According to the BBC, now is approximately the 250th anniversary of the invention of that magnificent and versatile foodstuff, the sandwich.
I would like to celebrate with the ultimate sandwich thread. Please share your favorite sandwich stories, your favorite sandwich recipes, the name and location of the restaurants where you have eaten memorable sandwiches, and—if applicable—a story about the time a sandwich saved your life, or helped deliver one of your children in the back of a taxicab.
The best variation on a club sandwich I’ve ever eaten is the swordfish club at Rustico in Alexandria, Virginia. The best Cuban sandwich I’ve ever had, oddly enough, was in Louisville, Kentucky, at a place called Havana Rumba. Best Philly cheese steak was at Primanti Bros. in Pittsburgh. My favorite place for a deli sandwich is still the wonderfully-named Dagwood’s in Bloomington, Indiana. My favorite (and much underrated) sandwich cheese is cream Havarti. My favorite specialty sandwich accoutrement is the jalapeno bacon from Nashville’s Loveless Cafe. The best burger I’ve ever eaten was at The Fatted Calf in Clayton, Missouri. Best meatball sandwich (and best authentic Italian cold cut sandwich) was at The Italian Store in Arlington, Virginia. Favorite somewhat exotic sandwich: the Banh Mi. My favorite national sandwich chain is Cosi. Or possibly Panera. Finally, just to mix things up, last week I was at Noshville Delicatessen in midtown Nashville. They’ve recently added a bold new creation to their menu called “Reuben Soup.” As you might guess, it’s a Reuben sandwich, only in soup form. I can report that it is a smashing success.
Other sandwich tips:
- Think beyond mayo or mustard. Dress your sandwich with salad dressings, dips (spinach dip is a personal favorite), relishes, and tapenades.
- How to make any sandwich at least 60 percent more delicious: Brush each side with olive oil, add some rosemary or Italian seasoning mix, then press in your Foreman Grill for about 10 minutes on medium heat.
- Caramelized onions. Always caramelized onions. But to the point where they’re a wee bit charred, so they have some crunch.