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.
Just when you thought the KFC Double Down sandwich was the unhealthiest sandwich imaginable, someone raises the stakes. Last week, while I was eating and drinking my way through New Orleans (stay tuned for sandwiches), the Top Cultured blog dreamed up the KFC Double Down Luther Burger.
For those of you unfamiliar, a Luther burger is a hamburger made with a glazed donut (preferably from Krispy Kreme) sliced in half in place of a bun. For this monstrous variation, Top Cultured suggests hitting up a KFC situated near a KK (a frighteningly common occurrence, I'm sure), purchasing the bacon and cheese sandwich made with fried chicken instead of a bun, then sandwiching that between a Krispy Kreme classic glazed.
As if that weren't enough, the fast foodies recommend extra KFC Colonel's Sauce. I'm not one to shy away from grease, but I'll take a humble fried oyster po'boy any day over this. Would you take a bite?
My dad makes a mean focaccia in his wood-fired pizza oven. I cannot control myself around it, especially when it's fresh out of the fire. You could put pretty much anything in between that focaccia and I would eat it.
But my dad really takes it to the next level with this, his favorite sandwich: hot, fresh focaccia folded around gorgonzola and mortadella.
In these amazing photos taken by my stepmom, he uses rosemary focaccia, which he pulls apart to stuff with filling. Check out photos of the process after the jump.
To my delight, this weekend was unexpectedly warm in San Francisco, and lucky for us, our friends Bob and Lexie invited us over for a sunny backyard barbecue. For dessert, my girl Libby took it to the next level with homemade ice cream sandwiches. A fan of It's It treats, Libby made oatmeal raisin cookies from scratch, chewy but just firm enough to serve as the perfect vehicle for the Three Twins organic ice cream in between: chocolate and vanilla, of course. Flip through the photos to drool.
Sometimes, I'm not sure what causes it, I'll have a very intense craving for a falafel wrap, and the Blue Front Cafe version hits the spot, particularly because the not too crunchy, not too soggy falafel sits on a bed of melt-in-your-mouth roasted eggplant and crisp cukes. I should not have eaten all of this, but I did.
Reading David Kessler's The End of Overeating, as I am now, makes me never want to eat food like KFC's Double Down again (though I probably will). Not only are our brains wired to want more sugar, fat, and salt (particularly in combination), but the food industry designs these foods to make them more addictive and literally melt in your mouth so they go down faster.
Take something as innocent as coleslaw: coating cabbage in a high-fat dressing means you don't have to chew it as much, so you get even more calories, more quickly. Many of the indulgent foods I love, sandwiches included, are neither healthy, natural, nor sustainable. This week the New York Times considers this conundrum via the Jewish deli and how it's changing with the times.
The story starts at Saul's Deli in Berkeley, where, as luck would have it, I'm going this weekend.The owners serve cage-free eggs and grass-fed beef and recently took salami off the menu because the deli staple wasn't responsible or sustainable. Before you roll your eyes and say "Oh, Berkeley!" hear me out. Here's more.
After declaring Il Cane Rosso's warm egg salad sandwich one of five San Francisco sammies I need to try ASAP, I suggested to Andrew (my intended) that we meet there for lunch sometime. So the next day, he went without me.
I know, I can't believe it either. But I can't be too mad, because he took a photo of his sandwich and emailed it to me. Or maybe he was just gloating. Regardless, doesn't this milk-braised pork sandwich with fennel and green olive tapenade look divine? I think I have to go this week, without Andrew.
Have you recently eaten a lunch worth sharing? Send in your sandwich photos to nancy@betweenthebreadblog.com, along with a description of what's on your sandwich.
In August, I reported that KFC was testing a sandwich called the Double Down, which uses fried chicken patties in place of bread. After an apparently successful run in Nebraska and Rhode Island, the Double Down will become a standard KFC menu offering.
The sandwich will make its decadent debut today. The chain lists the nutritional info if you're interested (hint: it's bad for you) along with this description:
two thick and juicy boneless white meat chicken fillets (Original Recipe or Grilled), two pieces of bacon, two melted slices of Monterey Jack and pepper jack cheese and Colonel's Sauce. This product is so meaty, there’s no room for a bun!
As one Facebook reader commented the first time I wrote about this, when does it stop being a sandwich and start being chicken cordon bleu? Good question. Another might be, when does fried food stop being good and just start being gross? Probably when you're deep-frying a sandwich made with French fries. Would you gamble on the Double Down?
Source: Flickr User Daves Cupboard
New baby equals sandwich smorgasbord! On Saturday, I joined a delegation of visitors to meet my friends Matt and Kate's new baby, Willa. We offered to bring lunch, so naturally, sandwiches were on the menu. At Say Cheese in Cole Valley, we bought four sammies: jambon and gruyere, black forest ham, Cajun turkey, and a veggie option with avocado, roasted red pepper, and havarti. We cut them up into quarters and voila! Instant sandwich-eating, baby-meeting party. The baby did not eat any sandwiches, but the cat did.
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