Comments on: Lettuce Create the Ultimate Sandwich Thread

By: Daniel

Daniel — Mon, 21 May 2012 09:44:40 +0000

Darrell’s in Lake Charles Louisiana. Great bread, Jalapeno mayonnaise, and appropriate dive bar setting.

By: Kathleen

Kathleen — Wed, 16 May 2012 02:07:20 +0000

I’m a southern girl so I have to do a shout out to a few places in the South:

Best club sandwich was oddly enough at a BBQ joint called Burnt Fork BBQ in Decatur, GA. Homemade bread, bacon is cured in-house, with turkey smoked in-house, homemade mayo and all the trimmings. If you like Cajun, the best crawfish po’boy is at PoBoy Factory in Huntsville, AL.
Leon’s Full Service in Decatur makes a mean softshell crab sandwich, too.

But, my favorite all-time sandwich is a homemade BLT made by yours truly. Berkshire pork bacon, heirloom tomatoes from the garden, and some arugula, on a homemade onion cheddar roll. Toast the bread in the oven, add some homemade remoulade to that bad boy, and you’re set. Mmmm…sandwiches.

By: bacchys

bacchys — Wed, 16 May 2012 00:37:35 +0000

I had the perfect sandwich about ten years ago at a place called the Tiber River Tavern in Ellicott City, MD. It was a “Black and Blue” sandwich: Angus roast beef with caramelized onions and blue cheese crumbles on their homemade bread.

It was incredible.

Unfortunately, the place closed up before I could have a second one…

By: yonemoto

yonemoto — Tue, 15 May 2012 22:52:36 +0000

Radley – next time you’re in the DC area, try Crisp And Juicy’s in north arlington. But really my super-secret favorite is a place called the Lennox Deli, about 2 miles from the pentagon. They make an amazing sandwich called the “washingtonian” which is a roast beef sandwich with melted brie.

By: Pete

Pete — Tue, 15 May 2012 21:31:44 +0000

On my deathbed, or my last meal should I end up unlucky and in Texas, I will request a banh mi from Saigon Banh Mi in Chinatown (NYC). It is heavenly, the perfectly savory, chewy pork, crisp veggies, etc. Exclusive balance, tremendous flavor.

One of my recent creations is peanut butter, green apple (sliced thin) and sriracha on wheat. If you like all of those things separately, they’re dynamite together.

I hope no one will begrudge me a bit of shilling. I blog about sandwiches, and only sandwiches, at http://onsandwiches.wordpress.com . We endeavor to be enthusiasts, not critics, and it is my hope that fellow enthusiasts will enjoy the discourse.

By: Greg Beaman

Greg Beaman — Tue, 15 May 2012 16:06:16 +0000

Also, the hot sausage poboy, dressed, at the Louisiana Discount Center on Louisiana Avenue in New Orleans.

By: KBCraiKBCraiggKBCraig

KBCraiKBCraiggKBCraig — Tue, 15 May 2012 06:37:14 +0000

I forgot to mention one of my favorite hangover cures, which I discovered at the Fussgangerplatz in Fulda: a pickled herring sandwich on a Kaiser-style bun with crisp red onion slices. It’s more a northern coast of Germany speciality, but I discovered at that little walk-up window in Hessen, right when I desperately needed it.

My wife thinks I’m both disgusting and crazy for liking bagels with cream cheese and herring in white wine sauce with onions. That’s as close as I can come to that delicacy I found in Fulda.

By: drewby

drewby — Tue, 15 May 2012 05:00:32 +0000

Rueben sandwich at obsessions cafe in Waimea (Kauai) Hawaii.
About an inch of shredded brisket cooked to perfection.
Tell the owner Dennis that Drew sent you!

Teddy’s bigger burger Pearle city Hawaii.

By: how

how — Tue, 15 May 2012 00:13:12 +0000

If anyone is ever in NYC, and you can make it out to Brooklyn and you love sandwiches, then you MUST GO HERE: http://www.lioniheroes.com/hero_menu.html

Lioni supplies many restaurants in NYC with their housemade fresh mozzerella, and they make the SICKEST SANDWICHES.

By: jb

jb — Mon, 14 May 2012 22:40:14 +0000

The sweetest words my wife says to me are, “Would you like a sandwich?” Then I know she loves me.

By: jb

jb — Mon, 14 May 2012 22:37:30 +0000

• Only one time have I been in Vail, Colorado; passing through on the drive between Denver and LA. We stopped for a short break to stretch our legs and during the walk realized we were pretty hungry. We didn’t have much time so we stopped into a deli for sandwiches to go. I ordered the Hot Pastrami. We didn’t open our lunch until back in the car. Once back on the highway I was finally able to bite into my sandwich. With the first bite I realized I had one of those memorable meals that will stay with me for the rest of my life. The Hot pastrami was tender and moist, the sandwich almost squired juices, and yet the roll was still crunchy and toasty. The sandwich was laced with a terrific horseradish based sauce that I’ve copied for many of my own pastrami creations. Regretfully I was already far enough down the highway to make turning around for another sandwich impractical. I hope someday to get back to that Deli. I think the name was Joe’s famous Deli and Homemade Ice Cream. If I recall correctly it was down a flight of stairs into a basement.
• In Fullerton (and Tustin, and Orange) Ca. there is a restaurant named Rutabegorz. They serve a Cream Cheese and Black Olive sandwich on Squaw bread. Sounds disgusting, but absolutely satisfying, and though simple, it is rich with flavor. Rutabegorz is a quasi-health food almost vegetarian restaurant. The Cream Cheese and Black olive sandwich is as rich and satisfying as any sandwich I’ve ever tasted.
• Slater’s 50/50 is a restaurant in Anaheim Hills (and Huntington Beach) Ca. that serves up a peanut butter and jelly hamburger. Their burgers are fat, juicy and generally come standard with bacon. They are famous for the peanut butter and jelly variation. Who knew!?! They serve the burger with a modest amount of peanut butter and jelly so as to not overwhelm the integrity of the burger itself. The peanut butter adds a perfect nutty unctuousness to the burger and the jelly acts to sweetly balance the heaviness of the butter. Very tasty.
• At home, when I want to whip up a very quick, easy and tasty sandwich I start with a tablespoon of coconut oil in a hot pan. I crack two eggs into the pan and let sit for about one minute, long enough for the whites to begin cooking. Then I scramble the eggs in the pan and continue stirring and cooking until the eggs are just not runny; that is, pretty underdone by most standards. I pile the scramble onto a slice of lightly toasted sour dough that has been liberally spread with mayonnaise, sprinkle on about one table spoon of finely chopped green onion, salt and pepper and top with another slice of toasted sour dough. Eggs cooked with coconut oil are very tasty. The coconut oil imparts a round nutty flavor to the eggs that is not unlike truffle oil, only better. The green onion brings some zing into what would otherwise be a simple scrambled egg sandwich and the mayonnaise; well, what can one say, mayonnaise is semi-liquid bacon. I can make this sandwich in a matter of four minutes, cold pan to plate.
• At home, when I want to whip up a more involved sandwich I go for the open faced Croque Madame. My Croque Madame is a variation on the French. I start with a slice of sour dough spread liberally with mayonnaise, next is piled multiple undulated layers of thinly sliced black forest ham. The ham is topped with slices of gruyere cheese so as to completely cover the sliced ham. The whole thing is placed under a hot broiler until the cheese is literally bubbling. While the sandwich is in the broiler I pan fry two over-easy eggs. The hot sandwich is removed from the broiler, plated and the two over-easy eggs are placed on top. Salt and pepper to taste. I think this sandwich has about 3,000 calories. It is as rich as cake and ice cream and is the most decadent sandwich I have ever known.
• I’m a sucker for a Monte-Cristo and will always try where ever one is served.

By: Richard dijkgraaff

Richard dijkgraaff — Mon, 14 May 2012 22:34:22 +0000

LETS HAVE A SANDWICH!!!!!!

By: Greg Beaman

Greg Beaman — Mon, 14 May 2012 22:04:41 +0000

While on a research assignment in the Netherlands, my friend Richard Dijkgraaff and I took a day-trip to the city of Delft to visit the tomb of William the Silent, Prince of Orange and to drink reasonable quantities of local beer. Once we arrived in Delft, we stopped for a sandwich while waiting for the Sunday church service to conclude. After satisfying our historical interest in the tomb, we continued with the beer portion of our journey. We then hopped the train to Den Haag. As we arrived in Den Haag, the effects of the beer on my memory became apparent when I proposed we stop for lunch. Richard informed me that we had already had lunch. With mock outrage, I screamed, “Let’s have a sandwich!” We both rolled with laughter. Throughout the day and night, from city to city, from train to train, and finally back to Leiden, our home base, we insisted on having sandwich after sandwich. To this day, Richard & I will share transatlantic messages of “Let’s have a sandwich!” just to keep the memory alive.

By: B

Mon, 14 May 2012 19:20:18 +0000

The Torta Cubana (=/= “Cuban sandwich”) at the Super Taqueria on Roxboro Road in Durham, NC, is transcendent.

Beyond Bread in Tucson, AZ, is the best sandwich microchain you’ve probably never heard of.

The greatest sandwich idea I’ve come across in the last few years is the addition of kimchi and garlic mayonnaise to a grilled cheese sandwich. Best accomplished with sharp cheddar and marble rye. Washed down with copious amounts of beer.

By: A.G. Pym

A.G. Pym — Mon, 14 May 2012 18:13:28 +0000

The long-unavailable ostrich burger at the late, lamented “Baron’s Beef and Brew” in Richland, WA. *sigh*

At the time, we had a couple of certificated ostrich and emu slaughterhouses to serve the burgeoning population of big bird farmers hereabouts, but sadly, they both were forced out of business from increasing regulation and oversignt actions once the markets became profitable.

By: pierre

pierre — Mon, 14 May 2012 17:24:13 +0000

Oh snap, I just thought of Banh Mi…

Baguette, bbq pork or beef, Do Chau (pickled dikon and carrot), fresh jalapenos, and liver pate mayo.

By: pierre

pierre — Mon, 14 May 2012 17:20:51 +0000

Fatty pastrami on Rye. No other ingredients necessary but spicy brown mustard.

YUUUUUUUUUUUMMMM!

Otherwise, my favorite sub is pretty boring I guess,

(on good french bread) Roast beef, lettuce, onion, black olives, mayo, Japanese rice vineager and olive oil.

By: Charlie O

Charlie O — Mon, 14 May 2012 16:50:22 +0000

Radley, you have obviously never visited White House subs in Atlantic City, NJ. BEST ITALIAN SUB ever. Try a Roast Pork with sharp provolone at Tony Luke’s in South Philly as well. Cheese steaks are over rated.

By: The Mossy Spaniard

The Mossy Spaniard — Mon, 14 May 2012 16:25:00 +0000

@41, GAC:
I just got that semi-giddy feeling of “Hey, somebody on the interwebs from my neck of the woods!” Good choice on the BBQ sandwich; Wink’s has the best one that I know of (and I include the whole Lexington barbecue juggernaut in that assessment).

By: Carl

Carl — Mon, 14 May 2012 16:12:40 +0000

My favorite is the Lonestar BLT from “Hey, You Gonna Eat Or What?” in Austin Texas. It’s a BLT with thick applewood smoked bacon and fried green tomatoes with a poblano pepper aioli on a ciabatta baguette. He also makes a mean Shiner Bock beer battered Monte Cristo with cherry-fig jelly.

This is a food truck at South Congress & Gibson. My mouth is now watering… I need to back to Austin!