I am slowly eating my way through the sandwich menu at Tartine Bakery. First, I made a Tartine sandwich recipe at home, and now I've had the real deal, times three. These are no dainty French sandwiches but rather two-handed handfuls, cut into thirds, with each third the size of a normal half sandwich. Check out photos from my first visit as well as a recent return with my mom in the gallery below.
Way back when I started this whole sandwich adventure, I stumbled across a Flickr photo of the grilled calamari sandwich at Fish in Sausalito, and I've wanted one ever since. Finally, finally, I made it to the sustainable seafood house on the Sausalito harbor, and dare I say the sandwich exceeded my expectations. The only problem is there are too many things on the menu I'm dying to try; I'll have to go back. Meanwhile, come sail away to seafood land.
September 25, 2009 1:35 pm · Posted by nancita
One 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.
While in Minneapolis for a wedding last summer, I made my friends join me at Matt's Bar, home of the famed Jucy Lucy, an inside-out cheeseburger filled with molten, melty goodness. This is back when I was still seeking out local burgers, trying to decide whether or not a hamburger was a sandwich. (My verdict: no. The hamburger has transcended the definition of sandwich to become its own category.)
On a random residential street with little more than a Budweiser sign out front, Matt's Bar looks too brightly lit to be a dive bar and too divey to be a family-friendly diner. But inside, it's filled with toddlers refusing to keep their butts in booths and moms balancing babies in one hand and burgers in the other. Across from the bar, a kid eats his way through the middle of a grilled cheese wearing the crust as a beard.
At the time, I was just starting to eat beef again after a 5-year break, so I decide that starting with an entire Jucy Lucy would be a very bad idea. Instead, I order the grilled ham and cheese, we get an extra Lucy for the table to share. Served on a powder-puff potato roll, the patty has the consistency of meatloaf and sits on a bed of tiny-diced onions, both coated with the sort of browned grease that only 50 years of grill can create.
When it arrives, the waitress reminds us to let the Jucy Lucy sit for a moment, so as to not scald ourselves on the gooey filling. See the yummy outcome . . .