I went all the way to Seattle for a Cuban sandwich, and Paseo was worth the trip. Really, I was there on vacation with friends, but we all agreed the sandwiches were a highlight. The Cuban meat sandwich landed on Esquire's best sandwiches in America list, which I'm slowing eating my way through. Paseo's roadside stand resembles a candy-colored double wide with no sign, but the sandwiches are palatial. Feast your eyes on greatness in the gallery below.
What could possibly follow soft shell crab po'boys at Parasol's in New Orleans? Burgers and breakfast at the Camellia Grill in Riverbend. When I was a kid, this diner, opened in 1946, had a reputation for NOLA's best burgers, and as I learned the morning after po'boys and plenty of bourbon, it hasn't lost its touch. Click through to see how we started our Sunday.
With boxes of matzoh overlooking loaves of Acme Bread, Saul's Restaurant & Deli in Berkeley is the countercultural deli counter. The Kosher joint recently stopped serving salami until it could find a sustainable supplier, yet its corned beef is worthy of Katz's. I was already planning a trip to Saul's before it surfaced in a recent New York Times story about the sustainable deli movement, but the attention is well-deserved. Check it out below.
After seeing how I yearned for a beef on weck, my Buffalonian buddy Josh made a special trip to Charlie the Butcher, his weck destination of choice, located "on an awkward corner adjacent to the Buffalo Niagara airport." Not only did he take a bunch of photos ("Everybody thought I was crazy snapping photos every 5 seconds," he says) but he also sent in a wonderfully written account of his 'wich trip.
If you want to be as awesome as Josh, share your own sandwich by emailing your photos to nancy@betweenthebreadblog.com, along with a description of what's on your sandwich. Meanwhile, check out Josh's trip to Charlie the Butcher below!
Bakesale Betty's famous fried chicken sandwich didn't make it onto 7x7's Big Eat list, but it has been on mine for a while, and I'm not alone. The sandwich has a cult following that reaches far beyond Oakland; LA chef Vinny Dotolo gets one every time he's up north. This weekend I finally got to meet Betty — er, her sandwich — and it was a dream come true. Click through to take a 'wich trip.
San Francisco's A La Turca might be just another Tenderloin dive, if not for the sumptuous textiles, warm and homey vibe, and delicious homemade delicacies. Amid its extensive menu of Turkish cuisine is a pocket of sandwiches, familiar to anyone who's had falafel and other Middle Eastern fillings but still completely novel. Take a little trip to Turkey in the Tenderloin by clicking below.
Before our trip to Dublin, I had my sights set on one sandwich: the Paddy Jack farmers lunch at the Temple Bar Saturday food market. We'd been salivating in anticipation ever since Andrew read about it in the New York Times, and it didn't let us down. Click on the gallery below for all the delicious details.
On our post-backpacking pit stop at the Dry Creek General Store, which advertises "the best sandwiches you ever saw," I ordered the relatively manageable turkey with muhammara sauce. Andrew, however, got the more lumberjack-style Dry Creek Stacker.
As you can see, this serious Italian sandwich is stacked high with three meats — I think turkey, ham, and salami — plus cheese, pepperoncini, and some sort of aioli. It was a salty, toothsome tower, if impossible to finish in one sitting.
Get your jaws around some more photos.
09/25/2009 - 1:35PM · Posted by
nancitaOne thing I love about backpacking is that at the end of all the hard work, hiking, and powdered food, I reward myself with something indulgent. Luckily, after our Labor Day camping trip to Lake Sonoma, we found Dry Creek General Store.
Though a sign above the counter advertisers "the best sandwiches you ever saw," these weren't saw-necessitating hoagies. But Dry Creek's sandwiches were next-level delicious. Though I try to branch out from turkey as often as possible, this one, called the Appepo I think, sounded too good to pass up.
The ciabatta-type roll was slathered with muhammara sauce and stuffed with cucumber, feta, tomatoes, and smoked turkey. Andrew's sandwich was equally delicious and even more insane, so check back tomorrow to check it out. Meanwhile, see more photos of my yummy 'wich.
Philippe the Original is a gravy-laden relic of old Los Angeles and the home of one of America's oldest sandwiches: the French dip. According to LA lore, the dip was invented in 1918 by a French immigrant named Philippe Mathieu, though others give credit to the newly reopened P.E. Cole's. Either way, there's no denying that eating a French dip at Philippe's is a singular experience. Click on the photos to read the story.
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