Pal's Takeaway has been on my list of must-try sandwich spots for at least a year, but I'm not often at 24th and Hampshire on a weekday. So when I recently had a rare Monday off in SF, I finally buddied up to Pal's.
Needless to say, expectations were high. On Pal's website, the sandwich makers proclaim that their ongoing mission is "to find some good f*cking stuff to put between pieces of bread." It is succeeding with a daily-changing menu of innovative eats and an irreverent sense of humor.
I ordered the delightfully clever 'Wich Came First sandwich, featuring tarragon-poached chicken breast and egg salad with chives. Get to know Pal's.
Rarely do I visit my parents in Pensacola without stopping off at Target. So when my mom told me a new sandwich place called Roly Poly had opened across the street, I felt obligated to go. Founded in Atlanta in 1996, Roly Poly specializes in wrap sandwiches, cold rolled or hot pressed, and has stores in 24 states. Remarkably, this was the first I'd heard of it.
The place was buzzing around noon, and what it lacked in atmosphere (pretty standard healthy fast-food shop) it made up for in choices. The regular menu includes more than 15 cold sammies (including a Cobb salad roll and a basil cashew chicken, to name a few) and even more hot ones. The hot rollups looked and sounded better, so that's what we got.
My mom ordered the Santa Fe chicken (chicken breast, melted jalapeno jack cheese, plum tomatoes, onion, and ranch dressing with a side of salsa), which was a little bland; we both agreed the salsa left something to be desired. I got one of the turkey wrap specials (pictured) with brie and swiss, honey mustard, spinach, mushrooms, and tomatoes, which was far more flavorful.
I'd deem Roly Poly a good option for healthy fast-food sammies, though the menu seems hit or miss. That said, I'd be willing to experiment to find more hits. Anyone have any favorites?
Sandwiches so good they're criminal. Favorite San Francisco sandwich shop Ike's Place has been in the news lately almost as much as it's been reviewed by Yelp. Following an article in the New York Times, Ike's neighbors started demanding compensation in return for long lines and strong smells. I thought the case would go the way of other silly sandwich legal matters, but on Tuesday, a court ruled that Ike's Place will be evicted, though due to a mix-up, the sandwich shop is staying put for now. Amid all the drama, it's easy to forget what started all this in the first place: Ike's makes truly ingenious sandwiches. Now, I present the evidence.
I'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?
Breaded chicken between more bread? Why not? Last Sunday Andrew made chicken cutlets, flattened and coated in a breadcrumb, lemon zest, and parsley mixture. He topped the chicken with arugula, lightly dressed in lemon-shallot vinaigrette.
The flavor pairing of bitter greens and tangy fruit was too delicious not to revive in a sandwich Monday night. We served the golden slabs of chicken on Acme's green onion slab bread (highly recommend) with tomato and leftover arugula. It was delicious, if enormous.
On a recent Sunday night after a very long Saturday night, we picked up food at our neighborhood burger joint and popped Zombieland into the DVD player. Really a great night, actually.
This time I opted for the chicken "burger." I'd really call it a chicken sandwich, since the meat isn't ground into a patty but sliced off the breast and grilled. Not that I'm complaining, because it was delicious. Andrew got a real burger — bacon cheese, to be exact. For my full review,
Acme Burgerhaus offers a selection of premade patties: hamburgers, turkey burgers, ostrich, buffalo, and Boca burgers, all very reasonably priced with optional toppings like mushrooms, sauteed onions, and bacon. In addition, there's a menu of specialty burgers with gourmet mix-ins, like a Greek burger with feta, a meat lover's with bacon and sausage, and more — all pricey at $10 and up.
The sweet potato fries struck me as slightly overpriced and mildly disappointing. But everything else was excellent. I don't know where Acme sources its buns, but they complement the patties perfectly in both flavor and heft. The chicken breast surpassed expectations with its powerful char-grilled flavor, and the whole package held together beautifully through every flavor-filled bite.
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
San Francisco is a city of foodies, which can get annoyingly bourgey at times but also tastes pretty damn good. A local magazine called 7x7 even publishes a list of 100 things to eat before you die, and on a recent trip to Zuni, I ordered #1: the roast chicken and bread salad.
The chicken was definitely some of the best and moistest I've every eaten — though in my opinion, not quite as good as Nopa. Still, I was ecstatic about my leftover sandwich, and even with two people picking at the chicken, there was plenty of meat to spare. Since Zuni serves its chicken with a currant bread salad, I opted for a sweet complement: fig and pistachio bread from La Boulange.
To take it over the top California-style, I added avocado to the predictable stack of Swiss, tomato, lettuce, and Dijon. I'll tell you what should be on 7x7's list next year: this sandwich, that's what.
In Louisiana, lagniappe is "a little something extra" — the 13th donut in a baker's dozen or the "soup meat" leftover from making vegetable soup. When we made gumbo a few weeks ago, we made a roux using vegetable oil with bacon fat. The lagniappe in this case? Leftover bacon. Of course, it made its way onto sandwiches.
To make the lagniappe-laden burgers, I combined two of my favorite Trader Joe's items: the roasted chicken patties and the honey wheat hamburger buns. We cooked the chicken in the broiler, then added the cooked bacon and cheese and put them back under the heat for a few minutes. Avocado provided the perfect finish; it's really pretty hard to go wrong with this combo. Check out more photos.