Between the Bread

Trying out the new Acme Burgerhaus in my 'hood. Sorta like Burgermeister but with more meats. The turkey was flavorful, the bun was topnotch, and the hot peppers (red ones, spicer than pepperoncini but milder than jalapeños) were a surprising garnish.

With friends like these, who needs to travel to Buffalo? Though I still plan to make it up there someday for the famous beef on weck sandwich, until then I'll be happy to eat my buddy Jonas's buffalo chicken sandwiches.

I should mention that Jonas — like any worthy Buffalonian — makes excellent Buffalo chicken wings. But when I heard he was now slathering his special hot wing sauce on chicken sandwiches, I invited myself over for dinner requested a dinner invitation. Check out all the juicy details and photos.

I get a little nervous every time I see an article about Ike's Place. Because while I wish Ike the greatest success in his most wonderful of sandwich shops, I hope it doesn't come so fast that it's totally overwhelming. But so far, so good.

If you're a fan of Ike's (and who isn't?), you'll appreciate this piece in The Packer, a publication about the produce industry. (Ike's mother, Huda, was a veteran of Ready Pac Foods before getting in the sandwich game.)

The story zeroes in on one of the most remarkable qualities of Ike's: despite a complete lack of customer amenities, it sells more than 1,000 sandwiches a week and goes through "about 100 pounds of lettuce a day and about 80 pounds of tomatoes." Clearly, the recession is a good time to open a sandwich shop, and Ike is eyeing a third location on the Stanford campus in 2010.

Meanwhile, on a less wholesome but equally informative beat, SFoodie pays tribute to Ike's 40-Year-Old Virgin sandwich as the ultimate hangover cure, complete with chicken-fried steak, marinara, ranch, and mozzarella sticks. I'll drink to that.

• A Brooklyn deli introduces pastrami's Canadian cousin — New York Magazine
• Paying tribute to the precious po-boy in New Orleans — The Atlantic
• The great sandwich debate: rectangular or diagonal slices? — NPR
• Sup on a chipotle flank steak torta — Serious Eats
• Making meals that make good sandwiches later — Unbreaded
• I already miss Thanksgiving leftover sandwiches — Serious Sandwiches
• Roast beef and cheddar sandwich satay! — Insanewiches

When my vegan college roommate gushed about kale, I didn't understand the concept of loving a vegetable (plus, I think when she said "kale," I thought "kelp.") I've since grown up and learned that good vegetables can be so delicious they almost feel indulgent. My latest obsession is my new favorite winter green, kale.

I'm glad I'm marrying Andrew, because the man can make a mean egg sandwich — much better than I. Our breakfast for dinner the other night featured over-easy eggs, laid on a bed kale sauteed with onions and red wine, on a fresh Acme Bread roll. The kicker was a thin slice of pecorino cheese. Despite our initial doubts, it wasn't even hard to eat. See more yummy photos.

May I introduce Lizzy (no relation to the sandwich Eisenbergs), a longtime reader and first-time sharer. And what a sandwich share it is! Feast your eyes on her ultimate Thanksgiving leftovers sandwich.

If this looks decadent and delicious, that's because it is. As Lizzy says, "I know it must sound like too much, but it was incredible!" Oh, but it doesn't. It's just making me wish I had more leftovers. I'll let Lizzy take it from here:

Before I toasted my sourdough bread, I spread yellow mustard on one side and a thin layer of mashed potatoes on the other side. I smashed leftover stuffing on top of the mashed potatoes (my dad makes the best stuffing from scratch; it includes, chicken apple sausage, toasted walnuts, roasted onions and bell peppers, to name a few). On top of the yellow mustard bread side, I carefully placed leftover turkey breast. . . . I toasted the sandwich open face and, when warm, I added red onion, tomato, and avocado. Before I closed the sandwich, I remembered that my aunt had made amazing homemade pesto! I just had to add it. So I added a little, closed the sandwich, and enjoyed!

Got your own surprising sandwich to share? Email your photos to nancy@betweenthebreadblog.com, along with a description of what's on your sandwich.