wind up eating the following sandwich about eight times in two weeks whenever I get it in my head that this will finally be the time when I beat the odds and finish a whole loaf myself: whole-wheat bread, turkey, aged gouda, tomatoes slices, romaine lettuce, avocado wedges, and Dijon mustard. The addition of salt and vinegar potato chips is not necessary, but it is encouraged.
A cheesesteak from Charles Pizza in Whitehall, Pennsylvania. It’s a prime example of what I’ve heard described as a signature sandwich of the Lehigh Valley, and for all intents and purposes, it’s a Philly-style cheesesteak, made infinitely more awesome with the simple addition of an herbaceous, slightly spiced tomato sauce. That counts as a vegetable, right?
Currently: Cutty’s egg salad radish. Prior to vegetarianism: a real Cuban sandwich with real Cuban bread (#1 ingredient? lard!) and pickles.
Amazing french bread, good butter or fresh mayo, avocado. All other ingredients optional.
If you find yourself within a 50-mile radius of Poughkeepsie, NY, then run to Rossi’s deli on S. Clover street. Homemade and house-roasted from the bread to the deli meats — run by Mr. Rossi, his wife, and three sons. Ridiculous amount of charm and the best sandwich i’ve had in… well, ever. The roasted pork should be your inaugural sandwich, pressed, with the fixins (herb mayo, mozz, roasted red peppers). Then on your second time around, get a simple ham or turkey. It’ll blow your mind!
Slow-roasted pork shoulder with garlicky broccoli rabe……..now would be good!
And now for the Silly Question of the Day…
What is your favorite sandwich?
Leave your silly answer in the comments!
(Photo: Jorge Diaz)