Category Archives: Sandwiches

No So Li’l, L’iL Abner

My girlhood comic crush, the “mattress tester” and teen of great appetite (the boots, the hair, the brawn-not-brains!)  must’ve known he’d really made it when – no, not when his strip had a readership of 60 million – but when the legendary Carnegie Deli named a sandwich, a gargantuan hot brisket sandwich, after him.

Abner, “a paragon of innocence in a sardonically dark and cynical world” seems positively post-modern. Politically correct? Most probably not.

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 Carnegie Deli

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This is the only image I could find of the L’il Abner.
Not much more information to be found here. #sad #where’sthegravy?

Lunch Encounter denizens, have you eaten a Li’l Abner? Did it adequately honor its namesake? “Impossibly dense”? Strong and sweet-natured? Please write and report. Until the day I experience the Abner personally, I eagerly await your Dogpatchian dispatches.

What We Talk About When We Talk About Sandwiches

LRoy plays the kid card. Forced to eat at Katz’s AGAIN.

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“Some might say it’s a tourist trap. Some may say it’s overpriced ($20 for a pastrami on rye). Or too crowded. Or whatever. But when it’s all my carnivorous boy can talk about for weeks in advance, whaddya going to do?”

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“With fries that match the ‘wiches in quality and healthy eating, and Dr. Brown’s Black Cherry and Cream sodas to wash ’em down, Katz’s really is a destination worth every bit of effort. On a rainy Xmas Eve Eve, picked up Dirty Uncle Bob, got a spot right out front, waited no more than ten minutes, got a good table, and chowed most mightily. So what are you complaining about already?!

Love the people too. All good. Can’t wait to go back.”

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Dogged By A Blog Backlog – Dynamite Sandwich

Catching up with long ago posts, started but not finished. As Hobbes, said, “The problem with the future is that it keeps turning into the present.”  Finally bringing this Dynamite story to a screen near you.

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Photo by Al’s Place 

#IJustLoveThisPicture

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November 10, 2010

Lisa,
As part of my food writing research for Edible Boston, I attended the French – Canadian Festival over Labor Day weekend in Woonsocket, Rhode Island. Besides some fine regional eats and a local farmer’s market, I learned a little about the iconic “Dynamite” sandwich – a VERY local institution for many decades in this most French of American cities (Woonsocket was settled by French Canadians in the mid 1800s, lured down from eastern Canada to work in the textile mill industry that was taking the Blackstone Valley by storm at that time – they decided to stay on but were very resistant to adopting and assimilating American culture and culinary traditions).

The dynamite is a FC take on the sloppy joe – lots of red peppers, tomatoes, onions and garlic cooked down and tossed with ground hamburg and served on a torpedo roll.

It is very well known in Woonsocket but virtually unknown 20 miles from there. One researcher claimed he contacted a number of French embassies – in the US, Canada and Europe, plus Gallic biased culinary schools and restaurants and got universal blanks stares – no one else had heard of or knew of it.

Here’s a link about it – your thoughts welcome. I picked up a jar of homemade sauce at the festival from “The Blackstone Valley Girls”, but have not had a chance to try it yet… maybe this weekend.

David, aka KitchenSquater

QUAHOG.ORG
Whose site includes this recipe:Screen Shot 2014-12-28 at 4.27.28 PM

(The Blackstone Valley Girls seem to have taken the dynamite name and abandoned ship. Their website is MIA. What the?)

Exhibits A and B

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November 20, 2010

Lisa,
Finally made my dynamite sandwich spread at home today – using the award winning dyno spread from the French/ Canadian festival in Woonsocket from Labor Day weekend. It was good, but somehow metallic in taste, which put me off. Green peppers, onions, various herbs and spices, tomato sauce, yada, yada.. all there and strong in flavor, but that metallic thing bothered me – like I could taste remnants of the cans the tomatoes came from. Odd. And this a recent award winning sauce.

Had a home made sample last week, from an agent in our office who grew up near Woonsocket – and his tasted fine, so I think I have yet more research to do in the bowels of the city.

Stay tuned,

David

 

All Manner of Superlative Sandwich

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Geoff’s Superlative Sandwiches

Mr. Daaaavid KMetzzzzzzzz sent me this. Whattaguy! Does he know sandwich? Heck yeah, he does!!

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While a student at RISD, one of my fave places to eat was Geoff’s Sandwiches on Benefit Street. It was in the #200’s on that street – less than a block from my apartment… I confess I couldn’t escape their sandwichtational pull!

It was the first place I encountered that had a vast assortment of offerings and great names to many of the sandwiches (this was circa 1973-78) – the Marlene Dietrich, the Jackie Kennedy, “Tosh’s Twister” – if my addled memory serves; hot ham and smoked turkey with melted swiss on rye with saurkraut and Tosh’s hot mayo/ horseradish sauce.

Geoff’s prepares most of their sandwiches in a pressure / steamer thing that melts the cheese and makes the ingredients get happy. Brought tears to my eyes from the heat, which I squelched with a cold Dr. Pepper. It wasn’t the Japanese wasabi mustard served today, but pretty close. There was something called a Bob Tomlinson that I also liked, but 30 years + have erased the memory of that one. Who was Bob Tomlinson?

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One of my favorite combos at home for “sammys”, as my wife calls them, is preserved tuna packed in oil, a slice of hot (or sweet) capacolla, sharp provolone and the light green inner leaves of Romaine lettuce, all served on a widish sourdough baguette. Ooh La la! Preserved tuna is not cheap, but what the hey? Half a jar goes a long way. I don’t make a steady diet of these bad boys.

Don’t you roll your eyes at me, tuna snobs! Make your own canned tuna. Oh yum!

Come For the Wallpaper, Stay For a Sandwich

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Truth be told, the sandwich was not earth shaking, as expected. Much ado about the chicken parm on the internets. The floor beneath us was calm, although the wallpaper danced, now, didn’t it?

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Parm is small and cozy and feels old. And not as affectations.

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These three hombres – can you name them (Roger Maris, Yogi Berra, Mickey Mantle)? I could not but when told, had an apt joke, the one about the talking dog, “Whatsa matter, I shoulda said, Mickie Mantle?”

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Would I/we go back? Yes, said the fine, fine bf. Vegetable sides are mighty fine – Brussel sprouts, giardiniera, unusual cucumber salad – and I did not struggle to put away the chicken parm.  Easy to picture a case of, “Nobody goes there anymore. It’s too crowded.”

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Now This is How You Slice It

NoVa Cover

The
Bubba Mike Sandwich
Is an
Oversized Sandwich with 1/2 lb. of Pulled Pork and a Texas Sausage Link, topped with Cheese Sauce, Creamy Coleslaw, and Original BBQ Sauce.
Find it at
Sweet Fire Donna’s.

Photo by Jonathan Timmes and Styling by Moi
Sandwich Saga in Northern Virginia Magazine
It’s a righteous reference.

It’s been a while since we were there and I’d forgotten the details on this legendary sandwich. To refresh my memory I called proprietess Donna and she gave me the Dagwoodian details.

Originally, Donna wanted to name her sandwich spot Bubba Mike’s, after her husband. He’s a Mike, all right, but he wasn’t comfortable being quite so publicly honored. They settled on Sweet Fire Donna’s.

When creating the menu Donna had her heart set on something mammoth, gargantuan, a “big mouth” sandwich.  The pulled pork, Texas sausage, cheese sauce, slaw and bbq sauce combo came to be. Perfect, she thought, but what to call her creation? Of course, she had just the name up her sleeve. The Bubba Mike!

“There’s a guy,” she told me, “who eats it three times a week.” She paused. “For lunch.”

Pecking Order

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Pecking Order

The heart of Pecking Order, as announced a while back, is chicken marinated in Subido’s mom’s marinade (including soy sauce, sugar, garlic and vinegar), which you can order grilled, roasted or fried. Sides will include “Saucy Tots” which she describes as “a Filipino poutine” with tomato gravy over housemade tater tots, garlic rice, adobo-stuffed rice puffs, or housemade (by Mama Subido) pickles.”  YES PLEASE.

To that signature lineup she’s now added a selection of sandwiches on pandesal bread, the primary bread of the Philippines, similar to Mexican bolillo rolls, with fillings such as chicken, housemade pate, pickles and fried egg. And she’s planning salads with brightly-flavored ingredients like mango, jicama, and calamansi (a Filipino citrus) dressing. There will be Halo Halo, the traditional fresh fruit and shaved ice dessert. Read on here UH HUH.

Though the store is closing, the Pecking Order brand will now focus more on catering, pop-up dinners, special events and farmer’s markets, including the Low-Line Market outside the Southport Brown Line station every Thursday, and The Nosh, a lunch market Downtown every Thursday and Friday, where Pecking Order will appear every other Thursday. Read more here. OH NO.

 WHAT GAWKER SAYS

Stuff like this:

Man vs. Food Host’s New Show on Hold After He Called Woman a “C**t”

Adam Richman, a man who eats sandwiches professionally, was scheduled to eat some other things professionally today as part of a new show called Man Finds Food. That’s no longer going to happen, because the Man vs. Food host started an Instagram flame war that culminated in his calling a woman a “c**t.” » 7/02/14 10:12am

AND THIS

GAWKER’S SANDWICH PECKING ORDER

55. Elvis                                   26. Veal parm
54. Fat Darrell                        25. Fried chicken
53. St. Paul sandwich           24. Lampredotto
52. Chow mein sandwich     23. Primanti Bros.
51. Tuna salad                        22. The Gatsby
50. Roast beef                        21. Caprese
49. Fluffernutter                   20. Bacon, egg & cheese
48. Italian beef                      19. Oyster po’ boy
47. Eggplant parm                18. Ice cream
46. Beef on weck                   17. Peanut butter & jelly
45. Horseshoe                       16. Cuban
44. Tuna melt                       15. Shrimp po’ boy
43. Cheese                             14. Club
42. Hot Brown                      13. Pulled pork
41. Sloppy Joe                       12. Kokoreç
40. Chip butty                       11. The Dennis
39. Chicken salad                 10. Cheesesteak
38. Ham                                  9. Chicken parm
37. Croque-monsieur           8. BLT
36. Croque-madame             7. Bánh mi
35. Turkey                               6. Muffaletta
34. French Dip                       5. Pilgrim
33. Corned beef                      4. Porchetta
32. Steak                                  3. Lobster roll
31. Patty melt                          2. Grilled cheese
30. Pastrami                            1. Italian hoagie
29. Reuben
28. Egg salad
27. Bologna

WHAT I SAY

HEY WHAT ABOUT 

Fried Brain, Mother-in-Law, New Jersey Sloppy Joe, Felafel, Meatball, Breaded Pork Tenderloin, Grouper Dog, Peanut Butter and Banana, Gyro, Pork Roll, Spiedies, Tomato Sandwich and Souvlaki

???

My Pecking Order

1. Reuben, Hot Brown, French Dip, Cuban, Breaded Pork Tenderloin, New Jersey Sloppy Joe, Cheesesteak, Banh Mi, Italian Hoagie, Beef on Weck, Fried Perch, Grilled Cheese, BLT, Corned Beef with Cole Slaw and Russian Dressing, Primanti Bros, The Gatsby, Meatball, Egg Salad, Croque Monsieur and Madame, Porchetta, Lobster Roll, Muffaletta and Poor Boy.

2. Everything else.

Fall In

Thanks to the Sublime Miss M for the aLeRt!

 

 

BLT Mania

Where did the summer go? Ours went to Asheville, Greece, the Zuni Mountains, Martha’s Vineyard. A wonderful, wanderful couple months. While we didn’t stay home much, the computer did – a spectacular formula for vacationing, not so much for the Lunch Encounter. Neglected. Sad. I feel bad about it.

The formica carries a coating of dust, the fryer is cold and the walk-in bare. Time to get those purveyors on the horn, fire up the grill and yank the chain on the OPEN sign.  Let’s sand wich it, shall we.

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A sandwich is a collaboration, of course, and we all know the beauty of sums and parts. Four is the magic number – bacon, lettuce, tomato, bread. Begin at the beginning – bread, use a loving touch, many hands and all that.

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We had many hands and the eating was splendid over the long (but not long enough) weekend of July 4th. Warmed  up with fried chicken, potato salad and cole slaw – not to mention the hours and days of foraging for the proper ingredients (thank you,  Extra-Steps Kay, for the whipcracking), and swung into BLTmania with absolute ease.

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Begin at the beginning. The vehicle. The bread. The boys knew what to do, I’ll betcha.

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All you need is bread…provided it’s been toasted and smeared, while warm, with mayonnaise. Mayonnaise haters will not be tolerated. So good when it melts into the toast.

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This is how it’s done. Everyone knows.

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Not my idea, but the foraging was epic. An island safari in search of THE bread, THE mayonnaise, THE tomatoes, THE bacon. Thank god I did not burn the bacon as I would have been dropped at the ferry pronto.

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The thing is, and any true maniac can tell you, once you are nuts for something, anything, you’ll down it with gusto, superlative or not. A BLT…well…puffy white bread, sweet salad dressing, ho hum tomatoes, greasy-ass bacon? Even at it’s worst it’s still the best.

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The same can be said for you-know-who. Yeah, that’s right, anybody I love. Even at their worst, they are the best. Tell you what, at my worst I am the worst. Praying to Demeter, goddess of bread, that I compensate with sandwiches.

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It was a fab four days over the fab Fourth. It’s good to know, now and again, that I too can cook. Thank you, Barbara, Bruce, Jeff, Kay and dogs, dogs, dogs for feeding  my heart and my mania. Boom, boom, boom.

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Jack Sprat We Are Not

A mindfully lubricated life might include a Thin Man Sandwich Shop white anchovy and whipped lardo (WHIPPED LARDO??!!) sandwich. Swing by Pittsburgh and get yer lube on. IMG_0637

 Bridging

window

+ Browsing

menu

+ Mulling

staff

+ Schmoozing

seated

+ Perusing

view

+ Viewing

pkg

+ Vying

bastardo

+ Piling

eggwich

+ Dripping

lisawich

= SMILING

teddywich
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The Thin Man Sandwich Shop

PITTSBURGH YEAH! HELL YEAH!

Tied Up in Apron Strings

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Screen Shot 2014-01-19 at 6.02.35 PM The pull IMG_7617 of the apron strings at Red Apron Butchery was powerful last week.   Screen Shot 2014-01-19 at 5.51.42 PMScreen Shot 2014-01-19 at 6.15.07 PMPorkstrami with Tracy on Friday.Screen Shot 2014-01-18 at 12.47.48 PM    Screen Shot 2014-01-19 at 6.27.30 PM   IMG_7635  Screen Shot 2014-01-19 at 5.54.33 PMScreen Shot 2014-01-19 at 6.15.16 PMScreen Shot 2014-01-19 at 5.55.22 PMScreen Shot 2014-01-19 at 4.26.40 PM       Porchetta and Roast Beef with Doug on Monday. IMG_7591Screen Shot 2014-01-19 at 6.15.25 PM            IMG_7621          Screen Shot 2014-01-19 at 6.27.12 PM   IMG_7616 Screen Shot 2014-01-19 at 6.27.30 PMScreen Shot 2014-01-19 at 6.15.38 PM  Screen Shot 2014-01-19 at 5.56.00 PM    IMG_7622    Screen Shot 2014-01-19 at 5.56.12 PM Screen Shot 2014-01-19 at 6.21.21 PM      Screen Shot 2014-01-19 at 6.15.45 PMScreen Shot 2014-01-19 at 6.26.54 PM Meatball,IMG_7639    Beef and Cheddar,    IMG_7630  Screen Shot 2014-01-19 at 6.36.07 PMScreen Shot 2014-01-19 at 6.15.53 PMScreen Shot 2014-01-19 at 6.04.58 PM   Screen Shot 2014-01-20 at 6.44.11 AM   Screen Shot 2014-01-19 at 6.29.50 PM       IMG_7622Screen Shot 2014-01-19 at 6.21.11 PMScreen Shot 2014-01-20 at 6.54.53 AM  and Grilled Cheese with Niko, Teddy and Katrina on Saturday. IMG_7637 Screen Shot 2014-01-19 at 6.29.39 PMScreen Shot 2014-01-19 at 6.21.05 PM   IMG_7642   Am I now free, strings cut with kitchen shears? Nope nope nope and nope.   Image