Katz's Delicatessen on the Lower East Side arguably has the best pastrami in NYC, but Carnegie Deli has the biggest, without a doubt. Between the Bread reader Danielle recently ordered the $16 Reuben at the famous Midtown deli. All I can say is, OMG.
Write Danielle: "There is bread way down under the piles of pastrami. I added lots of mustard." It's possible to have too much meat, but you can never have too much mustard.
Have you recently eaten a sandwich worth sharing? Send in your sandwich photos to nancy@betweenthebreadblog.com, along with a description of what's on your sandwich.
July 30, 2010 4:10 pm · Posted by
nancitaI'm normally grossed out by donut sandwiches, particularly this abomination involving the KFC Double Down. But I have to admit, the simplicity of this Krispy Kreme chicken sandwich featured on This Is Why You're Fat almost makes me consider tasting it. Maybe it's because the jelly filling reminds me of a Monte Cristo. What do you think?
The Ace Hotel New York has the groundbreaking sandwich shop No. 7 Sub, while the Ace Hotel Palm Springs has King's Highway diner, which isn't known for its sandwiches, but I got one there anyway. Specifically, the Breakfast ALT, which last Saturday called out to me as the perfect food bridge between breakfast and lunch.
Like my beloved BLTAE (pronounced BLT-tay), this BLT tosses egg and avocado into the mix, served on a brioche bun. Given that Ace put the "A" first in the name, I found the avocado on mine somewhat paltry compared to my dining companions', so I asked for extra.
They gave me a bowlful, and I fixed it up quite nicely. See what it looked like before the extra avocado after the break.
This weekend I'm heading down to warmer climes (good riddance, San Francisco winter in July!). Perhaps I should take a pair of these Brisket Flip Flops. Or not.
Thanks to Elka for the find. Speaking of vacations, sorry posting has been sort of light lately. Sandwich coverage will be back in full force on Monday.
Since Skinny Girls, Big Sandwiches seems sadly defunct, I'm keeping the dream alive, with help from the fabulous Alicia Hortman Hartfield, who should be an inspiration to us all. As the guest at a recent wedding, she didn't let her sandwich craving interfere with her dancing and merriment agenda.
To anyone planning to attend our upcoming wedding, please note: there will be sandwiches and there will be a dance floor. Do with that what you will.
Meanwhile, send your sandwich photos to nancy@betweenthebreadblog.com.
I haven't been able to go east to feast on the lobster glut that's making NYC a more delicious place, but Between the Bread reader Phil is on the scene. At a recent visit to Sag Harbor, NY, he sampled the bounty at Bay Burger.
That is not a mini lobster roll, just a normal-size lobster roll in front of the world's largest ketchup bottle(ew). At $14, Bay Burger's lobster roll was overflowing with top quality lobster meat and not too much mayo. See it in action!
Growing up in the South, I didn't eat a ton of pimento cheese sandwiches. But as a beloved Southern spread, pimento cheese was everywhere: at pool parties with crackers, at baby showers and funerals on white bread, and for sale at supermarkets like a salsa.
Only when I moved away did I realize that most people don't even know what pimento cheese is. It is truly a regional food, one I've gained more appreciation for since leaving. What we call "pimento cheese" is actually a cheese spread, usually made with grated cheddar cheese, mayo, chopped pimentos (you can buy them in a jar), and sweet relish. Recipes range from somewhat bland grocery store blends to complex homemade recipes. In the South, most folks have a friend who makes the best pimento cheese, often requested at parties.
Dating back to the 1900s, pimento cheese comes out each year for the Masters Golf Tournament in August, GA., and lately, it seems to be spreading to the rest of the food world. I've recently salivated over a grilled cheese sandwich version (why didn't I think of that) and Food & Wine's recipe for pimento cheese and bacon crostini.
I made my own once and it was pretty yummy for a first attempt, but I lost the photos in a digital camera mishap. Just writing this post makes me want more, so next time there's a party, look out.
Photo Source: Flickr User Amy_B
Probably one of my all-time faves: white anchovies and soft egg with some amazing herby salsa. Mmmm...
On our way back from camping a few weekends ago, we ambled down highway 1 along Tomales Bay, hoping for barbecued oysters at Tony's but finding it closed for the holiday. Hungry in Point Reyes, we opted for lunch at the Pine Cone Diner, which has pretty good food and pretty bad service. But I love the decor so much that every time I eat there, I can't shut up about how I want to move in and/or decorate my kitchen to match.
Anyway, since I was in the mood for oysters, I got the fried oyster sandwich, and it was definitely the best dish on the table. A handful of big, lightly breaded, super fresh oysters, served on a toasted roll with purple slaw and pickles. The slaw looks rather ordinary but had a complex, perfectly complementary flavor.
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